An (unsolicited) analysis of how a two-euro dish became, in the right hands, a hundred-and-eighty-euro one.
Market analysts are divided: some call it rebranding genius, others "a bubble that will pop the moment someone asks for the bill out loud."
What's certain is that the Damplo model — take a popular dish, deconstruct it, light it dramatically, and multiply the price by twenty — has created a new market segment our analysts have nicknamed "emotional gastro-luxury."
Reached for comment, Ciccio replied only: "The arancino has no price. But if you really insist, three hundred euros."
