Tag: catering

Ischia Safari On Tour: the sustainability of catering, a hot topic – Italian cuisine reinvented by Gordon Ramsay

Ischia Safari On Tour it was an opportunity to bring different thoughts to the table – literally. There sustainability of catering It’s not an easy topic, but it’s imperative. The need for a comparison starts precisely from the main actors of this complicated fantastic world.

For the first edition of Ischia Safari on Tour the wonderful location was chosen Grand Hotel Villa Serbelloni in Bellagio on Lake Como. Here, last Saturday 6 April they met 22 chefs for a total of 13 Michelin stars to offer a gourmet experience to around 150 guests, who enjoyed an exclusive menu for a balanced entrance ticket (250 euros/person). From the aperitif to the desserts, among the enchanting gardens and the magnificent Royal Hall of the historic hotel property owned by the Bucher family, an exceptional gastronomic event took place in the true sense of the adjective.

An event strongly desired by the chefs Nino Di Costanzo And Pasquale Palamaro with the aim of “exporting” the Ischia Safari event even far from the Green Island and above all to have a moment of discussion between chefs, sector associations and training schools on the current situation in catering.

With the aim of drawing up a series of proposals which will then be the subject of a programmatic document which will be discussed in Ischia next September, the sunny spring day opened with an important event moment of comparison on the reason for the difficulty in succeeding find human resources who want to undertake a professional path in the world of catering, why these jobs are no longer attractive and what remedies can be put in place to try to reverse this trend.

The round table “The sustainability of catering” featured chefs with great experience such as Bobo Cerea (From Vittorio to Brusaporto, BG), Alessandro Negrini and Fabio Pisani (The Place of Aimo and Nadia, Milan), Peppe Guida (Osteria Nonna Rosa, Vico Equense), Sal De Riso (Minori pastry shop of the same name), together with Jan Bucher (owner and director of GH Villa Serbelloni), e Giancarlo Carriero (owner of the Albergo Regina Isabella in Lacco Ameno, Naples), asked themselves about the problems of the restaurant world and possible solutions. The chef’s interventions were also fundamental to the debate Alessandro GilmozziPresident of the Ambasciatori del Gusto association and director of the Incibum higher education school, Dr. Mariagiovanna Sansoneas well as Nino Di Costanzo And Pasquale Palamaro.

From the staff trainingas Jan Bucher and chef Cerea mentioned, until improvement of education starting from the hotel institutes and their teachers, why not also the possibility of giving training opportunities also for foreignersas proposed by chef Negrini, at lack of concrete support from the institutions: an hour and a half was not enough to express all the guests’ concerns. On the other hand, a first important result was achieved by finding union in the difficulties and in the desire to support work in the restaurant industry.

The day continued with Gala Lunch, where the approximately 150 guests present were able to taste the delicacies that the chefs created. Here they are:

Covid-19 vaccine: when it will be available for catering – Italian Cuisine

In Europe the anti Covid1919 vaccination campaign it started last December 27th. In Italy, the government has launched a strategic vaccination plan against the Coronavirus, approved by Parliament on 2 December, to vaccinate 70 percent of the population, or 40 million Italians, the minimum threshold identified for achieving herd immunity.

Covid-19 vaccine, who has priority

The strategic plan provides four stages of vaccination campaign establishing the priority of vaccine administration – free and not compulsory at the moment – for categories of persons according to "values and principles of equity, reciprocity, legitimacy, protection, promotion of health and well-being". The first step of vaccinations involves the health and social health workers at the forefront of the emergency in order to protect them from the higher risk of being exposed to Covid-19 infection and to transmit it to susceptible and vulnerable patients in health and social settings, as well as in order to maintain the resilience of the health service. In the first phase, vaccinations are also provided to residents and staff of residential care facilities for the elderly (RSA), hitherto heavily affected by the pandemic, and ai over 80, given their high probability of developing serious illness. The first phase of the campaign should be completed by spring and then move on to second step which will involve the people between 60 and 79 years old and who presents at least one chronic disease.

The transition to the next stages of the vaccination campaign

With an additional increased dose availability vaccine and health workers involved in the campaign, you can proceed to stages three and four vaccinating the other categories: school staff, essential service workers, law enforcement and prison staff, staff employed in community places, which could include public establishments such as gyms, theaters, bars, restaurants. The plan does not establish precise timing regarding the phases, because everything will depend on the availability of vaccines, their effectiveness and the progress of the epidemic; on the contrary, the government has stressed the possibility that the vaccination strategy will be modified in progress.

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Innovative anti-Covid catering, word of Francesco Panella – Italian Cuisine

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.