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APR. MAG. 2020 X workers. After the crisis, cuisine will have to take even more roots in the territory to create value at local level and then spread it globally. The advice: to make choices that make sense also in the long term, all of us instinctively tend to look for a solution for the here and now but we must try to look beyond, to the future. Viviana Varese – Viva, Milan In the future the most important thing will be to change often, it will not be easy to resume work and normal life, everything will not go back to the way it was before and it will take months before the social, economic and relational situation settles down. The smaller places will suffer, but also the high end: foreign customers will not be there at the opening, companies will pull tighten their belts, there will be less money to spend. I will propose a shortened menu at lower prices and less staff. The advice: When the recovery takes place, it will be necessary to think as a newly-opened restaurant, to get back on the market and understand how to work; also, the staff will have to get used to change every day. It will be essential to be a team, the roles can no longer be rigid, everyone will have to get used to doing everything. A situation of change has to be faced, everyone will have to find their own way. Gian Piero Vivalda – Antica Corona Reale, Cervere (CN) We have been open for more than two centuries, we have survived two world wars and this could be the third. We are living in a condition that no one could have imagined. We restaurateurs are a big family between Cuneo and Turin, we give ourselves courage and strength, it is important not to feel alone. And it is important that the whole of Italy tries to maintain optimism. Ideas must not be lacking, to solve a big problem you need great resources, menus that take into account what has happened. I imagine dishes more colourful, more fragrant and as good as possible. Customers will look for quality and substance, they will want to rediscover clean and precise tastes that help them get through the dark months, with the best certified ingredients, a reserve and a resource that we must not lose and that is part of our tradition. The advice: believe in yourself and your staff, fortunately we chefs can create new dishes with the awareness that the best dish has yet to be born, let’s not stop at the usual things. AT PAGE 26 IN THE PANTRY To the blocks for the (Re) start Restaurants and agri-food activities are itching to get back to work, trying not to succumb to the economic crisis caused by the Coronavirus. Many requests have been made to the institutions to safeguard the sector and there are still many regulations to be improved. Let’s shed some light on a few things with Nicolino D’Alessandro, tax specialist by Maddalena Baldini Phase Two! It is the expression that resonates like an echo and bounces between TV, newspapers, social and radio. It’s the moment that everyone is waiting for (that we are all waiting for), the moment in which the recovery will start, even if in stages and with scrupulous rules to follow. A new beginning, the ignition of the engines of the economy which, after months of stopping, are finally getting ready to commence... Hopefully, it will be a new start. The food and wine business sector (with 26 organisations and more than 34,000 associates including chefs, restaurateurs, pizza makers, bakers, confectioners, chocolatiers, ice cream makers and room managers) has mobilised to renew the requests for support and help from the Government and Institutions, also asking for clear expressions and regulations to allow a reopening while fully respecting safety. A considerable and strong “voice”, with 8 essential points presented in mid-April, all aimed at ensuring not only the restart but also the “salvation” of many small-medium companies in the sector. We try to follow the individual steps, giving an overview of some of the essential elements for the reopening and some economic support presented by the Government already during mid-March. SUPPORT FROM ECOMMERCE “The liquidity measures have been fundamental, first of all with the proposal to give zero interest loans with a maximum of 25% of the turnover of 2019, repayable in 100 instalments, about 9 years,” explains tax specialist Nicolino D’Alessandro, “with the exclusion of companies that were already in difficulty before the Covid 19 emergency.” Aid that targets all activities that can show their productive and economic viability prior to the pandemic. “One aspect that must be stressed is the ability to reconvert on the basis of what are the new needs; the discussion is broad and is also valid for food activities: we need new ideas,” he points out, “we can no longer imagine an old production and marketing model.” What you spend today for the purchase of an e-commerce channel, for example, becomes a tax credit at 30%, useful to pay other expenses: this is a substantial alternative already present to collect, aimed at being widespread in the future.” SUPPLEMENTARY REDUNDANCY FUND AND LEASING Speaking of a pandemic, we need to focus attention on a common element: all nations are experiencing the same difficulties and the issue is valid for the whole of Europe! “In my opinion,” continues D’Alessandro, “Europe cannot ignore the importance of liquidity in the economic-financial sector, it would close the opportunities of a Union in which the part that plays food and wine, and in our case made in Italy, is decisive. The Cura Italia decree is giving the opportunity to place the layoff workers as an exception, even if you only have one employee: in short, the worker who does not cover the 8 hours of the contract but only 2, just to give an example, will have the 2 hours paid by the employer, the other 6, however, will be paid by the exemption layoff. This system can still be activated within 4 months from 17 March 2020 for a period of 9 weeks. MAGAZINE CREDIT@SONIA_MARIN PHDUTTO