Qualitaly_107

OCT. NOV. 2018 IX SUNDAY VISITS TO THE SHOPPING CENTRE Change val.ass. (mil) - HB Jun 18 vs 17 -1,1 Afternoon snack + after dinner 5.4 Dinner + aperitif 3.8 Lunch 15,5 Breakfast + morning snack ______________________________ AT PAGE 26 IN THE KITCHEN What do Italians eat on Sundays? Sunday lunch in the shopping malls. The Italians want both high quality and the offer of traditional recipes depending on the season. By Mauro Garofalo Whether for lunch or dinner, on Sundays Italians prefer the classics. At Panini Durini, customer preferences follow mainly in 3 directions. Sweets: homemade cakes. An indication of convivial moments and relaxation during the snack break. This is confirmed by a high demand for café products: coffee, cappuccinos, herbal teas; Sandwiches: in particular number 11: Parma ham matured for 24 months, brie and fig jam. This confirms the recognition of the brand in terms of quality sandwiches and not intended as a “quick meal” but as a moment in which to dedicate a good, simple and genuine product; Seasonal dishes: these are chosen by many customers, this fact indicates the search for a moment of relaxation during the weekend. Giropizza and the Sapori Italiani group, on the other hand, focus completely on the Made in Italy product and on Italian cuisine “the best in the world” in terms of offer, variety and imagination (when asked, the company was decidedly against the comfortable formats: “fried chicken wings, junk food, all you can eat formulas” ed). In winter there’s always lasagne, risotto with parmesan cheese and toasted Parma ham, gnocchi which are made by hand and seasoned with ragù all’Emiliana. Customer preferences then go to pizzas, with Margherita - San Marzano tomato and “real” mozzarella - which is always the queen. At the Fattorie Riunite there is home cooking, the son of Mr. Giordano has been the hotelier, the owner and the apprentice since the age of 14 years, in the 70s. Italy has changed, but Italians at the table always prefer the classics: risotto alla milanese, lasagne alla bolognese, pizzoccheri. In summer, fish. In winter, the stews, the pasta with sauce and meatballs, the potatoes. AT PAGE 28 COVER STORY We’re a great team! A close-knit team coordinated by Chef Siro, who has been heading the kitchen for 8 years at the La Terrazza restaurant in Via Palestro in Milan, one of the first rooftop restaurants to be built on the roofs of Milan. By Elena Consonni Chef Siro’s is a life spent in the kitchen. Born in Valtellina (in the Spluga Valley) in 1958 and with a lengthy experience that has led him, for 8 years, to head up the kitchen of La Terrazza in Via Palestro, the restaurant and location for events overlooking the gardens of Porta Venezia on the fourth floor of the Swiss Center in Milan. “My history as a chef is quite long - he explains - it was a different time, and once I finished secondary school I immediately started working in this sector. Several seasons spent in a restaurant in Madesimo, near Chiavenna, were my cooking school where in a few years I moved from doing the most humble tasks that the chef assigned me, to assisting him in the preparation of local dishes. I then left my homeland and worked in a couple of kitchens in St. Louis. I then moved to restaurants in various Italian locations which allowed me to expand my knowledge in the culinary field.” You’ve worked in many kitchens in your career. Have you ever had your own restaurant? Yes, with my wife Cristina we ran a restaurant for 5 years, I was in the kitchen and she in the restaurant, but it was too challenging and we did not want to take away too much attention from our daughter. We decided that it was better to continue to work as employees while continuing to be “colleagues”, as here in Terrazza Palestro where I am the chef and she is in the restaurant. You have a very broad experience, most of it spent alongside your wife. Do you think this was a plus from a business point of view? We actually met on the job 30 years ago. At the beginning it was difficult to learn how to handle the normal tension that is generated in a context like ours; over time, working side by side has also strengthened us as a couple. Today we understand each other without a lot of words and, when something goes wrong, we try to resolve it immediately. We are in great harmony both at home and at work. We’re a strong couple.