Qualitaly_106

AUG. SEP. 2018 XI 1 clove of garlic a bunch of herbs (rosemary, bay leaves, thyme, marjoram) extra virgin olive oil a pinch of salt Soak the dried broad beans for about 3 hours, then wash them and pass them under running water. In a saucepan, pour more water, add the broad beans and bring to the boil; add the peeled potatoes and cook for about 20 minutes. Turn off the heat, add salt and season with a little oil; activate the mixer and make a thick and creamy puree. In another saucepan boil 2 litres of salted water with the bunch of herbs, add the octopus, cook for 40 minutes and then let it cool. Cut the octopus, removing the insides, and put it on the grill with a little oil and rosemary. In a separate pot, boil the turnip greens and, in another pan, brown the anchovies with the garlic; add them and leave to cool for a while. In a fairly large dish, place the puree on the bottom, then the turnip greens and finally the octopus tentacles. To be matched with a Puglian sparkling wine made with chardonnay grapes. ______________________________ AT PAGE 32 IN THE PANTRY Deliveries?We like them extreme By sea, by air or by environmentally friendly means. Here are some ways to deliver food products on time to customers, even those located in “extreme” places. It’s just a case of being organised and not to stop in front of logistic difficulties, only by doing this can one grow in expertise and become a success. By Maddalena Baldini Deliveries are always punctual, prompt and with products in perfect condition. These are the parameters that each distributor follows daily to satisfy its customers. What do you do when logistics are limiting, when premises are difficult to reach or when there are restricted traffic areas or pedestrian precincts in the city centres? In addition, how can we be efficient but always have a greater attention to the environment, trying to minimise waste and co2 emissions? Many of the CIC members have, for a long time, faced the situation with mastery, finding solutions suitable for all circumstances, perhaps combining entrepreneurial skills, problem solving skills and the desire to better serve the Ho.Re.Ca. network. ALL GREEN TRANSPORT “The Cinque Terre, in addition to being a UNESCO World Heritage Site, is difficult to cross, especially by means of transport such as vans,” Stefano Panconi, of GF1, says. “This is because they develop within a few square kilometres of land, between the sea and the mountains, and even the historic centres have very narrow streets, limited to traffic and passable only on foot. So, here’s our idea: to use an electric tricycle, slim and practical, in operation at Monterosso, a vehicle that does not pollute and can deliver the goods anywhere. It is an innovative vehicle, with a real cold room with controlled temperatures of between -20° and +5°, equipped with a battery and guaranteed for fresh and frozen foods. “For now, we’ll do a few months of testing, just to understand if the Eco Project vehicle - this is the name of the project - meets 100% of the needs of us suppliers and our customers, if everything goes well, we will have other means, perfect for a faster service and to give a helping hand to the environment.” Panconi concludes. A HYBRID FLEET FOR MILAN Extreme attention is paid to seaside towns and coasts but, in the same way, even large urban centres increasingly need reductions in the exhaust gases produced by motor vehicles. Milan is a clear example of this, always under control for fine dust and environmental pollution: this is where the Lombard Agency project starts and has long been attentive to the environment. “For about 7 years we have installed photovoltaic panels on the entire surface of the warehouse roof, leading us almost to the total elimination of electricity costs.” Massimo Sassi, the company manager, tells us. “But we have gone further and equipped ourselves with a fleet of hybrid; natural gas and petrol vehicles. We have arrived at this decision by assessing three essential aspects: