Fredo - Friscous Petramaré - Meracinque - Cantarelli 1876 - Pesto Ramella

L’Idéal Ginevra opened its doors in July 2021, five years after the debut of the French location. We only sell the products we like: besides condiments, spices, pasta, rice, jams, chocolate, and sauces, we also have a good selection of cheeses and charcuterie at the counter. Taste is naturally the first parameter in our selection. This is followed by the production methods and story of the producer. Besides our over-the-counter sales, every day we bake focaccia and bread for our sandwiches, which make up part of the takeaway menu along with salads and desserts.

For now, it is exclusively business to consumer. Ours is a clientele of connoisseurs of good cuisine, people who love putting themselves to the test in the kitchen and experimenting with new ingredients. In the future, we would like to collaborate with restaurants, because we know how important it is for them to enter into contact with producers and learn first-hand about the ingredients. 

Cremona mustard, hands down. The combination of sweet and hot might be intimidating at first, but once you’ve tasted it, you’re addicted. I love it together with blue cheeses: the perfect pairing!

There is definitely increasing interest. This is all the more so true after the pandemic, which led consumers towards a rethinking of their purchasing methods. Today, we are happy to see there is greater attention on the origin and seasonality of products.

I hope that the search for authenticity and genuineness prevails over profit and that there will be increasing interest in small artisanal businesses. What I am starting to see is an attempt by large-scale distribution to adopt these codes as part of their marketing strategy. Our efforts will also see us take on the role of intermediary between quality producers and attentive consumers, with the aim of protecting the work done on multiple levels for sustainability.

The preferred stop for breakfast was in piazza della Repubblica seated at the tables of the historic Caffè Gilli, while outside the city, we chose to dine at the restaurant Tullio a Montebeni, located on the hillside of Fiesole. For a homemade dinner cooked right on the spot, Covo Pasta Fresca was a guarantee.