Gestione alberghiera

🏠 Italy's hospitality and catering sector sees a significant boost during the spring and Easter holidays, with job opportunities increasing nationwide. E-work, an Italian HR solutions group, is recruiting 602 hospitality and catering professionals for luxury hotels, catering companies, and event organizers. Open positions are for waiters, runners, housekeepers, dishwashers, cooks, and kitchen helpers across various locations, including Rome (320 jobs), Venice (40 jobs), Florence (25 jobs), Milan, Sardinia (125 jobs), Abruzzo (26 jobs), Sicily (Taormina), Lake Garda (25 jobs), and Trentino-Alto Adige (26 jobs). Interested candidates can apply via the e-work portal.

🍕 "Guida Chef di Pizza Stellato," the first international recognition for master pizzaioli, is set to officially launch with events in Sicily on April 14-16. Vincenzo Varlese leads the Naples-conceived guide, which includes 67 pizzaioli from 17 countries, selected by a commission of 10 Chief Inspectors and backed by 30 undercover "Ambassadors." Italy leads with 44 recognized pizzaioli, including 16 from Sicily. A previous celebration, "La Notte delle Stelle," took place in Naples on November 25. Varlese, with seven world titles and 197 awards, has moved to Bagheria to manage the project's growing interest. Marcello Spingola stands out with his award-winning "Apizza food truck," the only Starred Ape Pizza globally.

🍕 Louis Vuitton partnered with the Cerea family of "Da Vittorio" for their gastronomic offerings at the Via Montenapoleone location in Milan. The redesigned store by architect Peter Marino features "Da Vittorio Café Louis Vuitton" and "DaV by Da Vittorio Louis Vuitton" restaurants. Chefs Chicco and Bobo Cerea offer "luxury snacking" with Italian tradition and international flavors. DaV by Da Vittorio, located at Via Bagutta 1, offers a 44-seat "Casual Fine Dining" experience. The Cerea family, with over 55 years in the business, runs several acclaimed establishments, including three Michelin-starred Da Vittorio in Brusaporto and two Michelin-starred Da Vittorio St. Moritz and Da Vittorio Shanghai since 2020.

🍴 During Design Week 2025, Identità Golose Milano collaborates with Fuorisalone and Brera Design District, offering a special menu from April 7 to 13 crafted by Executive Chef Edoardo Traverso. It's a tribute to designer Gaetano Pesce and features a four-course meal with dishes inspired by Pesce's design principles. The dining experience is complemented by an immersive space created by Corsi Design that reflects Pesce's aesthetic universe. Reservations can be made at Identità Golose Milano's website.

📈 From 2004 to 2024, Italy's workforce aged 15-34 dropped by 2 million, from 7.6 million to 5.5 million, while those over 50 doubled from 4.5 million to 9 million, according to the State General Accounting Department. In 2023, tourism had 1.4 million employees, a 31.3% increase over 10 years, with 26.8% foreigners and 52.3% women; 45.8% held temporary contracts, and 58.7% were over 40.

🍸 The Singapore Sling, a gin-based cocktail with various liqueurs and fruit juices, was created between 1910 and 1915 at the Long Bar of the Raffles Hotel in Singapore by Taiwanese bartender Ngiang Tong Boon. Initially, it was possibly designed for the female clientele. The International Bartenders Association's (IBA) official recipe includes gin, Cointreau, cherry brandy, and a pre-mix of fruit juices. The cocktail was first listed by the IBA in 1986 and has seen several revisions. The current recipe involves shaking and straining 30 ml gin, 15 ml cherry liqueur, 120 ml pineapple juice, 15 ml fresh lime juice, 7.5 ml Cointreau, 7.5 ml Dom Bénédictine, 10 ml grenadine syrup, and a dash of Angostura, served in a highball glass with a pineapple slice and cocktail cherry garnish. The Singapore Sling appeared in the 1998 film "Fear and Loathing in Las Vegas," which became a cult classic, despite its initial box office earnings of just over $10 million, under the production cost of over $18 million.

🍷 In Trentola Ducenta, near Aversa in Caserta province, Élevage Wine Restaurant offers a haven for wine and culinary enthusiasts. Founded less than two years ago by Anna Rancella from Somma Vesuviana and Naples-born Mario Di Gioia, the establishment reflects their passion for quality French wine and the balance between accessibility and quality. The wine list boasts about 200 champagne references and 700 wines, while the food menu is carefully crafted for pairing with a dynamic team including Chef Vincenzo Cozzolino and Sommelier Daniele Barbato.

🍰 At SIGEP 2025, Fabio Russo interviewed Federico Prisco, CEO of Anima Dolce, a high-end pastry brand. Anima Dolce, specializing in desserts for the Horeca world, focuses on single portions, jars, and quality cakes. The company’s core products include jarred desserts and spoon desserts, offering a balanced quality-price ratio to the restaurant industry. Their catalog features traditional sweets, like pastiera napoletana, classics such as tiramisu, and specialties like IGP annurca apple delight, successfully reaching distribution and catering through modern techniques.

🍴 Ristorante Campo Cedro in Siena is hiring a Chef de rang with a minimum of 2 years experience. Responsibilities include customer service, menu presentation, wine selection, and table service. Requires intermediate English and wine knowledge. Offers a full-time contract over 6 days a week with split shifts, Monday off, salary ranging from €1400-€2000 excluding the 13th and 14th-month pay, plus initial training.

☕ A Rome-based café restaurant in Flaminio, part of Restworld circuit, seeks 1 Bartender with at least 5 years experience. Located in an early 1900s building, near Ponte della Musica, MAXXI, and Renzo Piano's Auditorium, it's open breakfast to dinner. Offers high-quality cuisine. The role includes evening shift cocktail preparation. Contract: fixed-term leading to permanent. Work: Full-time, 5 days/week, 40h, approx. 4pm-12am, rotating days off. Salary: €1500-€1700/month net, over 12 months.