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FROM FOOD TRADERS TO INTERNATIONAL FOOD BUSINESS MATCHERS

17/05/2021
FROM FOOD TRADERS TO INTERNATIONAL FOOD BUSINESS MATCHERS

In a highly competitive market such as the food industry, it is of the utmost importance to be always at an advantage in terms of business knowledge and awareness of the market trends. The food sector has undergone many significant changes since we launched Alifood back in 1995. At the time we used to export Italian food products to Japan which was, back then, an untapped market. Thanks to the success we achieved there, we gathered momentum and started to expand our business in many other international countries. Our specialization in Italian food and the way we dealt with our clients helped us gain a respectable reputation for being trustful and reliable. It was all very good but we felt like something was missing.

Since we already had business relationships in many different countries all over the world, we took advantage of the global view we had over the market and realized that a major shift was about to happen: the products were more or less the same, it was the people that were changing. And not just our clients, their final customers as well. The latter were becoming more and more aware of the importance of eating healthy food, more conscious of the meaning of quality, more mindful of food waste. Our clients, in turn, developed the need to understand Italian food products better in other to keep an open dialogue with their own customers.

Considering that our products were already excellent, we therefore decided to concentrate our energies on improving the entire system that we had already developed around them: we invested in technology to upgrade our food preservation processes and our integrated logistics platform, we dedicated time to train our staff to be more proactive and flexible in responding to the diverse needs that our clients showed. We moved from being food traders to become international food business matchers.

Today our company is an international solution provider for all those businesses that involve Italian food products and ingredients and which are interested in expanding their activities in their respective markets. The quality and the price of all our products are now fully complemented by a range of services that we keep developing together with our clients and revolve around their specific needs: from researching and sourcing to consulting and tutoring, via on-time supply and data management. Our diverse yet integrated communication channels – which now revolve around our brand new website, designed in line with our brand positioning – allow us to offer our clients many active touchpoints which are professionally managed by our multilingual staff.

Our experience in the food business taught us that ideas and projects can be successfully developed in any corner of the world if there is a team-based approach behind them. This is why we constantly strive to be the perfect match between international demand and local supply and support our clients in achieve their success.

CLICK HERE TO VISIT OUR NEW WEBSITE

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IN THE MIDST OF EVERY CRISIS LIES A GREAT OPPORTUNITY

30/10/2020
A GREAT OPPORTUNITY

After having been quiet for seven months, it is not by chance that we selected this title for a brand new article on our blog. 

A pandemic is by definition a situation that involves everybody, that worst case scenario – from a health standpoint – which takes us all by surprise and somehow forces us to reconsider our own circumstances. This is exactly what we did in the last few months: first of all, we took care of our co-workers, ensuring that they could still operate in a safe environment; then we moved on to reassessing our position in the light of the changes that we are all facing these days.

A crisis is a time of great difficulty when important decisions must be made. The way you face it depends on your outlook on life and ours has always been very positive and rather proactive, this is why we quoted Albert Einstein: we found new opportunities, we rolled up our sleeves and thought of new ways to continue you delivering to you the highest quality in everything we do.

Some call it resilience, we take pride in calling it Italianity. As clarity was eventually made by the European Food Safety Authority about food not being a vehicle of transmission of the Covid-19 virus, we thought it was time for us to play our part in preventing a health crisis to become a food crisis, to do our bit for all the producers – always very attentive to quality, sustainability and safety – that rely on our service.

This is why we are very proud to announce that great changes are coming your way: in order to comply with your requests and needs, we are working on a new, better performing platform. We are about to produce and share new contents on all our channels. We are going to implement significant changes in our digital presence in order to offer you a better service. Italy has never been so close, make the most of our gorgeous products.

