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Redazione

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  • 2 min

Sapore e salute con Frullà 100% Kiwi Nergi®

🥝 Frullà, a blended fruit specialist, and Nergi®, the brand for baby kiwi, launch 100% Kiwi Nergi® smoothie in Italy, the first of its kind. Rich in vitamins, minerals, and fibers, and without added sugars, the Kiwi Nergi® is under 50 Kcal per 100g, promoting health benefits like boosting immunity and aiding digestion. Handpicked between late August and early September, it's available in a 90g resealable packet. Recommended retail price: €1.69.
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  • 4 min

Roncadin pioniera nella sostenibilità: nel Bilancio 2023 i suoi successi green

🍕 Roncadin SpA SB, based in Meduno (Pordenone), achieved €175 million revenue in 2023, producing 100 million frozen pizzas annually with 800 employees. They reduced CO2 emissions per pizza by 11% through expanded photovoltaic facilities and increased electric company cars, now over 80% of their fleet. 99.98% of company waste was recycled, and 13% of profits went to employee production bonuses. Relationships with suppliers average 7.5 years, ensuring stable supplies. Exports account for 72% of revenue across 40+ countries; the U.S. contributes 12%, with a new Chicago production site opening soon. Roncadin has been a Benefit Corporation since 2021 and a B Corp since 2024.
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  • 5 min

Alma premia i nuovi Maestri d’Arte e Mestieri delle Arti Agrarie, del Gusto e dell’Ospitalità

🍴 At the Teatro Regio di Parma, 23 "Maestri d'Arte e Mestieri" in agrarian arts, taste, and hospitality were celebrated, organized by ALMA during its 20th anniversary. The MAM award, initiated in 2016, had 40 Maestri in Venice on September 29 for Decorative Arts and 23 in Parma for gastronomy. The new masters are from production (8 awarded), transformation (9 awarded), and restoration (5 awarded). ALMA, since 2004, has grown to 889 students, with 186 international, offering over 20 courses. Over 14,484 graduates from 80 nations have emerged from ALMA's 5,200 square meters facility with a library of over 15,000 volumes. Post-COVID, student employment before course completion skyrocketed to 81% in 2023 from 30.5% in 2019, with 95% employed within 6 months after graduation.
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  • 2 min

Fiorentini: nuovi formati per conquistare i canali Horeca e Vending

🍪 Fiorentini, known for its rice cakes and snack bars, launches 20-gram single-serving chickpea chips and mini lentil chips this fall, targeting vending and HORECA sectors. The gluten and nut-free snacks are rich in vegetable proteins and fiber. Their 100% peanut ingredient peanut butter now comes in 20-gram single-serving packs and a multipack with 4 servings, aimed at hotels and large-scale retail. Simona Fiorentini, the company's sales & marketing manager, emphasizes the natural evolution to meet customers' needs throughout the day.
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  • 2 min

Montalcino accoglie la 33esima edizione di ''Benvenuto Brunello''

🍷 The 33rd edition of Benvenuto Brunello, a premiere event for the renowned Tuscan red wine organized by the Consorzio del Brunello di Montalcino, is scheduled for November 14-18 in Montalcino. Featuring Brunello 2020, Riserva 2019, Rosso di Montalcino 2023, Moscadello, and Sant'Antimo, the event will welcome journalists, buyers, and wine enthusiasts from Italy and abroad. With 126 wineries and over 500 labels, more than 100 journalists will gather for tastings on November 14-15. A conference titled "Quale futuro per i Consorzi del vino" will be held on November 16, with prominent figures such as Albiera Antinori and Ferzan Ozpetek participating. Masterclasses and a tasting reserved for high-end restaurants and hotels are also planned, and the 2020 vintage will be assessed and become available in January 2025.
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  • 2 min

HorecaTv a Triestespresso Expo 2024: Intervista con Roberto Nocera di La San Marco SpA

☕ At Triestespresso Expo 2024, Fabio Russo interviewed Roberto Nocera, General Manager of La San Marco SpA, who introduced new coffee machine innovations. The Low Effort Leva (LEL) technology, introduced at the fair, reduces the barista’s effort by 30%. The Quick Discharge System (QDS) innovation improves coffee extraction, allowing immediate subsequent brewing. The new E.LUXURY model features multiboiler technology, pressure profiling, and PID algorithm for customizable temperature and pressure, enhancing coffee quality. The collection includes 14 models with three technical patents, catering to baristas worldwide.
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  • 2 min

Pan d'Abruzzo: la novità per il Natale 2024 di Sandro Ferretti

🎂 Ferretti Dessert, renowned for 15+ years in Italian pastries and baked goods, introduces Pan d’Abruzzo for Christmas 2024, created by Maestro Sandro Ferretti, member of AMPI since 2006. The artisanal treat features olive oil, organic honey, candied olives, and orange cubes. Ferretti also offers Sandro Ferretti’s handmade panettone in 5 variants. Based in Mosciano Sant’Angelo, Ferretti Dessert received a Gambero Rosso award in 2018, and Ferretti led Qualità Abruzzo from 2020 to 2023.
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  • 3 min

Amaretto e Rum delle Fiji: la collaborazione esclusiva tra ADRIATICO e Planteray

🥂 Amaretto Adriatico collaborates with Planteray for an exclusive limited edition, featuring a rum cask finish from the Fiji Islands. Key figures include Master Blender Alexandre Gabriel and Head of Creation Fannie Thibaud of Maison Ferrand. This unique blend boasts a 28% alcohol content and a rich palate, priced at €43. Available for purchase at Spirit Academy's website. Jean Robert Bellanger, the creator of Amaretto Adriatico, highlights the perfect harmony of Italian sweetness and Fijian sun in this exceptional product.
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  • 2 min

Caffè Toraldo punta sulla formazione con un corso gratuito di caffetteria di base

📖 On November 20, 2024, a training day is scheduled from 10:00 to 18:00 at Caffè Toraldo in Naples, focusing on basic barista skills, organized with Luigi Pascarella of FBS. Top participants may earn a café internship; all receive a participation certificate and a 50% discount on future FBS courses. The free course, limited to 10 spots, requires email registration by November 18 at 10:00. Practical sessions include machine use and maintenance, while theoretical sessions cover coffee history and quality criteria.
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