Hello, we are so excited to finally be able to share our brand-new website with all of you. We are very proud to share in this blog interesting facts about our family, team and partners. For this first post, we would like to introduce you to Rocco Zaino who, together with his brother Gianni, started to create the fundament for what Zaino Foodservice has become today.
When did Zaino Foodservice open its doors officially?
Zaino Foodservice was a natural evolution from a small food family business founded by our father, Italo Zaino. My brother Gianni and I worked hard and passionately to grow the business into a more structured reality. We were lucky to be based in a beautiful area in Italy, Montegrotto Terme, famous for the thermal area and plenty of hotels and wellness centres. Our goal was to become a point of reference for all the Hotels in the thermal area of Montegrotto Terme.
What was the vision behind Zaino Food distribution?
The vision was to sell food products for Hotels, Restaurants and Pizzerie, the so-called HO.RE.CA (Hotel, Restaurant, Catering) offering good products with the best value for money. Our slogan was “with us you don’t spend a little, you spend well”.
What is the future of food distribution in your view?
I believe two main categories will make the future of food distribution – the big companies offering average products and businesses specialising in niche products.
Why do you think Italian food is so successful around the world?
I think what makes Italian cuisine successful is the combination of quality of the raw materials, thanks to Italy’s geographical position, and the variety of popular, traditional and regional recipes. Italian is among the healthier and most balanced cuisine, making it desirable to most palates worldwide.
What were the three significant factors that changed the food industry increasing Italian food export since the start of ZainoFood?
Various factors favour the consumption of Italian food: first, tourists come to Italy, and they fall in love with our food, then Italians who go abroad become Italian cuisine ambassadors, and last but not least, the high standards of the Italian food industry make our product a guarantee of quality for every buyer.
What advice would you give to the new generation of entrepreneurs?
To become an entrepreneur, you must have a dream and the strength to carry it forward. Believing in your dream and doing what you love is essential for running a business, whether food or something different.
Five facts about Rocco Zaino:
• Favourite meal: breakfast, lunch or dinner? Lunch
• Favourite dish: pasta with tomato sauce
• Best pizza in London: many of our customers make high-quality pizza, it is impossible to choose one
• Favourite destination: Thailand
• A Place to escape: my home
