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  • 2 min

Mirta Margaglio vince ''I Maestri del Calice 2025'' di Forbes Italia

🍷 Mirta Margaglio, sommelier at Casa Perbellini 12 Apostoli in Verona, won the “I MAESTRI DEL CALICE 2025” prize by Forbes Italia for her wine selection expertise. The award ceremony took place at Hotel Principe di Savoia in Milan. Casa Perbellini, led by chef Giancarlo Perbellini, holds over 1150 wine labels. Margaglio has honed her skills through education, travel, and varied gastronomic experiences.
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  • 6 min

Lavazza rivoluziona l’espresso: nasce Tales of Italy per i professionisti

☕ Lavazza introduces "Tales of Italy," a collection elevating Italian espresso tradition with a contemporary twist, targeting Horeca professionals. Harnessing 130 years of experience, the line features four blends named after iconic Italian locations: MILANO – GALLERIA (100% Arabica), VENEZIA – CANAL GRANDE (70% Arabica, 30% Robusta), ROMA – TRASTEVERE (50% Arabica, 50% Robusta), and NAPOLI – RIVIERA DI CHIAIA (20% Arabica, 80% Robusta). Each blend boasts unique aromatic notes and is certified by the Istituto Espresso Italiano (IEI). Lavazza's survey conducted by Eumetra shows that 98% of Italians consume breakfast daily, with 50% doing so outside home at least once a month, and 20% multiple times weekly. Coffee ranks as the top criterion for selecting a breakfast venue, with cappuccino (34%) and espresso (27%) as favorite drinks. Lavazza also emphasizes its commitment to training with its Training Center, active since 1989, with 58 locations worldwide and over 30,000 professionals educated annually.
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  • 3 min

ZeepUp sbarca a Milano: la rivoluzione sostenibile della ristorazione

📍 ZeepUp, an Italian startup, launched in Milan on April 2 after success in Florence. Aiming to involve 200 active venues by mid-2025 and 500 by year-end, they focus on sustainable dining, saving 70 tons of food, reducing 150 tons of CO2e, and saving 80,000 m³ of water. Their pre-seed funding raised €500,000, and they're planning a €2.5 million funding round for expansion and new features. ZeepUp collaborates with Slow Food Italia and encourages restaurants to offer Smart Menus on their platform.
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  • 4 min

Forno Bonomi: il gigante italiano che conquista il mondo con i Savoiardi

🍪 Forno Bonomi, founded in 1850, leads as the world's top Savoiardi producer, crucial for Tiramisu. Operating from the Lessinia plateau at 940m altitude in Roveré Veronese, Italy, it runs 24/7 production lines producing 38 quintals per hour. In 2024, it distributed 20.3 million Savoiardi across 100 countries, with a 4.6% growth in Italy and a 2.7% volume increase internationally. A fourth production line will add 4,000 tonnes to meet demand. Veneto, Lombardy, and Piedmont are top Italian consumers, while China, Europe, USA, South America, and Russia lead international market growth.
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  • 3 min

Cresce l’economia d’argento, opportunità per turismo e ospitalità

🏖 Global aging population opens new opportunities for the hospitality and tourism industry, with seniors (age 60+) potentially reaching 1.4 billion by 2030, accounting for 22% of the world population. This demographic is expected to have a purchasing power of $15 trillion directed towards health, real estate, technology, and tourism sectors. The senior market in tourism is projected to grow by 4% annually. Tailored services, comfort, safety, and eco-friendly options are key to attracting this segment, with seniors preferring longer stays and off-season travel to avoid crowds and optimize costs.
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  • 3 min

Newlat Food: fatturato record di 2,8 miliardi

📊 Newlat Food closed 2024 with record financial results, achieving consolidated revenues of €2.8 billion. The normalized EBITDA stood at €177.6 million, with a 6.4% margin. The operating result (EBIT) reached €194.5 million, a 10.1% increase. Net consolidated profit grew by 5.3% to €142.3 million. The underlying free cash flow was €225 million, with total free cash flow hitting €197 million. Adjusted net financial position improved to -€346 million as of December 31, 2024. The ND/EBITDA ratio (including IFRS 16) was 1.95x, dropping to 1.38x excluding IFRS 16. Revenue by product category saw a 9% growth in Fish to €465 million, a 6% increase in Milk Products to €274.5 million, and a 5% rise in Drinks to €354.5 million. Dairy Products grew by 5% to €60.1 million, while Pasta declined by 9% to €193.3 million. Special Products decreased by 30% to €23.6 million. For 2025, the company anticipates a €15 million reduction in financial expenses.
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  • 5 min

La Strappata®: il nuovo menu racconta la passione per la qualità

🍕 Pizzaiolo Valerio Di Bratto from Battipaglia created the unique "Strappata®," neither pizza, bread, nor focaccia. The Di Bratto family, including sons Pietro and Alex, initiated a rebranding and a new contemporary menu. The "Strappata®," a registered trademark, has been a signature dish since 1998. The menu boasts five variants including the "Classica dal 1998" with regional Italian ingredients. The pizza dough is an indirect mix with a 48-hour fermentation. The family-owned Pizzeria La Strappata® was established in 1998, focusing solely on high-quality pizza since 2015 with three rooms and 180 seats. The Di Bratto family manages the pizzeria with Valerio, Pietro, Alex, Antonietta De Martino, Anna, and Lorella Di Bratto making up the team.
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  • 3 min

Molini Pivetti e Academy Iannucci: nasce l'alleanza per l'eccellenza nell'arte bianca

🍕 Molini Pivetti, a renowned milling company from Renazzo (Ferrara), becomes the main sponsor of Academy Iannucci, led by master pizza chef Vincenzo Iannucci. The partnership focuses on professional training for pizza makers, pastry chefs, and bakers, enhancing their skills with high-quality training programs. The first event, "Advice for Creating a Successful Brand," will take place on March 25 in Striano (Napoli), with over 70 industry professionals registered. Notable contributors include Ciro Poppella and Edoardo Ammendola, with Poppella sharing his journey in making Pasticceria Poppella a local reference point. Academy Iannucci plans to expand by opening three new locations in Italy, adding to the main branch at Pivetti Lab, Renazzo. Currently, the network hosts over 80 members.
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  • 1 min

Offerta di lavoro & Cuoco Capo Partita ai secondi & Roma

🍴 Restworld cerca due Cuochi Capo Partita a Roma per ristorante rinomato. Richiesta esperienza di 2-3 anni e autonomia gestionale. Competenze in tecniche di taglio, conservazione, gestione comande e cottura moderne richieste. Offerta: contratto part-time, tempo determinato, con prospettiva full-time. Orari: 6 giorni/settimana con domenica libera, turni 10:00-16:00/18:30-24:30. Stipendio: 1.400€-1.600€ netti/mese, per 14 mensilità. Opportunità di crescita in ambiente stimolante.
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