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JUN. JUL. 2021 VIII euros”. All this has triggered an incredible demand for outdoor chairs and tables, with a slowdown in production processes that are unable to respond satisfactorily to demand. “We have found ourselves in a mechanism in which the restaurant industry has started this parallel race to purchase outdoor furniture,” concludes Corsano, “obviously giving rise to further problems such as the increase in sales prices”. EFFECTIVE SUPPORT FOR RESTART Vittorio Borgia, owner of Biosserí, the organic concept restaurant present in Milan and Palermo, focuses on the dehors, highlighting its positive and indispensable aspect for the restart but, on the other hand, it has shown some criticalities such as the weather. This unpredictable variant, unfortunately, has constrained the influx of customers and has conditioned economic revenues. “Regardless of the rain - May 2021 was probably one of the most anomalous ever -, the opening of the dehor allowed us to get the staff back from the redundancy fund and reactivate our restaurant. However, this was because Biosserí already had a space set up and well organised”. Borgia confirms that the individual city administrations have provided valid support, even if, in some cases, the spaces improperly occupied have been excessive and, according to the owner of Biosserí, next year many will be destined to disappear, precisely because of regulation and legislation. “The year 2022 will bring us back to a ‘logistical’ normality, hopefully with more sensitivity towards certain peculiarities in terms of laws, which are perhaps too rigid”. It was confirmed that the possible enlargement of the existing space did not incur any costs, the owner of Biosserí points out another aspect: “The municipality of Milan was efficient on the question of concessions. Of course, the costs for the set-up are borne by the manager but, in order to avoid further costs, many of them organised themselves by studying solutions with which they could use tables and chairs usually used inside the premises, just to give an example...”. FACING THE PAVEMENT “After the period of closure and relative reopening, we went through the various bureaucratic steps of authorisation from the Milan City Council in order to be able to set up some tables outside. The concession for the space was already granted, but we still had to call in a surveyor to draw up a plan to send to the relevant office, obviously covering the surveyor’s work costs around 300 euros”. Tina Mancino, owner of the Caffetteria e Pasticceria Mancino in Viale Monza, which has been in business for about 20 years and is a landmark and meeting place in the area, tells us. “Until December 2021 there will be no charge for public land but, probably, from next year things will change and you will have to submit appropriate documentation again with costs that will vary depending on the space used, respecting the pavement (you must leave at least 1.5 metres for the passageway) and with the obligation in our case - already implemented - to have a removable outdoor area, in fact every evening we remove everything and then set up again the next morning. We’ll see if there is a possibility in 2022, also for the Caffetteria Pasticceria Mancini, to have a fixed concession”. “The positive experience of the outdoor dehors, dictated by the emergency, offers a new positive perspective to the organisation of our spaces, certainly to be cultivated not only for health safety, but also because they add decorum and new elements of liveability to the cities”. Lino Enrico Stoppani, President of Fipe AT PAGE 22 COVER STORY If you want call them.... emotions In the age of accelerated cuisine, the pandemic has led us to discover experiential catering. To better understand this concept, we brought in a ‘magician of flavours’, Pietro Zito. by Maria Elena Dipace The long lockdown has made us realise that bars and restaurants are considered by consumers as magical places to experience emotions. In Montegrosso, a small village near Andria (Puglia), there is a restaurant that seems to have come straight out of a fairy tale. Immersed in a rather evocative area, that of the Bari Murgia, Antichi Sapori is waiting for you there, silent and fascinating, ready to help you discover that food, if made with ethics and passion, can convey emotions. We met Pietro Zito, the chef patron, who has been officially MAGAZINE