What are the best cash registers for restaurants?

The best choice of a cash register depends on the needs of the restaurant.

In Italy there are still widespread classic models in which the holder manually type the price of individual dishes inside a command, annotated by hand on a special sheet. A similar solution can not be excluded at any cost. However, only the activities with a reduced number of tables, with a limited menu and with a low receipt frequency can rely on the simple cash register without worries. This is, for example, the case of restaurants, trajektore and family-run taverns.
Among the most modern solutions, however, are the cash registers on PC to be present more in restaurants that require a simplified management of the activity. The choice of software is crucial, since they may or may not offer a wide range of features. In some cases the programs are nothing more than a graphic transposition of the simple cash register, in others they become a complete management of the activity.
The cloud cash register is the most advanced version of the cash point, ideal for young and dynamic contexts. The undisputed technological superiority of this system is embodied by a simple use app that allows the owner to check in real time the activities, collections, statistics, accounting and stocks in stock. The determining feature of the cash register and cloud-based management system is undoubtedly the branched accessibility on different authorization levels. In other words, the manager can create a profile for each staff member, determine his role and associate it with functions which he can perform within the application.
In this case, a common smartphone can be transformed into a device of the cash register, able to communicate in real time the orders and requests of customers, payments received and so on. Those  that are interested in a complete restaurant management solution should consider the cloud system.

 

MANAGE THE WAREHOUSE OF A RESTAURANT

Managing the warehouse of a restaurant requires a very careful management of the expenses and a precise calculation of the turnover.

Despite the availability of safe and simple to use programs, people  see analyzes made with paper, pen and calculator.

Often the result of a similar management, unfortunately, is the cessation of the activity.
The road that leads to success also passes through an efficient inventory control of the restaurant.

 

Keeping the warehouse under control with a management system allows:

1.stocks of articles;
2.management of stocks of raw materials (restaurant and bar);
3.sending orders to suppliers;
4.registration and control of purchase invoices;
5.optimization of loading and unloading operations;

In addition to checking and checking stock in the restaurant, you can easily analyze the statistics.

The data are updated in real time and the reports can be customized according to the needs.

Every process related to the administration of stocks is automated to optimize the management of the room with an instant control of stocks in warehouse.

The technological management of the warehouse allows you to check the presence of products available to place orders. All necessary documentation, orders are produced and stored by the software.

The timely verification of any shortages of product allows to identify and control frauds by employees.

Thanks to the history of orders and consumption, the real costs of raw materials and products are calculated.

You can also compare suppliers and identify the most competitive one.

After setting the minimum and maximum quantities of each product, the software will automatically manage the  orders.

The opportunity to easily manage accounting and inventory allows us to intervene:

in the sale: mobile devices for managing tables, orders, accounts;

on dishes: organization of dishes,variations on orders and prints of orders in the kitchen;

on the loading and unloading of products purchased and sold;

monitoring stocks and quantities in stock; cost and revenue analysis;

calculation of prices based on the purchase cost of raw materials;

calculation of daily sales (cash closing) and periodic.

Craft breweries in Puglia: an added value on the table.

The beer has ancient origins, it is even thought that the fermentation happened by chance about 5000 years ago and then the monks were then to refine and improve this drink.

In our country, the microbrewery market is currently gaining an important place in the economy and the territorial combination can enhance typical dishes and enhance the flavors like traditional pairings with wines.

The regions of Southern Italy are still slightly behind for the production of craft beer in particular in Puglia where wine is the king as a typical beverage produced.

The typicality of Puglia’s beer is at least 4 micro-breweries of fair size that for some years now paved the way to ensure that Puglia among its products of excellence also has agricultural beer.

The main feature of some of the beers produced in Puglia is the denomination of bio as they are made with cultivation malts in Salento.

As usual we leave a few names: the organic Weizen, of moderate alcohol content to which the yeast in suspension leave a slightly turbid appearance and a sour taste, the most alcoholic Pale Ale, unfiltered with creamy foam and a spicy aroma inspired by English beers combined with first and second courses not very fat and finally the Arsa a Smoked Porter style beer.

Important to populate the pairing or tasting or a special menu with the news.

Then it will be your management to statistically calculate how this element can increase sales or activate new buying impulses.

Puglian craft breweries

Name       Location                        Province     Year
Aleph    S. Pancrazio Salentino         BR                2015
B94            Lecce                                    LE                2008
Baff           Beer Lecce                           LE                2017
BAS  Craft Brewery Stefanelli Taranto TA  2008
Bilabi ‘Bari BA 2014
Beer of the Consul Monopoli BA 2018
Salento  Beer            Leverano    LE    2010
Birranova      Triggianello             BA               2007
BirrApulia             Ostuni              BR               2012
BirrArè                   Barletta           BA                 2016
BirRbante               Bari                 BA                  2012
Artisan Brewery of Puglia         Ascoli Satriano       FG         2014
Bari Brewery   Bari                  BA              2015 (beer firm until 2017)
Decimoprimo Brewery             Trinitapoli    BT            2012
Brewery of the Ostuni                Poggiorsini   BA            2016
Capo Brewery                  Tricase                         LE             2015

Bitritto Brewery               Levante                          BA             2009
Italy Brewery        Martina  Franca          TA          2015
Brewery Magno Copertino         LE         2014
Svevo Brewery    Modugno        BA          2002
Calender                Tuglie               LE           2016
Capo d’Otranto         Otranto       LE            2017
Castel del Monte        Ruvo of Puglia           BA           2011
Daniel’s                           Manduria                    TA          2016
Demibeer                S. Pancrazio Salentino           BR     2014
Duan San Giorgio              Jonico                         TA     2006
Eataly Bari                            Bari                             BA     2013
Ebers                                        Foggia                         FG      2014
Eclipse                            S. Giorgio Jonico              TA      2016
Erland                               Racale                                 LE      2016
Fabbiano                          San Giorgio Ionico           TA      2014
Grille                                    Minervino Murge             BA        2017
Gruit                                          Brindisi                       BR        2008
I Peuceti                                    Bitonto                         BA         2013
Malatesta                                    Lecce                          LE          2015
Montalto                       Pietramontecorvino                FG          2009
Murex – Altamura  Agricultural Brewery      Altamura      BA     2011
Old 476                                  Galatina                            LE           2015
Ratto Matto                        Bisceglie                            BA           2017
Sancti Marci               San Marco in Lamis               FG           2014
Suds Fine Southern Brewery         Noci               BA           2013

Apulian beer sign

Name                          Location                 Province            Year
74zero15                  Martina Franca                TA                      2015
BAC Casaranese Brewery Craft     Casarano     LE          2014
Barbarossa                      Bari                           BA                      2011
Beer-Oz                       Modugno                       BA                     2014
Beerbante Salentina     Melendugno         LE                     2014
 Beer Clandestine             Martano              LE                     2017
South Beer                             Bari                    BA                     2014
Beer Terrona       Corigliano D’otranto       LE                     2013
Birralab                            Canosa                    BA                      2015
Birrarium         Acquaviva delle Fonti         BA                     2013
Leverano Brewery      Leverano                 LE                      2011
Birrogastrofonici          Lecce                     LE                      2012
CapiMora                          Racale                   LE                       2015
Double Cotta                   Corato                   BA                      2014
Duca di Svevia      Torremaggiore              FG                      2016
Gargantua      San Nicandro Garganico     FG                      2015
idem                           Leporano                      BA                      2014
The Aura                    Cavallino                      LE                      2015
Lentopede                Spongano                     LE                      2016
Mata                             Cerignola                     FG                      2016
Meliso                        Supersano                     LE                       2016
Mi.ac                      Canosa of Puglia             BA                       2017
Musa                      Gravina in Puglia             BA                       2016
O-Grainbeer           San Severo                    FG                       2009
Spinelli                        Parabita                       LE                       2015

Negative restaurant management signals: the 3 most important ones

The restaurant is a full-fledged company and, as as that one , must be managed according to precise criteria, evaluating and planning costs and investments as well as possible actions to improve their organization. A successful restaurant is in fact the first  restaurant that works and is therefore well managed and well organized.

 

Negative restaurant management signals: how to recognize them in time

On the contrary, poor management causes irreparable damage, especially in the long term, which, in addition to spilling over the reputation and image of the restaurant, risks leads the business towards on an insured bankruptcy. For this reason, before arriving at a point of no return, it is good to identify any negative signs or weaknesses of the restaurant, on which to interfere before being too late.

