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Redazione

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  • 2 min

Linfa è il miglior bistrot vegetale d'Italia secondo 50 Top Italy

🌱 Linfa, a 100% gluten-free, plant-based restaurant in Milan founded by Edoardo Valsecchi, was awarded first place in the "Best Vegetable Bistro – D’Amico Award" by 50 Top Italy 2025. The restaurant, pioneer of plant-based sushi in Italy since its opening in May 2021, previously placed seventh in the rankings before reaching the top this year. Linfa's success demonstrates a commitment to sustainable, innovative, and quality cuisine, offering a comprehensive culinary experience that's both organic and seasonal.
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  • 3 min

Degustazioni esclusive nell'ultimo weekend di Eurochocolate

🍫 Eurochocolate, which ends on November 24, is celebrating its 30th edition in Perugia's historic center with a vibrant lineup including the Chocolate Show, Choco Lab, and various themed entertainments like Choco Buskers, Choco Street Band, and Choco Parade. Exclusive international guests will be featured in tastings at the Choco Lab. Highlights include "Tibitò. Colombian vibes" showcasing Chocolate Tibitò's journey since 2015 and its award-winning artisanal chocolate in 2016 by the Colombian Federation of Cocoa Growers. Sold-out masterclass "Il viaggio all’origine del Cioccolato" by Lorenzo Turina and the special tasting "Cacao Caracas. I bianchi ancestrali" with Douglas Dager are scheduled. Daily sessions titled “Scopriamo i perché del Cioccolato” are held by Roberto Caraceni, Vice President of the Compagnia del Cioccolato.
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Antica Distilleria Petrone: la storia del fondatore rivive con i liquori ''Alchimisti Reali''

🍸 In 1858, Domenico Petrone established the Antica Distilleria Petrone. Andrea Petrone introduced a new line of liquors, "Alchimisti Reali", honoring the founder's legacy. The line consists of four elixirs with rare plants significant in spiritual alchemy: Laurea Divina, Santo Bianco, Opera, and Amaro Esoterico. Each has a limited production of 2000 bottles. The launch was on November 20 at the Galleria Borbonica in Napoli with experts like professor Gennaro Rispoli and barman Roberto Pellegrini.
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Le soluzioni Prisma per Terrazza Aperol a Venezia

🍹 Terrazza Aperol, a cocktail bar in Venice close to Piazza San Marco, collaborates with Prisma for custom-designed cicchetti showcase and U-shaped operational block, both made of AISI 304 stainless steel. The showcase features tempered glass, a rear door, temperature control, and a Corian lower surface, while the operational block includes refrigerated cells, diversified temperature freezers, high-capacity extractable drawer modules, and storage for utensils. The design by Vudafieri Saverino Partners modernizes the traditional Venetian aperitif experience with Aperol Spritz and cicchetti.
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Sei italiani su dieci sono preoccupati della sicurezza alimentare nei ristoranti e a casa

🦦 Six out of ten Italians associate hygiene and cleanliness with food safety, with over 87% concerned about infections from contaminated food. The economic cost of food contamination in the US is estimated between $52 and $78 billion annually, with 20% of Italian food establishments violating safety norms. Contaminated meat and milk are noted as high-risk foods. Horecanews.it provides daily updates on the restaurant industry and food safety topics.
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CISA AERO: la gestione degli accessi semplice e intuitiva per il tuo hotel

🔑 CISA AERO, a cloud-based access control system designed for hotels, B&Bs, and short-term rentals, simplifies operations via smartphone clicks. The app, compatible with iOS and Android devices, allows for remote access management, digital key assignment, permission modification, and real-time credential updates via WhatsApp or email. Digital keys eliminate the risk of loss and reduce time and costs. The cloud technology ensures security by allowing specific access scheduling and instant credential revocation, with a complete access history log. This system is presented as both practical and cost-saving, streamlining processes and saving staff time, ideal for small establishments seeking competitive efficiency.
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Lo chef Giuseppe Iannotti lancia il brand Pastai Sanniti

🍝 Chef Giuseppe Iannotti presents Pastai Sanniti, a line of pasta with a very low gluten index in 980-gram packages for optimized 70-gram servings per person. The line features 11 different pasta shapes and is produced using careful methods that preserve quality and ease digestion by vacuum-extrusion and slow drying at low temperatures. Krèsios, Iannotti's restaurant in Telese Terme, holds 2 Michelin stars. The chef, born in 1982, has been cooking since age 6 and took over Krèsios in 2007, earning its first Michelin star in 2013 and a second in 2021.
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Federvini: bene le nuove misure contro la guida in stato di ebbrezza

🍾 Federvini welcomes the approval of the Road Code reform aimed at combating driving under the influence of alcohol. President Micaela Pallini emphasizes education on responsible consumption and moderation as key to reducing abuses. Federvini's initiatives include the "Communicate Responsible Consumption" project, membership in "Wine in Moderation" network, and the recent creation of the "Self-Regulation Guidelines for Commercial Communication and Promotion of Alcoholic Beverages". They promote a balanced Mediterranean diet and responsible behaviors.
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Autogrill lancia Next Drip: il laboratorio innovativo dedicato al caffè

☕ Autogrill, part of Avolta, launches "Next Drip," a coffee-focused innovation lab in Rozzano Headquarters aiming to enhance coffee knowledge and culture. Luca D’Alba, General Manager Italy F&B at Avolta, highlights the lab's role in exploring trends and creating new consumer taste experiences beyond traditional espresso. Next Drip represents Autogrill's commitment to coffee sector innovation. In 2024, coffee was a central theme at the Culinary Council event in May and a further meeting on November 19 in Rozzano to discuss industry trends.
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Antonio Tittoni conquista la vittoria alla Elephant Gin National Competition 2024

🍸 Antonio Tittoni from Depero Club in Rieti won the 2024 Elephant Gin National Competition with his cocktail Noah on November 18 at the Drink Factory in Bologna. The competition started from March to June across Italy. Tittoni previously won the Rome semi-finals among four contestants. He succeeds Ivan Geraci in the Hall of Fame and wins a trip to Africa. Noah's recipe includes 40 ml Elephant London Dry Gin, 20 ml Elephant Orange Cocoa Gin, 110 ml Apple n Banana Bitter Soda, and 16 ml Hazelnut Aperitif Cordial.
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