DOCSLIB.ORG

Cover Italy for Export 3.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

www.gdoweek.it www.gdoweekTV.it Poste Italiane S.p.A. - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n. 46) - art. 1, Comma 1, DCB Milano Comma 1, 1, 46) - art. 27/02/2004 n. in L. 353/2003 (Conv. - D.L. A.P. in - Sped. Poste Italiane S.p.A. Private label An opportunity to promote Italian products Italian food&beverage All the main export-oriented markets’ performance Cheese and wine The american context Equipment Plenty of attention to detail when the store “dressed” Italian • Supplemento a GDOWEEK n. 526 • Settimanale • Il Sole 24 ORE Business Media Srl – via G.Patecchio 2 – 20141 Milano • 526 • Settimanale Il Sole 24 ORE Business Media Srl – via G.Patecchio • Supplemento a GDOWEEK n. by POINTOfvIew Italian food: the ritual beyond the product Ten days after the opening of Eataly in New eat”, it is equally true that the agri-food wealth of York, a search on the subject on Google yielded a country is the result of geography, economics a list of 510,000 pages, 270,000 of which were and culture, in fact all those features that make published in the last month. The most astonish- it what it is. In this sense it is certainly no co- ing thing about this was that 80% of the entries incidence that Italy’s agri-food business, which were from foreign sources: 313,000 were English, closed 2009 (the darkest year of the recession) 18,200 Spanish, 6,100 French, 4,000 Japanese, with a global turnover of 120 billion euros, 20 bil- 2,400 German and so on. Undoubtedly the size, lion of the total coming from exports, is not just location and concept of the new Manhattan store the country’s second largest production area, but (see page 6) made it quite an exciting piece of also one of the best performers when it comes to news, but the very fact that the opening of Eataly exports. was featured in articles in the world’s main news- papers tells us much about the way Italian food Communicating product value, has at last cast off its old-fashioned image of including through retailers platefuls of spaghetti eaten to the accompani- This result is to a large extent due to efforts made ment of mandolin music (in Little Italy, say) and in many divisions - wine being a good example become one of the very symbols of Italian style, - to create more variety and boost production, not so much a consumer trend as a whole life- either through innovation or through a return style statement centring around the pleasures of to traditional values. But it is a well-established life, good taste in both senses of the word (style fact in today’s world that no matter how good it and flavour) and quality time spent with friends is, no product can sell itself on its own, and cer- and family. To say nothing of the whole business tainly not in a competitive scenario as complex as of the Mediterranean diet, on which Italian cui- the international marketplace, where the brand fIOReNZA sine is essentially based, the one the nutritionists name is often not known and in some cases the DevINCeNZI keep telling us to follow if we want to stay fit and whole product typology has to be constructed healthy without going on punishing diets. from scratch. Not that we should underestimate the intrinsic quality of the product (which indeed Globalisation should become one of its prerequisites, along and internationalisation with food safety), since this is crucial to the way, In the last few years Italian food has taken on a or ways, in which the product is presented on whole new set of perceived values, at a global lev- the various markets. It is true that 76% of export el, aimed at the more advanced kind of consumer revenues come from the big industrial brands looking for quality and variety, but also new cults (source: Federalimentare), but too many SMEs and rituals. And globalisation, a process that until are trying to sell abroad without the backing or very recently had very negative connotations for know-how required to set up adequate market- many Italian SMEs, is at last emerging as an op- ing plans. Which is where retailers come into the portunity to seize in order to expand business, or picture: both foreign and Italian retailers looking at least to make up for fall-offs in domestic con- to supply high-quality Italian food could become GDOweeK sumption. And if it is true that “you are what you very useful partners in this context. eDITOR www.gdoweek.it ITALY fOR eXPORT www.gdoweekTv.it 3 Contents News Balsamic vinegar is booming 6 Eataly comes to New York 28 Fresh fruit and vegetables: 23 7 Dei Frescobaldi Restaurant&Wine, international competition favours the pride of Harrods variety and commercial innovation 44 8 Peck: the Italian fi ne food takes 30 Fruit&veg preserved: tomato, on the Far East growing in popularity and keeping us healthy 46 Private label 32 Seafood preserved: tuna leads 10 Stores’ own brands: an opportunity the way, with a shoal of anchoves to promote Italian products close behind 34 Confectioners have the right agent 19 Export-oriented markets to raise exports 16 Italian charcuterie sails 36 Coffee: espresso and beyond. 