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JUN. JUL. 2016
V
lag, Bonduelle, Agugiaro & Figna,
Demeter, Baladin, Falesco ...
a testimony of the high quality of the
products that were presented.
There were also big names of Italian
restaurants. “We held a frying course
with Massimiliano Mascia starred
chef of the restaurant San Domenico
in Imola proposing a typical
carnival sweet and a tasty appetizer
with fried egg, specialties of his
restaurant. Another appointment was
with the experienced chef of gluten
Marcello Ferrarini: After a theoretical
introduction lesson on the subject
proposed two firsts and two seconds.
It is also necessary to mention
the welcome return of the master
pastry chef Maurizio Di Mario in
collaboration with Rational”, explains
Roberto Zanobi. The courses were
open to all customers and completely
free; besides those mentioned there
was also the course that opened the
way for all the others: packaging
and vacuum cooking techniques
in collaboration with Valko,
demonstrating how the main theme
was innovation in catering.
This second edition of Porte Aperte
Formasal ended recently. How was
the budget compared to the previous
edition?
“Very positive, we can be satisfied.
We had twice the influx compared
to 2014, despite the rainy days
that have accompanied us for all
three days, but fortunately our
customers have found a hospitable
and proactive environment. We have
had very good feedback from both
customers and suppliers.
The first edition, which took place
two years ago, had undoubtedly
enriched mind there and has a
wealth of experience that we may
improve the event and the results
have been very positive. Since then,
we have expanded the super surface
on which the event took place in
all of our cash and carry, while
maintaining the dedicated area
where he had done two years earlier.
This allowed us to fully exploit the
potential of the companies present
and give the opportunity to our
customers to move without traffic
jams and crowds during the whole
of the eight hours of opening during
the three days, a loud benefit of
cognitive results that were the first
target we set ourselves.
What has surprised you positively?
It was very rewarding to see a great
response from our customers from the
early hours of the event opening. This
has put us in the conditions to live in
a calm and gave the opportunity for
us and our partners present to work
fine for all three days.
What do you think differentiates
your event than others of the same
type?
Our event is very special because,
thanks to the great completeness
of the range of items we have for
the world-trade, is not limited to
simple tastings or illustrations, but
is characterized by the presence
of continuous demonstrations in
which product quality is enhanced
by the use of innovative equipment.
Ours is indeed one of the very few
companies on the national scene
that provides the world horeca
everything it needs in a very specific
and professional way from the initial
equipment and finishing at fresh fish
with about twenty thousand highly
professional references. This allows
us to do the “Porte Aperte” a unique
event in which many customers
are so involved and interested
to be present several times in all
three days to eager to know and
understand how to improve their
performance.
Is it an experience to be able to then
repeat in 2 years? “Surely! We plan
to continue to improve and expand
more this event that is giving us
enormous satisfaction; we believe it
is the best way to instill confidence
in our customers about what is
Formasal and products that uses”.
AT PAGE 14
Hamburger, happy
island in the universe
of meat
It’s a type that is appreciated
because it accords well with the
new styles of consumption. As long
as you know how to communicate
quality and safety based ingredient.
by Anna Muzio
It looks like meat is bad for our
health. Just clicking in Google
“red meat” among the first results,
instead of finding manufacturers and
distributors, sites that depict health
appear. Even if, reading better, the
consumer is not demonized, rather it
emphasizes the presence of precious
items such as protein, vitamin B12
and iron, but you should not eat
more than once / twice a week. The
caution, however, amplified by press
and TV, has been implemented by
the public who reacted by cutting
consumption. Last November, a
result alarm launched by WHO,