La fonte è MOLTO attendibile. Per rispetto della fonte che mi ha dato la notizia in via del tutto confidenziale non la cito, per rispetto del forum ho messo il condizionale ed il post è in forma dubitativa, nonostante sia piuttosto sicuro di quanto detto, proprio per l'attendibilità della fonte stessa
Thread Alitalia dal 4 agosto
- Autore Discussione giammy83
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- Stato
La fonte è MOLTO attendibile. Per rispetto della fonte che mi ha dato la notizia in via del tutto confidenziale non la cito, per rispetto del forum ho messo il condizionale ed il post è in forma dubitativa, nonostante sia piuttosto sicuro di quanto detto, proprio per l'attendibilità della fonte stessa
d'accordo. Va bene anche così. Era giusto per capire che non fossero solo sensazioni o refusi... grazie 1000! E tienti buona la fonte!!!
La tecnologia viene certamente in aiuto.
Forse l'e-book (anche se personalmente non lo amo) è la soluzione migliore: al passeggero permetterebbe anche di "interrompere" la lettura e proseguirla al ritorno (o nel volo di prosecuzione se si fanno 2 LR).
Perché invece non danno un iPad come IFE? C'è già iBooks incorporata e vendono libri in tutte le lingue 
Perché invece non danno un iPad come IFE? C'è già iBooks incorporata e vendono libri in tutte le lingue
C'è chi ci sta pensando, ma ci sono parecchie difficoltà da superare, anche normative (i cosiddetti "portable device" devono comunque essere sottoposti a certificazione FAA ed EASA)
In questo caso, quelle che permettono ad una compagnia aerea di utilizzare in volo un apparato di intrattenimento non originariamente previsto dal costruttore.
Capito... Non potrebbero darle in comodato d' uso per la durata del volo ai passeggeri all' imbarco?
I piloti della LAX-FCO su cui ho volato sabato davano la notizia per certa.
Pare che la rotta verrà operata rallentando la dismissione dei 767.
Potrebbero partire attivando i pvt dei nuovi A32S che con l'inserimento di un canale di news potrebbe sopperire al giornale.
Stesso canale potrebbe poi essere fatto girare sugli aerei con schermi non pvt, in fondo meglio news che i soliti contenuti.
Altra cosa magari per le rotte medio-lunghe potrebbe essere proposto un film compatibilmente con i costi di acquisizione che non dovrebbero variare molto rispetto al solo LR.
Sul breve raggio: Le barzellette di Totti.
Sul lungo raggio; I fratelli Karamazov !
Intanto gli stranieri iniziano a complimentarsi per la nuova Magnifica:
THE SECRET TO GOOD AIRLINE FOOD: FLY ALITALIA.
Aug 30 2010, 8:45 AM ET | Comment
Faith Willinger
Calling Alitalia's top class Magnifica always seemed to me like delusions of grandeur. Service was inattentive; food was inedible. The best part of the meal was the hot washcloth. I always brought my own food and a small bottle of extra virgin olive oil. But Alitalia almost went out of business and they're now making a big effort. I was skeptical.
I flew to the U.S. in April—barely got out due to volcanic activity, and was surprised to see a regional Italian menu featuring the foods and wines of Veneto. Alitalia is collaborating with the Ministry of Agriculture, Food & Forests; Buonitalia, a company that promotes Italian food and wine; AICIG, a group of geographic consortiums; and Italian chefs from JRE, a European young chef association. The attractive menu, white on white with embossed fork on the cover, in Italian and English, had an introduction to the region and featured some of its DOP and IGP products and even a recipe for one of the dishes.
The wine service was impressive, with attentive flight attendants trained by the Italian Sommelier Association, and the wine list had a regional map with wine zones and thorough explanations of offerings.The offerings were courageous, beginning with appetizers: whipped salt cod with radicchio, prosciutto Veneto DOP, polenta with mushrooms, Asiago DOP cheese. I skipped the pasta—bigoli with duck ragu, pasta with DOP San Marzano tomatoes. There is simply no way that reheated pasta is worth the calories. More salt cod, Vicenza style and a braised beef pastissata (subbing for the more traditional but way too risky horsemeat). Polenta, braised vegetables, chard with Garda DOP extra virgin olive oil, salad for side dishes, a selection of breads, fresh fruit, cake, traditional Venetian cookies, and real espresso, served in an espresso cup with an adorable cover. The wine service was impressive, with attentive flight attendants trained by the Italian Sommelier Association, and the wine list had a regional map with wine zones and thorough explanations of offerings—varietal, vintage, organoleptic qualities, optimal pairing. China and stemmed wine glasses are from Richard Ginori, with Frette placemats and napkins (tied with an adorable red Alitalia logoed ribbon, perfect to tie onto luggage for easy identification). I even watched a video about the region's foods and wines.
