When we think about the bar of a music club, generally the first thing that comes to our mind is a terrible mix of low quality beverage and high prices. After all, it’s clear that a bunch of young partygoers and a good cocktail, served in the right glass, with the right topping on it, at a considerable price, are hard to mix. Hard, but not impossible, as the Lumiere’s bar, in Pisa, demonstrates. Lumiere is a music club, know both for quality concerts and party nights, located in the space where once took place the most ancient cinema in Italy, one of the oldest in Europe.
The location is big and elegant, and every week thousands of people cross the door to go to a concert or to a party. Most of them are students, with few euros in their pocket, and they want to take the best advantage of them. The Lumiere offers them a standard cocktail list, with medium range products at an affordable price. Nevertheless, a demanding drinker could find a lot of surprises at Lumiere’s bar.
In parallel with the standard cocktail list, the bar proposes a premium cocktail list, invented by the famous bartender Mauro Picchi, and based on a short number of local drink producers, such as Liquorificio Taccola a small factory founded in 1895 near Pisa, Levante Spirits, one of the first producer of organic dry gin in Tuscany, China Clementi, with its ancient typical bitter, and Podere Santa Bianca, a small factory that produces a large number of top quality essences sold all around the world. The list included some typical Italian and international cocktails such as Negroni and gin tonic but revisited with locals product. But the innovative, mixed approach of Lumiere’s bar does not end with cocktails. At the bar, you can find a classical Italian draught beer, but also a small selection of organic beers, produced by ten different small breweries all around Italy. As a result, at Lumiere you can drink a simple fresh beer in a plastic glass, but you can also taste a bottle of a chestnut beer, or a smoked beer, a Polish Bitter or an Indian pale ale (this is the complete list of the small brewery present at the Lumiere’s bar: Monangi Brew Pub, Bruton, Microbirrificio San Bull, La Bireta, Crudebeer, La Mi’ Birra, Green Dog Brewery, Birrificio Artigianale Curtense, Irias).
The achievement of this result, of the capacity to mix a standard, mass consumption, with a high level drinking experience, has been possible by a complex work of networking, based on the attempt to create a link between production and consumption, together with a constant focus on every ring of the chain that from the producer goes to the consumer: the choose of the factory, of the products, the constitution of a cocktail list and a beer menù based on that products, the communication of them through an accurate graphic design work, up to the care of the process of production and service of the products.
The project of the Lumiere’s bar does not end during concerts and parties, as the management of the club propose also some event completely dedicated to good drinkings, such as meeting with the producers that explain to the public their products and make them try them. There have been also a cocktail competition with different bartenders from all the bars of the city. They participated in a challenge in which a jury selected the best cocktail and then the public participated in an auction to buy it and experience the best cocktail in the city!
At Rimini Business Space, the trends of future food have an international showcase Exmedia Srl, a part of IEG Italian Exhibition Group, which organizes Gluten Free Expo and Lactose Free Expo, has launched Food nova, the network dedicated to the new food needs that will debut from 16th to 19th November 2019. Food nova will host inside four exhibitions: the well known Gluten Free Expo and Lactose Free Expo and the new entries Expo Veg and Ethnic Food Expo.
In the latest years, the eating habits of consumers and consequently of the market are changing and Food nova is born to satisfy these requests and find all the market demand in a single hub.
Gluten Free Expo in recent years has been confirmed as the only international fair dedicated to gluten free products and market. It’s an excellent appointment for national and international brands as well as an important training and information moment for this sector. Lactose Free Expo is the fair dedicated to dairy free and lactose free products. It is a meeting point for companies engaged in a constantly growing sector that involves a great number of consumers. Expo Veg will be the fair where the best food products suitable for vegetarian and vegan are launched to share well being, sensations, choices and lifestyles. Ethnic Food Expo will be the showcase of culinary expressions linked to the identity, tradition and culture of countries and peoples that reflects the needs of an increasingly international and heterogeneous market, such as halal food and kosher cuisine.
