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Redazione

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  • 4 min

Nicolas Di Maria vince la prima edizione del contest "Reverso Martini"

🍷 Nicolas Di Maria from Caffè Paszkowski wins the first "Reverso Martini" contest during the Florence Cocktail Week on April 8 at Sina Villa Medici. His creation, "Game, set, match... oliva" featuring a blend including Orange Bitter, Havana, Veritas, and Taggiasca olives in brine, impressed the jury with its balance and creativity. The competition challenged nine finalists to elevate the Taggiasca olive from a garnish to the star of their cocktails. The judging panel included Serena Mela, Chiara Beretta, Alfredo Del Bene, and chef Niccolò Palumbo, assessing balance, technique, creativity, and presentation.
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  • 2 min

Premio Regina Colomba Regina Pastiera: Pasticceria Cappiello e Giulia Ripamonti sul podio

🍰 Pasticceria Cappiello from Santa Maria Capua Vetere clinched victory with their colomba at the Premio Regina Colomba Regina Pastiera, while capo pasticciera Giulia Ripamonti from ‘Offi Caffè’ in Lecco won for pastiera for the third consecutive year. Artisanal Easter treats, adhering to a strict recipe and made with natural flavors and no artificial additives, were featured, with entries from Italy and Canton Ticino. Second and third places went to Pasticceria Roberto Pastry&Bakery and Rizzo Bistrot&Caffè for colomba, and Pasticceria Perrotta and Pasticceria La Marianna for pastiera, respectively.
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  • 3 min

Campionato Mondiale della Pizza 2025: ecco tutti i vincitori

🍕 The 32nd edition of the World Pizza Championship in Parma saw over 700 pizzaioli from 48 countries and more than 6,000 visitors. Giuliano Bucci won the Pizza Napoletana STG category, Giuseppe Balsomini took home the Pizza Classica and Sustainability awards, Stefan Enchev and Dzehyan Dzhaferov triumphed in Pizza a Due, Jenny Fontebasso excelled in Pizza Senza Glutine, Giuseppe Criminisi dominated Pizza in Teglia, Giorgio Sabbatini led Pizza in Pala, and Mattia Montagnani topped the World's Best Homemade Pizza category. Technical skill awards went to Takumi Tachikawa for Freestyle, Massimo Montoli for Largest Pizza, Giuseppe Amendola for Fastest Pizza, and “Duri come il Marmo” team from Massa Carrara won the World Pizza Team competition. Nicole Batzella received the Triathlon Pizza prize and Giuseppe Criminisi also claimed the Parmigiano Reggiano award.
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  • 2 min

La tradizione pasquale della Pasticceria Max: un'eccellenza artigianale romana

🍰 Pasticceria Max, led by Massimo Toppi in Rome, offers Easter delights with a meticulous selection of ingredients like fresh cream butter, Madagascar vanilla, and acacia honey. Their Colomba cake, with extended fermentation up to 36 hours, and variants like "Nuvola" and "Ubriaca", feature in the 2025 Easter offering. The pasticceria also includes traditional savory and sweet specialties, with products available at both locations and by reservation.
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  • 3 min

Vino e sostenibilità: la Puglia pioniera dell'agrivoltaico

🌾 At Vinitaly, a successful conference on agrivoltaics in viticulture highlighted the potential of combining agriculture and photovoltaics. Moderated by Davide Gangi, the event featured experts including Donato Pentassuglia and Professor Maurizio Boselli, who pioneered agrivoltaic research since 2009 in Valpolicella. Boselli's work, internationally recognized, showed slower grape maturation and improved sugar-acid balance due to panel shading. Pasquale Venerito noted distinctive characteristics in agrivoltaically-grown grapes, such as lower pH and complex aromatics. Franco Dell’Acqua discussed agrivoltaics' benefits for Puglia's agriculture, including water savings. Nicola Mele, co-founder of Vigna Agrivoltaica di Comunità, aims to produce eco-friendly wine and energy. The 12-hectare project will produce 5,000-20,000 bottles by 2025, involving universities and research centers.
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