Gestione alberghiera

🍰 In Bacoli, near the Parco Archeologico delle Terme di Baia, the Hosteria Bugiarda offers an unconventional take on Campi Flegrei's gastronomic tradition. Established in 2019 by Luigi Costigliola (born 1987) and Luca Costigliola (born 1990), the restaurant builds on their hospitality training and experience in starred kitchens. The name derives from their great-grandparents, known as “i bugiardi” (the liars), and the menu features deceptive dishes, such as their signature "Pasta e patate bugiarda". The interior features intimate rooms with minimalist decor and local art, while the exterior offers a small dehor for outdoor dining. The wine list extends beyond regional labels to a broader international selection, and the restaurant has also created its own Amaro Baro.

🍕 In Milan, Ronin Robata at Via Vittorio Alfieri 17, reopens, blending Japanese tradition and innovation. It features Yakiniku, a Korean-Japanese grilled meat tradition from the 1960s. The restaurant offers a convivial experience with central table grills and a signature cocktail service. Ronin Robata, part of the Kobe Consortium, collaborates with Muhenaru Ozaki san and serves three A5 Wagyu varieties and six international meat types. The menu includes shared appetizers, and Kobachi sides for a complete gastronomic journey.

📚 Assoturismo Confesercenti and Sapienza University of Rome's Department of Management have created a network involving universities, businesses, and public and private organizations to foster synergies and collaborations in education, research, and student placement, emphasizing diversity and social inclusion. The partnership aims to maintain a connection with production realities and institutional interests, facilitating the exchange of skills and experiences, and aligning with Sapienza's Strategic Plan 2022-2027 objectives. Coordination is managed by representatives from both Assoturismo and the Department of Management.

🎬 At the Venice Carnival 2025, chef Alessandro Borghese presents his new special "Seduzione in laguna" at AB – Il lusso della semplicità, Cà Vendramin Calergi, available until March 2. Inspired by Giacomo Casanova, who craved shrimp at birth (April 2, 1725) and in his last letter, the dish celebrates the "Il tempo di Casanova" themed Carnival ending March 4. The restaurant's decor honors Venetian traditions and Casanova's legacy.

🍴 Dry Milano introduced the pairing of pizza and cocktails in 2013, sparking a trend that elevates the dining experience by matching flavors and textures of food and drink based on similarity and contrast. Niccolò Amadori, bar manager at Alto Rooftop Bar in Cervia, featured on the BlueBlazer guide and among the top 500 bars, shared his suggestions at Porto 11 on March 2 for ideal pizza and cocktail combinations, emphasizing the balance of flavors, acidity, and consistencies for a harmonious pairing and memorable gastronomic experience.

🍳 "Silene", a high-level restaurant in Pescina (GR), part of the Restworld circuit, seeks 1 Pastry Chef with at least 2 years of experience. Responsibilities include bread-making, restaurant pastries, cakes for private events, amuse bouche, and pre-desserts. Offers a one-year fixed-term contract with the goal of permanent employment. Benefits include meals, single accommodation 150 meters from the workplace, and a full-time schedule—Tuesday to Friday from 18:00 to 23:00, weekends for lunch (12:00-15:00) and dinner (18:00-23:00), with Mondays off. Salary ranges from €1,800 to €2,000 net per month, plus a 13th month and bonuses for private events. The job is open to all genders per laws 903/77 and 125/91.

🏠 Airbnb charges service fees to hosts in Italy to cover platform usage costs. Two main commission models exist: split-fee between host and guest, with hosts typically paying 3%, and guests paying 5-15%; and host-only fee, introduced mainly in 2022, with a higher 14-16% host commission. Local factors, including tourist taxes and regulations, impact final costs. Understanding these is crucial for effective pricing strategies and profitability in the Italian rental market. Hosts must consider additional costs like cleaning fees and VAT implications.

📖 Cattel Spa, a leading food and non-food distribution company for the Horeca sector in Northeast Italy, hosted over 20 first-year students from ITS Marco Polo Academy on February 27 at their modern Noventa di Piave headquarters. The students, enrolled in a two-year Logistics Manager course in port and airport management in Venice, were tasked with a practical project to address a hypothetical customer service scenario, assisted by Cattel's personnel, including two former interns from the same school now employed by the company. The initiative aims to enrich the educational journey of future logistics professionals.

🍴 Italian restaurant industry revenue increased by 1.1% in December 2024 compared to December 2023, with an annual growth of 0.7%, despite economic slowdowns. The sector's 2024 performance, highlighted by a dynamic first half and a weaker summer, outpaced the modest service sector growth of 0.3%. Fipe - Federazione Italiana Pubblici Esercizi recognized the sector's positive growth amidst challenges faced throughout the year.

🍕 PIANETA PIZZA - Spiedo & Margherita is a new pizzeria in Rome's Appio Latino neighborhood, offering delivery and takeout with a blend of tradition and innovation. The menu features "Tonda Romana Moderna" pizzas with stone-ground flours, high-hydration doughs, and toppings that range from classics to regional reinterpretations. Sara De Bellis, Project Manager, has created a dynamic project with Chef Daniele Maragnani, Pizzaiolo Daniele Covi, Antonio Crea, Angelo Lucarella from Gourmandise, and Gianluca Sanzi from JAS, focusing on a variety of culinary offerings from crafted pizzas to spit-roasted chicken and ready-to-drink cocktails. Located at Via Amedeo Crivellucci 11-13, Rome, S&M is not just a pizzeria and rotisserie but a hub for food culture, courses, and events.