«This is an opportunity to discuss one of the most important issues in the sector: hospitality». Word of Emanuele Frongia, regional president of FIPE.
In fact, the first National Catering Day is celebrated throughout Italy today, one of the driving sectors of the Italian economy, which rhymes with tourism and Made in Italy brand identity.
Events, conferences and meetings inside and outside the kitchens have tried to respond to the many problems afflicting the sector, from the lack of personnel to the shortcomings of structural and organized policies, but not only. Because the real goal of this day is to give even more strength and prominence to the world of cooking and everything that revolves around it. Starting with bread, chosen as the element on which to pivot in order to continue making the Italian tradition into an ever more attractive story close to people.
In Cagliari, in the Exmà room in via San Lucifero, several prominent figures took part. In addition to the aforementioned Frongia, also Gianfranco Porta, president of the committee proposing Pane Coccoi Dop, Tony Porseo, of the Cuochi Sud Sardegna association, Marco Casto, of CREA of the University of Cagliari, Aldo Cursano, national vice president of FIPE, Alessandra Guigoni, cultural anthropologist and Alberto Bertolotti, president of Confocommercio Sud Sardegna. Moderating the debate and reflections will be Giuseppe Carrus, Gambero Rosso journalist and restaurateur.
Lots of ideas to take note of. One of all, the need for concrete aid to give way to more tangible and marketable training programs.
«This event should be framed as the desire to restore value to those professions related to catering. It can't be a stopgap job» said Alberto Bertolotti at the end of the meeting.
The conference ended in the most appropriate way for the sector: with a buffet created by some of the restaurants, which for the whole day today, have decided to put dishes made with today's protagonist, bread, on their menus.