Pizza recipes for the estate: light pizzas, marinated and with vegetables.

Summer pizzas: the best pizza recipes for the estate

The pizza is not affected by the climate, you know, but despite the unchanged passion of millions of Italians and not, during the summer are recommended pizzas full of fresh ingredients and light, perfect for a climate so “hot”!
For those whose accompany it with an iced drink, in fact, maybe a diavola with spicy pepper and salami for lunch can be fine … but in general the pizzerias’ menus tend to offer light novelties on the summer pizza, which are popular in the kitchen of the masters pizzaioli, both among those who do it at home, maybe after a pizza-maker course.

Seasonal ingredients for summer pizza

The condiments in the pizzeria can always be the same, if you think of the classic mozzarella, but also “rotate” according to the season, for those who follow a menu that in turn follows the climate cycles, perhaps with organic ingredients or local products for pizza.

In the summer heat evenings, therefore, can easily be found on the table suitable for the pizzas with ingredients added raw on pizzas with white bases, to give a fresh taste to the palate and make  the pizza in a rich way even in summer!
Fresh and colorful pizzas will require grilled vegetables, cherry tomatoes, olives, fish, light cheeses such as stracchino and cured meats not too fat, such as bresaola or raw ham.

Among the summer pizzas to try, some seem very fanciful for home-made recipes as well as to be ordered in pizzerias – whether they are round or sliced ​​pizzas.

Rocket and parmesan pizza
Pizza onion and zucchini
Pizza with rocket and stracchino cheese
Pizza with grilled vegetables
“Tricolor” pizza with cherry tomatoes, buffalo and basil
Pizza with cherry tomatoes and Taggiasca olives
Pizza with tomatoes, oregano and buffalo raw “stracciata”
Pizza with cooked fiordilatte, stracciatella pugliese, raw or cooked ham
Pizza with burrata, dried tomatoes and pepper
Pizza with sliced ​​figs
Pizza with cooked sliced ​​figs, fiordilatte and raw ham
Pizza with mozzarella and Gaeta olives, dressed with Greek feta, spinach and oregano
Cold stuffed pizza with squacquerone, rocket and bresaola
Pizza with Genoese pesto, seasoned with seasoned pecorino cheese
Pizza with buffalo ricotta and olives
Pizza with zucchini, dressed with swordfish and pecorino carpaccio.
Pizza with mozzarella, potatoes, seasoned with cod carpaccio
Pizza with strips of smoked salmon and yogurt
Pizza with salmon and rocket
Pizza with salmon and Greek feta
Tuna and onion pizza.

The suggestion of these summer recipes comes from a tradition such as that of pizza and figs, for example, or from creativity given by cooking with mozzarella and vegetables, on which it is  seasoned with a “to dust” ingredient.
Many star-studded pizzas also offer mixtures of wholemeal flour or soy, to lighten even the dough, or to harmonize the base of the pizza with different flavors from the traditional ones. Among the most innovative recipes, those with grated fresh lemon on vegetables and anchovies, to create summer notes on pizzas and  to be revisited, such as those that include carrots, zucchini, onions, zucchini flowers and even a sweet raisin.

For lovers of pizza with hot peppers, they can be enjoyed well on cheeses such as provola and aubergines, but they are really suitable for all seasons, except in the summer they can be refreshed with celery, olives and cherry tomatoes. Some recipes, then, include the use of pistachio grains  together with basil and oregano, creates a mix of intense flavors but not too enveloping as in winter pizzas.


Pizza and figs with ham, a must of the summer

Very famous in Rome and in the central south, this pizza has however become a typical summer specialty. If at one time it was mainly present in September, today at the center of the summer it is found in many pizzeria menus, ready to be tasted.
The ingredients are simple but create a fresh and unique taste, which can also be enriched with other nuances of taste, in particular with the ham that goes well with the taste of very ripe figs or with the crescenza, fresh cheese ideal for seasoning this pizza.

Pizza with mozzarella, stracciatella pugliese and ham

Even this pizza is often seen, ready to be enjoyed with its load of intense taste and flavors that are optimal in a summer evening. It is prepared with the fiordilatte out of cooking, and then garnish with the stracciatella di bufala pugliese and the ham, which can be cooked or raw.
Stracciatella is practically the inner part of the burrata, the most tasty part that can season pizza with a strong taste. It is used to make the fresh cream and the buffalo mozzarella. Better still if stracciatella derives from the milk cream, the fattest part obtained from fresh milk by spontaneous surfacing during the resting phase.
It will not be a “light” pizza but this is definitely a variant that in the summer is tempting for many!

