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| Tiziana Primori| sala&cucina luglio 2018 MAGAZINE DI RISTORAZIONE sala&cucina n. 21 luglio 2018 - Poste Italiane Spa - Sped. AP. DL 353/03 Conv. in L. 27/02/2004 N° 46 Art. 1 comma 1 - CN/BO - Edizioni Catering srl – Via Margotti, 8 – 40033 Casalecchio di Reno (BO) - contiene I.P. - costo copia euro 3,50 euro copia - costo I.P. - contiene di Reno (BO) 8 – 40033 Casalecchio Margotti, Via srl in L. 27/02/2004 N° 46 Art. – Catering 1 - CN/BO Edizioni 1 comma DL 353/03 Conv. Italiane AP. Spa - Sped. sala&cucina n. 21 luglio 2018 - Poste | Tiziana Primori | | Taverna del Capitano | 12 Apostoli | Vivien Reimbelli | | Mimmo De Gregorio | Mercato Centrale | Squacquerone | Felsineo | | Mottolini | Farine Artisan | European Catering Distributors | Surgelati | SOMMARIO PAG. 5 | LETTERA APERTA | PAG. 28 | IN SALA | Fake news Taverna del Capitano Luigi Franchi Luigi Franchi by PAG. 7 | EDITORIALE | PAG. 32 | LE MEGLIO SCUOLE | La logistica alimentare Ahh... ma sei del Saffi! General Fruit Mario Benhur Tondini Simona Vitali PAG. 8 | PARLIAMO CON | PAG. 36 | FORMAZIONE | Tiziana Primori Costa del Cilento Luigi Franchi Luigi Franchi PAG. 13 | VENDI CON SUCCESSO | PAG. 38 | PREMIATE TRATTORIE ITALIANE | La musica influenza il comportamento Pescatori, contadini, pastai dei clienti? Simona Vitali Lorenzo Dornetti PAG. 44 | CONCEPT PIZZERIA | PAG. 15 | OSPITARE | La pizza al Il design è strategico Mercato Centrale di Firenze Massimo Mussapi Giulia Zampieri PAG. 17 | NUTRIZIONE | PAG. 47 | CONCEPT RISTORAZIONE | Il pesce Il ristorante dello Chalet Fiat Francesca Marino Giulia Zampieri PAG. 18 | FARE RISTORAZIONE | PAG. 48 | CONCEPT RISTORAZIONE | Il mito fondante dei 12 Apostoli Il Bracconiere a Ischia LuigiFranchi Marina Caccialanza PAG. 23 | FARE RISTORAZIONE | PAG. 50 | TREND | Istantanea degli italiani al ristorante Essere informati Mariangela Molinari Luigi Franchi PAG. 26 | FARE RISTORAZIONE | PAG. 54 | MATERIA PRIMA | General Fruit S.r.l. E nel mondo? Verdure e pomodori Via Torquato Tasso, 8/10 - 24060 Credaro (BG) Luigi Franchi Mariangela Molinari Tel 035.927030 - Fax 035.929470 Cateringross Soc. Coop. [email protected] - www.generalfruit.com Via M. Margotti, 8 - 40033 Casalecchio di Reno (BO) Seguici su General Fruit Srl www.cateringross.net luglio 2018 | sala&cucina | 3 | ADV_Dessert_Topping_Big_Chef.indd 1 13/06/17 17:56 PAG. 56 | MATERIA PRIMA | | LETTERA APERTA | Felsineo e Tour-tlen sala&cucina Guido Parri luglio 2018 MAGAZINE DI RISTORAZIONE PAG. 58 | MATERIA PRIMA | Acquacoltura Marina Caccialanza PAG. 60 | IN LOCO | Lo squacquerone di Romagna Giulia Zampieri PAG. 62 | PROFESSIONE CUOCO | sala&cucina n. 21 luglio 2018 - Poste Italiane Spa - Sped. AP. DL 353/03 Conv. in L. 27/02/2004 N° 46 Art. 1 comma 1 - CN/BO - Edizioni Catering srl – Via Margotti, 8 – 40033 Casalecchio di Reno (BO) - contiene I.P. - costo copia euro 3,50 euro copia - costo I.P. - contiene di Reno (BO) 8 – 40033 Casalecchio Margotti, Via srl in L. 27/02/2004 N° 46 Art. – 1 - CN/BO Edizioni Catering 1 comma DL 353/03 Conv. Italiane AP. Spa - Sped. sala&cucina n. 21 luglio 2018 - Poste LUIGI FRANCHI In linea! direttore responsabile | Tiziana Primori | | Taverna del Capitano | 12 Apostoli | Vivien Reimbelli | Roberto Carcangiu | Mimmo De Gregorio | Mercato Centrale | Squacquerone | Felsineo | | Mottolini | Farine Artisan | European Catering Distributors | Surgelati | PAG. 64 | PRODUZIONE | Farine Artisan N° 21 luglio 2018 rie di persone, chef e imprenditori, che non si Guido Parri FAKE NEWS possono in alcun modo racchiudere in un post EDITORE e che necessitano di tempo per essere raccolte, PAG. 68 | PRODUZIONE | Edizioni Catering srl Via Margotti, 8 – 40033 Casalecchio di Reno (BO) Fare buona informazione richiede tempo, scritte e poi lette; un tempo di riflessione che, Bresaola Mottolini Tel. 051 751087 – Fax 051 751011 purtroppo, è sempre più sacrificato in nome Marina Caccialanza [email protected] - www.salaecucina.it chiavi di lettura, relazioni autentiche dell’essere onnipresenti. Noi abbiamo scelto di PRESIDENTE averlo questo tempo per conoscere e racconta- PAG. 70 | EVOLUTION | Benhur Mario Tondini re e, come spiego sempre ai collaboratori del- [email protected] “A diffondere le fake-news non sono gli algorit- In hotel la rivista e del nostro sito, non c’è niente, nel mi, ma le persone”. Mi ha offerto lo spunto per giornalismo gastronomico, di così urgente da DIRETTORE RESPONSABILE il futuro è già qui Luigi Franchi questa lettera aperta l’affermazione che Fran- essere sempre connessi, da partecipare a tutti Mariangela Molinari [email protected] cesco Paulo Marconi, giornalista portoghese gli eventi a cui siamo invitati. Anche perché, a responsabile Ricerca e Sviluppo di Wall Street quegli eventi, molto spesso va in scena qualco- REDAZIONE E COLLABORATORI Journal, ha fatto nel corso del suo speech al PAG. 72 | DISTRIBUZIONE | Luca Bonacini, Marina Caccialanza, sa che non corrisponde alla vita reale dei tanti European Catering Distributors Roberto Carcangiu, Manuela Di Luccio, Festival internazionale del giornalismo di Peru- operatori della ristorazione che, ogni giorno, si Simona Vitali Lorenzo Dornetti, Francesca Marino, gia. Se ci pensiamo bene è questa, purtroppo, dannano l’anima per resistere nel loro ideale: Mariangela Molinari, Massimo Mussapi, la nuova frontiera che il dilagare delle occasioni lavorare, anche tantissime ore al giorno, per ri- Aldo Palaoro, Guido Parri, Simona Vitali, di informazione favorite dal web sta creando: PAG. 76 | MIXOLOGY FOOD | Giulia Zampieri storare e fare felici le persone. Se ne stanno ac- tutti possono dire e scrivere tutto. corgendo anche gli chef più blasonati e famosi Gli abbinamenti di Naturera FOTOGRAFIE Basta un blog e si diventa giornalisti, che rice- che bisogna restare nel proprio ristorante una Archivio sala&cucina, Andrea Moretti, Ivano Zinelli, Daniele Sicuro, Federico Nero, vono inviti a conferenze stampa e convegni, a volta di più. Per fortuna! PAG. 78 | ANTEPRIMA | Archivio FICO Eataly World, Archivio Mercato cui inviare comunicati stampa, da invitare ai Non apparteniamo alla categoria di quelli che [MERCATI] Centrale Firenze press-tour. Basta registrare un dominio e da lì vogliono vedere lo chef inchiodato ai fornelli * L’editore è a disposizione per eventuali crediti inondare il mondo di liberi pensieri o, peggio, quando andiamo al ristorante; se la