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VIII qualI taly magazI ne How the Italian food is Declining sales (-1.2%) and visits (-0.7%) from July 2011 to June 2012. Restaurants suffer, while increasing consumption in canteens, pizzerie and take away. Growth in consumption from takeaways Written by Riccardo Oldani After having long resisted the winds of crisis, even outside “the house” ended up being invested. the overall picture remains bleak: “In the first half of 2012 - says matthew figure, nPD foodservice manager - leading indicators are negative: decrease in gDP (-2.5%) and consumption (-0.9%), growing unemployment (came to 10.8%). the index “consumer confidence” which measures consumer confidence in June 2012 reached its lowest in the last three years: -42”. It is not surprisingly, then, the decline - even content - spending outside the home (1.2% in the 12 months from July 2011 to June 2012), as well as the reduction of visits (0.7%). catches the eye, however, an increase of 0.8% of the average individual spending (not to be confused with the average receipt), a figure, which is explained by an increase in the cost of the final product, the son, in turn, of the increase in raw materials. the different segments show different annual trends out of the house: and the restaurants, like bars and service stations, showed a reduction in spending, grow the tables and places of administration in retail, such as those in shopping malls. It is noted, in parallel, a reduction of visits related to a functional purpose (not hedonic): in fact fall lunch breaks in restaurants. It grows rather a tendency to cut back on fast meals, which are increasingly becoming like simple snacks. “It is in place - explains figura - a shift meals at lower levels of expenditure and consumption as a joint response to the crisis. So, who used to go to a restaurant for lunch tends to opt for the bar, those who ate the first and second dish, reduced to a single scale, and who used to eat a sandwich goes for a snack. “two other aspects of your nPD crest confirm this trend. One is the growth in visits to the premises belonging to the february-march-2013 so-called “generation y”. young people in an age group between 18 and 29 years old, who still want to go out and experience, having a little purchasing power. these are the band with the highest number of visits per capita, more than 470 in the year, always looking for ideal situations to reduce spending without sacrificing the atmosphere. In this way, they are aided by an increased communication and a greater exchange of experiences between customers related to the use of massive consumption of social media. the second aspect, that goes in the direction of “snacking”, is the increase of eating “off premise”, that is, outside the premises. We eat on the street, on public transport, everywhere, as it is customary in anglo-Saxon countries. takeaways are growing as never before in Italy. the habit of nibbling something here and there, without giving the consummation of the structured setting of a meal is reflected in the growth of new types of businesses: “Or rather - explains figura - exercises that had not practiced the administration and now they widen in this sphere. Such as bakeries, which are transformed into places to drink or lunch”. among other trends identified by the panel crest, we can notice an increase in ethnic clubs, partly as a result of the change in the Italian population, which is becoming more and more cosmopolitan, the increase in consumption in the cafeteria, which allow having collective experiences (groups of friends), as well as in vending. On the supply side grow promotions, although they are still a fringe element. “the motivations for outside the home - figure sums - are increasingly linked to the hedonistic sphere: in the quarter april to June 2012, this type of visits fell by 5.4%. a signal confirmed by the drop in visits over the weekend, in the first half of 2012 decreased by 3.4%”. how to translate these signals into concrete offers? “It is time to think about proposals to take away and home delivery service - says figura -. Do not neglect to offer for young people, as among the 18-29 years age class grow visits, taking into account that the “trading down”, the demand for services and products at low cost, is going to last in time”. At pAge 46 When financial police has no reason The only “tovagliometro” is not enough to establish the evasion. The Tax Commission Veneto expresses the agreement to a company that had challenged the findings of Finance. Written by Dario Aquaro By itself, the so-called “tovagliometro” is not enough: the judgment of 77/24/12 ctr Veneto has in fact confirmed that the IrS can use it to rebuild revenues and challenge any receipts in black, but only if it finds another evidence of evasion. What is it exactly? the tovagliometro is a method that is based on the detection of towels used by a restaurant compared with the number of seats declared on the receipts issued. the controversy In the case dealt with by the tax court, the finance guards had performed a test in a hotel with adjoining restaurant and bar. the accounting system was regular, but they were challenged more revenue for the restaurant business based, in fact, the consumption of napkins. the notice of assessment, however, was contested by the company argued that the results of the method of tovagliometro banged against the others derived from the average consumption of raw materials or the actual capacity of seats in the restaurant. the crt, board of appeal, ruled in favor of the company: the investigation based on tovagliometro must be annulled. there wasn’t, in short, any feedback with the business reality. the IrS has not specified whether the rejection rate of towels has been considered to use those for the simple hotel service (breakfast or room service). It did not find the relationship between towels sent to the laundry and meals given to hotel guests only. finally, and importantly, when the agents did not show any increase of fees: the data were in line with those recorded in the same months in previous years. In conclusion, according to the judges, there were no clues to a concealment of income.
