Redazione

🍞 Schär Foodservice, a division of Dr. Schär Group, launches 30g single-serve gluten-free Taralli snacks for the Horeca market. This move addresses rising celiac diagnoses and demand for gluten-free options. The Taralli maintain a traditional appearance and use olive oil, high oleic sunflower oil, and white wine. They are gluten, lactose, and palm oil-free. Available in 10-pack displays, they cater to the Horeca and vending sectors, offering safe and practical snacking solutions.

🍹 Birra FORST and Fiera Bolzano have renewed a partnership surpassing 75 years, highlighting hospitality and regional values in Alto Adige. The agreement involves venues like Brasserie 1857 and FORST Season, hosting networking events and summer "Aperitivo" nights. Key figures like Cellina von Mannstein and Greti Ladurner emphasize continuity and collaboration. The partnership aims to enhance regional identity and provide a high-quality fair experience for both national and international visitors.

🍴 Il 26 settembre, 3 e 10 ottobre, la Manifattura dei Marinati di Comacchio ospiterà tre cene speciali per celebrare i 30 anni di Ferrara come Patrimonio UNESCO e i 10 anni del Delta del Po come Riserva della Biosfera. Chef Igles Corelli, Simone Finetti e Giacomo Devoto offriranno piatti rinascimentali al costo di 75 euro a persona. L'evento, con musica dal vivo e costumi d'epoca, è promosso da Work and Belong.

📈 RATIONAL's Q2 2025 revenues hit €311 million with a 26.1% EBIT margin. H1 revenues totaled €606 million, maintaining a 25.3% EBIT margin. North America and Europe saw 11% and 9% growth, respectively. iVario sales rose 9%; iCombi increased 5% in Q2. Gross margin improved to 59.0%. EBIT was €153.4 million. Operational costs rose 8%. 2025 growth expected; cautious on profits due to U.S. tariffs and currency shifts. Expected EBIT margin around 26%.

🍽 Ristorante Quintessenza di Trani, diretto dallo chef Stefano Di Gennaro, valorizza il manzo irlandese allevato al pascolo, affiliandosi al Chefs' Irish Beef Club coordinato da Bord Bia dal 2004. Il sommelier Saverio Di Gennaro abbina vini come Nero di Troia e Nebbiolo alla carne, esaltandone i sapori. La proposta enogastronomica crea un ponte fra Irlanda e Italia, rispettando la qualità e autenticità dei prodotti.

🍹 Marco Crucitti's cocktail, "Boss Hour," won the Amara Calabria contest in 2025. Held in Calabria, Italy, it highlights local amaro culture. The drink features Gruppo Caffo 1915's Vecchio Amaro del Capo Red Hot Edition, a spicy Calabrian amaro. Ingredients include 45 ml Red Hot Edition, 25 ml Whiskey Buffalo Trace, 20 ml pepper-orange syrup, 25 ml lemon juice, and 10 cl aquafaba. Gruppo Caffo's CEO, Nuccio Caffo, praised the cocktail's creativity and regional connection.

☕ September 2025, Italy: Passalacqua, a historic Neapolitan coffee roaster founded in 1948, announces Francesco Costanzo as a strategic consultant. Renowned for his innovative coffee communication approach, Costanzo will focus on training and engaging new generations. This collaboration aims to strengthen Passalacqua’s cultural influence while maintaining its commitment to excellence and authenticity. The new strategies, though undisclosed, promise a sophisticated and bold evolution for the company, enhancing its global recognition.