FEB.MAR 2014
IV
food to those for cleansing and comple-
mentary services, such as maintenance.
The philosophy of Siqur combines the
“souls” embodied Levorato the appro-
ach of the two brothers, who run it:
tradition and concreteness (own Nicola)
and innovation, typical of Lucio.
COMPANY CARD
Registered office: Via Gorizia 1
Vigonza (PD)
Registered office: Via Visco 7,
Limerick (PD)
Tel 049 / 504357-60
Fax 049 / 9801457
Pec
Turnover: 10 Million
Employees: 25 + 5 Commercial
Served Area: Padua, Venice
C.D.C. RESEARCH TO CREATE
NEW QUALITY
“Begin to communicate their adven-
ture after 28 years in business - tells
Enrico Miola, owner of CDC - Always
create excitement. They were hard
years and uncertain. You had to expe-
rience, which is often paid with high
values. We were few in the beginning,
is now the staff of 23 employees. We
started our adventure in the territory
of the Vicentino distributing products
for the hygiene and cleanliness in the
restaurant industry. Today, thanks to
We Italian, we entered in the fields of
collective community, businesses and
cleaning industry; we have created a
technical department in the areas of
food and machinery for cleaning floors.
Associates CIC then we started to distri-
bute food.
Research and optimization of the new
that can create quality leads us always
to look forward to. This means bringing
to market not only products, but new
ideas, new strategies, communications
that can give confidence to the market
and this has value, not only to ourselves
retailers, but to the client, his client, to
our suppliers, our employees.”
COMPANY CARD
C.D.C. snc
Registered office: Sovizzo (VI)
Phone: 0444.551900
Fax: 0444.551703
Turnover 4,900.00
Employees: 23
Mail:
Served Area: Vicenza and Verona
AT PAGE 10
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by Pietro Cinti
Kitchen and dining room are the two
sides of the same coin. Two ingredients
that must be in balance with each other,
the two instruments for the success of
the restaurant, which shall be accorded,
playing respecting with each other’s
differences, but giving it a distinctive
contribution to the achievement of the
success that is the satisfaction of the
customer.
Anyway, in times of “chef superstar,” of
men who individually can embody all
the factors of success of a local, the rise
of the importance of the person that
stays in the kitchen, as a holder of the
magic formula and unrepeatable, the
hall has lost its luster, fell in attention,
has been reduced to a mere stage on
which the volcanic cook can deploy all
his art, his personality, and why not,
sometimes its complacency. Without
going into the excesses cathode with
cooks, often by virtue of their pretty
face or a double dose of arrogance,
impose themselves as messianic guru,
even in restaurants that caters to a
medium, it is more often the chef to
occupy the scene, to be sued, to be
claimed by customers. No word on the
dining room service.
WORK IN HARMONY.
Yet, staying
in television in the Italian version
of the format Hell’s Kitchen starring
in Uk Gordon Ramsey, here we call
kitchens nightmare and starred chef
Antonio Cannavacciuolo, look, beard
and corpulence by Bud Spencer, one
of the factors of failure of a restaurant
is just the lack of communication
between the kitchen and dining room.
Both convinced them to perform
their work, both sure to have to
do it “ in opposition “ to the other,
with tragicomic results that you can
well imagine, especially during the
rush. A situation that, coming out of
the television metaphor, it is more
widespread than most people realize,
and often has an effect on the premises
of the restaurant earthquake, when
the client begins to experience the
hardships dictated by the poisoned
atmosphere.
4(.(A05,
