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FEB. MAR. 2017
I
FEBRUARY-MARCH 2017
AT PAGE 1
A record food sector.
The numbers talk,
including ours!
In 2015 the turnover of the Italian
food industry reached 135 billion,
equal to approximately 8 % of GDP.
Spending on food, recalled a report
recently published by Istat, represents
the main item of the total expenditure
of the Italians after accommodation,
in 2015 totalling an amount equal to
215 billion, with a growth of 1.2%.
These are huge figures that make us
understand that our industry is truly
of strategic importance in Italy.
Also our Cooperative is closing
its accounts with a net positive
sign, an index of the loyalty of our
members obtained by means of an
extraordinary work of collaboration
between suppliers, producers and
customers. The global economic crisis
that, to us in particular, really only
surprised us 2011, in the beginning
left us dismayed, but our reaction did
not waste time.
We immediately focused on the
enlargement of our range of CIC
brand products to generate a larger
range capable of satisfying the
different target customers.
Indeed, the goal of CIC has always
been the ‘to fatten the monks but
not the monastery’, i.e. we want
every single company that has
believed in us by association with the
Cooperative to obtain benefits from
this union confident that when it is
good, it is good for everyone.
Confirmation of this was received
during the recent Saporum exhibition
held in early February in Sassari
in our facility. 70 CIC exhibitors/
suppliers and over 3000 people,
between restaurateurs, bartenders
and Members of our Cooperative
demonstrating that there is not only
a lot of excitement in our sector, but
above all, there is great satisfaction in
our work.
Let’s continue like this!
By Vincenzo Murgia
AT PAGE
From the ‘stable’ to
the Stars
Michelin. A name that has become
synonymous with fine cuisine and
that still exerts a huge attraction
for gourmets near and far. A few
weeks ago, The Bouche ã Oreille, a
brasserie in Bourges, central France,
suddenly found itself in possession
of a Michelin star. The restaurant,
which serves hearty dishes of
bourguignonne beef and lasagna
to its local clientele, was taken
aback by the arrival of swarms of
new visitors. “We found ourselves
suddenly filled, while the phone
continued to ring – said the owner
of the cafeteria Véronique Jacquet on
local TV – It was fortunate on one
hand and stressful on the other: all
this attention has radically changed
our everyday life”. But the star, it
was discovered, was in fact intended
for a different Bouche ã Oreille – a
luxury restaurant about 200 km to the
north with the same name, but much
more sophisticated and expensive.
Thanks to their identical names, and
addresses strangely like the Michelin
site had listed the Cafe ‘Bouche’ on
its web site by mistake. And even
if the two owners have taken the
‘confusion’ well, sharing their fun
in a phone call, the feedback that
the Michelin Guide produces is not
a laughing matter for many chefs
and gourmets. As the case of the
Bouche ã Oreille has demonstrated
a star can make a huge difference
to the popularity of a restaurant.
Furthermore, as we’ve written in the
article Close up (p. 14) “ According
MAGAZINE
Traduzione a cura di Christopher Farley