Stay Connected

Paciugo Gelato & Caffé© has signed a lease for its first airport location.

It will arrive at the AIRMALL® at Cleveland-Hopkins International (CLE) in spring 2011. The 300 sq. ft. unit will open in Concourse C and be operated by MBC Concessions, offering its signature Italian gelato, as well as coffee and espresso blends.  

“At AIRMALL USA, we are delighted that Paciugo Gelato & Caffé© has chosen our newest concessions program to open their very first airport location,” says Mark Knight, president of AIRMALL USA. “We believe it is the perfect addition to our program, where flavors range from local to international. Moreover, passengers with a craving for this classic Italian favorite can enjoy their gelato knowing that they will pay ‘Regular Mall Prices…Guaranteed.'”

Paciugo was founded by Ugo Ginatta and his wife, Cristiana. They import Italian ingredients, machinery and technique from Italy so they can duplicate recipes from their home cities of Turin and Milan. It has four base formats: milk- based, water-based, soy-based and no sugar added.

“Paciugo Gelato & Caffé© will create an even greater variety of choices for travelers at CLE and offer some international flair,” says Airport Director Ricky Smith. “We are pleased to add the unit to our concessions program and are certain that passengers will welcome the arrival of freshly-prepared Italian gelato.”
 
In other AIRMALL USA news…

The newest addition to the Dine Boston Visiting Chef Program at AIRMALL® at Boston Logan International (BOS) will be Rachel Klein, chef at Aura restaurant.

“Chef Rachel Klein’s passion for global flavors and ability to create contemporary cuisine with a unique twist will certainly engage restaurant goers in the Boston area,” says Mike Caro, vice president for AIRMALL USA. “The AIRMALL at BOS and Dine Boston are pleased to offer a taste of her menu to the traveling passengers through the Dine Boston Visiting Chef Program.”  

Her Dine Boston menu will include a melon salad made up of smoked scallop, lime, Thai chili and sweet basil seed; ricotta gnocchi with Morel mushrooms, brussels sprout leaves, fava beans, shallot cream, tahoon cress, aged Marieke Gouda; steak and eggs (a natural flat iron steak, potato puree, truffle fried egg, asparagus and bordelaise sauce); Georges Bank Scallops, which include lobster wontons, lemon grass beurre blanc, candied fennel, pine nuts and mache; and a milk chocolate mousse parfait which includes caramel sauce, chocolate crumble, whipped cream and a sea-salt chocolate chip cookie for dessert.
 
Dine Boston can be found pre-security in the AIRMALL® in Terminal E.

Subscribe now to ARN! Click Here!