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AT PAGE 1 Towards new horizions Panta Rei, meaning everything flows, everything changes. Sometimes this phrase carries with it a touch of nostalgia, as if the passing of time implies a loss. But today more than ever, in a world in constant motion, we want to interpret it in a different way: everything flows because everything changes, and change is often an opportunity to discover new horizons, to evolve, to improve. After years of publications, stories, in-depth analyses and journeys into the heart of Italian excellence, Qualitaly too has felt that it was time to transform. Not to close a chapter, but to open two new ones. The issue you are currently reading will be the last issue of the magazine as you know it. But Qualitaly is not standing still: it is changing. Two new souls will be born. The first will be composed of two product-based monographs in book format: real topic-based publications where we will tell everything there is to know about a single figure in the Italian agri-food industry. Technical insights, curiosities, inter- views and data, collected in a single work to read and keep. The second will be published in two editions in tabloid format, streamlined and modern, designed to offer an up-to-date compendium on the Horeca market and on our Cooperative's activities. They will be lively, dy- namic publications that will allow us to work even more closely with you. But before we start on this new journey, we want to send you off with a very special issue. Here you'll find a special chocolate feature, a sweet and indulgent tribute to the Easter period (p. 14). Easter will be the theme of our on the road adventure, as we discover traditional re- gional Easter recipes, true gems of tradition and identity (p. 46). We'll also talk about breakfasts (p. 32), an increasingly important part of the catering business, and we'll focus on one of the most vibrant sectors at the moment: pizzerias, a true symbol of our culinary culture (p. 18). And then, we'll explore a trend that is both in- novative and traditional: fermented foods, an ancient rediscovery that is once again at the forefront of technology, health and taste (page 40). Finally, our cover story is dedicated to one of the most important names in contemporary catering: Gianpaolo Raschi, who, with his Guido 1946 in Miramare, tells us a fascinating story made up of ingredients, flavours and sounds that blend together in a unique tale (page 40). We'd like to bid you farewell with an issue that aims to be a celebration, a toast to the future, a declaration of love for our profession. This isn't goodbye. It's just the beginning of a new adventure. See you soon! By Lorenzo Morelli ----------------------------------------------------------- AT PAGE 3 Stay tuned! We live in a time of great transformation. Coope- rativa Italiana Catering is reinventing itself. This change didn't happen overnight, but has been taking shape over the last few years through practical choices, a shared vision and the desire to keep up with the times, without ever losing our identity. We have revolutionised our way of working, updating equipment, strategies and language. The first big step was the renewal of the Qualitaly brand, our line of branded pro- ducts: a modern, clean, recognisable restyling that has opened up new opportunities and also brought us significant recognition, such as the ‘ADI Design’ award and inclusion in the ADI Index, and the ‘Packaging Innovation’ award. I MAGAZINE Traduzione a cura di Christopher Farley FEBRUARY/MARCH 2025