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Press Releases

In this area you can view and download Peck’s press releases by year of publication.

2018

  • 2014
  • 2015
  • 2016
  • 2018

November 29th 2018

Peck Citylife: the new chapter in a long love story with food

Peck meets the vertical Milan with a modern and sophisticated concept: deli-shop, restaurant, wine cellar and cocktail bar

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October 6th 2016

Piccolo Peck: via Spadari's new gastronomic café

In the heart of the historic shop, an informal space where to taste the best of Peck's delicious gastronomy.

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February 25th 2016

Peck presents its new line of single-origin coffees

12 countries, 15 varieties: a fascinating journey through taste along the equatorial band. Only at Peck's.
 

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May 28th 2015

Peck SpA chooses Massimo Furlan as CEO and presents the property’s new course

Peck, Milan iconic brand representing the excellence of the Italian gastronomy in town and abroad for more than 130 years, announces the appointment of the new CEO Massimo Furlan, in office since April 1st 2015.

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May 1st 2015

Peck at Palazzo Italia

Peck, historical food brand of Milan gets to Palazzo Italia as a natural recognition of an icon that built its long history on food.

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December 2nd 2014

Peck Italian Bar

Peck Italian Bar is a young and dynamic bar and restaurant, combining Peck’s traditional care for quality with a casual atmosphere and a quick, efficient service. The location is bright and unconventional, the cooking traditional and careful of the raw materials used.

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December 1st 2014

Christmas at Peck

Since 1883 Peck is a reference point to meet the needs of the most demanding gourmands looking for the best enogastronomic products.

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November 3rd 2014

Peck arrives in Seoul

Peck, the Milanese gastronomy institution founded in 1883, continues its international expansion with the opening of a new deli-shop and restaurant in Seoul, South Korea.

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April 7th 2014

Peck at Expo Milano 2015

Peck S.p.A. has won the tender for the concession to manage the “Top” restaurant of Palazzo Italia during Expo Milano 2015.

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