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APR. MAY. 2019 III funds as evaluated by technical and scientific committees. The challenge is to collect as many coins as possible in Italy to generate capital that, put altogether, represents an important contribution to the future employment of young people.” It will be an all-round support to young start-ups. “After all, Scrooge McDuck became rich with a penny - concludes Centinaio - And I gave one to my son when he was born to wish him a life full of emotion and prosperity.” AT PAGE 8 Qi Partners G-Pexh 2019: cooking & business meet for networking The 29th edition of the event promoted by Globalpesca S.p.A. recorded numbers of high importance: almost 1,200 companies present and 4,000 visitors By Chiara Bandini Networking between the operators in the sector. This is the declared objective of the 2019 edition of G-Pexh, an event entirely dedicated to the combination of “cuisine & business”, staged at the Regina Palace Hotel in Stresa, on Lake Maggiore, between 24 and 27 February. The event, now in its 29th edition, was sponsored by the Globlapesca S.p.A., a specialist in the processing and distribution of food products destined for catering. The company, a point of reference in the provinces of Piedmont and Lombardy, has wanted to respond to a growing need exists among its customers: to have opportunities to meet, exchange ideas, share knowledge. And, why not, do business. Capitalizing on the long and consolidated experience gained by Globalpesca, G-Pexh 2019 has therefore been able to globally represent Ho.Re.Ca., an effective and useful opportunity for comparison and reflection. As explained by the head of communication, Lorenzo De and Angeli, and Angelo Ruffoni, at the helm of the company with his brother Tino. How was the program structured? The event offered a very busy agenda, which dealt with different themes. A lot of space was dedicated to show cooking, with four events dedicated respectively to the queen of fresh water, the trout; the lesser- known cuts of meat; fish dishes (sole, flounder, sabre fish, etc.); to doughs, to yeasts and to the ingredients used for the preparation of pizza. The creation of the setting of the plate was also discussed, offering a excursus that embraced kitchen, design and photography. The spotlight was then on restaurant management, examining aspects such as leadership, hospitality and knowledge of the premises; finally, the issue of safety was addressed through a course dedicated to clearing techniques. Who were the protagonists of these “events” in the event? We invited renowned professionals, selected on the international and national scene. Persons chosen for their competence in relation to the topics discussed during the event. The event was also an excellent showcase for a wide range of products During the event visitors were able to come into direct contact with a wide selection of the products in the catalogue of Globalpesca. But not only that. Through the website dedicated to the event was the opportunity to fill in directly online the pre-order format. A formula that has supported the launch of the e-commerce portal of the company (the www.globalpesca.shop) , where all of the product types in the catalogue, accompanied by the relevant technical data sheets can be seen. What overall assessment can you give of this edition? The 2019 edition gave us great satisfaction. Regarding numbers: 1,200 companies and about 4,000 people attended, only Globalpesca customers and by invitation only. This translates into a very public profile, which is closely linked to the Ho.Re.Ca. channel. The event fits in perfectly with the philosophy of Globalpesca... Exactly. It represents a valuable element in building lasting and profitable relationships with customers. Relationships which confirm, always, our invaluable heritage. But it also responds fully to the service logic, which is another essential cornerstone on which our image and our success is built. With G-Pexh 2019 we have, in short, wanted to highlight our ability to support, as a partner, professionals in the hospitality and catering industry. ______________________________ BOX THE PROTAGONISTS OF G-PEXH 2019 Marco Sacco - Helped to create the Piccolo Lago restaurant, two Michelin stars since 2007, one of the references of the great Italian cuisine. Enrico Cerea - Chef with a very personal style, he mixes traditional family recipes, inherited from his parents Bruna and Vittorio, with sensitivity and technique learned over the years. Francesca di Palma & Mauro Inglese - The former is an Architect and Food Designer, the latter a chef. Together they wrote the project ‘Architectural incursions in a culinary environment’. Luca Malacrida Works in the catering sector for major events, but also as a “home chef” for important people, especially from the world of entertainment. Simonetta Castellazzi - Since 1997 she has been an assistant photographer at Renato Marcialis’ studio, to whom she owes her experience in still-life in general and food in particular. She collaborates