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Februar y/March 202 2 XIII MAGAZINE wild boars”. Paolo Garolla, meat manager of the Martini Alimentare Group, said, adding an important clarification: “Italy, with responsibility, has immediately shed light on the issue, unlike other countries. According to Garolla, who was asked about the safety of the meat, it is very difficult for wild pigs to come into contact with pigs from farms, precisely because they are protected and housed in safe environments: “Italian farms are well structured and follow precise hygiene standards. That’s why you can be sure of the meat. In addition, as far as Martini is concerned, we can safely rely on traceability, from the pig to the finished product, which is an essential aspect both for large-scale distribution and for HoReCa”. A controlled supply chain is important because it allows a clear view of what ends up on the table, from the feeding of the pigs to the marketing of the meat. “There is no need for alarmism, meat and sausages have a label that proves they are Italian and Martini guarantees that the pigs were born, bred, slaughtered and processed in Italy. Every single package tells the story of the product”. __________________________________ BOX Export figures for 2021 It is estimated that in 2021, Italian exports of pork and cured meats amounted to approximately 415,714 tonnes, for a total value of just over 2 billion euros, of which 84% was accounted for by processed meats (hams, cured meats, etc.). Approximately 60% of Italian pig meat exports are destined for EU countries (mainly France, Germany, Belgium, Spain, Austria and the Netherlands), with the remaining 40% destined for non- EU countries. In terms of export value, the United Kingdom is the main buyer, followed by the United States, China, Switzerland, Japan, Canada, Hong Kong and Australia. ______________________________ BOX The case of non-EU countries Non-EU countries that do not recognise the ‘regionalisation principle’ impose import bans on all products from the entire national territory. China, Taiwan and Cuba have already implemented the suspension, Japan allows customs clearance of pork products packaged until 13 December 2021, Brazil has suspended imports of pork and various short-aged products, and Serbia only allows heat-treated products. ______________________________ AT PAGE 46-47 YOU KNOW WHAT’S NEW? Confectionery: what’s next? TWO BIG NAMES IN THE SECTOR TELL US ABOUT THEIR VISION OF PASTRY MAKING. AND INSTEAD OF ICING AND FOOD DESIGN, THEY TELL US ABOUT VALUES AND SERVICE. by Anna Muzio Beautiful with soul. In recent years, pastry has evolved - like the restaurant industry years before - from the Cinderella of the kitchen to a star that shines in its own light. Thanks to design, social media posts and television programmes. The confectioner has become Pastry Chef, pastries and panettone mignon, large, leavened items, single portions and macarons, éclairs, pavlovas and Red Velvet have arrived.