Redazione

📖 AIGRIM-FIPE avvia il percorso IFTS Restaurant Manager per 20 giovani sotto i 25 anni, iniziando a ottobre 2025 nell'Area Metropolitana Milanese. I partecipanti otterranno il ruolo di Assistant Store Manager tramite un contratto di apprendistato di 12 mesi, con 800 ore di formazione. L'iniziativa coinvolge aziende come Chef Express ed Eataly, supportata da enti come FIPE-Confcommercio e Regione Lombardia, mirando a ridurre il mismatch tra domanda e offerta nel settore della ristorazione.

🍺 Italians are embracing spontaneity, with 31% feeling more informal at meals compared to 10 years ago. **69.9%** enjoy simple street food, and **71%** prefer impromptu gatherings. **75.2%** associate beer with informal socializing, enhancing relaxation for **64%**. Key factors for enjoyment include good company (54%) and simple settings (35.8%). Pizza (58.5%) leads informal dining preferences. Social pressures hinder spontaneity for **83.6%**. Birra Moretti, founded in 1859, reflects this cultural shift with its "Come piace a noi" campaign.

🍺 On July 4th, Anthology by Mavolo unveiled "Alice's Wonderdrinks" to celebrate 160 years of Lewis Carroll's work. Alberto Birollo crafted this drink list, with cocktails inspired by "Alice in Wonderland" characters like the Cheshire Cat and Mad Hatter. Featured drinks include "Alice's Dream," incorporating 60 ml gin and "The Cat’s Smile," using 30 ml Mezcal. Each cocktail includes unique garnishes, transforming Carroll's characters into sensory experiences.

☕ Giovanni Corsini from Agust torrefazione in Brescia discussed innovative coffee-serving methods with JRE Italia chefs. Three methods - Chemex, Syphon, and Moka - offer unique dining experiences. Chemex uses a glass hourglass-shaped carafe, while Syphon involves infusion and percolation with dramatic presentation. Moka requires careful preparation to enhance aromatic notes. These methods transform coffee into an interactive dining experience, enabling restaurants to enhance their culinary offerings.