Qualitaly_106

AUG. SEP. 2018 XII addressing the growing environmental demands of districts and the city for the use of cleaner delivery vehicles, improving business impact and significant savings in fuel costs. A green fleet, capable of finding ‘harmony’ with the needs of the Lombard capital and the surrounding areas, also facilitated by the creation of a company distributor. “The methane transport, in addition to giving some benefits in terms of payments and permits, authorises us to arrive in the historic centre to make deliveries to our customers.” Sassi concludes. DELIVERIES AT HIGH ALTITUDE Punctuality, efficiency and a clean environment for Morelli Food Service which, for several years, has chosen the energy from Trentino Alto Adige hydroelectric plants, with 100% certification. Respectful of nature but also active providing services, especially when it comes to difficult to reach places and premises such as mountain huts and shelters. “In these cases, we organise ourselves with the deliveries by helicopter - explains Lorenzo Morelli, the owner of the company - Usually the deliveries begin in October and, if the snow is not yet abundant, we can arrive with the truck even at an altitude of 1500 metres, when access is no longer possible we organise with the helicopter”. A system that, at first glance, could be defined heroic but one well tested, given that Morelli Food has been applying it for about 20 years. “We prepare pallets of up to 450 kilos, take them to the landing strip, place them in a net, lift them up with a hook and within 1 and a half minutes the food reaches its destination. Once the nets have been lowered and opened, they are transported to the shelter or hut by hand. A method approved by the provinces of Trento and Bolzano that cover the costs of the first seasonal deliveries. IN THE HEART OF “SERENISSIMA” From the sky to the waterways, Siqur Catering from Padua solves the question of deliveries in the heart of Venice. “We bring our customers fresh, dried and frozen goods regardless, we have an excellent organisation and for a long time we have guaranteed the products to about 500 activities of the lagoon city - says Sandro Malerba of Siqur - We prepare the loads from the warehouse, we put them on trucks which, by 4:00 am, must be at the dock of the boats that will then head to Venice. Obviously, frozen products are placed in the cells and dry products are placed on board the 7 or 8 boats operated by a private company with which we have been working for some time. Once at the destination, each package is unloaded by hand and placed on special trolleys, suitable for moving between the Venetian alleys and bridges, pulled by hand. Unloading and delivering goods, often, you need to do more rounds. This is the procedure that we apply to all the rounds of the week, with the exception of Sunday and Monday. Imagining the scene, it almost seems to relive the fervent commercial activity of the ancient Serenissima, where, even the collaboration between “transport workers” is a fundamental element, especially when the boats are attached to each other and people pass by hand every single box until they lay it on the dock. And in case of high tide? “Well - continues Malerba - just avoid navigating the canals crossed by the lower bridges or simply wait for the tide to drop... In this case it is accepted that the goods will arrive a little later than the guaranteed 24 hours.” AT PAGE 48 IN THE PANTRY Put frozen food on the menu It avoids waste, it’s ready to be cooked, safe and quality but is still penalised by the requirement of an asterisk By Elena Consonni They helps to broaden the range, control costs, organise purchases and work in the kitchen, reduce water consumption, all without compromising food safety and the quality of the dish. Yet they are still penalised by the asterisk requirement. We are talking about frozen foods, precious allies of chefs in their daily activities, in all levels of catering. “The advantages deriving from the use of these products - states Vittorio Gagliardi, president of the Istituto Italiano Alimenti Sfrozati (IIAS) - are many, even for those who cook at a professional level. Frozen food extends the life of the product purchased, even though it has the same properties as fresh food. It is portioned and portionable, so you can take only the amount you need and reduce waste. Frozen food frees the imagination of the chef: with quality frozen food, it is possible to make any recipe, regardless of the season, because the range is very broad. They can be used as semi- finished products to be customized MAGAZINE