Carne, voglia d'eccellenza - B2B24 - Il Sole 24 Ore

VIII
q u a l I t a l y m a g a z I n e
rediscovering the poultry meat. Which
got of course penalized during the recent
years due to price’s increase, which reached
100%. However, sheep and goat’s
market is recovering thanks to the lower
prices. anyway, the consumption of
this meat is concentrated mainly during
the easter season, except for the carré,
which gets cut required throughout the
whole years. the company, founded as a
manufacturer of gut over the years has
expanded its horizons to countries rich
in raw materials, such as South america,
australia, canada, the united States,
and asia. Its products include beef, pork,
poultry, ovocaprina, fish products and
frozen vegetables.
the primacy of traceability
the certainty of the made in Italy
is an element that the consumer looks
carefully of, especially if accompanied by
items like the traceability. “the martini
group consists of two divisions: one
dealing with animal feed and the livestock;
the second one about the marketing
of pork, poultry, rabbit and a small
a portion of beef. thanks to that, we
are able to identify and ensure every
part of the production chain, in fact, in
1999 we had already made a project of
traceability,”says Fabrizio goracci, commercial
director.
the company has recently landed
the catering, which shows itself receptive
to the rabbit meat, while it is biased
against pork. “one of our motto about
this product is”-40% fat with the same
taste “- includes goracci -: “ours are
heavy pigs used to produce PDo hams
and the continuous selection has identified
specie of meat more lean and tasty”.
meanwhile, the company offers
delight products and, on the website
offers recipes created by chef: where the
“colleagues”can find advises to give more
appeal to that kind of meat that is often
unfairly overlooked.
At pAge 42 budget
First semester of great
satisfactions
Results, trends and perspectives for the
Cooperativa Italiana Catering
Written by Nadia Rossi
Being able to center the results, made
prior to the first semester, is gratifying,
especially at a time like the present
one. anyway, above all it is tangible
evidence of a hard work, targeted to
specific goals, conducted with criteria,
o c t o b e r - n o V e m b e r - 2 0 1 2
and of course based on the incentive to
continue with determination on the undertaken
road.
this is the important budget resulted
from the third commercial meeting
between the members of cooperativa
Italiana catering, which took place on
September 22nd. Several business areas
were observed: the meat one, which
at the beginning of the year is followed
with good results by a person who specifically
takes care of it. about the alimentary
part, the new christmas package
were presented; then new references for
the cold cuts. more challenging is the
ichthyic sector. the visit to the asian
Serafood exposition, which was held in
Hong Kong, from the 11th to the 13th of
September, has allowed people to get in
touch with companies and associations
of producers from thailand, chile and
South africa and also to consider their
offer. at the same time, was taking place
the interesting restaurant & bar, addressed
to the Horeca’s operators. cIc
wants to maintain the quality and competitiveness
of frozen products, of course
with fish at first place: an area that seems
complex because fragmented in several
markets around the globe. the months
of September and october are crucial for
this sector: as a matter of fact it is the
period of fishing for many countries and
to all major events in the sector, which
will be closely monitored in order to evaluate
and select suppliers that can ensure
on time delivery and, qualitatively constant,
with the proper quality/price ratio.
operational planning will be carried out
during the fourth and last meeting of the
shareholders in november. to conclude,
we do have to make a reflection on the dl
24th of January 2012 and the impact of a
provision (article62). this provision, as it
has been made and confirmed by the implementing
decree, it could not achieve
the goal of “cleaning up”the commercial
transactions jungle, creating many problems
to the various companies of the
food chain instead.
NOVAL, the eVOLutiON
duriNg crisis time
September 23th and 24th were two days of
celebrations for the NOVAL and its clients.
NOVAL was born in 1973, a new organization
from Orbassano (TO), that sells food. The
company has invited all the customers
to visit the new shed, which has been
extended from 1500 to 5000 square meters.
Numerous defendants have visited the bond
in order to have access to a tasting area
where many vendors have introduced their
new products (and not only) responding to
the demands of the operators. During these
recent years, the portfolio product has been
expanded to meet the demands of Horeca’s
world operators. In fact, this event showed to
the customers the wide range and expertise
of partner companies. The partnership with
suppliers is crucial in the philosophy NOVAL.
By the way, its owner, Italo Nebiolo, is one
of the founders and president of CIC since
2003. www.novalsrl.it
At pAge 44 products
Ours products
Olive Oil and extra virgen olive oil
from Cooperativa Italiana Catering
Written by Roberto Barat
olive oil taVola VIVa
• Format: 1 liter glass, 5 liters pet
• type: olive oil in 1 liter bottle oio
and olive oil composed of refined olive
oils and virgin olive oils in size 5 liter
pet.
• Features: nice clear golden color
with a delicate flavor and pleasant aftertaste
without negatives. the nose has
slight feeling of fresh olives
• using: In the kitchen, for cooking
each ingredient
extra virgin olive oil taVola VIVa
• Format: 1 liter glass bottle, 5 liter
and 5 liters pet tin
• type: virgin olive oil from the
community.
• Features: beautiful bright green
color, with fruity aroma characteristic of
the best extra virgin olive oil. Full, intense,
with a pleasant sweet and slightly
spicy vein in the final
• using: for the preparation of recipes
which provide the use of extra virgin
olive oil, and then salads, meats, vegetables,
vegetable soups, pasta dishes, and
so on.