RoDyMan, the pizza maker robot between Neapolitan and tech cuisine.

Pizza maker robot

Pizza maker robot. The ingredients of this incredible story are three: Naples, pizza and robotics. Ingredients that are  well blended, have created RoDyMan, the first robot-pizza maker.

Why pizza is so important?

Pizza was introduced to Naples by Greek immigrants who had learned to cook while working abroad; this simple meal became popular throughout southern Italy thanks to its great culture that allowed innovation and adaptation with whatever ingredients were available in every region where they lived.

Pizza was originally an easy food to prepare for those who couldn’t afford better. It is recorded that, during this period of time between 500′ and 600′, became common practice in Italy and Naples in particular because of a significant rate of poverty among the citizens of the time that led them to stuff the pizza with fantasies little elaborate such as chicken or veal; however a dish holds its fame – the “Pizzaiola” (Neapolitan). Traditionally composed mostly of flour paste and seasoned with locally grown tomatoes along with other vegetables, including mozzarella.

Pizza maker robot

It all started in the Prisma Lab, a laboratory of robotics at the Federico II University of Naples. Here is a team of engineers led by prof. Bruno Siciliano orders a pizza and has an intuition: to build a robot able to handle elastic, malleable objects. Like the pizza dough our engineers were snapping.

And beyond the pizza RoDyMan, a.k.a. “The robot pizza maker”, represents a real evolutionary stage in robotics. And not only  that because its fluid movements abandon the traditional rigidity of the robots, but also because its ability could be exploited in many other manual professions, even in healthcare (think of futuristic robot-surgeons).

Pizza maker robot

With an army of RoDyMan  can definitively take the place of human workers? The professor. Siciliano assures that  RoDyMan does not intend to replace man as much as to support him in certain activities. Not even meat-and-bone pizza makers, at present, seem to be particularly worried by RoDyMan, in fact they doubt that a sequence of robotic movements, triggered by algorithms, can replace the art of human pizza makers, born instead of emotion.

Pizza maker robot

And from that passion that seems to flow in their veins like the magma of Vesuvius. “You will not believe it but every pizza has a soul” says Gino Sorbillo, the best known pizza maker of Naples “a soul that changes from dough to dough”. And, for the moment, the queues that are miles away from its premises as well as the 150,000 employees in the catering sector hope  for Sorbillo and his fellow chefs.

Pizza maker robot

However, the age-old art of pizza seems to have been handed down to RoDyMan, whose movements are modeled on those of the pizza maker Enzo Coccia, another veteran of the sector. Sensors have been applied to the chef to transmit every movement on a screen called an avatar.

From this screen, which acts as a “mind” for RoDyMan, the robot stores them. And, as foreseen by prof. Sicilian, this year the robot pizza maker will have nothing to envy to his “colleagues” in the flesh, so much so that he can show off his skills at the Pizza Festival in May 2018. There, under the eyes of disbelieving visitors , will cook pizzas without skipping any preparation phase, starting from the dough and cooking.

Pizza maker robot

Pizza maker robot

However, how much did RoDyMan costs? The professor. Siciliano does not hide  a cost of hundreds of thousands of euros, which however has been rewarded with a loan of two million that has allowed the Prisma Lab of the University Federico II of Naples to recruit doctoral scholarship holders from universities all over the world. A beautiful trend reversal compared to Italian graduates who go abroad, which fills the prof. Sicilian and the Neapolitan university.

Read also: Making pizzaiolo: interview with Marco Stango

Food News: Las Bravas, two Spaniards in Italy on board a food truck

What is a food truck? It is the home of street food.

food truck

Food truck. Valentina and Mireja had made their profession and, they have  traveled far and wide for Spain, they arrive in Italy on board their blue trailer: they are called Las Bravas and their specialty is tapas.

They arrive in Milan and from there they will leave to be known throughout the boot. There is a wheeled kitchen in which they prepare in a revisited version the culinary specialties of the Iberian Peninsula. Mireja is of Spanish origin, Valentina has lived in Barcelona for so long to fall in love with her. Their project stems from the love for the Spanish culinary culture and the desire to share and export it: hence the idea of ​​reviving Iberian recipes in the street food version and putting them on their traveling business.

