The "Best Room Service” among Italian restaurants is the one offered by the Arnolfo restaurant managed by Chef Gaetano Trovato two Michelin stars in Colle val d'Elsa The restaurant was the winner of the two hundred establishments reviewed by the Third edition for PASS (acronym for Passion, Hospitality, Service, Team), an appointment conceived and organized by Noi di Sala, an association created with the aim of re-evaluating the figure of waiter in current catering. Almost ten years of life for this group that has managed to bring attention to the noble profession of hospitality in the world of catering.
The PASS appointment has also become an opportunity to meet the professionals of the sector and to discuss the many issues that distinguish the activity of those who work in the dining room.
Two hundred venues were reviewed, a veritable map of the best our country is able to offer in terms of dining room service and the ability to offer customers a top-level experience.
Recognition as “Best Wine Service” was awarded to Agli Amici di UdinAnd. The “Come a Casa” award was assigned to the Antica Bottega del Vino” in Verona, while La Trota dal '63 (Rivodutri, Rieti) was awarded the prize for "Best Salad Young Service"
“A necessary premise – points out Marco Reitano, Head Sommelier of La Pergola del Rome Cavalieri and President of Noi di Sala – ours is not a guide that was born with the intention of opposing the others that place the kitchen at the center of the stage. We simply believe that it is important to give due prominence to an essential component of catering. Which is not simply knowing how to serve a wine or a dish but much, much more”.
And Carlo Hausmann, General Manager of Agrocamera, dwelt on the importance of the figure of the restaurant operator, reiterating the role of the waiter as a link between the world of production and that of consumers. In fact, those involved in the service often have the task of helping the customer choose, illustrating dishes and products, describing territories, establishing a relationship of absolute trust.
All operations that require preparation and professionalism, which inevitably led to talk of personnel training. And even on this front NdS has been operating successfully for some time, as demonstrated by the collaboration with Gambero Rosso Academy which has led to the creation of specific courses such as "Obiettivo Sala".
The speeches by Nicola Ultimo, Food&Beverage Manager of the Park Hyatt in Milan and Pietro Pompili, Restaurant Manager of the Al Cambio restaurant in Bologna were much appreciated.
The importance of the dining room, especially in a delicate phase like the one we are experiencing, could not escape a constantly growing world like that of pizza. And in fact the Guide has also offered an important space for the service in pizzerias, particularly attentive to the added value of a prepared room.
“PASS has immediately become an important appointment and not only for those who work in the dining room – concluded Reitano – but also for those, and there are many, who have a 360° vision of the restaurant and hotel industry. And who recognize the strategic role of hospitality and welcome, fundamental pieces of a sector that represents one of the flagships of Made in Italy”.
