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AUG. SEP. 2020 VIII continues, “because it gave us ample space for take-aways, a market that we, in the past, had never had too much of. But the Covid emergency and, above all, the uncertain future, has ‘forced’ us to evaluate new market strategies and study new doughs to maintain the quality standards of our product”. Eating hot pizza, immediately freshly baked, in the pizzeria tastes different from what you eat at home, after a few kilometers, before reaching the table of the customer who ordered it. Its taste changes totally, because the mozzarella changes taste, the chewability of the dough, because of the humidity that the pizza absorbs in the carton during the journey. This is why Italian pizza makers, from north to south, aware of the problems related to the transport of the product, to protect its goodness, never give up and continue to experiment with new formulas of dough and preservation. There are also those who have gone further, daring to bake the tastiest circle in the world. One of these is the talented master pizza chef, Gabriele Dani, owner of Disapore di Cecina, who started up KitchenGo last July. A sort of innovative delivery that covers the area of the Livorno coast with a technological fleet of electric scooters, equipped with built-in ovens that maintain the temperature of 85° with the expulsion of humidity to make the fragrant, aromatic and fresh pizza just like the one you eat on the table of a pizzeria. “It’s a project that we had in our heads for a couple of years already,” says master Dani, “then the long lockdown suspension gave us the time necessary to develop it. The intent was to make a different, quality format: to bring the pizza to our customers’ homes, just like the one we usually eat in our restaurant”. Since last July, Disapore’s products have been transported to 7 different municipalities, near Cecina, by totally green electric vehicles, monitored by KitchenGo, which controls movements thanks to a private platform that works with the same method as the international platforms. The Disapore menu is reduced compared to classic pizzerias because Dani wanted to focus everything on leavened products. “What we offer our customers are tastings, restaurant style,” says the master of Cecina, “six courses of different leavened products, classic pizzas that we fill with excellent products that come directly from the original places of production, such as, for example, the nduja from Calabria, anchovies from Cetara and so on”. Each pizzeria, therefore, is equipping itself in a different way to carry out take-away and home delivery of its product, using cutting-edge technology. The pizza chef from Salento, for example, to guarantee a good pizza to his customers who want to eat it at home, has concentrated on moisturizing and leavening the dough to preserve as much as possible the taste of the pizza and the crunchiness and chewability of the dough. “We do not use mopeds but boxed vehicles,” says Godi, “in which polystyrene boxes are placed where the pizza is stored during transport. Now we are thinking about a frozen product with the blast chiller that becomes a dough to finish at home, providing the customer with the products for the filling, finally attaching a technical sheet to facilitate the various steps that end with the baking of the pizza in the oven at home”. At the other end of Italy, in Milan, on the other hand, 85.pizza, a highly optimized traditional recipe production laboratory, has focused everything on food delivery and has chosen Hotbox, the best device in the world to make home delivery that allows it to guarantee that delivery is made at 85° at controlled humidity to destination. To make the service more efficient, the Milanese pizzeria has selected the best equipment and software available on the market for catering to deliver pizza to any place in the city and surrounding areas. In short, the world is totally different from what it was a few months ago. People are still afraid to go to restaurants, pizzerias and bars. In order for everything to go back to the way it was before, you have to wait for a vaccine or an ad hoc drug therapy. However, despite this, for 6 out of 10 Italians, eating out is essential. On the other hand, 40%, although quite worried about the next recession, do not intend to give up the pleasure of eating out and 21% believe that their economic situation will not change after the healthcare emergency and that they will continue with the habits away from home as always. Finally, 39% of Italians say that they are very worried about the personal economic situation post-coronavirus and willing/ constrained to limit consumption away from home. The PIZZA, however, everywhere and always is - and will remain - the Italian Queen! AT PAGE 26 COVER STORY The kitchen always unites An entrepreneurial history that in these times must act as a stimulus to the whole sector, which has been hard hit by the Coronavirus emergency. From Parma, we present the Borgo20 restaurant where everyone, from the owner to the staff, has worked hard to transform a difficult period into a new source of business. by Maria Elena Dipace Lockdown I never feared you! This could be the motto of Carlo Belloni, an entrepreneur from Parma in the catering sector who, during last spring’s forced imprisonment, decided to revolutionize his business by focusing on webinair dedicated to white art and a truly innovative delivery service. From his side, the advantage of managing the kitchen on one hand, on the other the profit and loss account. “Today in the restaurant industry, as in many other sectors, there are no longer the margins that there once were, so it is necessary to work in the kitchen while maintaining quality and creativity but with the awareness of continuously updated accounts. MAGAZINE