Spanish food truck

Food truck

Spanish cuisine has a long and rich history. When Columbus landed in North America, brought with it not only microbes but also food traditions from Spain such as potatoes that would eventually become one of the most popular vegetables grown throughout Canada as well as in parts including Arizona France India Ireland New Zealand Russia Utah Virginia USA Venezuela Wales Yugoslavia or even Hawaii!

The Spaniards are good with food. They are known for their flair and creativity when it comes to cooking, which can be seen as one of Spain’s most distinctive contributions to world culture (along with literature). The cuisine of the southern regions uses more spices than other parts of the Iberian Peninsula; this includes things like chili or garlic – additions that are common throughout the region, but not in all areas of each country itself.

Food truck

Food truck

Las Bravas. Valentina and Mireja have made it their profession and, after having traveled far and wide for Spain, they arrive in Italy aboard their blue trailer: they are called Las Bravas and their specialty are tapas.

They arrive in Milan and from there they will leave to be known throughout the boot. Theirs is a kitchen on wheels in which they prepare in a revised version the culinary specialties of the Iberian Peninsula.

Las Bravas

Food truck

Mireja is of Spanish origin, Valentina has lived in Barcelona long enough to fall in love with it. Their project was born from the love for the Spanish culinary culture and the desire to share and export it: from here the idea of proposing Iberian recipes in street food version and put on their traveling enterprise.

What all these countries share is an emphasis on fresh seasonal ingredients rather than on stocks prepared months in advance so that they can last longer during the required storage times just before winter sets foot again.

The cuisine of Spain is rich, varied and full of flavor. There are many different regions with their unique style to it making for a truly global experience when exploring what Spanish food has to offer! The most notable features common in all dishes around the country include: tomatoes as an ingredient; red meats as spices like ginger or cinnamon – but there are also thinner flavors that you will love (think almonds).

This is not just about tapas, but also about complex sauces that can take hours to prepare! For this reason we wanted our recipes in Iberian style: simple and sophisticated at the same time, with an elegance of the past that is combined with grace in the modern street food for all”.

But which  are  the steps to put on a tapas bar, or in general a food truck, on two wheels?

The process is long and always starts from a good idea and a lot of work needs  to implement it. We need to be clear about our goals and the identity of our business, evaluating their expenses as well as possible earnings.

Next, you have to deal with the bureaucracy: first of all ,the certificate of the Food and Beverage Administration course is required. Another fundamental step is the opening of the VAT number at the Inland Revenue, registration with INPS and the Chamber of Commerce. You must then go to the town of residence to obtain a license to the traveling trade, and find out which roads are allowed to stop and sell and in what time. Each municipality has its own regulation and knowing the rules that allows to avoid problems of any kind and penalties.

What are the advantages of a food truck?

The initial costs are certainly not those of the opening of a real restaurant and it is easy to amortize them quickly.

You can more easily retain the customer: the relationship with those who “eat” is more directed and informal than in traditional restaurants. Even the sale is simplified and fast: the street food format is more practical than the classic “courses”, and helps the growth of profits.

You can move around and participate in festivals, events or even to  choose the best places that offer more sales opportunities: if a place does not work, turn the engine on and off!

Read also: Food truck: Everything you need to know

Food Tech: over 40 percent of restaurant reservations are made online

Food Tech. The Internet now has  become an integral part of the world of catering, and you can be sure that this medium will be increasingly growing, especially if we look at the forecasts for the next few years; the online channel will win the race against the phone, as a means of making restaurant reservations.

food tech

The world of catering is constantly evolving, even when it comes to accept and adapting the  new trends to receive bookings. A few years ago the situation seemed unthinkable, however,  the digital world has imposed itself in restaurants, so that now you can not pretend anything anymore.

With the growth of the Internet, it has become an integral part of this world. Not only do you need a good website, but also search engine optimization (SEO) so that customers can find your restaurant when they search online or on social media sites like Yelp!

The online channel will win the race against the phone, as the optimal means to make reservations at restaurants. Food tech and online restaurant reservations promise very satisfactory results in terms of functionality and success of the services.