On my trip home the Veneto menu was different, with sarde in saor (marinated sardines and onions) and Venetian fish salad, sopressa vicentina (fresh salami), DOP Asiago cheese, mashed potatoes and horseradish. Once again I skipped the pasta—tagliolini with IGT Treviso red radicchio and pasta with tomato sauce, but tasted the Venetian-style cuttlefish and guinea hen with Merlot. The vegetable selection was wonderful—roast potatoes, braised IGT Treviso red radicchio, boiled chicory, and salad served with lovely extra virgin from Veneto—not those ridiculous tiny bottles of terrible olive oil with even worse balsamic vinegar. Breakfast was terrific: fresh pastries, bread, blood orange juice, fruit, and espresso (cappuccino logistics would be tough, I admit), worth a photo.
Two months later I was on Alitalia, to California and back, and the regional menu was from Tuscany, with a list of all the region's DOP and IGT products. Tuscan wine list. Tuscan extra virgin. I was, once again, pleased with food, wine, and service. When I got home I called Alitalia to find out what the plans were for the future. More regional menus are planned, with alternating regions to and from Italy. In September it will be Lazio (from Italy) and Puglia (to Italy). Clearly I wasn't the only one who was impressed—90-percent customer satisfaction, no negative comments. I'm actually looking forward to my next Alitalia experience. Here's a recipe for saltimbocca from the Lazio menu that will be served in September.
http://www.theatlantic.com/food/archive/2010/08/the-secret-to-good-airline-food-fly-alitalia/61992/
THE SECRET TO GOOD AIRLINE FOOD: FLY ALITALIA.
Aug 30 2010, 8:45 AM ET | Comment
Faith Willinger
Calling Alitalia's top class Magnifica always seemed to me like delusions of grandeur. Service was inattentive; food was inedible. The best part of the meal was the hot washcloth. I always brought my own food and a small bottle of extra virgin olive oil. But Alitalia almost went out of business and they're now making a big effort. I was skeptical.
I flew to the U.S. in April—barely got out due to volcanic activity, and was surprised to see a regional Italian menu featuring the foods and wines of Veneto. Alitalia is collaborating with the Ministry of Agriculture, Food & Forests; Buonitalia, a company that promotes Italian food and wine; AICIG, a group of geographic consortiums; and Italian chefs from JRE, a European young chef association. The attractive menu, white on white with embossed fork on the cover, in Italian and English, had an introduction to the region and featured some of its DOP and IGP products and even a recipe for one of the dishes.
The wine service was impressive, with attentive flight attendants trained by the Italian Sommelier Association, and the wine list had a regional map with wine zones and thorough explanations of offerings.The offerings were courageous, beginning with appetizers: whipped salt cod with radicchio, prosciutto Veneto DOP, polenta with mushrooms, Asiago DOP cheese. I skipped the pasta—bigoli with duck ragu, pasta with DOP San Marzano tomatoes. There is simply no way that reheated pasta is worth the calories. More salt cod, Vicenza style and a braised beef pastissata (subbing for the more traditional but way too risky horsemeat). Polenta, braised vegetables, chard with Garda DOP extra virgin olive oil, salad for side dishes, a selection of breads, fresh fruit, cake, traditional Venetian cookies, and real espresso, served in an espresso cup with an adorable cover. The wine service was impressive, with attentive flight attendants trained by the Italian Sommelier Association, and the wine list had a regional map with wine zones and thorough explanations of offerings—varietal, vintage, organoleptic qualities, optimal pairing. China and stemmed wine glasses are from Richard Ginori, with Frette placemats and napkins (tied with an adorable red Alitalia logoed ribbon, perfect to tie onto luggage for easy identification). I even watched a video about the region's foods and wines.
On my trip home the Veneto menu was different, with sarde in saor (marinated sardines and onions) and Venetian fish salad, sopressa vicentina (fresh salami), DOP Asiago cheese, mashed potatoes and horseradish. Once again I skipped the pasta—tagliolini with IGT Treviso red radicchio and pasta with tomato sauce, but tasted the Venetian-style cuttlefish and guinea hen with Merlot. The vegetable selection was wonderful—roast potatoes, braised IGT Treviso red radicchio, boiled chicory, and salad served with lovely extra virgin from Veneto—not those ridiculous tiny bottles of terrible olive oil with even worse balsamic vinegar. Breakfast was terrific: fresh pastries, bread, blood orange juice, fruit, and espresso (cappuccino logistics would be tough, I admit), worth a photo.
Two months later I was on Alitalia, to California and back, and the regional menu was from Tuscany, with a list of all the region's DOP and IGT products. Tuscan wine list. Tuscan extra virgin. I was, once again, pleased with food, wine, and service. When I got home I called Alitalia to find out what the plans were for the future. More regional menus are planned, with alternating regions to and from Italy. In September it will be Lazio (from Italy) and Puglia (to Italy). Clearly I wasn't the only one who was impressed—90-percent customer satisfaction, no negative comments. I'm actually looking forward to my next Alitalia experience. Here's a recipe for saltimbocca from the Lazio menu that will be served in September.
http://www.theatlantic.com/food/archive/2010/08/the-secret-to-good-airline-food-fly-alitalia/61992/
- Stato