We of the Friuli Venezia Giulia Via dei Sapori Consortium would simply like to give a message at least of courage and also, from a human point of view, of gratitude. "
To speak, on behalf of the whole group, is Walter Filiputti, president of the well-known consortium Friuli Venezia Giulia Via dei Sapori. 20 years of activity behind it, the group has 20 of the top restaurants in the region, who have compared each other virtually on the Zoom platform to see each other even if through a screen, think together, try to understand the very difficult moment and outline the possible ways to go after the lockdown.
Many of the associated venues have decided to organize themselves for food delivery, bringing their delicacies home. What impressed the restaurateurs was the positive acceptance of the proposal by the customers. As soon as the message was launched on social media, the first requests arrived.
"What surprised them most - says Filiputti - is the sense of gratitude and gratitude received. The parties have been inverted. The fact that customers thank them for the service offered, are pleased to hear them and to choose their dishes for the own tables rewards the commitment and the work of all these years. Trust and esteem paid which confirm that the relationship with customers is real and not a facade. A heritage of great importance. "
Certainly organizing a food delivery service is not easy: the operational and regulatory machine is complex, the menus are necessarily less articulated than usual and also the low numbers compared to the norm but, despite this, the welcome received has given them the strength to fighting. The premises of the group that are in the city (Trieste, Udine, Pordenone) are obviously more advantaged, but various restaurants in smaller or less secluded places also activate the delivery.
The more than two hours of analysis and thoughts aloud confirmed that the group is compact and that the Consortium will be very useful in the restart phase. "And this also applies to the extended group, which has over sixty companies with winemakers and artisans of taste, who share our path - specifies Filiputti. All are convinced that union is strength. Never as in these moments, we clearly perceive it. "
In these first few weeks of stop, the Consortium has elaborated and is starting to transmit its messages on social channels: with the new video that describes it, for example, but also with the mini videos that the chefs will launch from after Easter, involving the excellence of partner companies, pending reopening.
"There is nothing more to add - concludes Filiputti - except that gratitude can also generate strength".
For information: Friuli Venezia Giulia Via dei Sapori
Tel 0432 538752 - info@friuliviadeisapori.it
FRIULI VENEZIA GIULIA VIA DEI SAPORI
The Restaurants: Ai Fiori di Trieste, Al Gallo di Pordenone, Al Grop di Tavagnacco, Al Paradiso di Paradiso, Al Ponte di Gradisca d'Isonzo, All'Androna di Grado, Campiello di S. Giovanni al Natisone, Carnia of Venzone, Costantini di Tarcento, Da Nando di Mortegliano, Da Toni di Gradiscutta, Ilija Tarvisio, La Primula di S. Quirino, La Subida di Cormòns, La Taverna di Colloredo di M.Albano, La Torre di Spilimbergo, Lokanda Devetak of San Michele del Carso, Mondschein from Sappada, Salt and Pepper from Stregna, Golden Calf from Udine.
The gastronomic journey of Friuli Venezia Giulia Via dei Sapori is also flanked by winemakers and distilleries, excellence in the agro-food sector and artisans of taste: together, the group is the standard-bearer of the best that Friuli Venezia Giulia offers at the table.
The excellent winemakers and distillers : Bastianich, Castello di Spessa, Dario Coos, Di Lenardo, Edi Keber, Ermacora, Eugenio Collavini, Forchir, Gradis'ciutta, Jermann, La Viarte, Livio Felluga, Livon, Marco Felluga, Petrussa, Ronco delle Betulle , Sirch, Venica & Venica, Villa Parens, Vistorta, Zidarich, Nonino Distillers in Friuli since 1897.
The artisans of taste : Sirk's Vinegar; the rabbits bred in the open air of Coniglionatura di Precenicco; jams and cured meats from the Devetak Sara farm; the San Daniele raw ham from DOK Dall'Ava; the trout delicacies of FriulTrota di San Daniele; goose cured meats and products of Jolanda de Colò di Palmanova; the cheeses and products of the Cividale Dairy; the flour and cod of the Zoratto Mill in Codroipo; the truffles of Muzzana Amatori Tartufi; the fine fish from the Valle del Lovo di Carlino valley; the loaves of the Forno di Rizzo di Tarcento; La Bonteca. Bistrot with workshop by Alessandro Scian di Cordenons; the gubana of L'Antica recipe from Cormòns; Maria Vittoria's panettone from Dall'Ava Bakery; the sweets of the Simeoni pastry shop in Udine; the coffee of Oro Caffè di Udine. The realities connected to them: Lis Laundry for quality tablecloths; Globus rental of catering equipment; Monaco Catering with its disposable bio & compostable tableware; Bliz Peugeot dealer.
With the collaboration of: Udine Chamber of Commerce, Promo Turismo FVG and Consortium for the Protection of Montasio Cheese.