Most don’t think about how important it is to stay up to date when running your business; however you should never underestimate what might happen along the line, Because soon new technology comes out of nowhere changing everything we know today, including customer expectations, which often leads brands to be too cautious rather than innovative.

A few years ago the situation seemed unthinkable, but, little by little, the digital world has imposed itself in restaurants, so much so that you can no longer ignore it.

40% of restaurant reservations are received online, from dedicated platforms or directly from their site.

Food Tech

In the world of food technology, a new frontier has been inextricably linked to the consumption and preparation of our favorite dishes. The process by which we transform raw ingredients into a meal could meet some challenges that historically have only hindered chefs before them: automation!

The technology industry is becoming increasingly popular for its ability to automate tasks usually performed by humans such as cooking meals or operating machinery.

Food tech

The new frontier of food management is food tech. There are many different types of devices, apps, and programs that can be used to help people eat better or resist temptation when they’re hungry – all at your fingertips!

The Fork study has very relevant information for restaurants, which allow you to get a taste of how restaurateur’s confidence in online booking systems continues to grow every year. The convenience, speed or simply the strength of the habit of doing business via internet are just some of the reasons that have given great impact to the growth of restaurant reservations wich are made online and have made sure that you reach certain percentages.

However, the phone still continues to have a certain importance, so much so that still 52% of the restaurants that participated in this study prefer to receive reservations by phone, compared to 30% for receiving reservations, via online requests.

Food tech

Nearly half of the respondents believe that online reservations for their restaurants have increased by 25% last year, which is a very good thing considering current industry data. Restorers’ confidence in online restaurant reservation systems has also grown; in this regard, 60% of respondents said they were satisfied with the services that offer web-based bookings and 22% consider it a good way to retain their customers.

Food tech

The advantages of such a service are easily identifiable. Just think that, thanks to this type of possibility you can save time to customers. The latter will have the opportunity to go to the restaurant directly at the time when their table will be free. For this reason, online bookings make the service of a restaurant more satisfying and promise more job opportunities.

Restaurants are increasingly turning to online booking systems to give customers a more streamlined experience. The importance of such an automated system cannot be underestimated, as it has reduced waiting times and increased customer satisfaction rates by up to 40%!

Read also: Food marketing: how to understand the needs of customers with the target.

The best 4 Italian restaurant chains in America

Italian cuisine in America: where to find it in big cities.

Italian restaurant chains. The best Italian restaurant chains in America is good that they know each other: they are the few places where you can really eat good Italian food.

The others, often, are imitations or strange mixtures of the kitchen of the boot and American cuisine. It comes out as bizarre as chicken parmigiana (parmigiana chicken) or spaghetti with meatballs (spaghetti with meatballs) instead of the expensive meat sauce.

Italian restaurant chains

This culinary melting pot can undoubtedly also give interesting and entertaining results, as well as often having its own story. For example, some dishes were born when Italian migrants had to readjust their recipes to the ingredients available on the new continent. Others, however, are real experiments, dishes revisited in a fusion key. But where to eat, then, of authentic Italian food?

There is no shortage of flavors in Italy. From north to south, there are countless dishes with ingredients that can make any gourmet drool for hours on end, especially if they are Italian! The country has such a vast gastronomic heritage that it is considered enviable by many other nations of the world who strive every day to create something new and exciting from what was once considered boring or common. And how do you capture all these unique flavors? Through delicious recipes.

Italian restaurant chains

Italian food: why it’s so good?

Italian restaurant chains

Reviews are the lifeblood of any restaurant business, and it is important to have good ones if you want people to come back several times. No sense opening for business without great reviews!
The Mediterranean diet – also known as “the Italian way” or simply ‘Italian cuisine’ (Italian cuisine) corresponds closely with healthier diet regimen out there, not only that, but their food has been proven by science too help to keep us healthy: a study found that citizens who followed this type had lower rate of friendly heart disease than those who eat other.

