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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

Michelangelo Mammoliti porta il suo BBQ alla Fiera del Tartufo

🍴 Chef Michelangelo Mammoliti of the 2 Michelin Star restaurant La Rei Natura will perform a cooking show at the International White Truffle Fair of Alba on Saturday, November 30, at 18:00. The event takes place at Il Boscareto Resort & SPA in Serralunga d’Alba (CN). Mammoliti's BBQ dish, an icon of his neurogastronomic cuisine, features Prosciutto Crudo di Cuneo and will be garnished with White Truffle of Alba. The dish aims to evoke sensory emotions reminiscent of family memories.
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  • 3 min

''Alchimisti Reali'', la linea di Antica Distilleria Petrone tra storia, identità ed esoterismo

🔮 Antica Distilleria Petrone, founded in 1858 by Domenico, a herbalist at the Court of the Bourbons, has launched a new line of liqueurs called "Alchimisti Reali". Inspired by alchemy, the line includes "Laurea Divina", a powerful digestive with laurel; "Santo Bianco", for hepatic well-being and digestion, featuring thistle; "Opera" with camphor for mental clarity; and "Amaro Esoterico", combining all three plants for a sensory journey. The branding incorporates alchemical symbols and the founding year, 1858, to represent the company's heritage.
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  • 2 min

A dicembre il webinar di Unilever Food Solutions “Il tuo Menù delle Feste”

🎶 Executive Chef Giuseppe Buscicchio of Unilever Food Solutions will host "Il tuo Menù delle Feste" webinar on December 3 at 15:00, aimed at restaurant professionals. The webinar focuses on creating a festive seafood-based menu, balancing creativity with cost management. Recipes include Salmon Tartare, Ricotta-filled Tortellini with Blue Crab Bisque, Cod Heart with Leeks and Ginger in Vincotto Sauce, and Chocolate Tartlet with Raspberry Mousse. A free "Ricettario di Natale" with all recipes will be available on Unilever Food Solutions' website.
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  • 2 min

“Giallo Limoncello”: quando la letteratura incontra la cucina

🍹 "Giallo Limoncello", a literary and culinary event, kicked off its fourth edition with a successful debut at Trimani winebar in Rome, where guests enjoyed the novel "Le furie di Venezia" by Fabiano Massimi. The event, co-created by journalist and writer Federica Fantozzi, Pallini Spa, and chef Carla Trimani, featured a Venice-inspired menu with dishes like Polenta with baccalà mantecato and Paccheri with cuttlefish ragù paired with Inama Vinsoave Soave Classico 2023. Since 2020, notable authors have participated, with more surprises expected at future events.
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  • 4 min

Dal Giappone i nuovi whisky limited edition di House of Suntory

🥃 House of Suntory celebrates over 100 years of operation with the release of "Tsukuriwake," a limited edition set of four exclusive Japanese whiskies in Italy. The series includes Yamazaki Golden Promise, Yamazaki Islay Peated Malt, Yamazaki 18 Years Old Mizunara, and Hakushu 18 Years Old Peated Malt. The distilleries of Yamazaki, established in 1923, and Hakushu, established in 1973, utilize 16 copper pot stills of 7 different types and oak casks of various origins for aging. The oldest distillery in Japan, Yamazaki, and Hakushu are known for their long-aged whisky stocks. The Tsukuriwake 2024 series is now available in Italy through Stock Spirits, founded in 1884 and a leading liquor company in Central and Eastern Europe.
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  • 1 min

Novità dai principali mercati. Le pillole di Areté sulle Nocciole

📈 Aretè reported a 9% increase in the export price of Natural 11/13 hazelnuts since the end of September 2024, recovering to June 2024 levels after a drop earlier in Q2 2024. Despite a 10%-20% quantitative increase in the latest harvest, quality issues due to stink bug damage and limited availability of larger sizes have impacted market trends. Turkish exports in September-October 2024 rose 19% year-over-year, bolstering the market further.
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  • 5 min

Royalbeef X Splendori Pizza di Ostia, dove la carne e la pizza si incontrano

🍕 Giuseppe Domenico Larosa, with his sister and another family member, opened a steakhouse in Ostia, a seaside town, ten years ago. The restaurant, Royalbeef, has a 60-seat capacity, includes 20 outdoor and 40 indoor seats, and features a visible kitchen and pizzeria. Alessandro Splendori, previously an ex-flight assistant, became a celebrated pizzaiolo and partnered with Royalbeef, bringing a unique crispy Roman pizza. The menu offers both à la carte and tasting experiences, with a beverage selection of around 100 red wines and 50 whites. Royalbeef X Splendori Pizza is located at Via Rutilio Namaziano 16/18, Ostia Lido, with dinners and Sunday lunches, closed on Tuesdays.
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  • 1 min

Nel Ddl Valorizzazione del mare la prima disciplina del turismo subacqueo

🌊 Italy’s first regulation on underwater tourism, part of the "Ddl Valorizzazione della risorsa mare" initiative, was approved recently. It aims to enhance the sector by mapping marine routes and establishing safety criteria and environmental, faunal, archaeological, and cultural relevance. Tourism Minister Daniela Santanchè described the move as essential to make Italian tourism more attractive, citing that tourism generates approximately 29% of the value-added and employs about 40% in the blue economy sector. The new law also promotes international cooperation in recreational diving activities.
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