by Patrizia Ferlini
In the name of Italian excellence and tradition, the historic training ship of the Italian Navy, the Amerigo Vespucci, and the iconic brand representing the taste of Made in Italy, Eataly, joined forces in a project that brought the gastronomic culture of our country across the globe. A two-year oceanic tour that stopped in major international ports, telling the most authentic story of Italy through flavours, products and narratives. A symbolic journey that concluded with a ceremony in the port of Genoa, sealing the success of an adventure that marks the beginning of a long series of new developments in the world of Eataly, soon to come to light. Gambero Rosso spoke with Micol Viano, Head of R&D EMEA at Eataly.
How does the mission of the Research and Development team translate into Eataly’s daily operations?
"Our mission is to bring innovation into our foodservice; in practical terms, we are responsible for building the menu offerings of our restaurants and developing new products—at this stage, especially within the world of pizza. We recently launched sweet pizza, following last year's development of the scrocchiarella pizza made from Senatore Cappelli wheat and rolled out with a rolling pin. Each year, we aim to introduce novelties in the area of leavened products—this year with the sweet version (currently on the menu in two versions: with mascarpone cream, dark chocolate chips, cocoa, and ricotta cream with sour cherry preserve). That’s because the Development team has the goal of continuously renewing the menus, also in line with the theme of regionality."
What is the story behind the partnership with the Amerigo Vespucci?
"We followed the Vespucci on its journey—an opportunity to collaborate by celebrating Italian food and wine, starting from Los Angeles and arriving in the Mediterranean. In Italy, with the Vespucci’s arrival in Trieste in March, we celebrated its return by taking our gastronomic excellence around the country with our food truck in the Villaggio Italia. Throughout the Italian tour, we organised catering services, focusing each time on regional themes. For example, here in Genoa, we chose to give demonstrations on making trofie and pesto. Abroad, we showcased Italian cuisine as a whole, focusing on creating memorable experiences. Love for the Vespucci drew large crowds, and interest in Italian cuisine did the rest."
Still abroad, what role does Eataly play at Expo 2025 in Osaka?
"We are managing the food and wine offering within the Italian Pavilion, showcasing the biodiversity and traditions of our country. Every week, we feature dishes dedicated to a specific region. Alongside iconic dishes, like Eataly’s spaghetti al pomodoro, we highlight a new region—currently, we’re focusing on Sicily with pasta alla Norma and busiate with pesto trapanese. What Eataly brings to visitors enhances the overall Italian experience at the Expo—the Italian Pavilion has been named the most desirable, the one 'worth queueing for' in terms of art and food, according to the local magazine Josei Jishin."
Back in Italy, what current projects are underway?
"We’ll continue with the regional theme—proposing and telling its story. After the Roman cuisine theme, which will continue until July 7, we’ll move on to a trans-regional menu dedicated to fish to celebrate summer, eventually arriving at the Christmas period with a focus on Emilia-Romagna, a region well-suited to that time of year. We’re also working on the development of new products in the bakery field, following the recent launch of Pane Eataly—a way to unite the traditions of both Northern and Southern Italy. It’s well-positioned to become a symbol of our identity, as it encapsulates Eataly's values: the pursuit of high-quality ingredients and expert craftsmanship. An upcoming new opening will revolve entirely around the world of spaccate —our pizza alla pala, sliced in half and filled, again with regional recipes and ingredients."
Another new concept is the Eataly Cafés. What are they about?
"We’ve recently opened the first two Eataly Cafés—our new format launched in the United States. The first opened on 15 May at Rockefeller Center in New York. The concept is that of a modern café, aiming to bring the best of Italian food and wine abroad. A major focus is placed on the coffee experience—these are the first locations to serve Eataly 100% Arabica coffee. There are also pizza alla pala, sandwiches, and a section dedicated to Italian desserts, all made fresh on-site. These cafés also introduced a new service feature: an app that functions both as a loyalty card and a tool for simplifying and speeding up purchases."
Are there new international openings on the horizon?
"Still in the US, we are planning four new flagship stores, including in Miami and Toronto. On the travel retail front, we are working on new openings after launching in Dresden station with a wine bar, restaurant, retail, and café. We will soon arrive at Schiphol Airport, JFK, as well as Orly and Charles de Gaulle in Paris. Besides the international launches, we’re also opening in Linate Airport in Italy."
Will national collaborations continue following the Amerigo Vespucci experience?
"In terms of events, there’s no doubt that Expo Osaka and Amerigo Vespucci are two hugely important collaborations that currently demand a lot of our attention. We also have national-level partnerships with major entities, such as the Giro d’Italia, where we handled the hospitality side. This year, Eataly has aligned itself with top cycling competitions: it was a partner of Strade Bianche and Milan–San Remo. It will also be an Official Partner of Il Lombardia 2025. Not just cycling: Eataly was also a partner of the Milan Marathon held on Sunday 6 April, and once again supports the Rome Half Marathon, which will take place in the heart of the capital on Sunday 19 October. We also work with Ducati for races held in Italy, managing the food and wine side. In September, we’ll be in Munich at the Drinktec fair, catering for an Italian company for five days. The common thread remains the export of Italian culture around the world. Vespucci does so by taking an Italian excellence like the training ship across the globe, and we do the same through food."