Pizza with salmon, yogurt and chives

It starts from the base of the pizza to add this second course, the salmon with yogurt sauce and chives, which is light and tasty in the variant with smoked salmon. The Greek yogurt sauce is flavored with chives and lemon (as already said great summer protagonist), then combined with salmon, divided into strips.
A light and nutritious summer pizza, which can have as an alternative pizza with salmon, ricotta and spinach!

The variant with the Greek feta, continues the tradition of combining a fresh cheese with this fish, which is suitable for a nutritious but light diet, for those wishing to taste the flavor of the fish without renouncing the base of the pizza and the garnish with the cheeses.

Among the pizzas with pesto, however, in addition to the Genoese, there are variants with Sicilian pesto or with zucchini pesto, which is accompanied by raw ham.

For those who love pumpkin flowers and can not give up the cold cuts, you can add mozzarella a beautiful flower and a few slices of salami, alternatively the ricotta cheese or cheeses with a decided tone, which contrast the sweetness of the pumpkin flowers.

Of summer pizzas, in the end, those who have more more than prepare … for every taste, as always once at the table, there will be creativity and skill of the pizza chef to advise us!

What is public catering with direct administering

One of the most important line of work, one of the most debated too, is without any doubt catering. There is a large number of people that dream to work or to invest in this sector.

Knowing what is public catering with direct administering can be fundamental  for those who shows interest in this fascinating and multi-colored world.

It’s no coincidence that when people decide to start a catering business such as bar or whatever plans to adminsitrate food and drinks, they attend a qualifying training course in order to learn everything about this topic.

This kind of courses are named SAB, back in the days their name was REC courses (Italian acronym for Registro Esercenti Commercio).  There are many of them but they are a really sought-after courses in almost every region. The difference between each one can be cost, circumstances and the different type of business but somehow they range the same subjects, from legislation to hygiene and heath.

Moreover they deal with catering techniques, safety work standards and all kind of marketing strategies that have been planned until nowadays. Obviously courses have to be organized by certified authorities that possess the requisites established by the region where they operate.

In the next paragraph we will discuss about who has to attend qualifying training courses, which are the criteria used to avoid their compulsoriness and later on we will understand  precisely what is public catering with direct administering.

When food and drinks training courses are compulsory?

As we earlier said, who decides to step up his game in catering or in a food and drink business, has to attend SAB courses provided by his region. There are some exception, that let you avoid to attend this courses.

Indeed, if the person concerned has a 5 year professional experience in a business that serves food and drinks he won’t have to register to or attend any course.

The same thing is valid in the case the person possess a university qualification or a high school or three-year diploma related to the business he is going to start. Last but not least if you are already register in “ registro esercenti” you are exonerated too.

It’s important to remember that who has to attend a SAB course, needs to pass the exam with a positive result in order to be authorized, and he has to do it following the ruels and fulfilling the minimum amount of hours established by the authorities.

Surfing the internet you can find websites that offers online courses. They allows the student to attend classes and prepare the exam comfortably from his own house

It’s important to verify that the authorities and websites that offer the courses possess all the certification and requirements that allow them to release a valid certificate.

What is administration of food and drinks?

It’ defined administration of food and drinks the type of business related to the trade, distribution, and consumption of food in a public space or building. The definition is valid also for vending machines.

One of the things that defines the concept of administration is whether or not there are employees and there is a waiting service in the commercial activity.

In case of the employees take care of the customers but there is no waiting service, we can’t talk about food administration. An example could be buying something in a market, but also in an ice cream store, a deli or a shawarma stand.

In this cases the definition is retail trade activity because the food is purchased and paid without waiting service.

What are the characteristics of administration activities?

There are various characteristics and requirement that identify an administration activity. First of all, as concerned their location there are no limitations about where to start one, with the exception of municipal regulations.

Moreover they have to be monitored with ease and to observe the ministerial decree issued in December 92 that established the monitoring criteria about public administration activities.

This criteria differs on the bases of whether the activity is opened to the public or only to a small amount of people. Food administration activities, defined as “unique type”, must follow hygiene and health rules.

This activities have the possibility to offer a takeaway service for food and drinks that they sell without any further authorization. In the end we remember you that there aren’t laws that prevent a joint exercise between different type of activities, even thought there are different owners. The problem about this is that some standars, such as surveillance provisions, make it an unacceptable way.

