Doppio Malto – the brewery born and based in Erba (Como) in 2004, which is currently running 19 restaurants in 7 Italian regions – has started its international development.
The first inauguration outside Italy took place on September 15 in Saint-Étienne, capital of the French Loire region, inside the Steel commercial park. The scheduled opening was in mid-March, but the pandemic made it necessary to postpone the opening date. A few weeks after the opening, however, the results are already positive. The restaurant is in all respects similar to those present in Italy, following the winning formula that combines craft beers, quality food and the desire to be together.
DOPPIO MALTO’S FORMULA
The craft beer marked by Doppio Malto brand is the undisputed protagonist and strong point of the new point of sale, just as in every brewery-kitchen of Doppio Malto. In fact, this beer has already won over 100 international awards. The French restaurant offers the same beers produced in Italy: 15 in total, 2 of which are special and seasonal.
“The artisan connotation that comes from being producers of our own beer is certainly an added value, at a time like this when there is a focus on Italian beer” – explains Giovanni Porcu (in the picture above), CEO of Foodbrand (owner of the Doppio Malto brand). “In addition to beer and Italian food, we bring our lifestyle. We do not run simple restaurants, but ‘social spaces’. Places where you can spend the evening with friends, a fact that is much appreciated abroad” – Porcu says.
FOOD? MADE IN ITALY, OF COURSE
In addition to beer, food is the protagonist. It is simple, genuine, and, above all, it is authentic Italian food. “The menu is the same that we offer in our restaurants in Italy” – says Giovanni Porcu. “In the French restaurant, however, we give more emphasis to pasta and pizzas cooked in the pan. On the menu you can find the burger with Pancetta Piacentina PDO and Fontal, as well as other Italian cheeses such as Gorgonzola, Raspadura, Stracciatella. Without forgetting nduja, soppressata, or the grill with an Italian accompaniment, such as peppers or Tropea onions, but also salads with citrus fruits and tomatoes from Vesuvius. This is a typical ‘fast casual’ menu, ideal for a brewery. It is between fast food and fine dining, with an average expense of 22-24 euros.”
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NEXT DESTINATION: GLASGOW
An ambitious development plan is planned to be launched next year in the United Kingdom, starting in Glasgow. “We plan to open up in the first quarter of 2021 – says Giovanni Porcu -. The British market is much more mature than the Italian one, but the formula is working as well and we intend to replicate it. Moreover, the custom of dining out is very deep-rooted abroad. In fact, the expected average turnover is higher than in Italy. As a matter of fact, both France and the United Kingdom are two ‘country trials’ for us, from which we will take a starting point for further expansion.”
