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Tony Loeb

11455 posts
Tony Loeb, un expert reconnu de l'industrie hôtelière et du marketing digital, a gravi les échelons de sa carrière, passant de webmaster à Directeur Technique puis co-fondateur de WIHP où il participe à la création Meta I/O. Il a ensuite lancé "Experience", le premier CRM hôtelier mondial, révolutionnant l'expérience client et aidant plus de 4500 hôtels. Actuellement, il innove avec 10minhotel.com, une plateforme et une base de connaissance pour hôteliers, combinant ses passions pour l'hôtellerie et le marketing. Le site propose également un podcast informatif, "10 min pour un hôtelier", démontrant l'engagement continu de Tony pour l'innovation dans l'industrie hôtelière.
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  • 2 min

Enoteca Violetta: il nuovo wine bar all’interno di The Hoxton, Florence

🍷 Enoteca Violetta, a refined wine bar, will officially open on March 1, 2025, inside The Hoxton, Florence in the Libertà-Cavour district. Curated wine selection includes Cirelli Orange, Trebbiano d'Abruzzo by Emidio Pepe, and Brunello di Montalcino by Stella di Campalto. Aperitivo Hour starts at 17:00 with homemade snacks. The bar features a six-meter marble Calacatta Viola counter, local art, Italian-designed chandeliers, and an exclusive tavern La Riserva for private dining. Events calendar to be announced.
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  • 2 min

Debutta a Beer&Food Attraction mordiQUA, la base per pizza e focaccia di Molino Dallagiovanna

🍺 mordiQUA®, a new precooked and frozen pizza and focaccia base, will debut at Beer&Food Attraction 2025 in Rimini from February 16-18, 2025. Crafted with high-quality ingredients like EVO oil and stone-ground flours from Molino Dallagiovanna, it offers a unique texture combining crispy exterior with a soft interior. Available in various formats including Classic and Multigrain, it's designed to simplify kitchen processes and reduce prep time. Visitors can taste mordiQUA® at booth Pad A1, Stand 091, guided by pizza technician Salvatore Polo.
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  • 4 min

Ferrero continua a crescere: fatturato record di 18,4 miliardi

🍪 Gruppo Ferrero closed the 2023/2024 financial year with €18.4 billion in revenue, an 8.9% increase from the previous year. With Giovanni Ferrero as Executive Chairman and Lapo Civiletti as CEO, the company boasts 37 production plants and a workforce of 47,517 employees as of August 31, 2024. Highlights include launching NUTELLA Ice Cream and expanding the biscuit category with Kinderini. In the U.S., Ferrero opened a 70,000-square-foot chocolate processing facility in Bloomington, Illinois. The company focuses on sustainability and the long-term growth strategy involves increasing production capacity and product innovation, resulting in an 18% rise in capital investment year-on-year.
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  • 3 min

A Beer&Food Attraction Montelvini promuove il consumo consapevole di alcolici

🍺 Montelvini, at Beer&Food Attraction in Rimini (16-18 February), promotes responsible alcohol consumption by giving away branded breathalyzers. CEO Alberto Serena and General Director Sarah Serena endorse balanced, respectful wine enjoyment. Montelvini showcases three brands at booth 169 Hall C1 and collaborates on a new drink list with Gian Marco Navarra. They participate in Mixology Circus with Promosso Spumante Extra Dry and Asolo Prosecco Superiore DOCG Extra Brut Millesimato, showcasing their commitment to sustainability, having earned the Equalitas Sustainability Certificate in 2021.
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  • 3 min

Torna il Supplì Festival & Fritti Romani da Eataly Roma Ostiense

🍽 Eataly Roma Ostiense celebrates Roman fried food traditions with the "Supplì Festival & Fritti Romani" on February 21-23 and February 28-March 2. The event showcases a variety of local delicacies, including supplì (rice balls), cod fillets, and zucchini flowers. Participating vendors like Supplì Bros and Il Pescatorio offer innovative takes on classic dishes, complemented by Eataly's gourmet versions. A range of Italian craft beverages enhances the experience, which includes free show cooking and live DJ sessions by Dj Macky on February 22 and Ayro on February 23. Entrance to the festival is free, and food can be purchased with tokens. For more information and to book your tasting package, visit www.eataly.it.
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  • 3 min