These signals concern different aspects of management, ranging from management of the kitchen and the supply of the warehouse to the management of orders . However, there are some more important than others that, if is present, are an indication of the need for a quick change of course.

Negative restaurant management signals: the most worrying  thing.

Lack of raw materials

Beyond the quality of raw materials, whose research should be an obligation for any restaurateur, supply could also be a problem. In reality it happens rarely,and  sometimes the kitchen finds itself lacking the necessary ingredients for the preparation of the dishes. This happens because a correct and precise supply of raw materials has not been made. This is the typical situation in which the customer is pleased to order something and is told that the dish is not available or is sold out. It must be said that especially in restaurants at km 0, politics is just this: make available a few dishes and avoid frozen products or stored too long. However, in the rest of the cases, the problem is due to poor management, which could be solved with a little more attention and an automated management of the warehouse.

Warehouse management: find out how to best organize it!

Errors in the orders

While the first point has an impact on the kitchen and the dishes that are served, the management of the orders heavily affects the service. An incorrect order or a forgotten order  in the all orders creates in fact considerable inconvenience to the customer who, in addition to not feeling pampered,  has the impression of being in a restaurant managed in an approximate and superficial way. The perceived image of the service is negative, which leads to a removal of customers from the restaurant. Not only that, too much confusion, due to the lack of organization and coordination, can lead to overspending or long waits and, consequently, once again to criticism and negative reviews. Also in this case the problem depends on poor management, which could instead be facilitated and optimized by resorting to some restaurant management. One of the best currently on the market is Ristomanager, a complete and easy-to-use software that allows you to manage and organize every aspect and activity of the restaurant: from the management of the tables to the warehouse, and to the management of staff and orders. Every aspect will be under the control of the manager or owner, who will be able to improve its management and bring the restaurant to success. Troublesome restaurant management problems: find out more!

Staff not organised

The management of the hall is very important. However, beyond the organization that can help improve the service, it is important that the hall is managed by competent and trained staff. Another negative signal that indicates a bad management is therefore the presence of an inadequate and unkind staff. If the staff is not properly informed about their role and duties, they will hardly be able to do their job well. First of all, therefore, it will be necessary to hire only competent personnel or to eventually form the existing one. Subsequently it will also be necessary to manage and supervise it in the most appropriate way, which can be done once again using a good restaurant management system. Ristomanager, for example, offers among its various functionalities also what is  relating to personnel management. In this way, it will be able to subdivide the roles well and precisely define the tasks, also  avoiding errors and overlaps that could only generate confusion and the worse of  the service.

HOW TO OBTAIN THE MICHELIN STARS


It is well known that Michelin stars are the highest aspiration of all the chefs and restaurateurs of the planet.

Seeing the name of your restaurant appearing on the guide is synonymous with quality and excellence, not to mention customer feedback.

Going back a few decades, we find ourselves in Clermond-Ferrand in France, in the leading company of tire production, the founding brothers: Édouard and André Michelin, had to find a way to guide motorists during the trip, and so they have thought of a guide that contained the reviews and advice on where to eat, stay overnight etc. it is an important recognition that was and still is assigned by the inspectors, evaluating the kitchen, the location, the chef, the service, the cleaning and many other factors.

In 1900 the first issue of the Michelin guide was published.

To appear in the guide with the prestigious symbol next to it, you need to get at least one star from the inspectors, which indicates an excellent cuisine, which can be both traditional and range in the creativity of the Chef. When the second star arrives after the first one, the restaurant reaches very high levels, at the threshold of perfection obtained with the third star, the highest recognition, the crème de la crème. In short, the main features are as follows:

 

very good cuisine in its category.

 

 excellent cuisine, deserves a detour

 

exceptional cuisine, worth the trip

The process begins with the inspector who, sitting at the table in the restaurant, orders from the menu, opting for a culinary experience that allows the overall assessment of the work of the Chef and his whole brigade. Starting from the presentation of the dish, very important, (even the eye wants its part), to continue with the flavors of the dishes, the balance of the ingredients, the technique of preparing their quality and the ability to  cook and  to create a union unique and unforgettable. Then we move on to the evaluation of the approach with the clientele, namely the professionalism of the service, the selection and the right combination of wines, the atmosphere of the room, the furnishings, the location, the quality / price ratio. leave the mark.
Each plate is evaluated according to the following parameters:

Product quality
Preparation technique
Balance between the ingredients
Creativity of the Chef
Every point on the list receives a vote, here we do not speak of stars but of, forks, ranging from 1 to 5, considering all the elements that we talked about before.

