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Exactly, they are trendy and people
love them. I offer both, but my
dishes are less extreme and I usually
prepare vegetarian options.
What does New York offer (or not
offer) to a chef?
New York is a very large city with
many cultures, so there is always
something to learn. You can blend
different types of food in one cuisine.
In New York, you can also find all food
products all year round. What New
York doesn’t give you is free time…
How did you chose your team for
an Italian restaurant in New York?
Did you have any difficulties?
What do you say to the people who
work with you?
There are many cooks around,
but you need to find the right
ones. There are many dedicated
recruitment agencies. Once you find
the cooks, the most difficult thing
is keeping them. You need to work
hard and to pass on the love and the
passion for this job.
What does Italian cuisine
represent today in America?
It is amongst the most appreciated.
People like it very much.
What do you think of TV chefs? Is
it a big thing in America too?
Yes, it is. I don’t personally like
it, because when young people
finish their cookery schools they
immediately expect to become
famous on TV. On the contrary, long
hard work experience is what counts
the most.
What restaurant in the world are
you particularly attached to?
My favourite restaurant is at home,
when I go back to Italy.
Will you go back to Italy, or would
you go back?
I would go back right now, because
I really miss it. The tranquility, the
fresh air of my town, the mountains,
my friends, the way of living. But
I have a family and three kids and
I have to think about their future.
In America, there are many more
possibilities than in Italy. I will go
back on holiday, very often.
AT PAGE 24
IN THE CUPBOARD
Extra help in the
kitchen
Thanks to the technology used in
the production and to the selection
of ingredients, Qualitaly Vegetable
Granulated Bouillon has the natural
taste of homemade stock
By Elena Consonni
When you prepare a vegan or a
vegetarian dish, you must pay
attention to every single detail,
such as to the stock which has to
be vegetable-based of course. For
people who have no time to prepare
it fresh, Cooperativa Italiana Catering
has a vegetable granulated bouillon
option under the Qualitaly brand,
alongside the meat option.
Its supplier is Well Alimentare
Italiana, an Italian company that
specializes in the production of stock
powders and cooking bases and
that in 2017 will celebrate its first
50 years of activity. “We’ve always
selected the best suppliers”, says
Enrico Amelio, Sales & Marketing
Manager at Well Alimentare Italiana,
“as well as the best raw food
products. The selection process we
use for the ingredients of Qualitaly
Vegetable Granulated Bouillon is
the same for all our products. We
have 50 years’ experience and we
know very well who the best world
suppliers are, so our technicians and
researchers choose only the best raw
food products. These are tested and
analyzed according to UNI EN ISO
9001 standards. All the raw food
products used to make the Qualitaly
Vegetable Granulated Bouillon come
from the EU and our recipe is good
for vegetarians and vegans because it
has no animal-based elements in it”.
A SLOW PROCESS.
Well Alimentare
follows a mixed process, with a
low temperature phase (45 °C) and
a further phase in a refrigerated
room with controlled humidity to
dehydrate and dry the product. “This
system, longer in terms of time,
allows Well Alimentare Italiana to
MAGAZINE