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MAGAZINE Februar y/March 2025 These are not just cosmetic awards, but confir- mation that when form meets content, the re- sult speaks for itself. We have worked to make our products more sustainable, providing clear information on the label regarding dosage, to help industry professionals reduce waste and optimise resources. And at the same time, we have chosen to present ourselves in a new way, actively participating in conferences, trade fairs, specialised events, invaluable opportunities where we have been able to present our idea of catering: a modern, conscious catering that talks about sustaina- bility but also about practicality, numbers and organisation. A catering industry that knows how to adapt to a world that is very different from what it was ten years ago. In this context, our magazine is also changing. We've already mentioned it in the editorial from the Director: Qualitaly is changing, following the direction we've set out as a Cooperative. On the one hand, with themed monographs offering real working resources; on the other hand, with more streamlined and faster editions in tabloid format, capable of describing the evolution of our sector and the activities of the Cooperative in a direct and accessible way. You may have noticed that we are also more active, more visible and closer to you on social media. This is no coincidence, but a conscious choice. Because today, true communication me- ans being where the conversations are happe- ning, knowing how to express yourself in new ways, using different and authentic languages. It means reading the present, anticipating the fu- ture, and choosing – each time – the right chan- nel to enter into dialogue with each audience. It's not just visibility: it's relationship, presence, and evolution. All this is possible because we are a united Group, with a common direction and a clear vision: we want to be a benchmark for our industry. We want to speak the same language as this fast-moving world, but without chasing it: we want to lead it. We are a constantly evolving melting pot of ideas. We already have new projects in the pipeline, new forms of coo- peration... but that's all I can reveal for now. All I can say is: stay tuned. Because together, we can always stay on the right track. By Roberto Zanobi ----------------------------------------------------------- AT PAGE 6 CICMEUP Qualitaly Pizza, a perfect ‘O’ A NEW CHALLENGE FOR THE QUALITALY TEAM: TO DISCOVER THE SECRET OF THE PERFECT CIRCLE. THE TECHNICAL HARMONY OF THE SHAPE BY EMILIO VATTIMO, MASTER PIZZA CHEF AND IMPECCABLE TECHNICIAN, A LINE OF 100% NATURAL FLOURS, AND SELECTED INGREDIENTS. THE MYSTERY IS REVEALED: A FLAWLESS CIRCLE IN BOTH SHAPE AND TASTE. GIOTTO-PROOF By Manola Scomparin On 24th and 25th February in Reggio Emilia we dedicated two days to pizza, the corner- stone of Italian cuisine. We put together the ingredients to make a Qualitaly branded pizza. The new line of Qualitaly flours is the result of a partnership with Mulino Denti. Tested by Cast Alimenti, in a blind test, together with other flours from well-known brands in the sector, they were selected from the rest to create a natural base, which stands out for its aromatic notes and excellent chewiness. To complete the range of type 00 flours, blends enriched with wheat germ and bran have been created, ideal for making contemporary gourmet pizzas, but also unforgettably tasty classic pizzas. Giotto is often cited as the first person in the history of art to have created a perfect circle. Considered one of the greatest painters of the Renaissance, Giotto is famous for his ability to draw impeccable circles. Among his most famous works, the concept of the ‘perfect circle’ stands out, which he was able to express with mastery, thus creating a sense of perfection and balance. A sense that we wanted to recreate in the pizzeria. To complete the base, we included every ingredient of a perfect pizza menu in the catalogue, creating harmony not only in terms of aesthetics, but also of aromas and flavours. THE PIZZA NUMBERS ARE MIND-BOGGLING! In Italy, about 2.7 billion pizzas are baked every year, requiring 200 million kilos of flour, 225 million kilos of mozzarella, 30 million kilos of olive oil and 260 million kilos of tomato sauce. The pizza sector in Italy generates a turnover of over 15 billion euros a year, with 121,000 pizzerias and an estimated 100,000 full-time employees and as many again at weekends. Worldwide, it is estimated that around 5 bil- lion pizzas are ordered annually. These figures highlight the importance of pizza not only as a cultural and culinary phenomenon, but also as an economic mainstay at both a national and international level. It is a rapidly growing sector, despite a shrinking market. But above all, as Dovilio Nardi, Presi- dent of NIP Food and guest of honour at our event, Tutti pazzi per la pizza, explains to us, the growth is due to quality pizzas made by trai- ned and experienced pizza chefs. Talking to us about his recent experience in China, but also about the constant need for training, Dovilio emphasises how great the desire for expertise in this sector is and how attention to quality ingredients is growing. As the sales manage- ment of Valcolatte confirms, if a pizza uses 100 grams of mozzarella (quality mozzarella, that is), the difference between a mozzarella made with milk and a low-quality product affects the pizza by no more than twenty cents. A satisfied customer is worth much more. The same goes for all the other ingredients. Pizza encapsulates the flavour and knowledge of Italian cuisine and fully represents it, even abroad. And we have brought together the best of the ingredients under a single brand, Quali- taly, to recreate unique and authentic flavours. Flavours that are transported in an eco-sustai- nable package that preserves their freshness, made for us by Liner Italia. At our conference we not only talked about good ingredients, our brand mantra, but also about innovation. We proposed new doughs made with spices, rigorously selected for us by Roma Fine II