If you are a restaurateur, we can give you the advice to buy the last guide, for the new one you will have to wait until next month, November 16th, and  to start examining the starred restaurants in your area, try them and try to learn. Analyzing the competition, or perhaps it is more correct to say, who made it is fundamental.

The second tip is to invest in your business, change furniture, modernize and keep up new with the times. It is better to buy  an architecture book and redo the furnishings, to select the best staff you can find, travel around the world and get the best out of many different cultures. Start this research to make your restaurant one of a kind, and with dedication and perseverance the results will come.

For the new edition of the guide, the eyes are focused on the famous chef Carlo Cracco, who last year spoke because he lost a star, and he has moved his restaurant in the Vittorio Emanuele gallery in Milan. In less than a month we will find out that  next to the name of its restaurant “Cracco” another star will appear, or maybe two, in order  to reach the maximum prestige.


Even young people are taking their space, in one of the previous articles, we interviewed Chef Isabella Potì, who with his partner Floriano Pellegrino, also Chef, brought the restaurant “Bros” in Lecce to high levels, achieving a reputation , which at this time was  among the most quoted for obtaining the first star.


Italy, in 2018, has 356 recognized stars, occupying the second place in the world after France.

Chocolate, that’s why it should never be missing. Let’s celebrate the chocolate festival with the tasty Mud cake recipe

Let’s talk about chocolate, have you already enjoyed in your mouth?

Perhaps you will think of the film with Johnny Depp and Juliette Binoche where they  fell in love in a French town between one praline and another. Or the last chocolate cake you gave up for its high caloric intake. I’m sure nobody has thought about the benefits that chocolate gives to body and mind, just knowing how to choose the right one.


The chocolate landed in Europe in 1502 and became a medical remedy, it was thought in fact, that it was a drug for digestion, the proper functioning of the organism and that it even healed from depression. So it was beliefs, that cocoa paste has superlative properties, today we have the security.

A basic requirement for a quality product is cocoa paste as the first ingredient, therefore attentive to labels. Bad news for lovers of the white and milk variants, the ally of our health is the flux, which should contain at least 70% cocoa; the higher the percentage, the better it is.

The cocoa, in fact, contains the flavonoids, powerful antioxidants that we also find in berries, in red wine and citrus fruits. But why are they so important for our health

  • They prevent cardiovascular diseases
  • They protect the arteries
  • They improve memory
  • Antivirals
  • Anti-inflammatories
  • Antiallergeni
  • They fight obesity
  • They help the immune system

The positive effects are many and worth taking into consideration, however we must not forget the fact that chocolate is a very caloric food, 100 grams of product bring about 500 kcal, but if introduced into a healthy and balanced diet, some small picture is it will be able to taste without guilt.

CHOCOLATE FESTIVAL
An unmissable event for chocolate lovers, this year Perugia will host the Eurochocolate, at its twenty-fifth edition. From October 19th to 28th the Umbrian capital will be invaded by thousands of gluttons. For the occasion, three “tourist” packages have been created, which will allow participants to take part in the most prestigious chocolate festival on the peninsula. Below you will find descriptions of the travel offers and their prices:

Day trip, return journey by bus + day to Eurochocolate 49 euros
Weekend travel, return journey by bus + 2 days to Eurochocolate + one night in hotel (half board) + guided tour of Assisi 129 euro
Deluxe travel, return journey by bus + 2 days to the Eurochocolate + 2 nights at the hotel (half board) + guided tour of Assisi 219 euros
And if you are a lover of art, you can not miss the open-air gallery that offers Eurochocolate every year; the most admired are the sculptors, who succeed in modeling huge blocks of chocolate, creating works worthy of a museum.

RECIPE MUD CAKE
We could not finish an article on chocolate without giving you a recipe, we present the Mud Cake, or as it is called in its country of origin “Mississippi Mud Cake”. Literally means mud cake but do not be fooled, it has been named for its soft and creamy texture, which reminds the banks of the Mississippi River. In the United States this sweet is present in the recipes of all families. Absolute protagonist, it can only be him, the CioccoRe, which makes this cake very substantial and therefore unsuitable for frequent consumption. For special occasions, it is a pity of throat that can be granted. A delight for the palate that will bring your taste buds on an entrancing journey.

