slow drive, slow life

April 26, 2023

The May 20 opening of the Museum will be all about slow living, including classic cars, good food reported by the Fuoricasello guide and the most beautiful villages in Italy. Are you coming?

The sound of crusty bread dipped in oil, the scent of a well-known wine, and the profile of a vintage Alfa Romeo silhouetted against a panorama of lakes and olive trees. Did we make you want to travel?

Fratelli Cozzi Museum is not only classic cars: it is also history, culture and above all Beauty. The all-Italian Beauty of eating well, driving to wonderful places and valuing slow, quality living. That's why in May we want to take you, together with other car, food and wine and travel enthusiasts, on a Slow drive.

With the launch of the 17th edition of the Fuoricasello guide we will rediscover together with Enoteca Longo, photographers Camilla Albertini and Paolo Carlini, and Galleria Campari the pleasure of experiencing our country with a more authentic look.

Oh, and of course for the May 20 opening there will be a guided tour of our Museum!

THE PROGRAM for Saturday, May 20

10 a.m. - 10:15 a.m.: reception with welcome coffee and Alfa cookies

10:15 am -11 am: guided tour of the collection

11 a.m.-12:15 p.m.: launch 17th edition of the FUORICASELLO guide. Paola Longo, vice president of Donne del Vino, will present Fuoricasello: 17 years of history and anecdotes of the most beloved restaurant guide for motorists. Camilla Albertini and Paolo Carlini will then present "Italy Coast to Coast" while Paolo Cavallo, director of Galleria Campari, will talk about: "Galleria Campari, a journey through time. Campari on the road."

12:15-12:45 p.m. aperitif by Enoteca Longo

Museum admission 10 € 

The Out-of-House guide will be GIFTED to all participants!

What's next. For those who wish, it's off to one of Fuoricasello's restaurants: Olio di Origgio

Optional, to be booked separately and paid for directly on site - to reserve call 02 83620900 announcing that you are a participant of the event or use the website indicating in the notes that you are a participant of the Cozzi Brothers Museum event



Attend our May event


FUORICASELLO The Fuoricasello guide was the first and is still the only guide that reports the best restaurants in Italy, only a few minutes away from the main toll booths of highways and freeways. It is a project born in 2005, renewed every year thanks to the collaboration of eighty signallers, which today reviews 871 restaurants from Valle d'Aosta to Sicily with very detailed entries. A publishing case of over 800,000 copies, now in its seventeenth edition.

ITALY COAST TO COAST The book "Italy coast to coast" by Camilla Albertini and Paolo Carlini Two photographers, a dog, a van and a project: to travel all the Italian coasts from Trieste to Ventimiglia, passing through Sicily and Sardinia. A very special summer, that of 2020, the year of the pandemic. A photographic account, an experience, a travelogue in search of even that wrong road that can often lead to the right place. 9585 kilometers encompassed in the shots of this book, which aim to describe not only the beautiful and the classic of our land, but above all the particular and the curious, avoiding the production of common postcard images to privilege, instead, the atmospheres and moods of the people. The result is a composite and varied mosaic that accurately renders the continually diverse beauty - in morphology, nature, history and culture - of our country.

GALLERIA CAMP ARI Galleria Campari is an interactive, multimedia corporate museum dedicated to the relationship between the Campari brand and its communication through art and design, its history, and the evolution of the product and the bar world. Opened in 2010 for the brand's 150th anniversary, the Gallery is located inside the Art Nouveau building in Sesto San Giovanni that was Campari's first factory, built in 1904 by Davide Campari. Between 2007 and 2009, the industrial complex was transformed, designed by architects Mario Botta and Giancarlo Marzorati, into the Campari Group's new headquarters and corporate museum. Galleria Campari owes its strength to the uniqueness and richness of its Historical Archive, a multifaceted cultural depository that brings together more than 3,500 works on paper, original affiches from the Belle Époque, posters and advertising graphics from the early 20th century to the 1990s, cartoons and commercials by well-known directors, and objects created by established designers. Much of the company's holdings have been digitized and returned in the form of interactive installations that dialogue with the many original works on display. The second floor of the Gallery is dedicated to the evocative storytelling of the brand's history following three guidelines (art, communication and production), while the second floor showcases the product, through the bar world, historical bottles and glasses, a selection of design objects and vintage merchandising.

ENOTECA LONGO The story of the Longos began six decades ago, a family that, thanks to the intuition had by the progenitors Consiglio and Carla Longo, created a large family-run business back in 1961. Three siblings who make food and wine their world, combining aptitudes and skills. Giovanni, the creative engine of the company, takes care of logistics, human resources, communication; Osvaldo, the man on the road, the commercial soul, always looking for quality products and artisans; Paola, Sommelier and Vice President of the National Association Le Donne del Vino, in charge of the Enoteca. Together, in 1983 they established Enoteca Longo in Legnano, now in its brand new location on Via Lega corner Giolitti, in which national and international labels are featured, as well as a selection of gourmet products from all over Italy.

OLIO DI ORIGGIO RESTAURANT As refined in technique and attention to detail as it is strict in its selection of the finest ingredients, Olio is a seafood restaurant that makes excellence -- in taste, aesthetics, and hospitality -- its mission.

Extra virgin olive oil is the fil rouge that runs through the entire project: not only is it the indispensable ingredient in every dish, but it is also the creative element that binds the restaurant to The Box and the fascinating context that hosts it.