Qualitaly_113

OCT. NOV. 2019 II Why did I want to talk about this passion of mine? Because it’s a way to challenge all CIC members. Let’s try to ask ourselves this question: how far do we want to go in order to reach our goal as a Cooperative? When we started to build what later became our flagship – branded products – we were all cohesive to identify what could be the right range to make in order to be competitive. Today, perhaps, we should push down once again on the accelerator to leave our competitors definitively behind. Catering continues to evolve. Consumer tastes are changing. There is an almost maniacal attention to health, to physical fitness, because the today’s customer has understood that it is not only how much you eat that affects your physical appearance, but also the type of ingredients that the chef uses to create the menu. And we have to think about this. It is important to listen to the needs of the establishments we serve. We have to ask them how to implement our product range. In short, the challenge is not simple – a bit like a triathlon – but what is certain is that we have all the credentials to win it! By Silvestro Panconi AT PAGE 10 News Summer budget 2019: online restaurant bookings on the rise Summer is over and TheFork , website and app for Android and iOS that allows you to book in over 65’000 restaurants worldwide, of which 18’500 in Italy, has calculated the trend of online restaurant reservations in July and August. Reservations on the online platform increased by 72% during the summer months; the regions that have most enjoyed this increase were Sardinia, where reservations have almost tripled, followed by Sicily and Puglia , where reservations have more than doubled. The most popular cuisines were Mediterranean, fish and traditional, followed by some regional cuisine. In line with the national average (8.6) the vote of the most booked resorts, with some excellences that get even more positive ratings. Among all, Porto Tricase in Puglia stands out with an average score of 9, just below (8.9) also Tremezzina and Tremezzo, Anacapri, Castelsardo and Manfredonia. Fipe: Italian sounding, historical premises under attack abroad “The phenomenon” of Italian sounding is spreading all over the world and is no longer confined to food products. In fact, cases of plagiarism are multiplying against local and historical Italian businesses and in particular Florentines, with foreign entrepreneurs who open in their country’s bars, restaurants and pastry shops that are the same in every way, including logos, to those in our main cities. The time has come for the government to make its voice heard and put a stop to what is a real theft of intellectual property, as well as of Italian excellence. Let us not forget that catering is a sector worth 85 billion euros. We cannot allow Italian brands to be misused abroad.” This from Aldo Cursano , vice-president of Fipe and president of the Italian Federation of Public Businesses in Tuscany. “In recent weeks – continues Cursano – we have discovered that in Korea there is a place called ‘Giorgio pastry shop’ , the same in everything, except for the quality of products, to a historic Florentine business. The same thing happened with the restaurant ‘ Il Santo bevitore’ , whose brand was copied from Tokyo to New York five times. A full-scale attack on the world of catering, which must be nipped in the bud. Italian espresso, here is the new brand to recognize it On the eve of World Coffee Day , which on 1 October celebrates sustainability, the Italian Espresso Institute (IEI) – which includes roasters, manufacturers of coffee machines and coffee grinders and other companies in the supply chain to protect and promote the culture of Italian espresso and cappuccino quality – publish the numbers of the sector, which in Italy sees more than 800 roasters with about 7 thousand employees and a turnover from 2017 sales of 3.9 billion euros, of which 1.35 from export, whose value has more than doubled in the last decade. And to recognize espresso as authentic and Italian, the Institute presented a new brand. “The new identity tells the story of the Italian spirit closely linked to coffee”, explains Roger MAGAZINE