 

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FOOD SAFETY AND COVID-19 ACCORDING TO THE EUROPEAN AUTHORITY

30/03/2020

 

Faced with a global emergency such as the Covid-19 virus, the European authority has finally intervened. Marta Hugas, Scientific Assistance Directorate of EFSA (European Food Safety Authority), had this to say: “There is no scientific proof that food is a source or vehicle of transmission of the Covid-19 virus: transmission occurs through the pharyngeal-nasal tract and, as far as we are currently aware, not through the digestive tract. The European Union benefits from clear rules and regulations regarding biosecurity and industrial hygiene and these rules guarantee a
high level of food safety for consumers”.
EFSA has issued a statement affirming that “studies undertaken on previous breeding grounds of similar epidemics, such as SARS and MERS, which were not transmitted through food, lead us to believe that the new Covid-19 is no different”. The position held by EFSA is confirmed in statements released by other organisations: scientists and bodies around the world are in fact monitoring the spread of the virus and no occurrences of food transmission have been reported. The ECDC (European Centre for Disease Prevention and Control) affirms that the virus is spreading from person to person, mainly through respiratory droplets expelled through sneezing, coughing or exhaling. The French government’s ANSES (Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail) adds that contagion through the digestive tract is to be excluded even in the event of foods prepared by an infected person.

Additional precautionary measures.
Regarding food safety, the WHO (World Health Organisation) has released a series of precautionary recommendations including advice for good hygiene conduct to be put into practice during the handling and preparation of foods, such as for example thorough handwashing, the use of gloves and face masks and the sanitisation of ventilation systems.
The European Centre for Disease Prevention and Control (ECDC) is constantly updating their information on the epidemic and the evaluations of risk in EU member states. Globally, these measures are coordinated by the World Health Organisation.

News

COVID-19: THE VIRUS CANNOT BE TRANSMITTED THROUGH FOOD PRODUCTS

03/03/2020

 

Let’s get one thing clear: the Covid-19 virus cannot be transmitted through food products, nor through the packaging containing said products. This needs to be clearly stated once and for all considering the recent disinformation that has been spread thanks to the current state of collective psychosis.
In the uttermost silence of the European Committee, Italian food products are currently suffering a speculative boycotting. This situation, in the words of the Italian government’s Minister of Agricultural Policies, Teresa Bellanova, “risks leading to a block in Italy’s food and agriculture exports”.
In an open letter, Minister Bellanova denounces “the position taken on by some international largescale retail chains who are demanding guarantees of safety of food products coming from Italy.
These chains are asking for further certifications for Italian products meaning that, from the first emergence of the Covid-19 virus, many Made in Italy food products are blocked, while at the same time we are witnessing speculation on the prices of food products and raw materials”. These measures have been branded by Bellanova herself as “a form of disloyal conduct that should be condemned and immediately brought to a stop, as there is absolutely no risk of transmission of the virus through foods and packaging”.

Another harsh position by Luigi Scordamaglia, Chief Operating Officer of Filiera Italia established in 2018 to valorise Italy’s food excellences, who stated “the European Committee’s silence on the coronavirus matter is completely unacceptable”, continuing “having allowed member states to place unjustified limits against people coming from Italian regions, they are no doing nothing to reprimand the same EU states regarding the respect of free circulation of products”. He ends with a request. “May the Committee intervene immediately, prohibiting EU countries from making unlawful demands for certification that are completely devoid of any scientific justification concerning the products exported”.

We run the serious risk that this unjust behaviour on behalf of some EU countries regarding Italian food products, may negatively influence strategic future decisions of those non-EU markets that have always favoured the Made in Italy brand. On the whole, there is a risk of causing serious damage to the image, not to mention the economy, of the Italian food industry; an industry that has always proved attentive to the quality, sustainability and safety of its customers.

News

ANUGA 2019 BREAKS EVERY RECORD

13/11/2019

 

Anuga, the most important food & beverage fair in the world, which took place in Cologne from October 5th to October 9th 2019, put the latest trends, innovations, and visionary plans for the future of food in the spotlight. Boasting over 170,000 specialized visitors (+3% compared to 2017) from 201 countries, and about 7,500 exhibitors (7,405 in 2017) from 106 countries, the trade fair has once again established its leadership, breaking every possible record.

“The constant growth in number of exhibitors and visitors confirms Anuga’s extraordinary global importance as the top international business platform in the sector. Upon achieving such record, we have rewritten Anuga’s success story on the occasion of its 100th anniversary. No other event in the world is able to combine demand and supply at such a high quality standard. Not only did Anuga 2019 show strength, but even long-term perspective. The future strategies of the food industry as a whole were discussed, and programmes and new solutions to face global food challenges were presented throughout the event”, stated Gerald Böse, President and CEO of Koelnmesse, the exhibition organizer.

