Gestione alberghiera

🍳 "Visaisa", located in Saretto (CN) within the Restworld circuit, is hiring 1 Chef de Partie for the summer season. The candidate must have at least 2 years of experience. Responsibilities include supporting the chef across various dishes including traditional meals and wood-fired pizzas. A fixed-term contract is offered from late May to late September, with room and board provided (shared room), full-time commitment, and one rotating day off. Salary ranges from €2000-€2200 net per month. Benefits include staff meals and accommodation.

🍴 "Torre & Friends" kicks off on March 6, 2025, at Torre di Fondazione Prada, featuring a gastronomic series celebrating collaboration between top chefs. The opening event presents a duo—Michelin-starred Federico Zanasi of Condividere in Turin and Lorenzo Lunghi of Torre—crafting a multisensory dining experience. Highlights include dishes like "oyster with herb curry" and "eel Wellington with Café de Paris zabaglione," accompanied by 1895 Coffee Designers by Lavazza's specialty coffee. This initiative aims to be a hub for culinary art and shared enjoyment.

🍰 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.