OTT. NOV. 2013
I
4(.(A05,
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AT PAGE 1
'SSOMRK 7GLSSP
by Francesca Pulitanò
This number of Qualitaly makes me
very proud, for the variety of topics
first, and also for the importance of
its contents. It won’t be possible to
describe them all in these few lines,
but from this moment on, I wish you
a careful and thoughtful reading. I
like to emphasize that in our “hit and
run” world (it’s appropriate to say it!)
some values are too often overlooked
that, personally, I consider essential,
whatever the professional history of
each of us. I am talking about the
aspect of training, practicing but
also the theoretical one, which must
necessarily precede the beginning
of any activity: I’m therefore firmly
convinced that a mere inclination,
or the ability to be able to perform
perfectly recipes, do not make a
person a chef. Anyway, more is
needed: to be a good chef you need
creative ability, knowledge of the
nutritional and caloric foods that are
cooked, and taste for experimentation
but also iron discipline. That’s why
we dedicate a space to specific
training for the restaurant, which
seemed like an absolutely winning.
I believe that the background of
knowledge of a chef is an essential
luggage that already makes it unique
compared to all the others, but at
the same time I do not believe - in
any context – on the possibility of
a completely successful DIY. There
always comes a day when you need
to deal with the expertise and the
experience of those who know more
than us, to treasure it on one side
and enrich them with other, very
personal, on the other. We could even
say that all the topics we deal with in
the number you have in your hands
are tied by a particular red thread,
that of competence in a broad sense.
The competent cook is the one that
knows how to capture the mood of
the customer, who knows proposals
in line with expectations and
demonstrate a particular sensitivity
to meet the demand of the consumer.
A completely vegetarian menu, the
appropriate choice of meat or fish, bet
the kitchen light ... any action is a test
case, because the general economic
situation makes the restaurant,
now more than at other times, ask
a relationship between price and
excellent quality. In this regard, let
me say a few words on a particular
sector of customers… little children.
Children are demanding consumers,
but in simplicity. The mothers are
taught that if a child orders a dish at
the restaurant is because he feels the
desire, very often the winning tactic
is to satisfy him, in the knowledge
that he will eat that’s required. But it
is precisely in this delicate mediation
between maternal anxieties and
infantile desire for independence that
the caterer you play the higher post,
because the satisfaction of the small
customer can become a conditioning
factor in the restaurant’s choice for
the family the next time. So, please
read our handbook for the health of
our and future generations! There
will also be advices on the choice of
wines and, among other interesting
topics, I point out again the one of
the rice, food whose expressions are
many variations of so many different
cultures. Well, my job ends here, with
best wishes for a fruitful reading.
AT PAGE 3
4VSKVEQ TYVGLEWIW
JSV XLI FIRI½X SJ
IZIV]SRI
by Italo Nebiolo, president of CIC
The crisis continues unabated, and
the few positive signs that the leading
institutes spread, are systematically
thwarted by political instability
and lack of action on many levels.
Anyway, those few positive signs
are the prerogative of exporting
companies, claiming in some cases
notable successes. For those who, like
our companies and our customers,
are focused on the domestic market,
difficulties are on the agenda.
Household consumption in the last
five years were down almost 5%,
unemployment is at the highest level,
the per capita income is now in free
fall since 2007. And to stay in the
world of eating out, it is true that 35%
