Innovazione

🍸 Ruggine, a decade-old cocktail bar-restaurant in Bologna's historic center, was founded by Davide Patta, Giacomo Crosa, and Stefano D’Onofri, as the city's first venue combining high-quality drinks and food. Celebrating its 10th anniversary on October 20, 2024, Ruggine is known for its Erre Lab, where ingredients are prepared in-house. The bar offers unique cocktails like Labello, Dirty Bamboo, and Temptation Island, along with a food menu featuring homemade roast beef, slow-cooked pork ribs, and vegetarian options. Open Tuesday-Sunday from 12:00 to 00:30, and on Mondays from 18:00 to 00:30.

💳 Air Europa has introduced a new technology called Hands In, enabling customers to split the cost of online ticket payments among multiple travelers or different credit cards for flexibility and convenience. The Group Payments system allows users to share transaction costs, with personalized amounts per participant and payment link generation. Multi Card Payments feature supports the use of multiple credit cards, assisting in transactions refused due to insufficient funds. Yago Casasnovas, Air Europa's payment, fraud prevention, and distribution manager, emphasizes customer-centric solutions, aiming to reduce barriers to flying by simplifying shared costs and payment processes. Future plans include adding more payment options such as PayPal.

🏖 Jeju Island, South Korea, is set to revolutionize its tourism strategy by introducing an NFT-based digital card in the second half of the year. This card will offer exclusive deals for holders during their stay. Aimed at attracting younger, tech-savvy tourists (Millennials and Gen Z), the digital NFT card will provide discounts, benefits at popular attractions, and a blockchain platform to securely record travel details like visited locations and photos. The price of the card is undisclosed, with a trial phase planned before the official launch.

🍕 World Pizza Day is celebrated globally. In Italy, 65% of Italians eat pizza weekly, consuming 2.7 billion pizzas yearly across 121,000 establishments, generating over 15 billion euros annually. Americans are the top pizza consumers, eating 13 kg each per year. Technology plays a crucial role, with innovations like remote control systems and sustainable cooking methods using lower temperatures and optimizing fuel. Host 2025, the international hub for the white art industry, will take place at fieramilano – Rho from October 17-21, showcasing quality and innovation in pizza-making technology and ingredients.

☕ Bialetti collaborates with Pump My Moka at SIGEP, the international exhibition for artisan gelato, pastry, bakery, and coffee held in Rimini from January 18-22. Pump My Moka, created by Simone Previati and Stefano Ceverini, introduces a patented technology allowing for personalized coffee extraction, both hot and cold, enhancing aroma spectrum. The innovation includes a pump and thermometric strip for temperature monitoring, elevating the Moka Express experience. The product is showcased at SIGEP's innovative startup area, stand SUD/208, and sold on pumpmymoka.com.

🍳 Unox lancia SPEED.Compact™ ECO, un forno compatto e rapido per la ristorazione veloce, capace di cuocere snack e pasticceria surgelata in 30-75 secondi. Con design PLUG & PLAY e tecnologie ADAPTIVE.Cooking e SMART.Preheating, assicura risultati uniformi e precisa manutenzione. Presentazione ufficiale a SIGEP 2025, Rimini; disponibilità globale nel primo trimestre 2025. Unox, fondata a Padova nel 1990, con 330 milioni di euro di fatturato nel 2024, opera in oltre 110 paesi con un team di oltre 1.300 persone.

🍪 Elisir Borsci S. Marzano featured at the 46th Sigep, the International Exhibition of Gelato, Pastry, Bakery, Artisan and Coffee, in Rimini from January 18-22 (Pad. C5, Stand 192). Nuccio Caffo, CEO of Gruppo Caffo 1915, attends. Mastro Borsci line, including Vecchio Amaro del Capo and Elisir S.Marzano Borsci creams, expanded with CafCaffè Borsci and Clementino della Piana Caffo. New creations like 'cremino salentino' and reinvented 'pasticciotto leccese' showcased. Borscino, a new way to enjoy Elisir Borsci S. Marzano with coffee, and Emidea collaboration by Dipral's Fanelli family featured. Special edition '180° Anniversary Reserve' with 45% alcohol and Caffo's Bon Borsci chocolates also presented. Caffo exhibits at SIGEP 2025, Pavilion C5, Stand 192.

🍪 Sigep Vegâteau, a contest celebrating plant-based patisserie, is returning with national participation after successful editions in Bergamo, Brescia, and Lombardy. The press conference and pastry chef registration open on January 20 at Blooming Bistrò, Hall A1 - Stand AFA Arredamenti. Marco Pedron, a pastry star and Vegâteau ambassador from APEI, kicks off the competition. Registration is open until March 31, 2025, on Vegateau.it, with the national final set for May 4 in Bergamo. Prizes include a KitchenAid mixer, a master's in plant-based pastry, and a KitchenAid KF8 espresso machine. Participants receive free training via a webinar by FunnyVeg Academy.