For a reality that for decades has been reinforcing and handing down the unique "know-how" of its specialists, there could not have been a more apt claim, made even more genuine by the "Romagna-filled" voice of actor Paolo Cevoli, with whom a collaboration was born under the banner of values and smiles
On January 16 and 17 in Bologna, the event dedicated to private label, which for CLAI accounts for 15 percent of cured meats sales, returns. Marketing Director Delfini: "On this front, too, the bar is set on quality without compromise, partnerships only with those who share our value path."
At the booth, a wonderful selection of the most iconic and tasty products and some new products, starting with the collaboration with Molino Naldoni
Imola, January 2024 - CLAI's exhibition year opens with its participation in Marca, the traditional appointment dedicated to private label that will be held at BolognaFiere on January 16 and 17. For the Imola-based agri-food cooperative, private label currently covers 15 percent of CLAI's entire cured meats turnover and is up 11 percent from last year.
"We believe we can be a reliable partner for the large-scale retail trade by thinking in terms of private label ," stresses Gianfranco Delfini, CLAI Marketing Director, " also because there are an increasingly small number of realities, like ours, that decide to keep the bar straight on central issues such as 100% Italian meat, supply chain management, long aging, expertise and professionalism of operators... This systematic pursuit of quality has thus become an additional distinguishing factor. We are open to shared growth paths only with partners who have this same vision. Craftsmanship, care, expertise, professionalism, experience and safety are really important words for us and that is why we are constantly investing in people and facilities."
"IL SALAME LO FA CLAI," AS PAOLO CEVOLI SAYS
The most obvious result of this commitment can be found in the unique products that arrive on tables all over Italy every day. On the other hand, "Il salame lo fa CLAI" is also said by Paolo Cevoli, the popular comedian actor, the perfect testimonial to best narrate the quality, expertise and values of the Romagna-based Cooperative, which has made production focus, passion for work and the "smile" as a symbol of a way of interpreting life and human relationships as a function of better individual fulfillment, the cornerstones of its proposal on the market.
MANY CLAI SPECIALTIES IN THE SHOWCASE AT MARCA
In Bologna, there will indeed be numerous gastronomic excellences on display. In fact, CLAI will once again present itself with a wide selection that responds to the demands dictated by trends on the market.
It starts with the most popular specialties such as the classic cured sausage Passita di Romagna, a unique thin salami made according to the ancient recipe with the best lean meat from pigs born and raised in Italy. This year its sales showed a 25 percent increase in sales. Then there are the Sbuccia e Mangia, convenient and practical to enjoy at any time of the day, and the traditional Contadino. Also long is the list of regional products such as Ventricina, Spianata romana, Sicilianella and Soppressa that, despite the "geographical gap," CLAI manages to interpret in terms of quality thanks to the expertise of its specialists and the connection that has been developed over time with the territory of origin.
The demand for "free from," or more natural products, is met by Imola 1962, a salami without preservatives and with a very short ingredient list. This is a product that required more than two years of research and with which CLAI fully identifies. Another salami made for this specific area, but going outside the perimeter of salami, is Guanciale. In this case, too, it is a product without the presence of any kind of preservative and that represents very well the "spirit" of this Cooperative: in fact, it comes from tradition and its meat - from the CLAI supply chain, from pigs born and raised in Italy - is processed with few ingredients, skillful craftsmanship and a slow and gentle aging of at least twelve weeks that gives the product a unique flavor and intense aroma.
For those who prefer the themes of wellness and lightness, CLAI instead offers Bella Festa Light salami, which has 50 percent less fat than a traditional Milano salami. The special curing process makes it possible to reduce the percentage of fat, which reaches a maximum of 15%, guaranteeing a sweet and balanced taste. A unique combination of taste and lightness.
NEW FOR FREE SERVICE
Novelties also in the area of free-service products: from Sfizioso to the evergreen Golosetto, via a revival of curved sausages to the anticipation of the new pack of Passita, the real novelty of the year that will be offered on the market in the coming months.
Lo Sfizioso, 270 grams of 100% Italian meat, is a salami with an appealing taste and the ideal size to accompany every moment of the day. Golosetto, weighing 100 grams, is a salami that has always been among the most popular in Clai's assortment. Made with 100% Italian meat, ideal for snacks or appetizers, it is packaged in ATP. Sweet and delicate, it is now also offered in a spicy version.
