51 / 68
oct.-nov. 2015
I
magazine
october november
2015
At pAge 1
Transformations
underway
By Lorenzo Morelli
The opening article of this Qualitaly
Magazine issue is devoted to an
overview about food consumption
in Italy, not so much in terms of
quantity, but rather in terms of
quality. Because of these seven years
of crisis (that should be over, but the
resumption is still weak) delivers a
dramatic change in style and eating
habits, which the hospitality sector
cannot ignore: just think about the
growth of the bio consumption,
vegetarian and more generally those
related to the wellness and health and
those of the ethnic food, just to name
a few.
Reading winds, then, through the
study of two ingredients that are
particularly appreciated on the
restaurant’s tables: the mushrooms
and fish products. Both, for different
reasons, have in freezing their most
functional expression in the kitchen
activities. Mushrooms because
freezing allows their presence in the
menus out of season. The fish because
of this era of increasing demand
and declining resources is the most
effective tool to give continuity to the
offer. For the production processes
and the controls they are subjected,
then, we must not underestimate
the use of freezing also to guarantee
food safety for consumers, thanks
to the traceability guaranteed by the
processing and distribution.
In safety, we dedicate service to
sanitize kitchens. One of the aspects
less cared to the medium Italian
hospitality is the care and cleaning.
Despite the HACCP practices are
current since many years, often
they’re considered more formal
aspects and documents than
workspace reality. Cleaning in the
kitchen, before of being a medical
and legal obligation, it’s an act
towards our customers to we offer
our delicacies and to those who work
there. A dirty kitchen, however, casts
shadows on the quality of the food
that is prepared!
The dining room service it’s a key
element for the restaurant success: in
fact, according to some research, 70%
of the latter is about empathy that the
dining staff is able to establish with
customers. For this reason we offer
a sort of handbook for the excellent
service. Finally than, as always, our
column written by nutritionist (this
time speaks about different varieties
of grains and flour) and a small but
quality selection of sparkling wine, to
be offered throughout the meal.
Enjoy the reading!
At pAge 3
Enthusiasm and
passion, for an
excellent future
By Vincenzo Murgia
President of Cooperativa Italiana Catering
It is with great pleasure and honor
that I am communicating, from these
pages, news about our organization,
for the first time as President.
I cannot hide a great satisfaction
to receive this recognition, which I
collected with great enthusiasm and
sense of responsibility, and with a
sharp eye for young people.
It is in fact, the one appointed, a