What we believe in
We nourish a contemporary space, which talks about food, territory, fusions, cultures.
In the navel of the city
We are the centre of her market
Shortly: we prepare food and drinks, we make events, we teach how to cook, we tell about food and we eat culture. We enjoy ourselves.
We are constantly in action, and our action is even of cure (you cannot stop nourishing something if you want it to live), for the benefit of everything in this space, as if it were all part of one big, cosmic organism.
The city is alive, it is an organism, not an inanimate entity. We geographically are in her navel, which is just as alive, so much so that is the centre of energy propulsion.
What do we want to do 2, 5, 10, 20 years from now?
We wrote it like this to remind us together:
WE WANT TO GIVE BACK TO OUR CITY HER SQUARE OPEN TO EVERYONE, GENOESE AND GUESTS OF THE WORLD, IN A FRIENDLY AND INCLUSIVE SPIRIT.
We offer a good welcoming
WE ARE THE LIVING PART OF THE TERRITORY
What we do is just a way to give back to the city an ancient, neuralgic and living space, which unites and becomes a daily crossroad.
What do we give back to Genoa, our city? Something that is already hers. An open space, inside a market, the union of conviviality and sociability. Accessible to everyone, even if only to take a stroll through the market stalls.
Everything is people-friendly, no matter where they come from. On the contrary, the more varied it is, the more it enriches us.
The values that inspire us
FIXED POINT, BUT ALSO DIRECTIONS TO STRIVE TOWARDS
Some people say that food, a glass of wine, a pint tastes better when enjoyed in company. We fully agree with the saying.
For this reason we encourage people to spend time together, enjoy a snack or a drink, or just take a walk through the Kitchens and get inspired.
Cure and cuisine
Research, ingredients that talk about a territory, playing with experimentation. It is not just a matter of making people drink and eat well, it is a matter of culture and nourishment: that is why we at MOG care so much about our cooking and baking school, events and meeting moments.
Our spaces speak to everyone: they are accessible, open, we get carried away by organising every type of event. The Kitchens prepare every sort of food, with their peculiarities, so that nobody can feel excluded.
MOG’s Kitchens all together have an extremely long menu, inclusive and accessible.
We don’t want to be an entity that lives by shining its own light. We want to integrate ourselves in the historical, social and cultural environment in which we find ourselves.
This goes for people, wherever they come from, for the Kitchens of the market, and for the MOG in relation to the world in which it finds itself, with the idea to be a shoulder on which new projects can lean on and develop.
Our space is set in its own time, respectful of the territory in which it takes part and of the environment that surrounds it. We pay attention to the origin and seasonality of the raw materials, we use reusable, biodegradable and compostable materials, we integrate methods and technologies to minimise energy wastes.
We dream of an increasingly sustainable MOG and we will do everything to become one.
We actively make culture.
We roll up our sleeves to spread a way to do catering and hospitality, which is not a set of mechanical actions, but that we question as we go along the way. We like to calibrate ourselves, to try a way, to see that it can be even better and to review it together.