QUALITALY 139

May 2024 I MAGAZINE AT PAGE 1 Let’s get ready for a successful summer Despite the economic and geopolitical challenges that have marked the last few years of ‘our story’, the professional hospitality sector shows extraordinary resilience. Tourism and Made in Italy continue to thrive, confirming their fundamental role in the economic and social fabric of our country. The hospitality industry has always been able to adapt to changing market conditions, but never before has it shown such resilience! The figures speak for themselves: both Italians and foreign tourists are not abandoning their desire to travel and discover the wonders of our country. Bookings are on the rise, hotels are selling out and local businesses are preparing to welcome a flow of visitors not seen in a long time. Figures from the Italian Hotel and Tourism Association (AIAT) show a 25% increase in bookings compared to the same period last year, with a peak expected during the summer months. This is not only a breath of fresh air for the sector, but also a sign of rebirth for the entire economy. A tangible example of this recovery is the numerous events and festivals that, after years of restrictions, are once again bringing colour to our cities and countryside. These social gatherings not only fuel the local economy, but recreate the sense of community and belonging that has always characterised our country. But the hospitality sector is not only a source of income and employment, it is also a vector of culture and tradition. And in the vast landscape of Italian culinary excellence, tuna occupies a prominent place that deserves to be celebrated (feature on page 20). This fish, loved and appreciated all over the world, is not only a pillar of our culinary tradition, but also a symbol of sustainability and innovation in food production. From the coasts of Sicily to the canned tuna we find on our tables, Italian tuna is synonymous with quality, taste and culture. And then we will share with you success stories, such as that of our cover story protagonist, Alessandro Menoncic who, after starting his law studies, decided to take a completely different path and enter the fascinating world of professional catering, boasting collaborations with chefs of the calibre of Gordon Ramsey or Ducasse, later going on to manage the kitchen of Acqua in Olgiate Olona (Va), Davide Possoni ’s restaurant that has now joined the family restaurant - Ma.Ri.na. - the city’s historic restaurant awarded a star by the Michelin Guide for 26 years. Lastly, just to reinforce what was said at the beginning, we ‘host’ the latest Catering Report drawn up by the Centro Studi Fipe, which shows a sector in rapid growth. Let us then prepare to experience a summer of great results, with our hearts full of hope and the awareness that, together, we can overcome any challenge. Enjoy your read! By Lorenzo Morelli AT PAGE 3 Quality and sustainability will guide the decisions of the new Board On 11 May last, the Shareholders’ Meeting elected the new Board of Directors of Cooperativa Italiana Catering. This vote was an expression of continuity and innovation that resolved the entry onto the Board MAY 2024 MAGAZINE Traduzione a cura di Christopher Farley