Automatic

🍕 Chef Marco Ambrosino, at Sustànza in Galleria Principe di Napoli, launches a Mediterranean summer menu highlighting seasonal ingredients like tomatoes, peppers, eggplants, cherries, and figs. Innovative dishes include a vegetable soup with almonds and cherries, and fish cooked in fig leaves. Highlights include ‘Fish Offal’ featuring anchovies and Mediterranean influences. Desserts by pastry chef Federico Andreini explore Mediterranean traditions with inventive creations like ‘Yalanci’ and ‘Cuccìa’. The menu aims to celebrate the rich yet fleeting essence of summer.

🍽 "Rosa's Brunch & Dinner" in Lido, Venice, seeks 2 Capo Partita chefs. Opened mid-April, the bistrot serves brunch and contemporary evening meals. Candidates need at least 2 years of experience. Responsibilities include preparing hot appetizers, main courses, and second courses. Full-time shifts from 16:00 to 23:00 with rotating day off. Temporary contract with long-term hiring potential. Monthly salary: €1800-€2000 net plus benefits. Equal opportunity per laws 903/77 and 125/91.

🍕 Antonio Tancredi, a pioneering pizzaiolo in Casoria, creates the innovative Matisse pizza, transforming the classic Margherita. The Matisse features a cereal-based dough with buffalo cream, baked using dual methods: wood-fired and electric, to enhance crispiness. Toppings include a basil emulsion and three Campanian tomatoes cooked at low temperatures, echoing Matisse's dynamic art style. Exclusively served at Diametro 3.0, its fresh taste is best experienced directly from oven to table.

🍝 Todis' premium pasta, made from 100% Italian organic Cappelli wheat, received the prestigious Bollino de Il Salvagente award, recognizing exceptional quality, safety, and traceability. This ancient grain, selected by Nazareno Strampelli in the early 1900s, offers superior nutritional and organoleptic properties. General Director Massimo Lucentini highlights Todis' commitment to authentic, accessible quality. This award emphasizes Todis' dedication to sustainable, high-quality products.

🍳 Estate 2025, Baita Piè Tofana a Cortina riapre con un nuovo menù estivo sotto Michel Oberhammer, chef Federico Rovacchi, e maître Elisa Prudente. Il focus è su freschezza vegetale e foraging. Piatti come Millefoglie, Insalata di pasta, e Risotto esaltano erbe locali. Ristorante aperto serate 19:30-21:00, chiuso lunedì. Carta vini include 700 etichette.