Redazione

🥛 Président launched a new marketing campaign featuring their flagship product, Brie Président, with renowned Michelin-starred chef Giorgio Locatelli, known for MasterChef Italia. Starting December 11th and running through February, a 20-second spot airs on Sky. It highlights personal rituals, with Locatelli savoring Brie Président. Digital content includes his tips, like letting Brie rest for 30 minutes before eating. Président aims to elevate Brie to a daily ritual full of authentic memories and emotions.

🍯 TuttoCapsule and Galup, a historic brand from Piedmont since 1922, have collaborated to create two festive soluble beverages: Panettone and Pandoro. These exclusive drinks come in red-branded capsules compatible with Nespresso®, A Modo Mio®, and Dolce Gusto® systems. Each package contains 16 capsules. Available at TuttoCapsule stores, Galup’s new store in Turin, and their historic Pinerolo location, these beverages offer a year-round indulgence beyond the festive season.

🍺 A Parma's San Paolo, the Balsamic Vinegar of Modena IGP showcased versatility at ItaliaSquisita's Book Party. Guests enjoyed a cultural evening featuring a Giacomo Balla exhibition, cocktails by Riccardo Riva and Alice Camellini, and Michelin-starred dishes by Massimo Spigaroli and Lorenzo Chierici. The event highlighted balsamic vinegar's role in Italian aperitivo culture and its future in contemporary mixology and festive gatherings. The Consorzio aims to promote balsamic vinegar's creative and elegant applications in new contexts.

🍕 Giusy Ferraina, a Calabrian journalist based in Rome, authored "PIZZA (re) CONNECTION." At Host 2025, she was interviewed by Fabio Russo. The book delves into pizza industry trends and strategic marketing for pizzaiolos. It includes practical tools for developing a distinctive market presence, making it ideal for industry professionals and pizza enthusiasts interested in modern pizzeria dynamics beyond just tasting.

🌊 Benedetta and Carlotta Bruni, 2001-born Roman twins, lead Da'Mare restaurant in Rome, located on Via Sicilia, with a contemporary seafood focus, emphasizing local and seasonal catches from Formia's Purificato family. The menu, inspired by childhood memories, includes fresh daily offerings and homemade bread. Marco Lazzaroni, with international experience, directs the project, ensuring precision and quality in every detail. The restaurant seats 50, merging Mediterranean warmth with modern aesthetics.