Many innovative ideas presented at the Cibus Food & Beverage forum in Parma by Costa Group, which have the visionary Roman entrepreneur as supporter
Catering at the time of Covid-19 is not an easy story, but at the Cibus Forum Food & Beverage in Parma it was told with strength, determination and a lot of hope. At the beginning of September, they arranged to meet for the first event phygital Italian and European Food & Beverage operators in order to discuss the restarting strategies of the sector. Between these, Francesco Panella, Roman entrepreneur, who lives the difficult situation across the ocean: in Rome with the Antica Pesa family restaurant – Since 1922 and in New York with Antica Pesa Brooklyn and Feroce Ristorante on Manhattan. It was he who went as a guest to Alessandro Cattelan a few months ago to shed light on the difficult condition of the restaurants and a message of optimism and confidence in the future. Back then, he anticipated how the solution was to look ahead and experiment, create, build, conceive. As he promised us, the futuristic ideas to help catering during the global pandemic have been realized for real. Francesco Panella follows the foresight and professionalism of Costa Group and in Parma confirms full support for tomorrow.
From transition to transformation
Having entered Phase 3 of the pandemic, many open questions remain on the table to discuss: from how to react to the new scenarios opened by the Covid-19 emergency to how to rekindle consumption and exports. The severity of the current crisis needs a comparison more in-depth, and for this reason Fiere di Parma, in collaboration with Federalimentare, has organized Cibus Forum – Food & Beverage and Covid: from transition to transformation. Alongside the discussion sessions, there is also a rich exhibition offer where companies food and food technologies presented the latest news in the sector to operators.
Among these, Costa Group stands out, the Italian company specializing in the design and furnishing of food entertainment venues around the world, which took the opportunity of Cibus Forum to present for the first time the solutions designed to support restaurateurs, in collaboration with Francesco Panella, the well-known restaurateur and ambassador of the Italian culinary tradition in the USA. "We have launched a research aimed at tomorrow, involving entrepreneurs from different sectors to find together proposals and ideas that go beyond the post-Covid period, and a precious, careful work has emerged: solutions that will help lead the hospitality sector into the future" , said Franco Costa, president of Costa Group.
Innovations 4.0
Costa Group has wasted no time and since the days of the lockdown has been active in the search for innovative solutions to face the new scenarios opened by the global pandemic. The all-Italian conviviality of the pleasure of the table is an integral part of our culture, appreciated all over the world, and cannot be abandoned. Francesco Panella he is the ideal partner for this crusade and, together with scholars and designers, he has elaborated new answers to the new questions on how to store, how to serve, how to make the customer feel protected and confident. At the Cibus in Parma, a multi-faceted catering model was previewed, adaptable to any type of service, from bar to starred restaurant. Costa Group has exclusively unveiled Autogrill's new Take-Away project, soon to be present on Italian motorways, here reinterpreted and integrated with "fast good" cuisine and excellent Neapolitan coffee.
Some of the futurist proposals
Sanitunnel. It is a customizable sanitizing box, to be placed at the entrance to public places. It measures the body temperature, detects the correct use of the mask and the passage inside it guarantees the instant sanitation of people and objects in transit through a light nebulization.
Sanitized Hot & Cold. A patented device that is applied inside professional refrigerators with forced air circulation, to sanitize the internal surfaces and surfaces of stored products through a stermicidal action up to 99% effective against harmful microorganisms such as viruses, molds, bacteria.
Conservation a hot. This is what Francesco Panella had anticipated as "hot refrigerators". This is a real revolution in the field of preserving dishes at operating temperature. Result of experimentation and thanks to the collaboration with the Department of Physics of Matter of the University of Parma, led by prof. Cassi, the service temperature preservation system, maintains up to 200 portions above 63 ° C, guaranteeing maximum food safety, as well as rapid service times and more efficient operation.
Sanibottle & glasses. Thanks to the antibacterial and antiviral power of UV and LED light, sanitation procedures can be revolutionized. The absorption of UV-C rays destroys the DNA structure of microorganisms by neutralizing their living cells, thus making viruses, bacteria, yeasts and fungi harmless in a few seconds.
Cocktail Experience. The cocktail experience, usually characterized by the moment of entertainment offered by the bartender at the bar counter, today must evolve to offer a safer, but equally engaging experience. The customer is "surprised" directly at their table. The cocktail is bottled in elegant single-serving bottles served through a new "ritual", extremely refined, as if it were a gift.
Pots, plates & Co. Thanks to the use of simple removable handles, the dishes can be served to the customer by limiting the contact between the operator and the product, also ensuring social distancing and significantly strengthening the perception. Further guarantee of safety during service through the use of lids on the dishes that preserve quality and hygiene.
Separé. Instead of the plexiglas, Costa Group has chosen, right from the start, original solutions that represent an added value within the premises and that go beyond post Covid. An excellent example are these simple, but functional, resealable canvas dividers, made by Emanuele Martera with the collaboration of the prisoners of the La Spezia Prison. One more good gesture.
From theory to practice
There was no lack of opportunity to put into practice the various innovative measures just described. In fact, a special dinner was offered during the Cibus Forum. Named Aseptic Gala Dinner, arises from the prolific collaboration between Costa Group is Francesco Panella, who fielded the talented brother chef Simone Panella. The menu has once again confirmed the good taste of the Panella house: from the entrée Smoked Duck Breast, Figs, Honey Crumble, Mustard Ice Cream until the Risotto with Roman Zucchini, Zucchini Flowers, Cubed Mozzarella, Anchovy Perlage and then close with a delicious Buffalo Ricotta Cheesecake, Candied Sour Cherry, Sablé with Hazelnuts. It was a very special evening, which began in the Sanitunnel and then took a seat in the room set up keeping the distance and cheered by the hand-painted booths. An innovative gastronomic experience according to the post Covid-19 health security protocols, which certainly did not limit the pleasure of the evening.
The video message from the Roman restaurateur recalled how institutions play a fundamental role in this anomalous situation: "I hope that all the political part will help us entrepreneurs to lower the tax burden so that we can use our creativity and our business talent to emerge in such difficult moments . Francesco Panella back on TV in October with the new program Let's rekindle the fires to once again give support to colleagues and the restaurant sector, who find in him the perfect spokesperson.
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