QUALITALY_97

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FEB. MAR. 2017
III
the glass. They say the searches
Wine and oil require to be stored
in glass containers. To support it –
returns the Ansa – are two researches
carried out by the Department of
Science and Technological Innovation
of the University of Eastern Piedmont
– Alexandria and the Department
of Agricultural Sciences, food and
agro-environmental measures of the
University of Pisa. The latter survey
looked at three types of containers
(bag in box 3 and 20 liters; Tetra
Brik from 0.25 and 1 liter glass
bottles from 0.375 and 0.75 liters),
four types of wine of different
sensitivity to oxidation (a white, rosé,
a Rosso Novello and a structured
red), four types of closures (cork,
polymeric material, a crown, screw)
and various storage temperatures.
The risks of oxidation is the bag
in box to submit the worst results
for the higher permeability to the
outside air. The containers produced
in Tetra Brik showed a considerable
resistance to the diffusion of oxygen,
but still less than that offered by the
glass. According to what emerges
from research carried out by Emilio
Marengo of the University of Eastern
Piedmont – Alessandria on different
samples of extra virgin olive oil, the
oil mill in a bottle of dark glass has
more natural antioxidants, lower
concentrations of nickel, a higher
content of volatile substances that
accentuate the taste and fragrance.
Wine, 2017 will be the year of
premium, rosés and bubbles
2017 will be the year of premium
wines, rosés and bubbles. The first
– returns the Corriere della Sera
– in 2017 will be the best growth
throughout the world, with exports
to increase of a million speakers. The
rosé wine will continue to increase its
market share, guided by South Africa,
United States and the countries of
southern Europe. Forecasts indicate
a growth of 15% between 2016 and
2020. And in this perspective, the
spanish wine cellars are converted to
this trend as a strategy for attracting
young local consumers. Finally, the
growth of the Prosecco is destined
to continue. The main markets will
be represented by Italy, the United
Kingdom and the United States, all
intended to record a growth of a
further million speakers by 2020.
These trends in the consumption of
wine and spirits intercepted by Iwsr –
International Wine & Spirits Research,
on behalf of Vinexpo, “distilled” by
Guillaume Deglise, director general
of the international exhibition of
Bordeaux, that Milan has unveiled
the next edition of the scene from
18 to 21 June .
This is a thorough analysis of global
consumption, which provides
forecasts up to 2020, but – Precise
Deglise – “unlike the official data
that are based on import and export,
this considers the real consumptions,
while official statistics do not include
the consumption of fish stocks and
phenomena such as smuggling and
the black market that exist in Latin
America, Africa and in part in Asia
in order to avoid taxation. The study
takes into consideration 125 markets
is and most comprehensive database
in the world”.
AT PAGE 10
QI Members
The pioneers of the
Ponente Riviera
Accurate delivery, an up-to-date
work schedule and the extensive
experience of the Founder. This is
how the Botti family has managed,
through different generations, food
distribution between Imperia and
Savona to the French Riviera
By Maddalena Baldini
More than 40 years ago, the Botti
company had only a warehouse of
a few square meters, a refrigeration
room of about 100 cubic meters and
one person, Mario, who commanded
everything. Today, when visiting the
headquarters of Botti Catering, in
the province of Imperia, one remains
surprised by the organisation,
professionalism and technology
applied to the service. Thanks to the
family’s long journey and a careful
and modern outlook, just like that
of Luca botti, the third generation to
manage the business of the supply of
food products to restaurants, hotels,
schools and ships.
A successful company which
started long ago... in the early 70s:
How did the story of Botti Catering
begin?
It was 1971 when my grandfather,
Mario Botti, a butcher originating
from Piacenza, cautiously began to
handle frozen products. At the time
he moved from one city to another to
sell a well-known ice cream brand. A
job which, he still recalls, gave him
a lot of satisfaction, so much that he
decided to start his own business
and to widen the choice of products,
including meat and fish.
Botti Catering has its headquarters
in the province of Imperia, what
are the distribution areas of your
focus?
We have always operated in Liguria,
as I mentioned my grandfather started
working here and we continued along
this line. Our focused route is the one
between Savona and nice. Which is a
very interesting and varied market.
Who are your main clients?
We provide mainly restaurants
and hotels, our major clients.
In our region, as a tourist area,