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Redazione

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  • 9 min

MODE | ECO MOOD HOTEL. 

🏨 Inaugurated on October 6, 2025, in Rimini's San Giuliano Mare, MODE Hotel transforms the former Hotel Arlesiana into a sustainable hub, led by 13 architects. This eco-friendly hotel offers nine unique suites, a co-working area, and a hall, showcasing cutting-edge sustainable design. Designed by Mauro Santinato, it aims to blend aesthetic appeal with energy efficiency, using renewable energy sources and sustainable materials. Highlights include the "Green is the new black" facade and innovative lighting by Chiara Tabellini of Comfort Hub.
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  • 3 min

''I futuri chef a scuola di salumi'': riparte il percorso formativo di ASSICA e Ambasciatori del Gusto

🍴 Second phase of the "Trust Your Taste, Choose European Quality" program began in Como at CFP Beretta, aiming to educate over 700 students about European pork and deli meats. Initiated by ASSICA and the Italian Taste Ambassadors, it addresses the 30% enrollment drop in culinary courses over 4-5 years. Notable events include the inaugural session featuring Massimo Malnerich and Federico Beretta. Upcoming masterclasses span across Italy from October 2025 to January 2026.
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  • 2 min

Latte di patata per il gelato artigianale: la rivoluzione di DUG Foodtech sbarca a Host 2025

🍦 DUG Foodtech introduces potato milk gelato at HOSTMilano 2025, addressing lactose and gluten intolerances. The plant-based, vegan-friendly product hails from Sweden, offering "Original," "Barista," and "Unsweetened Barista" variants. Partnering with Il Mustacchio Gelateria, DUG showcases hazelnut and pistachio flavors. CEO Helene Nielsen highlights its inclusive, sustainable appeal. The event at HOST 2025, Pavilion 14P, Stand H29, emphasizes potato milk's potential in gelato, cappuccinos, and desserts.
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  • 1 min

Da scuderie a terme: THDP ridisegna De Montel a Milano.

🛠 THDP transformed the De Montel stables into Milan's largest thermal park. The renovation was showcased on October 10, 2025, by we:ll magazine. Located in Milan, Italy, this ambitious project is designed to repurpose historical architecture while enhancing urban wellness facilities. The transformation highlights a blend of historical preservation and modern wellness amenities, contributing significantly to the city's cultural and leisure offerings.
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  • 3 min

La 125 debutta a Host 2025: La San Marco ridefinisce gli standard dell'espresso professionale

☕ La San Marco will debut its new professional coffee machine, La 125, at Host 2025 in Pavilion 12, Stand B48 - E55. The event, held from October 17-21, features espresso and beverage innovations from SEB Group brands. La 125 highlights include Multi and Single Boiler versions and eco-friendly design. Key events: Coffee & Food Pairing (Oct 17, 20, 21) and the Espresso Italiano Champion final (Oct 19). The launch event "Un secolo in una tazzina" takes place on October 17 at 11 AM.
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  • 2 min

Corso caffetteria baristi: tecniche e segreti per un espresso perfetto

☕ Portioli's "Laboratorio di Caffetteria" course offers a comprehensive training for baristas, blending theory and practice. Participants gain skills in coffee selection, equipment maintenance, and mastering espresso techniques, including the 5 M's and 5 L's. Practical sessions simulate real bar scenarios. The course concludes with an evaluation, leading to a certificate of competence, enhancing baristas' professionalism in the Horeca sector. This educational journey transforms coffee-making into an art form.
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  • 2 min

San Carlo lancia le Protein Chips nella linea Veggy Good

🍜 Veggy Good introduces Protein Chips by San Carlo, available in Lemon & Thyme and Tomato flavors. These snacks, rich in plant proteins and made from 100% natural ingredients, cater to health-conscious consumers. Perfect for various occasions, they blend taste with sustainability, using FSC-certified recyclable packaging. They join a diverse lineup, including crunchy chickpea triangles and carrot squares, embodying the brand's commitment to natural goodness and flavor.
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  • 3 min

Lo chef Daniel Canzian nominato Ambasciatore dello Stoccafisso di Norvegia in Italia 2025

🐟 Daniel Canzian, chef del Ristorante DanielCanzian a Milano e presidente europeo di JRE – Jeunes Restaurateurs, è stato nominato Ambasciatore dello Stoccafisso di Norvegia per il 2025 dal Norwegian Seafood Council. Succede a Marianna Vitale che ha ricoperto il ruolo nel 2023. Canzian, originario di Conegliano, è noto per la sua attenzione alla tradizione regionale e alle materie prime di qualità. Ha creato il piatto "Stoccafisso in umido di Carote e Zenzero" per celebrare la nomina.
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  • 3 min

Panettoni d’autore: il Natale firmato Iginio Massari Alta Pasticceria

🍮 Iginio Massari Alta Pasticceria launches its 2025 holiday collection in Brescia, Milan, Turin, Verona, Florence, and Rome, offering classic and limited editions. The panettone undergoes a meticulous 65-hour process, featuring four controlled fermentation phases and two distinct doughs. Notable is the "Tre impasti" Panettone, a 1.5 kg collector's edition, limited to 220 pieces. New variations include lactose-free, cacao-chocolate, pistachio, and chocolate-raspberry options. The collection also includes a traditional Pandoro and an Advent calendar.
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  • 2 min

Latte e disinformazione: gli italiani tra falsi miti e scarsa consapevolezza

🥛 Il 2025, provincia di Cremona: un'indagine dell'Osservatorio di CremonaFiere rivela che, sebbene il 65% degli intervistati sia sensibile al benessere animale, solo il 5% pagherebbe di più per prodotti certificati. Analogamente, l'80% non sostiene filiere sostenibili. I consumatori mostrano forti opinioni sul latte, ma conoscenze deboli, con disinformazione sui prodotti alternativi e sfiducia verso produttori. Risultati saranno discussi il 28 novembre alle Fiere Zootecniche Internazionali di Cremona.
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