JUN. JUL. 2013
I
magazine
june / july 2013
At pAge 1
From the pantry
to the table among
authenticity and
sophistication
by Francesca Pulitanò
Here is the second number of our
renewed magazine.
As you may have noticed, the
change was evident from the plant
monothematic we switched to a
broader point of view, including all
aspects of the cuisine, in an ideal
path of food from the pantry to the
table.We see, then, in short, the key
issues on which we have discussed.
First of all, we’ll talk about stuffed
pasta, typical of our cuisine, here it
will be revisited in terms of variety,
both from the point of view of the
restaurant, for which there are also
deep frozen preparations today that
can easily compete with the classics
of our tradition.
The journey continues in the pantry
with the regional cuisine and with
some valuable information on
the processing of raw fish, food
particularly sensitive to the high risk
of harmful contaminants.
Regarding the real cuisine I’d like
to point out the pages dedicated to
pizza, holiday symbol, festive events,
but also of Italian imagination and
creativity, a true cultural heritage of
our country.
And again, personally I happened
to stumble more than once in
the rigidity of the equipment
management of the orders: just ask
a small variation on the plate and
that’s going to haywire the system
and the waiter. Now these incidents
can certainly be solved by adapting
to the iPad the needs of restaurants.
Among the new generation of tablets
abound for those specially created for
restaurateurs, to organize the orders
more efficiently and to present a
menu in step with the times.
In this context, I believe that the
challenge is really fascinating. I often
happened to notice that the use
of innovative tools apparently was
associated poor quality of courses, as
if the advancement in technological
know-how had undermined the
authenticity of the ingredients. It’s
actually that one, in a world that
runs at speeds sometimes excessive,
the real’ innovation, because just by
focusing on the care in the selection
and preparation of foods you can find
the right balance between past and
future.
For our part, including foods closer to
a tradition of authenticity, we chose
to talk about cheese and wine.
The first ones are by now been
promoted to the stars of the table:
the diversity of color, texture, caloric
intake between the one and the other
make them suitable to meet the needs
of any kind of tastes.
This has led to specialized premises
that are the subject of wine in all its
facets. And when it comes to tasting
one we can’t think of wine, which
will be discussed with particular
emphasis on the richness of Italian
viticulture.Finally, since the substance
is appreciated even more if enclosed
in attractive shape, here are our
choices to make elegant table with
high-class bottles.
I believe that the quality of themes
is sufficient, by itself, to appreciate
the new look of Qualitaly Magazine:
anyway I have no doubt that reading
this magazine will amaze you,
providing you with valuable ideas
to aspire to greater and greater
satisfaction.
At pAge 3
The sense of
partnership in times
of crisis
by Italo Nebiolo, president of CIC
In the situation of economic
uncertainty we are facing now,
for those who work in the food
business, two aspects emerge as
true emergencies that require us to
strengthen ties with our customers.
The first one concerns the crisis
consumption, which has now also
affected food products, putting into
question the very inspiring models of
catering.
