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Redazione

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  • 5 min

Dal pascolo alla tavola gourmet: l'eccellenza della carne irlandese

🍖 Irish beef, raised on pastures for at least 220 days a year, earned the EU's coveted PGI certification. Italian tables now feature this quality, sustainable, and tasteful Grass Fed Irish beef. Research shows 65% of European consumers regard beef as the best animal protein source and 74% of Italians now buy higher quality beef. Italy, Ireland's second-largest beef export market, favors premium quality. A 3% carbon footprint reduction has been achieved by The Murphy Family Farm in Westmeath, Ireland. Consumers increasingly rely on butchers for high-quality meat guidance, with 38% considering it crucial for purchase decisions. ????
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  • 3 min

Marsala Ingham Superiore: l’incontro perfetto tra storia e mixology

🍷 In 1809, Benjamin Ingham, an English merchant, arrived in Sicily and began producing high-quality Marsala wine, later known internationally. Stefano Saccardi and Sonia Spadaro, creators of Vulcanica vodka, collaborated with Cantine Florio to develop Ingham Marsala Superiore, a semi-dry Marsala designed for mixology. Grillo grapes are used in the production, handpicked for sugar concentration, and the wine matures for at least two years in oak barrels. The Sicilian Martini cocktail features 6 cl Vulcanica Vodka, 1.5 cl Ingham Marsala, and a garnish of cucuncio. Vulcanica Vodka and Ingham Marsala are distributed in Italy by Distilleria Nardini.
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  • 3 min

Giornata Mondiale del Pane: Pane e Nutella® valorizza l’arte della panificazione

🍞 On October 16, the World Bread Day is celebrated, highlighting the significance of bread in Italy and the expertise of bakers. The "Pane e Nutella®" initiative, starting from May 2024, received over 13,000 regional bread nominations within a month. The University of Gastronomic Sciences of Pollenzo identified 240 new types of bread, enriching Italy's gastronomic heritage. A dedicated advertising campaign, including a TV spot featuring four Italian bakers, will launch on World Bread Day to celebrate the craft.
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  • 3 min

Online il nuovo sito APCI, una risorsa pratica per gli chef

📖 The APCI (Associazione Professionale Cuochi Italiani) launched a new website designed to meet the modern needs of chefs and related businesses, aiming for ease of navigation and accessibility. Features include practical guidance, updated projects, events, the magazine L’Arte in Cucina, an online shop, and a dedicated space for business collaborations and sustainability initiatives. Sonia Re, APCI General Director, highlights the site as a key tool for chefs' success and a representation of APCI's identity, open 24/7. This initiative complements APCI's existing communication tools such as the APCIChef app, social media channels, and a weekly newsletter.
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  • 2 min

Arriva il nuovo Gianduiotto Pernigotti al gusto Caramello

🍫 Pernigotti, owned by J.P. Morgan since October 2022, launches a new caramel-flavored Gianduiotto, a first-of-its-kind product, alongside classic and black versions in 140g bags. The Novi Ligure-based company also reintroduces classic and black Cremini in 140g packs, and adds a new product, the Gemma classica. Special packaging includes 127g gift boxes with 16 Gianduiotti, a 320g assorted box, and 190g cylindrical tins featuring Keith Haring's art. Spreads return in 190g and 330g jars, plus a 330g Cremino version. A new bar and tobacco channel line offers 40g snack-sized Gianduiotti and Cremini, and 30g bars in classic, biscuit, and caramel flavors, distributed in about 5,000 sales points by roughly 30 dealers. Commercial Director Gianluca Cazzulo highlights innovation and distribution diversification in Pernigotti's successful relaunch plan.
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  • 3 min

FinaFina, la nuova insegna di Marco Quintili a Roma

🍕 Pizzaiolo Marco Quintili opened his new restaurant FinaFina in Rome, which offers a distinctive pizza combining Neapolitan and Roman traditions, featuring a 35 cm diameter. Quintili, with over 20 years of experience, partnered with Molino Magri to develop a custom type 0 flour with high fiber content for FinaFina’s dough, which undergoes a 48-hour fermentation and is cooked at 300-330°C. The menu includes classic pizzas, seasonal variations, and an array of fritti. The venue seats over 80 guests and is located at Via Arrigo Davila n. 83, near Parco della Caffarella and Metro A - Colli Albani. A second location is planned for 2025 in the Parioli district. ????
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  • 2 min

La sostenibilità va in tour alla fiera Hotel di Bolzano

🏨 Fiera Hotel in Bolzano is focusing on sustainability from October 21 to 24, introducing three special tours exploring themes like guest-resident connections and 360-degree sustainability. Tours start on October 22 with visits to projects by architects Stefan Marx, Elke Ladurner, Zeno Bampi, and Biquadra. On October 23, Tours 2 and 3 feature visits to Casa al Sole and Hotel Adler, with stories of maintaining building originality. The event will attract over 400 exhibitors and 18,000 visitors, alongside thematic talks and the Hotel Sustainability Award in four categories.
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  • 4 min

Magna Roma: quattro giorni tra tradizione e gusto nel cuore del quartiere Testaccio

🍕 "Magna Roma", the festival celebrating Roman cuisine, will take place from October 24 to 27 in Testaccio's Città dell'Altra Economia Arena, featuring traditional dishes like carbonara and supplì. Notable offerings include Anvedi's modern twist on trattoria-pizzeria dining, Pastificio Secondi's artisan pasta since 1985, I Fritti Gourmet's innovative fried dishes, I Pizzicaroli's Umbria and Abruzzo specialties, and Condominio Marconi's warm, high-quality food experience. Chef Matteo Guarcini will showcase classic Roman main courses. The festival also offers live music, performances, a beer garden, and themed street food corners. Entry is free, with reservations available online. Opening hours are 18:00-02:00 Thursday to Friday, 12:00-02:00 on Saturday, and 12:00-00:00 on Sunday. The event is supported by Regione Lazio and Arsial, with Radio Globo as the media partner.
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