QUALITALY 142

October/November 2024 I MAGAZINE AT PAGE 1 Year-end, a time for taking stock and new horizons We are approaching the end of 2024, a year that has seen the restaurant industry navigate through frequently rough seas, but with the tenacity and ingenuity that characterise this constantly evolving sector. Inflation, rising raw material costs and global economic uncertainty have put a strain on entrepreneurs and workers alike. However, as is often the case, these challenges have stimulated creativity and resourcefulness. 2024 was a year of ups and downs, but also of major openings for new trends, many of them inspired by international developments. In addition to plant-based menus and the search for sustainable ingredients, the issue of animal welfare has become central to chefs’ choices and consumers’ demands. The focus on ethical supply chains and on production that respects animals is now an essential element of conscious and up-to-date catering. It is a trend that goes beyond environmental sustainability, embracing a philosophy of respect that enhances the quality of ingredients and responds to a growing ethical sensitivity (report on page 16). Another interesting phenomenon is that of nomadic chefs, culinary professionals who choose to travel from one corner of the world to another, bringing with them a wealth of culinary experience and cultural contamination. Their dishes become a reflection of a world without borders, where traditional cuisine is interwoven with innovation, responding to consumers’ desire for both authenticity and wonder (see feature on page 12). We are now in the most magical and busy season of the year: the Christmas festivities. This period is not only an occasion to celebrate a custom, it is also a crucial time for the restaurant business. It is the time when tables are filled with tradition, with dishes that tell familiar and regional stories, but also with new experiments that wink at innovation. To celebrate Christmas, our cover story is dedicated to Antonio Di Lorenzo , a young chef from Abruzzo at the Braceria Pizzeria da Caruso restaurant in Chieti. With his energy and passion, Antonio talks about the restaurant’s philosophy, made up of respect for tradition and openness to the new, and shares his wishes for the upcoming Christmas (feature on page 20). In this edition we also take you on a journey through regional Italian Christmas dishes, to rediscover flavours that express identity and history (p. 42). We turn the spotlight on the panettone, the undisputed symbol of the festive season, exploring its many interpretations, from the classics to the most creative (p. 36). And, for an international touch, we travel to Austria, where the Christmas markets offer a unique atmosphere of spicy scents, twinkling lights and traditions that captivate visitors from all around the world (p. 46). Whether it is a traditional lunch, a gourmet dinner or a journey to discover new culinary cultures, Christmas is the perfect opportunity to showcase what the restaurant industry has to offer. Together, we look to the future with optimism and the knowledge that, even in the face of difficulties, this sector will continue to amaze and innovate. Happy holidays. By Lorenzo Morelli AT PAGE 3 Training, quality and innovation: the Group’s strength Being part of Cooperativa Italiana Catering (CIC) means choosing to be part of a network that looks to the future with OCT/NOV 2024 MAGAZINE Traduzione a cura di Christopher Farley