Qualitaly

FEB-MARCH 2015

Nice Fruit.

What has always prevented propose

fruits like oranges, strawberries, kiwi,

pears below zero is the fact that during

the return phase at room temperature

for the consumption of the products

release liquids, flakes, and the texture

and flavor disappear.

The project started about ten years

ago, but it is in 2010 that a study

conducted by the Polytechnic University

of Catalonia, discovers and develops

a new freezing process specific to the

fresh fruit that, without additives or

preservatives other chemical products,

allows the fruit itself to maintain

unchanged all their organoleptic

properties, even after the treatment of

freezing and thawing of the next one.

The advantages of this technological

revolution are different. At the macro

level, the fruit is harvested when it

reaches 85-90% of maturation, where

today is harvested at 50-55% of the

level of maturity before being initiated

through the supply chain. The fruit

is harvested daily and processed by

Nice Fruit within 18 hours, making it

a product with a quality and a unique

flavor. The fact that the products so

treated hard three years avoids waste

and destruction of fresh fruit. Finally,

even the end-users (for the moment

the horeca and foodservice trade) have

available fruit always ready in the

optimum condition for consumption.

Distributor for Italy is General Fruit,

which since 1988 produces juice

concentrates for making beverages,

syrups for soft drinks and ices, prepared

for cocktails and topping for sauces,

desserts and ice cream.

The sweetness of

Gorgonzola

In the last issue of Qualitaly Magazine

we incurred in an oversight in the

box published on page 28 titled Two

brands for two uses, reversing the

characteristics of the days of ripening of

gorgonzola Tavola Viva and Qualitaly.

We republish the full text in the correct

version, apologizing for the inadvertent

error.

There are two types of Gorgonzola dop

in the portfolio of brand products of the

Cooperative Italian Catering, selected

considering the different needs of the

areas of Italy. Ce explains them Nicoletta

Bassi of the company that produces

them both. “The product branded Table

Viva is a Gorgonzola dop drier and the

price more aggressively, with 55-60

days of ripening, while the branded

Qualitaly, with 65-75 days of ripening

and suitable for table service restaurants

and a medium high, is soft and creamy.

The product Tavola Viva is suitable for

fast consumption for pizzerias, eateries

and bars that use it for sandwiches,

wraps and pizzas, situations in which

the cheese has to be easy to manage

the cut “

At page 09

News

Pasto Buono in

2014 has distributed

200,000 meals

According to QUI Foundation, the

non-profit organization of QUI! Group,

active in socio-humanitarian and food

aid to the needy in the initiative Pasto

Buono, seeks recovery of healthy food

and unsold in the restaurant industry,

the figures are more difficult to

develop concern just wastage of small

commercial food (restaurants, bars,

delis, cafeterias, etc.), which still stood

at an average of 100 kg annual per

activity.

Every day the volunteers of the non-

profit organization, Caritas and local

associations with which it collaborates

Pasto Buono, withdraw the unsold

food at restaurants, cafeterias, bakeries,

bars, eateries and other food stores,

transforming these wastes into resources

for those who most need.

Pasto Buono in 2014 has recovered and

donated nearly 200 thousand meals,

which are in addition to 500 thousand

meals donated in recent years. But

there’s more: it is estimated that if all

public venues (350 000 in Italy) donate

end of the day the food unsold, with

an average of 22 unsold meals a day

(including self-service, delis and bars),

you may distribute more than 7 million

meals daily.

Active in Genoa, Rome, Palermo,

Cagliari, Florence, Pasto Buono starts by

March in Milan and by the year in Bari,

Trieste and Olbia.

“An initiative like Pasto Buono -

explains Gregory Fogliani, President of

Qui! Foundation -represents a simple

action and at no cost to put into practice

immediately, throughout Italy. With

Pasto Buono we finally gave a concrete

answer to the problem of food waste in

catering and will continue to act in the

territories, working with non-profit and

volunteer associations, to ensure that

these wastes can result in resources.”

But the potential of the project are

significant when you consider that the

Foundation can involve a very wide

network of more than 120 000 catering

establishments, which is in contact with

the group linked to the foundation.

At page 10

Milanese by

vocation

Bars and cold tables of Milan are

reference customers of Alimentari

Zoratti

Milan is the symbolic place of

Alimentari Zoratti, which 30 years ago

has chosen Milan as its home and even

today, despite several removals to adapt

to the evolution of its activity, continues

to choose to stay in the city, in contrast

to other operators. On the other hand

there are all Milanese bars and cold

tables served by the company, which

since 2002 has made its entry in CIC.

“We operate in the city for the city - says

owner Ivano Zoratti - although with the

advent of the Area C we had to support

the extra cost of access to the center,

which is not negligible.”

Unlike the majority of member

companies of Italian Cooperative

Catering, Alimentari Zoratti has chosen

to specialize in the channel bar,

sandwich and cold tables. “It was a

choice of organizational and structural.

All our delivery people are direct

magazine