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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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  • 4 min

Dieci anni di Städlin: il cocktail bar che continua a sorprendere

🍸 Städlin, managed by the Coticoni family since 2019, celebrates its 10th anniversary with plans for new surprises in 2025. It's known for mixology and a varied culinary offering ranging from burgers to traditional Mediterranean dishes. Städlin serves as a dynamic, inclusive event space for private parties, corporate events, and as a coworking area during the day. The bar's philosophy focuses on sensory experiences, and the kitchen emphasizes balance, health, and flavor in its dishes. Read more on MixologyItalia.com and Horecanews.it for daily updates on the hospitality and foodservice industry.
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  • 3 min

Agrivoltaico in vigna: pannelli solari per migliorare le prestazioni 

💵 In recent years, agrivoltaics, especially in viticulture, are gaining interest for providing clean energy and improving plant conditions against climate change effects. Studies in southern France show solar panels can create microclimates yielding grapes with lower alcohol potential, higher acidity, and better aromatic profiles. With AI, panels are oriented to optimize shade and sunlight for photosynthesis. In 2024, Rhône Valley analyses showed yield increases of 20-60% among grape varieties. Italy’s largest cooperative winery, Caviro, invested €1.5 million in the country’s biggest advanced agrivoltaic system, balancing renewable energy production and vine protection. Further research will refine these solutions for specific territorial characteristics.
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  • 3 min

Gruppo Salov. Gianmarco Laviola è il nuovo Amministratore Delegato

📈 Gianmarco Laviola, 53, with a background in Business Economics and Marketing from Bocconi University, has been named the new CEO of Salov SpA, a leading Italian olive oil sector company and owner of Filippo Berio and Sagra brands. Laviola brings experience from KPMG, Unilever, Anheuser Busch, Mareblu, Thai Union Group PCL, Bolton Alimentari, and Princes Italia. Salov, founded in 1919 by Giovanni Silvestrini and Lucca entrepreneurs, aims to strengthen its market position, particularly the Filippo Berio brand, present in over 70 countries with a history of 150+ years. Salov, headquartered in Massarosa, Lucca, reported a 2023 net consolidated turnover of €518 million and sold 105 million liters of product. Since 2015, it has been part of the Bright Food Group and introduced Filippo Berio to the Italian market in late 2019. The company emphasizes quality, traceability, and sustainability through the Berio Method.
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  • 4 min

Arriva il Pane Eataly: biodiversità e artigianalità in un impasto unico

🍞 Pane Eataly, new organic bread celebrating Italian baking traditions and regional flour blends, launched on February 4. It's handmade daily with Italian organic flours, including soft wheat, durum wheat, and soft wheat bran, cooked on refractory stone at Eataly bakeries. Educational events and courses on baking are offered till March 9. Eataly joined Slow Food Italia's Manifesto del pane Slow in October 2024, promoting quality bread and sustainable agriculture practices.
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  • 2 min

I segreti del mastro pinsaiolo: come nasce la pinsa perfetta

🍕 Mennato Pastore, a master pinsaiolo at Pinsami, an Emilian company specializing in high-quality pinsa, highlights the craft of creating the perfect pinsa - light, crispy, and soft inside. The secret lies in selecting prime ingredients like wheat, rice, soy, and sourdough, and meticulously balancing the mix. The dough, made with extra virgin olive oil, salt, and cold water, is highly digestible with low gluten content and no animal fats. The Italian consumers are increasingly enjoying pinsa, indulging in it on average three times a month. Pinsami combines artisanal and industrial processes to maintain the freshness of pinsas, even in precooked versions.
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  • 3 min

Venturo al Beer&Food Attraction insieme al mixologist Luca Bruni

🍺 Venturo Aperitivo Mediterraneo debuts at Beer&Food Attraction in Rimini, February 16-18, 2024. An innovative Mediterranean-inspired turquoise liqueur was launched in 2024 to revolutionize the aperitif ritual, with Italian lemons, sea salt, rosemary, and blue chamomile. Luca Bruni, Italy's Best Bartender, to feature at Nécessaire in Rimini on February 17. Venturo's bottle design reflects Italian elegance and style, with a simple 1:1:1 recipe for Venturo Spritz. Over two years of research produced Venturo, a super-premium product in a growing aperitif market where one in four drinks in Italy is an aperitif (Circana MAT, December 2023). Retail price: €19.50.
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  • 2 min

Il maritozzo di San Valentino: la dolce creazione di Matteo Cunsolo

💝 Maestro Panificatore Matteo Cunsolo from La Panetteria di Parabiago has crafted a special heart-shaped maritozzo for Valentine's Day, available from February 10 for pre-order. Matteo Cunsolo, President of Richemont Club Italia and Associazione Panificatori Confcommercio di Milano e Province, is known for promoting artisanal baking quality. Contact La Panatteria via WhatsApp at 3385434922 for orders.
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  • 3 min

Guido Paternollo e Óscar Salazar protagonisti della prima cena a quattro mani di Pellico 3 Milano

🍴 Pellico 3 at Park Hyatt Milano hosts "Guido invita", a fine dining event featuring chefs Guido Paternollo and Óscar Salazar on Thursday, February 20 from 19:00. Salazar, from The View at 7Pines Ibiza, brings a 1 Sol Repsol 2023 award and Michelin Guide 2023 recognition. An 8-course menu fuses Italian and Ibizan culinary cultures, accompanied by Moët & Chandon wines, including the Moët Imperial in Magnum and Gran Vintage 2016. The event showcases Mediterranean culinary heritage in the heart of Milan. Reservations: +39 02 88211236 or pellico3.milano@hyatt.com.
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  • 2 min

I fratelli Esposito ambasciatori della pizza "a Ruota di Carro" in Toscana

🍕 In Toscana, Ristorante Pizzeria Carnaby Street in Venturina Terme (Livorno) introduces the ancient Neapolitan "Ruota di Carro" pizza, over 40 cm in diameter, by Calabrian-origin brothers Gianluca and Natale Esposito. Their menu features 11 gourmet and 14 classic pizza varieties, with over 80 wine labels available. The restaurant boasts 140 seats, expanding to 200 in good weather, and offers popular gluten-free options. The Esposito brothers blend Neapolitan pizza with Toscana and Calabria influences, offering a unique gastronomic experience.
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  • 2 min

Manuel Maiorano entra ne “Le Guide Pizza&Cocktail” 2025 di Identità Golose

🍕 Manuel Maiorano entered "Le Guide Pizza &Cocktail" 2025 by Identità Golose in Milan, securing his place in Italy's gastronomic scene. His Pistoia-based La Fenice Pizzeria Contemporanea, co-managed with Cristiano Tirico, gained recognition. The event was held at Milan's Excelsior Hotel Gallia. Maiorano's innovative white art tradition stood out, adding to his accolades: 69th in 50 Top Pizza World, 30th in 50 Top Pizza Italy 2024, Frittatina di Pasta of the Year 2024, Two Slices Gambero Rosso, Forbes' Top 100 Excellence, Best Pizzeria in Tuscany Forchettiere Awards 2022, and winner of Sky's "Pizza Challenge" 2022.
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