Gestione alberghiera

📌 Università Iulm and Confcommercio Milano, Lodi, Monza e Brianza signed a hospitality training agreement. The partnership, established during the MiLoMB event "Il talento del turismo: per un’alleanza tra Università e impresa," aims to develop joint initiatives involving Confcommercio MiLoMB's associative system. This collaboration responds to Milan's 2024 influx peaks from events like February's Fashion Week and Taylor Swift's July concerts, necessitating sector development tools.

🍝 In Greater Boston, chefs like Tracy Chang, owner of Pagu in Cambridge, are revolutionizing the food fusion experience and responsible tourism. Chang, a James Beard Foundation honoree, has introduced a supportive food distribution model through initiatives like Harvard Science and Cooking, Off Their Plate, and Restore Us. Tom Schlesinger-Guidelli, owner of Alcove Boston, is redefining New England cuisine by reconnecting with local fishermen and farmers. Douglass Williams, owner of Mida, Apizza, and Dw French, leverages his Chron's diagnosis to combine taste and health, enhancing the Boston lifestyle with restaurants that are social spaces and student scene ambassadors.

🏨 Hilton has been revolutionizing the hotel industry with dual-brand properties since the early 2000s, offering operational cost savings and the flexibility to cater to diverse demands. Now, Hilton boasts 125 dual-brand properties worldwide, which would rank as the company's eighth largest brand if standalone. Andrew Harp, brand leader at Tru by Hilton, highlights the potential of dual-brand hotels to provide guests with a more flexible stay experience through shared amenities and an extensive range of services.

🍸 Niccolò Amadori, a talented Italian bartender with international experience in New York, Sydney, and Milan, founded Alto Cocktail Festival, which enters its fourth edition in late June. Amadori, with seven years of mixology experience, has worked alongside industry leaders like Nico de Soto and Takuma Watanabe. In 2024, Alto Rooftop was cited in Blue Blazer's guide and entered the Top 500 cocktail bars. The Alto Cocktail Festival has grown from six guest bartenders in its first year to 15 international professionals in the second edition and expanded to a five-day event in 2024. The next edition will last six days, featuring mixology, cuisine, cigars, and lifestyle.

🍴 The "Da Vittorio" group, founded by the Cerea family in Brusaporto (Bergamo), boasts a turnover of €95 million. Their business, which originally included a Michelin three-starred restaurant, has expanded into bistros, consultancies, and a cooking school. External dining, preferred by the Cerea family over "catering", has been a cornerstone since 1966 and now accounts for 30% to 40% of the group's total revenue. The group can cater to events ranging from small groups to 2000 participants, from Juventus and Atalanta stadium services to exclusive private dinners. The success lies in the total internal management of logistics and food preparation.

🛀 Lefay Resort, located on Lake Garda, pioneers a holistic wellness concept through the Lefay SPA Method, blending Western scientific research with traditional Chinese medicine. The new program, designed by the Lefay Spa Method scientific committee, requires a minimum stay of three nights and includes targeted experiences such as therapeutic massages, breathing techniques, and excursions in the Alto Garda park. It features the Water Shiatsu treatment and incorporates three musical channels—Deep Relaxation, Revitalizing, and Anti-stress—for emotional and physical rebalance. Lefay also offers personalized musical tracks based on individual vibrations and voice to extend the wellness journey at home.

🍸 Little Italy cocktail celebrates 20 years in 2025, originating in 2005 at New York's Pegu Club by Audrey Saunders. It transformed the Manhattan with artichoke amaro, inspiring a wave of Italian amaro-based drinks. Made with 60 ml rye whiskey, 22.5 ml sweet vermouth, and 15 ml artichoke liqueur, the Little Italy is less sweet and balanced compared to its ancestor. Alex Frezza from L'Antiquario di Napoli, ranked within the top 78 and 64 in world bar lists, praises its lasting appeal. MixologyItalia.com and FoodyBev.com feature the cocktail's story.

🌱 Frontera Gardens, established in the 1980s in Florence, specializes in landscaping and garden design, focusing on hospitality, which represents 60-70% of their business, including prestigious collaborations with Villa San Michele, Hotel Cipriani, and Splendido. Their interdisciplinary team addresses climate change by prioritizing sustainable and native plants, while also designing outdoor spaces for year-round use, incorporating sophisticated and functional architectural structures to withstand extreme weather conditions.

🏦 Italy's "away from home" market, worth over €101 billion, focuses on demand evolution, structural issues, and digital revolution. Centromarca held a seminar in Milanofiori with 250 managers from food and non-food industries. In 2024, internal demand slowed by 1.6%, with GenZ visits down by 3.1% and Millennials by 6.9%. The Northern area and large cities saw a 2% and 4% drop, respectively. Breakfast consumption rose by 0.7%, as a social event. Visits increased in commercial restaurant chains by 2% and pizzerias by 4%, while generalist mid-range restaurants fell by 4% and premium dining grew by 6%. For 2025, a visit contraction of 1.6% is forecasted. Online ordering is used by only 24.5% of restaurants, 9.5% have ERP systems, 17.5% use finance/accounting software, and 1.9% CRM software. Foreign tourist presence in accommodations exceeded 250 million in 2024, a 6.8% increase from 2023, making up 54.6% of the total. Centromarca associates with about 200 major consumer goods industries, representing 2,400 brands, with a turnover of €64 billion, a shared value of €87 billion, and 97

🍕 Molini Pivetti, a renowned milling company from Renazzo (Ferrara), becomes the main sponsor of Academy Iannucci, led by master pizza chef Vincenzo Iannucci. The partnership focuses on professional training for pizza makers, pastry chefs, and bakers, enhancing their skills with high-quality training programs. The first event, "Advice for Creating a Successful Brand," will take place on March 25 in Striano (Napoli), with over 70 industry professionals registered. Notable contributors include Ciro Poppella and Edoardo Ammendola, with Poppella sharing his journey in making Pasticceria Poppella a local reference point. Academy Iannucci plans to expand by opening three new locations in Italy, adding to the main branch at Pivetti Lab, Renazzo. Currently, the network hosts over 80 members.