Italian restaurant chains

The dish for which Italy is famous, pasta – no matter how it is prepared – always tastes incredible. Regional sauces are equally good; each region has its own special flavor and style such as pesto alla genovese (Genoese recipe), amatriciana (Parisian) or ragus norm (Sicilian). And let’s not forget the stuffed pasta! A great pride of our country, will never fail to make you happy with a masterpiece in hand
But there is more to it than what you see when it comes to these delights: although at first glance they look simple, their simplicity hides an intricate construction process that includes filling.

New York, 200 Fifth Avenue: Eataly New York

Italian restaurant chains

Not only of authentic Italian cuisine, but also with regional distinguishing debts. To characterize Eataly is the genuineness of the food, the selection and the freshness of the ingredients and, indeed, the respect of the regionalisms. So the oil is Pugliese, the Parmigiano Reggiano, the Genoese pesto, the Gragnano pasta and so on; accompanies, obviously, a careful selection of wines. The chain stems from an idea by Oscar Farinetti and you can find it also in some Italian cities. Among other good reasons to choose it, there is also the possibility to make purchases in the restaurant: many of the products on the menu are also sold in a special room. Eat Mediterranean food in the Big Apple? It can be. From Eataly!

Washington, 2029 P Street NW: Obelisk

Italian restaurant chains.

Italian restaurant chains

Another city, another restaurant. In Washington we find Obelisk, a very famous restaurant that has been open since 1987. The menu is wide and appetizing, and draws on many traditional Italian cooking ingredients, even the most unusual: from grilled chicory to zucchini fritters to more traditional ravioli with sauce or roasted pig. A menu not only varied but also in continuous “updating”: every day of tasty and new proposals.

Coronado, California, 932 Orange Avenue: Spring Restaurant

At Primavera Ristorante excellence is fresh fish: seafood, squid, scampi and more, which you can enjoy either by ordering them from the menu for your meals, or in the “appetizers” version for an alternative happy hour. Beyond that, the recipes that characterize the best and traditional Italian cuisine, accompanied by good wine. And, since we find in the heart of California, not only Italian but also Californian wines!

Las Vegas, 3500 Las Vegas Boulevard: The Las Vegas Mill

Among the best Italian restaurant chains in America could not miss this. The Las Vegas Mill can also be found in New York, but if you are in the city of follies do not forget to visit. Nothing on the menu could make you suspect you are in America rather than in the peninsula: everything is strictly Italian, from appetizers, first courses, and main courses. If you are looking for a place in Vegas where you can eat a caprese salad (even if in a refined restaurant rather than in a trattoria), the Mulino is right for you.

Read also: Italian cuisine abroad: get ready to shiver!



Interview at the Hotel Ristorante Olimpia in Abbadia San Salvatore

Abbadia San Salvatore. Today on our blog we interview the owners of Albergo Ristorante Olimpia, Abbadia San Salvatore, in the province of Siena.

Abbadia San Salvatore
Abbadia San Salvatore

Let’s start immediately with a very simple question: at the Albergo Olimpia Restaurant, do you have any typical dish of the house?

Among the first courses, we have a tasty porcini mushroom soup, while for the latter we prepare a great roast with wild fennel, or if you prefer some excellent eggplant all’Olimpia. As for desserts instead, we have a delicious curly-haired ready to be enjoyed.

We remain on the subject of dishes, and we would like to ask you what are the dishes most requested by your customers?

Surely the most popular soups are homemade pasta. Mainly because they are easy to do, but also very comforting when you need a hot meal on a cold day or after an evening out with friends!
Mole sauce is one of my favorite things about this country – it tastes absolutely divine served on noodles that have been cooked all the way but still retain their bite; while cannellini beans give depth and crunchiness thanks mainly to their use here together with some fleshy mushrooms such as cèpes (porcini mushrooms) or porcini mushrooms.

Abbadia San Salvatore

A question that directly concerns the Albergo Ristorante Olimpia as a company: how long have you been open?

We have been in this business for 75 years.

And if any of our users wanted to reach you to taste your specialties, where should they go?

Our Albergo Ristorante Olimpia is located in the central area of ​​Abbadia San Salvatore in the province of Siena.

We also wondered if you also have a take-away service.