Restaurant : what are the future trends?

The restaurant is undoubtedly one of the working sectors that works best in Italy and the motivations are simple enough to understand. In our country, first of all there is a great interest around food as our cuisine is one of the most famous and appreciated in the world and has a great history and tradition behind it.

Even the many television broadcasts focused on the kitchen like Masterchef, have contributed to accentuate the interest in a world so different and so fascinating.

Furthermore, another aspect must not be neglected, namely that of conviviality. For many people, therefore, eating together becomes an opportunity to establish new relationships or to cultivate friendships. But food can sometimes also be an opportunity to start new and profitable professional collaborations, taking advantage of the climate of harmony and friendship that is created among people in front of a tasty dish.

According to some statistics, Italy is one of the countries in Europe where we eat more away from home for many different reasons. For example, especially in the South, it is a well-established tradition to organize family gatherings to celebrate birthdays, anniversaries or other occasions, eating out in places such as agritourisms, trattorias or restaurants that are characteristic of the place.

Restaurant is therefore one of the sectors in which entrepreneurs are more motivated to invest, despite the economic crisis and the tax conditions that, as we know, in our country are not favorable and that usually have the power to discourage anyone who wants to get in touch discussion as a freelancer.

In this article we are going to discover together what are the future trends in the field of Restaurants a topic that is of great interest both for those who love cooking and for those who have the dream of setting up their own business and want to understand what to point from the point of view of marketing.


Catering: the spread of street food

In the last 5 10 years a trend that is spreading like an oil stain is definitely linked to the street food that has  main characteristics: the speed with which you cook food and the fact that you consume in the street.

The foods are varied and range from tortillas, sandwiches, chips or even international stuff and this formula like about 30 million Italians because you can eat while you are walking with family or friends and at reasonable prices. It also gives the opportunity to know foods related to the place where you live or a place where you are on vacation.

Every year more and more shows dedicated to street food are organized and for this reason the most popular products are usually local ones to the detriment of food coming from abroad. But sometimes unfortunately the quality of food is very low and that’s why we often talk about junk food.

What is certain is that from the point of view of the business, it is a market that is increasingly gaining ground in our country and demonstration of this was born in 2008 the Italian Street Food Association, which has the function to bring together the best of craftsmanship of taste in Italy and training and information around the theme of street food and its traditions.

In 2012, thanks to the publishing house specialized in Lonely Planet travels, the first guide to the best street food in the world was born and the year after an Italian version was also released by Gambero Rosso, which soon became an App.

Finally, it is good to emphasize that for those who have a traditional activity, street food can represent a winning promotional idea, to be proposed perhaps during some important event or city review.

Fashion and the diffusion of vegan and vegetarian cuisine

According to the Eurispes data this year about 8 percent of Italians have chosen not to eat more meat and to embrace the vegetarian diet and between these more or less 1/3 has then moved on to the vegan cuisine and then in addition to giving up meat and fish, does not consume meat derivatives.

The increase in this phenomenon has various reasons ranging from the ethical factor to the food, both important for those who make a choice that is not easy. All this has obviously also affected those who work in the catering sector, as they had to adapt to a request for dishes different from those that are typical dishes of Mediterranean cuisine.

The change has been slow and has caused some practical problems for vegetarians and vegans, who have often found themselves in situations of discomfort, when they could have dinner with friends or family and could not find the food suitable for their food journey.

Things are significantly changing and a virtuous circle has been created that has led in recent years to an ever-increasing presence of premises dedicated to vegans throughout Italy: shops, trattorias, bars dedicated to smoothies and extracts, but also gourmet restaurants and haute cuisine.

But now also many local vegans that do not have a vegan or vegetarian offer some vegan dishes and have a part of their menu dedicated to alternative cuisine, to the delight of some chefs who can get crazy in experimenting with new things.

The weight of oriental cuisine in catering

In Italy we have the great fortune to have one of the best kitchens in the world and one of the most envied by many European countries. In fact, dishes such as pasta or pizza are loved everywhere and many Italian entrepreneurs have over the years positively invested abroad opening up Italian restaurants and bars, which are frequented by both Italians and locals.

A nice thing about Italian cuisine is that it is very varied and different, depending on the region where it is located. But to the great defect of our country, until a few years ago, was to be very closed towards of oriental food.

Things have luckily changed and more and more people are passionate about the oriental cuisine that is very varied, tasty and refined. As a consequence of this, many Japanese, Chinese and Thai restaurants were born, but above all, many sushi bars were born more or less throughout Italy.

