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December/Januar y 2023 VI MAGAZINE is little point in considering past closures and restrictions, since the figures include not only sales at the counter or in the taproom, but also those purchased through the online shop. The clientele should also be carefully analysed, which embraces a good diversity between men and women, between an adult target group and a younger one. What they have in common is the desire to experience and the enjoyment of discovering ‘products’ with a story and... the relationship between glass and plate is perfect! FOCUSING ON TYPICALITY Another successful example is in the heart of Palermo and the name Enotequa, led by Salvatore Genovese, appears on the sign. “I aim at the food and wine riches of the area. This is what the customer asks for, not only the tourist but also the local. Needless to say, the quality of the ingredients and the variety. In fact, a minimum offer must present the customer with at least a choice of 5 labels of red and 5 labels of white wine, in this case always with reference to the territory’. The same concepts also apply to the food proposals for which, in addition to the classic platters of cold meats and cheeses, one can offer slightly more refined products that blend well with the ambience, such as finger food and tartare. “It has to be specific that the customer is no longer just looking for a place to eat and drink well, but wants a place where he feels comfortable and experiences! Everyone who enters Enotequa is pampered and looked after every step of the way, we give our best in terms of friendliness while trying to be informal and professional at the same time. The customer must feel that he is in the right place, in the place that can satisfy his food and wine needs but also his personal needs. This is the secret of success’. ________________________________ BOX Goja Ristoro (TO) From a historic osteria in the shadow of the Mole Antonelliana, Goja Ristoro was born. Here there are more than 120 labels from all over Italy, wines to accompany dishes made with traditional products that have been revisited a little, such as the Sformato di Castelmagno with chestnut honey, the Battuta di carne cruda (raw meat stew) or the Vitello tonnato alla Goja (veal in tuna sauce). Via Santa Giulia, 42/D - 10124 Torino. Adriatic Sea (VE) In the Venetian lagoon, Adriatico Mar is inspired by the tradition of the malvasie, the places where wines used to be served. Located in a calle (narrow street), the restaurant welcomes you with a selection of wines and culinary proposals such as baccalà mantecato (creamed dried cod) or with polenta, gourmet sandwiches and Adriatic fish dishes. Calle Crosera Dorsoduro 3771 Ponte Vinanti - 30123 Venezia. E/N of Casa Emergency (MI) For those wishing to try natural wines, the mandatory stop is at the Enoteca Naturale di Casa Emergency, Parco delle Basiliche, a stone’s throw from the Navigli in Milan. A fine selection of labels from wineries that follow a philosophy that is, precisely, natural, so as to give customers a new approach and new tastes. The cuisine is tasty, seasonal and... sustainable. Via Santa Croce, 19 - 20122 Milan Piazza del Vino (FI) Pappardelle, Pici, cured meats, the typical crostini, and a selection of Italian and international wines. The side dish is the unfailing Tuscan friendliness. All available at Piazza del Vino in Florence, with a rustic and cosy ambience that combines the region’s flavours with originality. Via Della Torretta 18r - 50137 Florence Ferrara Wine Shop (RM) In the heart of Trastevere, sisters Mary and Lina run Enoteca Ferrara. One of them is dedicated to food, the other to wine... An amazing combination. The place recalls the spontaneity of yesteryear with tables without tablecloths and water glasses each different from the other. For those who wish, there is also a restaurant. Laziale cuisine such as Cacio e Pepe and Trippa. Piazza Trilussa, 41 - 00153 Rome __________________________________ AT PAGE 20 CHEF’S FACES Cooking for hotels: a real stimulus FROM BREAKFASTS TO BANQUETS TO FINE DINING, YOUNG CHEF ANDREA FUGNANESI LIKES TO MEASURE HIMSELF AGAINST THE CHALLENGES OFFERED BY THIS TYPE OF CATERING by Elena Consonni Chef Andrea Fugnanesi is not yet 30 years old (born in 1995), but he has already been called upon to take on a major challenge: that of guiding the kitchen of the Hotel Concordia in Livigno through a process of renewal. Of Umbrian origins and with experience in various environments, he now measures himself with the typical ingredients of mountain cuisine. We asked him to tell us about his journey. FROM UMBRIA TO LIVIGNO. WHAT PATHS HAVE BROUGHT YOU HERE?