Aperture

🍽 De Santis, an iconic Milanese sandwich shop, opened in London on November 27. Celebrating 60 years, De Santis has four locations in Italy, including the historic Corso Magenta 9 and an expanded spot at Rinascente Milano Piazza Duomo, plus a new London branch in Mayfair's Mercato Metropolitano. The expansion marks De Santis's international growth and ambition to export Italian taste globally. The London location features a contemporary design and aims to offer an authentic culinary experience.

🍴 Pescaria opens a new location in Courmayeur at The Outsider Courmayeur with a 100-seat capacity, launching on December 1. The "Unusual Kitchen" menu by chef Peppe Guida includes both seafood and for the first time, meat-based dishes like artisanal Wurstel and Valdostano burger, alongside their renowned sandwiches such as the bestseller with prawns. Open daily from 11:00 to 18:00, offering après-ski from 15:30 on weekends.

🏨 Qarlbo AB launches new hotel brand Miramis, with initial portfolio from Erqole. In 2023, Hotel La Roqqa and Isolotto Beach Club in Porto Ercole, and Hotel Torre di Cala Piccola in Porto Santo Stefano, along with Fattoria La Capitana in Magliano in Toscana, are set for major renovations. Urban regeneration includes a new hotel in the ex Cirio factory area in Porto Ercole. Flavio Bucciarelli, CEO of Qarlbo Hospitality, and Stefano Cuoco, CEO of Erqole, lead over 200 employees in providing unique experiences and community growth.

🎂 Palazzo Planeta in Palermo unveils 4 new suites, strategically located for easy access to historic sites, embodying a deep connection with the city's history. Francesca Planeta, awarded the Compasso d'oro, curated the interior design which features a blend of liberty charm and contemporary touches, including English-inspired curtains and hexagonal cementine floors from Comiso. The suites are named after the allegories of the seasons found at the Quattro Canti. A new communal kitchen allows guests to enjoy Sicilian wine-tasting experiences, guided by a wine expert, showcasing Planeta's production across five territories: Menfi, Vittoria, Noto, Etna, and Capo Milazzo.

🍕 Mathew Myladoor and Renato Strazzeri, owners of Cimarra 4, offer a new take on the neighborhood pizzeria, catering to both tourists and locals, with a focus on those with dietary restrictions. Cimarra 4 in Rome is a hub of inclusivity, featuring gluten-free starters like the Violet Queen croquette made with Bayard purple potatoes, Pecorino Romano, and Tellicherry black pepper from Kerala, India. The pizzeria also serves a special Purple Gin Tonic and a unique "Pepperoni romana" pizza with homemade spicy oil. Mathew, born in 1988, carries on his father's culinary legacy, and his wife Martina's celiac disease inspires the restaurant's inclusive menu. Cimarra 4 offers a gluten-free and lactose-free menu, including Roman dishes and desserts, complemented by a beverage selection featuring alcohol-free drinks and Baladin's gluten-free beer. Open Tuesday to Sunday 17:30 - 23:30, with the kitchen open until 22:45, it's a place where Roman pizza meets diverse dietary needs.

🎂 Pasticceria Dolcemascolo, acclaimed for its craftsmanship, presents its traditional Panettone Artigianale, endorsed by maestro Matteo Dolcemascolo. A family business started 60 years ago in Rome, expanded to Frosinone in 1990, and opening in Rome's Prati district by the end of 2023. The panettone, known for its 40-day shelf life and distinct moistness, undergoes a meticulous 3-day crafting process. Variants such as chocolate-pear and pistachio available for Christmas 2024. Shops in Rome and Frosinone open during the holidays, with online sales across Italy starting November.

🍹 Terrazza Aperol, a cocktail bar in Venice close to Piazza San Marco, collaborates with Prisma for custom-designed cicchetti showcase and U-shaped operational block, both made of AISI 304 stainless steel. The showcase features tempered glass, a rear door, temperature control, and a Corian lower surface, while the operational block includes refrigerated cells, diversified temperature freezers, high-capacity extractable drawer modules, and storage for utensils. The design by Vudafieri Saverino Partners modernizes the traditional Venetian aperitif experience with Aperol Spritz and cicchetti.

☕ Salvatore Riunno, World Champion of Latte Art, was interviewed at Triestespresso by Fabio Russo. Originating from Naples, Riunno's career began with a passion for coffee, evolving into a barista profession. At the event, he held a workshop and demonstrated La San Marco machines and systems. La San Marco, a staple brand in Riunno's career, supplied his first home machine and continues to support him in competitions. Recently, Riunno secured another victory at the prestigious black level of the competition.

🍕 Roncadin, azienda friulana, inaugura un nuovo stabilimento a Chicago - Vernon Hills (Illinois) il 18 novembre, con una capacità produttiva di 30 milioni di pizze surgelate all'anno e 100 posti di lavoro. Il mercato nordamericano vale 6 miliardi di dollari e Roncadin prevede un fatturato di 78 milioni di dollari nel 2025, mirando a 200 milioni. L'investimento ammonta a 30 milioni di euro e il CEO di Roncadin INC è Alessio Lucchese. La Società Benefit e B Corp dal 2021 e 2024, rispettivamente, ha 800 dipendenti e un fatturato 2023 di 175 milioni di euro con una produzione annua di 100 milioni di pezzi a Meduno.

🎄 Christmas 2024 sees a new trend with 21% of events being alcohol-free, particularly among Generation Z, who prioritize health, inclusivity, and unique experiences. 74% of Gen Z cite health as a reason to reduce alcohol consumption. Despite this, 44% of companies hold traditional parties with over 100 guests, focusing on memorable, social media-worthy experiences. Companies choose unconventional venues like industrial warehouses, with 13% of 2023 bookings for such spaces and 65% of parties favoring standing or mixed arrangements. Additionally, 39% plan their holiday events before the peak season, showing early preparation trends. Alcohol budgets, however, are up by 9.4%, indicating a balance between non-alcoholic options and quality alcoholic offerings.