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1546 posts

Sensori wireless Sense by Maco: serramenti che parlano

💻 Nell'industria dell'ospitalità, i sensori wireless Sense di Maco si integrano con serramenti nuovi ed esistenti, comunicando il loro stato grazie allo standard universale Matter. Questi dispositivi migliorano la gestione energetica e la sicurezza in hotel e resort, inviando notifiche in tempo reale su finestre aperte. Offerti in quattro varianti, i sensori sono alimentati a batteria con costi operativi ridotti e installazione invisibile, migliorando l'estetica senza necessità di manutenzione.
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  • 2 min

Tuttohotel conferma il successo: Vision Hotel protagonista dell'ospitalità su misura

🏨 Mostra d'Oltremare di Napoli hosted Tuttohotel, attracting significant attendance as a key event for the tourism and hospitality sectors. Vision Hotel, the centerpiece, offered a 1:1 scale exhibition of hotel environments, emphasizing "Tailor-made hospitality." Notable projects included Massimo Giordano's "Wellness 7.0" and GHD Green Hotel Design by Antonio Visone. The event featured Villas Experience Conference, Bar Tender Show, and Beach Club Expo, highlighting personalized and sustainable hospitality innovations.
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  • 2 min

Tetra Pak a SIGEP World 2026 con soluzioni integrate per l'industria del gelato

🍪 Tetra Pak will participate in SIGEP World in Rimini from January 16-20, 2026, showcasing global innovations in ice cream technology at Stand 041, Pavilion C2. The exhibit highlights advanced machinery, including ingredient dosing systems and 300-liter mixers, supporting diverse ice cream production, from sticks to cones. Tetra Pak aims to enhance production efficiency and respond to market trends, with insights shared by Paolo Maggi, President and Managing Director, Tetra Pak South Europe.
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  • 2 min

Carbonara e Diavola: Pinsami Professional estende l'offerta per il canale professionale

🍕 Pinsami Professional introduces the "Pinse Farcite" line to aid the Horeca sector by offering pre-topped pinsas that only require oven baking. Additions include Pinsa Diavola and Pinsa Carbonara, complementing existing Margherita and Cacio e Pepe options. Each pinsa, weighing between 370g and 410g, utilizes a unique flour blend for digestibility and is frozen for stock management. This approach minimizes waste, controls portion costs, and enhances menu flexibility without compromising quality.
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  • 2 min

Tuttohotel Awards, dall'innovazione al luxury: tutti i vincitori dell'edizione 2026

🏨 On January 12, at Mostra d'Oltremare in Naples, the Tuttohotel Awards honored excellence in the hospitality industry. Organized with the University of Campania Luigi Vanvitelli, 21 awards were given for standout performances in Mediterranean hospitality. Winners included Tommaso Bianchini for Territorial Promotion and Marianna Sarno at Art Hotel San Francesco Al Monte for Hospitality Management. Recipients also received handcrafted bags by Sabry Abbrunz, showcasing Campania's cultural heritage.
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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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  • 3 min

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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