INGREDIENTS:

250 grams of butter
250 grams of extra dark chocolate (70% minimum)
250 grams of sugar
130 grams of milk
4 eggs
1 sachet of vanillin
1 cup of coffee (optional)
50 grams of cocoa powder
200 grams of flour
1 sachet of baking powder
150 grams of extra dark chocolate
60 grams of fresh cream
grains of hazelnuts and pistachios

METHOD:

The first thing to do is to melt the chocolate in a bain-marie with the butter and sugar, mix all the ingredients and add the milk and the cup of coffee, continuing to mix over medium-low heat.

In a separate bowl, add the dry ingredients, then the flour, baking powder, cocoa powder and vanilla sachet. Mix the ingredients and gently add the mixture previously dissolved in a bain-marie.

Take another container, break the eggs and after adding a pinch of salt, use the whisk or electric mixer for a few minutes at medium speed, until they are light and fluffy.

Add them to the mixture and mix with a spatula from bottom to top, this step is very important to avoid disassembling the mixture.

The game is done; take a 22 cm diameter cake tin, with butter  and flour and then pour the mixture.

Static oven at 150 degrees for an hour and a half.

Now comes the easy and fun part, the preparation of the chocolate ganache; Once again melt the remaining chocolate (150 gr) with the bain-marie liquid cream, stirring occasionally. When it has reached a smooth and shiny consistency and the kitchen will be flooded with the dense scent of chocolate, you can pour it on the mud cake. To decorate, add the grains of hazelnuts and pistachios or alternatively a small pile of red fruits in the center. Enjoy your meal!

 

“There is not so much metaphysics on earth as in a chocolate”
(Fernando Pessoa)

ONLINE REVIEWS: WHAT CUSTOMERS FIND AND HOW TO IMPROVE IT

In an time in which the digital world is the main source of information it is necessary to acquire a position with a positive evaluation within sites and platforms that review your locale. Nowadays, those looking for a place to spend a lunch or dinner rely on their mobile phone typing on the main search engines in which area and what they are looking for. The use of applications able to provide the position of the premises in the area of ​​research interest is widespread, especially in the new generations. But how to choose which among the many results is up to the customer who often decides to rely on online reviews that the application allows to publish.

What are the reviews?

Review is a widespread term. In short, it is usually composed of an evaluation scale, for example from 1 to 5 stars, followed by a brief comment that the customer leaves on the platform where he found the announcement. The review is saved and made public so that subsequent customers can read the thoughts and opinions of previous ones to get an idea of ​​the product.


What are the benefits of having so many reviews?

Just having a place on the web offers great opportunities at your restaurant. In the past, to promote your club, you need flyers or car rides with megaphone to attract the most attention possible, methods that are still very effective. Now there is the possibility of self-promoting your own locale, through a digital word-pass. Having many reviews indicates that the product offered is interesting and very popular. Customers on the web feel more secure when they find a place with many reviews. The owner of the activity in question leads to greater visibility and a potential increase in the number of customers.

What are customers looking for on the web?

The numerous browsers of the network looking for a place to eat first look for information such as opening and closing times, type of menu, quality and indicatively value for money. Some of these data are provided directly by the owner of the premises, others are provided by the customers themselves in their reviews. Visual communication is an important factor, as the number of photos of the venue increases as reviews increase. This is an added value because in addition to reading opinions, the customer can see with his own eyes what the restaurant offers to start from ‘environment, catering and in some cases the dishes.

How to improve the results of the reviews?

We must start from the assumption that who writes post on the internet is a human being with their own opinions and tastes, consider a review as an affront is not recommended. It is necessary that the owner of the restaurant read his reviews, positive or negative, and respond to the various customers, thus showing interest in the opinions of the consumer. A negative review in most cases is linked to an aspect that can be improved, for example, delayed table service, lack of waiters etc. . Understanding what the customer does not like is the first way to improve satisfaction and therefore increase the rating of the reviews.

