Tony Loeb

🌱 The European Parliament, with 371 votes in favor, 240 against, and 30 abstentions, has postponed the enforcement of deforestation regulations. With this delay, large operators and traders have until December 30, 2025, while micro and small enterprises until June 30, 2026, to comply. A new "no risk" country category has been added, and the European Commission must develop a country-specific analysis system by June 30, 2025. The law will take effect three days after its official publication following negotiations with the Council.

🍕 On November 14, Florence's Pizzeria Giotto hosted "Amici per la Pizza," featuring master pizzaioli Manuel Maiorano, Marco Manzi, and Giovanni Santarpia. They created six unique pizzas with innovative combinations and selected ingredients. Maiorano of La Fenice Pizzeria Contemporanea in Pistoia impressed with his pizza alla genovese and focaccia with marinated beef. The event celebrated Italian culinary excellence, with the trio holding accolades from 50 Top Pizza Italia 2024, 50 Top Pizza World 2024, and Gambero Rosso Guide 2025.

📷 Whisky Live in Paris, Europe's leading spirits fair, witnessed the informal debut of Velier's "Magnum" series, which officially launched on November 12 at Milan's Remedy bar. Luca Gargano, Velier's president and renowned rum expert, and Alex Webb, celebrated street photographer, celebrated the second edition. In 2021, Gargano conceived the idea to merge rum mastery with photographic artistry. This edition features Webb's vibrant images on rum labels; he joined Magnum Photos in 1979. The collaboration presents a unique rum series, with Gargano selecting expressions from various distilleries, akin to Magnum's photography curation. Four rums are offered, including Beenleigh 2015 8 Y.O., Clarendon 10 Y.O., Hampden 13 Y.O.—the oldest known tropical-aged Hampden—and Saint James 12 Y.O., with each bottle's label adorned by Webb's works, capturing moments from Haiti, Trinidad, Jamaica, and Saint Lucia.

🍰 Chef Filippo Sinisgalli creates the artisanal "Il Classico" panettone in Bolzano, involving a meticulous process including three yeast refreshments every 4 hours, a first dough with 14-hour rest, a second dough with 10-hour rest, and 12-hour upside-down post-bake rest. Available at Ristorante Zur Kaiserkron, Piazza della Mostra 1, Bolzano, at 38 Euro per kilogram. For more info, visit [www.ristorantezurkaiserkron.it](https://www.ristorantezurkaiserkron.it).