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Since 1976, the Daunia Alimenti,
founded by Mario Verdura, has been on
the market for the distribution of food
products to operators in eating out, and
not only. From its headquarters located
in Foggia, primarily serves pastries, ice
cream shops, pizzerias and bakeries.
The offer is very varied, ranging from
ingredients to finished, from fillings to
materials for cooking and presentation
of the product. “The common feature
of the wide range of products we
offer - says the Chief, Paola Montanari
- is the superior quality. Our supplier
companies as well as having leading
positions in the field of pastry, pizza,
ice cream and bakery, offering a wide
assortment of specialty foods and some
are even exported worldwide. These
companies devote special efforts to their
productions and propose on the market
with quality brands. “
Many of the professional products,
backed by a high quality, come from
traditional Italian regional recipes and
preparation processes are subject to
the most advanced. “We, therefore
- continued - products of the best
brands for both bakeries, which for the
pizzerias, ice cream shops and bakeries,
also working in the service of catering,
as well as a wealth of experience and
great service.”
THE STRENGTH OF A UNITED TEAM
Strong point of Puglia is the preparation
of the staff, which ensures an efficient
distribution of goods throughout
the region, to meet the needs of all
customers, in step with the changing
market demands.
All work together, each with their own
specific skills, to accomplish this, the
business agents, staff development
and sales promotion, commercial area,
which handles sales and purchases;
from logistics and production, which
deal with aspects of production and
movement of goods in and out, to
the administrative. Above all the
management area, which provides
advice on the needs and requirements
in terms of resources of various
operational areas, according to the
objectives of the client tactical and
strategic.
Daunia Alimenti SRL
Registered office: Via Maria de ‘Liguori
Sant’Anfonso, 9 Foggia
Phone: 0881 743098
Turnover: € 5,000,000
Employees: 12 employees + 8 agents
Mail:
Area served: Puglia region
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By MARIELLA BONI
Earlier, a dozen years ago, looked like
a fashion imported into Italy, foreign to
our habits as much as the Halloween
party (which also took root here too).
But, instead of a novelty destined for
a brief success, brunch has become a
habit for many established Italian.
But, you know, we are very special
people, and along the boot habits can
be very different. Corrado Riccio from
Meridionale Catering Service: “In our
area (the Neapolitan one) brunch had
no development, because of certain
ingrained habits. In our Sunday lunch
is still a family tradition (or sometimes
we go out for luch) and usually it begins
between 14.30 and 15. So for us a
brunch that starts around the 11 does
not attract people, because there is a
little later full meal waiting for them.
Rather we see that it takes a little ‘foot
in the habit of being for a drink in the
morning, perhaps with a buffet well
garnished, lived as a time to wait before
returning home to eat together. “Of
the same opinion is also Stefano Ratti
from the company Gelo Mare of Rieti.
“In Rieti no one offers. Here breakfast
is breakfast, lunch and dinner is two
moments of consumption do not blend;
habits are deeply rooted in this sense. “
That is it. In Milan, Turin, Bologna and
other large centers habits have changed,
brunch is trendy and satisfies even those
foreign tourists to this type of proposal
are already accustomed. Halfway
between a late breakfast and an early
dinner (in fact the neologism derived
from the fusion of the words breakfast
and lunch), like young people and
families, couples, professionals, single...
Providers love it too, because the
formula of the brunch, having suitable
venues, can be organized at the bar as
the restaurant, the large hotel or bistro,
obviously with the formula best suited
to its target and type of establishment.
Not only that: it is a kind of proposal
that can make a profitable time for
many managers with just a little work
(often in the weekend the big cities are
empty). It is precisely as confirmed by
Massimo Sassi from Agenzia Lombarda:
“Our society, which historically started
with a wide range of references of meats
and cheeses (although now the range
is very wide, we have more than 1,500
references) is able to provide many
customers among the most commonly
used products in the brunch. Then each
operator seeking the type and variety
of products that more seem interesting
for its customers. Differentiation is
the ability of the chef and the budget
that allocates. I find that brunch has
strength: it got to value a time when
work was scarce for many restaurants
and then, given a right location and
proposal, helps create revenue.”
Basic condition, the one of having tables
to accommodate guests, alongside the
knowledge that a perfect brunch, which
is the formula for informal, has precise
rules.
Which ones? First, set up a space with
buffet service zoned issues, so as to
facilitate the choice and creating - where
space permitting - an ideal “flow”
to avoid queues or mishaps with the
dishes. Much care must be placed in the
correct layout of the buffet, so that it is
always neat and inviting. Better prepare
trays of small to restock as needed to
have them always in order. And the rule
of “pre-cut”, where practical, makes life
easier, calibrates doses, and helps in the
aesthetics of mise en place.
Equally important is curing
temperatures of service: réchaud and
heat lamps are essential, for example,
for the service of the eggs, which
in the original brunch can not miss:
“scrambled egg” (scrambled) or “bull’s
eye” that is, it is essential that they
be served piping hot, with possible
accompaniment to roasted bacon,
4(.(A05,