Puglia Restaurants in Italy

Fully consistent with the principles of the healthy Mediterranean diet, the Apulian cuisine is gradually gaining leadership on Italian tables. The varied selection of traditional Puglia products (bread, pasta, vegetables, legumes, dairy products, cheese, meats, fish, seafood, olive oil, almonds, grapes, figs, strawberries and peaches) represents a treasure basket of flavors, scents and colors that fascinates and attracts an increasing number of consumers.

More and more frequently these products are accompanied by glasses of excellent white wines, rosés and reds from native grapes. Menus of Apulian cuisine are conquering customers thanks to the availability of certified quality raw materials that allows to create, season after season, a varied menu, where the ‘harmony of flavors is the prerogative to assert the authenticity of the food and the importance of healthy eating.

The widespread trend of wanting to discover or rediscover the foods and wines of Puglia is the main reason that drives food businessmen to open typical Puglia restaurants beyond the limits of the region and, especially, in the areas of northern Italy. It is such a consolidated trend that it has become a real phenomenon. This is based on the capacity of the restaurant owners to offer dishes where experimenting and contamination are firmly attached to tradition. As a result, the consumers growing consent opened market scenarios that require increasing levels of specialization and competence.

Given the touristic experience of different areas of Puglia, consumers outside the region are able to evaluate and express a knowledgeable judgment of the proposed dishes. It follows that the relationship between the origin of the product and its transformation / processing is central and strategic to ensure the “eating Pugliese”.

The business idea “Puglia Restaurants in Italy” is therefore based on the need to defend, preserve and enhance the innate and cultural value of Puglia cuisine, in order to ensure the maintenance of quality standards, increasingly popular, recognized and recognizable. Basically, the goal is to declare the quality, by certifying the origins, characteristics and manufacturing processes, and by saying that the peculiarities determine the differences and to enable economic and commercial growth.

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Recipients of innovation

‘Puglia Restaurants in Italy’, after completing a registration of more than 200 dining facilities scattered from Domodossola to Lampedusa, intends to map the share capital generated by these facilities in the various Italian regions, and pour the data collected and processed in a special Internet portal, designed to allow:

  • manufacturers to establish relations and direct trade relations with the restaurateurs, as well as to communicate the outcome of the quality certifications obtained in collaboration with researchers at the University of Foggia;
  • restaurateurs to optimize and speed up supplies reducing intermediation costs and distribution. To promote their services through a brand that, thanks to the continuous investigation carried out by researchers at the University of Foggia, ensures ownership, origin, quality and, not least, ethics and sustainability of food products;
  • end consumers to rely with confidence and tranquility only on cooks and caterers who cook the excellences of Puglia.

Impact of innovation on the market

Through the spread of the brand and the access to the portal, ‘Puglia Restaurants in Italy’ intends to become a community, implementing promotional events, training and awareness among restaurants and businesses, in order to defend, promote and enhance the commercial value of the Puglia agribusiness chain.

THE MILAN CHARTER

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We believe that:

  • food has a strong social and cultural value, and should never be used as an instrument of political or economic pressure;

Therefore in signing this Milan Charter, we women and men, citizens of this planet, strongly urge governments, institutions and international organizations to commit to:

  • highlighting the value of biodiversity at local and global level, using strategies that include indicators which attest to both its biological and to its economic value;
  • promoting and disseminating the culture of healthy diet as a global health tool;

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