Born in Italy but made in Glasgow is the motto at Eusebi’s Deli in Glasgow’s West End.
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00:00I am Giovanna Eusebi and we are at Eusebi's Deli and Restaurant in Glasgow's West End.
00:06We're a bit of everything. You can come here for a takeaway coffee, we have our own bakery,
00:11we have a very sustainable story as well, we offer breakfast, lunch and dinner.
00:15And really what we say is that Eusebi's is born in Italy but made in Glasgow.
00:20Our Italian story, our menus are based very much on the sustainable southern Italian heritage of my family,
00:27particularly my mum's side of the family. She was born in Italy, came to Glasgow when she was 18, married my dad.
00:33So it's very much her mum and dad's story and my great-grandparents' story.
00:37They were small farmers, lived a very simple life and they grew everything that they made.
00:43Our story very much today relates to theirs but in a city landscape.
00:47So sustainability and seasonality are very, very important to everything that we do.
00:51And when we opened Eusebi's, making from scratch was very much at the top of the page.
00:55Glasgow's food scene is super multicultural and it kind of speaks for Glasgow itself, that we embrace every culture.
01:03I'm obviously the second, third generation on each side of my family of Italian here.
01:09And I think that I wouldn't be here if it wasn't for Glasgow's big hug around any immigrant community that comes and embraces it.
01:17And you can see that in the footprint of the food scene in Glasgow.
01:21It's a testament to Glaswegians.
01:25I think when Italians first came here, you have to remember if it was the beginning of the 19th century, 1920s, 30s, 40s, 50s and even up to 1960s and early 70s.
01:36And I think it runs true for every culture that comes to a city in that period.
01:42It was very difficult for them to find the ingredients that they use every single day.
01:48So I always give the example of olive oil.
01:50In the 70s, you had to go to Achaemen's to buy olive oil and it was a tiny wee bottle and they seen it as being for medicinal purposes.
01:58So because it was really difficult to get your ingredients, I think every culture then adapted to what they had around about them.
02:07So Italians then, fish and chips and ice cream and so all of that, they just adapted.
02:13They were entrepreneurial.
02:15They worked hard.
02:17They helped build the city as it is today, as every immigrant culture has.
02:21They're as much a part of the story as people, wherever you settled, it was 1800s, 1700s, whenever that was.
02:26My Italian story and my Glasgow story are both intrinsically entwined.
02:32I can't be one without the other because it's almost part of my DNA, my footprint, my foot footprint.
02:38So, you know, we are in Glasgow.
02:41We have an Italian story, but we weave our Italian menu by using local produce.
02:48You know, so Scotland is our larder.
02:49But we work that really, really well through our menu to tell both stories because, you know, we are both of those worlds.
02:58I have the best of both worlds.