Gestione alberghiera

🍺 DOuMIX?, born in 2022, showcases at Beer&Food Attraction in Rimini, Italy from February 16-18 with their low alcohol Fruit Spritz made from Squeeze pre-mixes. Ambassadors like Antonio Abatangelo, Davide Ballestrieri, and influencer Giorgio Facchinetti are featured. Visitors can explore 31 syrup flavors, DOuMIX? Cordial, Syrup Tea, Sauce, Stracciamix launched at Sigep 2025, Granita Base, Cream, Fruit Elixir, and a complete Bubble Tea kit with Syrup Green Tea and DOuMIX? Bubble. Meet them at Beer&Food Attraction 2025, Pavilion C1 Stand 073.

🍕 "Don Antonio 1970", a pizzeria in Salerno, is looking for a cook with at least 3 years of experience. Responsibilities include ensuring proper food preservation, maintaining a clean work area, managing kitchen orders, and plating dishes. The contract is full-time, 6 days a week, 17:30 - 23:30, with a day off varying according to needs. The salary is €1,500 net per month, with potential adjustments based on experience and skills.

🍕 Mulino d'Oro, established in the early '90s by Annamaria Molino and Gaetano Migliaccio in Casalnuovo di Napoli, specializes in fresh pasta craftsmanship. The duo also launched Lelù Bistrot, a fresh pasta-focused eatery open Friday and Saturday evenings, and Saturday and Sunday for lunch. Mulino d'Oro offers a Valentine's Day menu featuring Ravioli dell'amore with Mazzara del Vallo red shrimp tartare paired with Champagne. Lelù Bistrot, run by Leandra and Ludovica, provides an authentic taste experience and includes gluten-free options.

🍕 Pizzaiolo Daniele Cacciuolo, 33, celebrated at the 75th Festival di Sanremo's Opening Gala, organized by The Code with Forbes Italia. His "Daniele Cacciuolo pizzeria&bistrot" in Gela boasts Gambero Rosso awards. From a Naples family with over 30 years in the restaurant business, Daniele realized his dream in Sicily and now relishes his success at Sanremo alongside his wife Marzia.

🍺 "Birra Raffo" founded in 1919 in Taranto, Puglia, expanded its distribution nationally in 2024. The brand partnered with artist Serena Brancale, who represents Italian nu-soul and jazz, for the 2025 Sanremo music festival. The collaboration includes a video story and a digital and social campaign. Raffo, known for its cereals from Puglia Non Refined, launched "Raffo Lavorazione Grezza" in 2024 as part of a major brand push by Birra Peroni.

🍴 Sbracio, a Roman restaurant specializing in grilled cuisine, has launched a new tasting menu "Roma alla brace." Founders Francesco Formicola, with a degree in Biological Sciences and an ALMA diploma, and executive chef Andrea Cavallaro, who trained at A tavola con lo chef and worked at Hotel Hassler and Michelin-starred Per Me, celebrate Roman and Lazio's traditional flavors with Paraguayan Quebracho Blanco and South American holm oak charcoal. The menu includes iconic Roman dishes like Supplì al ragù and Trippa alla romana, with desserts like wood-cooked apple with a price of €45 per person. Sbracio, opened in 2021, covers 130 square meters with 40 seats. Quality ingredients are sourced from providers like Paolo Petrilli and Gm Carni di Gustavo Minacci, with a wine list exceeding sixty labels curated by wine enthusiast Formicola.

🍵 At Sigep 2025, Vincenzo Pagliero, CEO of P&C SpA, showcased Accademia La Caffetteria, aimed at expanding into the specialty coffee market following the acquisition of a Barolo roastery. Their goal is to provide artisanal coffee with a focus on origin, differing from traditional espresso. Accademia La Caffetteria offers full support for opening specialty coffee shops and for horeca operators to develop their coffee sector. They collaborate with Alpro for plant-based drinks, Fonte for beverage powders, and Forno D'Asolo for bakery products.

🍶 Quaglia – Antica Distilleria dal 1890 will showcase its liquors at an exclusive event in Sanremo at the Billboard Lounge, Bagni Tahiti, in collaboration with Forbes Italia and Billboard Italia. Guests can sample spirits, including the newly designed Iconic Vintage Line, featuring violetta, rosa, chinotto, and bergamotto flavors, and engage in exclusive talks with Italian music industry figures. The event celebrates Italian culture during the country's most anticipated music week.

📆 In Italy, vacation rental managers rely on hotel reservation calendars to optimize occupancy rates and enhance guest satisfaction. These dynamic tools track bookings, availability, maintenance status, automate room availability updates across platforms, adjust rates for seasonality and events, and can improve financial outcomes through dynamic pricing strategies. The right calendar integrates seamlessly with property management systems, is user-friendly, customizable, and scalable. Chekin offers a 14-day trial without the need for a credit card, aiming to save property owners 87% of their time and increase earnings per booking.

🍴 Ristorante Sustanza, led by Chef Marco Ambrosino, offers a dining experience that intertwines culinary techniques and cultural anthropology. Located in the historical setting of Galleria Principe di Napoli, Ambrosino, born in 1984, trained under Michelin-starred chef Libera Iovine at Melograno in Ischia and René Redzepi at Noma in Copenhagen. The menu features three tasting paths: Piccolo Cabotaggio (5 courses for €100), Medio raggio (8 courses for €130), and Lungo corso (10 courses for €160), exploring Mediterranean traditions and flavors. Ingredients vary seasonally, focusing on local produce. Dishes include an ongoing vegetable broth, a two-year-old "brodo madre," char-grilled artichoke with various textures, and a reinterpretation of ancient Roman moretum. Desserts by Pastry Chef Federico Andreini maintain the savory theme, including a dessert with Mediterranean amaro. The culinary journey is complemented by carefully paired beverages, including a revisited Margarita.