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Redazione

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  • 3 min

Petra Molino Quaglia presenta Neogranìa a Tuttofood: ecco il futuro sostenibile della farina

🤔 Petra Molino Quaglia, at TuttoFood with a stand (Pad 6 F15), features live cooking by two Roman grandmothers using Petra 7220 flour and pizzaiolo Alberto Morello, with styles including neoclassical and gluten-free. As the first Italian company with the EQUIPLANET sustainability certification, Petra presents the Neogranìa project, promoting evolved agriculture, at a roundtable with the University of Siena and others. They highlight their micro mill for customizable flours and complete traceability, and at TuttoFood, display new flours with sprouted grains and seeds, a special buckwheat and sprouted lentils blend for vegan/gluten-free doughs, and the classic Petra stone-ground range.
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  • 1 min

Il calore di Scirocco per l’Hotel al Piolet di Cervinia

🏡 Founded in 1953 by alpine ski champion Rolando Zanni, the classic architectural style Hotel al Piolet embarked on its 'second life' in 2021 after being purchased by Swedish entrepreneur Jonas Nordlund. Architects Silvia Dainese, Stefano Gris, and Valdostan Maria Pia Bettiol led the renovation, focusing on interior design and furniture quality. The 4-star luxury hotel, blending history with modernity, features 24 rooms with Scirocco's classic and refined Tiffany cast iron radiators for constant warmth and Caterina satin chrome-finished brass towel warmers in the bathrooms.
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  • 4 min

La Molisana a Tuttofood 2025: debutta il packaging 100% compostabile

📦 La Molisana introduces a 100% compostable packaging, plastic-free, at Tuttofood 2025. Rossella Ferro, the marketing director, highlights its decomposable nature, transforming into compost in three months. The company closed 2024 with a €450 million turnover and invested over €140 million in the last 11 years. Two new production lines are coming, representing a €50 million investment from 2025-2027. Chefs Stefania Di Pasquo, Gianni Bertone, and Roberto Di Pinto will showcase dishes at the La Molisana stand.
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  • 2 min

Bellussi: vino e arte si incontrano alla Mostra Internazionale di Architettura di Venezia

🍷 Bellussi, a renowned Valdobbiadene winery, is the official supplier for the 19th Venice International Architecture Exhibition. The winery has supported the event for over 18 years. Exclusive aperitifs will be held on May 7, 8, and 9 at Ca’ Giustinian in Venice, featuring Belpoggio di Paolo Toscana IGT harvest 2024 and Bellussi Pinot Grigio Alto Adige DOC harvest 2024. Bellussi emphasizes the connection between wine and art, blending tradition with a global outlook.
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  • 3 min

Cristina Scocchia confermata AD di illycaffè: il nuovo CdA guarda al futuro

☕ On April 25, illycaffè's shareholder meeting appointed a new Board of Directors to serve until 2027. Andrea Illy remains as Chairman, with Cristina Scocchia as CEO, and Raffaele Jerusalmi as Vice Chairman. New board members include Michaela Tod, Marco Bizzarri, and Gianmario Tondato Da Ruos, joining reappointed members Anna Illy Jr., Carolyn Dittmeier, Marianne Kirkegaard, Robert Agostinelli, and Paola Cillo. Illycaffè aims to redefine its geographic positioning, focusing on Europe and continuing growth in the U.S. while seeking strategic institutional partnerships to improve agricultural production in Latin America. The company also plans to enhance direct consumer relationships with high-value products and technological innovations.
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  • 5 min

Limmi a Tuttofood con la nuova linea Gli Olietti Gourmet: cinque sapori raccontano l'Italia

🌽 B&G SRL's flagship brand, OLIO E CONDIMENTI - LIMMI, launches "Olietti Gourmet", a premium olive oil line infused with Italian lemons, retaining the freshness and zest of just-squeezed juice. Originating from regions known for Italian excellence—Sicily, Calabria, and Campania—these oils offer a taste of the Mediterranean. The collection includes five distinct Olietti Gourmet varieties, each using "frangitura contemporanea," a sophisticated process that enhances flavor without artificial aromas. The UNESCO-recognized Mediterranean diet's essence is captured in small amphoras, reflecting Italian heritage with a decorative, maiolica-inspired design. The product range includes Lemon from Sicily, Chili from Calabria and Campania, Garlic and Chili, Rosemary from Sardinia, and Truffle, each offering a unique harmony of flavors for a range of culinary uses.
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  • 3 min

Agromonte a Tuttofood 2025: 25 anni di passione per il pomodoro ciliegino siciliano

🍅 Agromonte, a leader in cherry tomato processing, celebrates its 25th anniversary at Tuttofood 2025 in pavilion 4, stand D07. The brand, known for its ready-to-use cherry tomato sauces and wide product range, highlights its Horeca line's 2 kg tins with Sicilian puppet-themed designs. Agromonte adopted 200 native nectar-bearing trees in Sicily in 2023 and expanded its biodiversity efforts with an educational program in 2024. World pizza champion Giuseppe Criminisi will offer gourmet tastings using Agromonte's cherry tomatoes. NielsenIQ sales data rank Agromonte's Salsa di Ciliegino as the top-seller in Italy as of March 2025.
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  • 3 min

Primavera al Pellico3: lo chef Guido Paternollo firma il nuovo menu degustazione

🍷 At Park Hyatt Milano, "Pellico3" introduces "Primavera" menu by Chef Guido Paternollo. The menu is a seven-act narrative featuring sharp flavors, refined textures, and unique combinations to enhance ingredients' essence using sophisticated techniques. It includes dishes like white asparagus symbolizing spring's onset, spaghetti with clam emulsion, Italian cheese selection, and a rhubarb dessert with citrus notes and tomato-vanilla sorbet. The "La Mia Città" 4-course menu highlights Milanese dishes. Diners can also create their three or four-course meal by combining dishes from both menus. Reservations can be made at +39 02 88211236 or pellico3.milano@hyatt.com.
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  • 3 min

San Giorgio Italian Bakery House: a Tuttofood 2025 l'evoluzione del bakery frozen

🍪 San Giorgio Italian Bakery House, established in the early '80s, showcases at Tuttofood 2025 to present its evolved vision in the Frozen bakery sector. The company, with a 100,000 m² production facility, offers over 500 product references and exports to more than 30 countries. Key innovations include the PROissant, a high-protein, low-fat croissant with quinoa, and a clean-label Mamita with natural ingredients. They also offer a gluten-free version of traditional Campania pastries. San Giorgio's rebranding includes a new visual identity and communication strategy.
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  • 6 min

Brazzale tra ricerca e tradizione: a Tuttofood il burro a basso contenuto di sodio e un dibattito sui dazi

🍚 Brazzale spa attends Tuttofood 2025 in Milan, May 5-8, booth 1-L25, showcasing its low-sodium butter, "Burro delle Alpi Pro with Levosod-Pro®," developed by the Brazzale Science Center. On May 6, an event at Arena Better Future features speakers like Roberto Brazzale and Professors Fernando Tateo and Luigi Mariani discussing politics and care for the planet. Brazzale, founded in 1784, has a workforce of 900, processes 250 million liters of milk yearly, and exports to over 60 countries.
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