Automatic

🍕 Gian Paolo Attardi, 38, discovered his passion for pizza a decade ago in Cassino. In 2022, he opened Gianpà, known for its unique pizzas featuring innovative doughs with 77% to 90% hydration and 36-hour fermentation. His menu includes 12 new pizzas, creative starters like Frittatina Mac & Cheese, and three pizza categories: Speciali, Classiche, and Tre Temperature. Attardi prioritizes seasonal, local ingredients, offering a contemporary twist on traditional flavors. His approach blends creativity with Italian culinary heritage.

🍳 Cascina Resta in Vittuone, 40 minutes from Milan, seeks a waiter with at least one year of experience. Full-time work includes lunch shifts Wednesday and Thursday from 10 AM to 5 PM, and split shifts Friday to Sunday from 10 AM to 3:30 PM and 6 PM to 11 PM. The contract is temporary, with potential for permanency. Salary ranges from €1,200 to €1,400 net monthly, over 14 months, adjusted by experience. Two days off: Monday and Tuesday.

🍺 In 2006, in Italy, Fabiano Toffoli, Loreno Michielin, and Alessandro Zilli founded 32 Via dei Birrai, blending artisanal quality with industrial precision. This approach earned them the prestigious Slow Brewing certification in 2025, a recognition by the Munich-based institute founded by August Gresser in 2011. Their beer, notably the "3+2," was praised during the 2025 audit. The brewery also secured the "Eccellenza" award from Slow Food, affirming their eco-friendly and high-quality production ethos.

🍴 2025, Alain Ducasse launches new summer menus at ROMEO Hadid Roma (designed by Zaha Hadid) and ROMEO Tange Napoli. Iacopo Iualè leads in Rome, focusing on simplicity and Mediterranean authenticity, while Alessandro Lucassino emphasizes sustainability in Naples. Rome’s menu highlights include red shrimp and grilled dentex. In Naples, the focus is on local ingredients like Ischia shrimp and buffalo fillet. Both locations offer tasting menus; Roma’s "Drusilla Estate" with 8 courses, and Napoli’s "Fresca Aurora" with 9 courses.