So many words about the new regulation: but to the test of the facts how the habits of those who drink in the premises have changed? We asked Sommelier and Patron of experience
On how much the changes are influencing – which are not revolutionaries – of the new highway code on the behavior of those who are used to drinking wines, cocktails and distilleds are reading each one. Gazzetta Motoriexactly two months, from the entry into force of the legislation he wanted to hear those who work on the field, that is, a group of famous patron and sommeliers in the environment (and not only) who daily interface with customers and for the news they have a Arrangement of cellars and level drinks, to have an idea, not exhaustive, of the effects of the new rules on people’s behavior.
common sense
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Noblesse Oblige, we start from Antonio Santini, the legend of Italian catering – manages from the fisherman to Canneto sull’Oglio, a Srefilled Michelin since 1996. But in this case we hear his opinion as a vice president of Fipe, the Italian Federation of Public Exercises, namely the Association Leader in the catering, entertainment and tourism sector that unites from the bar to the level restaurant passing through discos, ice cream parlors and bathing. “In mid -January, we organized a meeting with Minister Salvini who reassured us on the real objective of the legislation. We will continue to collaborate with the institutions to ensure a balance between road safety and operation of our exercises. In fact, it is an increase sanctions and not of a lowering of the limits allowed in drinking. greater attention of customers to the theme: The Italians, in particular, behave on average better than foreigners and show common sense. And who owns it did not change the old habits falling into the fear caused by the media “he says.
Hospitality and safety
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He thinks, more or less, so also Raffaele Alajmo, CEO of one of the major groups of Italian catering with important restaurants in Venice, Cortina and Rubano (Pd) where there is the sadded calandre, overlooking the busy Padana Superiore. “Premise: in this sense, Venice is a paradise, you have to be careful only if you drive a motorboat. Batted separately, I have not seen repercussions in restaurants: the fine dining It requires wine, those who want to have a good experience previously organized. It makes no sense to risk but at the same time there is no sense to eat well and not drink. There is an ongoing trend: the dealcular wines and low alcohol: I’m tasting them and someone convinces me, many don’t. But it is right to keep them in mind for the future, I think they will end up composing a niche in the wine list “explains Alajmo. A valid choice, however, in order not to place yourself limits is to stop after dinner to sleep or make a dian after lunch after lunch . greedy places that have rooms. Like the argument of Vencò (Go) led by Antonia Klugmann – former judge of Masterchef Italia and great cook – with her sister Maria Vittoria. “With the rooms we have built in the structure, we manage to cover the possible need to stop for almost all customers. And it is a remarkable advantage because it allows you not to risk anything if you drink a few more glass, beyond the concept of Fundamental hospitality for those who come to a tourist area, among other things full of cellars. Rest, and without risking sanctions “underlines Klugmann.
Problems for lunch
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So far everything is fine for consumption. It goes (apparently) in contrast ‘Mauri’ Rossi, patron of the Osteria della Villetta di Palazzolo sull’Oglio (BS) which is located close to the 4: ‘Cult’ place for fans and strategic for those traveling. “If at dinner time, the consumption is more or less those of before since the public comes close or is composed of faithful, for lunch we are on a drop of 30-40 percent compared to two months ago. There is the real concern of getting their driving license withdrawn – for a half more glass – by those who use the car, perhaps corporate, for work. So a single calyx or more easily than mineral water: if they wanted to create terror, they succeeded even if I do not appear to be an increase in penalties on our territory “says Rossi. The vision of Manuele Pirovano, historic sommelier of the O Which is located in Cornado, a citizen of about ten km from the San Siro stadium. After all, the fine dining It is linked to a drink up to par and therefore maybe a diner limits itself a lot or give up the wine but the others continue to choose well. But it is not a novelty, at least to O. In any case, I think our role is also finding ‘read’ solutions: we have studied a pairing With four proposals with low alcohol content and without alcohol to be combined with the dishes. Ideal to not make those who have to guide and discover new horizons’ isolated. Then I do not exclude, but more as a game than seriously, of bring mini-ethylometers to the table: right to work all together for the safety on the street but a general panic situation must not be created “says Pirovano.
The time of cocktails
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But how much is you talked about at the table? Enough, sometimes a lot. Ale Lanzani who in Brescia manages two established local – Bottega & Bistrot and Lanzani Laboratory – which despite being in the city are almost always reached by car. “Certainly what has been written or listened to the theme has scared everyone: I often see that at the table we are discussed on how much you can drink and many have equipped themselves with specific apps on the smartphone for a do -it -yourself control. There is a drop both on the wine front and on the cocktail front And they practically no longer sell each other. For this I am thinking of enhancing the offer of drinks with low alcoholic content or alcohol without alcohol, because I see that they are most requested of before “says Lanzani. We close with Marco Reitano, illustrious Chef-Sommelier de la Pergola, the only sadded Michelin in Rome which has an extraordinary cellar for numbers and depth of labels. ” In my opinion, confusion about the norm was made Thinking it was more punitive than before while it is only a matter of sanctions. In reality, for some time, there has been a drop in wine consumption for the fury of doctors and ‘health’ currents but also for the diversification of drinking at the restaurant. So I certainly foresee a greater space for de -de -de -wicked wines and for the cocktails that in La Pergola are already studied in full collaboration between the chefs and the barman to offer a perfect combination “is the opinion of Reitano.
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