Autogrill catering launches Milan's new Mercato deli store

(AGI) Milan, Feb 24 - The Italian Autogrill multinationalcatering group will launch the new 'Mercato del Duomo' delistore in Milan's Piazza Duomo at the end of April, to coincidewith the inauguration of Milan Expo 2015. The project waslaunched by the Group's president Gilberto Benetton, the CEOGianmario Tondato da Ruos and Milan Mayor Giuliano Pisapiaduring a press conference on Tuesday. The project, whichentails an investment of 13.5 million euros, will be set up incollaboration with the University of Gastronomic Science inPollenzo, which was founded by Carlo Petrini, who started theInternational Slow

(AGI) Milan, Feb 24 - The Italian Autogrill multinationalcatering group will launch the new 'Mercato del Duomo' delistore in Milan's Piazza Duomo at the end of April, to coincidewith the inauguration of Milan Expo 2015. The project waslaunched by the Group's president Gilberto Benetton, the CEOGianmario Tondato da Ruos and Milan Mayor Giuliano Pisapiaduring a press conference on Tuesday. The project, whichentails an investment of 13.5 million euros, will be set up incollaboration with the University of Gastronomic Science inPollenzo, which was founded by Carlo Petrini, who started theInternational Slow Food Movement. The Mercato will replace the4-storey food outlet in the Milan Gallery facility rented fromthe City of Milan. Autogrill's new concept store is the secondproject designed by Michele De Lucchi and will house thetraditional Bar Motta, the Terrazza Aperol and the BistrotMilano Duomo, following the same formula as in the CentralRailway Station, as well as two haute cuisine restaurants, thelaboratory-restaurant Spazio and a Wine Bar. However, thegreatest innovation will be Mercato itself, a 500 sq mrestaurant featuring Local Lombardy produce selected byPollenzo University, with meat, cheese, bakery and delicounters. The formula seems to echo the Eataly concept,although CEO Tondato talked down the similarities during thepress conference. "We are unlike Eataly, which is entirelydifferent. In this project we have concentrated all theknow-how acquired during our years of activity all over theworld. We have trained 300 employees and revived artisanalcrafts and trades, shaping them into a sustainable model withbenefits for the environment, the people and the company," saidMr Tondato. (AGI) . .