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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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Tecnologia e design per l'espresso: Rancilio Group protagonista a HostMilano 2025

☕ At HostMilano's 44th edition, Rancilio, Rancilio Specialty, and Egro unveil innovative coffee machines. Notable is the Rancilio Classe 5 Crono with group timer and Steady Brew technology. Highlights include Classe 11 with multi-boiler and Classe 20 with single boiler. Workshops led by Théo Cherrier and Andrea Guerra focus on Advanced Temperature Profiling. Egro's MoDe and Next showcase IoT Kitchen Connect for large-scale insights. Visit Rancilio Group at Pavilion 16, Stand E24-E32/C23-C31 in 2025.
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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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