In a multi ethnic and global markets context, new opportunities are opening up for companies that aim not only to export, but also to offer the quality of their services and products to national and international customers, thanks to tourism.Inside Food nova, the four fairs will keep a distinct identity but they are
The Scriani winery in Fumane is a small jewel in the heart of the Valpolicella Classica area, a fertile land of tastes and traditions, designed by the rows of its famous vineyards and ancored to the undulating backdrop of sweet hills.
A corner of generous nature which sows and harvests fruit of estraordinary quality,from terrace to terrace, from vine to vine with the care and passion that has always distinguished these people.
The Cottini family has a long agricultural history and has founded the values of their work on the farming culture passed on by generations.
A passion for the land and a deep awareness of our roots have given the most authentic meaning to our lives for years. Cultivating grapes with love according to traditions, in full respect of nature, means giving a continuity and authenticity to our projects and ensures an outcome which always lives up to our ambitions.
Stefano Cottini, owner of the winery SCRIANI, young winemaker in love with his vineyard, watching the big producers, attending and documenting and catching up on technology innovations, it takes wisdom from the old values and experiences of the past, succeeding with simplicity and a dash of unconsciousness to impose its authenticity investing everything with passion, in the hope that the enterprise value, follows the success.
In our vineyards we do the pruning and harvesting exclusively by hand, a carefully selected picking of the grapes in order to preserve the spirit of the precious grapes, caressing their sweetness and character. A yearly ritual which reveals the wonder of an effort which transforms and brings joy and energy even to the air.
“Mandolari”, “Bosco”, “Carpanè”, “Tondin” ,”La Costa” are pieces of land which host vines aged between nine and fifty two years, raised by the pergola system, in single and double rows, for a density of three thousand three hundred plants per hectare.
The vineyards are positioned according to a logic that takes into account not only the terrain characteristics, but also the pattern of the surrounding woods.
A research for balance and respect in order to infuse quality and health, producing purity and transparency, all of these values are transmitted to our wines.
The most noble wine produced by Scriani is the Amarone, which refines for eighteen months in barriques, followed by eight months in oak barrels and a further six months in the bottle.
The wine cellar is cared for in the greatest detail in order to ensure the greatest precision during each winemaking stage.
A prestigious selection combining body, perfumes and tastes, from delicate to intense, with unique nuances produced by the grape varieties: Corvina, Rondinella, Molinara and others.
Prizes and awards obtained at prestigious events are the most tangible evidence that the Scriani represents one of the most respected names in the panorama of Italian winemaking.
Cultura e professionalità nel vino? Chiedere ai sommelier di AIS Lombardia
Circa 6000 soci, un’offerta formativa completa e articolata su tre livelli, che solo nell’ultimo anno, il 2017, ha visto 3800 persone, appassionati di vino così come operatori del settore, frequentare uno dei 51 corsi, di 1°, 2° e 3° livello, organizzati da una delle 11 delegazioni provinciali che la compongono. E poi tanti, tantissimi eventi durante l’anno, tra serate di degustazione a tema e banchi di assaggio, che vedono Milano come l’epicentro più dinamico e vitale e che vanno ad arricchire un’offerta formativa nel mondo del vino che al momento non ha eguali in Italia.
Stiamo parlando dell’Associazione Italiana Sommelier della Lombardia, la più numerosa compagine regionale tra quelle che fanno parte dell’universo dell’AIS a livello nazionale. «Sono numeri importanti, che certificano una crescita costante, per certi versi anche dirompente: un aspetto che ci gratifica e al tempo stesso responsabilizza sempre di più a fare meglio» ci spiega Fiorenzo Detti, al timone di AIS Lombardia dal 2010.