7,590 companies from 106 countries, covering a 284,000 m2 (over 3 mln ft2) surface area, took part in Anuga 2019; 738 exhibitors were from Germany, while 6,852 – 90% of the total number – were from abroad. Italy was by far the most represented country, boasting over 1,100 exhibitors. The Cologne trade fair hosted over 170,000 experts from 201 countries, 75% of which foreign. This category featured an increase in British, Dutch, Polish, and Ukrainian representatives, whilst beyond the European boarders, the event saw an increase in experts from Brazil, Japan, the U.S.A., and Russia.

Not only is Anuga the entrance door to the world of food & beverage. This year the trade fair has also served as a new launchpad for the food industry of tomorrow thanks to a rich schedule of conferences, events, and shows such as Anuga Horizon 2050. The trio of conferences including Newtrition X, E- Grocery Congress, and the Innovation Food Conference, featured prestigious
international speakers who presented a wide range of information concerning the trends, business opportunities, new technology, and digitalization in the sector.

The next edition of Anuga will take place in Cologne from October 9th to October 13th, 2021.

News

THE 2019 HARVEST IN ITALY

27/09/2019

 

Compared to the record level achieved in 2018, a 16% fall in Italian production is expected in 2019, amounting to an estimated 46 million-hectolitre deficit. In spite of this, Italy is set to maintain its world leadership once again. These are the predictions of the Osservatorio del Vino (wine observatory) presented in Rome at the Ministry of Agricultural, Food, Forestry, and Tourism Policies. For the first time ever, Assoenologi (national association of oenologists), ISMEA (institute for food and agricultural market services), and UIV (Italian wine organization) have joined forces
and skills to provide the data.

More specifically, the 2019 harvest appears to be less productive compared to the previous year in all Italian regions with the exception of Tuscany but, in general, with a good grape quality across the whole national territory. Such production fall may be essentially ascribed to less favourable climate conditions compared to those generating the abundant 2018 harvest. In any case, 2019 has kicked off well in terms of foreign sales: in the first 5 months of the year (ISMEA data processed on the basis of ISTAT – Italian institute of statistics – data) Italian wine export amounted to 8.6 million hectolitres (+11% compared to the same months in 2018), due to a strong progress in worth, which has reached 2.5 billion euros (+5.5%). Should the data recorded in the subsequent months confirm such trend, sales in 2019 may come close to the 22 million-hectolitre mark, or an estimated 6.5 billion-euro turnover. In terms of export, there is a more accentuated sales progress in EU countries (+14% in terms of volume and +6% in terms of profit) compared to other countries (+6% and +5%).

“While the 2018 harvest has been quite generous, an inverse trend has been recorded in many areas in 2019” states Riccardo Cotarella, president of Assoenologi, “From an environmental perspective, climate variability has made its mark, especially in May, with a drop in temperatures paired with strong rainfall causing a slowdown in the vines’ dormancy. A general 10/15-day delay in ripening has been recorded, so much that the harvest took place in the more traditional periods, after the countless early harvests recorded in the past few years.”

“In recent times, Italian wine has consolidated an important path of internationalization by means of narrowing and focusing the range with higher-quality and more globally appreciated products” adds Raffaele Borriello, general manager of ISMEA, “The effects of such evolution towards quality and efficiency of marketing policies are proven by the constant increase in export turnover, which has almost doubled in the past 10 years. From here on, what will affect the future of the sector are the methods of Britain’s exit from the European Union and the uncertainty in the new face of the geopolitical world, where market trends will be increasingly difficult to decipher and will call for growingly complex, varied, and flexible strategies. This means greater risk, but even greater opportunities for those who will be able to predict such trends by working on an accurate segmentation of export policies”.

News

TOO GOOD TO GO, AN APP TO FIGHT FOOD WASTE

25/07/2019

 

It was born in Denmark in 2016 and has just landed in Italy. We’re talking about Too Good To Go, the app that allows cafés, restaurants, bakeries, pastry shops, supermarkets, and hotels to sell –  at a discounted price – food that is ‘too good to go’, thus allowing consumers to take a tangible (and convenient) action against food waste. Launched in March 2019, today Too Good To Go Italia –
available in Milan, Turin, Bologna, Florence, Verona, and Genoa – boasts 150,000 users. Across Europe the app is already present in 12 countries, with a total of 10 million users.

