A past of studies in the financial field, a present and a future dedicated to food and wine. Camilla Rocca she is editor-in-chief of So Wine So Food, a young project, full of ideas, which in recent months has changed the way of describing the world of food. Delivery, but also start-ups and dark kitchens have been some of the most in-depth themes in recent months and which have met the interest of readers the most.
How did you deal with this pandemic and the consequent great difficulty in the restaurant sector with the publications you collaborate with? Have you made any particular initiatives to tell about this period?
“We have changed everything, overnight. We focused on ad hoc interviews with chefs and wineries the same day we went into lockdown. With So Wine So Food we have dedicated a whole number to food delivery and we have eliminated travel issues. We also give a lot of space to start-ups and dark kitchens. We want to reward the entrepreneurs who open in this very difficult period ».
From your point of view as a journalist in the sector, how have food and catering companies (food companies, but also chefs, restaurants etc) changed communication in this period? Are there any initiatives that have particularly impressed you and that you wanted to highlight?
«All food companies, including restaurants and wineries, are focusing much more on digital, online and consumption at home, that is, with direct communication to the final consumer. Less is invested in adv, waiting for better moments. Many tastings have been done digitally and I think that, especially for wineries, it can be a good solution even in a post-pandemic moment. Calmly tasting a glass of wine at home, several times and on several days, with different combinations, is certainly a plus ».
How did your readers react? Have you noticed a greater sensitivity to certain issues related to the world of food? In your opinion, has there been an increase in attention to this sector?
"Surely the readers have been very attentive to all the issues concerning food and Covid or to the rankings on the best deliveries, an often new aspect for many consumers".
After the pandemic, and when we can finally talk about a restart, how do you think communication in the food sector will change? Which channels should be privileged and which do you think have had their day?
“Being forced to stay at home has given an extra boost to all digital and online. In my opinion, however, the paper will not die and indeed, as soon as it can be released, it will be an important vehicle for news ».
Do you have any future projects in the pipeline that you want to anticipate linked to your journalistic collaborations or, more generally, to your professional life?
«I have just changed editorial staff, unfortunately Bartu, where I used to work, at the moment no longer comes out on paper. So Wine So Food instead it is a young project and also focuses a lot abroad, both on digital, social and online, and on paper, translated into different languages. Our new director, Alberto Schieppati, is our new flagship and the Man of the Stars, our elegant critic, can't wait to be able to inspect the restaurants ».
