"The experience at TuttoFood 2017 was excellent in terms of both visitors and contacts with foreign buyers, among which there were Americans, British, Dutch and Swiss," reports manager Laura Damiani.
"Even though our stand was very small and less striking than others, many turned their heads when they saw our fridge containing Mangiatutto vegetable spaghetti," adds her sister Alessandra Damiani.
Many asked if there was any flour in the spaghetti, as they couldn't believe they were only made with vegetables. When we first started developing the product, we were trying to find something that could be suitable for new dietary habits (vegetarianism and veganism included), promote vegetables with children and be eaten by all those who cannot eat flour, e.g. coeliacs.
Soon, vegetable spaghetti will also be available in an organic version, which is to be expected from a company that has been producing organic products for over 20 years. In addition to carrot, courgette and broccoli spaghetti, the range will also be extended to include daikon, beetroot and pumpkin spaghetti.
"We chose these vegetables because of their oblong shape, which makes it possible to obtain long spaghetti. In addition, these vegetables have plenty of beneficial properties."
At the moment, Mangiatutto spaghettis are available at Coop Consorzio Nord-Ovest, while in Marche and Abruzzo they are being distributed in cooperation with Magazzini Gabrielli.
"Many people asked lots of questions and it was important for us to help final consumers, as we would not be here without them. Visitors wanted to learn and know more, and talk to our all-female team!"
"We will definitely repeat this experience. This year, the organisers contacted us us directly because they considered our product innovative. We will only take part in 2019 if we have something new to launch. TuttoFood is an international fair which you can only attend if you have something different to show."
"It's not true that people cannot come up with new things any more: we need to promote fresh produce to increase consumption. People need to start thinking about fruit and vegetables in a different way. Of course the volumes purchased are no longer what they used to be, but value has increased."
"If we think we can still work like we did 20-30 years ago, then it's already a lost cause. Consumption and families have changed. Many women now work and it's increasingly the men who cook. We need to listen to new consumers, who appreciate new products and look for interesting products, and have the courage to invest in something new and different."
"This is what we have been trying to do, supported by our collaborators and, mostly, by our father Filippo."
