Qualitaly_123

JUN. JUL. 2021 XI clove of garlic, half a sliced onion, a sliced cucumber, a little oregano, salt, parsley and plenty of extra virgin olive oil. Finally, the water is added; the hard bread cut into small pieces will be immersed and, after it has absorbed the water, served (a secret instead of water, ice cubes can be added). A dish we serve on hot summer days with cold water and very hard sourdough bread, even one week old. By Pietro Zito AT PAGE 26 ON THE TABLE Delivery, not just emergency Delivery, if well managed, can become a strength of a restaurant, even with opening restrictions. Here’s how to organise it with complete confidence by Elena Consonni Delivery, as the only tool available to continue working throughout the severest periods of the pandemic, can become an opportunity to be exploited to the fullest even with reopening, to offer customers one more choice: the convenience of home consumption. Delivery was the protagonist of the first episode of last year’s edition of Alessandro Borghese’s “4 ristoranti” program and was the element that determined the victory of the Slow Sud restaurant in Milan, which knew how to best manage this type of service. For delivery to become a truly distinguishing element of one’s offer and not just a mere palliative to avoid closure, it must be managed properly in all its aspects. First things first comes food safety, which must always be guaranteed to customers, even if consumption takes place at home, instead of at the restaurant. “Food products,” explains Marco Valerio Sarti, food technologist owner of Viesse Consulting who has thoroughly studied the delivery in the last year and a half, to the point of creating a community to inform restaurateurs on these issues, “possess characteristics of different microbiological, chemical / physical conservation depending on the ingredients used, the type of ingredient, the handling, cooking and assembly techniques. Therefore, within a catering business, it is necessary to study and design a specific procedure that concerns the delivery of one’s offer to the final consumer”. TRANSPORTATION Transportation must also be planned with this in mind. It can be managed hot, using isothermal food containers that store food products at a temperature above 60° C (governing law: DPR 327/80), or cold, for perishable thermally cooked foods, with a temperature limit set at 10° C. “If you do not opt to manage foods with the aforementioned temperature ranges,” underlines Sarti, “it is advisable to study and develop operational measures that have a limited transport time. In this case, it is crucial to provide for procedures in the inspection manual that appropriately consider the associated risks, and, in this sense, it is advisable to provide analytical tests to validate the process, in order to guarantee the health requirements”. THE RULES FOR THE PERFECT PACKAGING An essential element in the success of the delivery service is the packaging, chosen according to the type of food transported. Again, the priority must be safety. “There are common characteristics of health and hygiene that the packaging used must ensure in order to be used,” explains Sarti. “To be on the safe side, it is always a good idea to ask the supplier for the certificate of conformity with Regulation 1935/2004/EC, for which the famous symbol of the glass and fork that we often find on food packaging is issued”. According to Sarti, the factors to be analysed for a comparison between the different containers for food delivery are: # cold products $ % of sauces and condiments from the containers & cleaning ' of transport $ THE MOST SUITABLE CONTAINERS FOR TRANSPORT “We can group the equipment available on the market into two broad categories: insulated bags and boxes. Rather than the advantages and disadvantages of each material, I would rather speak of specific characteristics of each. It is possible, for example, to choose between isothermal containers made of compostable and/or recyclable material, which certainly have a lower heat resistance than traditional plastic or polystyrene and are less competitive in terms of price but are advantageous if we consider the environmental aspect and the increasing “green” attention of the average consumer”. As for the insulated bags to be used for transport, they are usually coated with anti-tear aluminium foil, but the important thing is to choose the right capacity and carefully deliver the various dishes. “Isothermal