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Refreshment decree and refreshment decree bis: how do they work? – Italian Cuisine

Refreshment decree and refreshment decree bis: how do they work?


With the second lockdown, the government has provided new aid to the businesses most affected by the restrictions such as restaurants and bars. Here's what they provide and how to access the contributions

First the curfew at 11pm, then the opening only for lunch or in any case until 6pm, then only delivery and take away: Dpcm of this second lockdown they have followed one another each time with increasingly stringent limitations for restaurants, bars, pastry shops, ice cream parlors, in order to contain the spread of coronavirus. To support the most penalized categories (that of restaurateurs, but not only), the Government has however foreseen new aids, formalized with the Refreshments Decree and with the Refreshments Decree bis. This second expands the audience of beneficiaries of the contributions of the first decree, for a total of 2.8 billion euros in disbursements.

Money on the account: who receives them automatically and who has to apply

It is about non-repayable contributions that are paid out directly to the current account of the applicant from the Revenue Agency. This new compensation will be automatic for those who had already received the contribution of Relaunch Decree of last April (payment in this case should take place by mid / late November), while the activities that request it for the first time, the activities that were not included in the first decrees or, again, the activities that had been rejected first question for a mistake, they will have to send the electronic application to the Revenue Agency and will receive the contribution, according to the government's objective, by the end of the year. The contribution limit depends on the sectors with a maximum limit of 150 thousand euros.

The Refreshments Decree

The Refreshments Law Decree published in the Official Gazette on 28 October provides:

– non-repayable indemnities with direct transfers to the current account, from 100% to 200% than the amount already disbursed in April with the Relaunch Decree. For some specific sectors, such as discos and dance halls, up to 400%;
– tax credit transferable at 60% for commercial rentals of the three months of October, November and December;
– cancellation of the IMU installment of December for owners and managers;
– suspension of the payment of social security contributions in favor of restricted sectors;
-more 6 weeks of layoffs, to be used between November 16, 2020 and January 31, 2021, which accompany the blocking of layoffs;
-supports to seasonal workers and to the tourism, agriculture and sport sectors;
-400 million euros for support forexports and at international fairs.

The Refreshments Decree bis

The Law Decree Refreshments bis was published in the Official Gazette on 9 November, about a week after the Prime Minister's Decree of 3 November, the one that decided to divide theItaly in areas of different colors (yellow, orange, red) depending on the severity of the health emergency, to provide for an additional allocation of resources and a wider audience of sectors affected by the limitations. The calculation of the contributions is based on Ateco codes, zones and coefficients. In addition to the aid, the decree contains the suspension of withholding taxes and VAT payments for the month of November, the cancellation of the second Imu installment, the suspension of social security contributions. Here is the detail.

The Ristori bis decree provides:
-for the red areas, non-repayable indemnities with direct transfers to the current account, up to 200% of what was already paid in April with the Relaunch Decree;
-for the orange and red areas an increase of 50% for ice cream parlors, bars, pastry shops and hotels which is added to the provisions of the first refreshment decree, reaching 200%;
– for some sectors new refreshments from 50% to 200% at a national level due to the new restrictions imposed by the Dpcm;
– extension of the deadline for payment of the second down payment for additional subjects, not included in the first relief decree, who apply the synthetic indexes of fiscal reliability;
– suspension of payments of social security and welfare contributions for private employers with operational headquarters in the territories affected by the new restrictive measures;
– also for the sectors affected in the red areas, cancellation of the IMU installment of December for owners and managers;
– also for the sectors affected in the red areas, transferable tax credit of 60% for commercial rentals of the three months of October, November and December.

Refreshments Decree Ter

The government is also working on a law decree Refreshments Ter to allocate additional funds, extend the contribution to other activities, further postpone tax deadlines. Furthermore, next year we can count on Budget maneuver. In fact, the bill provides, among other things, the allocation of 4 billion for the production activities most affected by the Coronavirus.