Some of these rooms offer lower quality products and formulas such as the famous all you can eat that allows you to eat little and focusing on quantity, while other oriental and ethnic restaurants are definitely more expensive but at the same time more varied and refined .



The trend of restaurants in the coming years, as we have seen in this article, will move in two directions: on the one hand there will be a continuous re-evaluation of the tradition of Mediterranean cuisine, which has been part of our culinary culture for many years and can not be abandoned, but it needs to continually renew itself.

But on the other hand it will be important to open up to new worlds, such as that of oriental and ethnic cuisine and vegan and vegetarian dishes, with a view to integrating two very different traditions, but which can find points of contact and offer alternatives to those who love to change and experiment continuously.

Moreover, many entrepreneurs will have the opportunity to invest and obtain good results both from the point of view of credibility and of the business.

Catering: what’s next

Without any doubt Catering is one of the most productive Italian financial sector. The reasons are simple and clear. Our remarkable interest in food comes from our tradition, rooted in the history of our country, and from our dedication to reach high cooking standards for whom Italy is known all lover the world

Moreover Media are broadcasting new type of reality shows, such as Masterchef. This phenomena led people to appreciate and comprehend better all the fascinating aspects of the world of cooking.

Last but not least we should consider how much people enjoy eating together. For the most dinner and launch are ways to chill out with friends or making new one. This peaceful atmosphere fits also for professionals meetings. What’s the best way to start a new partnership in front of a tasty dish of food?

According to some statistics Italy is one of the European country with the most quantity of people obliged to eat in restaurants, or similar facilities, due to different reasons. For example in the south of Italy Tradition is to organize a meal in the occasion of birth date, anniversary, or similar events and eat together in places such as Trattorie Agriturismi or restaurants belonging to the neighbourhood.

So, Catering is the sector where businessman are more interested in. They invest their money even tough crisis and financial conditions that afflicts Italy and that often demoralize everyone who want to become a free agent.

In this article we will discover together what’s next in the future of catering, a big deal for people who love coking and for free agents who wants to understand what’s the best financial move to do.


Catering: spreading of Street Food

In the last 5/10 years a new type of catering is spreading like wildfire. We are talking about street food known for the quickness and the simplicity of its dishes and also for the place where dishes are eaten: streets.

Foods are various, you can eat Piadine, Panini, french fries and different types of International street foods. 30 millions Italians prefer this type of catering because of its possibility, you can eat while you are walking with your friends or family without spending so much and you can discover traditional foods about the country you live in or you visit.

Each day the number of events referring to street foods increase and that is the reason why people loves traditional foods more than foods that comes from other countries. Sometime happens that foods are not good enough and their raw materials are low quality one. So this compare street food to junk food.

The financial point is, that street food is a market in continuous growing in our country. This is proved by the birth in 2008 of Associazione Italiana Street Food, whose function is to gather the best of the Italian street food makers ad to form and inform them about traditional foods and their roots.

In 2012, thanks to the publishing house Lonely Planet, the first guide to the best street food of the world was born. The year after Gambero Rosso proposed an Italian version of the guide that soon became an app.

It’s good to know that for traditional cooking activities, street food can be a winning promotional idea when talking of important event or festivals.

The trend and the spreading of vegan and vegetarian food

According to Eurispes data this year approximately the 8 percent of the Italians chose to avoid eating meat and became vegetarian. Among vegetarians 1/3 are vegans, people who don’t eat meat neither fish or other foods that comes from them.

The growth of this phenomena has various motivations that spaces from the ethical factor to the foodstuff one. This factors are important for people who decided to be vegan or vegetarian. This movement influenced not only the person who made the choice but also catering services because food facilities needed to adapt themselves to the customers requests.

The change was slow so it provokes some problems for vegans and vegetarians who felt uncomfortable when they ate together with friends or with their family because they couldn’t find appropriate foods.

Things begin to change. A new market is growing, each year the number of vegan food restaurants increase all over Italy: Botteghe, Trattorie, bar and gourmet restaurant.

Recently even standard food facilities offer vegans dishes, and part of their menu is dedicated to alternative cousin, for the joy of some chefs who can create new type of foods.

The weight of the Asian food on Catering.

It’s a big pleasure to live in Italy one of the best country in the world referring to gastronomy. Our cuisine is one of the most envied in Europe, we propose dishes like pasta or pizza, they are appreciated everywhere. A lot of  Italian businessman in the last years has begun to successfully invest in abroad Italy country and to open Italian restaurants which attracts Italian and native client.

