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April/May 202 2 III MAGAZINE Fabio Buratti, born in 1987, is the second generation of the Buratti GmbH company. He maintains a natural aplomb even when talking and listening. He adapts elegantly to an unusual Bolognese evening. He strolls casually through the alleys of this Emilian city and almost blends in among the students in Piazza Santo Stefano, if only because of his height. A welcoming smile and witty eyes at the same time at the same time reveal the heart and insight that guide him in life, including his work. “Respect for people and fairness are my leadership role models. I recognise the importance my employees have for the company. I try to be present and pay attention to the staff”. The Buratti company was founded by his father Danilo and assisted by his wife Anneliese. “My father was a visionary,” Fabio admits, “he had the imprudent foresight to leave a stable job to approach the wine business”. A former marketing manager at ENI Austria, Danilo left the company and started importing wine and spirits from Italy to Austria in 1997. Of course, Danilo was not unusual in making important choices, in fact he left Italy at a very young age and moved to Austria, without even knowing the language. This is what entrepreneurs do: they choose, and his is undoubtedly a successful entrepreneurial model. Danilo used to travel frequently between Austria and Italy. In addition to wines, he had also started to service his customers with certain food products. That is why he went to Tutto Food in Milan for the first time in 2009. Fabio, with whom Danilo used to joke, challenged his father: ‘You have to come back with something really new this time, otherwise I won’t let you leave!’ And Danilo returned with the contact from Cooperativa Italiana Catering. From this meeting, Buratti includes food among its range of articles, but still deals exclusively in dry goods. The Burattis are dream creators. Fabio is determined to work alongside his father, understanding that the company will have a future. “I wanted at least 20 collaborators because my father was alone and his commitment was full time.” After taking over as managing director in 2017, Fabio became the sole owner of Buratti a year ago and the company already has twenty-nine employees. “I have tried to create new harmonisation, to communicate and share responsibility. I listen to employees and salespeople and support new ideas that emerge from discussions with them.” Fabio was able to win his father’s trust by trying to make him understand that the company was in good hands. So Danilo let him make several important decisions, such as expanding the range of food products to fresh and frozen. And when he realised that Fabio was ‘in the right place’, he handed over the reins of the company to him. A WIDE RANGE OF ACTIVITIES Buratti’s customers constitute a niche in the Austrian market; that of Mediterranean cuisine. Today they can choose from a range of two thousand products. The company delivers within a radius of 200 to 250 kilometres and has a strong presence in eastern Austria, where it goes as far as Graz, but deliveries with its own vehicles reach as far as Bratislava and Budapest. “Service and range continuity are our flagship”. Fabio continues to dream. “In ten years I would like to double the storage. Continue to structure the company and present myself to customers with new products. I believe that in the market, it’s not the biggest who wins, but the one who is quickest to anticipate new market trends. Our focus will remain on specialised catering”. For Buratti, too, the Covid period was not easy, but “we saved ourselves thanks to our pizzeria products. We have an excellent fior di latte mozzarella that we import from Naples twice a week, and we were able to introduce pinsa to the Austrian market, and now it’s booming”. But despite the employees, Fabio also has very busy days. The role of entrepreneur requires time and commitment. And so, while Fabio awaits the third generation, he dreams of ‘two weeks’ holiday’. His daughter Estella Aurora is already enterprising. She is two and a half years old, and while working on her toy PC, she claims that she is ‘going to work in the company’; this is also a dream that Fabio cultivates. But, apparently, little Estella Aurora is already looking ahead! AT PAGE 18-21 FOCUS ON Outdoor dining, the must-have of the season (and beyond?) CUSTOMERS LOOKING FOR OPEN AIR AND URBAN GREENERY WANT IT. THE LAWS HAVE CHANGED AND ALMOST EVERYWHERE PEOPLE GO BACK TO PAYING, BUT THE REAL ISSUE CON- CERNS EMERGENCY OCCUPATIONS. by Anna Muzio Over the last two summers, terraces have not only saved restaurants but also transformed (for the better) the public spaces of our cities. Customers are now seeking greenery and the open air, not only for health reasons but also for psychological ones. On 31 March 2022, the