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  • 2 min

Blastness ottiene il Certificato ELITE Strategie&Finanza

💸 Blastness Group received the ELITE Certificate for Strategies & Finance, recognizing its alignment with best practices for private SMEs. ELITE, launched by Borsa Italiana in 2012, aims to support sustainable growth by facilitating access to capital, skills, and networking. Blastness, a leader in hotel booking technologies for 5-star hotels, serves over 1,800 accommodations and has engaged with ELITE to enhance innovation and strategic planning. Marta Testi, CEO of ELITE, highlights the importance of clear strategies and financial access for business growth. Andrea Delfini, CEO of Blastness, expresses pride in the recognition that confirms the company's growth and managerial skill enhancement, aiming for global leadership in travel-tech.
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  • 2 min

Oranfrizer Unifrutti premiata per il progetto ''Ripensa la Mensa''

📚 Oranfrizer Unifrutti, through the "Ripensa la Mensa" project, was awarded as “Promotors of healthy and sustainable food culture” at the 3rd School Cafeteria Summit in Rome, recognizing their commitment to healthier and sustainable school meals. The project started on June 12, 2023, and ended on June 12, 2024, involved schools like San Domenico Savio of Acireale and Nino Martoglio of Belpasso, was funded by the Sicilian Region and the Ministry of Labour and Social Policies, and focused on wise eating and educational journeys for healthy nutrition. Salvo Laudani, the marketing manager, highlighted the importance of teaching children about biodiversity and reducing waste.
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  • 2 min

Nasce un nuovo gioiello firmato Ponti: “1787 Collezione Giacomo Ponti & Alta Densità”

🍵 The Aceto Balsamico di Modena IGP sees a new addition with "1787 Collezione Giacomo Ponti - Alta Densità," a blend of tradition and innovation from Giacomo Ponti. Made with cooked musts from local grapes like Lambrusco, Trebbiano, and Sangiovese, aged in small oak barrels, it offers a velvety taste with a fragrant fruit and delicate spicy notes profile. This first private collection release aims to provide an authentic sensory experience beyond a simple dressing, encapsulated in an elegant bottle engraved with the founding year, "1787." The product targets discerning palates, aspiring to be more than a condiment but a pivotal part of sophisticated culinary preparations. Related information can be found on FoodyBev.com.
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  • 2 min

Lo chef stellato Andrea Monesi porta la sua visione gastronomica sul Lago Maggiore

🍴 Andrea Monesi and Sara Orlando, known for their starred restaurant "Andrea Monesi" at the Locanda di Orta, have partnered with Chef Federico Testa to open a new restaurant concept, Ristorante Essere, in Palazzo San Graziano overlooking Lago Maggiore in Arona. The design blends classic elements with contemporary details, featuring a glossy black open kitchen and strategically placed tables. The tasting menu reflects childhood flavors and home cooking traditions, enhanced by a curated wine selection by Sommelier and Maître Sara Orlando. Ristorante Essere complements, rather than replaces, the continued operation of the Locanda and plans for expansion into a new area in Orta San Giulio.
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La Carpaccio di Pizzeria Il Tronco in gara all'Ego Pizza Festival 2025

🍕 Michele Lococciolo of Pizzeria Il Tronco di Monopoli will compete at the EGO Pizza Festival in Taranto on March 21-22 with his signature dish, La Carpaccio, conceived in the 1980s by his father, Piero Lococciolo. La Carpaccio features a thin, crisp dough enriched with Pugliese extra virgin olive oil and topped with thinly sliced raw beef, radicchio, arugula, grana cheese, and lemon-scented oil. The 150-gram dough balls are directly mixed and stretched using a family technique dating back to 1984, ensuring a crispy crust reminiscent of local baked goods. At the festival, 20 Pugliese pizza makers will be divided into two teams to present their innovative pizzas to an expert jury for the team competition.
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  • 3 min

Sostenibilità e responsabilità: Caviro si unisce a Wine in Moderation come Azienda Ambasciatrice

🍷 Caviro, Italy's largest winery cooperative, joined Wine in Moderation as an Ambassador Company, enhancing its commitment to responsible and sustainable wine consumption. With over 11,000 vine growers across 7 regions and 37,500 hectares, Caviro produces over 600,000 tonnes of grapes (8.5% of Italian grapes), selling 175 million liters of wine annually. The partnership with Wine in Moderation emphasizes responsible drinking and sustainability, with Caviro set to promote these values through communication, education, and branding initiatives.
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  • 4 min

Fuori casa: un mercato da 101 miliardi alla ricerca di nuovi equilibri

🏦 Italy's "away from home" market, worth over €101 billion, focuses on demand evolution, structural issues, and digital revolution. Centromarca held a seminar in Milanofiori with 250 managers from food and non-food industries. In 2024, internal demand slowed by 1.6%, with GenZ visits down by 3.1% and Millennials by 6.9%. The Northern area and large cities saw a 2% and 4% drop, respectively. Breakfast consumption rose by 0.7%, as a social event. Visits increased in commercial restaurant chains by 2% and pizzerias by 4%, while generalist mid-range restaurants fell by 4% and premium dining grew by 6%. For 2025, a visit contraction of 1.6% is forecasted. Online ordering is used by only 24.5% of restaurants, 9.5% have ERP systems, 17.5% use finance/accounting software, and 1.9% CRM software. Foreign tourist presence in accommodations exceeded 250 million in 2024, a 6.8% increase from 2023, making up 54.6% of the total. Centromarca associates with about 200 major consumer goods industries, representing 2,400 brands, with a turnover of €64 billion, a shared value of €87 billion, and 97
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  • 2 min

Chef Valerio Serino protagonista di Giovani Talenti a Eataly Milano Smeraldo

🍕 Chef Valerio Serino of Tèrra in Copenhagen will bring his culinary talents to Eataly Milano Smeraldo on 25 March at 20:00, collaborating with Identità Golose for the Giovani Talenti event. Serino's menu blends Nordic rigor with Mediterranean creativity, featuring dishes like Crudo di Pescato, Passatello di castagna, and Merluzzo. The unique dining experience costs €78, including wine, water, and coffee, with reservations at www.eataly.it. Future events include Osteria Billis on 7 May and Chef Mattia Pecis on 20 May.
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  • 3 min

R.E.T.E. 2025: cocktail competition e workshop per celebrare le eccellenze sarde

🍻 The third edition of R.E.T.E. is scheduled from March 22-24, 2025 in Calangianus, Gallura, hosted by the Associazione Behind the drink and the GAL Alta Gallura. With local enogastronomic excellence promotion as its focus, the event supports small and medium-sized enterprises. Keynote speakers include Fabio Albieri (Mayor of Calangianus), Emanuele Biancu (Project Manager), and Andrea Pala (best young Italian oenologist 2021). The "R.E.T.E. Cocktail competition" is a highlight, featuring a prize of a workshop at Casa Tobago, Milan. The event will offer B2B opportunities on March 24 and feature an app for stand maps, event schedules, masterclass sign-ups, and cashless payments. Partners include Nieddu Trasporti, Silvio Carta, and Radio Sintony as the official broadcaster.
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