testo di Nadia Rossi quanto sembra». Il fattore prezzo è considerato con sempre più attenzione dall’operatore, che accoglie con favore nuove ricette. Tra i più recenti prodotti firmati Di Vita ci sono Caponata, olive Kalamata e leccino in vaso grande e Carciofi siciliani al naturale. La praticità alleata del gusto Molto vasta la gamma dei vegetali foodservice Conserve Italia, che comprende legumi e verdure al naturale (mais supersweet sottovuoto, fagioli borlotti da fresco, cannellini, bianchi di Spagna, piselli, fagiolini ceci e altre verdure) in scatola da 1 e 3 kg, ai quali si uniscono cereali pronti in scatola da 1 kg (farro, grano, orzo). Queste referenze sono disponibili nei marchi Valfrutta Granchef, per la fascia di qualità premium, e, quelle più richieste, nei marchi Jolly Colombani e Mon Jardin, con il migliore rapporto qualità/prezzo. Di nuovo la praticità è protagonista, perché, come osserva Giorgio Mazzoli, responsabile marketing food service «il prodotto in scatola al naturale è un semilavorato che, rispetto alle alternative fresche o surgelate, ri- chiede per diversi tipi di utilizzo utilizzo dei dei tempi di preparazione preparazione molto ridotti, ridotti, pur offrendo un un eccellente eccellente livello livello qualitativo dal dal punto di vista organolettico. Inoltre il trattamento trattamento Uht offre indubindubbi vantaggi in fase di stoccaggio, con shelf life medie di 3 anni». Nei Nei primi mesi del nuovo anno la gamma dei vegetali Valfrutta Granchef viene proposta con una nuova piacevole piacevole veste gra gra ca e arricchita di di un nuovo nuovo prodotto: la Ratatouille (mix pronto di ortaggi ortaggi freschi: melanzane, zucchine, zucchine, cipolle, peperoni in in salsa di pomodoro) in scatola da 1 kg. Ogni anno l’azienda distribuisce ai locali clienti un ricettario con nuove idee per piatti gustosi con i propri prodotti. L’oliva, classico in tavola L’oliva è un alimento che attraversa la cucina italiana trasversalmente, dall’aperitivo al pane, passando per antipasti, primi e secondi piatti. Dunque, è molto frequente la sua presenza tra le portate al ristorante. Ad affermarlo è Romeo Ficacci, titolare dell’omonima azienda con sede a Castel Madama (Roma), che ha CONSERVE + SUL TERRITORIO FICACCI OLIVE COMPANY T / A ROMEO FICACCI SRL Indirizzo: Via S. Anna, 77 00024 Castel Madama (Roma) Tel. 0774411400 - Fax 0774411410 Web: www.fi cacci.it - olive@fi cacci.it Romeo Ficacci, 65 anni, ha fondato nel 1964 l’azienda di cui è amministratore unico. Una realtà nata e cresciuta sul mondo delle olive, di cui è un riferimento in Italia. L’obiettivo futuro è quello di divenire un punto di riferimento nel mercato delle olive europeo, prima, e in quello mondiale poi. o gustosi contorni FEBBRAIO-MARZO-2013 25 QUALITALY
Page 1 and 2: POSTE ITALIANE spa - SPED. IN A. P.
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
Page 9 and 10: toria Max di Cirò Marina (conto su
Page 11 and 12: testo di Manuela Soressi DISTRIBUZI
Page 13 and 14: “scandalizzano” più a trovare
Page 15 and 16: testo di Marina Bellati Questa la f
Page 17 and 18: occoletti, fagiolini e a seguire tu
Page 19 and 20: L’AGRICOLTURA Germogli di soia, s
Page 21 and 22: testo di Luigi Ferro CONSUMI + SUL
Page 23 and 24: testo di Nadia Rossi L’impianto a
Page 25 and 26: Germano Picco sottolinea la propost
Page 27 and 28: QUALITALY IL GIORNALE DELLA RISTORA
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Page 31 and 32: as salads and rice, which give us g
Page 33: At pAge 38 The initiative beats the
Page 37 and 38: FRITTO CROCCANTE FRT TTO CROCCANTE
Page 39 and 40: testo di Nadia Rossi preferisce pro
Page 41 and 42: TOSCANA ■ ELBA BEVANDE SPA 57037
Page 43 and 44: testo di Luigi Ferro Produzione ann
Page 45 and 46: general fruit Concentrati sulla qua
Page 47 and 48: testo di Manuela Soressi verdure, c
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Page 51 and 52: OLIO EXTRA VERGINE DI OLIVA BIOLOGI
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Page 57 and 58: 19,3 testo di Andrea Mongilardi Le
Page 59 and 60: Eccellenza Italiana I prodotti Le 5

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