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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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  • 3 min

Caviar Giaveri: l'eccellenza del caviale italiano e la sua cultura diffusa

🍫 Caviar Giaveri, a family-run business with over 40 years of history, received multiple awards in 2024, including "Best Raw Material of the Year" by Food&Travel Italia and the "Best Caviar Luxury Food&Beverage Quality Awards 2024" for their Beluga Imperial. The company participated in Harper's Bazaar's Road Show and Vinibuoni d'Italia's 2025 edition, as well as events by Pineider since 1774. They offer the widest caviar collection from the same producer, with 8 types of caviar, available at www.caviargiaveri.com or their San Bartolomeo di Breda (TV) store. The Giaveri sisters currently lead the business, maintaining sustainable and CITES-compliant sturgeon farming near Venice.
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  • 2 min

Pizzeria Ro.Vi: serata a quattro mani con Domenico Tulliano e Vincenzo Damiano

🍕 On December 20, at Pizzeria Ro.Vi in Ercolano, Chef Domenico Tulliano from Ristorante Hortus in Sorrento will showcase his culinary skills during the "Metti una sera a cena" event, in collaboration with Vincenzo Damiano and Rocco Campana. The menu features exotic ingredients from Villa Zagara's gardens and includes dishes like Tacos with mackerel tartare, Frittella with seaweed and white shrimp, and various creations with citrus and ancient vegetables. Pairings with Vesuvian and Campanian wines will be offered by maître and sommelier Rocco Campana. Reservations: 081.4617690.
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  • 3 min

​Alla scoperta del Mimosa: storia, curiosità, ricetta

🍷 Frank Meier, bartender at Ritz Paris, first published the Mimosa recipe in 1936; cocktail possibly created in 1925. By 1966, it became a favorite of British royalty and Alfred Hitchcock. Marking its 40th year in the IBA list in 2024, Mimosa was initially confused with Buck's Fizz in IBA's 1984 official list. It was officially distinguished from Buck's Fizz by the IBA in 2004 and featured in the 2001 film "Rat Race" starring Rowan Atkinson and Whoopi Goldberg. Official IBA recipe: 75ml Prosecco, 75ml fresh orange juice.
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  • 2 min

Lo chef Massimo Bottura premia 'Gli Chef di domani'

🍰 Chef Massimo Bottura, during the 13th edition of the Zampone and Cotechino Modena IGP festival, inspired students from 10 selected hotel schools across Italy. The competition, “Gli Chef di domani”, had students live-cooking with Zampone and Cotechino Modena IGP. IPC Musatti from Dolo won first place with a reimagined Massimo Bottura dish, "Una compressione di pasta e fagioli." The second went to IPSEOA from Enna, and third to I.I.S. “P. ARTUSI” from Chianciano Terme. The Consorzio Zampone e Cotechino Modena IGP, established in 2001 in Milanofiori (Milan) after a process started in 1999, includes 13 companies protecting the IGP status granted by the Commission Regulation (EC) No 509/1999.
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  • 3 min

All'Opera di Santa Pelagia tre cocktail dedicati a Torino con il vermouth Canone Occidentale

🍸 Barman Marco Fabbri and Lorenzo Rubini of Cocktail Bar Bistrot in Turin collaborate with Michele Marzella on mixology project featuring new Vermouth Superiore di Torino, "Canone Occidentale." Three new drinks inspired by specific zones of Turin: Balôn, Rococò, and Levante. Special pairing event planned for December 19th at 20:00 with chef Matteo Cignetti's dishes. The event menu costs 55 euros, including cocktails, at L’Opera di Santa Pelagia. The bar is located at via San Massimo 17, Turin, open Monday to Saturday.
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  • 5 min

Il cibo del futuro: meno proteine animali, cacao e caffè sempre più rari

📚 Osservatorio CIRFOOD DISTRICT, supported by prestigious research institutes, released "eBook CIBO2050," exploring future food scenarios influenced by demographics, technology, health, and sustainability towards 2050. The work of 15 experts aims to understand how food, products, and human interaction will evolve, emphasizing "Food as Medicine" and less animal protein consumption. Future eating habits are expected to focus on sustainability and technology, with personalized diets and transparent, traceable food sources for 10 billion people by 2050.
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  • 2 min

Fattorie Garofalo apre un nuovo store nel Maximall Pompeii

📦 Fattorie Garofalo, global leader in buffalo dairy products, launched a new retail concept at Maximall Pompeii, showcasing Mozzarella di Bufala Campana DOP. The store features a mozzarella lab and menu items like Crostoni with melted Caciocavallo di Bufala and Mozzarella di Bufala Campana DOP Rutielli. It processes 38 million liters of buffalo milk annually, produces around 10 thousand tons of buffalo cheeses, raises 12,000 buffaloes, and exports to over 40 countries.
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