QUALITALY

APR. MAY. 2017

are aiming,” says Denis Capanti,

Director of the Agriculture and Food

Industry area at Nomisma. “However,

this generation has an approach

to the purchase of wine that is

distinctly different from the one that

traditionally sustained consumption

(the baby-boomers): More attention

to innovation, sustainability,

creativity, all factors often linked to

packaging and of which still many

Italian companies have not grasped

the strategics for market purposes.

The aim of this research was to

provide Italian producers with an

opportunity to seize opportunities

in the two main sales markets of our

wine: Italy and the United States”.

“The choice whether to collect the

results which emerged from the

research is exclusively down to the

individual Italian companies, but

I think it is already a promising

beginning that if we discuss it calmly,

without preconceptions in one sense

or another” - said Roberto Palla,

Commercial and Marketing Director

of Verallia Italia. “We at Verallia, as

always, are ready to support Made In

Italy by providing the know-how, the

industrial resources and the advanced

research on materials and design

of an international group entirely

dedicated to glass packaging for food

and drink.”

AT PAGE 26

Just like home...

At the Circolo Sandro Pertini of

Castagnola in the province of

Massa Carrara there is Aunt Piera

who has decided to offer to the

patrons a home cooking and the

typical atmosphere that is breathed

between the home walls

By Maria Elena Dipace

All very good, friendly staff and a

quiet environment. Great Tordelli

and the mixed fry tasty and light. In

a nutshell... Complete!!!”. A simple

and straightforward commentary

summarizing in a nutshell the

secret of the success of the Circolo

Sandro Pertini in Massa Carrara.

And on TripAdvisor are hundreds

of comments that have the same

tenor: all the patrons tell the

same experience, that is, having

tasted traditional Massese dishes

in a welcoming environment

that transports you to a domestic

dimension that nowadays seems to

be very appreciated. “Sometimes

you need little to satisfy the tastes

of very different patrons – explains

the owner (and Cook) Piera Ricci –

we’ve been doing it since 1990 and it

seems that the formula is successful.”

We start from the beginning. She

managed a private asylum before

starting this activity.

How and why did you “cross” the

world of catering? The world of

cooking has always been my passion

and, encouraged by my husband

Angelo, we have embarked on this

path. How was the Circolo Sandro

Pertini born? The Circolo Sandro

Pertini was founded in 1990 by the

idea of creating an environment of

cheerfulness and tranquillity, but

above all with the intent of making

known the oldest recipes in the

local culinary tradition, which my

grandmother taught me. From the

outset she wanted to focus on a

cuisine of the territory linked to

the typical dishes of the Massese

kitchen. She has the same menu

since 1990 and affectionate patrons

(as well as many new ones that are

added every day) willing to arrive

even from far away.

What’s your secret? The simplicity...

My motto is “Just like Home” and

I think I transmit it well to all my

clients. Tell us about your menu...

My menu, is made up of a few

dishes, a conscious choice of ours

but that is at the base, I think, of

the success of our restaurant. There

are the “Tordelli of Aunt Piera or

Tordelli di Pertini, or ravioli of

meat seasoned with ragù, a must

in my kitchen. The Tagliatelle

Stordellate: It is made of handmade

pasta topped with the filling and

the Ragù dei Tordelli. Then the

Tagliatelle with Porcini mushrooms,

the Taglierini with beans, the broth

of beans and mixed vegetables with

hand-made pasta of elongated shape

called “Taglierino”, the mixed fry of

chicken & Rabbit, friedcod (cod in

batter), vegetables stuffed with the

usual stuffing of the Tordelli, Roast-

beef... and finally, the traditional

desserts like rice cake, apple pie,

and tarts of various tastes. The same

menu, but how the ingredients have

changed in these years.

Who are the suppliers? We have been

using the same ingredients from

the same suppliers for 26 years that

fate made us meet in life and work.

I thank those who in all this time

have maintained the professionalism

and quality of the products, my

grandchildren Silvestro and Stefano

Panconi that thanks to their activity

“GF1” provide us with top quality

ingredients. Finally, I would like to

mention Paolo Bosoni, farmer and

wine producer who with his brand

“Cantine Lunae” accompanies our

dishes.

How many people work in the

kitchen with you? There are also

your daughters. How did you split

the roles? It seems there is also a

“small” reinforcement... The Circolo

Sandro Pertini is family-run, next

to me in all these years there have

always been my daughters Paola and

Alessandra, important figures in the

growth of our restaurant. There are

also my nieces Abigail and Linda

who deal with the management of

the restaurant. Two and a half years

ago my nephew Suyen joined, who

despite the young age already knows

how to knead the Tordelli.

Are you happy with the choice of your

daughters/grandchildren? Today it is

increasingly difficult for children to

follow the footsteps of their parents,

especially if it is a difficult job like that

MAGAZINE