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JUN. JUL. 2016
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today is really big and, fortunately,
the products have a better taste than
the first time. But things change
when you go out, because eating out
can still be problematic.
PROJECT ALIMENTATION AWAY
FROM HOME.
With the exception
of the canteens of schools and
hospitals and public facilities, which,
since 2005, the year of publication
of the law n. 123, must ensure by
law the celiac gluten meal, catering
outside the home remains the most
problematic part of the life of celiac.
With the aim of creating a network
of restorative exercises / receptive
(restaurants, pizzerias, hotels, bars
etc.) Informed about celiac disease
and can offer a suitable service to
the needs of celiac foodstuffs, the
AIC (Italian Celiac Association) has
developed since 2000 a specific
project dedicated to catering: Food
Away AIC (AFC).
To date, the premises of the AFC
Network are almost 4000 distributed
throughout the peninsula:
restaurants, pizzerias, hotels, bars,
pubs, B & B, cottages, holiday
parks, craft season laboratories,
but also sailboats, cruise ships
and distributors automatic. Local
participating in the network of Food
Away AIC must follow a precise
access path. First, the exercise must
attend a basic training course on
celiac disease and the gluten-free
cooking organized local-mind by
regional AIC. The course includes a
theoretical part and a practical part.
The theoretical part, in addition
to celiac disease and gluten-free
diet, set out the specific technical
requirements (rules and procedures)
to be applied in the preparation of
gluten-free meals for the purpose of
ensuring the safety of food for celiac.
The practical part of the course,
however, illustrates the technological
characteristics of the basic gluten-
free products, such as flour and
pasta. Regional AIC also offer advice
to establishments participating in
the project: a training completion
that takes place through successive
meetings at the exercise. AIC helps
the local, for example, in the menu
definition, identifying methods
of storage and preparation areas
of gluten free meals, as well as
providing continuous availability
for the entire duration of the local
accession to the project.
Once the exercise is ready to
officially join the project, signing a
Memorandum of Understanding, in
which it undertakes to comply with
the requirements defined by the AIC.
The list of local adherents to the AFC
project is published in the Guide
for Food Away, distributed to all
members of AIC, as an attachment to
Celiac News and on the AIC website
which is updated in real time.
For each store fitting is delivered
each year a sticker with the
indication of the current year should
be shown in the local shop window.
The operator you want to be part
of the AIC network can send an
email, attaching the appropriate
form filled with the data of its own
structure, the local AIC secretariat of
competence. To download the form
and to view the contact details of the
secretariats of the local AIC offices:
www.celiachia.it.
It was also recently spread a
smartphone app, a free download
from the site.
AT PAGE 25
Bayernland: for over
40 years to the left
of the consumer
Among the novelties of the 2016
outstanding for the dairy group, the
launch of the lactose-free mozzarella
Valfiorita and the expansion of the
logistics center in the Quadrante
Europa of Verona.
Constant commitment to meet
consumer demands and the use of
top quality milk, these
Are some key points of Bayernland,
company Nuremberg but with
Italian headquarters in Vipiteno
(Bz), specialized for over 40 years
in the production and distribution
of cheese is semi-mature that fresh,
heavy cream, yogurt and milk.
Today’s leaders in the dairy scene at
European level, Bayernland boasts
advanced production processes and
a high-tech border that allows you
to maintain all the characteristics of
the milk.
Optimize business processes to make
more safe the entire production
system is a source of pride for
Bayernland, which guarantees all the
border of milk from cattle milking,
the milk processing at all stages of
production, storage and distribution.
A highly integrated border created to
ensure high levels of safety, quality
and reliability.
The products offered by the Bavarian
are the result of many years of
expertise in the dairy industry and
modern technological innovation,
the search for ever higher levels
of quality and safety. In order for
the freshness to arrive intact on
the Italian consumers’ tables, all
references are worked to preserve
the original taste of freshly milked
milk quality. Bayernland over the
years has created a distribution
border efficient and speedy. The
logistics center in the Quadrante
Europa of Verona, which will be
expanded by 2017 with a new, larger
structure, is a first-rate commercial
hub that allows you to meet the
demands of customers from all
over Italy. Rooted in tradition, that
inspired it, the company looks to the
future, especially the evolution of
tastes, fashions and consumption.
BOX
LACTOSE-FREE MOZZARELLA
BASED ON HIGH DIGESTIBILITY
After the success of Emmentaler
cheese slices without lactose, Edam
and Tilsiter, Mozzarella Bayernland
launches Valfiorita lactose free
in sizes from 100 to 400 g. More
digestible and ideal for those who
are intolerant because it contains
less than 0.1% lactose, the new
reference Bayernland is an excellent
solution for those who want the
taste and quality of a mozzarella,
and enjoy all the goodness without
feeling weighed down. The new
mozzarella Bayernland without
lactose contains all the quality
and taste of the fresh cheese made
of spun paste, designed for those
who do not want to renounce
the pleasures of good food,
rediscovering flavors that do not
savored for a long time.
MAGAZINE