09-03-2017
The debate on the dining room service launched by Cantine Ferrari at Identità Milano included the participation of Massimo Bottura
Discussing the Art of hospitality. Identità Golose and Cantine Ferrari have placed a big bet on this topic, joining their voices in the hope that the message on the role of the dining room can be clear and strong. As much as possible. «A great dining room service can save a mediocre dish, a great dish will be ruined by a mediocre dining room service»: these are the words of Massimo Bottura, who was asked to speak at the Auditorium as winner of the latest edition of The World's 50 Best Restaurants, joining Umberto Bombana, awarded with the lifetime achievement award by Asia 2017, Soren Ledet, director and co-owner at Geranium in Copenhagen, Marco Reitano, sommelier at La Pergola in Rome as well as president of association Noi di Sala, and Maurizio Saccani, operations director at Rocco Forte Hotels. In this case, it was Matteo Lunelli, president at Cantine Ferrari, William Drew, group editor at The World's 50 Best Restaurants, and of course the host of the congress, Paolo Marchi, who moderated the event.
Left to right Maurizio Saccani, operations director at Rocco Forte Hotels, Marco Reitano, sommelier at La Pergola in Roma as well as president of Noi di Sala, Matteo Lunelli, president at Cantine Ferrari, Paolo Marchi, William Drew, group editor at The World's 50 Best Restaurants, Massimo Bottura, Umberto Bombana, winner of the Asia 2017 lifetime achievement award, Soren Ledet, director and co-owner at Geranium in Copenhagen
Matteo Lunelli’s speech. Read his ideas here: Matteo Lunelli explains the new partnership with Identità. The goal: give value to the dining room
Maurizio Saccani launched an alarm: «We’re facing a great revolution, the same that placed the client at the heart of hotellerie in the early 20th century. With a difference. Guests today are much more informed. They’re not looking for commodities, they’re looking for an experience. They want to discover the culture of a place. Therefore, they require interaction at all levels. And the first person they ask from is the floor waitress». Translated into English by Slawka G. Scarso
SEE ALSO: Cantine Ferrari with Identità? Here’s why, by Carlo Passera
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A journalist by profession, curious by vocation, she applies her attitude to investigative reports and food features. She's author for Repubblica, Gambero Rosso, Dispensa