43 through the recession New rituals for all to enjoy 20 2009: a record year for cheese 38 Italian beer in all its 66 24 Pasta: Italy’s most iconic foodstuff glorious, thirst-quenching variety takes a new, trendier turn 40 Wine: quality and biodiversity, 26 Oil: green gold is going great guns. the mainstays of exports 50 www.gdoweek.it 4 www.gdoweekTV.it ITALY FOR EXPORT Supplement to n° 526 - 2010 www.gdoweek.it - www.gdoweektv.it EDITOR: Cristina Lazzati EDITOR IN CHIEF: Ugo Stella, Gennaro Fucile Contents EDITORIAL OFFICE: Tiziana C. Aquilani, Marina Bassi, Fiorenza De Vincenzi, Gino Pagliuca, Enrico Sacchi EDITORIAL ASSISTANT: Tiziana Laffranchi [email protected] 2010 COLLABORATORS: Davide Bernieri, Susannah Gold, Manuela Soressi TRANSLATION: David Lowry, Kate Mitchell GRAPHICS DEPARTMENT: Walter Tinelli (Art director), Laura Itolli GRAPHIC DESIGN: Walter Tinelli BUSINESS MEDIA EDITORIAL MANAGER: Mattia Losi OWNER AND PUBLISHER: Il Sole 24 ORE S.p.A. REGISTERED OFFICE: Via Monte Rosa, 91 - 20149 Milano CHAIRMAN: Giancarlo Cerutti CHIEF EXECUTIVE OFFICER: Donatella Treu HEADQUARTERS: Via G. Patecchio, 2 - 20141 Milano Tel. +39 02 3964.61 ADVERTISING DEPARTMENT: Tel. +39 02 3964.6622 PRINTER: ELCOGRAF-Pozzoni S.p.a. - Via Nazionale 14 23833 Beverate di Brivio (LC) SUBCRIPTIONS SERVICE: www.shopping24.it [email protected] Tel. 02-39646420 - Fax 02-39646294 MIlan Law Court Registration n. 392/72 ROC n. 6553 del 10 /12/2001 The American context ISSN 1123-7260 23 Mozzarella is still the number one Italian cheese in the State 44 Italian wines still reign in Usa Associato a: Equipment 46 Plenty of attention to detail Informativa ex D. Lgs. 196/03 (tutela della privacy). Il Sole 24 ORE S.p.A., Titolare del trattamento, tratta, con modalità connesse ai fini, i Suoi dati when the store “dressed” Italian personali, liberamente conferiti al momento della sottoscrizione dell’abbonamento od acquisiti da elenchi contenenti dati personali relativi allo svolgimento di attività economiche ed equiparate per i quali si applica l’art. 24, comma 1, lett. d del D. Lgs. 196/03, per inviarLe la rivista in abbonamento od in omaggio. Potrà esercitare i diritti dell’art. 7 del D. Lgs n. 196/03 (accesso, correzione, can- Snapshot cellazione, ecc.) rivolgendosi al Responsabile del trattamento, che è il Direttore Generale dell’Area Professionale, presso Il Sole 24 ORE S.p.A., l’Ufficio Diffusione c/o la sede di via Patecchio 2 - 20141 19 Raw ham, a fl avoursome food Milano. Gli articoli e le fotografie, anche se non pubblicati, non si restituiscono. Tutti i diritti sono riservati; nessuna parte di questa pubblicazione può essere riprodotta, memorizzata o trasmessa in that comes in so many varieties nessun modo o forma, sia essa elettronica, elettrostatica, fotocopia ciclostile, senza il permesso scritto dall’editore. 43 Spumante: exploring the world L’elenco completo ed aggiornato di tutti i Responsabili del trattamento è disponibile presso l’Ufficio Privacy, Via Monte Rosa 91, 20149 Milano. I Suoi dati potranno essere trattati da incaricati preposti of Italian bubbly agli ordini, al marketing, al servizio clienti e all’amministrazione e potranno essere comunicati alle so- cietà di Gruppo 24 ORE per il perseguimento delle medesime finalità della raccolta, a società esterne 66 Italian fairs: events not per la spedizione della Rivista e per l’invio di nostro materiale promozionale. to be missed “Annuncio ai sensi dell’articolo 2, comma 2, del “Codice di deontologia relativo al trattamento dei dati personali nell’esercizio dell’attività giornalistica”. La società Il Sole 24 ORE S.p.A., editore della rivista Gdoweek rende noto al pubblico che esistono banche-dati di uso redazionale nelle quali sono raccolti dati personali. Il luogo dove è possibile 50 The Company Profi les esercitare i diritti previsti dal D.LGS. n. 196/03 è l’ufficio del Responsabile del Trattamento dei dati personali, presso il coordinamento delle segreterie redazionali (fax 02 39844801). Testata a diffusione nazionale volontariamente sottoposta dall’editore ad accertamento e riscontro della tiratura e diffusione per il periodo 01/01/2009-31/12/2009; tiratura media 21.022 copie, diffusione media 20.589 copie. Società di Revisione Fausto Vittucci & C. sas. www.gdoweek.it ITALY FOR EXPORT www.gdoweekTV.it 5 news Japan and Korea QB’s latest projects Anyone who has ever used an Ital- ian cookery book knows that the let- ters “q.b.” stand for “quanto basta”, Eataly, the Italian food an indication that “as much as is needed” of the ingredient concerned cult store, comes to NYC should be added.
Recommended publications
  • Small & Shareable Salads Pasta Entrees

