BEST OF ITALY
point to sharp-dressing, passionate and family-orientated people. Of course, you can rely on ex-prime minister and lothario Silvio Berlusconi to ‘bunga’ that positive image right up. But there’s always food to fall back on and pizza and pasta have to be Italy's ultimate ambassadors. "No matter where you go, you will likely find pizza or pasta,” says Giuseppe Grossi, Sales and Marketing Director at AR Alimentare, adding: "They work well for onboard catering because they have no race, religious, geographical or cultural limitations.” No one could contest the first
I
part of this statement, but does this ubiquity translate to the world of onboard catering? And if so, how much of what is served is truly Italian? Italian sparkling wine specialists
Bottega S.p.A. started working with the onboard market 10 years ago and is committed to bringing genuine Italian goods to the market. “While there is a growing demand for authentic Italian food and drinks, we feel there is not enough spread in the travel catering industry,” says Bottega's Irene Patruno. Bottega has seen a “remarkable rise” in demand for Prosecco in the last four years.. “We've managed to capture the onboard market through our high- quality products, genuineness and our bond to the authentic Italian culinary heritage,” says Patruno. “ Bottega currently supplies over 20
airlines including Alitalia, Air Canada and Singapore Airlines.
MADE IN ITALY? Authentic Italian cuisine is hard to pin down outside the country. In a globalised world, original recipes are often sacrificed for fusion creations. We enjoy many 'Italian' dishes on a regular basis, blissfully unaware that they've never existed in the Italian conscious. Take Fodor’s recently published
article: ’10 foods you won’t find in Italy’, which included pepperoni pizza, garlic bread and spaghetti and meatballs.
Pictured: The simple but delicious insalata caprese; Italy's biggest export, the pizza; and
CU.FR.OL.'s pure new oil BUIO.
Italian dressing is an American invention – the Italians simply use oil and perhaps a little vinegar. And parmigiana is baked aubergine – not chicken breast in bread crumbs as the Australians would have it. The Italians, however, take origins and authenticity very seriously. Umbrian olive oil producer and supplier to Thai Airways, TAM Airlines and Hong Kong Dragon Airlines,
C.U.FR.OL., says that the ‘made in Italy’ tag is a strong selling point for them. "Italian extra virgin olive oil is
generally considered to be the best,” says Dominique Coombes from
C.U.FR.OL. “Umbria, although less known than neighbouring Tuscany, is the only region in Italy to have its entire olive oil growing area classified as D.O.P., or Protected Designation of Origin – the E.U. hallmark which guarantees a specific geographic provenance of the ingredients as well as the high quality of the product.”
C.U.FR.OL. was born out of the
collective spirit of some of the oldest olive mills in Umbria. “What makes our oil best is our harvesting, extraction and storage methods, says Coombes. "Our mills date back to 1639 and still embrace centuries-old
"We enjoy many 'Italian' dishes, blissfully unaware that they've never existed in the Italian
conscious"
talian culture is revered and copied the world over. Stereotypes often
traditions as well as new technology.” Coombes believes airlines still value the authentic Italian product, although less expensive ingredients from other countries keep tempting them. To stay ahead of the game,
C.U.FR.OL. has launched a unique new oil, BUIO. BUIO’s USP is that it manages to
conserve the original qualities of the olives thanks to a unique production and storage process which takes place in complete absence of oxygen, guaranteeing an almost perfect conservation of flavour. The definition of BUIO is darkness,
reflecting the intense dark colour of the oil as well as the production. The oil is even packaged in anti-UV glass bottles to protect it from the light which activates the aging process.
AUTHENTIC RECIPES Keeping authenticity and taste is easier when it’s a sole ingredient, but what about when you’re creating a whole dish – especially if it’s to be served at 30,000
u
WWW.ONBOARDHOSPITALITY.COM 23
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100