Qualitaly_115

FEB. MAR. 2020 III United States of America, Mexico and China. From the comparison with its major European competitors, a positive picture emerges, with Italy at the top in seven of the indicators considered: excellent production, wine companies, olive oil companies, catering companies, taste museums, breweries and Unesco Creative Cities linked to food and wine. Restaurants, better kids friendly or children free? Doxa research-TheFork Kids friendly restaurants or children free restaurants? While the debate on this topic continues, TheFork, one of the leading restaurant reservation apps in the world, has collaborated with BVA Doxa, an international market research company, for a study on children in restaurants. Families prove to be a key target for the restaurant industry. 47% of those interviewed with children under the age of 12 indicate that they go to a restaurant at least once a week, only slightly less than those without children at home (49%). This group of customers prefer traditional restaurants and pizzerias. And that’s not all: the study shows that offering environments suitable for the needs of younger guests is considered by all to be an added value. For 2 Italians out of 3 it is the information that would help in the choice of the restaurant and - above all - almost 90% of the interviewees would book a restaurant with this service if combined with good food reviews. People with children under 12 years of age (72%) and residents in the South and the islands (91%) appreciate the service more. A ‘wager’ in Italy. Greetings to chef Denis Franceschini Do you remember Denis Franceschini? He was the protagonist of one of our covers in 2017 when we told the story of a boy who, when he was just seventeen years old, moved to the Big Apple and slowly built a career that today sees him at the helm of one of the most important restaurants in New York, the Bar Italia on Madison Avenue. Recently, he returned to Italy, to his Borgo Valsugana, where the Lions organized a charity event that saw ‘our’ chef as the protagonist, telling all the guests – along with wonderful photos and videos (including his interview in our magazine Qualitaly) - his story and how he made a dream a wonderful reality to share with his fellow citizens and friends. A story that was anticipated by his participation in the broadcast of Mattino Insieme on Trentino TV, where he retraced the milestones that led him to a success that makes him very proud, while remaining a man of great humility. AT PAGE 8 Qi Members Meat specialists at the service of Horeca New Schino, which for almost fifty years has been a point of reference in supplying bars, restaurants and hotels on the shores of Lake Maggiore and in the province of Novara, is now among Cic’s members. By Manuela Falchero Add a seat at the table, there’s another partner that will join us. Paraphrasing the title of a famous song by Johnny Dorelli, Cic welcomes a new member, who brings to the Cooperative a solid and specific expertise in the world of meat. This is Nuova Schino, a company operating in the Ossola Valley that for almost five decades now has been its pride and joy in the research, production and selection of products. A peculiar figure, in short, thanks to which it is able to satisfy even the most demanding customers, as told by the owner Enrico Schivalocchi, who took the baton from his father and founder of the company, Lino Schivalocchi. What are your strong points? The main string to our bow is without doubt meat, and more precisely Piedmontese meat, which we have bought throughout the years, from farmhouses and selected breeding farms, in order to always guarantee excellent genetics, high quality and continuity of supply. The fact of buying at the origin is an element that is anything but obvious, a real distinguishing factor of our company. As distinctive are the care of the maturing process and the attention to the sectioning, which leads up to the customization of the cuts according to specific customer requirements. In short, we are committed to the entire process, so much so that we have obtained the certification of Coalvi, the Consortium for the protection of the Piedmontese breed, which imposes strict regulations capable of controlling the animal from birth to the table. Coalvi, a seal which we believe to be of great importance because it guarantees the complete traceability of the purchased product, according to the wording “Piedmontese breed: born, bred, slaughtered and sectioned in Italy”. Piedmontese meat is accompanied by imported meat... Exactly. We also import and cut high quality products from different areas of Italy and Europe: In France, we source the blonde veal d’aquitaine (Garonne); from Poland, the heifer (Holstein Friesian), ready for long maturing; from Ireland, the castrated and heifer of the Angus and Hereford breeds; from Spain, the Aragonese heifer and the Iberian pig; from the Netherlands, as well as from domestic farms, the dairy calf; from Mantua, the domestic pig. Finally, we market imported supplies from Argentina, Paraguay, Uruguay, Australia, USA and Canada. How is your range rounded off? We offer our customers an all-round range, from cured meats (traditional