Research: The Italian Food through the restaurants in the world
Italian restaurants in the world and Italian quality products are a good visit; important showroom and bridgehead towards new desiderative market. Italian restaurants are becoming more and more exclusive and prefer Italian food and wine, and quality helps to determine the promotion of these products in the world.
In these last years these restaurateurs often turn to www.agrelma.com for direct contacts with producers of regional typical quality product. Today some of these best Italian restaurants are abroad: in London where the Italian cuisine triumphs at Caravaggio, in New York where you can eat Italian food seating at the San Domenico tables, in Los Angeles at Valentino’s, in Montreal at L’Altro and in Tokyo at Bice and Sabatini.
Around our enogastronomic culture, due to an important migration flow from Italy, an important group of international restaurants has been formed. At the beginning, this group represented a contact point for our compatriots living abroad, even for finding an authentic “taste” of a cuisine often very different from the local one. Sooner, those restaurants became prestigious temples for eating good and quality food.
This success is due to the know how of the entrepreneurs who could achieve a reputation in a so difficult market with national competition, playing all on their professionalism and on their link with their native country. The places of excellence runned by Italian chef are real embassies of the Italian food and wine and enogastronomic culture institutes in the world.
No one like them has a deep knowledge of the country in which they operate, of their culture, of their market, of their tastes, vices and idiosyncrasies, of the customs barrier and of the difficulties in finding on the spot our raw materials and in converting them.
To eat Italian food is, also abroad, a quality choice. The most authoritative research confirms that customers choose Italian restaurants for their high quality cuisine. Some numbers to underlining the foundation of the phenomenon? For the time being the restaurants in the world that define themselves “Italian” are 65.000, although in fact only the 10% can define themselves in that way. Many can consider themselves only “Italian style” and a part of them are only an imitation, most of all for the name that attract the customer who want to eat “Italian”: almost all have Italian names, for instance use their name with the possessive case “Lucio’s” or “Tony’s”. Much more diffuse is the recall at their native country like “Bella Napoli”, “Vesuvio”, and “Vivere Italiano”. Often the menus are written in bad Italian like “pasta bolognese” or “spaghetti con meat ball”. Reliable authorities (ICE, FIPE, and Ministry of Foreign Affairs) assert that “Italian” and “all’italiana” restoration in the world is so distribute: Europe 35.000 spot, Latin America 7.500 spot, China and Asiatic South East 2.000. East Europe 3.800, USA-Canada 15.500, Japan 5.000 (2.500 only in Tokyo), Africa 1.000, Australia 1.500 and Middle East 500.
Every region, every city and also the littlest country in Italy has its Italian specialties, typical products of the places with recipes handed on from generations, but also new gastronomic creations for the table pleasure. The variety of the Italian food products means 500 types of cheese, one thousand of cured pork and dry meat, 300 types or format of pasta, 40 rice varieties, hundreds of wines, thousands of extra-virgin olive oil. Italy praises the 90% of the varieties of olives and more than 90% of the world genetic wine legacy with 550 different vines on about 600. The affirmation of the Italian style in cuisine is based on technical factors that are in perfect syntony with the alimentary needs of the modern society.
