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Automatic

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  • 1 min

Una Guerlain Spa a bordo dei velieri Orient Express

🚢 Giugno 2026, Orient Express salperà con una Guerlain Spa a bordo dei velieri Orient Express Sailing Yachts. Unendo due icone francesi, Orient Express e Guerlain, questo progetto trasforma il viaggio marittimo in un'esperienza di benessere. A bordo dell'Orient Express Corinthian, il più grande veliero al mondo, una spa di 500 mq offrirà suite trattamento, area relax, barberia, salone di bellezza, fitness e piscina outdoor.
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Cantine Torrevento torna al controllo totale della società dopo l'esperienza con Prosit Group

🍷 Cantine Torrevento has regained full control of the company by repurchasing a 51% stake from Prosit Group Spa, marking a strategic shift focused on regional identity and brand positioning in national and international markets. Dr. Francesco Liantonio, the President, emphasized the importance of this move for brand strengthening through their proprietary vineyards. This decision aligns with both companies' broader strategic evolution, focusing on specific objectives.
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  • 2 min

Latteria Sociale Merano avvia la costruzione del nuovo edificio amministrativo

📈 Latteria Sociale Merano plans a 3-story building at its Merano site within 2 years to support growth and improve employee conditions. Founded in 1954, it relocated in 1987 to Via della Cava. The cooperative has over 530 members, 180 employees, and annual revenue over €100 million. CEO Florian Baumgartner highlights the investment's role in maintaining competitiveness and creating jobs. President Thomas Egger emphasizes sustainable growth and support for local farming families.
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  • 3 min

Il futuro parla retrò: perché i grandi brand tornano al vintage per costruire fiducia

📰 Burger King, Pepsi, Pizza Hut, and Kellogg's are reviving vintage branding to boost consumer trust. Retro visuals, such as Burger King’s 1976 design and Pepsi’s 1980s look, enhance reliability perceptions according to a Journal of Marketing study. Gen Z, nostalgic for a perceived simpler past, finds these familiar elements comforting. This strategic shift leverages "anemoia," a longing for unexperienced eras, making brands appear more human and approachable in today's uncertain market landscape.
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La Corte degli Dei di Agerola entra nell'Unione Ristoranti del Buon Ricordo

🍴 Agerola's La Corte degli Dei at Palazzo Acampora joins the prestigious Unione Ristoranti del Buon Ricordo in 2025, becoming one of only five new members in Italy. The restaurant features "Il Cappuccio del Monaco" with Provolone del Monaco Dop. Vincenzo Guarino, food & beverage manager, dedicated the success to his team. Giovanni Paone praised the achievement as a step in high-end hospitality. Diners receive a handmade ceramic plate from Vietri sul Mare as a souvenir. 🏺
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Fattorie Garofalo debutta nel dolce natalizio con il suo primo panettone al latte di bufala

🥬 Fattorie Garofalo, a global leader in buffalo cheese production, enters the Christmas pastry market with a new buffalo milk panettone. In collaboration with Pasticceria D'Elia of Teggiano, led by Maestro Domenico Manfredi—2024's "Best Panettone in the World" winner—this creation blends buffalo milk and butter with white chocolate, Vesuvian Pellecchiella apricots, and toasted almonds. Available in limited edition at Fattorie Garofalo stores and online, it showcases authentic Campania flavors and innovative elegance.
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Nasce Club Italia Gelateria, che riunisce i campioni del mondo del gelato artigianale

🍦 Champions of the gelato world unite at Club Italia di Gelateria, led by Eugenio Morrone. Rome's Aromacademy hosted a technical seminar on modern cakes, presenting the Italian team for Sigep d'Oro in Rimini, coached by Domenico Di Clemente. The team includes Gabriele Fiumara, Fabio Mellace, and Angelo Cardella. The club focuses on sustainable, high-quality Italian artisanal gelato, offering seminars, international events, and R&D projects. Founded by Davide Malizia in 2015.
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Unilever Food Solutions e il 'Menù delle Feste': il webinar gratuito con chef Buscicchio

🍳 Unilever Food Solutions organizza il 2 dicembre 2025 alle ore 15:00 un webinar per la ristorazione professionale intitolato "Il tuo Menù delle Feste", guidato dal Chef Giuseppe Buscicchio. Chef Buscicchio presenterà quattro ricette per un menù completo: mini-hamburger di salmone, linguine all'astice, zuppa di pesce, e cheesecake ai frutti di bosco, con focus su gusto e sostenibilità economica. La partecipazione è gratuita, previa registrazione.
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  • 4 min

Gruppo Cavit: il bilancio registra un fatturato a quota 242,8 milioni di euro

📈 Cavit Group concluded its fiscal year 2024/2025 with a consolidated revenue of €242.8 million and net assets over €123 million as of May 31. The 4.1% revenue decline was due to Casa Girelli's exit. Export accounts for 75% of revenue, with strong performance in North America and Europe. Significant growth in sparkling wine markets in Asia. Strategic restructuring and investment plans aim to enhance core business and expand production by 2028-2029.
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I percorsi alternativi aumentano la durata di soggiorno a Roma

🏔 Roma's tourism strategy is yielding results, according to Mariano Angelucci, President of the Tourism Commission. By 2024, the city will have hosted 50 million overnight stays, with more expected in 2025. Since 2021, average stays have doubled from 2.3 days. The strategy aims to guide tourists toward alternative attractions, increasing their spending and enhancing experience. Efforts focus on decentralizing tourism to areas like Ostia Antica and boosting the MICE (Meetings, Incentives, Conferences, and Exhibitions) sector.
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