{"id":14447,"date":"2025-12-15T19:39:44","date_gmt":"2025-12-15T18:39:44","guid":{"rendered":"https:\/\/www.aba.eu\/?p=14447"},"modified":"2025-12-16T12:16:56","modified_gmt":"2025-12-16T11:16:56","slug":"bottega-da-verri-xavier-verri","status":"publish","type":"post","link":"https:\/\/www.aba.eu\/en\/bottega-da-verri-xavier-verri\/","title":{"rendered":"Verri's workshop \u2013 Xavier Verri"},"content":{"rendered":"
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Two hearts and an (Italian) shop in Provence<\/span><\/p>

Xavier<\/strong>\u00a0<\/span>Verri, together with his partner\u00a0<\/span>Marion<\/strong>, opened a delicatessen and pastry shop in France with the aim of bringing the\u00a0<\/span>authentic flavors<\/strong>\u00a0<\/span>of the Belpaese to\u00a0<\/span>Aix-en-Provence<\/strong>.<\/p><\/div><\/div><\/div><\/div>

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The meeting with Marion was the turning point. Because at the heart of Xavier Verri's entrepreneurial idea is a wonderful love story. It was his girlfriend who brought a whole new twist to the restaurant her partner had inherited. Marion, skilled and well-prepared, had been working as a cook since she was 16 in one of her family's restaurants in Switzerland, where the two met five years ago. Today, he, 29, and she, 31, run Bottega Da Verri together, a delicatessen and pastry shop that brings authentic Italian flavors to Aix-en-Provence.\u2019From the great love we both had for Tuscany (my parents work in Arezzo), we had the idea of opening an Italian-style shop where you could find cured meats and cheeses, hot dishes such as lasagna, eggplant, pasta, pizza, but also traditional desserts such as torta della nonna and chocolate caprese.<\/strong><\/i>.\u201d<\/p>

\u201cYou can come to us for a take-away meal or you can eat in 15 minutes by composing your own dish, enjoying a variety of top-quality Italian cuisine.<\/strong><\/i>.\u201d At Bottega Da Verri you can find buffalo mozzarella, parmesan, scamorza and they are all gourmet dishes for French customers.\u00a0<\/p><\/div><\/div>

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\u201cA little secret of our success<\/strong>,<\/i>\u201d"Xavier reveals."\u201cWe've also chosen almost all Italians to work for us. Behind the counter and serving in the dining room are two from Turin, a Milanese, and a Florentine. They have great enthusiasm and a typically Italian smile. It's important for customers to hear our language spoken, to show that the research into Italian cuisine is truly authentic.<\/strong>.\u201d<\/p>

Where did the choice to collaborate with Aba Arredamenti to define the style of the venue come from?\u201cAba was a long-time acquaintance I had through my parents<\/strong>,\u201dsays Xavier.\u201cWhen I returned to Italy a few years ago, usually once every three months, I met the two Giaccherini brothers, and we began this extraordinary adventure together. We needed to create an immersive space for customers who come in and want to choose the products displayed at the counters and in the windows. For this reason, Massimo Giaccherini designed a custom solution based on our ideas and dreams. We arranged the two counters so that they have distinct corners and a clearly defined product offering, surrounded by seating and a few tables where people can relax and enjoy their meal. The two counters are divided into sweet, savory, and delicatessen sections, making it easier to choose.<\/strong>.\u201d

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\u201cI wasn't looking for something extremely modern where design dominates. I preferred something halfway that could recall Tuscan style and, at the same time, be very welcoming and reassuring.\u201d<\/span><\/p>

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Warm, crisp blue and red colors dominate, and reassuring wood and bold marble alternate throughout the spaces.\u201c"I wasn't looking for something extremely modern, dominated by design," Xavier reflects. "I preferred something halfway there, reminiscent of Tuscany while also being very welcoming and reassuring. The first space entrusted to the aesthetic care of Aba Arredamenti is about to turn three years old, and we recently opened a new shop, a pasta factory, also designed and furnished by the Arezzo-based company. It's enjoying great success, primarily for its truly unique setting, which encompasses a workshop and a shop selling raw and cooked pasta in 25 square meters, and also, most importantly, for the quality of the product. In total, we'll eventually have three locations," Xavier explains. "We're also expanding our business into catering, so we'll be opening a sort of laboratory. We currently employ 10 people in the shop, but we're hiring new staff to better manage the catering service as well."<\/strong><\/i>\u201d.<\/p>

But to keep the Italian flavor and atmosphere of his shop alive, Xavier must always draw from the Italian reservoir and, whenever he can, he willingly returns, visiting friends and colleagues scattered between Arezzo, Cortona, and Florence. With some of them, he has even launched interesting projects, such as the production of artisanal gelato with a typical cart positioned outside the shop.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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PREMISES<\/span><\/p>

\u203a Bottega Da Verri\u00a0<\/strong><\/span>|\u00a0Gastronomy<\/strong><\/span>\u00a0Aix-en-Provence<\/p>

\u203a Bottega Da Verri\u00a0<\/strong><\/span>|\u00a0Pasta factory<\/strong><\/span>\u00a0<\/span>Aix-en-Provence<\/p><\/div><\/div><\/div><\/div>



WORK IN PROGRESS<\/span><\/p>

\u203a Da Verri Restaurant\u00a0<\/strong><\/span>Aix-en-Provence<\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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READ ALSO<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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