Insomma, la voglia di diventare sommelier, l’ultimo gradino al quale si accede dopo aver frequentato tutti e tre i livelli e sostenuto un esame finale sia scritto che orale – degustazione inclusa naturalmente – sembra aver contagiato molte più persone rispetto al passato. “Sì, è vero. Ma non è un risultato casuale o figlio solo della moda, che sicuramente esiste, di volerne sapere di più sul vino. L’Expo milanese del 2015, all’interno del quale i sommelier lombardi erano presenti con un ruolo da protagonista all’interno del padiglione della Regione Lombardia, ha sicuramente portato lustro e visibilità al nostro lavoro. Ma anche questo non è sufficiente per spiegare il nostro successo”. Alle spalle, in realtà, c’è un grande lavoro, apprezzato in primis anche da molti operatori del settore che si rivolgono all’Associazione per poter formare in modo serio e preparato il proprio personale. “Sono molte le strutture che si rivolgono a noi per far sì che un sommelier possa lavorare in modo professionale all’interno di enoteche, alberghi o ristoranti – spiega Detti -, tutti luoghi dove vino, distillati, ma anche il mondo delle birre, dell’olio, dei miscelati o anche dei sigari, hanno sempre più bisogno di figure preparate a 360 gradi”. Ma oggi troviamo sommelier lombardi anche nei punti vendita della grande distribuzione organizzata o presso aziende vinicole, sempre più attente alla comunicazione. “D’altronde, chi meglio di un nostro sommelier può accogliere con professionalità i tanti turisti del mondo del vino che visitano le aziende vitivinicole?”.
AIS Lombardia pubblica una rivista con cadenza semestrale, inviata a tutti i soci, e una guida, Viniplus, che vede alle spalle il lavoro di un nutrito gruppo di Degustatori, quest’anno erano ben 110: una puntuale fotografia della produzione regionale, consultabile per i soci anche on line (www.viniplus.wine) e che nella versione cartacea è stata distribuita a circa 800 locali di food & beverage della regione: “È un lavoro al quale teniamo moltissimo – conclude il presidente lombardo -. Sarebbe bello che i ristoranti della nostra regione mettessero le referenze di Lombardia in cima alle loro carte dei vini. Noi ci proviamo”.
ESTRO elegantly combines in a single machine the characteristic aspects of the oven and grill, to roast, to toast, to smoke and boil the food.
Designed for a particularly demanding market such as the Horeca sector, ESTRO is particularly suitable for restaurants specialized in grilled meat, fish or traditional restaurants.
Working with wood or charcoal it summarizes in itself the characteristic aspects of the oven and the grill as a sort of closed barbecue solving some of the main problems, such as the heat of an open grill or the annoying smoke that spreads in the hall. ESTRO also definitively eliminates the problem of having to continuously recharge wood or charcoal during work. Working in a closed environment maintains the right moisture of the product and keeps it juicy and flavoured.
Also, the use of pans and pots to cook eggs, seafood and vegetables completes its functionality and the result is assured.
Currently the range consists of 9 models that can be adjusted and adapted to the needs of each restaurateur. Each model is characterized by an area for wood or charcoal adjustable in height to exploit the maximum efficiency of the heat and an adjustable draft system for combustion (at the base of the oven to introduce air and in the upper part for the disposal of fumes). A manual hinge called “the taste valve” is positioned in the upper part, regulates the intensity of the fumes emitted by the cooked product to make it more palatable. The brazier is designed to contain 8 kg of charcoal and 6 kg of wood.
ESTRO has a limited size thanks to the arrangement of the bunk grilles and the innovative fan-like opening of the grid drawers. The drawers are opened with ergonomic thermic handles. The grill drawer is equipped with a fire-resistant back which, even when the drawer’s opening is complete, preventing smoke and heat from escaping into the work area.
ESTRO is built externally in brushed stainless steel and has an internal moulded cast-iron chamber
ESTRO is a Thermorossi product, a company that has been operating successfully for over 50 years in the heating sector to become, today, one of the most successful and advanced European industries in the production of stoves, boilers and barbecues.
The expertise of Thermorossi in knowing how to use the correct materials for the containment of heat makes ESTRO a product that, even if young, launches itself into a market filled with potentials.
