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by Mauro Guernieri

We open our number with a theme that

apparently may seem border, but can

make us reflect on the broader question

of the relationship between modernity

and tradition, of which the kitchen and

the restaurant are very sensitive litmus

paper.

Indeed brunch (there is also who call

t colapranzo, perhaps with a summary

a bit ‘risky) is the paradigm of a

consumption mode open, international,

which has taken root especially in the

northern part of the country, especially

in cities, and less or to anything else.

Yet, as is explained in the article, it is a

good way to create traffic in the room

and to effectively utilize the products

that’s a formula that moreover offers a

good return. But the established habits

die-hard.

Another example of a modern

interpretation of the tradition is that of

a flagship product, the Gorgonzola. The

output from the constraints of tradition

you have, this time, to the great chef.

So how are they to make the best one

of the pillars of Italian cuisine, rice,

too often relegated to the rear for a

supposed more difficult to use than

the pasta. Instead, it is the flexibility

that opens the way to the multiple uses

of the rice in the kitchen. Not least

its being a product proof allergens,

a theme strongly rose to prominence

with the entry into force of the EU

Regulation 1169 on food labeling that

involves obligations for restaurateurs.

Read on, we wanted to dedicate a study

on work clothes in the kitchen, next to

which today must ensure that technical

performance, have undoubtedly also

a fashion element that enhances the

figure of the chef and kitchen staff.

The aesthetic element of the room

should not be underestimated, even

in times of crisis. This is why we

wanted to offer a few examples - from

abroad - remodeling of the room with

low-cost interventions but which give a

strong character and personality to the

restaurant or bar.

At last, we have a selection of wines

from Piedmont, the historical avant-

garde of Italian wine: And to taste them

the best proposals of chalices “divine”.

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by Italo Nebiolo, president of CIC

One more year of crisis for Italy

closes. Yet it was started with some

prospects for recovery (or so they

said all economic analysts). Instead

the recession continued to hit

households and businesses and riding

summer shadows of deflation (the

conjunction of falling prices and falling

consumption) have begun to grow on

the Italian economy. Fortunately this

ghost has moved away. But it does a

little impression, talking entrepreneur

entrepreneurs, talk of luck when you

are confronted daily with the difficult,

if not dramatic situation which we all

live and observe.

So even this one that is about to be

over can be defined a transition year,

between crisis and recovery, to fuel

hope for out of the tunnel which we all

aspire. That’s because if don’t reverse

the course and we cannot put the

boat above the waterline, we expect

just have to expect another difficult

year. That’s why we must not let our

guard down, making sure to capture

the smallest signals that can cause

difficulties for our companies and our

customers with us.

Taking care of “things in our house”,

the Cooperative Italian catering,

apparently would not have reason for

concern, because this year we are still

grew a little (although it will be the

final sprint Christmas-New Year to

definitively establish this assertion). But

it is only apparent tranquility. Because

behind this growth the real turbulence

are hiding, which we hope this does

not disprove my cautious optimism.

Let me explain: if companies associated

with our cooperative grew, that is for