Thursday 19 November 2009

Authentic Neapolitan Pizza in Canada's Capital

Earlier today I had a wonderful lunch with Jantine, Ottawa Tourism's Director of Communications, and a local expert in all things Ottawa. We had a delicious lunch at The Grand, an Italian eatery specializing in Neapolitan pizza. I love pizza and The Grand did not disappoint. Jantine explained to me that the restaurant is working to obtain certification for their pizzas from the Avpn (l'Associazione Verace Pizza Napoletana), the Neapolitan organization that gives a stamp of approval to pizzerias around the world that want to prove that they really make authentic Neapolitan pizza. Currently there's only one Pizzeria in Canada that has the certification (Pizzeria Libretto in Toronto). I think The Grand has a very good chance at getting the certificate. If you love Pizza and happen to be in Ottawa try The Grand (nope, this is not a paid endorsement, but even if it was, great pizza is great pizza, and this would be an honest blog post - that is, if you like real Neapolitan pizza).
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This post is an example of what we, as tourism marketers would like to see happen more and more out there in the blogosphere and the social media world. Jantine and I talked about how powerful a recommendation can be when it comes from a trusted source, on or offline. I had mentioned to her that my favourite food is Italian so she chose the Grand for our lunch. I found the pizza very, very good, but the fact that this restaurant is seeking approval from this Pizza Authenticity organization in Italy made the restaurant that much more intersting from a blogger's perspective. How do you get people to spread the word about your business or destination? Ah, that's the "holy grail" isn't it? Easier said than done. But it really comes down to a simple concept we focussed quite a bit on at the last Canada-e-Connect eTourism Conference: Engagement. You must engage your audience (don't like to use the word target. Tourism marketing is not a war, it is a courtship.)
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Cheers,
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Jaime

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