    Small & Shareable Salads Pasta Entrees

    SMALL & SHAREABLE PAS TA POTATO & RAMP SOUP 8 CACIO E PEPE 12 / 22 potato croutons, fines herbes, Greek olive oil leek tops, black pepper broth, parmesan, bucatini noodle pairs well with Gloria Ferrer Pinot Noir HOUSE MADE BREAD 6 fennel focaccia, whipped butter, citrus marmalade SHORT RIB CRESC TAJAT 15 / 25 whey, buttermilk ricotta, beef jus, horseradish, PORK FAT FRIES 7 charred parsnip, kale HAM FAMILY FARM STRAWBERRIES 10 pairs well with Maeli Merlot blend honey, black pepper & cardamom whipped chèvre, granola, rhubarb, CIOPPINO 17 / 27 basil, spicy greens, white balsamic, single grove extra virgin olive oil clams, mussels, shrimp, smoked fish, caviar butter, ROASTED ASPARAGUS GF 9 squid ink linguine hollandaise, spring flowers, wild chives pairs well with Big Little ‘Mixtape’ Riesling blend MUSSELS & CLAMS 14 GNOCCHI 14 / 24 shallot, garlic, chorizo, pickled red onion, chèvre, freezer peas, citrus marmalade, pea shoot pistou, white wine, butter, cilantro, toast crispy speck, marigold pairs well with Benoit Gautier Chenin Blanc TEMPURA FRIED SQUASH BLOSSOMS 10 whipped chèvre, sumac & aleppo pepper honey RAMP CARBONARA 16 / 26 bacon lardon, ramp leaf & bulb, sarvecchio, egg yolk, linguine PORK BELLY SSAM 10 add house made ramp sausage $7 Mud Lake Farms bibb lettuce, spring kimchi, pairs well with Castello di Volpaia Chianti Classico fermented chile BBQ LAMB KAFTA MEATBALLS GF 12 * All of our pastas are made in house daily with traditional methods tahini sauce, pine nuts, pickled turnips, parsley and thoughtfully sourced ingredients.

  • Italian-Style Chicken Noodle Soup

    ITALIAN-STYLE CHICKEN NOODLE SOUP INGREDIENTS 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped into half-inch dice 2 ribs celery, chopped 2 medium leeks, trimmed and chopped 1 small onion, chopped 1 bulb fennel, trimmed and chopped 2 large cloves garlic, grated or finely chopped Salt and pepper 1 can diced plum tomatoes (15 ounces) 8 cups chicken stock 1-1 1/2 pounds poached chicken breast, diced 1 rind from a Parmigiano Reggiano cheese round 1/3 pound green beans, halved lengthwise then sliced into thirds on bias 1 pound pici (fat spaghetti) or bucatini, broken in half Serves 6-8 PREPARATION Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender. In another pot, heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve. © 2015 Ray Marks Co. LLC. All rights reserved. 3-8-PW65 Front 4” x 8” 210GSM GA LESS-THAN-15-MINUTE SPINACH AND GNOCCHI WITH GARLIC CHIPS INGREDIENTS Salt and pepper 2 packages gnocchi (10 ounces each) 4 large cloves garlic, peeled and thinly sliced 1/4 cup extra virgin olive oil (EVOO) 1 pound baby spinach, stems discarded Ground nutmeg 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table Serves 6-8 PREPARATION Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they float to the top, 3 minutes.
  • Scents and Flavours

