The Aim Of The Project
The main objective of this project is to establish the real
regional cuisine in the Italian restaurants operating in Australia.
This project is justified by:
The hospitality market in Australia and Melbourne
The hospitality market in Australia is well differentiated and structured.
An historical analysis of the Italian economic factor in the period between 1980-1990 reveals that in that time there were 300 Italian restaurants with Italian ownership in Melbourne. Ten years later, the number has increased up to 600 restaurants. Considering the economic trends for the next 10-20 years let us suppose that the Italian economic position, which is already a clear discernible economic factor in Melbourne and Victoria, will reach a substantially powerful position in the entire economy of the region and the State.
Nowadays in Italy or in most European capitals (for example Milan, Paris, Frankfurt, London) people are more and more inclined to choose the healthy Italian diet. The Italian cuisine has been developed to such a sophisticated degree that most of the dishes currently offered in Melbourne have completely disappeared from the teaching programs and restaurants in Italy.
I would even assert, and the statistics I could provide from Germany seem to confirm that at present, the Italian cuisine has a prevailing position in the European gastronomic landscape, and the trends seem to underline an uninterrupted increase since the late 1980s. To choose Italian food and diet means nowadays to participate in a vital cultural project about style and good life performed in Italy by many creative and traditionalist food-makers and thinkers.
The criteria are the same presents in all Italians hospitality school in order to legitimate this project it is of paramount importance that those who part of teaching staff are hospitality professionals with a diploma/degree from an Italian Hospitality School.
The distinctive values and practices brought from the Italian migrants to Australia, from various regions of Italy, now require a unifying reality in Australia. ITALIAN CUISINE would help the restaurants find an appropriate framework in a competitive market. In addition, it would strengthen the new professionals working in the field. Finally, it would allow us to regain ‘control’ over our own culture.
Serafino Di Giampaolo