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  • 2 min

Wittenborg W100 di Evoca Group conquista il prestigioso Red Dot Award

☕ Evoca Group's professional coffee machine, Wittenborg W100, has won the Red Dot Design Award in the Product category, marking its third consecutive design award following the European Product Design Award and the iF Design Award. The Red Dot Design Award, established in 1955, is an authoritative international design accolade. The W100 machine is recognized for sustainability, high-quality materials, advanced technology, and reducing downtime by up to 20%. It features cloud services integration, real-time maintenance monitoring, drink customization, an intuitive user interface, and energy efficiency with a class A++ rating.
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  • 3 min

Faema: una mostra alla Milano Design Week tra caffè e ciclismo

📅 During the Milano Design Week 2025, Faema of Cimbali Group celebrates its 80th anniversary at its Flagship store in Via Forcella 7, consolidating its partnership with Basso Bikes, an Italian bicycle brand. The "Faema 80x80" exhibition, showcasing the brand’s technological evolution, iconic design, and connection with cycling, is on display, along with Basso Bikes' iconic models, highlighting over 45 years of history. Additionally, on Sunday 13th at 9 am, the "Community Espresso Ride – Faema X Basso" event will offer participants breakfast with authentic Italian espresso. Faema, established in 1945 in Milan, is recognized for its iconic design and technological innovation in espresso machines, including the pioneering 1950s lever machines and the 1960s FAEMA E61 with a volumetric pump.
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  • 6 min

Ristorante Sustànza: il menu primaverile di chef Marco Ambrosino

🍝 Chef Marco Ambrosino of Sustànza, located in Galleria Principe di Napoli, presents his new spring menu focused on aromaticity and retaining the acidic notes characteristic of his cooking. The menu includes returning favorites like “La Chiajozza” and features principles of circular cuisine, as well as the updated Fish offal feast, celebrating the utilization of fish by-products. The tasting menus offered are: Piccolo cabotaggio (5 courses, €100), Medio raggio (8 courses, €130), and Lungo corso (10 courses, €160), with wine pairings ranging from €60 for 5 glasses to €100 for 10 glasses. Key dishes include Molluschi with salmoriglio and Lumachine with almond sauce, highlighting Mediterranean culinary traditions. Notable desserts by pastry chef Federico Andreini include Menzognere with fermented medlar and Iftar, reflecting deep Mediterranean connections through food preservation traditions and cultural resilience.
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  • 3 min

Vinitaly 2025: crescita record della presenza internazionale tra sfide e nuove opportunità

🍷 Vinitaly's 57th edition ended with 97,000 attendees, a 7% increase in foreign operators, and an international presence of 33% from over 130 countries. Key growth included the U.S. (+5%), Germany (+5%), the U.K. (+30%), France (+30%), Belgium (+20%), and the Netherlands (+20%). Two EU Commissioners attended, signaling the event's importance. Over 4,000 sector companies engaged in dialogue. Vinitaly confirmed for April 12-15, 2026.
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  • 2 min

Doppio Malto apre un nuovo locale a Monza

🍺 Doppio Malto, an artisanal brewery and restaurant chain, inaugurated its 18th Lombard location in Monza’s historic center at via Bergamo 11. This new addition joins over 50 existing venues across Italy and France. Celebrating on Sunday, April 13, with a special ice cream cart offering beer-flavored ice cream from 11 am to 7 pm, Doppio Malto continues to expand, featuring 14 types of craft beers, a rich menu, and a special kids' menu for €10. The brand boasts a production capacity of over five million liters of beer in its Sardinian brewery.
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  • 3 min

Nuovo corso per Taverna La Riggiola con lo chef Marco Montella 

🍴 Taverna La Riggiola, established in the chic area of Vico Satriano close to Riviera di Chiaia in Naples, represents ancient traditions and gastronomy. Owned by fourth-generation family member Pietro Micillo, whose family has been cultivating heritage vegetables since 1892. The menu, crafted with Chef Marco Montella, features traditional flavors with a contemporary twist, like handmade fettuccine and artisanal nocillo produced on June 24th for San Giovanni. La Riggiola adds a special touch with its seasonal à la carte menu and home-produced Falanghina del Sannio Fidentia wine.
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  • 3 min

Molino Naldoni conquista il mondo della pizza con la nuova farina Eterea

🍕 Molino Naldoni, an Italian mill, gains recognition as partner pizzaioli dominate international competitions in Q1 2025, led by Maestro Luciano Sorbillo. Salvatore Ammirati wins Padellino category at Pizza World Competition Expocook and Tre Pennelli d'Oro at Festival Artisti del Gusto – Arcimboldo d'Oro. Carlo Ammirata impresses at "Navigando con Gusto 2025" on MSC Fantasia, combining cruises with high-quality Mediterranean cuisine. Eterea flour, with W320 strength index, drives success combining traditional milling and technological innovation. The growth strategy includes a spring tour starting in Las Vegas, then Tuttofood Milan (5-8 May), The Saudi Food Show Riyadh (12-14 May), and PLMA Amsterdam, highlighting Farinaria, a sustainable project focusing on Italian grains without enzymes or chemical additives.
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  • 5 min

Miley Kendrick vince la Vero Bartender Global 2025 con un drink che sa di insetti e di Amaro Montenegro. L’intervista

🍸 Miley Kendrick, a 24-year-old bartender from Leeds, won the "Vero Bartender Global 2025" in Bologna, hosted at DumBO. Her sustainable cocktail, "Through the Wormhole," included Amaro Montenegro, dry sherry infused with edible insects, over-proof gin, walnut bitters, and worm salt saline. The competition's "2165. Shaping the Future" theme commemorated Amaro Montenegro's 140th anniversary, challenging bartenders to envision mixology in 2165. Miley earns an immersive experience in Barcelona at the world's third-ranked bar, "Sips & Esencia," for her victory.
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  • 3 min

Spreco zero nei grandi eventi: il modello innovativo di PlanEat

🍴 The Food Waste Index Report 2024 states that in 2022, 1.05 billion tonnes of food waste were generated globally, averaging 132 kg per person, with 28% due to catering services. Food for Good in Italy has recovered over 100,000 portions of unused food since 2015. PlanEat, launched in 2020, offers a meal planning platform with an advanced booking system. At "Fa’ la Cosa Giusta," PlanEat served 1143 pre-booked meals in three days, avoiding 46 kg of food waste, 116 kg of CO₂, 26,667 liters of water, 502 m² of farmland use, and 37 kg of plastic. Similarly, PlanEat was chosen for the EcoHackathon on April 8-9, involving 146 participants. PlanEat's solutions aim for responsible and sustainable food consumption using reusable containers.
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  • 2 min

HorecaTv a Sigep 2025: Intervista con Angelo Napoli di Ing. Napoli & C.

📈 At Sigep 2025, Fabio Russo interviewed Angelo Napoli, CEO and Founder of Ing. Napoli & C., established in 2002. The company innovated with Tostabar, Italy's first coffee roaster for bars, and introduced Don Fernandos for unique coffee trading and Regina, a lever machine brand. Napoli discussed the invention of microrostery in Italy and the training provided for clients to produce their own branded coffee. A significant innovation presented was Regina LS, the first semi-automatic lever machine, enhancing productivity by eliminating wait times between extractions.
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