How does the app work? To Good To Go uses a geolocation system to put in touch retailers that have daily-unsold products with consumers. On one hand there is the retailer that uploads details of the excess food on the app, and on the other there are users who localize the closest business to them and buy the food with the click of a mouse. Those who sell cannot know what will be left over at the end of the day, and those who buy will buy it “blind-folded”: the core of the transaction is the Magic Box, a surprise selection of products and cooked meals with a price range between 2 and 6 euros, equal to 30% of the regular retail price, thus offering users a 70% discount. Once the Magic Box is ordered, it may be paid directly through the app and collected at the hours specified. In this way, retailers clear out their unsold products, users buy at a reasonable price, and – above all – they both perform a truly civilized action.

The Too Good To Go app was born as an answer to a very important question: how much food do we waste? FAO has conducted a research to find the answer, and has concluded that, worldwide, food that is still edible and goes to waste amounts to nearly 1.3 billion tonnes, of which 222 million tonnes produced in industrialized countries.

News

EXPLORING THE WORLD OF ITALIAN ONIONS

15/07/2019

 

Whether red, white, flat, mild or pungent, onions are one of the staples of the Mediterranean diet. Scientifically known as allium cepa, onions are a bulb full of mineral salts and vitamins that, raw or cooked, produce unmistakable fragrances and flavours. There are a host of native Italian varieties that are essential ingredients in the most well-known dishes. Every area has its own cultivar boasting unique characteristics. Let’s explore the most important of these:

The Acquaviva red onion: a variety from Puglia, it has a large, flat shape and a purplish colour, though the flesh inside is white. It is harvested in July and August.

The Alife onion: an ancient variety, this onion is grown in the area of Caserta, in the Alife plain after which it is named. In Roman times, it was used as a painkiller. It has a copper-red skin and a fairly mild flavour.

The Banari onion: we need to travel to Sardinia to discover the Banari onion. This is one of the biggest varieties: it weighs over 400 grams and is flat. It has a golden skin and white flesh.

The Barletta white onion: a white onion sown in spring and harvested approximately three months later, it is an early crop. This onion is eaten fresh or pickled.

The flat red onion of Bassano: grown in the area of Bassano del Grappa, it has a flat shape and white flesh. There are two varieties: an early- and late-harvest crop.

The Boretto onion: in the Po River plain, they have always grown an unusual type of onion that takes its name from the local area: Boretto, in the province of Reggio Emilia. It is usually pickled.

The Breme red onion: grown in the province of Pavia, this onion has over ten centuries of history. It is known as la dolcissima (‘the very sweet one’) due to its aromatic qualities.

The Brunate onion: this vegetable is at risk of extinction and is not easy to find. It is a white onion variety that isn’t particularly big and has a rounded shape.

The Cannara onion: Cannara, in the region of Umbria, celebrates this onion with a festival in September. It is grown by local families who pass on its secrets from generation to generation.

The Cavasso and Val Cosa onion: a pink variety typical of western Friuli, with a crunchy, mild centre.

The Certaldo onion: this onion is a symbol of the city of Certaldo: it was already included on the town’s coat of arms back in the 12th century. There are two varieties: the Statina, with a rounded shape and purple hue, and the Vernina, which is red and pungent.

The Chioggia white onion: originally from Iran, this variety was brought to Egypt by the Assyrians and Babylonians, made its way to Greece and finally ended up in Italy and throughout the Mediterranean basin. In the past, it was used by the fishermen of Chioggia to preserve their fish, so it’s no surprise that a typical dish of the area is marinatura in saor, i.e. fish marinated in oil, vinegar and plenty of onion.

The Cureggio and Fontaneto blond onion: the towns of Cureggio and Fontaneto, on the Novara plain, have always specialised in growing onions and potatoes, and have made this bulb one of the symbols of local tradition.

The Ligurian Egyptian onion: also known as the ‘onion tree’, it has an ancient history. Mainly grown in Liguria, it is very common in the areas of Ventimiglia and the Nervia valley. With a thick, tough skin, it can be used both cooked and raw.

