Tony Loeb

🍾 Damijan Podversic's passion ties him to wine and Collio Goriziano, Friuli, where the agricultural economy was disrupted by two world wars and racial laws. In the 1970s, Luigi Veronelli and Mario Soldati inspired a new generation of winemakers, including Podversic's mentor, Josko Gravner. Damijan's wine journey began behind a bar at 17 and, after a pivotal moment from his father, led to establishing his vineyard with his wife, Elena. By 2027, their daughter Tamara will start her 30 vintage journey. The Podversic estate currently spans 15 hectares with 100,000 plants, producing up to 60,000 bottles annually, a notable increase from a previous 40,000 bottle maximum. Their wines, including Ribolla Gialla, Malvasia Istriana, Friulano, Pinot grigio, Chardonnay, Merlot, and Cabernet Sauvignon, undergo long fermentations with skins and age in large oak barrels. Damijan believes in the objective quality of wine, emphasizing mineralogy, crispness, acidity, and vintage rhythms, while considering wine a "spiritual drink" for the soul.

🍴 Chef Andrea Impero will be the first to showcase "FOODART Trends - The Menu of the Future" on Thursday, February 27 at 15:30 in Magione (PG), presenting three new dishes: "La giudea," "Giallo oro," and "Puntarella BBQ." Organized with the FIC, the event is free, available in person and via streaming, and registration is at Unilever Food Solutions' website. Eight notable Italian chefs interpret Unilever's Future Menus report's eight trends, with insights and recipes in a collectible book distributed at events, also downloadable digitally. The project aims to provide chefs with tools for culinary innovation, with each chef exemplifying a distinct trend such as "Cibo Benessere" or "Proteine Evolute.

🍴 Restworld is hiring a kitchen manager at "Al Cairoli" in Ravenna, requiring 2-3 years of experience as sous chef or chef. Responsibilities include managing the kitchen and a team of 3, coordinating shifts, menu planning, quality standards, and supply orders. The position offers a fixed-term contract with full-time commitment for 6 days a week, Wednesday off, and a net salary of €2,000, aiming for permanent employment.