Redazione

🍷 JNPR, co-founded by Valerie De Sutter, offers 0.0% alcohol spirits using traditional distillation methods with botanicals and spices. Their products, including JNPR n°1, n°2, and n°3, are crafted for the modern "sober curious" movement, promoting a balanced lifestyle without compromising social experiences. JNPR collaborated with mixologist Flavio Angiolillo, producing with a family-run Italian distillery. The appeal extends beyond "Dry January," providing a tasteful, alcohol-free alternative.

🍽 January 2026 in Italy brings a new edition of "Il Fuoricasa," exploring Italian excellence in food and beverage. Highlights include insights into pastry and pizza innovations, Free From breakfast concepts, and mixology trends. Notable events: Pizza Symposium, 4th Trofeo della Pizza, and SIGEP World 2026. Featuring industry leaders like Iginio Massari and Carmela Abbate, the issue covers emerging trends and technologies impacting professionals and enthusiasts in the sector. Discover 90 years of Molino Grassi and advancements by Brita Italia.

🍕 La Ciacolada in Grado partners with Fior d'Agerola, a Campania dairy since 1840, merging Friuli and Campania gastronomies. Laura and Luigi Buondonno blend fresh Grado lagoon seafood with Campanian traditions. Fior d'Agerola supplies cheese directly, ensuring freshness within 24 hours from milking. This collaboration is a cultural and entrepreneurial project connecting Italy's North and South through cuisine. La Ciacolada reopens in March, continuing to offer authentic Campanian flavors.

🍕 2011, Montesilvano: Emilio Brighigna founds Carpe Diem "Diversamente Pizza," turning a local pizzeria into a successful regional chain. Now in five Abruzzo locations, it ranks in the 50 Top World Artisan Pizza Chains. With over 80 employees and €5M revenue, future expansions include an express format in Chieti and a 600 sqm project in Francavilla al Mare. The menu features innovative pizzas and emphasizes local ingredients, earning Slow Food recognition.