The vine-growing and wine-making company Montalbera, owned by the Morando family, has believed and invested in viticulture in the Piedmont region for six generations. Born at the beginning of the 20th century in a location composed of the seven towns of the Monferrato region of Asti, with Castagnole Monferrato at its center. Montalbera Wines has been dedicated since 2003 to the production of the rare and precious native wine Ruchè, becoming its flagstaff producer and making an icon and one of the engines of its growth on the national and international market.
Thanks to this constant effort, today Montalbera has rightfully earned a position among the great winemaking institutions of Piedmont. The foundations of its success lie in solid and distinguishable values, which translate into great sincerity of the wines produced by the farm. Precision and design, interpretation and terroir: these are the pillars of Montalbera’s production philosophy. A mentality that places the “winefruit” at the center, exalting the unique peculiarities of the vineyards, by interpreting its characteristics and expressing them in multi-colored ways, from steel to wood, from overriping to withering, as to nurture the multi-faceted personality of each vineyard.
The Morando family has a history rooted in the Langhe region in Castiglione Tinella, Enrico Morando’s hometown and the place where the first vineyards were planted. Around the mid-1980s, the family embraced a philosophy of expansion – still ongoing – initiated with the purchase of bordering land and direct seeding of new vineyards. Today Montalbera, resting between the Monferrato and Langhe areas, is the largest vine-growing and wine-making farm in terms of hectares in a single plot of land. In fact, Montalbera expresses itself in two important terroir locations: Castagnole Monferrato (Asti), boasting 160 hectares (about 400 acres) with an amphitheater-like layout in a single plot of land that UNESCO has named World Heritage, and Castiglione Tinella (Cuneo, Langa terroir), boasting 15 hectares (37 acres) also in a single plot of land. The first part of restoration of the farm begun in late-2016, while the enlargement of the technical area is still underway and will be completed in the summer of 2017. Its investments in equipment and technology have made Montalbera recognized as one of the most innovative wine-makers on both a national and international level.
Ruchè: the other face of Piedmont; the face of innovation and ability to look beyond classic, traditional wine-making and historic designations.
Montalbera’s Laccento 2016Ruché di Castagnole Monferrato has proved itself to be a Ruché that knows how to distinguish itself, winning the 2018 Vini d’Italia wine guide’s Tre Bicchieri award. For the second year in a row, the Gambero Rosso publishing group has bestowed an award on the Ruché designation. In 2017, this prestigious honour was bestowed on La Tradizione 2015 Ruché di Castagnole Monferrato, the first time this designation had ever received this authoritative prize.
Interview with Roberto Tosca, Sales Director of Industrie Celtex
Open dialogue with Roberto Tosca, Sales Director of Industrie Celtex, who reveals the secrets of the disposable table set.
In the hills of Montecarlo in Lucca, Roberto Tosca responds to our curiosity about furnishing trends in the Ho.Re.Ca segment.
“Inspiring Restaurant concepts by designing mise en place that define new styles. A search carried out around the table, which from simple furnishing becomes the principal element in harmony with the furnishings of the room. ” Roberto Tosca introduces us to how his ideas and decorations for tablecloths, napkins, cutlery bags and placemats are born. Infibra Division of Industrie Celtex is the market leader in disposable tablecloths in Italy, a position confirmed by the high quality of the products and the excellent service.
“”Restaurateurs and catering operators are strongly linked and this is stimulating us to create practical solutions to meet the increasingly attentive clientele of ecological and trendy needs.”
It is a real teamwork effort that characterizes Industrie Celtex Family, a polyhedric company, a synthesis of knowledge, experience and innovation in tissue, non-woven fabric and dispensing systems for the professional market. Differentiated brands to meet all segments with specific solutions for all Ho.Re.Ca work environments. Integrated production processes from the raw material selection, to the paper mill and finally to the converting throughout Europe.
Andrea Bernacchi, president and CEO of Industrie Celtex: “Every product for the table, industrial cleaning and bathroom area is the result of careful research and analysis of the needs expressed, whether explicit or not. A workshop of ideas, a combination of workers and technological innovations, to anticipate the clientele needs. ”
Roberto Tosca’s conversation:
In a context where meals are constantly growing away from home, we see the epochal passage from the pleasure of “dining out” occasionally and by choice, to the need to eat fast and close to the workplace. The catering offer is adapted to the new trend, offering new catering proposals. What about the single use of the table set?
