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FEB. MAR. 2018
I
FEBRUARY-MARCH 2018
AT PAGE 1
Let’s restart Italy
With 41 billion euros of added value,
catering is the leading sector of the
Italian agri-food chain, more
important than Agriculture and the
Food Industry.
This is one of the main findings that
emerged from the last Fipe Catering
Report recently presented in Milan.
In 2017, Italian families spent over
€83 billion on eating out, 3% more
than the previous year.
However, they continue to worry
about the high number of companies
that close and a rate of productivity
that remains below pre-crisis levels.
In 2016, 15,714 companies started
business, while about 26,500 ceased,
with
a negative balance for over 10
thousand entities. In the first nine
months of 2017, however,
10,835 companies started an
activity, while 19,235 ceased trading,
resulting in a negative balance of
8,400 units.
In short, entrepreneurial turnover is
decidedly elevated and the political
situation experienced until March 4
(election day) did not allow us to see
light at the end of the tunnel.
It is true that, in light of the election
results, we can not make long-term
forecasts.
However, we can at least begin to
hope that something will eventually
change.
The promises made by the
protagonists of the last round of
elections were of great appeal.
On Facebook there was a nice pre-
election post that, putting together
the ‘promises’ of all the candidates,
showed a great future ahead for our
country.
But promises often remain only
promises. Will it remain so for the
new coalition?
We at CIC really hope that something
will change.
We have to restart Italy and the
possibilities are there to see.
Let’s start again from the tourism
and catering sector that are showing
lately they are flying the flag for the
recovery of consumption by Italian
families.
Food and Tourism are the two
spearheads of the Made in Italy
range. And that’s why
2018 was chosen as the National Year
of Italian Food (service on page 26).
A unique opportunity for the catering
sector that makes the chefs the
absolute protagonists of this initiative.
On the other hand, there are so many
names to be bandied about in the
Olympus of Italian chefs. For this
issue of Qualitaly we have chosen a
very representative one.
Let’s talk about Simone Conti (pag. 22),
a chef who embodies in an absolute
sense our traditional food that makes
us famous all over the world: cuisine of
the territory but given a modern twist,
or as we like to call it now ‘comfort
food’ (service on page 2).
What more is there to say? Enjoy your
read!
By Lorenzo Morelli
AT PAGE 3
Selection and
training, the keywords
of 2018
What does it mean to be food
distributors today? A question that
we ask during the meetings of the
Cooperative but on which we must
reflect more specifically today than
ever before.
Let’s start with an assumption:
Italian spending has changed. It is
also evident from simply going to
a supermarket and observing carts
and shelves.
MAGAZINE
Traduzione a cura di Christopher Farley