Qualitaly_116

APR. MAG. 2020 VIII can return to an almost normal situation, although probably continuing to wear masks. I think the secret to us living with this virus is civic responsibility. It will be this that saves us. ______________________________ BOX INNOVATIVE SANITISATION METHODS, BUT ONLY FOR EXPERTS Especially upon reopening, the usual sanitation techniques may not be sufficient. It could be useful to plan, relying on expert companies, treatments that allow to sanitise all the surfaces of the room, including the walls and ceiling, thus ensuring the staff return to the environment as healthy as possible. One of the possible techniques is sterilisation using ultraviolet (UV) light at UV-C wavelength. Under these conditions, ultraviolet light changes the DNA or RNA of viruses and bacteria, and could also be effective on Coronavirus. The treatment can be used to sanitise water, air and surfaces. Another treatment is the one that uses ozone, a derived natural gas that spreads in the air of the environments to be treated, and thanks to its strong oxidising power, disinfects the surfaces with which it comes into contact, including textiles. The two treatments leave no residue in the environment, but must be carried out in empty rooms and by specialised personnel. To encourage this type of operation, the “Cura Italia” decree provides for a bonus in the form of a tax credit equal to half of the expenditure invested in sanitisation procedures, for a maximum of 20 thousand euros during the year. ______________________________ AT PAGE 22 COVER STORY 10 chefs for 10 possible scenarios We all agree that the reopening will be gradual, that health regulations must be respected and that it will be the most critical phase. But what will happen then? Hypotheses, conjectures, feelings about post Covid-19 catering [interviews were conducted between 08 to 1h April 2020] by Anna Muzio Delivery, team building, customer contacts, e-commerce. But also a menu that conveys sustainability, creativity, health and reassurance. We have heard ten great chefs telling us about the reflections born during this long lockdown period. Almost everyone was at home, someone in the restaurant cooking, watering the plants, checking that everything was okay. In what is normally the first home, where they spend most of their time. For everyone, the stop is a moment of reflection on past choices and future plans. The discussions with staff and colleagues, even strangers, is daily. Because everyone, indiscriminately, thinks about starting over and looks at the future straight in the eye: this, in addition to a job, is their life passion and you cannot even think, despite the difficulties, to quit. In their vision of “afterwards”, many people express their idea of catering, of course. But they also try to understand how these months, completely out of the ordinary, can affect the client’s psychology. And the economy, another great stone guest at the restaurant of the future. Antonio Biafora - Hyle, San Giovanni in Fiore (CS) In the short to medium term, we live by events, accommodation capacity will decrease, ingredient prices have already increased. We are activating the e-commerce of our products - jams, biscuits, donuts and wines from our cellar - in order to move the menu and give a service to our customers, with the advice of our sommelier. The future? In Calabria we have always lived in a state of crisis, our sustainability was born out of necessity, my grandparents used to get the ingredients from the garden and their animals. As for the menu, I think I’ll lower the cost of the single dish, I’ll brew less, make less jellies and instead make more immediate recipes, of impact. People will want to travel again but initially the clientele will be local, then we will need a revival for this Calabrian land which was always a bit abandoned but ideal for ‘slow’ tourism. The advice: a true ethical approach, not a facade, will be important in the future because it is good, healthy and cheap. It will be essential to have a clear head. And focus on territorial identity. Cristina Bowerman – Glass Hostaria, Rome The return will be gradual, there will be health impositions. The psychological factor will be decisive: how will the client react to seeing a waiter wearing a mask and latex gloves? Until there is no vaccine, the virus will remain a sword of Damocles above our heads. In the long term it is impossible that this period will not have an impact on our lives on a behavioural and emotional level. As for the type of catering, I do not see a flourishing of traditional dishes, there will be less money, we will go out less and we will return to the concept of the restaurant that was there 30 years ago, as a luxury that we indulge occasionally. No one will want to eat what they are used to cooking at home during these months, but instead look for a different, more refined cuisine that can’t be reproduced at home. By resorting to delivery for survival. As for the requests to the Government, the main problem is the cost of labour, it is not sustainable, the national contract and the taxation system must be changed. The advice: I don’t see it as all bad, but very difficult. It will be necessary to adapt to whatever happens. Giuseppe Iannotti - Krésios, Telese Terme (BN) I’m digitising ten years of projects at Krésios with the aim of divulging recipes to the community of professionals, my Instagram profile is a place for research and debate open to those interested in understanding what’s behind the restaurant industry, but also a professional platform to talk about techniques and suggestions with direct contact with colleagues from around the world. I activated what I call psychological dining bonds because I felt the lack of contact with customers with whom MAGAZINE ANDREA FEDERICI PHOTO