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Automatic

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  • 4 min

Prima Stella Michelin per Luca's Restaurant all'Hotel La Gemma di Firenze

🍴 **Luca's Restaurant** at Hotel La Gemma received its first Michelin Star during the 2026 Michelin Guide Italy event at Teatro Regio di Parma, honoring the Cecchi family's hospitality legacy. Chef Paulo Airaudo leads the kitchen near Piazza della Signoria, Florence, offering a unique blend of tradition and innovation. Signature dishes include Scampi with champagne sauce and Wagyu with porcini. La Gemma Hotel, a boutique hotel in Florence, is the first establishment in the Gemma Collection, embodying Italian hospitality's essence.
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  • 2 min

Pan Salato Toscano con Finocchiona IGP: la nuova creazione di Tommaso Vatti per Natale

🍕 Tommaso Vatti, in December 2025, Radicondoli, created Pan Salato Toscano featuring Finocchiona IGP, a traditional Tuscan salume. This savory Christmas delicacy is available in limited edition at Autoctona and online. It utilizes wild fennel seeds for flavor, replacing typical sweet ingredients. Vatti, inspired by a master baker, emphasized local ingredients and direct producer relationships. Alessandro Iacomoni of the Consorzio supports the innovation, highlighting Finocchiona's versatility in new culinary contexts.
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  • 2 min

Prática annuncia la sua intenzione di quotarsi in una borsa valori europea

💰 Prática, a leading Brazilian company, announced its intention to list on the European stock market to enhance growth in Europe. The official announcement was made at the XXVII Forum Latibex in Madrid. With 30+ years of experience, Prática has subsidiaries in Chile, the US, and Germany, with 20% of its business already international. It plans to list on BME Growth and aims to attract qualified investments, using the Spanish market as a strategic entry point.
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  • 2 min

Cattel partner ufficiale del Consorzio Montasio DOP per la valorizzazione del formaggio

🧀 Cattel SpA partners with the Consorzio per la Tutela del Formaggio Montasio DOP starting late 2025 in Northern Italy to promote Montasio DOP cheese. The collaboration aims at enhancing market presence and spreading food culture, involving over 7,000 clients across 46 provinces and leveraging a catalog of 8,000 products. Cattel’s extensive distribution network supports this initiative, emphasizing Italian agri-food excellence.
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  • 3 min

Guida Michelin 2026: confermate le 14 stelle del Gruppo Enrico Bartolini

🍳 Enrico Bartolini's restaurant group secured 14 Michelin stars in the 2026 Guide. Based in Italy, the group includes venues like Mudec in Milan and Glam in Venice. Bartolini credits his chefs, kitchen teams, restaurant managers, and guests for their success. Key locations include Milan, Venice, Bergamo, and Furore. The group's culinary philosophy highlights innovation and talent, with notable chefs like Davide Boglioli and Donato Ascani helming various restaurants.
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  • 5 min

Anteprima VitignoItalia: a Napoli la giornata che apre le celebrazioni dei vent’anni. Intervista a Maurizio Teti

🍷 Lunedì 24 novembre 2025, presso l'Hotel Excelsior a Napoli, oltre 100 aziende italiane presenteranno più di 500 etichette vinicole. L'evento include una degustazione riservata a stampa e professionisti al Grand Hotel Santa Lucia, focalizzata su vini campani del 2005. La collaborazione con ICE porterà giornalisti da Francia, Germania, Polonia, Ungheria e Repubblica Ceca. L'Anteprima VitignoItalia segna l'inizio delle celebrazioni per il 20º anniversario di VitignoItalia.
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  • 3 min

La Rei Natura conquista le tre Stelle Michelin: Mammoliti nell'élite della ristorazione italiana

🍳 Il ristorante La Rei Natura di Michelangelo Mammoliti a Serralunga d'Alba ha ricevuto la terza Stella Michelin, entrando tra i 15 ristoranti tristellati d'Italia, in soli 26 mesi dall'apertura. Il ristorante, parte de Il Boscareto Resort & SPA, è noto per la neurogastronomia e un menù di 2400 etichette di vini. Mammoliti ringrazia il suo team e la famiglia Dogliani per il supporto.
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  • 2 min

'Learn and Bake': 30 studenti alberghieri formati da Moretti Forni con i maestri della pizza italiana

🍕 Moretti Forni's "Learn and Bake" program in Italy, focusing on pizzerias, involved 30 final-year students from hospitality schools nationwide in a 30-hour course. The company invested €110,000 for training and accommodation. Key instructors included Renato Bosco and Pierangelo Chifari. Attendees included CEO Mario Moretti and Mondolfo’s mayor. The initiative emphasized the importance of heat in cooking and continuous education, and highlighted the pizza chef's role in promoting Italian cuisine.
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  • 1 min

Agriturist, il turismo rurale vale 2 miliardi di euro

🏡 Agriturist, founded in Confagricoltura, celebrates 60 years in 2025. With over 26,000 active Italian farms, rural tourism is valued at nearly €2 billion, marking a 3.3% increase from 2023. In 2024, the sector saw record numbers with over 4.7 million guests and 17 million overnight stays in agritourism. Confagricoltura highlights agritourism as a model of agricultural and experiential tourism integration.
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  • 2 min

Accordo Federterme-Paesi del Golfo per valorizzare il turismo termale in Italia

📈 Italcares, backed by Federterme Confindustria and the Italian Ministry of Tourism, and Saudi Arabia-based Healtra, signed a memorandum to enhance Italy's medical tourism. This agreement aims to provide patients from Gulf Cooperation Council countries (Saudi Arabia, UAE, Kuwait, Qatar, Bahrain, Oman) with ethical and patient-focused access to Italian medical and wellness services. Raffaella Di Sipio of Italcares highlights their commitment to safe, personalized care pathways, ensuring high care standards and data protection compliance.
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