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Redazione

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  • 3 min

Club Med: al via la campagna di recruitment con 480 posizioni per l’estate 2025

🏖️ Club Med is hiring 480 staff for spring-summer 2025, including 250 positions in Italy, to enhance its teams for the Exclusive Collection and other categories. Recruiting sessions are scheduled in Milan on April 9 and online on April 3, following a February 28 Job Summit in Rome. The company seeks professionals in Hospitality, Cuisine & Catering, Support & Sales, Childcare, Wellness, Sports, and Art & Entertainment, emphasizing soft skills for luxury service roles.
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  • 1 min

Le esclusive creazioni per la Festa della Donna di Pasticceria Maresi

🍰 Pasticceria Maresi in Brescia celebrates Festa della Donna with two exclusive desserts: the traditional Torta Mimosa, symbolizing the event's delicacy, featuring soft sponge cake, velvety diplomatic cream, and golden mimosa-like decorations; and the Moderna, an innovative choice blending biscuit softness, vanilla bavaroise creaminess, and exotic pineapple touches. These limited-edition specialties are available at Pasticceria Maresi, located at via Orzinuovi 42c, Brescia.
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  • 3 min

RistorExpo 2025: il valore dell’olfatto nella ristorazione

🍺 RistorExpo 2025 opened on March 2 at Lariofiere in Erba, running until March 5, featuring over 200 exhibitors and more than 500 brands. The event's theme, "Let's Start with the Smells," highlights the importance of olfaction. Chef Davide Scabin received a Lifetime Achievement Award. Key events include Focus Pizza, tributes to Michelin-starred local restaurants, a Masterschool, the "Scent of Cocktail" contest, and the ABI Professional Interregional Competition. Wine events and local gastronomy are spotlighted, with attention to young talent through the RistorExpo Young Cup involving approximately 200 students.
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  • 2 min

HorecaTv a Beer&Food Attraction 2025: Intervista con Gabriele Angeli di Conserve Italia

🍺 At Beer&Food Attraction, Gabriele Angeli, marketing director at Conserve Italia, showcased new 500 ml PET bottle designs for the Yoga juice brand, targeting young consumers and launching a protein-enriched beverage for athletes. YoTea received a restyling and a new half-liter format. Valfrutta Bio and Derby Blue, known for a recent partnership with singer Clara at the Sanremo Festival, are being strategically developed. Conserve Italia introduced a new line of vegetable pizza toppings under the Cirio brand, designed for easy Horeca use. An advertising campaign will start next spring.
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  • 3 min

Osteria Sauli: tra cucina, tradizione e impegno sociale al quartiere Garbatella di Roma

🍴 Osteria Sauli, a new restaurant in Garbatella, Rome, offers a seating capacity of 26, soon to be expanded by 20 outdoor seats. Founded by Antonello Magliari, Stefania Pinto, Francesco “Cecco” Ciacciarelli, and backed financially by comic artist Michele Rech (Zerocalcare), the restaurant prides itself on regionally-sourced ingredients from Lazio, Abruzzo, and Puglia. It also collaborates with Lucha y Siesta, providing training and internships to survivors of gender violence. The wine list features around 60 natural labels.
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  • 5 min

Vercelli ospita la prima edizione dell’Italy Sushi Cup

🍣 The first Italy Sushi Cup will be held in Vercelli on May 28, organized by Associazione Italiana Ristoratori Giapponesi (AIRG). The winner will compete in the World Sushi Cup 2025 in Tokyo this August. Contestants must have at least 5 years of experience as sushiman, reside and work in Italy, or be Italian nationals abroad, and must hold a Sushi Proficiency Certificate. The competition includes a prep test, a traditional Edomae-sushi arrangement, and a creative sushi composition.
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  • 3 min

''Luxury food'': pubblicato il primo libro che racconta il nuovo concetto di lusso enogastronomico

🍴 Annalisa Cavaleri, journalist and university lecturer, authored "Luxury Food. Le parole chiave per strategie vincenti nell'enogastronomia di lusso," published by FrancoAngeli, addressing luxury’s shift from excess to sustainability in food & wine. The book is internationally the first to apply luxury strategies from fashion and automotive to gastronomy. Contributors include renowned Italian chefs such as Massimo Bottura and Niko Romito. It's used in the "Comunicazione e Marketing dei Luxury Food" course at IULM University in Milan and features exclusive insights, case studies, and key takeaways for professionals and enthusiasts.
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  • 5 min

Identità Milano è sempre più accogliente: dibattiti, panel e confronti sul futuro dell’ospitalità

📖 At the 20th edition of Identità Golose in Milan (February 22-24), hospitality took a central role, discussing the symbiosis between high-level accommodation and gastronomy. Panelists like Cinzia Primatesta Cannavacciuolo and Donato Ascani emphasized how fine dining enhances hotel reputation and finances. The conference also covered design's role in multifunctional hotels and sustainability in practices like energy efficiency and biodiversity preservation. Prominent industry figures shared insights on creating memorable experiences and positioning hotels as destinations.
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  • 2 min

HorecaTv a Beer&Food Attraction 2025: Intervista con Paolo Molinari di Casoni Fabbricazione Liquori

🍻 At Beer&Food Attraction, Fabio Russo interviewed Paolo Molinari, CEO of Casoni Fabbricazione Liquori, an Italian company with over 200 years of tradition in high-quality liquor production. They introduced Gin Tabar London Dry, a new addition to their flavored gin range, honoring Emilian excellence while maintaining traditional gin characteristics. Also presented were the 1814 line's Non-Alcoholic Aperitivo and the "pop" version of Amaro del Ciclista, catering to all palates.
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