    Scents and Flavours

    Typical products Boccadasse - Genoa Agenzia Regionale per la Promozione Turistica “in Liguria” [email protected] www.turismoinliguria.it Seaside emotions Art Settings www.turismoinliguria.it History Trail Scents and flavours Sports itineraries A sea of gardens From the Woods, the Garden, and the Sea - a Taste of Ligurian Gastronomy - Shades of Flavours from Green to Blue. Publishing Info Publishing Project and All Rights reserved to Agenzia Regionale per la Promozione Turistica “in Liguria”. Images: Archive Agenzia “in Liguria”, and “Regione Liguria” from “Prodotti di Liguria Atlante Regionale dei prodotti tradizionali” - except for page 3-14-15-16-17-18-19-20-21-22 Slow Food Copyright. Graphic Project by: Adam Integrated Communications - Turin - Printed in 2008 - Liability Notice: notwithstanding the careful control checks Agenzia “in Liguria” is Farinata not liable for the reported content and information. www.turismoinliguria.it Scents and Tastes. In all Italian regions traditional recipes originate from the produce of the land. In Liguria the best ingredients are closely linked to sunny crops and terraces plummeting into the sea, to mountains, sandy and rocky beaches, valleys, and country plains. In this varied land fine cuisine flavours are enriched by genuine and simple products, this is why the Ligurian tradition for gourmet food and wine is an enchanting surprise to discover along the journey. Cicciarelli of Noli www.turismoinliguria.it Gallinella 3 Extra Virgin Olive Oil. This magic fluid, with a unique consistency, is the olive groves nectar and the ingredient for Mediterranean potions. The Extra Virgin Olive Oil of the Italian Riviera now has a millenary tradition.
  • Product List Number 5B - October 1, 2017

    Product List Number 5B - October 1, 2017

    Product List Number 5b - October 1, 2017 Sweet Imports LLC – Product List 5b Page 1 Index Mineral Water 1 Tomato Products 2 Organic Sea Salt 4 Extra Virgin Olive Oil 4 ABM and Vinegars 6 Baked Products 8 The food industry has many moving parts and this is even more true when dealing with artisanal companies that produce many excellent Pasta 10 products that are very seasonal, and availability can be severely Rice 17 impacted by the outcome of the latest harvest. Flour 19 At Sweet Imports we strive to give you the most up-to-date pricing Baking Yeast 23 and information on product availability as possible. If this is a printed Truffle Products 24 document it may not be the latest revision published and some Seafood 27 information may be obsolete. Pesto and Ligurean Specialties 29 Please take a moment to log on to our website at https://sweetimports. Preserved Vegetables 32 com/wholesale-account/ and download the latest Product List. Capers 35 Buffalo Mozzarella 37 Fruit Preserves 38 Chocolate 43 Licorice 50 Confetti 50 Candy 51 Dessert Mixes 62 Our cover tribute to Italian excellence 1963 Ferrari 250 GTO Page ii Sweet Imports LLC – Product List 5b Sweet Imports LLC – Product List 5b Page iii Lauretana water springs in a pristine and wild ground at more than 1000 metres above sea level, in the North of Piedmont, surrounded by Biella Alps, a natural environment, protected and unpolluted, far from industrial and agricultural sites. It comes from the hydrogeological area of Monte Rosa glacier, that with its 4.600 metres overlooks the border between Italy and Switzerland: the mineral water flows deep, keeping unaltered all its organoleptic qualities and without running any risk of contamination.
  • LIGURIA I Prodotti, I Sapori E Il Territorio