One of the good thing about Italian cooking is it’s variety which depends on the region you visit. One of the bad thing about Italians of the past was its closure to new type of food such as Asian one.

Things hopefully changed, more and more people appreciate Asian various ,tasty, and sophisticated foods. This caused the birth of  many Japanese, Chinese and Thai restaurants especially a great number of sushi bar spread in our country.

Some of them offers medium quality products and competitive prices using also ”all-you-can-eat”( As the sentence says with a standard small amount of money you can eat literally anything) others offers high quality products more expensive but also more sophisticated.


The trend of catering of the next years has started moving in two directions: left side there is the increase in value of traditional cooking, part of our culture from years, that needs to be continuously renewed. Right side it’s important to open up about new type of cooking such as Asian or vegetarian food in order to mix different tradition and offer more variety.

These direction offer to business the opportunity to invest their money and achieve good financial and credibility results.

Top 10 traditional Trattorie And restaurant in Lombardy

Lombardy’s traditional food

Lombardy’s most traditional and original food are those that comes from the alpine valley of Valtellina near Sondrio and those that comes from Oltrepò of Pavia, where you can taste excellent wines such as “Oltrepò Pavese Metodo Classico docg”. We should not forget to mention the traditional dishes that cosmopolitan city of Milan offers for instance “Cotoletta alla Milanese”, “Risotto allo zafferano”, and Christmas lombardy’s first choice dessert “Panettun de Milan”, Milanese’s must buy for the perfect feast day.

Butter, cheese, and dessert are the dishes more characteristic, there is a huge amount of main courses that deserve mention but the list is too long to write it down.

Restaurants and Trattorie has a lot to offer, for our pleasure, so that our only task is to taste food without spending that much. In the following paragraph I’ll rapidly review 3 remarkable Restaurant in Milan.

Antica Hostaria della Lanterna (Milano)

Situated in a cross street of “Corso Italia” it hosts customers in a little and simple building with few tables. An authentic Trattoria, that hasn’t changed even tough catering evolution over time. A lady tells us orally in “milaness” (Milan’s dialect) the menu of the dinner: 3 main course and 2 second course. We chose “maccheroni allo zafferano e crudo” and “osso buco” combined with boiled potatoes. Both dishes were well cooked and tasty. After an Adequate bill we exit from the Trattoria pleased for the magical time travel that the atmosphere offered. You totally should make a reservation.

La Libreria (Via Palermo,21 Milano)

Its building reflects the story of the city, it’s located in the very centre of artist’s district in Brera and has a welcoming old style atmosphere. You won’t regret its traditional drinks and copious food made with high quality standards. La Libreria is the classic as-it-used-to-be Trattoria with as-it-used-to-be prices (low one). The landlady is rough but very pleasant. If you want to grab a seat just book it! This Trattoria is often crowded.

Antica Trattoria della Pesa (Viale Pasubio,10 Milano)

It offers excellent tranditional dishes: “risotto allo zafferano”, “cotoletta”, “osso buco”, “trippa”, and a fair variety of wines, “bonarda” is light, fresh, flavourful and not that hard to drink. Waiting service suits customer’s requests and it’s very fast. Prices are a bit high, it can be said that this is the traditional Milan Restaurant in every way but overall it’s worth the price, very tasty.

Ristorante e trattorie della valtellina

Once you cross from Est to West the river Adda, you’ll reach Como’s lake where the traditional most famous dish is wild animal meat combined with full-bodied wine. Valtellina is the area with the oldest and rich cooking tradition of Lombardy.

Other courses that deserve mention are first one: “Polenta alla Valtellinese” with “grana” cheese and butter, “Pizzoccheri della Valtellina” combined with a side dish of potatoes, “fontina”, spinach and  Savoy cabbage last but not least “Supa de can” is a traditional soup combined with stale bread made from eggs…

5 of the best Restaurant of Valtellina

Ristorante Camino (Livigno)

Food is delicious and dishes are great! Luca and his co-workers well manage to cook and serve traditional dishes that have been renewed. The location is friendly and warm. My advice is to try it!

Osteria del Benedet (Via Roma 2,23014 Delebio, Italia)

An historical three-level building well refined and that can be proud of an excellent wine cellar. The main room is clean and there is enough spaces between tables that are set with wonderful tablecloth. The menu is short, this means that they worked on it even because the dishes are difficult to cook and understand. In particular we requested meat based dishes. Waiting service was professional, it was a shame we didn’t find distillate menu. Fair Price, and good quality quantity to price ratio.

