Innovazione

Il Ministero del Turismo, dell’Aviazione Civile, dei Trasporti e degli Investimenti di Antigua e Barbuda ha presentato www.ArriveAntigua.com, un moderno sistema di gestione di arrivi e partenze pensato per i…

Il 9 aprile si è tenuta, a Palazzo Valentini, la terza edizione del Roma Digital Summit, evento organizzato in collaborazione con Roma Capitale e Città metropolitana nell’ambito delle iniziative previste…

AZIENDE – Sanpellegrino, azienda leader nel settore delle acque minerali e bibite non alcoliche, ha partecipato attivamente alla “Giornata Nazionale del Made in Italy 2025” aprendo al pubblico lo stabilimento…

☕ - Ceado, founded in Venice in 1999, launches the new high-end REV series of coffee grinders. The REV series introduces WAM technology for precise dosing, Sweep-Out for fresh grinding, Steady Lock for consistent grind size, and GTM for stable temperature. REV STEEL, REV TITAN, and REV ZERO are the models offered, designed for espresso, high-volume environments, and aromatic profile enhancement respectively. The grinders are quiet, easy to clean, and have a user-friendly, customizable interface.

🍷 Nicolas Di Maria from Caffè Paszkowski wins the first "Reverso Martini" contest during the Florence Cocktail Week on April 8 at Sina Villa Medici. His creation, "Game, set, match... oliva" featuring a blend including Orange Bitter, Havana, Veritas, and Taggiasca olives in brine, impressed the jury with its balance and creativity. The competition challenged nine finalists to elevate the Taggiasca olive from a garnish to the star of their cocktails. The judging panel included Serena Mela, Chiara Beretta, Alfredo Del Bene, and chef Niccolò Palumbo, assessing balance, technique, creativity, and presentation.

📈 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.

📈 Inalpi, a dairy company from Piedmont, Italy, reported a 2024 turnover of over €303 million, up from €122 million in 2014, with a €29 million increase from 2023. EBITDA reached €24.2 million (8% of turnover) and EBIT was €11.2 million (3.7% of turnover). Despite a slight domestic market contraction, exports grew by 16%, equivalent to over €32 million. In 2024, the company filed three patents and provided 5,665 hours of training to employees. Forecasts for 2025 include revenues over €320 million and investments of over €20 million.

🍷 The new geoviticultural map of Montalcino presented at Vinitaly is a collaboration between the Consorzio del Vino Brunello di Montalcino, Copernico (high tech farming), and Master of Wines Gabriele Gorelli and Andrea Lonardi. It's a technical and scientific project aimed at clearly describing Montalcino's unique characteristics. The map is considered a comprehensive sensory analysis model in the wine scene, set to establish an international benchmark. Following the presentation, a tasting of six Brunello di Montalcino 2020 labels was held, evaluated according to the new "Brunello Forma" method introduced in November.

🍻 At Beer&Food Attraction, Fabio Russo interviewed Diageo's Commercial Director Roberta Fontana, focusing on new products related to mixology and beer. Diageo launched Venturo Aperitivo Mediterraneo in May 2024 with Sicilian lemons, Trapani salt, blue chamomile, and rosemary, suitable for a broad audience due to its moderate alcohol content. Guinness brand ambassador Ivan Marsili presented the MicroDraught technology for serving Guinness on tap using specially designed cans, ideal for any venue and minimizing the need for full kegs.

☕ Coffee Expert Francesco Costanzo explored Seoul's unique coffee culture during the Leva Contest. Over 20 coffee specialties were sampled, and various roasteries visited. Baristas in Seoul are dedicated to their craft, often attending courses to improve their skills. Roughly 40% of Koreans prefer medium-dark roasted coffee with chocolate, vanilla, and hazelnut notes. Advanced technology like electronic cold drip is used alongside traditional machines like La San Marco. Specialty coffee prices in South Korea range from 4 to 6 euros per cup, with barista salaries between 1,700 and 1,800 euros per month. The experience in Seoul offers a journey through taste, tradition, and innovation.