We have no such service at the moment.

Now let’s move on to a more technical question, concerning possible IT tools used by the Albergo Ristorante Olimpia: do you have a system to know the stock of your warehouse?

Yes, we have it because we are aware that always knowing stocks is a fundamental thing for every activity in our sector.

As for customers, do you have habituèe?

Indeed yes: it is always a pleasure to see that a customer becomes attached to our local.

Returning to talk about computer science, how do you take the orders in the hall? Do you use tablets or smartphones?

We at the Alberg0 Ristorante Olimpia are linked to tradition, so we prefer the old way with the waiter.

As for customer services, do you make home deliveries?

No, we prefer direct contact with our customers.

We thank the Albergo Ristorante Olimpia for your kind availability and patience in answering our questions, and we invite you to continue to follow our interviews with the various restaurant activities.

Abbadia San Salvatore

Abbadia San Salvatore

That’s a very good question. Let me tell you what I think! When we interact with customers in person, they may feel more connected to us and the experience is much better for them because of this quality of human connection that merchants have when they deal directly without an online intermediary like Yelp or Google ReviewFrPaper which takes away their ability to be authentic, also providing valuable feedback.

The answer to this question lies deep in the heart of every restaurant employee. They know that personal touch with every customer is what really sets them apart from their competitors, and it can be difficult for managers or owners not to have time at work to do all those little things that help build relationships between servers and their customers!
The love of spoken food could also play in favor when someone works behind a bar – how else should you stay entertained while people order?

We thank the Hotel Restaurant Olimpia for the kind availability and patience in answering our questions, and we invite you to continue to follow our interviews to the various dining activities.

Read also: We know the world of Food & Cook Design. Interview with Nicoletta Mearelli

Capri New Style of Gallipoli, always inimitable

Today we have the pleasure to have as a welcome guest of our blog, Massimiliano Stamerra, owner of the Capri Restaurant New Style of Gallipoli, in the province of Lecce since 2005.

capri new style

The activity of the Capri New Style was born from  the passion of its owner, a passion that led him to give  the bright lights of a city full of opportunities like Las Vegas, to invest everything in a basement of a small semi-dark alley and secondary course of Corso Roma, with the idea of ​​offering  a service that is different from usual; in fact, as Massimiliano loves to affirm, he is “like  always inimitable”, thanks to the intuire mix of hospitality, friendliness and friendship.

Capri New Style

All this has led our Massimiliano and the “Capri New Style” to quickly establish itself in the surrounding area and beyond, taking advantage of the reputation of the “Bella Città” by definition and its special relationship with customers who come to visit it ,despite the difficulties in reaching Gallipoli.

Always in step with the needs of the catering market, the owner of the “Capri New Style” is constantly looking for new ingredients that also offer a good alternative for all those customers who have intolerances or special tastes, for which he offers doughs for gluten-free pizza, milk or yeast, with Kamut, Spelled or Hemp flour, multi-grain or whole.

Of course, all this can not ignore the quality of the ingredients, such as extra virgin olive oil or 100% Italian wheat flour, carefully selected and acquired through the safest and most reliable suppliers.

In addition to the classic take-away service, which offers a very good pizza “by metro” and that is its real strength, the “Capri New Style” Pizzeria Restaurant has a large room that can accommodate up to 500 people. you can safely abandon yourself to the pleasure of a welcoming and lively environment and a large garden where you can breathe the typical festive atmosphere of the summer evenings gallipoline.

Furthermore, the “Capri New Style” is equipped with all the latest, most advanced and modern tools for the computerized management of in-room and warehouse orders; its staff, which can reach the 22 elements between waiters and boys, during the peak highs of affluence in the warm evenings typical of the Salento summers,has chosen among talented young people and offers a service as “always inimitable”, thanks to special handhelds for orders, which allow to speed up the ordering and communication operations with the pizza preparation station and the kitchen.

The advice of the editor of the Blog of is to try as soon as possible the quality and the welcoming atmosphere of “Capri New Style” and meet the owner Massimiliano Stamerra.

Read also: We know the world of Food & Cook Design. Interview with Nicoletta Mearelli