Trattoria Alpina

Tasty Tradition. It’s the ideal place where to go with friends if u want to eat and drink a lot and a lot good too. Food is delicious and portions are generous. Each time I ate in this Trattoria I was so satisfied. The price is affordable and the menu is various.

Osteria del Zep (Morbegno)

This Trattoria is something you won’t forget, it is warm welcoming and offers hig quality products too that comes from Valtellina’s tradition. As soon as we set down the chef came to the table in order to talk with us! The location deserve some  compliment for the furniture, awesome, that tells the story of the land. What’s left? Really tasty cuisine of Valtellina made with passion.

Ristoranti e pizzeria Oltrepò pavese

In this region Restaurants are capable of enhancing traditional recipes and bring them to the next level.

Locanda Antica Trattoria (Montebello della Battaglia)

Warm place characterised by the likable and original behaviour of he owner. This Trattoria offers flavourful high quality food cooked according to tradition and good wines. As early mentioned its good cuisine matches with the owner style, Paolo is a unique man! Hardly recommendedto eat here!

Osteria Fra’Pellizza (Costeggio – Pavia)

It is a well-finished location with kind waiting service where you can taste the best traditional dishes of Romans cuisine. Everything is flavoursome, starting from starters (very tasty artichokes with ricotta or baccalà), to main course (from “spaghetti cacio e pepe” to “linguine” with rockfish),passing throw second course (“trippa alla romana”,”coda alla vaccinara”, snapper with pistachio nuts) ending with dessert. We should highlight how good they introduce each dish and wine, the last one suggested by the competent and able waiter.

Osteria del Vecio Alpin (Casteggio)

The real Osteria, the one that everyione is searching is located in this little and well refined location that remembers a mountain cabin. Owners are courteous, polite and smiling. It instilled me glee. Food is high quality one, their family comes from Alpes this is a good thing for those who knows Alpine people. Dishes are copious. The authentic Osteria where you eat like a god. If you find yourself near Casteggio you have to stop here!

New Ristomanager 1.2.1 update

Today we announce Ristomanager 1.2.1 release which brings to the public new features. First of all now you can select different currencies, you can swich from “euro”, the standard currency, to whatever you need. Now you can install Ristomanager software on more than one device, sharing database, therefore you can use a pc (Server) for table management and another one (Client) to organize express line and takeaway. You can configure all this settings in the software “general options”.

We upgraded Apple (OSX) version that you can easily download from Apple store and fixed server’s operating principle on OSX (sometimes it didn’t launch). We also add the same upgrades: currency swich and database sharing on Apple devices. In order to get access to this new version you have to subscribe our software, and verify your email by clicking on the link we will send to you.

Moreover we upgraded the software making it compatible with European GDPR rule. Now you can undo the subscription by clicking on the same link we sent to you.

Have fun downloading it.

Yours truly,


How to choose the best table for your restaurant

In the last decade we witnessed a rising interest in food and food services. The reason why is Italians has a  great attitude for cooking that is part of our culture from centuries. Because of that Italian people developed a passion for each aspect of cooking.

Moreover we have to consider the great success by some reality shows that feeds this phenomena. Even though all over the world in the last 15 years a big crisis occurs in the financial sector, catering service is one of the few that still works fine.

A great number of businessman each day desire to start a Restaurant and begin to think about a project bu there is a lot of important things to consider before doing that such as the fiscal cash register.

One of the important things to know is absolutely how to choose an appropriate furniture and in particular the choice of the tables that best fit the restaurant. In this article, whose task is to guide you through the choice, we will talk about different tables for restaurants trying to figure out what are the alternatives that marketplace offers and how to choose when you are thinking about your restaurant.

We will see the features that a restaurant table must have and the different materials we can choose.

Restaurant Table: the materials

When we have to choose the design of our own activity it’s important to find out what and choose the restaurant table that fits our needs. The criteria we should consider are different, let’s start from choosing the materials whit what tables are made of.

First of all we should consider that material types evolved over time according to market requests which, as we know, change rapidly and often during years. Because of that the choice is personal and referrers to the style and ideas of design of the client and the needs of its Restaurant.

The most common are wood crafted tables, good looking and elegant but expensive. This material is often preferred by those who have the project to start a rough casual old style restaurant, and want to create a warm and welcoming atmosphere.

Other materials are metal (steel, aluminium, iron) and synthetic one.