cucina ita- Ghiaccio alimentare: fotografici di cui si ignora la fonte di notizie false che tanto, prima o poi, qualcuno liana è oggi la migliore del mondo è anche gra- attenti alle contaminazioni PUBBLICITÀ intercetterà rilanciandole fino a farle diventare zie al fatto che gli chef viaggiano alla scoperta Tel. 331 6872138 – [email protected] virali e dunque credibili. di altre cucine, di nuovi prodotti, di relazioni PAG. 80 | ANTEPRIMA | www.salaecucina.it Non voglio con questo entrare nella diatriba se con gli artigiani del gusto. PROGETTO GRAFICO è meglio la carta stampata o il web. Su questo Siamo però innegabilmente contenti nel sen- [MERCATI] Alessandra Mancin – www.delinea.it credo che la carta stampata, non fosse altro tire, sempre di più, gli chef patron affermare: Tomato+, e la serra è servita [email protected] che per i costi di produzione, ha qualche possi- “Devo restare al ristorante, perché la mia briga- STAMPA bilità in più di essere attendibile. ta ha bisogno di me, i miei clienti hanno piace- [MERCATI] COPTIP industrie grafiche Ma il problema vero è la qualità del giornali- re di parlare con me. Sto riducendo gli impegni Pizza superbusiness Via Gran Bretagna, 50 smo, è la capacità di cambiarne necessaria- ai vari show-cooking a cui sono invitato”. 41122 Modena mente il ruolo, mantenendosi fedele alla natura Tel. 059 312500 – Fax 059 312252 O come, pochi giorni fa, proprio durante uno di di questa professione che significa: rispettare la questi show-cooking, sentire uno chef che invi- PAG. 80 | ANTEPRIMA | www.coptip.it ricerca e approfondire la verità. Due aspetti che ta il pubblico a non valutare in base a ciò che [LIBRI] TIRATURA E DISTRIBUZIONE – 26.500 copie richiedono tempo, chiavi di lettura, relazioni stava assaggiando ma ad andare al ristorante Ristoranti, trattorie e pizzerie 12.300 – Bar, autentiche e non virtuali, una buona istruzione Dentro al guscio pub e birrerie 4.000 – Hotel 3.100 – Grossisti e per capire la sua idea di cucina. Perché anche distributori f&b 1.150 e la capacità di raccontare in maniera chiara e un piatto assaggiato a uno show-cooking può trasparente. Situazioni ben diverse dall’essere dare origine a una fake-news. Costo copia mensile: 3,50 euro connessi a tempo pieno. abbonamento annuo 30,00 euro Per abbonarsi: [email protected] In questo numero della rivista raccontiamo sto- [email protected] SOMMARIO luglio 2018 | sala&cucina | 4 | luglio 2018 | sala&cucina | 5 | | EDITORIALE | MARIO BENHUR TONDINI presidente sala&cucina to all’anima, sarà perché i cuochi in Italia non LA LOGISTICA amano acquistare tramite un oggetto, pur tec- nologicamente all’avanguardia, resta il fatto che l’individuo, in questo settore, gioca ancora ALIMENTARE un ruolo cardine. Ma attenzione, questo stesso individuo, ope- Solo se si è strutturati potremo competere, raio o imprenditore che sia, deve restare ag- anche di fronte alla globalizzazione del mercato giornato e al passo con i tempi, che richiedo- no specializzazione, conoscenza del mercato e velocità di decisione. Non è più il tempo della copia commissioni da consegnare una o due C’è un dato che, meglio di ogni altro, evidenzia volte alla
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