The Giarratana onion: this variety is notable for its large size, flat, squashed shape and its white-brownish hue.

The copper onion of Milan: this onion has an elongated shape and is notable for its intense copper colour. It is full of nutrients, particularly vitamin B, and is sown in March and April.

The Montoro onion: grown in the area of Montoro, which spans the provinces of Avellino and Salerno, it has a mild, delicate flavour.

The Paglina onion of Castrofilippo: this onion is harvested from June, when the leaves are still green, to August, when the onion festival takes place. It is notable for its pale yellow colour.

The Yellow of Parma onion: this is one of the most widespread and commonly grown onions. It has a golden skin.

The Sermide onion: grown in towns along the Po River, it has a mild flavour and a straw yellow colour. Considered peasant food, having kept the masses fed during times of war and famine, it is now promoted as an ingredient of traditional local cuisine.

The Suasa onion: typical of the Marche region and grown in the provinces of Ancona and Pesaro Urbino, it has a pinkish colour and a notably mild flavour.

The Tropea red onion: this onion is grown in the provinces of Vibo Valentia and Cosenza. It was imported by the Phoenicians and, over time, has become one of Calabria’s jewels in the crown. It has an oval shape and a purplish hue. Its main characteristic is its mild flavour. It is rich in vitamins C and E, zinc and magnesium.

The Vatolla onion: this onion is named after a place near Perdifumo, in the province of Salerno. It is a traditional vegetable of the Cilento area and is included in Ancel Keys’s Mediterranean diet. It is very mild.

The Vernina onion of Florence: this onion has a bright red colour and an unusual flat spinning-top shape. It is most commonly grown near the towns of San Casciano Val di Pesa and Soffiano. It is notable for its strong, uncompromising flavour and fragrance.

News

SWEET HISTORY OF ITALY, THE BIRTHPLACE OF THE BISCUIT

27/03/2019

 

The French brag about creating the legendary Macarons – little sweets made of 2 domes of meringue and a heart of ganache cream – yet it takes no other than an etymology research to set things straight. It was Caterina de’ Medici who, in 1553, offered the famous pastry at her wedding with the Duke of Orléans, no less than four centuries before the claimed birth of Ladurée, the most famous pastry shop in Paris. Thus, Italy is the birthplace of the biscuit. Every since the Roman ages, when slices of bread cooked twice – “bis-cooked” – in the oven were distributed to soldiers before battles.

Over the centuries, the sweet delights we know have served as a bonding element for the Italian unification. Historians tell how during World War I soldiers spent time in the trenches reading the letters sent by loved ones, accompanied by packages of food to share with their comrades. This is how the Sicilians discovered the existence of the trademark Piedmont butter cookies – the Krumiri – dedicated in the previous century to Victor Emmanuel II and his moustache (giving them their shape). Likewise, the soldiers from Piedmont got to know the shortcrust pastry biscuits covered in sesame seeds. The best of this kind were made by the Capuchin nuns of Palermo who, upon being asked the name of the scrumptious biscuits by Carolina, Queen of Naples and Archduchess of Austria – on a visit to the convent – answered “Reginelle” (little queens), just as we know them today. The Ricciarelli from Siena, named after a nobleman – Ricciardetto della Gherardesca – were tasted for the first time by Venetian soldiers, who in exchange disclosed the secrets of the cornflour Zaleti to their Tuscan counterparts. Thus, time in the trenches was alleviated by eating sweets and talking about food, as the Italian nation came to life.

Biscuits have continued to represent the unity and modernization of the Country even after World War II, in the years of the economic boom, when homemade products turned industrial. The emblem of such period were the Pavesini, heirs to the Savoiardi from the age of Aimone of Savoy, an essential ingredient in two extremely famous desserts: the zuppa inglese and the tiramisù.

Moreover, the history of Italian biscuit-making is not just a matter of taste and genuineness, but also great economic value: business dynasties such as the Loacher, the Galbusera, the Gentilini, the Lazzaroni (formerly importers of British biscuits, before becoming producers of the almond-based amaretti), the Colussi, the Doria, the Pavesi, and all the way to true international financial empires such as Barilla with its Mulino Bianco brand or Ferrero from Alba (Cuneo) – that has recently presented a 1.5 billion dollar offer to purchase the cookie branch of US giant Kellogg. Yessir, Italy sets out to conquer the world armed with biscuits. Just like the ancient Romans.

