BEST OF ITALY
u feet. “Maintaining original recipes
is key," says Giuseppe Grossi. “But our success can also be put down to our investment in specialised production machinery for the manufacturing of single portion solutions, as well as investment in the development of products that would deliver high quality performance once served hot to airline customers.” AR Alimentare has recently
expanded its product range, with more pizza solutions as well as wraps, hot sandwiches, sweets and pasta. “Our view is that the trend is
towards the search of original tastes," says Grossi. “In other words, simple dishes but with extremely high quality ingredients that are readily available in Italy and yet need to be enhanced and rediscovered.” Original Italian tastes are hard to
pin down since much of the country’s cuisine is highly regional. A recent BBC article about the authenticity of Italian food quoted Zachary Nowak, food historian and assistant director of the food studies programme at The Umbra Institute in Perugia: “There is definitely a national Italian food culture now, but I would argue it's not
"Group Soi strive for zero- kilometre provisioning of fundamental ingredients"
Pictured: Settimocielo by Air Dolomiti, new Italian- designed tableware onboard now.
an historical one," he says. “If authentic means a dish has been
around a certain period of time – say 100 years, with more or less the same preparation and context for the majority of people in a given area… there's only one ‘traditional’ Italian ingredient around today - polenta.”
REGIONAL PRODUCE However, if your definition of authenticity is more modern, onboard catering suppliers Group SOI can be proud of its locally-sourced Italian ingredients. General manger Dr. Daniela Blasi explains that the company strives for “zero kilometre provisioning of fundamental ingredients such as tomatoes, flour,
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