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Redazione

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  • 2 min

SIGEP 2026: Menù Srl presenta le novità per il mondo pizza e pasticceria

🍕 Menù Srl will attend SIGEP 2026 in Rimini from January 16-20, showcasing Padorè, an artisanal pre-cooked pizza base with sourdough and extra virgin olive oil. With over 90 years in the food industry, Menù Srl introduces innovations like Padorè, catering to modern dining needs. Ideal for various eateries, this quick-to-prepare pizza, heated in a fan oven, promises quality and versatility. Visit Menù at Pavilion B8, Stand 038 to explore their offerings.
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  • 3 min

Food trend 2026: social media, nuovi sapori e IA cambiano la ristorazione italiana

🍲 Italian cuisine faces a pivotal year in 2026, with digital trends reshaping dining experiences, as noted in NellyRodi's report with TheFork. "FOODMO" describes the trend of people feeling pressure to try trending dishes. TheFork users with social profiles book 25% more than others. AI is changing restaurant management, enhancing menu creation, stock management, and customer interaction. Key trends include gastronomic ice cream, specialty coffee, and ethical dining, highlighting innovation in Italian menus.
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  • 2 min

Sigep World 2026: Hausbrandt svela la nuova linea caffè per il canale Horeca

☕ Hausbrandt, a historic brand from Nervesa della Battaglia, returns to Sigep World 2026 at Pavilion B1, Stand 160. They will launch an innovative coffee line for the Horeca sector, including the Soft Pack "A coffee-time moment" and 100% Arabica Fairtrade Coffee. Visitors can explore sensory experiences with different extraction methods like espresso, Modbar, Filter, and Cold Brew. The event features collaborations with Ambassadors and AMPI, showcasing beverages like Theresianer beers, Col Sandago wines, and Champagne Martin des Orsyn.
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Wa&tah! la serie podcast con Andrea Mainardi: quando cucinare diventa disciplina ninja

🧑‍🍳 Andrea Mainardi, nato a Bergamo nel 1983, chef e ristoratore, lancia il podcast "Wa-tah!" con Dr Podcast e Shark Ninja. Ogni episodio esplora principi culinari e di vita, come controllo e essenzialità, attraverso narrazioni non didattiche. Mainardi è noto per "Officina Cucina" a Ospitaletto e "The Bowery Kitchen" a New York. In TV, partecipa a La Prova del Cuoco, È Sempre Mezzogiorno e Grande Fratello VIP.
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  • 3 min

Sarah Jessica Parker testimonial Tanqueray: "I No che rendono la vita spettacolare"

🍷 Sarah Jessica Parker becomes Tanqueray's Global Ambassador for 2026, leading the worldwide campaign "C'è una N e una O in ogni ICONA”. This initiative highlights the value of saying no, inspired by Charles Tanqueray’s 300 experiments before perfecting his gin. The campaign, featuring videos by Paul McLean and photos by Miles Aldridge, will roll out in countries like Brazil, the US, UK, China, and India. Parker will also attend Rio's Carnaval in February 2026.
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Johannes Nuding entra nel programma illy Chef Ambassador

☕ illycaffè, a global leader in sustainable quality, announced chef Johannes Nuding as its illy Chef Ambassador. Nuding, known for his Michelin-starred career across Europe, now leads Schwarzer Adler in Hall in Tirol, Austria. In 2025, the restaurant earned Two Michelin Stars. illycaffè CEO Cristina Scocchia praised Nuding’s approach, aligning with their values. He’ll create a custom coffee blend at the Università del Caffè, offered exclusively at Schwarzer Adler.
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Signor Stefano presenta il rivoluzionario ''Cioccolato Gelato'' a Sigep World 2026

🍧 Sigep World 2026, Novi Ligure: Pernigotti Spa's brand, Signor Stefano, unveils innovative semi-finished products for artisanal gelaterias. A new chocolate nugget preparation significantly simplifies traditional methods, reducing work time. The product range expands with fruit bases in flavors like strawberry, melon, and mango, plus pasticceria line Golosina. Over 100 references are available online. Daily demonstrations at Stand A5, Position 187, at 11 a.m. ????????
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  • 3 min

Wingstop debutta in Italia: Joe e Ethan Bastianich lanciano il marchio texano delle ali di pollo

🍗 Joe and Ethan Bastianich are spearheading Wingstop's Italian expansion, launching on February 7 in Milan's Navigli area. The brand aims for 50 Italian outlets, part of a global 10,000-location strategy. Wingstop operates over 3,000 eateries with a $5 billion system-wide revenue in 2024. The flagship menu features 10 chicken wing flavors, alongside seasoned fries and ranch sauce. This venture extends Wingstop’s U.S. popularity, with 98% of its global outlets being franchise-operated.
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Il Gruppo Bonduelle diventa B Corp™ a livello mondiale: impatto positivo al centro del business

📈 Gruppo Bonduelle achieved B Corp™ certification globally, having started this journey in 2018, with Bonduelle Italia achieving certification in 2022. This aligns with their "Transform to Win" plan, focusing on sustainability. Bonduelle has trained 11,000 chefs in plant-based cuisine in three years. Currently, 59% of their agricultural partners practice regenerative farming, aiming for 80% by 2030. Additionally, 73% of irrigable surfaces use water optimization systems, with a target of 90% by 2030.
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  • 1 min

RATIONAL: arriva la teglia in formato 1/3 GN per cottura di porzioni ridotte

🍳 RATIONAL amplia la gamma di accessori per cucine professionali con una nuova teglia formato 1/3 GN. Perfetta per concept grab-and-go e ristoranti à la carte, semplifica la preparazione di porzioni individuali. Enrico Ferri, AD di RATIONAL Italia, evidenzia i vantaggi: maneggevolezza, pulizia facile e riduzione dei rischi di ustioni. Il rivestimento antiaderente e l'elevata conducibilità termica assicurano prestazioni eccellenti, garantendo cotture omogenee e dorature uniformi.
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