QUALITALY_101

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OCT. NOV. 2017
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to all, in order to understand Italy and
abroad that Parma is the land in which
one can invest. In food and wine we
are an economic power and we are
demonstrating it. The important thing,
however, is to speak of profitable and
strategic alliances with other national
and international realities, such as Alba
(a candidate for the Unesco Creative
City of Food) or the French Epernay “.
How is a city in a place of food and
wine tourism transformed, exactly?
The promotion not only of the
products but of their territory is
fundamental. We attract investors!
Personally, as mayor, I have visited
Europe and the world. I was in Japan,
USA, China, Greece, Austria, Germany
and in several other countries: I did
it to promote the beauties of Parma,
its products and its extraordinary
richness in terms of food and wine.
Then in 2015 we became the only
Italian Unesco Creative City of Food:
a team game that allowed us to
further international visibility.
What is the actual role of the policy
and the institutions for the promotion
of Parma ham and other products to
the foreign market?
The institutions can do much for a
territory and for the riches of food
and wine. In terms of individual
products, it is important that there is
synergy between public and private
bodies. I hope that Europe will
continue to protect those of high
quality, especially in an increasingly
global market in which the unique
peculiarities of prosciutto and other
excellences are the asset of everyone.
These are European policies to which
Italy, land of excellence, can and must
be respected!
AT PAGE 46
Table Music
How to organise a musical event or,
to be fashionable, a DJ set in
a restaurant? Which licenses do you
need? Which kind of facilities? Are
there any shortcuts? And what are
the pros and cons to add a sound
system and liven up a locale? We
asked some professionals in the
industry. And there emerged a new
interested opportunity that brings
together creative worlds
By Riccardo Sada
Added value nowadays, as is
known, makes the difference.
Combining for example catering to
musical entertainment is not easy
due to licenses required, permits
to arrange and myths to dispel.
Many entrepreneurs belonging to
the world of catering are unaware
of sound systems and forms to be
filled out when they are struggling
with an event involving their locale.
We have therefore consulted some
professionals in the field about
the use of live bands, going from
karaoke (less used now), to the most
renowned DJ sets, to shed light
on an area that really could revive
restaurants and premises which make
food their core business.
Enrica Cinzia d’Auria of Lido Spiaggia
Verde in Barletta, supported in her
work by partner Antonio DiStefano,
explains immediately which and how
much space she dedicates her activity
to music.
“Especially in the summer, when
the Lido is active, we always keep
a background music, choosing a
selection of the most popular songs
(the famous playlist). On Saturdays
and Sundays, when the clientele is
mixed, and more targeted, when
there are customers we know best.
At least two or three times a month
we hire an experienced disc jockey
or musicians (from the acoustic duo
to the band with more elements) to
whom we ask to propose their music
during lunch or dinner. “ The musical
choice is based on a very personal
criterion:
“We must like it.” We have very
wide tastes, ranging from reggae to
singer-songwriter, we try to propose
everything, following also the input
of the customers. When we propose
live music, we opt for local artists.
In the coming months we intend to
propose to the music academies of
the territory a special collaboration,
offering space to their students, who
are largely young. How? Organising
show dinner events dedicated and
relative to the peculiarity of the artist.
We have already started with a very
young band during the aperitif and
the grill of August 14 and we are
satisfied: we were amazed with the
repertoire close to jazz, an unusual
choice for kids of their age. We
proposed a similar project (clearly
addressed to cuisine) also at the Trani
Hotel Institute.”
What is the added value that music
brings to a lunch or dinner? “It
creates the right environment. We
have a very large restaurant, able to
accommodate even 150 seats, but we
prefer to work with smaller numbers
and focus on quality. The music also
allows us to fill almost physically
the space and accompanies the sea
view, which is not more than 30
meters from our structure.” How do
you organise yourselves for permits
(SIAE, Enpals, security) and with the
sound system? “With SIAE we have
subscribed to the music background
subscription, and this covers us
when we use playlists. In the case of
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