The evolution in the catering sector is for the whole world to see. Respecting the traditional restaurant setting, we have developed various offers for fast food, from the café to the trendy fusion food, from the fixed price menu to “All you can eat”. The establishment’s mise en place now communicates the offer’s identities. Paraphrasing an old saying:” I see how you set the table…and I’ll tell you what you are”.
Infibra’s single-use is no longer the economic alternative of fabric, but a versatile and hygienic way to keep up with new trends and revisiting the Bon Ton of the table. The choice of more consistent papers and materials, more efficient decorations and production, personnel and workers have allowed the disposable fibre tablecloth to reach the decorative level of traditional fabric, keeping its advantages. The Trend line is the most fitting example of this important innovation.
Decorated Napkins in pure absorbent cellulose, coordinated with 100% recyclable, water repellent and spunbonded tablecloths, are the most practical and hygienic solution to set the table with style.
The bonding of pure cellulose and recyclable spunbond combines brilliantly decorative harmony and respect for the environment. This is why we have added the texture decoration to Bouquet, Traccia, Linea and Bistro, and will be presented at Verona Exhibition.
Let’s focus on the widest range of fast restaurants with a low-cost gastronomic offer. What would you recommend to them to transform during the course of the day from “Cappuccino and Croissant” to “first and second”?
In addition to the decorative features, it is essential to evaluate a product even under the packaging appearance. The simple way in which a product is “put into use” by the operator is an indication of the manufacturer’s investment in its design.
Let me give you an example: a bar that you have to quickly transform from breakfast to lunch until the restaurant must consider the limited spaces available. Infibra Collection 2017 proposes targeted solutions where even the seize of the product in use is designed to combine with daily operational dynamics.
Easy One system is a solution of dispensing placemats and napkins appreciated on the market. It allows you to have at your fingertips everything for fast dispensing of a self-service, and allows a significant reduction of waste.
What are the challenges the industry will face in the coming years?
For the catering industry the quality of service will be a critical factor of major success.
It is decisive to count on a dynamic and wide variety of Made in Italy solutions, designed in the field, to take into account both the needs of the operator and the end user.
This concept ranges from the choice of the restaurant to the food & beverage to the non-food. The product quality and efficiency of the distribution chain are the leading pillars of the sector.
The attention and valorisation for the territory, the eco-sustainable logistic development, and the creation of new jobs in Italy is the vision of Industrie Celtex.
The success of an initiative is the result, not the goal.
Tre Spade presents Atacama, a new breakthrough in dehydrating, made exclusively in Italy
Atacama is the name of the latest addition to the great Tre Spade family of products for haute cuisine: it’s a new-concept dehydrator, manufactured 100% in Italy.
The historic Italian Tre Spade brand, the brainchild of the four Bertoldo brothers, was set up back in 1894 and it has capitalised on the quality, skill, research and development capacity it has gained over more than a century, to create a really innovative product, suitable for everyone.
Efficient and easy to use, the Atacama dehydrator enables fruit, vegetables, mushrooms, herbs and many other foods to be preserved easily, while guaranteeing results that are always full of flavour and last over time.
Atacama means dehydration Tre Spade-style. It is an original design, with Italian quality and great practical application for the natural dehydration of all kinds of food, from the most traditional to whatever your creativity might suggest. For both cooking professionals and the new lovers of food, the dehydrator offers a whole set of solutions, all with characteristics of excellence, compactness, solidity and the special horizontal air-flow system ensuring that drying is always uniform and effective.
Atacama Pro and Atacama Pro Deluxe are the two versions dedicated to professionals.
