APR. MAG. 2013
I
magazine
april / may 2013
At page 1
A new stage to
grow up together
by Italo Nebiolo
President C.I.C.usdyo usd oyusd
Dear members and dear customers,
First of all I would like to say a huge
hello to everyone.
It’s been 13 years since we opened for
the first time our magazine Qualitaly.
Today we present the first number of a
completely renovated magazine.
We started at the beginning of the new
millennium, in 2000, with Albatros of
Sassari. It was the first experience and
it has been improving gradually, with
both some well-chosen numbers and
others less. Anyway, we were at the
very beginning of the experience, and
we needed to get used to it. Then we
grew up, we felt bigger and we turned
to Il Sole 24 Ore (a famous Italian
newspaper).
Today, during the era of great change
in our industry, we have decided to
respond to the crisis, that before then
damaging the consumption, it damages
the companies, with a sign of change.
We are all convinced that all of us,
who work in the food industry, need
to have knowledge tools for looking at
our profession with a broader approach
and to share experiences and points of
view about many issues we need to face
as entrepreneurs. We therefore felt the
need of a new challenge and we actually
found that thanks to the people of Fiera
Milano Media.
They were ready to accept the challenge
in the dynamic and proactive spirit.
They have developed an editorial
product that we consider optimal and
very interesting. The spirit that guided
us has always been giving our best in
our magazine as well as in all actions
undertaken by CIC.
We hope that also you can appreciate it.
For maiora, as always
greetings
At page 5
News
The oil Sabina PDO is
publicized by Roman
restaurants
During the course of denomination
productions’ valorization, an especially
significant importance is gotten by a
project from the cartel between the
Consortium Sabina PDO (the body
responsible for the protection and
promotion of extra-virgin olive oil
DOP Sabina, Fai Spa). Signed by Italian
farmers, selling the oil through OP
Sca Latium, the organization and olive
producers promoted by Coldiretti Rome
for the marketing of the oil, table olives
and their derivatives and Capecchi Spa,
partner marketing and distribution
initiative. Everything happens as part
of a promotional project funded by
the Lazio Region in cooperation with
Azienda Romana Mercati, the Special
Agency of the Chamber of Commerce
of Rome for the development and
promotion of agro-food system and
the management of the Commodity
Exchange, and, as mentioned above,
Coldiretti Lazio which participates with
his brand new FAI – signed Italian
Farmers.
The “Pact with restaurateurs,” of which
are already joining dozens of restaurants
in the capital, raises and promotes
the historical link between the oil of
Sabina and the Roman restaurants,
a combination that has always been
synonymous with taste, quality and
deep connection with territory.
Customers of restaurants that
participate, as well as enjoy excellent
dishes prepared with oil Sabina
DOP, they’ll find a bottle on their
table, accompanied by informative
material concerning the nutritional
characteristics, quality and history of
the product.
For those who wish to get to know
better Sabina DOP, via a special App
they can verify the origin of the oil,
entering the number that appears on the
label accompanying the pink box, on
the appropriate page of the site www.
sabinadop.it indicated on the web.
That can be found on the informative
brochure.
The sale of the oil and its placement
on the tables of restaurants in Rome
and province is completed through a
communications program directed and
managed directly by the Consortium
shared with the company Capecchi and
articulated by several phases. A plan
for advertising in local newspapers,
a free training course for assessors,
the availability of information for the
restaurants to be made available for
customers and, ultimately, an app
through which the customer can know
the restaurants that use the oil of Sabina
Dop
APCI strengthens the role of the
distributor
The Tour of Italy continues - In the race
between the excellent food, organized
by professional Italian chefs. It’s an
initiative, which started on March 18 in
Marche region, it will grow throughout
the year in a further nine stages in
different regions.
After the Marches, in mid-April it was
the turn of Stresa on the Maggiore Lake,
in collaboration with Food Speca It
will be followed by Friuli, Val d’Aosta,
Liguria and Trentino. On September
23 it will be the turn of Turin in
collaboration with Nov.al of Orbassano.
The Tour of Italy wants to be a
formative moment for restaurateurs
where the best food, drinks, technology
and equipment available on the
