Inside Italian food, liquor display


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Food and drinks

Inside Italian food, liquor display


Artcaffe Market in Nairobi during the launch of Italian Week. PICTURES | BOWL

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Summary

  • A Piaggio Ape laden with oranges, bottled sauces, vegetable herbs, onions and peppers hanging from a thread invites us to Artcaffé Market Rhapta Square in Nairobi.
  • In the first week there was a selection of eight street food, while pasta and prosecco, a sparkling white wine from northeast Italy, were served at weekends.
  • This week they had tiramisu, crostata and bomba which include cocoa and espresso flavored sweets and desserts, cheese and biscuits, fruit, jam or custard, with pizza and beer on weekends.

A Piaggio Ape laden with oranges, bottled sauces, vegetable herbs, onions and peppers hanging from a thread invites us to Artcaffé Market Rhapta Square in Nairobi.

“It’s an Italian car but known as a tuktuk,” says Ginevra Ficari of Artcaffé.

“The idea is to replicate the Italian market. When shopping in southern Italy, this is what the market looks like. Vendors and farmers come to the market and open their cars to sell vegetables and fruits and close the tuktuk in the evening before returning home.

Artcaffé Group is hosting an Italian Month at the Food Market store this month, showcasing the country’s lifestyle, culture and cuisine.

Since the beginning of the month, it has introduced new dishes every week, including cheese, Italian ready meals, baked goods, beef salami, prosciutto (Italian ham) and sells Italian herb basil, perfect for garnish pizza, pasta, focaccia. , and salad; vodka, wines and beer at the Artcaffé Celler.

“We came up with this idea because we realized that Kenya has a lot of Italian products and cuisines that are all niche. But most customers were looking at all these fancy products and they don’t know what they are. So we spend time with them here during the Italian month. Once they know the story behind them, they will appreciate them more and buy,” says Ginevra.

“It’s the same as when I moved to Kenya a year ago, I didn’t know what local produce was until a friend explained it to me, for example, cooking l ‘ugali which I now make at home.”

In the first week there was a selection of eight street food, while pasta and prosecco, a sparkling white wine from northeast Italy, were served at weekends.

The second week they had appetizers which are appetizers and cocktails. This week they had tiramisu, crostata and bomba which include cocoa and espresso flavored sweets and desserts, cheese and biscuits, fruit, jam or custard, with pizza and beer on weekends.

Next week there will be the merenda which includes dedicated mid-morning and mid-afternoon snacks for children, and cheese and wine for the weekend.

“In Italy it’s all about eating and enjoying meals all day long,” she said, adding that the concept has had a positive impact on Kenyan consumers.

The store also has a mini-exhibition featuring photos of Italy taken by an Italian photographer based in Nairobi.

“Each photo has a story on the side, bringing out a feeling of Italy. We try to talk about Italy as much as possible because the main objective of this campaign is to educate customers before selling to them. what they buy and how to use the products at home,” says Ginevra.

The success of Italian Week will see a weekly showcase of produce and cuisines from Spain, France and Asian regions such as China and Thailand.

“The idea is to pay attention to other cuisines in the future while involving embassies,” she said.

The Italian month was carried out in collaboration with the Italian Embassy and the Italian Institute of Culture.

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