And they’re not just for dehydrating: you can also create lots of dishes with them, from meringues to energy bars, meat dishes and vegetable stock. Atacama is very useful in professional kitchens, as it’s the only tool that can perform genuine dehydration on foods. A traditional oven, in fact, is meant for cooking but not for drying. In restaurants, ovens are often wrongly used for dehydrating when there is no real, dedicated equipment available: this impacts on energy consumption and restricts the use of the oven. With Atacama these problems are avoided, since the kitchen now has a modern appliance for dehydrating food, thus freeing up the oven for other processes of actual cooking.
The air in the dehydrator flows in parallel to the trays, reproducing the action of the wind, and the air passes uniformly over all the compartments to ensure that the result is uniform, too. Temperature, air-flow speed and time are central to a successful high-quality drying process, and Atacama is the only dehydrator that enables you to control all these variables easily and precisely, thus guaranteeing unparalleled dehydration performance.
Atacama is very easy to use, thanks to a highly intuitive control panel and to interchangeable accessories: it has non-stick food-grade Teflon sheets, allowing the dehydration of foods containing a lot of liquid and also preventing small food particles from falling through the gaps in the trays.
Tre Spade presenta Atacama, la nuova frontiera dell’essiccazione tutta made in Italy
Si chiama Atacama l’ultimo nato della grande famiglia di prodotti di alta cucina di Tre Spade: una nuova concezione di essiccatore, prodotto al cento per cento in Italia.
Lo storico marchio italiano – nato nel 1894 dall’intuizione dei quattro fratelli Bertoldo – ha messo a frutto gli oltre centovent’anni di qualità, competenza, ricerca e capacità di sviluppo per realizzare un prodotto davvero innovativo e adatto a tutti.
Efficace e pratico da usare, l’essiccatore Atacama permette di conservare frutta, verdura, funghi, erbe e molti altri alimenti con facilità, garantendo risultati sempre gustosi e duraturi nel tempo.
Atacama rappresenta l’essiccazione secondo Tre Spade. Design originale, qualità italiana e grande praticità di utilizzo per una disidratazione naturale di ogni tipo di alimento, dai più tradizionali a tutto ciò che suggerisce la creatività. Ai professionisti in cucina e ai nuovi gourmand appassionati, l’essiccatore offre un’intera famiglia di soluzioni, accomunate da caratteristiche d’eccellenza: compattezza, solidità e lo speciale sistema a flusso d’aria orizzontale che garantisce un’essiccazione sempre omogenea ed efficace.
Atacama Pro e Atacama Pro Deluxe sono le due versioni dedicate ai professionisti.
Non serve solo ad essiccare; è infatti possibile realizzare molte preparazioni, dalle meringhe alle barrette energetiche, dalla carne al brodo vegetale. Atacama è molto utile nelle cucine professionali, in quanto unico strumento in grado di effettuare una vera essiccazione. Il forno tradizionale, infatti, nasce per cuocere e non per essiccare. Spesso nelle cucine dei ristoranti il forno viene impropriamente utilizzato anche per l’essiccazione, in mancanza di un’autentica attrezzatura dedicata, con tutte le implicazioni in termini di consumo energetico e di impiego del forno stesso; questi problemi vengono superati con Atacama, grazie al quale si può dotare la cucina di uno strumento moderno per essiccare, lasciando il forno libero per altre lavorazioni di cucina vera e propria.
Nell’essiccatore l’aria segue un flusso parallelo ai cassetti, riproducendo l’azione del vento. L’aria passa in modo omogeneo su tutti gli scomparti, garantendo una maggiore uniformità del risultato. Temperatura, velocità del flusso d’aria e tempo sono le leve su cui si basa il successo di un processo d’essiccazione di alta qualità. Atacama è l’unico essiccatore che permette di controllare tutte queste variabili con precisione e facilità, garantendo la riuscita di un’essiccazione senza eguali.
Atacama è di facilissimo utilizzo, grazie ad un pannello di controllo molto intuitivo ed agli accessori intercambiabili; è dotato di fogli antiaderenti realizzati in Teflon alimentare, che permettono l’essiccazione di alimenti contenenti molto liquido ed evitano inoltre la caduta di alimenti piccoli attraverso i fori dei vassoi.