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AGO. SET. 2017
II
Still, it seems that it is a struggle to
give up this habit for Italians in the
restaurant. Proof of this is the growing
fashion of foodporn (service on Pag.
48), or a mass of users who continue
undeterred to flood social networks
with photos of the food they are
about to eat. In short, whether it be
finger food or a dinner in a gourmet
restaurant, a pasta dish, a rich salad
or a particularly spectacular cake, the
rule is only one: to make the mouth
water to anyone who is snooping
on the pages of social networks.
However, we cannot – and we do not
want – to stop progress. An evolution,
that which we are experiencing
especially in our industry, that is
unstoppable. It is also apparent from
the fact that there are about to land
on our tables styles and traditions
that we would never have imagined
ourselves to see, from insects to meat
produced in the laboratory (service on
page 16). Fortunately, there are still
restaurants that, despite continuing
to offer traditional dishes, are still
very successful, as in the case of
Lucrezia D’Arcangelo (cover story pag.
26), chef patron of the restaurant ‘Il
Focolare’ of Colle Corvino (PE). This is
because, beyond what is on the plate,
the one thing which always counts is
the professionalism and service. And
this is the spirit that we at CIC must
continue to always propose to our
customers!
Enjoy your read
By Lorenzo Morelli
AT PAGE 6
Qi News
By Maria Elena Dipace,
Business: 7.5% increase
in restaurant demand
Food bloggers and chef superstars
seem to have awakened the interest
of aspiring entrepreneurs to the world
of food. The confirmation comes
from the surveys of Osservatorio
Immobiliare.it, which has analysed
all the for-sale notices of activities
and licenses on the portal: in the last
year the prices of restaurants for sale
increased by 2.5% compared with an
increase in demand (+ 7.5%) and those
offered declining by 3.5%. Even more
so, ice cream parlours and pastry
shops are increasingly sought by those
who want to undertake a commercial
activity: in one year the demand
increased by 5% and 3% respectively.
Record heat: fruit
consumption boom but
wine at risk
This year’s record heat is likely to
have a negative impact on European
wine due not to the vines, but to
the reduced productivity of those
working in the vineyards: if the
temperatures are too high, the
productivity of workers can decrease
by up to 27%. This is the information
which emerges from a study
published in Temperature magazine
by the group coordinated by Andreas
Flouris of the Greek University of
Thessaly. The researchers studied
the effects of high temperatures on
the productivity of seven workers
engaged in the harvesting of grapes
in Cyprus, where they often work
even in temperatures of 36 degrees.
The result? High temperatures
are related to a significant loss of
productivity that can reach 27%. The
main problem is related to the effects
of the heat on the health of the
worker, especially on the metabolism,
blood pressure and cardiovascular
system in general, problems that
result in a decrease in productivity
of those who work in the vineyard.
In addition, when the temperatures
are too high, a person tends to work
less, up to 15% less than the norm,
due to irregular and unplanned
breaks. On the other hand, the same
heat pushes the consumption of fruit
and vegetables to record levels for
the new millennium, with a growth
this year of 9.6%. This is underlined
by Coldiretti, noting that purchases
have never been so high for at least
17 years on the basis of the Nielsen
data for the first four months of
2017. In detail, the increases –
informs Coldiretti – are those of the
consumption of dried fruit (+ 11.9%),
vegetables (+ 11.9%) and fruit (+ 7.1%),
not only because of a tendency for
a healthier lifestyle but also because
the boiling climate increases demand
for refreshing foods.
The desire for
sustainable wine grows
among consumers
Sustainable wine is a market with
good growth prospects, also on
account of potential exports to “rich”
markets such as the United States
and northern Europe, particularly
Norway and Sweden. This has
emerged from research conducted by
Nomisma Wine Monitor, presented
on the occasion of the workshop
on sustainable wines organised
in Bologna in collaboration with
the Ministry of the Environment.
In the USA, according to research,
“Two out of 10 wine consumers buy
certified sustainable wines, but the
potential audience is at least twice
as much. However, the difficulty
in their identification appears to
be among the main obstacles to
a greater spread of these wines.”
The United States, moreover, is
also at the forefront with regards
to production: in Sonoma County,
California (the second largest of
the state by vineyard size, after San
Joaquin), to date 60% of the living
area is certified “sustainable” (about
14,000 hectares), but the goal is to
reach 100% by 2019. “Environmental
sustainability represents, after
terrorism and health care, the third
most felt concern by Americans.
And it is also on the wave of this
sensibility that the purchase of
the various sustainable wines is
included – for the majority of those
wines of Californian and Australian
origin – bought today by 2 US
consumers out of 10”, explains
the manager of Nomisma Wine
Monitor Denis Pantini on the basis
of a survey on a sample of 1,500
wine consumers residing in the
states of New York, California and
Florida, which together represent
more than 50% of the value of the
total imports of wine in the USA.
MAGAZINE