Eataly to manage food & beverages at Genoa Boat Show

Event organisers of the Genoa Boat Show have announced that the Italian food caterers, Eataly, will be managing the food and beverages at the upcoming show held from the 1st to 6th October.

The brand focuses on promoting and building awareness of quality, Italian food, and will take care of the whole catering network for the duration of the event. The heart of this collaboration will lie in the Food Court, an elegant area fitted out in the Sailing World. This area is new to the show this year, and is dedicated to sailing and nautical tourism. Vendors will offer visitors high quality “street food” interpreted in pure Italian style.

The new Food Court will have a relaxed, comfortable atmosphere, and will host various food related events. Thanks to a collaboration with Yamaha Musical Instruments, various jazz bands will also take turns to entertain visitors and operators in a glamorous, lively setting.

“The collaboration with Eataly goes perfectly with our launch programme,” says Francesco Anton Albertoni, President of Saloni Nautici SpA. "It lets us stay faithful to the two key points of our project: to improve the system of services and infrastructures and to make the experience of visiting the show more pleasant, while at the same time building awareness about Italian products through partnerships with the best known and recognised brand names”.

Oscar Farinetti, founder and president of Eataly, comments, “This is a wonderful opportunity to demonstrate two fields of Italian excellence: boat building and authentic food and drink, which are key assets for our country both at home and abroad".

After facing much criticism in recent months of the credibility of the show, the collaboration with Eataly represents the clear effort involved in reorganising the Genoa Boat Show to promote the value of the Italian boat sector and validate the continuing presence of the show.

SuperYachtTimes.com is media partner for the show, and we will cover the show live from Italy.

By Gemma Fottles

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