An elegant Porter food truck created for L’Oeuforie is travelling through the streets of Switzerland. Customised with its playful egg logo, this vehicle is designed to cover long distances with ease and accommodate up to three workers at a time in a meticulously planned and...
Just outside Paris, 77 Foods — the team behind La Vie — brings its bold, plant-based vision to the street with a vegan food truck that is as striking as its mission. Bright pink, graphic and instantly recognisable, this truck communicates a new way of...
Wine Truck Events Chez Filou is a travelling tasting cellar designed to turn every event into a refined and memorable experience. Created by a father-and-daughter duo with a background in communication, events and gastronomy, the project blends passion, storytelling and a carefully curated selection of premium...
In Norrtälje, just outside Stockholm, Loren Jin’s Gelato brings a fresh and personal take on ice cream culture in Sweden. Known for its daily-made flavours and creative combinations, the brand has chosen to extend its presence with a compact gelato truck designed to move easily...
In Dijon, at the heart of Burgundy, Simone et Maurice has reimagined the ice cream experience with a concept that is both playful and conscious. Known for its creative approach and diverse menu — from ice cream and sorbets to desserts and street-style savoury bites...
In southern Finland, Ville Ahtiainen has turned a simple idea into a mobile pizza concept that stands out at first glance. His bright-orange pizza apecar, covered in bold graphics, is impossible to miss, and even harder to forget once you’ve tasted what comes out of...
Joseph Kolb AG, a Swiss company active in civil and industrial engineering, found an original way to energise its corporate events and shared spaces: a compact tap beer truck built on Piaggio Ape Smart. The idea is simple and effective: create a mobile bar that can...
Céline proposes her “fast food” by offering sandwiches on a bright-green and cloud-covered Ape Van called Banh Banh, attracting the attention of anyone who passes by it. The chef makes use of her joyous sandwich van to move easily around the streets of Rennes and...
Bruno Deligne, chef and member of the French Culinary Academy, brings his cuisine out of the traditional restaurant setting with a concept that is both refined and approachable. With “La Bocal Toqué”, he has chosen a Piaggio restaurant based on the Ape V-Curve to serve...
Raugi is more than an ice cream shop, it is a project rooted in territory, sustainability and a conscious approach to food. Based in Bastia, in Upper Corsica, the brand has built its identity around natural ingredients, short supply chains and a clear commitment to...