New technologies help us to be more efficient and connected, giving us the possibility to choose. The reviews in restaurants help the owners to attract more customers, and why not even be more satisfied with their work.

It is  a guide on how to add yourself for free on “google maps” to start receiving recenzioni on your local.

The best 10 restaurants in Toscana

Toscana is one of the oldest regions of Italy. It is clear that the dishes of this land are linked to the Etruscans. But what are the main ingredients that make up traditional dishes? We just have to find out together.

The bread, deliberately not salty, as it is often used to accompany the various meats that the land offers. This is often toasted and served with various soups in the area. It is also the main ingredient of the famous Pappa al pomodoro, which is nothing more than stale bread left to soak in water, accompanied by tomatoes, garlic, oil and chilli.


The fish used in various ways. Among the most important dishes we rediscover the Caciucco alla Livornese, a soup invented by fishermen and prepared with the leftovers of fish caught during the day.
As for meat dishes we can not forget the typical Florentine steak, thick beef steak from Chianti, which is grilled for a few minutes and served almost to the blood.
The vegetables are used in the preparation of Ribollita, a soup that was often prepared during the weekend to use all leftovers. Its name derives from the double cooking, as after having brought it to boil for the first time, the soup is stored in the fridge for the whole night and put back to cook the next day.


We have discovered together some of the savory dishes of typical Toskana cuisine, but no less are the desserts that are prepared in these parts. Among the most important are the Cantucci di Siena, biscuits with almonds flavored with citrus fruits and served with Vin Santo. Il Panforte, a spicy sweet from the Christmas period. And finally, but not least, the Castagnaccio, an unleavened cake, prepared with chestnut flour, raisins, walnuts, pine nuts and rosemary.

 

Well, surely you will feel like trying these dishes. For this reason we have selected for you 10 of the best restaurants in the Toskana region you must taste them.

Enoteca Pinchiorri, which has earned 3 Michelin stars, was founded by Giorgio Pinchiorri and his wife Annie Feoldé. We find her at the helm of the kitchen together with Chef Riccardo Monco and Sous-Chef Alessandro della Tommasina. It boasts one of the most prestigious wines in the world, selected directly by the master Pinchiorri. The winery has become one of the most visited places in the world. Annie Feoldé, brought the Novelle Cuisine to Florence.

The Bracali Restaurant, runed by the Bracali brothers, sees Francesco as a guide. A kitchen based on simplicity. His brother Luca, instead, takes care of the wine cellar and the hospitality, trying to put the guest at the center of everything. For these reasons they have earned 2 Michelin Stars.
The Ristorante Caino di Montemerano, led by Chef Valeria Piccinni, provides a cuisine based on the quality of the product. We therefore resort to the fruits given by the garden. The cellar goes down for several meters under the village square, creating rooms where about 20 thousand bottles rest.
The Piccolo Principe of Viareggio, located in the Grand Hotel Principe di Piemonte, gives rise to a refined and traditional cuisine. The Michelin-starred Chef Giuseppe Mancino loves innovative cuisine, but at the same time tries to keep the taste of the product . The restaurant’s cellar has 800 labels, mostly from Toskana.


Arnolfo Ristorante, whose owner is Chef Gaetano Trovato. His dishes are focused on tradition and products from Toskana , as well as attention to simplicity and seasonal flavors. His experimentation in the kitchen led him to earn 2 Michelin Stars.
Il Falconiere, restaurant obtained from an ancient lemon house. Place where the quality of the ingredients prevails, respect for seasonality and the use of products . The kitchen is signed by Chef Silvia Regi Baracchi, who has been awarded a Michelin Star.
The Ora d’Aria Restaurant, in Florence, with the guide of the kitchen Chef Marco Stabile, takes its name from its proximity to the old prison of the place. In 2011 he was awarded the first Michelin Star. The kitchen boasts quality and transparency.
Il Pellicano, whose cuisine is led by the Michelin-starred Chef Michelino Gioia. His dishes are made with fresh fish, lamb, chianina meat and aromatic herbs. In the menu there are always pigeons, oysters, mullet, lobster and scampi. At the end of each dinner, a trolley with homemade chocolates is offered to all guests.