Nasce Lelù, il bistrot del pastificio Mulino d'Oro

🍕 Mulino d'Oro, established in the early '90s by Annamaria Molino and Gaetano Migliaccio in Casalnuovo di Napoli, specializes in fresh pasta craftsmanship. The duo also launched Lelù Bistrot, a fresh pasta-focused eatery open Friday and Saturday evenings, and Saturday and Sunday for lunch. Mulino d'Oro offers a Valentine's Day menu featuring Ravioli dell'amore with Mazzara del Vallo red shrimp tartare paired with Champagne. Lelù Bistrot, run by Leandra and Ludovica, provides an authentic taste experience and includes gluten-free options.
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  • 2 min

Naty's lancia la sua nuova linea di mixers premium

🍻 Naty's unveiled a new range of premium mixers at Beer&Food Attraction 2025 in Rimini, from February 16-18, and will also present at Levante Prof in Bari, March 9-12. The line includes Indian Tonic Water, Mediterranean Tonic, Ginger Beer, and Pink Grapefruit Soda, all in 200 ml glass bottles, packed in cartons of 24. Charles Flamminio will showcase the mixers with special offers and Signature Cocktail tastings at Naty's booth.
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  • 3 min

Flores Guest Series: la mixology d'autore incontra il Sud America a Milano

🎉 Dorrego Company introduces the "Flores Guest Series" at the Flores Cócteles cocktail bar in Milan, starting on 18 February with a bi-weekly schedule. Notable mixologists from Milan will reinterpret classic cocktails with a Latin twist. Pierpaolo Monaco kicks off the event, featuring a drink list with creations such as "Caffernandito," "Incontro," and "Continental." Partners include Hennessy, Volcán de mi Tierra, WhistlePig. Moët Hennessy, part of LVMH Group, supports the event, promoting responsible consumption.
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  • 4 min

Giuseppe Parisi è il nuovo chef del The Sense Experience Resort

🍴 Executive Chef Giuseppe Parisi, born in 1989 with over 20 years of experience, joins The Sense Experience Resort 5*L, ushering in a new era of culinary excellence. His career highlights include roles at The Carlton Tower Jumeirah in London and the 1 Michelin-starred Capri Restaurant in Zermatt, as well as time at the 2-star Michelin L'Olivo at Capri Palace. Parisi's culinary philosophy combines tradition, creativity, and innovation, focusing on the finest ingredients for an authentic sensory experience. He will now lead the kitchen at Eatè, the resort’s fine dining restaurant by the sea. The Sense Experience Resort, opened in late July 2020, is set in a 5-hectare natural park in the Tuscan Maremma, featuring 112 rooms and a private beach, promising a luxury immersive nature experience with high standards of service, including the Experience Specialist. The resort is managed by Icon Collection, part of the Ficcanterri entrepreneurial group, founded in 2019.
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  • 3 min

Alla pizzeria ''La Vita è Bella'' il menù della legalità si allarga insieme a gusto e speranza 

🍕 At La Vita è Bella pizzeria in Casal di Principe, Antonio della Volpe promotes sustainability, legality, and solidarity with the "Rinascita" tasting menu, featuring pizzas made with products from companies managing lands seized from the Camorra or engaged in social initiatives. The menu includes mozzarella from Cooperativa sociale "Le Terre di Don Peppe Diana - Libera Terra," datterini tomatoes from "Diana 2.0," wines from "Cantine Vitematta," and new additions such as squash from Fattoria sociale "Fuori di Zucca" and cardoncelli mushrooms from "Terra Felix." The pizzeria, which earned two Gambero Rosso slices this year, also introduced the pizza dessert "Polacca." Antonio's project supports community change and promotes the Casal di Principe territory.
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