    LIGURIA I Prodotti, I Sapori E Il Territorio

    LIGURIA “Paesaggio forte e austero...”, una realtà̀ unica al mondo, disegnata com’è da una dorsale che si inarca per 250 chilometri a tu per tu col mare. Riuniti in un unico sguardo si trovano un orizzonte pescoso e una costa precipite, dove l’uomo ha posto vigne e orti su faticose terrazze; e ancora, un entroterra verdeggiante, nel quale l’ulivo cede spazio al castagno e a un’insospettata realtà̀ pastorale. A tavola, grande scelta di paste condite con salse di proverbiale sapore. La più celebre è il pesto, che riunisce nel mortaio il basilico, il formaggio grana o pecorino, i pinoli, l’aglio e l’olio d’oliva. Nello stesso filone si collocano la salsa di noci e quella di pinoli, tradizionalmente associate ai pansòti, i ravioli alle erbe, mentre diversa è invece la natura del ‘tocco’, che può essere di carne o funghi, e destinato alle paste lunghe. Piatto d’entroterra per eccellenza è il coniglio con le olive e i pinoli. Cittadino è invece il ‘cappon magro’, verdure e pesce che si fingono carne, simbolo di gente parsimoniosa per saggezza marinaresca. Nell’ampio tratto a contatto con il Piemonte, dove basta passare lo spartiacque per sentire profumi di Langa, dal tartufo ai sontuosi bolliti; mentre a Ponente si colgono aromi d’ascendenza provenzale, e a Levante, gli echi emiliani delle valli di Chiavari e poi le avanguardie toscane della Lunigiana. I prodotti, i sapori e il territorio • Formaggio di Santo Stefano d’Aveto Un prodotto che caratterizza la Val d'Aveto è da sempre il formaggio.
  • Manuale Illy 15931/01

    Manuale Illy 15931/01

    2 IT ISTRUZIONI D’USO 3 EN INSTRUCTION MANUAL 15 DE BEDIENUNGSANLEITUNG 27 FR MODE D’EMPLOI 39 ES INSTRUCCIONES DE USO 51 NL GEBRUIKSAANWIJZING 63 3 IT SOMMARIO • Regole generali per l’uso della macchina..............................................................4 • Dati tecnici........................................................................................................4 • Importanti misure di sicurezza.............................................................................4 • Utilizzo dell’apparecchio......................................................................4 • Installazione dell’apparecchio.............................................................5 • Pulizia dell’apparecchio.....................................................................5 • In caso di guasto dell’apparecchio......................................................6 • Uso improprio dell’apparecchio..........................................................6 • Componenti della macchina................................................................................7 • Utilizzo della macchina........................................................................................8 • Riempire il serbatoio..........................................................................8 • Messa in funzione/riscaldamento........................................................8 • Funzione risparmio energia..................................................................8 • Risciacquo macchina/circuiti interni....................................................9
  • 158 HKD 1 STARTER �� + 1 PASTA ���� + 1 DESSERT �� Starters Pasta �� ��

    158 HKD 1 STARTER + 1 PASTA + 1 DESSERT Starters Pasta

    158 HKD 1 STARTER + 1 PASTA + 1 DESSERT starters pasta All of our pastas are handmade Burrata (v) (+ 25) Cherry tomatoes, rocket leaves, olive oil Strozzapreti Truffle (+ 28) (+ 25) Black truffle sauce, Parma ham, green peas, shaved fresh truffle (+ 28) Andrea’s Cold Cuts Coppa ham, taleggio Classic Lasagna (+ 10) Beef ragu, bechamel, parmesan (+ 10) Beetroot Salad (v) Mixed leaves, endives, parmesan, balsamic dressing () Tagliatelle Shrimps, zucchini, lemon zest Beef Carpaccio Gorgonzola, walnuts, rocket leaves Eggplant Ravioli (v) Eggplant, scamorza, basil, cherry tomatoes () House Wine +40 Soft Drink +20 Pappardelle Amatriciana Guanciale, tomato sauce, white wine Beer +40 Coffee +20 dessert Tiramisu Gluten free pastas available upon request, chef will help you personally Panna Cotta Espresso or Iced Tea No service charge. All tips go to our staff. 5 cocktails white wine Classic Italian Cocktails Aperol Spritz 95 Glass/Carafe(500ml) Aperol, prosecco, soda Costamonlino, Argiolas 65/190 Negroni 95 Vermentino, Sardinia, Italy 2018 Tanqueray gin, Campari, Vermouth Rosso Marzipan Ale 95 Casali Maniago 75/240 Amaretto, ginger ale Pinot Grigio, Friuli, Italy 2017 Lama Dei Corvi, Rivera 100/320 mocktails Chardonnay, Puglia, Italy 2017 Leone D’Almerita, Tasca 90/300 Pici Punch 65 Sauvignon Blanc blend, Sicily, Italy 2017 Mango, orange, pineapple and lemon juice with fresh passionfruit Mosole IGT 95/310 Tai, Veneto, Italy 2017 Fizzilini 65 Fresh blacKberries, sage leaf, lemon juice, egg white, ginger ale Rosemary
  • Pici Is Your Neighbourhood Pasta Bar, Serving Only Freshly Hand Rolled Pasta Made Daily

