Qualitaly_115

FEB. MAR. 2020 I AT PAGE 1 Let’s not panic! While I am writing this editorial, we are in the middle of the health emergency linked to the spread - even in some regions of Italy - of the dreaded Coronavirus (article on page 14). My hope is that the frenzy will gradually fade away, not so much because it’s bad to see images of people attacking supermarkets for fear of running out of stock on social media, almost as if we were in the middle of a war, but because our sector, called the professional hospitality sector, is probably suffering a setback whose effects will be difficult to overcome. Thousands of jobs are at risk and it is feared that several outlets including bars, restaurants and pizzerias ... will not be able to withstand this important recession. There is no doubt that in the face of regional ordinances limiting the opening and closing hours of establishments (or, in some cases, the total closure) not much can be done. But we see empty premises all over Italy, even where there is no explicit emergency. It’s true, the fear is there and it’s understandable. However, changing our habits drastically, thinking that this is the best attitude to take at the moment, is probably not the most correct solution. Consequently, in relation to our work, we have to ask ourselves what can we do to alleviate the fear of our customers? Our opening article has been designed precisely in this sense: beyond the Chinese restaurant psychosis, what is good to explain to customers is that the infection cannot occur through food and, above all, that all the ingredients used in restaurants are carefully selected thanks to guaranteed and professional suppliers. And then, attention to cleanliness, never before has it been so fundamental to implement Haccp standards in a careful and scrupulous way. Finally, the bathrooms, let’s make them clean, equipped with soap and, if you can, also provided with a hand sanitizer. We are demonstrating that we are a united nation, capable of facing common ground, so - where possible - we must try to help the country not to go into recession. We as CIC are there, with our professionalism, our experience and our attention to the customer. Let me now change the subject. In the meantime, as you can see in the photo of the editorial, this time I am not alone but with a friend, Denis Franceschini, an internationally renowned chef, to whom a tribute evening was recently dedicated (report on page 7). And then, a bit of personal pride, in showing you a refreshed publication AT PAGE 2 I threw the luggage overboard. Straight ahead, full speed ahead A few years ago, Lorenzo Cherubini, the artist Jovanotti, wrote a song that he himself called the story of a journey: “La linea d’ombra” (The Shadow Line). The lyrics are a metaphor: they represent the omnipresent change in everyone’s life. Every time I listen to the lyrics, I see myself projected in front of a stretch of water: at first, I see my image reflected in it, then, in my place, a road appears that I feel I must travel. I start off, and soon I realize that it is MAGAZINE Traduzione a cura di Christopher Farley