QUALITALY

JUN. JUL. 2017

Spezia, shifting attention to artistic

and archaeological beauty one meets

two important sites: Parco di Luni and

the Roman Villa of Varignano. The

first – annexed to a rich museum with

paths and guided tours to the entire

centre – is evidence of the ancient

city of Luna, a Roman colony of the

2nd century B.C.

and active until 1200 - 1300, when

water-logging determined its

abandonment. Instead the latter is

a Roman residence, not far from

Portovenere, another beautiful

seaside area overlooking the Golfo

dei Poeti. “A unique example that

binds the concept of a seaside villa

with that of a rustic dwelling: it rises

in fact in an area surrounded by

olive trees and, inside, is preserved

a torcularium (Roman oil mill) in

excellent condition, the oldest in

Liguria.” states Doctor Antonella

Traverso, director of the Polo Museale

di Luni. The presence of a small dock

for ships that had the task of carrying

the oil throughout the Mediterranean,

confirms how, in this land, the

cultivation of the olive has always

occupied a fundamental role.

THE TREASURES OF UNESCO

From archaeological and gastronomic

excellence to natural beauty. The

province of La Spezia can also

boast the Parco delle Cinque Terre,

recognized as a UNESCO World

Heritage site in the 1990s. A handful

of villages clinging to the cliffs that

are reflected on the Ligurian Sea, a

destination of thousands of tourists

from all over the world who remain

enchanted by the beauty of the

place, along the paths overlooking

the sea that connect the 5 villages of

Riomaggiore, Manarola, Corniglia,

Vernazza and Monterosso al Mare.

Breathtaking landscapes and

delicacies on the table because,

in addition to the aforementioned

pesto Ligure, here you can taste

salted anchovies, specialities of

Monterosso and Riomaggiore. From

the oenological point of view, the

area of the Sciachetrà wine, a Passito

Doc that comes from the grapes

harvested on the terraces, which are

also subject to various safeguards for

the preservation of the environment.

HISTORY OF EXCELLENCE

Still a little further and one arrives

in Levanto, another seaside resort of

excellence. Located in a valley (the

first evidence of the city dates back

to Roman times), its ridges covered

with olive trees and vineyards

sloping towards the sea to the

Mesco promontory. Linked to the

Maritime Republic of Genoa, it was

an important commercial stopover as

well as being a transit town on the

Via Francigena. Today, part of the

territory of Levanto falls within the

park of the Cinque Terre.

Actually on this route between

Tuscany and Liguria, operates a

flagship company of the food and

wine and distribution industry: GF1

of the brothers Silvestro and Stefano

Panconi with two Cash & Carry in

Avenza and Levanto.

“Our company is linked to its

territory,” says Stefano Panconi “We

were born and live in the area. We

come from a long family tradition

of wholesalers: this activity was

first started in 1921 by grandfather

Sylvester and Grandma Elia, in the

old bottega dei Quercioli in Massa. It

continued in the 1970s with my father

John and uncles Franco, Fortunato

and Emanuele. I still remember the

games of hide and seek with my

brother and my cousins among the

shelves of the warehouse of the

Quercioli... We have grown up seeing

food products and, as we always

repeat, we have this trade in our

blood.”

What were the market trends in

line with the typical products?

The market has changed in recent

years. If before there was a request

for multinational brand products,

today we are asked for regional

products, better still if locally

sourced. For example, in the Circolo

Sandro Pertini of Castagnola di

Massa, at Aunt Piera, we have the

typical Tordello Massese. In addition

we find the Taggiasche olives of

Lanfranco di Savona, the Prà Basil

from the greenhouses by the sea,

the lemonade of Niasca of Portofino,

the organic cheeses of the Val di

Vara, Testaroli, honey, the lamb of

Lunigiana, the Colonnata lard from

Aldo di Montignoso, the Bazzone

hams of Garfagnana from the

Salumificio Gombitelli, the organic

pecorino from the Busti di Pisa

family, and even the artisan beers of

the Apuan brewery which produces

under the Castello dei Cibo Malaspina

in Massa. These are just a few new

entries from our range.”

Any suggestions to develop this area

between Tuscany and Liguria?

A wonderful geographic area

must have a synergy between

its institutions, to create synergy

because union is strength. It requires

a promotion of the entire territory

between the Apuan-Versilia coast, the

Levante Ligure, the inland of the Val

di Vara, Lunigiana and Garfagnana, to

make us known beyond the national

borders”.

From Versilia to Levanto: what are

the strengths of your activity and

what suggestions for improvement

also in relation to CIC?

“Elasticity, flexibility and a very

fast delivery service, if possible

almost immediately. We have a well

organized system, able to effect

requests in a time span of 3-12 hours

from their order. Our company motto

has always been: you dedicate your

time to business, we’ll handle your

supply! We think that synergy is the

ideal solution to make tourists aware

of the richness of these territories;

it requires comparison, exchange of

ideas and experiences and the CIC,

also from this point of view, gives us

great inspiration and support. Maybe

it seems obvious to say but...union

is strength. And we have always

believed in this motto! “

AT PAGE 16

Not just cooking

From consultancy to courses, from

catering to books: What do chefs

do to add value to a culinary activity

where costs affect profitability?

By Anna Muzio

From the verb ‘to cook’. For a chef

nothing else should exist. Yet often a