55 / 72
april- may 2015
I
magazine
april - may 2015
At page 1
Against the waste,
to be healthy at the
table
by Mauro Guernieri
A common thread runs through this
number of Qualitaly Magazine: is that
ideally connects with the opening of
Expo. We can identify with the issue of
health at the table, the different facets
of food that make the world of catering
a primary actor in conveying the
culture of food, not just the food itself.
It is for this reason that we asked a
nutritionist to accompany us, issue
after issue in the discovery of how
to “feel good at the table”, aware that
in our society go to the restaurant is
more than ever an experience that
should satisfy the senses, but must
not leave aftermath ‘after’, taking in
this suggestions that some years are
launched from the stage of Identità
Golose
In the first floor in which we devote
just Expo we have tried to focus our
attention on the impact of this event on
the world of hospitality understood in
its broadest sense, where the food plays
a central role. We titled “The biggest
restaurant in the world ‘because,
without wanting to diminish the value
of the thematic content of Expo and
reduce the event in a saga of the global
food, we focused on the value that the
administration plays in the site of the
event, but also in cities, in Milan, where
precisely the public exercises will be
put to the test.
On the front of the pantry, we have
identified two categories of products
paradigmatic one of naturalness in
its purest form - the eggs, even in
the form of convenience products
for professional use - and the more
evocative of human action to store
products nature: the cod in its variants
baccalà (salted codfish) and stockfish.
For equipment we focused on the
barbecue that, in his professional
versions, is a technique that assumes
values also healthy and become
ubiquitous in freshly prepared food, the
only one that monitors food waste. And
on the subject of waste we turned a
spotlight on a system of organization of
the hall that was inspired by the “lean
thinking” developed by Toyota and that
reduces waste in many different phases
of the work.
We conclude, as always, with a
rundown on wines, this time produced
in one of the areas of excellence: the
Collio.
At page 3
Events not to miss
by Italo Nebiolo, president of CIC
This year will be very important for
the Cooperativa Italiana Catering. The
shooting winds repeatedly announced
now seem to have reinforced. We are
not yet at the strongest wind that fills
the sails, but it does not even seem to
be a gust destined to fade. Continuing
the navy metaphor, we should have left
behind the calm, even though we are
not yet out of the doldrums.
However, we have two important
appointments that, for their direction,
may constitute a trigger important
for the growth of our industry and,
therefore, of our companies.
Not by chance are two appointments
that start together, in early May: Expo
Milano and Tuttofood. The first is the
global event for different reasons has
channeled the interests of national and
international media (and the judiciary).
The second, which opens its doors in a
few days away is the manifestation that
deals with food for the retail-trade and
that, in a few editions, has increased
its authority and this year is presented
with all the pavilions of Fiera Milano
occupied.
In early May, Milan will be the world