Qualitaly_112

AUG. SEP. 2019 IV specialising in the distribution of meat - the original name was Bastiglia Carni - Ristogamma is the flagship of the entire territory. Immediately operational in the world of catering, year after year, thanks to requests from the Ho.Re.Ca. channel, the company has recorded significant increases by going to complement the meat with other food products, such as frozen vegetables and especially fish. ORGANISATION AND QUALITY “I have been working in this sector for over 40 years - says Antonio Bocchi - Myself and other partners came from a similar background. We seized the opportunity and started to work in the field of butchery and cured meats. The work was going well, the customers were increasing and, at a certain point, in addition to the products available in the catalogue, they began to request frozen fish from us.” A request that, with the passing of time, has become one of the strengths of Ristogamma and, currently, is one of the most consumed products, thus widening the “range of customers”, from simple pizzerias or trattorias, to the most sophisticated restaurant. Ristogamma is a wonderful and enterprising company, which can count on a dozen trucks with drivers, all operating so that the customer service is always impeccable. “In the company there is always a coming and going of trucks that load the dry or the fresh and frozen from the cold rooms; they travel all over the province of Modena, Reggio Emilia, Bologna and south Mantua, so as to stay within 50-60 km from the headquarters - continues Bocchi - In this way, trying to have a line of expertise within certain distances, we can ensure fast deliveries and fulfil orders that arrive in the morning by evening, and those in the afternoon the next morning. UNALTERED BRILLIANCE Product quality, efficient service and professionalism: these are the characteristics upon which Ristogamma relies. This also allows us to have a ‘special’ clientele, medium-high level premises, such as to make a parallel qualitative progression with the more than 2,000 products in the catalogue. Added to this is an excellent group of agents equipped with handheld devices, able to send the order instantly to the headquarters. “The company gives me satisfaction, I like to work and satisfy the customer in the best possible way - continues Bocchi - Many aspects are derived from experience, knowledge of the territory, the Ho.Re.Ca. channel but great support has been given to us, and is still given to us, by our relationship with the Italian Catering Cooperative that has lasted 20 years, we are also among the founding members.” In the soul of Emilia, Ristogamma employs about 30 people, including Carlo, the founder’s son, who looks to the future of the company with extra attention, focusing on further modernity and different innovations. A business distributed over about 3,500 square meters between warehouse, cold rooms - from fresh to frozen - and offices. “We give great importance to the structure, in 2003 we moved from the historic headquarters of Bastiglia, in the province of Modena, to the current one of Rubiera, in the province of Reggio Emilia; in addition, a few months ago we inaugurated a cell with 540 pallets - concludes Mr. Antonio - as well as a series of work and renovation to modernise Ristogamma so as to keep it abreast of the times AT PAGE 14 THE BOTTOM LINE Just a little (less) sugar... Look to the future for healthy confectionery, with less sugar and attentive to intolerances. And it’s time to review the dessert offering because it’s in the spotlight, wraps up the dining experience and is a business opportunity. But it takes technique and creativity By Anna Muzio Last, but not least. It’s the dessert, which happens to be neglected and uncared for in the restaurant. In the kitchen there is a lack of skills to create it in the best possible way. Confectionery is an art that requires a solid technique and precision that often the cook does not possess. And yet it does matter, because it wraps up a meal and leaves a lasting impression. If well managed, it’s a business opportunity. But it’s a delight and to attract the customer it must be attractive and tasty. And - importantly - it should not weigh on the stomach, because the customer wants to get up from the table full but light, satisfied but feeling good. And it must be comprehensive, because it is a minefield for those suffering from intolerances, an increasing percentage of the population, but also for those on ethical or medical diets. To follow these new requirements, confectionery in the restaurant has been reborn, incorporating that impulse towards research and experimentation that from “top” restaurants is passing into less structured ones. MAGAZINE