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april- may 2015 IV
CIC - the food is increasingly globalized.
That’s why our site speaks several
languages, besides Italian: German
and English, but also Spanish, Arabic
and Chinese. Even our assortment is
becoming more international. “
All the lessons of local cuisine
All customers who want to keep their
kitchen updated with the latest trends,
Morelli Catering Service provides
Cucina Morelli, a center of experimental
cuisine.
Here, in collaboration with suppliers,
some chefs promoter will make
available to groups of 8-10 colleagues
to give them new ideas to enrich their
menus. The focus of these lessons is
the enhancement of local agricultural
products, declined in new combinations
and compositions. What confirms the
close link with the territory the new
recipes are created by the School of
Hospitality Levico (Tn).
Morelli Catering Service
Via Stazione, 24
Novaledo (TN) 38050
Tel. 0461 721370 - Fax 0461 720051
Served Area: Trentino Alto Adige, Tyrol,
Vorarlberg, Austria
Turnover: € 7.700.00
Employees: 30 employees and agents
At page 16
Meat precisely
made for customer
As a butcher, operators Salsocarni
prepare each piece literally tailored
to meet every need of hotels and
restaurants
It is the passion of the flesh brothers
Marco, Andrea and Carolina Toscani,
who co Salsocarni historical company
of Salsomaggiore (Pr), four generations
of family ownership. As the name
easily guess the company specializes
in the trade of the protein source par
excellence. It does not just sell it, but
works half-carcasses.
The Tuscans like to call “tailoring” the
way they treat this food, as opposed
to that of many other companies in
the sector, which is more industrial.
“The local meat processing - explains
Carolina Toscani - EEC is authorized and
has the stamp for export. Although we
do not export, these certificates provide
care for the quality, hygiene and safety.
For us, every customer is unique and
each cut: disossiamo, cut, porzioniamo,
tie ... each piece according to the
specific requirements of each restaurant
or hotel, even in small quantities. There
is no standard. That’s why we call
ourselves tailors. We transferred to the
world of work outside the home wisdom
in this product, typical of traditional
butchers. “
The strong point of the company is beef,
also from the finest areas of Europe for
breeding, such as Ireland and Scotland.
Also interesting is the offer of pork,
sheep and poultry. All meat processed
by Salsocarni come from farms where
the garments are subjected to the
process of finishing in the barn, which
provides - after grazing - a period of diet
based on ‘cereals and corn, which make
the meat soft and more flavorful.
But Salsocarni not just meat: to offer a
more complete service to the catering
professionals, offers its customers
a complete range of products, with
the introduction of more and new
references from specialty food fish to
frozen vegetables, accompanied by a
rapid service within 24 hours. This is
also the result of the decision to enter
into cooperative Italian Catering.
From an Expo to another
Twists and turns of the story. In the
year of the Expo is more than ever to
remember that more than a century ago
Riccardo Toscani, great-grandfather of
the current owners of Salsocarni for
the goodness of its meat won the gold
medal for the International Labour
Office, Agriculture, Industry, Power ,
Hygiene, which was held in Milan in
1914.
Two interesting observations: the
first is that after 100 years back in an
exhibition in Milan an important issue
as the power supply; the second is that
the heirs remain loyal to the family
tradition, continuing to work and sell
the meat with the same care and passion
of their ancestors.
Salsocarni
Via Parma, 80, 43039 Salsomaggiore
Terme PR
Phone: 0524 571451
Area served: Parma, Piacenza, Cremona
21 employees, agents 7
At page 18
Expo, the largest
restaurant in the
world
Sustainability and innovation between
the expectations of the visitors. That
gravitates on the entire metropolitan
area and beyond. An opportunity for
all, that should be considered, but
in the interests of the service to a
different customer
By ANNA MUZIO
It is going to be a huge event, a giant
playground, a huge container of ideas,
events, and suggestions. At the center
of it all we’ll have the food. But what is
really Milan Expo, which will open on
May 1 for six months and expects 20
million visitors? And above all, how it
will be organized the catering and what
are the opportunities for the industry?
We asked the research company that has
been working for years on Milan Expo,
the company that will provide a meal
out of four at the site of exposure and a
restaurateur who operates “outside”, in
the city. Here’s what we discovered.
“At the center of it all is the food as the
evolution of taste and knowledge, with
a large projection towards the future,
magazine