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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

Gin Golden Rive di Distilleria Andrea Da Ponte: eleganza e tradizione per Natale 2024

🍸 Distilleria Andrea Da Ponte, with over 130 years of history, introduces "Gin Golden Rive London Dry" and "Gin Golden Rive Distilled Gin" for Christmas, capturing the essence of Veneto's Prealpi and Glera grapes from Valdobbiadene's Prosecco hills. Francesco Fabris, CEO, blends tradition with contemporary freshness, featuring botanicals like juniper, lemon peel, Glera grapes, pear, and chamomile. Originating from Corbanese di Tarzo (TV), the distillery boasts innovations dating back to 1892 and maintains a connection to nature, tradition, and advanced technology.
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  • 2 min

NatLager: la nuova birra di Natale di Birrone con cannella e vaniglia

🍺 Birrificio Artigianale Agricolo Birrone, founded in 2008 in Isola Vicentina (VI), Italy, introduces NatLager, a spiced Märzen amber beer with cinnamon and vanilla, featuring a 5.4% alcohol content. Founder Simone Dal Cortivo, awarded "Birraio dell’Anno" in 2014, emphasizes the beer's uniqueness and drinkability. NatLager deviates from traditional Christmas ales by offering a low fermentation brew blending spicy sweetness with the lightness of a summer beer.
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  • 5 min

Maritozzo Xmas Edition: il classico romano rivisitato da chef Mulargia

🎂 Chef Giuseppe Mulargia, winner of the "Cucina Italiana per Roma Capitale" award, creates the "Maritozzo Xmas Edition", a dessert with a creamy nougat filling made from fresh cream, egg yolks, sugar, and white nougat. The maritozzo dough includes mother yeast, extra virgin olive oil, and grated orange zest, symbolizing Christmas. This version is garnished with dried and candied fruit. Ingredients for 4 people involve 100g flour, 5g yeast, 100g milk for pre-dough; 55g granulated sugar, 10g inverted sugar, 120g whole eggs, 170g whole fresh milk, 7g yeast, 350g flour, 7g malt powder, 5g grated orange zest, 70g extra virgin olive oil, 10g fine salt for the dough; 250g fresh cream, 41g granulated sugar, 57g egg yolk, 52g white nougat, 4g leaf gelatin for the nougat cream. The project by FH55 Hotels to reduce food waste, started in November 2023, provides breakfast surplus from their hotel to the Institute of the Little Sisters of the Poor in Florence, benefiting over 90 residents and staff.
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  • 2 min

Natale Solidale con il ''Panettone Sospeso'' di Fondazione ANT

🎄 Fondazione ANT Italia ONLUS offers "Regali Solidali" - a selection of Christmas products to support free home healthcare for cancer patients and oncology prevention, continuing its 45+ year commitment. ANT's "Panettone Sospeso" initiative, inspired by Naples' "caffè sospeso", allows donations to support both ANT's work and Associazione Alzheimer Verona ODV. Products and donations can be made through their website (https://ant.it/veneto/natale-e-alle-porte/ and https://ant.it/panettone-sospeso-natale).
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  • 3 min

Mercato Ittico del CAR apre al pubblico: pesce fresco di qualità per Natale

🍤 Il Centro Agroalimentare Roma (CAR) apre il mercato ittico al pubblico ogni sabato di dicembre, più il 24 e il 31, dalle 7:00 alle 12:00. Presidente del CAR, Valter Giammaria, e il Direttore Generale Fabio Massimo Pallottini valorizzano il pesce locale e a chilometro zero. Il CAR, con 19mila metri quadrati e 49 box, distribuisce oltre 800 mila quintali di prodotto annuale, 40% dal mare italiano e 60% da acque internazionali, garantendo qualità e sicurezza alimentare.
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  • 3 min

Da Vittorio St. Moritz inaugura la nuova stagione

🍴 The Carlton Hotel is gearing up for the 12th season opening of Da Vittorio St. Moritz, run by the Famiglia Cerea. Executive Chef Paolo Rota, who joined in 2019, has helped the restaurant retain its two Michelin stars since 2020. Five tasting menus are available, including a la carte, two versions of Carta Bianca (7 or 10 courses), a truffle-focused section, a vegetarian option, and a lactose-free menu. The season offers new dishes like Crudo d’Amare and Paccheri, and the cellar features high-quality international and Italian wines. Da Vittorio St. Moritz reopens on December 7, bringing a taste of Brusaporto to Engadina.
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  • 4 min

Nuovo menù invernale per Pizzium

🍕 PIZZIUM, a renowned Italian pizzeria, launched a new autumn/winter menu for 2024, featuring seasonal ingredients like pumpkin, berries, radicchio, mushrooms, truffles, sausage with friarielli, guanciale, finocchiona, stracciatella, smoked provola, Fior di latte from Agerola, and Gorgonzola DOP. Highlighting regional dishes, the menu includes variations like Lombardy's pumpkin pizza, Veneto's radicchio and walnut pizza, Tuscany's Finocchiona IGP salami pizza, Umbria's porchetta, Lazio's carbonara-inspired pizza, and a vegan Calabria pizza. New antipasti and desserts like pasta frittatine, savory maritozzi, and Babà Savarin and Rocher sweets are introduced. PIZZIUM, established in 2017 in Milan by Stefano Saturnino and Giovanni Arbellini, has grown to 54 locations in Italy, maintaining a unique identity in each restaurant while honoring Neapolitan and Campanian roots.
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  • 2 min

Imballaggi: parte il credito d'imposta per sostenere il sistema del vuoto a rendere

📄 The Decree from the Minister of the Environment and Energy Security, in collaboration with the Minister of Economy and Finance, became effective on November 6, 2024. It introduces a non-repayable financial contribution and a tax credit to promote the returnable system for reusable primary packaging of liquid foods within Environmental Economic Zones (ZEE), backed by a total financial allocation of €10 million, equally split between the non-repayable financial contribution and the tax credit. Eligible beneficiaries include traders, distributors, fillers, packaging users, and full packaging importers with an operational headquarters in a ZEE, adhering to the returnable system.
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  • 3 min

Rallenta la spesa nel 2024. I dati Ismea sui consumi

💵 After a growth of +8.1% in 2023, spending in the first nine months of 2024 slowed to +0.5%. Supermarkets held a 41% market share with a +2.3% revenue increase in early 2023, while discount stores saw a +1.4% increase in 2024, adding to 2023's +10%. Spending in "free services" fell by -4.4%, and traditional retail by -6.7%. Young families (pre-family) reduced their spending by -5.2%, older couples by +1.3%, and older singles by +3.3%. Animal-derived protein products declined in spending: meats -2.4%, dairy -1.7%, fish -0.2%, and cold cuts -0.5%, except eggs at +1.3%. Spending on fresh produce rose: vegetables +1.1%, fruit +3.3%, vegetable oils soared by +18.2%, and beverages by +1.6%, while cereal derivatives remained stable at -0.2%.
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  • 2 min

Gli acidi alimentari presenti nel vino impiegati per la produzione di batterie sostenibili

🍷 Researchers at the University of New South Wales (UNSW) in Sydney, led by Professor Neeraj Sharma, found that food acids, like malic acid from wine, can be used to make more efficient, eco-friendly batteries. These batteries can store more energy than traditional graphite-based ones, leading to less frequent recharging. The discovery has potential for a future without fossil fuels, and the team is now expanding production from small coin-sized batteries to larger, more powerful prototypes.
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