START A KITCHEN AT KM 0

In recent years, the number of those who consume their meals outside the home for both work and leisure has increased considerably. Despite the fact that the food market is almost completely saturated and competition is very strong, an original formula like that of the Km 0 restaurant can offer interesting opportunities for success for a variety of reasons. The opening of a Km restaurant can prove to be a profitable business. In recent times, we are witnessing the development of a more environmentally conscious mentality, the naturalness of food, and the recovery of typical and genuine cuisine. Opening an activity in the restaurant area Km 0 is also a great opportunity to promote and rediscover typical foods and dishes, supporting local farming and creating effective synergies. Nor should we forget that this type of market is booming. At the UN Climate Change Conference held in Copenhagen in December 2009, a bill was launched to promote the supply and demand of local food (zero miles) even in school canteens, hospitals and barracks. The production of Km 0 foods should become a preferential title for public procurement of canteen and catering services. There is also the possibility of reserving facilities for both agricultural entrepreneurs and large retail outlets and shopping malls.

Anyone who decides to open a Km restaurant 0 would be able to make deals with local producers, get funding from public bodies, and enter Circle Km 0, a good assurance of visibility for the business. It is important to have a good experience in the catering industry in general, but above all to know the typical products and traditional recipes of the area where you decide to open the activity, rediscovering perhaps forgotten products while keeping a look at the tastes and modern trends in order to satisfy the most diverse tastes.

An original and current idea for doing business in the catering industry without suffering the competition of so many existing premises? Open a so-called Km 0 restaurant with a menu prepared exclusively and exclusively with farm produce grown in the neighboring areas and with a local wine list.

 

REQUIREMENTS AND AUTHORIZATIONS FOR A “ZERO CHILOMETER” RESTAURANT

From the administrative and bureaucratic point of view, those who intend to open a restaurant must first enroll at the Chamber of Commerce of the Province of residence; the manager of the restaurant must also report to the municipality where the activity will be located, the declaration of being in possession of the requisites required by law (No 287/91).

These requirements are represented, in particular, by the abolition of school-leaving requirements, from the age of majority, from having a hotel school diploma or having successfully attended professional courses concerning the activity of feeding, have passed the special examination at the Chamber of Commerce or have been previously employed as a public in charge of administering food or beverages.

Alternatively, you just have to be registered with the REC (Trade Register of Commerce, held by the Chamber of Commerce) before July 4, 2006.

The restaurant manager must also apply for authorization for the administration of food and drink, including alcohol, and healthcare authorization issued by the ASL (Local Health Authority). Lastly, the restaurant must comply with current regulations on fire safety and prevention.

“Zero mile” restaurants are specialized in menus prepared with local ingredients. This is why it is imperative that local producers of all the ingredients necessary for the preparation of the dishes are first supplied to the local producers. This is why the close link with the territory is created and strengthened through relationships with farmers, fruit growers, breeders , fishermen, winemakers and other local producers.

The work of those who run these restaurants, therefore, is not only represented by the mere catering activity, but also by all the research, selection and supply of the products of the territory. This work therefore consists of visiting people at farms, dairies, local wineries in order to experience the specialties produced and trade relations that economically support the territory, while protecting everything that is “nourished” by the threat of the products of wide diffusion.

“Zero-kilometer” dishes, unlike traditional menus, are used to prepare ingredients that in most cases only indefinite periods of the year are available. For example, fruits and vegetables are present in the ripening seasons typical of the various species, as well as fresh fish are represented during the year by the various fish species by fish.

A very interesting aspect of these local products is the presence of traditional varieties typical of the area, as well as, for example, a local varietal of radicchio or meat of an autochthonous pig breed.

And the rediscovery and the exploitation of these traditional productions are not just the nostalgic aspect of “good times gone”. Rather, they represent an effective conservation action of that biodiversity, which is increasingly endangered by selected and widespread vegetable or breeding species, which are likely to cause “historical” disappearance.

Not just locally sourced food, but also drinks: restaurants in the “zero kilometer” restaurants offer typical local wines. Italy is indeed a country in which the wine-making tradition is everywhere present with its typical features, from mountainous to plain areas, from Aosta Valley to Sicily seamlessly.

Many of the “famous” wines in the market have played a prominent role by overthrowing traditional local wines, and the very important promotion of the “zero kilometer” allows you to rediscover those vineyards and typical productions of the area. In addition to having a good and varied cellar, “zero-kilometer” restaurants often offer to their customers also beers produced in the territory.

In the menu you must specify the origin of the various ingredients and the use of any food that can cause intolerances and allergies.

Report a local postcard with your billboard (which will typically have a campsite location).

Annunci

I INTRODUCE MYSELF AND MY TRAINING COURSE

PERSONAL TESTE

 

Edited by

 

VICTOR AMATO

 

IV KITCHEN TECHNICAL

 

CFP GALDUS

 

A.S. 2015-2016

My name is Victor, I was born in Santiago de Chile on 25/12/1997 I’m in Italy by 15 years.
My dream is to become a good cook in order to open a restaurant of my own which I’ll call “celebrities”, in addition to cooking will make the desserts which are another of my passions.
My interests are experimenting recipes in my kitchen, cocktails and cakes.
I think I’ve improved in my behavior and how to relate to other people; I believe sometimes being unbearable because of my habit to always have my fixed ideas.
I think friendship is a great source of happiness and I wish everyone could see her because without friendship we’d all just big selfish and couldn’t appreciate the joys of life.
I consider the study an important time for developing a person because you can realize own desires.
I like drawing by listening to various kinds of music that I like.
MEDIUM
I conducted at the Institute Maria Consolatrice (I.M.C.) of via Melchiorre Gioia in Milan.
I went out with the average of 8 also thanks to my prof Light support person that I will carry forever in my heart. The GREATER the choice of entering Galdus took place thanks to my middle school teacher who knew Galdus through some of his students. I decided to enroll in the course of “catering-food preparation” because I want to be a chef, this passion that started preparing cakes for the open day in junior high. The subjects were divided into two categories the first theoretical mathematics: Italian, English, economics, history, geography, science, ethics, religion, hygiene, food science lab. Basic kitchen/bar area, orientation. And second those practices: kitchen, lounge bar, computer science, and physics. The relationship between me and my mates has improved a lot compared to the first year due to the fact that we had to get to know each other