QUALITALY_93

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JUN. JUL. 2016
VII
ready to invade Italy? That’s how it
seems. Last year saw the debut a “big
shot” of US restaurants: Domino’s,
which opened quietly, in an area
of Milan, his first local. It proposes
an American pizza, not particularly
attractive for our palates but that
focuses on new technologies in local
and fast service.
In the end of the traditional burgers,
bastion of fast food, Burger King
is preparing to give McDonald’s s
thanks to an impressive expansion
plan, which it will bring to the
opening of 300 new rooms by 2020
(today there are 144 against 530
McDonald’s). Not only franchise
(model kept the entrance in 1999
in Italy), but also under direct
management: they are 60% of the 33
openings planned for 2016.
Meat fast food, however, is not to
say just burgers. Kentucky Fried
Chicken has arrived in Rome in
2014 and today it has six locals
and a tested product, a classic that
is experiencing a revival among
consumers in the States (favored by
the “best print” of white meat than
red), and that seems destined to a
good success also by us.
So much so that it could be the fried
chicken the “next big thing”, the next
fast food success.
Or maybe a hybrid of the two, as the
Fried Chicken Sandwich which is the
most popular in New York, has the
advantage of being made of white
meat, considered more healthy, and
could therefore bring consumers the
red decided to do without.
BOX
The magnificent meats, which
make the gourmet burger
A hamburger to be defined gourmet
(and present itself with a higher
price) must have a key ingredient,
of impeccable quality: the meat
indeed. Here are some “brand” that
declared in the menu, you take
the customer experience attention
thanks to their “name.”
CHIANINA: ancient Italian cattle
breed, takes its name from farming
area: the Val di Chiana. The animal
of great size has white coat porcelain.
The meat is characterized by the
fineness of the fibers and the curl.
SCOTTONA: is a young female
cow that has never been pregnant
and aged 16mesi, so it provides a
very tender meat. The Piedmontese
scottone is the most famous.
FASSONA PIEMONTESE:
autochthonous breed of Piedmont
deeply linked to rural tradition: it
was considered valuable because it
can provide meat, milk and work
force. Today the Piemontese breed is
bred in the provinces of Asti, Cuneo
and Turin. It has a high dressing
percentage, is tender and lean.
ANGUS: (or Aberdeen Angus):
ancient breed of cattle meat, named
after the area of Scotland where the
term originates. The meat is delicate
and soft, rich in fat marbling.
WAGYU: “wa-gyu” means “beef” and
identifies various beef and breeds
them Japanese, some genetically
selected for meat with a high amount
of tissue rich in unsaturated fats,
which tend to distribute and leave
noticeable streaks in muscle mass.
The Kobe beef is the bovine wine
from the black mantle of the Tajima
breed, bred in Hyogo Prefecture.
Known for its taste, tenderness and
fat structure and well marbled.
BISON: no, it is no longer
endangered, is indeed bred in the
USA and Canada. Its meat is lean
and slightly sweet.
AT PAGE 17
Demetra: a story
of taste
Founded in 1986 by two
entrepreneurs from Valtellina, still
present in the company, Demetra srl
produces and markets all over the
world its own food specialties.
A range of products created by
a perfect synthesis between the
Italian gastronomic tradition and the
modern kitchen that has developed
and enriched up to over 500
innovative specialties for all of the
modern catering industry.
Passion, excellence, continuous
improvement and reliability
throughout the supply chain, are
the values that every day, from the
first day, driving Demetra. The
enhancement of the territories
and of all people,
suppliers and
customers, who work
with the organization,
has always
inspired the work
of creation and
production of each
specialty.
The customer
of Demetra can
rely on a modern distribution
system, coordinated by experienced
commercial and technical officials
specialized in efficiency the
guarantees that the pre and post
sales support.
Demetra offers more than 500
products - from appetizer to dessert
- for amazing recipes; a wide and
versatile range of high quality
products with which to create
amazing recipes.
The production, subject to automated
steps that ensure a better end result,
also provides processes and craft
recipes that preserve the unique
taste of a stylish, traditional product.
What’s cooking in the pot. From
January 1st 2015 the catalog Demetra,
is expanded by almost 200 new
references, becoming the exclusive
importer for Italy of the company
WIBERG for Channel
The prestigious Austrian brand of
reference in the world of herbs, spices
and spice mixtures, therefore, has
changed importer in Italy entrusting
the distribution of their products to
well-known company Valtellina.
This is an excellent partnership
between two brands that have always
put quality at the center of his vision
of the market. The two brands are
designed in a natural way to integrate
into the creation of high-value dishes.
The channel of traditional catering
to the trendy wine bars, pubs and
lounge bars, pizzerias wishing to
differentiate themselves from passing
by the offer of mass; the pursuit of
excellence is so satisfied.
“We are facing a business and
valuable partnerships - says Romolo
Verga, Director of Sales & Marketing
of Demetra - that comes from the
perfect harmony between two
companies that share the high
quality of products and target to
satisfy the needs of the modern
catering professionals”.