Automatic

🍪 Galbusera, October 2025, Italy: Galbusera launches GranSaraceno Senza Glutine, a gluten-free version of their popular whole grain cookie with chocolate chips and buckwheat flour. The product adheres to the Italian Celiac Association's standards, featuring sunflower oil, corn, and rice flour. With 6% fiber content, they come in packs of 24 divided into 6 portions, catering to gluten-free diets without compromising taste or quality.

🧀 Nonno Nanni, an Italian cheese producer, launches lactose-free Stracchino, catering to the 81% of Italian families choosing lactose-free products for health and digestibility. The product retains its creamy texture and full flavor. Nonno Nanni's lactose-free range includes Robiola and Fresco Spalmabile, all with updated packaging. Nonna Rina, part of the group, introduces lactose-free pasta options, Girasoli and Ravioloni, featuring Nonno Nanni's cheese. CEO Silvia Lazzarin emphasizes their commitment to healthful, flavorful offerings.

🍕 Roma, 2025: During the 4th edition of Pizza Awards Italia, 43 awards recognized Italian pizza excellence. Pepe in Grani won "Best Pizzeria 2025." Francesco Martucci of I Masanielli was named "Best Pizzaiolo." The event attracted over 800 participants, including pizzaioli and journalists. Special awards included Best Social Project for PizzAut. The Pizza Conference featured discussions on pizza pricing and trends. The day concluded with a gala, showcasing top pizzaioli and diverse culinary offerings.

🍹 Emma Sleight, Head of Content for the World's 50 Best Bars, manages voting, digital content, and live events. The awards ceremony is on October 8 in Hong Kong. The 50 Best list impacts tourism, with notable bar growth in cities like Barcelona and Hong Kong. Sustainable practices are increasingly prioritized, exemplified by Zest in Seoul. Lady Bee in Lima won the Michter’s Art of Hospitality. The industry sees greater female influence, including figures like Monica Berg and Kate Boushel.

🍗 At the 2025 Trentodoc Festival, Chef Matteo Vergine, aged 28, was awarded the Michelin Young Chef Award. Together with his brother Riccardo, they manage the Michelin-starred restaurant Grow in Albiate, Italy. Their menu, unique in Italy, focuses year-round on game meats like deer and wild boar, which are significantly leaner, containing only 1 gram of fat per 100 grams compared to farmed beef's 16 grams. These meats also boast higher protein, omega-3, and iron content.