The choice of the material is influenced by the space in which you’ll eventually put the tables. Indeed there is a big difference between indoor and outdoor locations, for those who luckily have one.

Starting from the indoor location we can say that the main features of the tables are their design and the capability of being easily moved. Due to that we suggest you to choose wood crafted tables and synthetic one.

Talking about outdoor location thing changes because often tables do not have a covering on them so they have to resist to the decay caused by natural elements. So, first thing to consider is weather.

The best choice in this case is ironsteel or aluminium crafted tables,  they are very resistant and tough, not rain nor wind can ruin them. The flaw of metals is that they are expensive, the alternative is to buy cheaper and less stylish plastic tables. You should, without any doubt, avoid wood because it is more delicate and requires attentions and maintenances.

Restaurant tables: form and size

Another important aspect of restaurant tables selection certainly is their form and their size. Indeed it’s wrong choosing one bigger or smaller and rounded rather than circular because you will waste space.

So it’s important to consider the size of the restaurant room: for example if the room is narrow but long and if the counter seize a big amount of space, the smartest solution could be wall fixed tables.

This solution give us the chance to add some sits and use all the space when the restaurant is crowded. Another example is a wide room, in this case a wise solution could be employing squared tables, more handily to join in the possibility of a large number people reservation.

A little trick you should do, and a lot of people do it, is to diagonally organize tables instead of in parallel because they occupy less space.

Restaurant tables: important features

Important features that restaurant tables must have are: comfort, essential thing because customers should feel at their ease; firmness and material quality, you should avoid buying low quality products because at some point you will regreat.

Also important is tables design because a restaurant with flavourful dishes but awful furniture will never be appreciated by the people. Last but not least you should select tables easy to clean: the lack of cleanliness disadvantage every type of activity.

The fundamental thing is coherence between tables and the atmosphere of your restaurant.

Top 10 Trattorie And restaurant in Puglia

Puglia with its 700 km of breathtaking shore and it’s 300 km of both green valley and hillocks, offers flavoursome food made of excellent fruit and vegetables, fresh fish and genuine bovine and sheep meat.

In the area named “Tavoliere delle puglie” there is an ancient tradition about fruit, vegetables and meat. There are a lot of restaurants where you can taste local products, with a farm-to-table production, that comes directly from the manufacturer to the customer.

Restaurants in Foggia

Piccola Osteria km Zero

Excellent cuisine, products are always fresh and comes from the neighbourhood moreover they are wonderfully cooked. We find original the idea of a variable menu coherent with the usage of farm-to-table products. Fair prices.

Ristorante Grand’Italia

Its simple cuisine enhance the taste of dishes, light and delicious. Moreover after eating a lot, the lightness of the meal helps you stand up easily, without feeling upset.

Ristorante Braceria Aurora

Homey and friendly location, excellent for those who want to taste a great “Tagliata” or some tasty tuna fillet cooked on embers. Started in 1950 it’s symbol of tradition and professionalism.

Restaurants in Gargano

Moving throw Gargano, in Peschici we found Trattoria Bar Costamarina. Spectacular location with a terrace that offers a breathtaking sea view. Waiting service was professional and polite, talking about food fish dishes were tasty and generous.

While Hanging around in Vieste we found Skipper, a restaurant with wide glass walls that allowed us to admire the astonishing sunset on the sea port

Restaurants in Bari

If you find yourself 1 or 2 days in Bari I suggests you to have a meal in “Le Giare Ristorante” restaurant. It’s like a voyage across authentic and intense taste of land and sea originated by the experience and the flavoursome cuisine of chef Antonio Bufi.

La Pesciera offers different food such as shellfish raw or cooked, fish-fry, fresh baked fish, tartare and sushi-roll. Excellent and premium oysters combined with Champagne close the circle.

Restaurants in Salento


In Salento you can find excellent restaurants where the tradition wisely taught to combine fresh fish, such as famous Gallipoli’s “Schiuma di mare”, with fruit and vegetables that this wonderful land offers.

Dall’antiquario (Lecce)

Before even taste traditional well cooked food you should observe the details and the style of this location, unique in its genre. Everything in Salento is different, each place is a discover.

Osteria Briganti (Gallipoli)

It offers interesting and tasty dishes, waiting service is warm and polite, the location is pleasant, it offers fair prices, it’s absolutely the place where everyone would like to have dinner.

Osteria del Vico (Gallipoli)

Excellent restaurant set in the historical center of Gallipoli. It’s best dish is the starter, suggested to me by the owner, made up of 6 small portions. They always serve fresh fish.

