Tag: innovative

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.

The ecological and innovative future of packaging and packaging – Italian Cuisine

From the technological and recyclable boxes of The Box to the new natural and biodegradable frontiers of food packaging: let's take a look at the possible packaging of the future

In a period in which the issue of home delivery and online shopping is on the agenda and of vital importance, it may be interesting to take a look at the possible future scenario regarding packaging and food packaging. While due to recent changes, the focus is mainly on deliveries of local products, food & beverage and basic necessities, the world continues to study increasingly practical, innovative, ecological and biodegradable solutions for cartons and packaging of various type. In the global perspective of reduce air pollution and the use of plastic, let's find out what's new in the present and the future, both on the shipping front and on that of the storage and packaging of food products.

The box: the eco-box that lasts 1000 shipments

From an idea of French startup Living Packets a new one was born ecological and technological box designed primarily as packaging of the future for e-commerce sites and giants such as Amazon or Ebay. This product, simply called The Box, not only can be used over a thousand times, but it is made almost exclusively with recycled materials, including special belts that protect the contents and which would replace the classic shock-absorbing and polluting packaging. The box is then equipped with technological equipment equipped with sensors, realtime tracking, GPS system and connectivity, which thanks to the connection to an app not only allows you to monitor the shipment, but also to reset its parameters if you wish to reuse it. Finally, it is also equipped with sensors that allow you to evaluate whether the conditions of transport are adequate, and a mini video camera that will determine if the package was opened before the recipient received it. Available in two formats, 1 liter and 25 liters, the revolutionary ecological and resistant box is expected to enter the market by the end of 2020, and the expected cost of its shipment is only 2 euros.
In short, if the giants of the global shipping market were to adopt a similar system, it could be significantly limit the environmental impact. All that remains is to wait and see.

Plastic-free packaging: towards a greener future

The question arises spontaneously, but if the contents of futuristic and recyclable packaging for shipments in Italy and in the world were to be foodstuffs, how can we be sure that these too will not impact the environment? In this sense, in recent years, the food packaging has made great strides and many are the food brands, both Italian and foreign, that have introduced ecological and plastic-free packaging. These include frozen foods sold in cellulose or bioplastic packs, drinks in bottles or biodegradable or Tetrapak cans or already washed salads packed in natural and compostable bags. In Italy, the response to food with ecological packaging has been positive, so much so that in 2019 there was an increase in turnover of 24.5%.

In the last year, in addition to these great steps forward by companies and consumers in the food packaging sector, we have witnessed important changes also on the front of wrappers, bags and ecological food films as alternatives to plastic, with new proposals developed by companies and start-ups from all over the world. In 2019, for example, the American start-up Apeelsciences launched a new revolutionary spray coating which is able to better preserve food and which is already recording excellent sales in the USA and in some European countries.
In Indonesia the start-up Evoware stood out for the creation of packaging made with algae, from films for hamburgers, to sachets for instant coffee up to flavored edible containers.
A Swedish design studio called Tomorrow Machine worked on a beautiful and biodegradable food packaging line, nicknamed This Too Shall Pass, which includes algae bags to freeze liquids from the same duration of its contents, packages made with colored beeswax to store rice and pasta and oil bottles made with caramelized sugar and wax which open like an egg, then suitable for compost.

In short, now that the unwanted consequences of plastic are becoming more visible, we cannot but hope that more and more food companies, start-ups and consumers will join forces to adopt low environmental impact shipping and packaging solutions.

Photo: ecological food packaging, Baamboozle.jpg

From distilleries … innovative sanitizers – Italian Cuisine

From the production of liqueurs to that of alcoholic sanitizers: some companies are making their contribution to the fight against Coronavirus

<! –

send by email

->

Some historic companies that deal with spirits and spirits in this difficult period have decided to make their own contribution.

Like? By modifying their production lines or expanding the range of their offer through partnerships and creating products that can be really useful at the moment … sanitizing!

Here are some examples

182421 "src =" https://www.salepepe.it/files/2020/04/IMG_2211.jpg "width =" 156 "height =" 117 Campari Group, among the major global players in the spirit sector, e Intercos Group, a leading company in the development and production of cosmetic products, join forces in a collaboration for the production of sanitizing gels alcohol-based, intended for healthcare workers in Lombardy hospitals, at the forefront of the fight against the Coronavirus Covid-19 emergency. The alcohol donated by Campari Group was transformed and bottled by the Cosmint plant (Olgiate Comasco) of the Intercos Group. This collaboration will lead to an initial production of 15 thousand bottles of hand sanitizing gel.

182425 "src =" https://www.salepepe.it/files/2020/04/IMG_0474.jpg "width =" 174 "height =" 131 The Caffo group 1915 which has developed a preparation capable of sanitizing disposable masks making them, in fact, reusable. The Alcospray Gruner it has the requirements indicated by the Chemical-Pharmaceutical Defense Plant and it is a hydroalcoholic solution produced with neutral alcohol and demineralized water without additives, therefore it can also be used for the sanitization of home surfaces and dishes. The first thousand bottles of Alcospray produced were donated by the Caffo 1915 Group to the Asp (Provincial Health Authority) of Vibo Valentia.

182426 "src =" https://www.salepepe.it/files/2020/04/unnamed.png "width =" 99 "height =" 183 Even the ancient Nardini distillery has decided to convert its own production line, creating and donating a sanitizing solution based on ethyl alcohol, to eliminate the viruses and bacteria that settle on all surfaces and hands, preventing the infection by Coronavirus. Nardini started the production of its own sanitizing solution in pocket size sprayable at 79 degrees (alcoholic strength that recalls 1779, the year the company was founded), based on ethyl alcohol, water and natural flavors obtained from essential oils used for the preparation of them Cedar water liqueur.

by Barbara Roncarolo
April 6, 2020
photo credits: harveyandfriends

<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->