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Redazione

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  • 6 min

Andrej Godina commenta la puntata di Report del 9 febbraio

☕ Airing on Rai 3 on February 9, "Report" highlighted a critical issue in Italy's coffee sector: the lack of transparency in coffee packaging information in supermarkets. Coffee expert Andrej Godina emphasizes a cultural shift by roasters to justify retail price increases and enable bar managers to revise espresso prices, ensuring sustainable margins in a market facing record green coffee price hikes. Detailed product communication can lead to a more informed, sustainable market, potentially allowing higher prices for differentiated coffee qualities, similar to wine, chocolate, and craft beer sectors, and educating consumers to make more rational choices similar to olive oil certifications.
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Rivoluzione Bio: a SANA Food il punto sul biologico, dall'export al fuori casa

🌱 SANA Food will host the 6th edition of RIVOLUZIONE BIO on February 24, 2025, at Sala Opera of Padiglione 18 in Bologna. The organic sector confirmed growth in Italy and abroad with a 4.4% increase to €2.2 billion in 2024 through Modern Distribution. About 93% of Italians aged 18-65 consciously purchase organic products, and nearly 8 out of 10 consumed organic food outside their homes in restaurants, bars, or canteens in 2024. The ITA.BIO project indicates that 40% of Italian food & wine companies consider the organic label strategic for entering foreign markets, with Germany, France, Scandinavia, and the USA being the top destinations in 2024. RIVOLUZIONE BIO 2025 will include key sector data from the SANA 2025 Observatory, a roundtable discussion, and a focus on collective catering and bio outside the home. The event is promoted by BolognaFiere, FederBio, AssoBio, supported by Nomisma, and is part of the EU-funded project BEING ORGANIC IN EU.
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  • 1 min

HorecaTv a Sigep 2025: Intervista con Sabrina Dallagiovanna di Molino Dallagiovanna

🏠 Sabrina Dallagiovanna, the Commercial and Marketing Manager of Molino Dallagiovanna, introduced the new "Uniqua Viola" flour at Sigep, celebrating the Uniqua flour range's 10th anniversary. The "purple" flour is made from whole purple wheat, rich in antioxidants and fiber. The company's event formats, like Meet Massari R-evolution, now include prestigious new locations such as London and Las Vegas. The start of the 4th Pizza Bit Competition—searching for an ambassador for the pizza world—has been announced. Additionally, 2025 will see the finale of the Pastry Bit Competition, determining the ambassador for the pastry segment.
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  • 3 min

Bonduelle presenta a Beer&Food Attraction 2025 due novità per il fuori casa

🍺 Bonduelle Food Service presents two new product lines at Beer & Food Attraction 2025: "Gusti dal mondo," featuring five references of frozen vegetables, and a line of Legumes and Cereals in Doypack® format. "Gusti dal mondo" offers exotic, international flavors for non-ethnic restaurants, with dishes like Contorno Marrakech, Contorno India, Contorno Tex-Mex, Wok China, and Wok Indonesia. The Doypack® line includes 800g packages of Chickpeas, Red Beans, Toasted Buckwheat, Bulgur & Quinoa Mix, and Red Wheat & Quinoa Mix. Both lines emphasize quick preparation, reduced waste, and no artificial additives. Recipes are available for download to inspire chefs with new, refined dishes.
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  • 4 min

Latteria Soresina festeggia 125 anni: storia e futuro di un'eccellenza

🍺 On February 5, 2025, Latteria Soresina celebrated its 125th anniversary with a special event at the Teatro Ponchielli in Cremona. Key speakers included President Tiziano Fusar Poli and Director General Michele Falzetta. Latteria Soresina, which started with a turnover of €80 million in 2000, achieved €600 million by 2024, with export turnover growing from under €10 million to €141 million. The cooperative is the largest producer of Grana Padano DOP. Livestock numbers per member increased by 112%, from 21,650 to 46,000, and milk supplied jumped 218%, from 8,700 quintals/year in 2000 to over 27,000 in 2023. The company now boasts 620 employees and over 150 external collaborators, with product listings expanding from 300 to over 1,400. The milk price paid by Latteria Soresina over the past 13 years has been on average 9.2% higher than the market price.
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  • 2 min

Oltre la chiamata: Snom rivoluziona la comunicazione in hotel

📞 Snom, a leader in IP telephony, caters to hospitality with a wide range of terminals for various settings, from luxury hotels to small inns, including features like guest security, robustness, and ease of use. Snom's IP series include the wired Snom HDxx and cordless DECT Snom HM, offering antibacterial surfaces, speed dialing, hands-free, mute function, and call holding; also, customization options like hotel logo display are available. Snom's portfolio also includes versatile analog phones for facilities preferring existing infrastructure.
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  • 2 min

MARCA 2025: intervista con Andrea Ghia di Margherita SpA

🍕 At Marca 2025 in Bologna, Margherita S.p.A., known as "La più grande pizzeria d’Italia," unveiled Pizza Ariosa under the Re Pomodoro brand, targeting the frozen and fresh pizza market. Boasting over 400 skilled pizza makers and a unique artisanal process, the company is set to revolutionize the retail sector. Pizza Ariosa features a dough made with high-quality flour, sourdough, and a 48-hour leavening process, resulting in an 80% hydration level and a high, crispy base. The gourmet toppings range from classic to bold flavors, offering a multisensory experience. Available both frozen and fresh, Ariosa aims to meet the modern consumer's need for convenience without sacrificing craftsmanship, providing competitive advantages for retailers and distributors. Margherita S.p.A.'s CEO Andrea Ghia emphasizes Ariosa's potential to become a retail pizza market staple.
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  • 2 min

HorecaTv a Sigep 2025: Intervista con Vincenzo Pagliero di P&C

🍵 At Sigep 2025, Vincenzo Pagliero, CEO of P&C SpA, showcased Accademia La Caffetteria, aimed at expanding into the specialty coffee market following the acquisition of a Barolo roastery. Their goal is to provide artisanal coffee with a focus on origin, differing from traditional espresso. Accademia La Caffetteria offers full support for opening specialty coffee shops and for horeca operators to develop their coffee sector. They collaborate with Alpro for plant-based drinks, Fonte for beverage powders, and Forno D'Asolo for bakery products.
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  • 2 min

Una sola tessera per un hotel più smart, sicuro ed efficiente

🔌 CISA introduces a contactless card system for hotel access and energy management, including electronic eSIGNO locks and Wall Readers for secure, simplified room and facility access, compatible with RFID cards and mobile credentials. The Energy Saver device, activated by the guest card, manages lighting and electronics, cutting power 50 seconds after the card is removed to save energy. This integrated ecosystem enhances guest experience, security, and sustainability, minimizing energy waste and operational complexity.
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  • 3 min

ART of ITALICUS Apertivo Challenge: al via l'edizione 2025

🍺 ITALICUS Rosolio di Bergamotto announces the 7th ART of ITALICUS Aperitivo Challenge 2025, challenging bartenders to reinterpret the Spritz. The global winner will be named ITALICUS Bar Artist of the Year 2025. With mentorship from Lorenzo Antinori of Bar Leone, Hong Kong, finalists will access prestigious brand events. The competition spans Italy, France, Germany, Hong Kong, New Zealand, Spain, the USA, the UK, and Hungary, with a wildcard entrant. Submission via www.artofitalicus.com runs from February 10 to April 28, 2025. The victor joins industry events and Antinori's side for a year.
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