INTERVIEW WITH ALBERTO AURICCHIO .... "I LOVE CHEESE AND ELBA"

After Giovanni Rana, another great name of Italian food entrepreneurs choose the Island of Elba and speaks of EXPO 2015 and craftsmanship.

Elbamylove.com is guest of Alberto Auricchio, 56 and CEO of the famous cheese brand AURICCHIO born in 1877, in his charming villa on the Island of Elba. After Giovanni Rana, he is the second "vip" world food choosing our island for their holidays.

                             You can see the Video of the interview online at https://youtu.be/SR0gT-m-EbE

"I won't be objective speaking of Elba Island, because I love this island." - He begins like this  as we meet him - "I came on Elba for the first time in 1979, on invitation of some friends .... And it was immediately love at first sight. Since then I always came back. In 1987 I bought a house in Marciana Marina ... an apartment with an incredible location, right on the sea ... so enchanting. Elba is a unique island. There are many beautiful islands, but this has it all, being large enough to do different things ... not only the sea life. Here there is also a beautiful golf course in 'Acquabona and you can make beautiful walks in the mountains. "

We ask him a comment on the cuisine of Elba.

"Apart from the cheese obviously, I'm a seafood lover, and for that I have fixed reference points: in Marina di Campo like eating at Kontiki, at Chiasso in Capoliveri, in Procchio at the Capannina for its position and kitchen. For meat lovers, you can not miss a visit to Da Luigi in Lavacchio, near Poggio. In my opinion the restaurant Randez Vouz of Marciana Marina is truly exceptional. I eat well and I find that the hospitality of the owners Piero and Gianluca is exquisite, without doing an injustice to many other places of great quality. "

Speaking of food, we can not ask him to EXPO 2015 in Milan.

"At the end, I think, it was a great success. Reading newspapers and what is said about it "outside", I think we made a great figure and that even the appearance business to business, cared for by Federalimentare Cibus in Parma, was winning. There were in fact meetings of delegations operating in 27 different countries, with their buyers, and this is already leading to new exciting opportunities abroad. As a company we are present with two different locations: one with Mr. Farinetti within one regional restaurant of Eataly with Italian Taste with President Giovanni Rana - you have recently met. The restaurant where we are present is having so successful that they had to call back the staff from their holidays. Another station is institutional, as a company. It is a unique opportunity: when there will another EXPO in Italy? I think is a great success. "

Speaking of INTERNET Mr. Auricchio tells us about the new projects:

" Internet is a terrific way to easily put in communication million users. It is estimated that within a few years the 80% of the world population will be connected to the Internet. We try to use it at enterprise level for contacting anf informing anout our products new targets and new markets, such as the Chinese world that is not used to consume cheese. So through the recipes, we try to approach new potential buyers. In addition, in some pilot markets, we are experimenting with success e-commerce by selling our products online. Once you have identified the right partners for the delivery, which has evident particularity in comparison to other products, the results are guaranteed. For us, however, the two main markets are Italy and the United States. Our history saw the entry to the US together with migrants from southern Italy who were leaving to seek a new life in America. It is said that they used to put in their suitcase some ham and  our Provolone Auricchio. Since then our brand in the United States has become increasingly known and synonymous of quality. Our entire production is entirely in Italy, in 7 different places, to ensure the DOP labels to our production. Moreover since January 2015, we have also acquired our distributor in America, becoming so direct suppliers in the US market. This allows us, in addition to giving our products, also to distribute other food, all united by the same characteristics: they must be Italian and of extreme quality.

Nowadays there is great attention on the consumption of Italian food. To Italy it is recognized the best way of feeding the world. Of course there is the trap of products called "Italian-sound", which copy the italian names without having the same characteristics at all. But I am convinced that with a high quality product, at the end you come to success. The price battle is never successful. Better to focus on quality and on craftsmanship.

Also during EXPO, for the B2B, Federalimentare organized the visit of foreign guests to some manufacturing facilities near Milan. Among them was one of ours, in which we still make cheese by hand and the wonder of the delegations about the craftsmanship of our products has been great. The fact that ourproducts are handmade is fundamental: it derives from our history and allows us to continue in the pursuit of better quality and this makes us in the long run always winners. "

Before leaving Dr. Auricchio speaks again with great love of Elba to tell us of his favorite beaches on Elba Island:

"In my opinion Cavoli and Fetovaia are the most beautiful beaches on the island, and when the the Scirocco wind blows also Procchio and Biodola are lovely. I have a small boat and I love to go in the various coves accessible only by sea. The water is always beautiful: blue and crystal clear. This relaxes me. When I have to disconnect from work I come to Elba, even out of summer season: only 3 hours from Cremona, this beautiful island is my refuge. "