Qualitaly_110

APR. MAY. 2019 II may only be a beautiful showcase to look at, but not desirable for the purposes of a lunch or dinner. After all, if our kitchen is so much appreciated, there must be a reason! And the reason is definitely in the simplicity of our dishes. A dish like the one in the photo - in my opinion - goes in a different direction from what we call catering. Cooking is hospitality, it is taste, it is flavour, it is aroma. Yes, it is also image, but the image must be inviting, it must be FOOD. The CIC product range was created with the aim of preserving our beloved Mediterranean cuisine. It’s true. Openness to innovation is fundamental for a restaurateur. Also, our Cooperative pays attention to all those product innovations useful to create profit for our customers. It is the duty of all of us suppliers to be able to keep up with the times, it is the duty of the Cooperative to take action to have an increasingly extensive range. But on the plate let us find the tortellini, maybe reworked with a modern twist, but still TORTELLINI! By Antonio Bocchi AT PAGE 6 Qi News From Naples seawater bread has arrived, without salt but savoury Until now proposed only by a few bakeries in the Vesuvian area, seawater bread is now available at retailers, for the moment limited to the Neapolitan supermarkets of the Sun 365 chain. Prepared without the addition of salt, it is however very tasty because it’s made with seawater, rich in natural minerals. The advantages over ordinary bread are numerous: the drastic reduction in sodium makes it ideal for those who have to follow a low-sodium diet, but interesting for everyone is the presence of essential minerals: magnesium, iodine, potassium, iron and calcium. In this way, bread, traditionally the most basic food, can provide a valuable supplement to the daily diet, while at the same time meeting an audience of consumers increasingly attentive to health. “The in-depth studies carried out so far attest to the quality of bread produced with seawater, which is naturally rich in essential elements for health, as well as being an excellent antioxidant. Its consumption is indicated for those who must follow a low sodium diet and but allows the enrichment of the diet with essential components,” explains Maria Grazia Volpe, researcher at the ISA - Institute of Food Sciences. The Ministry of Health recommends not to exceed the threshold of 1.3% of sodium in bread, which is the main source of salt in our diet. Seawater bread contains only 1%. An important result, which has attracted the interest of institutions such as Sinu (Italian Society of Human Nutrition). The arrival of this type of bread to large retailers is due to Pan del Giorno, the historic brand of Neapolitan bread-making, while the water used for the recipe is provided by Steralmar, the first Italian company to produce microbiologically pure seawater for food use, according to a method of purification patented and scientifically approved. “Spicciati”, a coin box in tobacconists to support startups From May 1 in the 56,000 Italian tobacconists, the most widespread sales network from North to South, you can get rid of small coins, often left forgotten in pockets, to support young businesses and new start-ups thanks to the project “Spicciati”, presented by the non- profit association Start Italy at the Ministry of Agriculture, Food, Forestry and Tourism in the presence of Minister Gian Marco Centinaio who enthusiastically embraced the initiative. “Often the 1, 2 and 5 cent coins, the so-called small brass, are unused,” explained Gian Maria Miliacca, president of the Association Start Italy, “and in the common opinion are considered as ‘waste’ and even their cost of production exceeds their value. Few know, however, that are worth more than 198 million euros (Bank of Italy data 2017) and is very expensive for the State to produce them. Since May 1, Labour Day, it has been possible to collect them to create employment. Together we can create wealth, with monthly collection data published in a transparent manner and allocate MAGAZINE