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JUN. JUL. 2016
I
MAGAZINE
JUNE-JULY 2016
AT PAGE 1
Meat made us smart
by Lorenzo Morelli
Chief Editor Qualitaly Magazine
What we are seeing is a real war
between vegans and meat eaters.
It’s a repartee between factions that
almost has to win a race for survival.
And it is on survival that vegans
fight against carnivores. It seems
that meat has become the evil of all
evils. And the number of those who
choose to avoid it continues to grow.
According to the survey presented
in May 2015 by Gfk-Eurisko in
collaboration with the company Tre
Valli and the Association of Italian
non-profit organization Vegan
Network Ok, people in Italy between
18 and 64 years who for ethical
reasons or health-chose this diet are
almost a million and 150 thousand
(3%). Our country is second only to
India in the world. Vegetarians are
6%, while raw eaters and Fruitarians
approaching 2%.
Yet science has recently proven
wrong those of veganism has made
a creed. A research published in
Nature highlighted the importance
of meat in human development. So
much so that the Time headlined
“Sorry, vegans” bringing the Nature
article that eating animal protein
is what has enabled him to be the
man that he is. Transforming it, he
writes the HuffingtonPost, not only
“at the anatomical level (with faces
and small teeth)” but also “a level of
intelligence (developing his ability to
speak).” But the fashions you know,
always affect men also in terms of
food. So, if the meat seems to be
increasingly banned from the boards
of Italian, “in this desert of numbers
there is a happy island, and is called
hamburger.” We talk about it in this
issue on page 14 in the service where
we analyze the phenomenon by
presenting two categories, that of fast
food (in the hands of large American
chains) and, gourmet burger, much
appreciation to the modern customer.
And there is also gluten-free, the
burgers for intolerant and celiac.
Still on the subject celiac disease,
we bothered AIC, Italian Celiac
Association, (page 22) who presented
us with the “Project Power Away”, a
network of restorative establishments
participating in a network that
guarantees the possibility intolerant
to gluten to find food to them also
dedicated to the restaurant (and at
CIC we contribute with a line of
specific products for celiac). How
about the fish fans? On page 34 a
very interesting service on cuttlefish.
For its own brand “Il Gelo” we chose
the best to have very good results in
the field of food safety.
And yet, we speak of butter, but also
of small cutting tools. In short, ideas
and insights for professionals in the
Horeca channel on this number there
are many. I only wish you a great
reading.
AT PAGE 3
Key word: promotion
promotion promotion
by Antonio Di Lorito
Board member Cooperativa Italiana Catering
Between 2001 and 2015 the tourists
in Italy increased by 50%, reaching
the 53 million mark. These data
presented secured by Cernobbio last
March on the occasion of the Forum
of Confcommercio. The forecast
for the 2016-18 three-year period
indicate that growth of tourists
from all countries (especially China
and USA) on average by 3.6%.
Analyzing arrivals to areas of origin,
international tourism in Italy is 70%
of European - leading German origin
- which confirmed the first market in
many regions. Apparently, however,