    Pici Is Your Neighbourhood Pasta Bar, Serving Only Freshly Hand Rolled Pasta Made Daily

    festive Kit 19 November- 30 December about Pici is your neighbourhood pasta bar, serving only freshly hand rolled pasta made daily. For straightforward food that is perfectly simple, we serve the best quality ingredients and dishes that are full of flavour and character. Real, down to earth Italian pasta as it should be. Drop into any Pici anytime for a bowl of pasta, glass of Italian wine and a friendly welcome. why pici? The world’s local pasta bar that serves fresh hand-made pastas and homey Italian dishes made with the finest ingredients. Each plate is cooked with heart and soul, celebrating authentic flavours of Italy in each meal. ttt WAN CHAI CENTRAL TST SHATIN LAI CHI KOK 2017 2018 2018 2018 2019 Seating: 62ppl Seating: 62ppl Seating: 73ppl Seating: 150ppl Seating: 85ppl AVERAGE LUNCH SPH: 204 AVERAGE LUNCH SPH: 216 AVERAGE LUNCH SPH: 202 AVERAGE LUNCH SPH: 157 AVERAGE LUNCH SPH: 204 AVERAGE DINNER SPH: 310 AVERAGE DINNER SPH: 323 AVERAGE DINNER SPH: 307 AVERAGE DINNER SPH: 235 AVERAGE DINNER SPH: 280 MONTHLY COVERS AVERAGE: 8615 MONTHLY COVERS AVERAGE: 8859 MONTHLY COVERS AVERAGE: 5160 MONTHLY COVERS AVERAGE: 10192 MONTHLY COVERS AVERAGE: 6515 *Booking capacity is subject to government guidelines FESTIVE MENUS This festive season, join Pici for a warm and lively celebration. From 19 November to 30 December, our Pici restaurants will partner with you in planning corporate and private events for group parties of 12 pax or above. Please contact our Events Team at groups@ piratagroup.hk for more information. Our prices are inclusive of service charge as we believe it is part of what we offer.
  • ILLY REPORT 2012 Download The

    ILLY REPORT 2012 Download The

    SUSTAINABLE VALUE REPORT 2012 The function of industrial firms is fundamental and undeniable, but business alone cannot legitimise its conduct, which must encompass respect for human beings, the community, and the environment. Ernesto Illy – 1976 President of the European Association of Brand-name Industries - 1976 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES Some promises last a lifetime... and some ideas change the world. Francesco Illy Founded illycaè based on a simple idea: making the best coee in the world and oering it to everyo- ne. Our work continues. In today's world, the lack of situation of social, economic and environmental sustainability is evident. Economic and social imbalances, environmental degradation, and intolerance are a constant reminder of this. illycaè has always considered ethics and quality its founding values. Through its behaviour and its products, it concretely adheres to the idea of sustainability as defined in the Brundt- land report. 1 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES 2 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES For illycaè company, sustainability is important for two What does respect for the environment mean? Mainly, by not reasons, one being economical and the other ethical. polluting and then, secondly by reducing waste, and thirdly by The economic one is based on the supply chain of the best using renewable resources as much as possible. coee in the world correspondin to our mission. The coee in the world has to be produced by farmers in So, it is clear that with this system we are able adhere to the countries in the southern hemisphere who have to be able to United Nation’s definition of sustainability which means quite do that with time and hover the time.
  • EDITION the Fresh Pasta CATALOGUE

