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Redazione

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  • 3 min

Passalacqua protagonista a Host 2025: il caffè napoletano conquista la scena internazionale

☕ Dal 17 al 21 ottobre, Passalacqua partecipa a HostMilano 2025 presso Padiglione 20, Stand D20 E19, con eventi principali dalle 12 alle 15, inclusa un'analisi sensoriale della miscela Harem 100% Arabica. La crescita internazionale vede un incremento superiore al 30%, con il 40% del fatturato da mercati esteri. Passalacqua USA Corporation, nata nell’aprile 2025, e la partecipazione a eventi come il Fancy Food Show a New York, rafforzano il marchio globalmente.
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  • 2 min

A Londra il Ristorante Gattopardo celebra la cucina italiana con lo chef Massimo Spigaroli

🍴 Il Gattopardo, located in Mayfair, London, collaborates with Chef Massimo Spigaroli from October 13-19, 2025, featuring exclusive Italian dishes, including Culatello Oro Spigaroli. From October 13 to November 30, guests can taste Culatello Oro aged 24 months with Sottimano Mate Rosso 2024 wine. The D.ream group owns the restaurant, known for luxury dining spaces. Chef Massimo Pasquarelli leads the kitchen, bringing experience from Ritz Carlton Singapore. Reservations are available online.
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  • 3 min

Accordo tra Ron Matusalem e ILLVA SARONNO per il mercato italiano

🍷 Ron Matusalem, a historic rum brand founded in 1872 in Santiago de Cuba, partners with Italian company ILLVA SARONNO for distribution in Italy starting September 2025. Ron Matusalem, present in over 75 countries, is ranked among the top 10 best-selling rums globally. ILLVA SARONNO, founded in 1947, is a leading Italian spirits exporter. This collaboration coincides with the launch of the ultra-premium Gran Reserva French Oak, enhancing their presence in the Italian market.
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  • 2 min

Le novità Think:water a Host 2025: tecnologia e sostenibilità per il settore Horeca

💧 Think:water presents three innovations at Host 2025 in Pavilion 5 – Stand R15 S16: SyncRO reverse osmosis systems, Profine® Platinum filters, and the FLOW app for digital management. SyncRO offers two versions with advanced filtration; Profine® Platinum filters contaminants like heavy metals and PFAS; and FLOW enables remote system monitoring. These advances offer improved water quality, safety, and sustainability for bars, restaurants, and hotels.
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  • 3 min

Tre percorsi plant&based per raccontare l’autunno al Soul Kitchen di Torino

🍴 Soul Kitchen in Torino unveils two new plant-based tasting menus by chef Luca Andrè: the 7-course "Archivio" (€95) and the 4-course "Mono" (€75). "Archivio" includes signature dishes like Brassicake (2022) and Gentlemens Club (2018), while "Mono" features seasonal Carmagnola peppers. Additionally, "Tradizione e Innovazione" (€70) offers a twist on Piedmontese cuisine. Wine pairings curated by Gianluca Rattalino are available in three options, ranging from €40 to €55.
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Welbilt anticipa il futuro delle cucine professionali a Host 2025

🍳 Dal 17 al 21 ottobre 2025, Welbilt presenterà tecnologie smart per cucine professionali a HOST 2025, padiglione 7, stand M35 N46. Le innovazioni includono ConvoSense, KitchenConnect®, e nuovi modelli come Convotherm mini pro. La tecnologia AI promette sostenibilità, efficienza, e miglioramenti economici. Dimostrazioni dal vivo evidenzieranno la fusione tra automazione e praticità, con un focus su elettrodomestici interconnessi e piattaforme digitali. Welbilt mostrerà anche il suo portafoglio di marchi come Frymaster e Garland.
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  • 2 min

Rivista Il Fuoricasa & Leggi il numero 9

📰 Host Milano 2025 features prominently in Il Fuoricasa's 9th edition, highlighting Horeca innovations. Key topics include PROMEL's automated cash revolution, SORÌ's 68-country mission, and the FUTURE HORECA project. Notably, a special section focuses on coffee exhibitors, with brands like Kimbo, Moreno, and Eureka. Mixology enthusiasts can explore whisky and rum secrets. Recipe highlights include whisky-based Highball and Sour, and rum-based Daiquiri and Mojito.
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  • 4 min

Pizza (Re)connection: il libro di Giusy Ferraina che ridefinisce il futuro della pizza

🍕 Giusy Ferraina's book, "Pizza (Re)connection," published by Dario Flaccovio Editore, explores the pizza market's transformation and growth. It's a guide for pizzaioli to become entrepreneurs and communicators, combining tradition with innovation. The book highlights new business models, branding, and digital technology's impact on pizza, with contributions from industry experts. Targeted at professionals and enthusiasts, it underscores pizza's role in the future of Italian gastronomy.
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  • 2 min

Nasce Auberge Collection: nuovo nome, stessa eccellenza all’insegna di un lusso autentico

🏨 Auberge Collection is expanding its luxury hotel portfolio worldwide, adding new locations in Florence, Geneva, and soon London, as well as Dallas, Miami Beach, Houston, and Puerto Rico. At the World’s Best Awards 2025, they led all hotel groups with 9 properties topping categories and 15 in the Top 500 list. In Condé Nast Traveler’s 2024 Readers’ Choice Awards, 20 of their properties were ranked among the world’s best, with 6 taking first place.
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  • 2 min

Tiramisù World Cup 2025: Barbara Tosato e Daniela De Biasio campionesse della nona edizione

🍫 The 9th Tiramisù World Cup in Treviso ended with Barbara Tosato and Daniela De Biasio winning in the original and creative categories, respectively. Tosato, a radiotherapy technician, and De Biasio, an agritourism worker, both 54, were emotional at their victory. Around 15,000 portions of tiramisù were served, attracting thousands to the event, which also featured creative variations like "spritizamisù." Organizers are preparing for the 10th edition.
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