THE MAGNIFICO DI ROMAGNA, 40 KG OF TASTE
This strong propensity of CLAI to listen to its customers has also led to the creation of ad hoc salamis that can represent an additional opportunity to support customers' activities within their stores. In recent weeks, for example, CLAI created a partnership with Salumeria Paciotti in Rome, proposing the Magnifico di Romagna, a one-and-a-half-meter by 40-kilogram anniversary salami. The convivial in-store tasting event generated such enthusiasm (with long lines of people eager to participate) that a repeat is already planned for next Easter. "These "tailor-made" forms of collaboration can only come about through a great desire to listen to the input coming from customers," Delfini says, "the ability to tune in to them, and finally the expertise needed to achieve the best result.
CLAI BRAND AMBASSADORS GENERATE VALUE FOR CUSTOMERS
Also laying the groundwork for creating this fundamental connection with the different realities of the territory is the figure of the Brand Ambassadors. "They are colleagues who work inside our butcher shops ," Delfini says, "another peculiarity of our reality. So they are specialized countermen, and also boys and girls who "live" the cooperative every day, with the talent of communication and the desire to tell about their work experience, the products and the values of the cooperative they are part of. They do not explain "lessons" learned from others, but talk about people, stories and values that they know closely. They therefore know how to go "beyond" the characteristics of the product, manifesting a genuine passion that always leaves a mark. That's why they are particularly incisive and appreciated by customers when we propose them to tell about a product favoring its inclusion within their point of sale or to push its sell out."
WITH MOLINO NALDONI FOR A PARTNERSHIP OF VALUE AND A QUALITY PROPOSAL
CLAI has always appreciated the possibility of giving life to valuable collaborations in the name of quality. A fine example of this is the one signed with Molino Naldoni, which, after previous "approaches" in 2023 materialized in events such as Sigep and Anuga, will contribute to enhancing the activity proposed in the CLAI stand. Molino Naldoni is a special entrepreneurial reality in Faenza, founded in 1705 and today able to mill almost 450 tons of soft wheat per day, selected and certified to produce flours of excellence. "We are very happy that this collaboration between Molino Naldoni and CLAI has come about ," explains Alberto Naldoni, Molino Naldoni CEO. "Trade fair appointments such as Marca are a valuable opportunity to unite two excellences from Romagna. Together with CLAI we share experience, very high quality and passion." This collaboration in the name of Romagna's excellence and its ability to create valuable synergies will continue during 2024, also in view of some events to be held across the Atlantic in the spring. With specific regard to Marca, the CLAI-Molino Naldoni axis will give rise to special moments that will touch their climax on a special occasion: in fact, January 17 marks "World Pizza Day," and tasty versions of this iconic dish will be created at the stand, enriched by the Romagna Cooperative's quality cured meats.
IN 2024 GOING TO THE SUSTAINABILITY BUDGET
An interesting novelty at CLAI also concerns its sustainability journey (which in Imola is always declined both from an environmental and human point of view). Giving a clear idea of how CLAI interprets its role in this field will now be a document full of data and information geared to maximum transparency. The first Sustainability Report is coming soon and will tell the story of the Cooperative's initiatives.
For example, from the environmental point of view, the start of thereforestation work in Sasso Morelli, which has involved the historic Villa (in which there is the CLAI headquarters) and the adjoining garden, and extends over 62 thousand square meters above which 3,140 plants, trees and native shrubs of high environmental value have been planted. A large green area that will give new oxygen, well-being and moments of training, sports and culture to the entire Imola area.
From a solidarity point of view, the collaboration with Banco Alimentare, which in five years has allowed the donation of more than 1.5 million meals to people in real difficulty.
"Marca is yet another opportunity to tell about the ideas and initiatives we have in mind for the future that will help us continue on our path of quality ," is the Marketing Director's closing remark. "Those who come to visit us in Bologna will be able to get a clear idea of the quality proposition of our products, the professionalism and craftsmanship of our operators, how much we really care about sustainability, the care with which we look at our all-Italian supply chain and the attention we pay to listening to Trade Customers and consumers.
CLAI at Marca by BolognaFiere can be reached at Stand B44-C45 in Hall 26.
