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april- may 2015
II
capital of food and nutrition: in Expo
because it will address the issues of
food at the global level (Feeding the
Planet, Energy for Life, is the claim
of the event), because in Tuttofood
on the front of the business we
will be confronted with product
innovations which, we believe, this
year will be several interesting. We
as Cooperativa Italiana Catering will
be at Tuttofood where we can meet
customers and suppliers, in a virtuous
circle of exchange of information and
relationships to make our work and
our proposals to the catering business
more effective and more in line with
the changes the needs of consumers
and professionals.
But it will not be our only
commitment. Because in a global event
dedicated to food could not stay away.
So in June for a week we will also
be present at Expo within the spaces
of Confcooperative (which we are
associated).
Why Expo? Because the event will be
for the next six months, the global
benchmark for discussions about
food, because there you will trace the
guidelines of the future paths of those
involved in food and feed, because the
occasion of Expo is too important to
not to confront those in other countries
is our job and draw useful to improve.
Because, basically, imagine that from
Expo will be a new way of treating the
food and nutrition. And the restaurant
after Expo will be different.
At page 8
News
CIC, a meeting full
of news
The activity of Cooperativa Italiana
Catering is always marked by the
search for new solutions and new
products for its members and their
customers, products and solutions that
on the one hand take into account the
economic balance, on the other hand
the quality of the product and its yield
in the kitchen.
This is the case of the new products
announced during the meeting that
brought together members in late
March, in the usual date reporting of
the Cooperative.
Next to the presentation of a new
supplier in the segment of tomato
pulp and some suppliers of branded
products in the category of delicacies,
there are two important news for
frozen and for meat departments.
In the first case it is a squid brand,
Il Gelo: squid already cleaned and
packaged in the eastern bloc.
In the second case the new brand, La
Carne, was coined. This is the first
result of a project to broader concerns
for the moment a line of burgers
transformed from meat from cattle
raised and slaughtered in Italy. Four
sizes provided.
Appointment in
Tuttofood and
Expo
Cooperativa Italiana Catering will be
3 to 6 May in Tuttofood, guest at the
booth Fiera Milano Media.
From the 21st to the 28th, within the
spaces of the Confcooperative Cascina
Trivulzia Cooperative Italian Catering
will be present with other companies
belonging to the confederation of
cooperatives in the week dedicated
to the distribution. An opportunity
to meet and exchange heritage too
important to increase the knowledge
and relationships to continue to
be major players in the hospitality
industry
The members’
visit: Formec Biffi
A delegation of associated Cic visited
the production site Formec Biffi, a
company specializing in the production
of sauces and condiments (pesto and
mayonnaise its blockbuster), but also
sweets and coffee.
President Pietro Casella has shown
the over fifty years of activity of the
company that develops today 60% of its
turnover in private label and, unique in
Europe, has in this area a penetration
rate of over 90%. Mayonnaise and
ketchup are the masters in 5kg bucket
sizes, Single Dose Sachets, Twister gr.
950 which follow the Pesto and a line
of sauces in glass jar 1 Kg (cocktail,
tartar, tuna and mayonnaise) products
made by CIC.
Strengths Formec Biffi are product
safety (including the quality control
laboratory is the emblem), the
versatility in the production and
organization of the rolling stock very
fast.
More than
a thousand
participants at the
meeting Speca Food
Like every year Speca Food, socio
Cic Baveno, invited its customers to a
three-day “Fair Demo”, an initiative that
takes place in early spring, which also
coincides with the start of the tourist
season on Lake Maggiore.
About a thousand people from the
restaurants and the hotels in the area
(95% of the market references Speca
Food is the restaurant) were able to taste
the novelties presented, from brand
products Qualitaly and Table Viva, in
what was a functioning restaurant from
10 am to 9 pm. The thirty companies
present fact, each with its own chef
demonstrator or technician, took the
opportunity to prepare recipes with
products that presented.
“For us - says the owner of Speca Food
Fiorenzo Santini - this year was the
opportunity to present seventy non-
food items which we have recently
introduced in the product portfolio,
from paper products to vacuum bags (a
technique that is spreading more and
more) to the pastry bag, just to name
a few. In feeding instead we selected
niche products to complete the range,
to give our clients quality solutions that
enable them to deal with a dining scene
in great change.”
At page 12
Specialist in
mozzarella for
professional use
Latticini Parma bases its activities
on the know-how, specialization and
rigorous quality control
Latticini Parma is a modern, efficient,
full of history and expertise, a dairy
that has made a careful choice of the
raw material and in the selection of its
suppliers the pillars of its know-how.
The search for quality is in the DNA
of this dairy company that processes
the milk collected within the European
Community, turning it into mozzarella
intended for professional use with the
channel-trade and pizzerias around the
magazine