The Silene by Roberto Rossi, located in a medieval village where  was the inn of the post office. The simplicity of the raw materials and the strong rooting of the territory are two fundamental ingredients in the kitchen of Silene, where Roberto has been able to rediscover a deep and visceral link with the environment and its products, developing a great respect for raw materials and their processing and cooking techniques.
The Meo Modo by Andrea Mattei, embodies the philosophy ‘from earth to plate’, which combines the deep knowledge of its Toskana culinary heritage with seasonal products.

Top 10 Restaurant in Sicilia

Sicily is an island with unique flavours and fragrances. Among the variety of its cooking cornerstone ingredients we find citrus fruit, herbs, prickly pear, almonds, pistachios and olives.

Fruit has a  great role in the traditional cuisine of Sicily, usually it’s used for the production of marmalades, fruit salads, ice creams, and water ice.

Talking about ice creams, story tells that its origins are Sicilian because it seems that when Arabs controlled the island, custom was to prepare “Sherbet” whose meaning is sorbet. The Arabs used to mix the snow that comes from the Etna with sugar cane and fruit juice, the final product is considered the predecessor of ice cream. In 1600, the Sicilian man Francesco Procopio Coltelli acquired from his grandfather an ancient sorbet machine that he brought with him in France when he started the first Parisian cafe ( Procope cafe). He then improved his machine managing to create the first ice cream that looks like the modern one that you find  on the market. Even if time has passed, modern ice cream machines works in the same way as Procopio dei coltelli’s one.

One of the features of Sicilian cuisine is its variety, each part of Sicily offers traditional dishes  that changes from area to area, it’s nearly impossible to find the same recipe moving from one place to another. In the majority of the cases they are all variation of the same regional recipe, but in some cases, for example “muccunetti di Mazzara del Vallo” dishes are cooked and offered to the customers only in that specific area. This feature led people to divide Sicilian cuisine in Occidental central and oriental one. If you start a journey throw this provinces you will discover: “arancini” of Palermo, “Cannoli siciliani” of Catania or “Pesto” of Trapani.

Looking around the streets of the region, you will surely notice the presence of Street Food, spread here and there, where you can taste some dishes such as “panelle” and bread with spleen. Tradition is rich of fast to cook and cheep dishes that are sold in street stands and stalls. Moreover, during feast days, the streets are overwhelmed by trade shows where you can find sweet or salty “frittelle”. Palermo is the 5th city in the world as concern street food.

In order to taste the traditional dishes, we suggests you 10 of the best restaurant in Sicily.

“La Madia” Restaurant (Licata)

It is directed by Chef Pino Cuttaia, who worked in the most famous Italian restaurant. His dishes follows recipes that comes from the Sicilian tradition, its ingredient and its cooking techniques too. In the menu we find “gnocchi di seppia” served on fennel cream, smoked cod seasoned with pine cone and 7 different types of bread.

“Duomo” Restaurant (Ragusa Ibla)

We found in the historical Baroque centre of Ragusa Chef Ciccio Sultano’s restaurant. Among its recipes there are timbale “del ghepardo”, “petalo di rosa canina” with honey and “cicala di mare” combined with sauce “ai carpacci”. The philosophy of the restaurant is to discover flavours of different cultures that lived during the pass of the time in Sicily.

Principe Cerami Restaurant (Taormina)

It is located in the “Hotel San Domenico Palace” and directed by Chef Massimo Mantarro. You can eat in this restaurant in the period April-October.

Bye Bye Blues Restaurant (Mondello)

One of the main features that attracts people about this restaurant is its wine cellar that contains more than 350 different types of wine. The kitchen is in the hand of Patrizia Di Benedetto and among the tastier dishes there are octopus “ragu” with saffron aroma, beef filet glazed with “passito” of Pantelleria and the sweet lemon and almond cake with vanilla ice cream.

“La Fenice” Restaurant (Ragusa)

The restaurant is located in an ancient restructured “masseria”, while the wine cellar is a natural cave. The chef Claudio Ruta offers different dishes such as fillo dough with shrimps combined with Mediterranean salad, almond sauce, mustard ice cream and onion brittle.

“La Gazza Ladra” Restuarant (Modica)

Chef Accursio Carparo manage this location, situated inside Palazzo Failla. In the dishes you will rediscover the search of beauty, harmony and flavours of Sicilian land.

“Casa Grugno” Restaurant (Taormina)

It is located in a building of the ‘500, in the kitchen we find Chef David Tamburrini, capable of combining ancient food with poor ingredients.