News

THE ITALIAN FOOD SUPPLY CHAIN AT CIBUS 2019

07/03/2019

 

Once again, Cibus returns to Parma in 2019, in its ‘Connect’ version. The rendezvous is set for Wednesday April 10th and Thursday April 11th; two strictly professional exhibition dates organized by Fiere di Parma (the Parma exhibition organization) and Federalimentare (the Italian food industry federation), in cooperation with ICE Agenzia (the national institute for foreign trade). Compared to the previous edition, Cibus Connect tripled its number of exhibitors and exhibition space upon adding a brand-new pavilion.

Conferences will be an essential part of the event, with a handpicked selection of appointments. The schedule will kick off with a sector analysis drafted by Cibus and Federalimentare in cooperation with ISMEA, a public institute for food and agricultural market services. The analysis is focused on the success factors of agri-food companies in southern Italy that are currently standing out on the international stage. The afternoon of the first day will feature an assessment – in cooperation with the consulting company PricewaterhouseCoopers (PwC) – of the profitable relationships that may be built between food companies and large wholesalers. The discussion will star witnesses by international and Italian retailers. The second day will feature an assembly of the sector’s top players, who will present case histories from the retail and industrial world, focusing on premium brands and premium store brands as drivers of point of sale development in the food industry, with the support of Deloitte and the data from the 21st edition of their “Global Powers of Retailing” report. To end the event, there will be a workshop on successful cases of Food & Wine pairing on the shelves of international retailers.

Thousands of Italian professionals and international top buyers are expected in Parma. The correspondence with the dates of the Vinitaly exhibition (Cibus Connect will begin on the day Vinitaly – Italy’s top wine sector exhibition – ends) will allow a synergetic flow of buyers from one trade show to the other.

News

ITALY’S BEST WINES

28/01/2019

 

Sassicaia has finally taken its place on the throne fifty years on from its foundation. It was voted best wine of the year by the international BIWA (Best Italian Wine Awards) jury which has set up a list of the fifty best Italian bottles. The winning vintage – currently on sale – is 2015, the Super Tuscan described by wine critic Luigi Veronelli as “ecstasy for the mind”.
A blend of Cabernet Sauvignon and Cabernet Franc grapes, Sassicaia was first produced in Tenuta di San Guido di Bolgheri, in Tuscany. Nicolò Incisa della Rocchetta is the marquis gentleman in whose custody lies the secrets and future of this wine which, like all oenological icons, was not born by chance but by a flash of genius.

Sassicaia debuted in the late 1970s, when 90% of the market was dominated by low quality wines. Mario Incisa della Rocchetta, a horse breeder from Piedmont, has worked there since the 1940s deciding to market it in 1968, to general scepticism. Florentine restaurant owners refused to serve it – “none of our clients will ever drink a Cabernet” – and all wine critics snubbed it, with the exception of Veronelli. It was first mentioned in the press in 1977 – two lines by Edoardo Raspelli in the Italian newspaper Il Corriere della Sera: “Rare, splendid wine that you can keep for up to 12 years from purchase”. Sassicaia’s fame now seemed a long-ago certainty – but its beginnings had actually been quite tiresome. Another reason for which BIWA’s recognition is, in its own way, a further accolade.

The BIWA is led by Luca Gardini and Andrea Grignaffini: the jury is ten-strong, representing Europe, the United States, Japan and China. One year’s work and three full days of tireless tastings culminating in victory for Sassicaia, followed by Barbaresco Asili Vecchie Viti 2012 from Roagna. Casanova di Neri, with their Brunello Tenuta Nuova 2012, enjoyed yet another stint on the podium. Piedmont was the most successful region, with 16 wines ranking in the top fifty, followed by Tuscany (9), Lombardy (5), Alto Adige and Sicily (4), Marche (3), Friuli Venezia Giulia, Veneto, Emilia Romagna (2), Abruzzo, Sardinia and Campania (1).

