What is it?
The imagination, creativity and passion that distinguishes Italians has ensured that the "Made in Italy" brand is synonymous with excellence all over the world both for the quality of the products and for their style and design.
Contents
Italian Style, dedicated to the excellence of “Made in Italy”, is the ideal showcase to make Italian restaurants known abroad and the best that the Bel Paese offers in terms of food & beverage and equipment. Among the contents stand out the wonderful and tasty recipes of the greatest and most famous Chefs, Pizzaioli and Pastry Chefs of the Bel Paese, pride of our cuisine and ambassadors of "Made in Italy".
There is no shortage of articles related to the world of wine, success stories, products and brands that have made and continue to make the history of our food and wine.
RISTORAZIONE ITALIANA MAGAZINE
Enogastronomy magazine, pizza and mediterranean culture
Edited by Accademia Group S.r.l. Unipersonale
Via dell’Artigianato 23 | 30020 Gruaro (VE)
Editorial staff:
Paolo Famà, Giuseppe Santoro, F.I.B., Elisa Vian, Fabrizio Nonis, Leonardo Felician, Piergiorgio Giorilli, Alessandro Circiello, Marco Scaglione, Anna Fracassi, Fabio Bonaldo, Angelo Frosio, Fabrizio Nistri, Antonio Sorrentino, F.I.P., F.I.C., Danilo Curotto, Imma Gargiulo, Luca Gardini, Alberto Presutti, Maurizio De Pasquale, Walter Caputo, Lorenzo Ferrari, Claudio Poli, Gabriele Bonci, Luciano Passeri, Carmine Roca, Emiliano Citi, Claudio Fedrigo, Marilena Gizzi, Chiara Manzi, Filippo Caravati, Barbara Calza, Michele Bondani, Francesco Selicato, Cristal Morando, Anna Rubino, Marco Di Lorenzi.
Project Manager: Paolo Famà
Enrico Famà
The year 2023 will be the year of the catering industry not just in Italy, but also in Europe and more generally across the globe.
We are obviously talking about a new way of catering because the wounds left by the Covid pandemic, the international war and the price increase on raw materials forced the sector into a “new normal”.
The habits of out-of-home food consumption have changed, just like the diets, the search for quality and the convenience of digital services now more available.
The catering industry cannot disregard the significant transformation currently occurring. Among these changes, technology stands out combined with many elements needed for long-term sustainability in the sector.
It will no longer be possible to overlook the investments in human resources, and the more and more effective integration of front and back-ends. Engaging consumers but also the staff in the management of the business will be required, focusing on a customer-centric experience.
In an increasingly global market - and as such more complex and competitive - Italian cuisine in the world will continue to grow, supported by all the excellent products of our food and wine culture. Also in this sense, the catering industry will be seen more and more like an experience and not only as a mere satisfaction of a primary need. This kind of approach will surely reward everyone who will understand and appreciate this concept, incorporating it effectively in their business model.
Business models and business organisations will continue to change, also because the needs connected with reducing production costs, optimizing production, and more generally focusing the business from a quantity approach to a higher margin and higher quality one will become of primary importance.
Enrico Famà
The year 2023 will be the year of the catering industry not just in Italy, but also in Europe and more generally across the globe.
We are obviously talking about a new way of catering because the wounds left by the Covid pandemic, the international war and the price increase on raw materials forced the sector into a “new normal”.
The habits of out-of-home food consumption have changed, just like the diets, the search for quality and the convenience of digital services now more available.
The catering industry cannot disregard the significant transformation currently occurring. Among these changes, technology stands out combined with many elements needed for long-term sustainability in the sector.
It will no longer be possible to overlook the investments in human resources, and the more and more effective integration of front and back-ends. Engaging consumers but also the staff in the management of the business will be required, focusing on a customer-centric experience.
In an increasingly global market - and as such more complex and competitive - Italian cuisine in the world will continue to grow, supported by all the excellent products of our food and wine culture. Also in this sense, the catering industry will be seen more and more like an experience and not only as a mere satisfaction of a primary need. This kind of approach will surely reward everyone who will understand and appreciate this concept, incorporating it effectively in their business model.
Business models and business organisations will continue to change, also because the needs connected with reducing production costs, optimizing production, and more generally focusing the business from a quantity approach to a higher margin and higher quality one will become of primary importance.
CIBUS CONNECT
A SHOWCASE ON THE FUTURE OF CONSUMPTION AND EXPORTS IN ITALIAN AGRI-FOOD INDUSTRY
FIORE DI NAPOLI
ITALIAN EXCELLENCE, PARTENOPEAN HEART
MARANA FORNI
THE WELL-BEING OF THE PIZZA-MAKER
HOSTMILANO 2023
EVERYONE IS LOOKING FORWARD TO HOSTMILANO, ON A 2023 MARKET FULL OF EXCITEMENT
MOLINO NALDONI LAUNCHES SMORFIA
A FLOUR DEDICATED TO THE NEAPOLITAN PIZZA
Call at (+39) 0421 761247
or write to marketing@ristorazioneitalianamagazine.it
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