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APR. MAY 2016
I
MAGAZINE
APRIL-MAY 2016
AT PAGE 1
A Hero
of Our Time
by Lorenzo Morelli
Chief Editor Qualitaly Magazine
In his speech to Identità Golose,
Massimo Bottura, reflecting on
the theme of the conference (The
strength of freedom), it defines
the establishment as a stumbling
happy and draws the role of the
contemporary cook, a happy mix
of attention to the raw material,
technical, of storage and social role.
In the conclusion to his Manifesto
Bottura he says: “The contemporary
cook has to live free time, to explore,
to go in depth, but without forgetting
the past that is part of their culture
and use it as a tool to avoid being
overwhelmed.”
Here, if we want to see, the thread
that holds together this issue of
Qualitaly concerns precisely the
role of chef and restaurateur in
contemporary society. And I do not
mean by this to exalt the media
that increasingly pervades the TV
evenings, the pages of weekly
familiar and even newspapers.
What we have explored in this
issue is the value of the chef in his
everyday creator of dishes, but also
looking business manager, sensitive
to the outside world. With the
farewell to the kilometric menu you
respond to changing consumption
habits, but it also operates a choice
of greater business efficiency, respect
for customers, who already at all
times of the day are subjected to an
excess of supply, and minor waste.
But the cook is also a caring person
to the problems of others, as told by
the young starry Aurora Mazzucchelli
of Marconi (Bologna), who, from his
voluntary work in Rwanda draws
new strength and greater awareness
of the role. In between there are the
enhancement of gastronomic delights
such as Parmigiano Reggiano, true
king of the table put in the right
hands; or the kind of cooking
techniques such as steam oven, real
therapy for the food, which preserves
the characteristics and flavors.
To be a chef is a profession that
requires not only passion, but a lot of
dedication, desire to learn and also to
deepen the scientific aspects, which
help to understand the effects of food
on the human body, as we do in the
column dedicated to the well-being in
the kitchen.
So, to conclude, the cook’s job
today is much more than expresses
themselves in beautiful gesture or
pure aesthetics of the dish (even,
heaven forbid, but not only!). And
it is in constant turmoil, such as
Champagne, which we devote our
selection in closing.
Enjoy the reading!
AT PAGE 3
From veggie
to organic, wellness
at the restaurant
Silvestro Panconi
Board member
Cooperativa Italiana Catering
Until a few years ago few knew
quinoa. It was the food for the few
chosen. Today it is a trendy product
and is easily the supermarket. Large
manufacturers of pasta begin to insert
references obtained from legumes or
other vegetables. Even this is a trend
that we are seeing more and more
often. The long wave of vegetarians’
game products from supermarket
shelves is coming in-trade world. In
the big cities on five premises (bars
and restaurants) that open, two are