How to choose the best cash register for your restaurant

One of the most important tools, sometime it’s necessary, for those who have a commercial activity is cash register. This tool is both mechanical or electronic and its main role is to store data about trading operations, usually is linked to a box where you can organize money and sort it by different denominations.

The largest part of cash register can print a cash receipt for the customer in which there are the details about the purchase: the amount of money, the date, and the register identification.

The history of cash register

Some say that cash register was invented by James Ritty, he was the owner of a saloon and he wanted to avoid that his employers would have benefitted from one of his mistakes and would have stolen part of his earnings.

The first cash register was named “Ritty’s incorruptible Cashier” there is no need to explain what it means, he was so clear. Nowadays cash register role is more important than ever before, the role is transmitting the commercial activity profit and costs to Internal Revenue Service (IRS). Maybe most don’t know that Italy is the first country to make compulsory this communication back in 1983

Different types of cash register

Cash register in a commercial activity is useful not only for payment but also for monitoring the inventory and for the management of cash flow. According to the type of the activity you should choose a cash register that fits your needs.

Let’s make an example. People who have a clothing store whose sells are high and that refresh the inventory each season, need a cash register able to connect with a barcode reader, a Pos and a Pc in which it’s installed an inventory management software in order to help each aspect of the activity.

Another example is a huge store with a great quantity of trade. The implementation of a touch screen cash register is a profitable investment because it allows employers to do more complicated operation at the same time and to do it faster.

In conclusion, before you choose a type of cash register you should consider different variable features otherwise there is the risk of wasting money ending up with something you don’t need.

Ristomanager and the cash register

Ristomanager is one of the best software solution for restaurant management on the market, one of the most innovative and one of the most affordable too since you can buy it throw a subscription.

This software is compatible with KUBE II F cash register but it’s important to know that it can be used separately, you can employ it as a pre-bill device then you move to the classic cash register, that is not connected with the pc, and stamp the cash receipt.

Ready for the swimsuit season? How to face front it eating in restaurants

Summer is coming, we shouldn’t be caught unaware whether we eat at home or we eat in a restaurant. This is the last month to keep an eye on our diet without avoiding one or two relaxing dinner in company of your friends or your boyfriend.

We have not to become maniac for the scale giving up the pleasure of food wasting great evenings that we could spend together with someone. Here you are some simple and useful tips you should keep in mind that helps your outline without producing in you stress when you jump on the scale.

One course

You should focus on one course such as a big salad or a good second course with a side dish, focusing on lean meat, avoiding an excess of condiment that enemy of our body, capable of store toxic substances and fat that are difficult to digest.

More snacks

When someone shows you a menu and you are one of those who won’t give up on a full meal made up of starter, main course, second course side dish stop now you are still in time. Try a light snack with a soft drink, you will feel no more hungry  and you will eat less.

What and where to eat, organize your meal

You should think ahead what you are going to eat and diversify your meals. If you eat a main course during lunch you should eat cooked or, better, steamed vegetables during dinner. With this type of cooking you eat tasty foods lacking calories.

Choose a strategy

Even tough you are with friends you haven’t to give up to over elaborated food with a lot of carbohydrates, instead interchange vegetables to fruit, don’t eat too much but the right tasty quantity.

You can’t give up on desstert

Everyone know that the dessert after a meal in Italy is something you can’t do without. Just eat instead of it a fresh fruit salad, or a dessert made of water such as lemon sorbet or vegan icecream.

Pay attention to salad

Salad are light right? Are you really sure about that? If they are composed of only vegetables that is true but if you add some “Grana” (cheese), roasted chicken meat, sauces such as tomato sauce and mayonnaise this is no more true. Salad is tasty but you should mix few and healthy ingredients.

Last but not least, the main tip

Everything we do should be balanced. Sometimes happens that we step out of line, we are not Swiss when talking about food so don’t feel guilty.

You should organize before eating in a restaurant, ask for some advices to a nutritionist who will eventually set a diet based on your metabolism, (everyone is different from the others) he’ll suggest what to eat and how much too. Following his advices you’ll eat different food without eating too much, once you understand your metabolism you’ll be able to choose what you want to eat, for example, “coda alla vaccinara” or steamed vegetables.

You will eat without issues in your favourite restaurant leaving behind stress caused by the fear of getting fat. Eating with taste is a form of art and a real pleasure, if we don’t moderate ourselves we can consider it pleasure?