“Corla” Resturant (Caltagirone)

There are two chefs in this Restaurant: Domenico Colonnetta and Ciccio Potti. Among the different food they offers you, you can find Rabbit “cosciotto” stuffed with roasted onions and hot “sformato” with almond, cinnamon and Marsala ice cream

“Don Serafino” Restaurant (Ragusa Ibla)

Chef Vincenzo Candiano set up different menu based on the Seasons. Among the main dishes there are “lasagnette” with bitter cacao and ricotta “Iblea”, and Rabbit stuffed with pistachio of Bronte and bacon.

Street food: what it is, to whom it is addressed and how to start a business.

Street food: what it is, to whom it is addressed and how to start a business.

What is street food?

With  “street food” we mean the sale and  also the preparation of foodstuffs for street consumption. Food preparation and trade take place on the board of a  food truck. For those who are fasting in English, a food truck is the classic traveling van that operates in public and open spaces like streets, parks or squares.

Street food is part of the informal food sector (informal food sector), which revolves around the food eaten  that isnot at a restaurant table but standing up and taking away the formula (typical, as well as the kiosks of hot dogs also take away pizzerias).

Street food: the target audience.

The public to which the street food refers is various, this is thanks to its comfort. Young people and students are attracted to low prices, workers for the convenience of its consumption in lunch breaks.

But street food, as well as a food “fallback” for those with little time and money, can also be a fair attraction. There are countless street food events that, especially in summer, crowd the Italian streets and delight the patrons with regional delicacies. This attracts an audience of all ages and types: from the young lover of informal and unconventional events to curious families. The latter, as well as the over 50 patrons, rediscover regional food in a younger, newer light, unrelated to classic restaurants and trattorias.

For the reasons listed above, street food is an interesting segment of the food sector, and we will see soon  how to open an activity in this area.

How to start a street food business.

The informal and “reassuring” air of a food truck should not make us believe that starting a business in street food will be a walk. Here is the process that, step by step, will start your business.

The requirements.

We assume that food trucker is not improvised, and therefore requires one to choose from the following requirements

1,.have a culinary  diploma
2.have at least 2 years experience in catering in the last 5 years
3.be enrolled in the REC (Commercial Executives Register) as “food and drink administrators”
4.having attended regional courses on food trade and having passed the related final exams
5.have a member who possesses one or more of the requirements listed above

The license.

Once you have completed  at least one of the 5 requirements,  you should proceed with requesting the license. Depending on the type of activity you have in mind, there are two types:

1.type A: that is, a license granted by the Municipality of its own membership to carry out its activity at a fixed point. This license is valid throughout the region of reference and allows a food trucker to participate in fairs throughout Italy. It can be requested up to 30 days from the publication (in March-April or September-October) of the list of vacant seats. However it can be lost if the trade is not exercised regularly and too many absences accumulate.
2.type B: it is a license for traveling food trucks, which do not have  a fixed point. It allows you to practice your business in all the fairs in Italy, but as long as the trader informs you and agrees with the City of duty for any free parking (to be occupied in limited time frames). The B license, unlike the A, is free, with no issue or renewal fee.

Bureaucratic Iter to start the business.

Today, with the Unica Communication, it is possible to fulfill all the steps necessary to start a business:

1.opening of the VAT number to the Revenue Agency
2.registration with INPS and INAIL
3.registration in the Chamber of Commerce Register of Companies

Choice and authorizations for the food truck.

In addition to the whole process of ordinary administration to start a business, we must also take care of another die: that for food trucks.

It is the transport medium and “travel companion” in your adventure food. The first thing is to first choose the appropriate size and appropriate to your type of activity.

If it involves shifts of short stretches, within the same city, the ideal is the ape-car, small in size and easy to assemble and disassemble.

If, on the other hand, you want an “itinerant” vehicle, which allows you to move from fair to fair within the region, opt for a “medium” format porter. It will allow you to carry with you everything you need for your business on medium and long haul routes.

Finally, if  your food truck “think big” you will have to focus on mighty FIAT Ducato food truck.

Once you have chosen the right vehicle for you, you will have it tested and registered. In addition, as a food and drink provider to consumers, you will have to ensure that your food truck has a health authorization from the local ASL.