Redazione

🍷 Distilleria romana Pallini propone tre prodotti per Natale: Ginarte (€100,14), Amaro Formidabile (€40), e Limoncello Pallini (€19,99). Ginarte usa 13 botaniche italiane, Amaro Formidabile contiene 14 botaniche aromatiche, mentre Limoncello utilizza limoni "Sfusato IGP" della Costiera Amalfitana. Cocktail esclusivi: "Peach & Peat" di Alessandro Mannoni e "Nero a metà" di Daniele Scotti. Pallini presenta anche il "Pallini Limoncello Spritz" per una versione natalizia dell'aperitivo italiano.

🍰 Host 2025: ???? Fabio Russo interviews Angelo Romano and Maurizio Pinfildi of Granulati Italia, known for food semi-finished products. ???? New offerings include pistachio and biscuit hot drinks and “free from” products like lactose-free coffee cream. ???? Introducing a mascarpone cream with savoiardi topping, quickly prepared in 2 minutes. Focus shifts to automatic distribution and industry, aiming to expand in these sectors under Dr. Romano's leadership.

🍦 Perlato, unveiled by Gelato Italiano Company of Pozzuoli (NA) during Gustus 2025, revolutionizes artisanal gelato with its innovative packaging. Mario Amicarelli highlights the space-saving benefits for professionals, allowing endless flavor combinations without traditional tubs. Maria D'Ordia emphasizes practicality, hygiene, and portion control with single-serving "Perle," enhancing consumer safety and taste. This Italian innovation aims to expand both domestically and internationally, anticipating increased demand during the spring-summer season.

🎂 Anima Dolce - Arte Pasticcera introduces limited edition panettone for Christmas 2025, crafted by pastry chefs Francesco and Gianluigi Franzese. Two new versions, Panettone Cioccolato, Rum e Arance and Panettone Gastronomico "Home Made," are available in only 150 pieces each. These products blend traditional roots with modern experimentation. Accompanying classics like Classico Mandorlato and Pistacchio are also offered. Pre-order at [Anima Dolce's online shop](https://www.animadolce.com/shop/).

🍴 La Terrazza, at Hotel Eden in Rome, earned a Michelin star. Chef Salvatore Bianco, born 1978 in Torre del Greco, directs the kitchen. His culinary philosophy, "avanguardia del passato," blends tradition with innovation and features Mediterranean-inspired menus. Bianco joined Hotel Eden 1.5 years ago. The Michelin star honors the achievements of Bianco and General Manager Mirko Cattini, solidifying Hotel Eden's prestige in high-end dining. Bianco's notable dishes include Spaghetti with acorns, coffee, and Kentucky tobacco.