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JUN. JUL. 2017
II
Law - aimed at reducing waste
and encouraging and promoting
as much as possible its donation,
transformation and the redistribution
of not only foodstuff surplus
along the entire supply chain, the
merchants have been called into
question and made protagonists of
this great ‘revolution’ which has a
testimonial of such importance at
world level (see service on page 38).
And when we talk about the
protagonists, how can we not deal
with the subject of “media” chefs, an
increasingly rampant phenomenon
in our industry. But what’s really
behind this phenomenon? Is it just
pure limelight, or is there something
more? The answer is found in service
on Pag. 16.
Staying on the VIP theme, how much is
needed for a locale to invest in a guest
that can in some way attract more
customers? (service on page 44) Or, is
it better to concentrate on the personal
food shopper? A sort of PR that advises
the client where to eat (pag. 22).
There are many ideas in this issue too.
Summer is on the doorstep, as our
nutritionist reminds us on Pag. 54.
There are many opportunities, you
just need to take them!
Enjoy your read!
By Lorenzo Morelli
AT PAGE 6
Qi Fairs
By Maria Elena Dipace,
‘Meat’ sector refresher
course
On 22nd April at the Ristogamma di
Rubiera (RE), a refresher course was
held for the meat sector aimed at
the staff of the companies GF1/GF2,
Morelli Catering and Ristogamma.
After a guided tour of the structure
to get to know the new areas
created thanks to the extension of
the warehouse, all the participants
found themselves in the classroom
to continue working. The group,
consisting of about 30 people, received
a small pantry that brought back in
broad terms the origin of the themes
that were dealt with and examined
during the course. During the day,
attention was focused on the basics
and easy-to-learn information for
participants in order to offer them new
tools for carrying out their daily tasks
and topics of comparison with their
counterparts. Going into the specifics,
it started with an assessment of the
animal at the time of slaughter to
define the bovine carcass with regards
the category/conformation and the
state of fattening. This was followed
by information on the labelling of
meats with the various specifications
included in the label: from the names
of the cuts and type of meat (bovine-
calf-pork), to the various disciplinary
labelling used. This was followed by
an overview of the various breeds that
we currently find on the market, from
Black Angus, Hereford, Charolise,
Limousine etc. Considerations were
also made on factors capable of
affecting the quality of beef (age,
gender, race, nutrient level and
managment, slaughter, post-slaughter).
The work was completed with a
practical evaluation: the company
Ristogamma made a side of veal
available that was boned/dissected
by a professional in order to give the
participants the view of the various
cuts of meat with their denomination
that they then found in the pantry.
During the execution of the theoretical
and boning course there were relevant
remarks of the various problems with
which the staff come up against daily.
We were also at the
Seafood Expo Global in
Brussels
From 25th to 27th April 2017, the
Seafood Expo Global 2017, the
world’s largest seafood fair, took
place in Brussels. There were more
than 25,000 buyers, suppliers, media
and other fish industry professionals
from over 144 countries, who met
in Brussels to promote and develop
their business. In fact, Seafood Expo
Global in Brussels is one of the most
important occasions to meet buyers
and do business with suppliers from
every corner of the globe. We at CIC
were there represented by Stefano
Del Vecchio, fish sector buyer,
and Roberto Zanobi, our partner
from Formasal. Both expressed
their satisfaction in having been
able to take part in this important
international showcase. At such a
difficult time for the fishery sector
where it becomes increasingly
difficult to find the product and,
often, run into stock shortages,
it is of paramount importance to
identify new suppliers able to offer
a series of products that present
some difficulties to obtain. Italy was
also present with a stand of 1000 sq.
m. by the Ministry of Agricultural
Policies that hosted 56 companies
throughout the chain (fisheries,
transformation, aquaculture) from
13 different regions, including Lazio,
Tuscany, Piedmont and Marche.
Puglia, Calabria, Sicily, Emilia
Romagna and Friuli Venezia Giulia.
Product traceability and sustainability
of the production process were the
key concepts of the Italian presence
that aims to promote the responsible
consumption of typical species of our
coasts: clam, anchovy, bluefin tuna,
scampi, squid, hake, mussel, red
prawn and bass.
With over 1,800
companies confirmed,
HostMilano exceeds
the numbers of the
2015 edition
The countdown has begun for the
40th edition of HostMilano, which,
at Fieramilano from Friday 20th to
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