Consept Gastronomia

Features Consept Gastronomia

Consept food and wine, was born from the idea of ​​two young brothers with a single passion in common:that for good food and good wine.
One of the most difficult steps for this project was thatto find a name that could somehow collect "their" idea of ​​something newfood and wine.
Everything starts from the new concept of cultural tourism closely linked to tourismfood and wine: tourists are constantly looking for local food to be combined with the culture of onelocality; this is how food and wine today becomes a sub-category of choosing a destinationtourist.
This new concept of tourism combines the desire to become familiar with new onescultures, new territories and typical cuisine.
One of the pillars of Concept food and wine is that ofenhance the products of the Campania region with the aim of making known the products oflocal production and recover what is the link with the territory, with our culture, with thetradition, learning about the typical and traditional flavors that bring us back to that feeling ofconviviality, of family but above all of "home".
It is emphasized that food andwine are expressions of a territory, of the people who live there and its traditions as well aselements of identification and differentiation from the others.
Through this new conceptConsept favors environmental sustainability by bringing part of the 0 km products to the tablepromoting small sellers who cultivate their products with care and craftsmanship, respecting thenatural cycles.
In a society where time is limited, Consept food and wine succeedsbring fresh and quality food not only to your own restaurant, but also to the customers home.A valid alternative to a quick lunch is offered, to the usual sandwich or pre-cooked dish, foroffer a high quality gastronomy but at the same time fast and accessible in costs.In addition to the take-away formula, typical of classic delicatessens, "it is possible to request delivery directly to your home or office, or stop and consume sitting in our space.The key to reading that distinguishes the gastronomic offer of Consept enogastronomia is forprecisely the "concreteness", combined with fun, in search of modernity and never ending contemporaneityto itself, pursued without distorting the concept of territorial cuisine.