The celebration of Mimì alla Ferrovia's 80th anniversary, which began with the exhibition "80 and show them. The story, 1943/2023" and the delivery of the Medal of the City of Naples to Mimì by Mayor Gaetano Manfredi, continues with the launch of the Porta Mimì Via doggy bag. After the Valentine's Day preview, with the romantic lunch and dinner prepared by Mimì alla Ferrovia's chef Salvatore Giugliano and taken away in the colored box, now, with Porta Mimì Via, the genuine flavors of the famous and historic restaurant reach everywhere.
The unequivocal payoff, “Interminable taste experience”, makes it clear that it is possible to take away what you cannot consume at the restaurant table, following an anti-waste policy, already widespread in America and mandatory in France and Spain and, discussed in Italy, where the proposed law “Mandatory Doggy bag” is at the center of a debate that began in January of this year. Regardless of the entry into force of the law, Mimì alla Ferrovia chooses to give this opportunity, showing sensitivity towards environmental protection, packaging leftover food in reusable or recyclable containers, closed in the elegant and fun suitcase made of recyclable paper.
"Cooking is an act of love and with Porta Mimì Via this act of love can be shared with anyone, anywhere. – says Ida Giugliano –. 'Aragona. English: It is one of the many ways in which my cousin Salvatore and I have chosen to celebrate 80 years of Mimì alla Ferrovia, a family business tied to deep and traditional values. The family in which we were born and raised taught us the sense of respect for people and food and, therefore, we decided to give those who have lunch or dinner with us the opportunity to take away what they cannot consume, because they are full or because they are in too much of a hurry to enjoy the meal in full relaxation. Porta Mimì Via was conceived and born as an anti-waste doggy bag but the desire to prolong the pleasure of the taste of our dishes for many of our customers, Mimì's friends, is pushing us towards the idea of making it a box in which to put dishes from our menu to be consumed on the train during a business or pleasure trip or to be transformed into a nice surprise on a busy day at work without the possibility of leaving the office or into a birthday present with an explosion of flavors that goes beyond the walls of via Alfonso d'Aragona.".
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