    EDITION the Fresh Pasta CATALOGUE

    22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
  • Beverage Preparation Capsule for Delivery of a Solubilisate

    Beverage Preparation Capsule for Delivery of a Solubilisate

    (19) TZZ¥ _¥_T (11) EP 3 216 443 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) Int Cl.: 13.09.2017 Bulletin 2017/37 A61K 9/00 (2006.01) A47J 31/40 (2006.01) A47J 31/00 (2006.01) B65D 85/804 (2006.01) (21) Application number: 16000586.4 (22) Date of filing: 10.03.2016 (84) Designated Contracting States: (71) Applicant: Athenion AG AL AT BE BG CH CY CZ DE DK EE ES FI FR GB 6304 Zug (CH) GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR (72) Inventors: Designated Extension States: • Brysch, Ekkehard BA ME 26316 Varel (DE) Designated Validation States: • Brysch, Wolfgang MA MD 13505 Berlin (DE) • von Wegerer, Jörg 13597 Berlin (DE) (54) BEVERAGE PREPARATION CAPSULE FOR DELIVERY OF A SOLUBILISATE (57) The present invention relates to a beverage pensing system. Poorly water-soluble dietary supple- preparation capsule for the delivery of a solubilisate, a ments or pharmaceutical active agents can be delivered beverage dispensing system configured for the use of in this new dosage form in order to increase the bioavail- such a beverage preparation capsule and a method for ability of these substances. preparing a beverage by means of such a beverage dis- EP 3 216 443 A1 Printed by Jouve, 75001 PARIS (FR) 1 EP 3 216 443 A1 2 Description bilayer of the cell membrane. Often the same or struc- turally related components are used for liposomes as [0001] The present invention relates to a beverage those known from the cell membrane, therefore display- preparation capsule for the delivery of a solubilisate, a ing similar physicochemical properties.
  • Davide Scabin Gin Hendrick's Anteprime Joaquin Conterno Fantino Ferrari

    Davide Scabin Gin Hendrick's Anteprime Joaquin Conterno Fantino Ferrari

    gourmet Davide Scabin Food e arte Gin Hendrick’s Eccellenza e follia Anteprime Bardolino e Montepulciano Joaquin La sfida impossibile Conterno Fantino Tra tradizione e modernità Ferrari Una degustazione unica colophone editoriale gourmet Vby Brunio Ptetroanilli da gourmet Secondo appuntamento, secondo viaggio, stesse emozioni alla ricerca del gusto, dell’eccellenza, dell’esclusività. Joaquin e Gin Hendrick’s, racconti che parlano di sfide, preziosità, valori e anche di un pizzico di follia. direttore responsabile Matteo Tornielli Il nostro amato mondo gourmet è popolato da quotidiane esperienze alla [email protected] direttore editoriale Bruno Petronilli ricerca della perfezione, della conoscenza, della felicità. [email protected] creative director Federico Menetto Ecco perché Davide Scabin e Luigi Taglienti sono esempi di come [email protected] attraverso l’arte culinaria si possa raccontare l’emotività del piacere. segreteria [email protected] abbonamenti www.liveinmagazine.it Come in una degustazione “infinita” delle nostre amate bollicine Ferrari, hanno collaborato Luca Bonacini, Boz, Roberto Carnevali, Alberto Cauzzi, Tommaso Cornelli, Laura Di Cosimo, Alessandro Franceschini, o come nelle anteprime, un occhio al futuro assaporando il presente. Daniele Gaudioso, Federico Malgarini, Emanuele Mazza, Alessandro Pellegri, Alessandra Piubello, Paolo Repetto, Giovanna Repossi, Irene Santoro, Luca Turner. Ma soprattutto un grazie sincero a tutti coloro che hanno contribuito a editore S.r.l. Viale Navigazione Interna 51/A 35129 Padova (Italy) questo numero, amici da una vita, professionisti di quelle passioni che ci spingono tel. +39 0498172337 - [email protected] pubblicità [email protected] sempre più là, tra sogno e realtà. stampa Chinchio Industria Grafica Spa Via Pacinotti, 10/12 - 35030 Rubano (Pd) In collaborazione con I.T.I.