The thief Pivetti in Riccione? The thief is a series of RAI Fiction, 2010, in 12 episodes so far. The main role is entrusted to the actress Veronica Pivetti, so good it can be cute and funny. She herself said that in private life is a disaster in the kitchen. However, in several episodes embodies, rather plausibly, a skilled cook, of great ability and success. A professional since
sure taste that often makes personal purchases of food to be transformed into tasty (and expensive) delicacies. And here is presented in a light a fundamental aspect of the work of each hotel and restaurant: the purchases are very important, capital. It should be instinct, skill, taste, skill and intelligence. The market is very variable, multi-faceted and must be continually monitored.
often presenting new which themselves must be tested and evaluated.
I personally for example, happened to buy directly from the farmer
cherry tomatoes (delicious) because I liked them. This purchase also gratified me through a successful public appreciation. But every purchase
wrong (such as price, taste like, as fresh as new) is a tragedy in the hotel as soon as the error is multiplied by one hundred.
Indeed, often the mistakes are going directly into the garbage, composting, or, at best, in the mash of the pigs.
Prior to purchase any goods from time to time food should be carefully considered from the point of view quality that must match what is required by the manufacturer or dealer. The price of everything is determined by the interplay of supply and demand. But also by many other factors that are generally under the name of marketing
.
so long ago a friend gave me a wonderful taste of Parma ham, well seasoned, absolutely delicious: just heard the price (super promotional), I turned to buy a couple of pieces for the hotel. Probably the supermarket chain that sold such a masterpiece of ham for 24 months at a price so low at the moment meant to be guided by drug dealers who sell below the first doses to unwary customers to create dependency.
fact is that my friend eating too often generous portions of delicious, inexpressible Parma (24 months, the original branded) for breakfast, lunch, afternoon snack and dinner, ended up having to care for triglycerides finished to the stars .
But I also had a tragic fate, while excellent in my purchase. It happened that the chef, ringalluzzito the product so amazing, did the portions gargantuan. Before my eyes in horror a distinguished lady who had received a similar cascade of prosciutto and melon, just nibbling, declaring himself satisfied soon, virtually decreeing that the rest of the dish
ended in the bin.
I cried for the contempt for an unholy mess so: with so many people dying of hunger!
So we must learn more of the devil, never let our guard down: we must be ready for anything. So much so that on another occasion, having fortuitously bought at the price of the common Grana Padano, Parmigiano Reggiano just half the form of extra-mature, I did sporzionare and hidden in the cellar, built at a sly kg at a time to avoid both the ' Pantagruel effect, the effect is contrary to abundance. Now explain what I mean by it: things are too abundant easily implemented as less good, then easily squandered, as much less value rare goods, such as caviar or truffles.
way: if there is a second RAI fiction series, set in Riccione would not be nice? Here too, we would have a very good support for a prosequi original and diverse history, adroitly avoiding any risk of déjà vu ...
