Qualitaly_113

OCT. NOV. 2019 XVI series was created, a collection of manuals that I direct for Hoepli Editore. “The innovative series of converging tourism” is the subtitle chosen, which anticipates the contents of future publications. On the Facebook page ‘Digital Marketing Turismo’, on the other hand, you can find updated and daily news designed to continuously feed and ‘nurture’ the contents of our manuals and maintain a close relationship with our readers. But it doesn’t stop there ... 10 years ago I opened a blog – CnR Communication in Catering – which tells how to overcome fears and reluctance to tools and new media (digital, social media, food apps ...) Every Wednesday at 11 a.m., on my Facebook page Muse Comunicazione (digital design agency for hospitality brands) and, recently, on my YouTube channel, I publish #PensieriBalenghi, video lessons in instalments in which for each appointment we deal with a different theme... HOW MUCH IS TRAINING WORTH TODAY? Digital, social media marketing review economy and influencer marketing... can these be learned in a course? To answer this question, last October we inaugurated the DFMLab academy, the first academy dedicated to digital marketing for food and catering (two locations: Turin and Milan). The Digital Food Marketing Lab is the first Academy in Italy, dedicated to hospitality and Food&Wine, which offers a cycle of training days dedicated to the new opportunities of digital and social media applied to Food and Catering. The Academy, designed for receptionists by Muse Comunicazione, was created as a contemporary, fresh, visionary, customizable and modular training proposal based on the needs of the students. The format foresees that the best specialists of the sector support the students in the construction of a company vision, sharing new and performing strategies, presenting useful case studies and exercises to test the acquisition of tools and digital contents. In short, the secrets of contemporary communication are before your eyes. Just open them! AT PAGE 54 QI BOOKS by Maria Elena Dipace by Stefano Cavada MY SOUTH TYROLEAN CUISINE (La mia cucina altoatesina) www.athesiabuch.it € 19,90 His fans had been waiting for him for a long time and the author fulfils a huge dream with this first publication. Stefano Cavada is a young South Tyrolean who loves to use typical regional ingredients for traditional and modern dishes. In this book, full of recipes for everyone, you will find, in addition to a valuable guide to buying quality products for the pantry, also the story of Stefano in which he personally tells his passions, his travels and his experiences on TV. There are also valuable tips and tricks to make the best dishes and the indication of the necessary tools to make them. The book presents the recipes, photographed in a modern and attractive style, divided into six categories: breakfast, brunch, traditional, shared, leavened and sweet temptations. Yogurt plumcake, beer puffs, cheese and bacon, spelt spätzle with cream and ham, pumpkin focaccia or Linzer Bites: these are just some of his many recipes with “that something extra”. Stefano Cavada has also chosen to publish in this first book some new creations such as the biscuits he called “Sacherkekse”. by A.V. THE CAPONATINA OF ADELINA www.trentaeditore.it € 16,00 Sitting in the veranda of Marinella, looking at the sea and eating together in Montalbano, is a dream that many would like to realize. Especially when, between the pages of the great Andrea Camilleri, one reads of the Commissioner’s satisfaction while savouring one of the many dishes by Enzo or his faithful waitress. The complete collection of recipes loved by the most astute Sicilian Commissioner, starts right here, from the idea of putting together the Sicilian recipes (but not only) that appear in the incredible literary saga. The book is divided into 4 chapters with a total of 155 recipes. The first section is dedicated to Adelina’s recipes and to all those dishes that Montalbano finds when he opens the oven or the fridge. Followed by the dishes he tastes while sitting (always at the usual table) in the Trattoria of his friend Enzo; the third chapter includes all the delicacies that the Commissioner has tasted in other places, establishments or bars. Finally, a chapter reserved for “feminine” recipes, from those of his girlfriend Livia to those of her long- time friend Ingrid. by Nicoletta Polliotto DIGITAL FOOD MARKETING PRACTICAL GUIDE FOR ENTREPRENEURIAL RESTAURATEURS www.hoepli.it € 24.90 Dedicated to chefs, restaurateurs and F&B operators. The manual dedicated to Digital Food Marketing accompanies the reader, in a simple and practical way, in the construction of the digital marketing plan for the restaurant. Every part of the system of communication, promotion and sale of the offering is told through a simple How-to- do, seasoned with good practices, Interviews with specialists and testimonials of food brands and hospitality in the catering sector. Practical ideas to apply immediately in the kitchen and in the restaurant. To say Enough! to the secrets of search engines, social media marketing, table reservations and new directions of customer choice, increasingly more mobile and local. MAGAZINE