Verdure in tavola - B2B24 - Il Sole 24 Ore

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24 QUALITALY SUL TERRITORIO + CONSERVE VEGETALI AL NATURALE o in salamoia Pratiche, gustose e adatte a ogni menù DI VITA SPA Indirizzo: Via Poirino, 13 10022 Carmagnola (To) Tel. 0119716511 - Fax 0119713387 Web: www.divita.it - divita@divita.it La praticità è un grande punto di forza dei vegetali in scatola, proposti al ristoratore in un’ampia varietà di referenze pronte all’uso e, se di qualità, con caratteristiche organolettiche eccellenti. E sono oltre 250 le referenze del “paniere” di Di Vita: un’esperienza che prosegue dal 1969. Tra i tanti prodotti in gamma ci soffermiamo su quelli al naturale, sulle basi per insalate e le specialità grigliate. Lauro Bianco, direttore vendite, delinea l’andamento mercato delle diverse linee di prodotto: «Sono molto richiesti i mix al naturale (peperoni, cipolline borettane, macedonia di legumi...), che si prestano a una maggiore personalizzazione in cucina e la cui domanda è costante. Nella stagione calda cresce la vendita dei prodotti base per insalate estive e di riso, che ci danno buoni risultati. È positivo anche il bilancio relativo alle specialità grigliate, che in termini di vendita hanno ancora un grande potenziale di sviluppo: offrono un prodotto di qualità senza i tempi di lavorazione del “non pronto” che, a conti fatti, non è economico ricchi antipasti FEBBRAIO-MARZO-2013
QUALITALY IL GIORNALE DELLA RISTORAZIONE E DEL CATERING MODERNO At pAg. 1 Vegetables fl avor and lightness Main dish or side dish, are a thousand ways in the kitchen to attract and satisfy customers Written by Francesca Pulitanò The topic of this number is particularly dear to me: we’ll talk about vegetables, an aliment just as important as confusing sometimes, so rich in nutritional value and often, unfortunately, considered unattractive. yet the variety of ways in which vegetables can be made - I guess you could say – exceeds any other food. raw, for example, can be very tasty, if combined with the correct oil, or with an eye to the habits across the border, with a fl avored unusual sauce. for those who love elaborate cooking, our tradition - not giving up the main dish - offers dishes that can, by themselves, represent a satisfying meal. a quote that say it all? the richness of the eggplant parmigiana, where the simplicity of the product from the garden is combined with the delicious taste of fried food, the freshness of the tomato, and the richness of the cheese. that is not all: in liguria, beans blend with the classic pasta with pesto, in abruzzo pepper bruschetta topping for you, and so it goes on and on, discovery, or rediscovery, of fl avors. these days, the customer demand is increasingly oriented towards the quality and freshness, even better, then, if the person who puts the vegetables in the menu is able to guarantee its origin, and with it the penalty of the production method. the keywords before and after harvest are ‘warning’ and ‘responsibility’: as always, we offer in these pages our contribution to the professionalism and imagination! At pAge 4 Seasons and nature on the table Vegetables, trait d’union cuisine, from appetizers to main course. Written by Massimiliano Rella They are the symbol of the season and naturalness at the table. garden products, but also vegetables, fresh or dried, or derivatives such as fl our, are always transversal to all kinds of restaurants, from simple pizzeria to fi ne seafood restaurant. not to mention the vegetarians and vegans who made the fruits of the earth the star of a kitchen a little ‘ideology. We are used to give to vegetables minor roles, if not real extras on the table, but in recent years under the pressure of healthy eating - and in recent months thanks to the crisis - the garden has regained vitality and full dignity among the ingredients. for this reason we went to browse some restaurants around Italy, regardless of gender. there is a fi sh tavern, max, in ciro marina (crotone), which deals with the vegetables for their role in the outline, but not only. there’s luna rossa, of terranova of Pollino, a thousand meters above sea level in the Pollino national Park: a restaurant that promotes kitchen “topical” of lucca, with full appreciation of the vegetables, the main actors of many dishes now former poor. finally, there is the erba brusca, a restaurant in milan, navigli area, which celebrates the vegetables for the values of natural, healthy eating, local food and secure. these are three different restaurants, with vegetables traits in common. first of all, with the certainty that it is in place for some time a return to the plant world. “It’s been recovering a traditional, rural, and especially made of vegetables - pressed federico Valicenti, chef of luna rossa – it is a return to mother earth that lately is bringing into vogue the world of soups. behind there are cultural factors as well as economical”. Valicenti is 54 year old chef from lucca. he spent his youth in rome, university district of San lorenzo, Italy and europe by hitchhiking, by “former hippie”, as he defi nes himself. back to basilicata after the 1980 earthquake, he rediscovers his land and since in terranova di Pollinothere were no restaurants decides to open it. he learns to manage the kitchen by himself and begins to study food as an ingredient for its cultural values. his research results in the rediscovery of old recipes territory, niche products, ingredients and quality craftsmanship. let’s take as an example the mixture, a home-made pasta, shaped cavatelli pasta or noodles, with 5 different fl ours: chick peas, barley, beans, corn carosella, durum wheat semolina Senator cappelli. It is only in the territory of three municipalities: calvera, teara, fardella, in the Pollino national Park. the menu for the luna rossa (35 € www.federicovalicenti.it) of which a chapter is devoted to “recipes to Save”, that enhance many vegetables, as requested by the lucan tradition even when the protagonist lady meat. an example? the “u Ped’i Puorc”, vegetables pork shank, which is baked instead of boiled in a mixture of herbs. “focusing on vegetables means having supplies every day, at least every two days - said Valicenti -. this involves doing an upstream careful selection of suppliers”. If the luna rossa comes to the table with pasta and meat, in the restaurant max by ciro marina (income € 40 tel 0962.373009) vegetables are always in the company of the february-march-2013
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Page 3 and 4: L’OPINIONE 1 Verdure, sapore e le
Page 5 and 6: 32 36 38 42 SPECIALE MERCATO Denomi
Page 7 and 8: testo e foto di Massimiliano Rella
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Page 11 and 12: testo di Manuela Soressi DISTRIBUZI
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