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June July 2015
I
magazine
June / July 2015
At page
Summer
Transgressions
This coming summer speaks about
transgressions at the table. And
this number of Qualitaly guides us
through the transgression at the
table for excellence: the fried. We
do this by addressing the issue of
fry from different angles. We speak
for example of equipment to obtain
a fried perfect and how to best
use them. Even the intervention
of the nutritionist illustrates the
characteristics of the oil to be used
for ... to minimize the impact on our
physical. In our kitchen frying it is
definitely a must, a staple of many
dishes from north to south, but today
intersects with a growing trend, that
of snacking, a contemporary version
of street food, and with the spread of
finger food to accompany aperitifs,
banquets or as entrée waiting for a
pizza. In this version the “frittini”
revive in the modern version and
convenience many of the delicacies
of Italian regional cuisine, from
classic stuffed olives with rice balls,
to panzarotti, the potato croquettes.
Obviously, everything can be enjoyed
at its best with a white wine fruity
and fragrant as those offered by the
vineyards of the Marche, which we
dedicate a selection of proposals.
But we would like to draw attention to
two items in particular that make up
the program of this issue of Qualitaly.
The first relates to the results of some
research on how the food is evolving
in line with demand. What emerges
is a very multi-faceted mirror of
consumption completely unstructured
and free from stereotypes, at the
crossing of ways and occasions
in a multiply unabated sizes and
hybridizations (from the restaurant in
the library or in the flower shop to
home restaurant). A liquid situation,
as we are taught sociology, requiring
adequate responses to not get lost
behind fleeting trends.
The second, in part connected, for
the restaurants as places and deals
with the role of the floors and walls
to connote the room. We do this
with some Italian and international
examples that tell us how important
it is today to offer customers not
only good food, differentiating offer,
different, excellent quality (these
are mandatory prerequisites), but
everything in a pleasant setting,
engaging and above all unique and
distinctive.
Enjoy the reading!
At page 3
Solutions for a
change
by Italo Nebiolo, president of CIC
There is a question that appears
within the service we dedicate to
the transformations in the food
consumption outside the home that is
worth emphasizing. At one point the
question is: “Is it still worth investing in
restaurants?” With a wealth of data and
arguments of the response it is positive.
And my answer is the same.
Yes, it is worth investing in catering
because despite the difficulties of recent
years, but if we expand the time axis
we see that in the long run we have to
talk about the growth of the industry,
the food continues to show signs of
dynamism that other sectors have not
stopped give. Certainly it is a non-linear
dynamics and a positive trend that
is not true for everyone, but Italian
restaurants are in good health.
This is demonstrated by the fact - and
not just pulling Expo - that food is
spoken everywhere and on every
occasion the food, consumption of
food is central: at the florist you can