Latteria Perenzin
 
Press release 19.11.2012 - From the “star” of Gambero Rosso to the Prize For Innovation

The new restaurant PER of Perenzin Dairy was awarded the “Star” by the Foodies Guide 2013 of Gambero Rosso and the prize “Horeca24 Innovation of the year” of Gruppo 24 Ore.

Carlo Piccoli

Emanuela and Carlo Piccoli, the two eclectic owners of Perenzin Dairy, keep on achieving one success after the other. First at Rome, in the headquarters of the “Città del Gusto” of Gambero Rosso, where the Cheese Bar PER enters in the prestigious Foodies Guide 2013 with the “Star”. The guide is dedicated to “foodies”, the lovers of what is good and healthy without renouncing to tasty flavours. Together with Perenzin other 38 businesses won the star, 1200 addresses on the whole, more than 50 itineraries throughout the peninsula, true temples of taste that stand out for the quality of their raw materials and for their way of valuing the territory, in other words the emerging restaurants that have something new to tell: the love for authentic flavours.

The reward for quality was then followed by that for innovation, which was assigned to Emanuela at Milan, from Gruppo 24 Ore of the Horeca area that gave to the Cheese Bar PER the “Prize Horeca24 Innovation of the Year”, conceived to value innovation carried out by companies and by entrepreneurs operating in foreign markets.

The reason that led the panel of the contest to assign this prize to the restaurant PER (acronym of “Percorsi Enogastronomici di Ricerca” – “Food and Wine Research Journeys”) is the fact that a strong innovative element was acknowledged to the project conceived and developed by Carlo and Emanuela Perenzin: the family’s dairy evolved into a multifunctional place that includes a cheese shop, a cheese bar, a restaurant, a room dedicated to courses regarding cheese making art, literary and musical events as well as guided tours in the production sites. A greatly innovative winning formula that, starting from excellent cheese production processes, rediscovers the pleasure of creating a context which offers a 360 degrees view of the world of cheese, giving particular attention to eco-sustainability, to the use of eco-friendly materials and to eco-sustainable building systems.

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