50 recipes for an appetizer from bis – Italian Cuisine


When we think of an appetizer to prepare at home, the imagination immediately flies to bruschetta, cold cuts and cheeses and savory pies. But why not give us something more? Inspired by restaurant menus, we can devote a little more attention to this, carefully choosing the most suitable recipe to open the menu.
If the courses include fish-based recipes, for example, it will be good to recall it also in the antipasto that will tantalize the guests with delicious combinations such as the cream of shellfish with porcini mushrooms and black truffle, thesmoked fish salad and dried fruit, the delicate bruschetta with thyme and lemon with scampi, le scallops roast with leek and polenta cream and many other ideas that you will find in this collection. If the menu to follow will instead be based on meat and vegetables, it can be opened with tasty proposals such as tigelle with lard and chanterelles, grated shavings with braised pumpkin, mozzarella bites fried and grilled vegetables,donuts with shallots and cabbage salad and many other ideas. But getting closer to the appetizer, the most frivolous and playful dish on the menu, it is good to put aside every rule and let the imagination fly, even daring a little. The dishes that contain anchovies for example, also lend themselves to opening a meat menu, try it!

Polenta, lentils, liver mortadella.
Polenta, lentils, liver mortadella.

Here are endless possibilities for matching with recipes: samoza chickpea curry with yoghurt cream, tartlets whole with porcini mushrooms, grana puff pastry with figs and ham, mixed with Japanese daikon and miso, Sarde A Beccafico, fried dumplings with anchovies and caramelized lemon, polenta, lentils, liver mortadella, endive crostini, pumpkin millefoglie crunchy, Norma-style Friselle, North African eggs with peppers and tomatoes, pizza, figs and speck, beaten beef with lemon thyme in cabbage leaves, chicken wings with anchovy and paprika chard sauce cocoa donuts, culatello and pumpkin mostarda, creamed cod and cauliflower scapece with saffron, yolk and mushrooms on pumpkin cream, sweet and sour figs, carpaccio with raspberry sauce, garlic soup, fried sandwiches stuffed with ham and porcini mushrooms, thyme pancakes with smoked tuna and sour cream, speck ramequin, spinach and eggs, nerves salad, zolfini beans and peppers, poached eggs in crunchy little bundle and pumpkin cream, strudel of vegetables and fontina, Sandwich with lard, honey and red radicchio, trout salting with broccoli, shrimp and pumpkin chips with almonds, chestnut pancakes and apple with red radicchio, vegetable croquettes breaded with taralli, supplì on the telephone, crispy curry spindles, seafood croquettes and fried fish, rice balls in pancetta, focaccia with scarola and spinach, pork mousse and raw vegetables, tigelle stuffed and saffron sauce, Belgian endive braised in orange and Grand Marnier, crushed onions of Cannara, mücver, courgette fritters, crunchy nuggets with a tender heart, a gratinated appetizer of pears, taleggio and speck.

Crispy curry spindles.
Crispy curry spindles.

Our 50 starters from bis

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Whole-grain tartlets with porcini mushrooms

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Tigelle with lard and chanterelles

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Grana paste with figs and San Daniele ham

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Mixed with Japanese daikon and miso

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Sarde A Beccafico

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Parmesan flakes with braised pumpkin

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Polenta, lentils, liver mortadella

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Escarole croutons

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Crunchy pumpkin puff pastry

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Apulian Friselle to Norma

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North African eggs with peppers and tomatoes

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Fried mozzarella bites and grilled vegetables

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Pizza, figs and speck

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Cocoa Zeppole, Culatello and Pumpkin Mustard

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Creamed cod and cauliflower scapece with saffron

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Yolk and mushrooms on pumpkin cream

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Sweet and sour figs

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Garlic soup

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Fried sandwiches stuffed with ham and porcini mushrooms

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Thyme pancakes with smoked tuna and sour cream

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Ramequin of speck, spinach and eggs

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Nervette salad, zolfini beans and peppers

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Zeppole with shallot and cabbage salad

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Roasted scallops with leek and polenta cream

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Poached eggs in a crunchy little bundle of pumpkin cream

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Vegetable strudel and fontina cheese

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Salted trout with broccoli

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Shrimp and pumpkin chips with almonds

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Chestnut and apple pancakes with red radicchio

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Vegetable croquettes breaded with taralli

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Kick on the phone

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Seafood croquettes and fried fish

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Rice balls in pancetta

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Focaccia with scarola and spinach

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Pork mousse and raw vegetables

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Tomasini

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Stuffed tigelle and saffron sauce

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Orange endive Belgian endive and Grand Marnier

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Cannara onions crushed

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Mücver, zucchini fritters

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Crunchy nuggets with a tender heart

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Appetizer gratin of pears, taleggio and speck

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