QUALITALY 138

Januar y/Februar y 2024 I MAGAZINE AT PAGE 1 Optimists by choice! by Lorenzo Morelli I am an unabashed enthusiast, an optimist by nature, one of those dreamers who always find a ray of light even on the darkest of days. My mind is always open to the infinite possibilities that the future holds. In a world that sometimes seems to be overshadowed by uncertainty and challenge, I choose to see the glass half full, to look beyond the obstacles and embrace the opportunities with energy and determination. I am not just an optimist by conviction, but by choice, because I firmly believe that it is this positive outlook that allows us to overcome any obstacle and achieve great things. And so, even in times of economic uncertainty and instability, I appeal to you to once again take up those challenges and opportunities that our industry holds in store for us. Through our exclusive observatory - the Qualitaly magazine - we once again seek to offer you some ideas for your activities. And so we explored the strategies adopted by a number of restaurateurs across the country to contain prices without compromising the quality of the products on offer, discovering that there are many original ideas to consider (report on page 12). We then looked at the issue of doggy bags in restaurants - now a bill is being proposed in Parliament to make it mandatory - a practice that not only reduces waste, but also promotes greater attention to the environment (p. 24). In addition, we examined the importance of lighting in dining establishments, an element that is often underestimated but crucial for creating the right atmosphere and heightening the eating experience. Another point of interest is the focus on the mushroom market, a sector that continues to grow and presents new challenges and opportunities for our producers. We explore current trends and future prospects in this industry so rich in tradition and flavour. But the centrepiece of this edition is the story of our cover chef, Paolo Lavezzini. Through his words, we were able to immerse ourselves in the fusion of styles in his cuisine, a fascinating journey that reflects the continuous evolution of cuisine. Finally, we had the opportunity to explore the distinctive flavours of Friuli Venezia Giulia, a region that enchants with its culinary variety and originality. So, are we ready to embrace the future with confidence and determination? I believe so, with the knowledge that together we can overcome every obstacle and seize every opportunity presented to us by this industry. Enjoy your read AT PAGE 3 Emphasising our strengths by Silvestro Panconi Councilor of Cooperativa Italiana Catering In these times of economic turmoil and financial uncertainty, it is our duty to reflect on the challenges we face on a daily basis in our industry and, more specifically, on the growing inflationary pressure that is affecting us. As a Board member of this Consortium, it is my obligation not only to recognise these challenges but also to outline our strategy to successfully address them. Inflation is a situation we cannot ignore. Rising prices of raw materials, taxes and logistics costs are having a direct impact on our operating expenses. However, JAN/FEB 2024 MAGAZINE Traduzione a cura di Christopher Farley