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STECCO GOURMET, COVERED IN GELATO CECCHI TRUFFLE, IS HERE

16/10/2018

 

Italian Gelato meets haute cuisine in its most gourmet expression. Thanks to Gelati Cecchi, the new frontier of sub-zero taste combines with the truffle, a food excellence of the Piedmont region, loved by gourmands all over the world.
Created by Gelati Cecchi in cooperation with Tartuflanghe and with Olaf Cristoforetti’s precious technical counselling, STECCO GOURMET is an Gelato stick frozen following the classic method using mountain milk from the Trentino region and Piedmontese hazelnuts, then covered with crunchy summer truffle (Tuber aestivum Vitt.). It is a brand-new and attractive pairing that surprises the palate with its perfect equilibrium of sweet and savoury, while celebrating two flagship products of Piedmont: the truffle and the hazelnut.

Packaged by hand in the typical vintage wrapping that distinguishes all Gelati Cecchi products, STECCO GOURMET is distributed by Alifood.
Starting on September 1st 2018 and in world preview, STECCO GOURMET may be enjoyed at the following exclusive retail outlets:

– Gelati Cecchi flagship store – Turin
– Baglioni Hotels Collection
– Ermenegildo Zegna headquarters – Milan
– Caffè alla Scala – Milan
– Caviar Kaspia – Paris
– Maison de la Truffe – Paris

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SIAL: ALL THE LATEST NEWS IN THE GLOBAL FOOD INDUSTRY IN PARIS

10/10/2018

From October 21st through October 25th 2018 the Parc des Expositions Paris Nord Villepinte (north Paris-Villepinte exhibition complex) will host the SIAL (international food exhibition), a biennial event dedicated to the world of food & beverage.

7,020 companies from over 109 countries will present their products to professionals in the food supply and restaurant industry: raw materials and finished goods, as well as the related paraphernalia, neatly organized in 21 exhibition sections.

As always, SIAL focuses strongly on the state-of-the-art, by highlighting new developments in a constantly evolving sector. In fact, SIAL is the top global network of exhibitions, boasting an unparalleled geographic coverage: Paris, Montréal and Toronto, Abu Dhabi, Jakarta, New Delhi, and Shanghai. Strong of its capillary action, the international food exhibition has gained deep knowledge of all actors involved in the supply chain, and has built itself a role as privileged and respected observer of trends and innovations from all over the world.

Once again, Alifood – a leader in food trading of Italian specialties – will be at the SIAL: visit us at Hall 1, stand 1F 136.

News

WHICH IS THE BEST RESTAURANT IN THE WORLD?

08/08/2018

 

Is it even possible to compile a list of the best restaurants in the world? Many have tried over the past few years, as food culture has undergone a real explosion, but what criteria is required to draw up a credible ranking?

In France
In France, it was La Liste (www.laliste.com) who tried using a self-styled algorithm to take into account the data forms of 550 gastronomical guidebooks from 165 countries and reviews of customers, in the order of various millions throughout the world. From here they were able to compile a Top 1000, criticized by many for the clear favouritism shown to the Gauls themselves: in 2018, the best restaurant in the world was Guy Savoy, legend of the Hotel de la Monnaie in Paris.

The internet
Another algorithm is found at the base of the popularity ranking compiled by TripAdvisor, considered by restaurant owners as more of a curse than a blessing, even culminating in court cases and reports. As highlighted in an official announcement, the algorithm was designed “to give a statistical measurement of trust regarding the actual experiences of a place” and the determining factors being the popularity ranking “are the quality, recent posting and quantity of reviews that a particular place receives from users, as well as the coherence of said review over time”. Having said that, the 2017 Travellers Choice – the Oscars of TripAdvisor – ranked the British restaurant The Black Swan di Oldstead at first place.

The world
Finally we come to The World’s 50 Best Restaurants classification, probably the most reliable with its voting monitored by Deloitte. This classification is compiled from a survey undertaken by experts (chefs, journalists and gourmets) who have to prove they have eaten in the places indicated at least once in the last 18 months. Of the 1,040 experts of the jury, each has ten possible preferences: at least four (but six at the most) have to concern restaurants local to them. The 2018 edition of The World’s 50 Best Restaurant was won by the Osteria Francescana in Modena, with chef Massimo Bottura.