Four hundred types of wines, 3 thousand labels with the aim of making it 7 thousand in two years; consultancy, e-commerce, masterclasses, training. And then the food: over 40 thousand items on the shelves including vegetables, fresh and frozen fish, meats from all over the world without intermediaries, collaborating directly with farms from Italy to Japan and Argentina. All in a brand new and super-technological space of over a thousand square meters in Gizzeria (in via delle Palme 52), in the province of Catanzaro. The Calabria of food and wine knocks on the doors of the world with the inauguration, on Friday 17 May, of a huge exhibition space, which represents the largest exhibition (including direct sales) of Calabrian products ever.
Deus ex machina and frontman at the same time, Michele Ruperto, young wine expert and entrepreneur among the most active on the national scene. Best Ais sommelier of Calabria 2022, he stood out for the creation of a successful e-commerce brand, “Calabria Gourmet”, through which he brought to national but also international attention, the best of regional products, from ‘nduja to liquorice, from bergamot to desserts, always with a special focus on wine. And wine remains the core business of the new store, the main product that inspired the name of the hub, “Divino Wine Caveau”, and which will be the protagonist not only in sales, but also in cultural and training moments organized at the inside the same exhibition space.
All the products personally selected by Ruperto are available to both companies and the public. In fact, consumers will find the shelf prices of the various items while restaurateurs and businesses will be able to make purchases using an electronic card by accessing wholesale prices. Furthermore, an exhibition of small work equipment as well as household appliances available in the catalog are also available to restaurateurs.
Ruperto is supported in the undertaking by a pool of entrepreneurs to whom he also sold his Calabria Gourmet, of which he remains director. “After years of work, commitment and sacrifice, I feel like I have landed in Serie A, the project has just been born and the objective is to make it grow in the next two years, doubling the wine labels and intensifying the events, training, consultancy – says Ruperto al Gusto – This is an incredible hub, I made the right choice to bet on this ambitious initiative which for me represents a challenge to grow: I start from a great base, and now I have the opportunity to bring Calabria Gourmet where, alone, I would never have succeeded: I have great investors at my side and a great team to count on. And it’s the people who benefit: with us the customer has an infinite choice, from the lettuce head to the kitchen hood, in addition to the thousands of wines and foods”. In fact, there are hundreds of food and wine producers who have joined the project by supplying their products.
The cash and carry part of the hub will be inaugurated on May 17th the wine shop will cut the ribbon on June 8th.
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A great opportunity for Calabria’s food and wine, as the Calabrian wine expert points out Rosella Ruggierolawyer, sommelier and organizer of wine events with her association Saturnalia: “Calabria finally has a showcase of its own which will allow it to be appreciated for its specialties in Italy and internationally thanks to the visitors who can come here from all over the world – says the lawyer-entrepreneur – There was a broad response from the producers who thus demonstrated their willingness and ability to work as a team”.
Calabrian specialties, starting from the wines, are experiencing a moment of great rebirth, as underlined by the expert, who since 2016 has been carrying out events in the region such as Vicoli Divini, Vini Gagliardi as well as a new format called “Caliciurbani” which will debut this summer: “Calabrian wines are increasingly appreciated all over the world and I believe that the key to reaching an increasingly larger and younger audience is simple and fun dissemination – says Ruggiero – This is what we will do with the Calici Urbani initiative starting this summer: the approach to wine it must be easy, free from big words and sophisticated attitudes. This is why I believe that the training on which Ruperto’s new project is focusing could prove successful.”
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