Qualitaly_112

AUG. SEP. 2019 XI before a possible lunch / dinner containing lactose. If in doubt, at the restaurant, 2 tablets before the meal do not hurt! As for gluten, the situation is much more complex, as celiac disease is a real disease and contamination is frequent and dangerous for the affected person. To grab a large slice of the customer base, celiac or otherwise sensitive to gluten, I recommend you offer a wide range of gluten-free bakery products to accompany your customers’ meals. Organise your kitchen, where possible, so that you can set up a gluten-free line of pasta, ravioli, pizzas, focaccia, gluten-free cakes made using alternative flours such as rice, buckwheat, quinoa, lentils, peas, chickpeas. They have a higher cost but I assure you that those who suffer from this disease are willing to spend to have a normal social life. For condiments, always prepare them yourself using pots where you will never cook products with gluten; for the main courses pay attention not to propose a nice fish if then to thicken the sauce you will use normal flour, as often happens. AT PAGE 42 STORY Silvano Allambra, the ideal entrepreneur Attention to detail and expansionist aims have led this professional to spread a brand like Panino Giusto from Milan to Paris and Hong Kong, from London to Tokyo. In response to the classic American fast food system, this Italian brand has conquered the world. Giving motivation and resources to invest and gather also in the diversification and blessing of new brands born from Gruppo Sapori Italiani By Riccardo Sada Silvano Allambra is the one who 25 years ago reinvented the Panino Giusto brand. Or rather: he sensed its potential, and from our country he relaunched it throughout the world, structuring the format as if it were a company, a choice that turned out to be a winner. While today he continues to hold minority shares in the brand, Allambra manages and directs a placement system based on an operation marketing and design model that starts in Milan and goes from Paris to Hong Kong, from London to Tokyo. The classic, visionary King Midas, who understands the peculiarities and uniqueness of an idea, optimises it, spreading it and blessing it. A unique asset, diligent, attentive to detail, an impeccable control system that takes care mainly of the commodity and everything around. Silvano Allambra arrived at Panino Giusto thanks to a friend. Today he is also the greatest exponent of Gruppo Sapori Italiani, a true family business. In short, a story to be told. A challenge won several times by defeating giants. How did you get into the world of catering? I got there by chance, I was 23-24 years old, I was a university student and in the meantime I was helping my father in our pasta factory. A supplier (Ferrarini) one day was looking for a salesman. The proposal was very attractive. It was 1976. They took me. I worked there for eight years. It was a big step. Then I moved on to Ugolotti Zuarina in Langhirano, the most amazing company in that sector; and there I learned a lot: the relationship with delicatessens and much more. Those were the years when I started to see the world of catering up close. To sell ham you didn’t need to have studied economics, it was the enthusiasm that motivated you. A new way of thinking about sandwiches, starting from the careful research of ingredients of the Italian territory, he transformed the canonical sandwich shop into something extraordinary and elitist. With style, the sandwich became gourmet and replaced the main course enhancing the ritual of eating out. The Panino Giusto brand made a great leap forward, first conquering aficionados and then becoming a status. How did you get to the landmark retail trade? I was contacted by a friend who proposed a share. Because of business vicissitudes, I decided to stop being an employee and enter the company. They accepted. From there we opened a series of shops, a major expansion was underway. To think that at the beginning there was only one shop, the one in Milan in Corso Garibaldi 125. However, I had to immediately carve out a role for myself: at first, I made coffee, at the counter; I prepared fruit salads and washed dishes, which for a sandwich shop are not an insurmountable commitment. Then I experienced the kitchen and finally the cash desk. I was in charge of training and staff selection. The figure of an accountant was the keystone. Today Panino Giusto has about 35 people in its offices. Great steps have been taken. How did you come up with this format at a time when the single product did not exist (except for Burghy, a forerunner in Italy in the fast food sector)? We created an office and from that moment our way of working