Automatic

✈️ Genova Airport achieved a record-breaking year in 2025, surpassing 1.5 million passengers, marking an 18% increase. Key contributors included the resumption of cruise charters and new connections to Eastern Europe like Warsaw and Krakow. International passenger traffic grew by 41.2% compared to 2024, with over 769,000 passengers, while domestic traffic remained stable at around 775,000. October and December saw over 20% growth. The airport's growth aligns with ongoing modernization plans, according to President Enrico Musso.

🍹 Julio Bermejo, owner of Tommy's Mexican Restaurant in San Francisco, has been a key figure in promoting 100% agave tequila globally. Despite political challenges and tariffs impacting businesses, Bermejo emphasizes dialogue and hospitality. Currently, there's an agave surplus with prices dropping, after years of scarcity. The U.S. consumes over 80% of tequila, but Africa, India, and Australia are emerging markets. Italian bartenders are renowned for their hospitality, while industry events now focus more on quality than spectacle.

🍴 Matteo Grandi, 1 Michelin star chef, cooks at Eataly Milano Smeraldo on Tuesday, January 13, at 8:00 PM for the "Giovani Talenti" event. Featuring a 4-course winter menu, highlights include "Branzino al vapore" and "Faraona with truffle sauce." The event, organized with Identità Golose, costs €78 per person, inclusive of wine, water, and coffee. Reservations are required via www.eataly.it. Matteo's culinary journey began with his grandmother and was shaped by Jean-Claude Fugier.

🍞 Chef Andrea Impero at Elementi Fine Dining, Borgobrufa, introduces seven types of bread in the "Ispirazione 2026" tasting menu. The menu includes Umbrian saltless bread, Moroccan msemen, highly hydrated myrtle ciabatta, Puglian grissini and taralli, UNESCO-recognized lavash, and fermented tomato bread. The menu emphasizes bread's cultural and universal significance, transforming it into a culinary narrative and cultural statement. This initiative elevates bread from a mere accompaniment to a central gastronomic element.