Delivery, dine-in, take away: a start-up unifies the concepts. Where is it? In the street that housed the first historic restaurant of Gualtiero Marchesi
The last year and a half has “given us” the time to make in-depth reasoning, to work on new projects and study innovative strategies, which would adapt to the times of change we are experiencing.
In this context, there are many chefs, including starred chefs, who have used this period to think about new experiments and build alternative ways of consumption to their traditional ways of offering.
Among these certainly the Sicilian chef, two Michelin stars, Pino Cuttaia, who has decided to bet on a new concept of casual dining just born, META – Merging Taste.
This new format inaugurated its first headquarters in Milan at the beginning of September right where the restaurant of Maestro Gualtiero Marchesi stood, famous for having revolutionized Italian cuisine and having trained the greatest Chefs in the Bel Paese.
Founded by young and enterprising entrepreneurs under 30 Ludovico Leopardi and Leo Schieppati, META is a pioneer of an original format that blends three souls: delivery, take-away and on-site consumption.
All with a careful look at sustainability and innovation. Five are the temporary signs with which META’s gastronomic offer is inaugurated: the Uovodiseppia restaurant – the street food proposal of Chef Cuttaia -, the Orsonero Coffee café, the Gusto 17 ice cream parlor, Young Rice and Rare – two new formats designed by the same team of META.
Traditional Sicilian dishes such as arancine and cannolo, first courses based on sustainable rice, meat and fish cooked with an eye to technologies such as the infrared oven, single origin or blend coffee, with classic or alternative extractions, and artisanal ice creams are just some of the gastronomic proposals think by META.
“The idea was to create a platform to allow a starred to launch an easier format, which lends itself well to both on-site consumption and delivery and take-away, designed for those who want to taste starred menus in more casual contexts and with home deliveries ”, said Leo, one of the two founders.
“Pino was the first who joined and believed in this formula. A formula that works well for starred chefs, both for a question of type of offer and to create rotation.
Part of the kitchens have been handed over to a high-level catering company that already works with many prestigious chefs. The chef then develops his own menu and then the preparation is done by the catering “.
The application to become part of META’s exclusive Food Collective is always open and is an opportunity for excellent partners such as starred chefs, gourmet restaurants and gastronomic innovators to approach the world of casual and delivery dining, in a safe environment where being able to experiment without having to respect the criteria of your restaurant.
Involvement in the Food Collective is flexible and involves very little initial investment.
“The other uniqueness of the format is represented by the latest generation on-demand delivery platform, accessible both via app and browser, explains Ludovico, which allows you to select dishes from different kitchens in a single order.
The delivery service is then managed directly by Meta.
Ethical delivery, zero impact packaging and constant research on the latest innovative applications in the field of sustainability are the strengths on which we are investing with META to create a unique project in the Milanese restaurant scene “.
