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APR. MAY 2018
I
APRIL-MAY 2018
AT PAGE 1
Beyond the
Mediterranean Diet
“We are what we eat,” said the
German philosopher Ludwig
Feuerbach. Our well-being is
influenced by what we eat. Care and
attention to food is a recent history:
today we are faced with a conscious
consumer who prefers healthy and
traceable foods. In a way we’ve
gone beyond the ‘Mediterranean
diet’, a style of eating that has been
recognised for many years. But
today there is something that goes
well beyond this mood. What the
consumer wants is excellence on
the plate. What does this mean in
our daily work as food distributors?
Surely we have to be able to provide
customers with the quality so
acclaimed by those who choose to
eat their meals out.
The real work for the next few years
is therefore to try to use ingredients
in the kitchen that can respond to
this ‘appeal’ of customers.
And this much sought-after
excellence cannot be exhausted
simply by choosing prestigious
restaurants.
Today, our entire category must be
able to offer these requirements. All
you have to do is find once again the
concept of ‘terroir’ (article on page 22).
However, this concept should not
be frightening because “quality
products are not always the most
expensive”. As chef Marcello
Zaccaria, a great connoisseur
of ingredients and, above all, a
supporter of the concept of training,
explains, seen however as a tool
for handing down our gastronomic
culture, taking into account its
evolution over time (page 28).
And it is precisely training that is
talked about in the article on page
18 because the food industry also
invests more and more in this area.
It is forbidden to think that it is
only the famous names like Carlo
Cracco who have a say in the matter
when we talk about power. Indeed,
sometimes it is these famous chefs
who exasperate the concept of
‘made in Italy cuisine’ (see article
on page 52).
Let’s go back to the earth and start
relying on the concept of ‘excellence
on the plate’, even when we talk
about a ‘obvious’ proposal like pizza
(page 56).
And we at CIC are also striving to go
down this road: proof of this are the
new launches and the restyling of
our branded products (page 49).
Curious about what’s new? Read the
new issue of Qualitaly!
By Lorenzo Morelli
AT PAGE 3
Trust your suppliers
How will the spring and summer of
2018 be in our country? This is the
question that we, the operators in the
eating out sector, are curious to find
out what the weather trend will be in
the coming months after a decidedly
cold winter characterised by an
unusual wave of snow that has affected
not only the north, but also the regions
of Central and Southern Italy.
The situation has certainly improved,
the air of spring is upon us but
experts say that probably in the
summer of 2018 we will not deal with
the ‘hellish’ heatwave experienced
last summer, which made operators
dream of consumption through the
roof from June to mid-September.
This is not the secret of Pulcinella:
with higher temperatures, even
eating out consumption improves
performance.
So, what is the scenario we need to
prepare for?
If the sun doesn’t shine next summer,
our modus operandi will have to be
much more ‘prudent’.
How does this translate from an
operational point of view?
First of all, you should read carefully
what the new contract introduced for
horeca operators mentioned in the
article on page 14 proposes.
MAGAZINE
Traduzione a cura di Christopher Farley