Gestione alberghiera

🎂 In anticipation of Christmas 2024, Matteo Cunsolo of La Panetteria in Parabiago (Milan) unveils an exclusive selection of baked goods available by reservation until December 15 at 338 5434922. The Panettone Limited Edition 2024, limited to 50 pieces, features Colombian chocolate and Japanese wasabi. A Panettone ai 4 cioccolati is priced at €35.00, with half the proceeds supporting La Ruota Onlus. Additional offerings include pistachio and white chocolate, amaretto, almond, caramel and chocolate, and gin-flavored panettone, in collaboration with Natura Gin, showcasing local botanicals.

🍴 Giuseppe Scicchitano, acclaimed chef, upholds Neapolitan culinary tradition at his Naples restaurant and shares it in his book ‘O sapore d’‘o mare by Cairo Editore, with journalist Gabriele Parpiglia. Known for dishes like spaghetti with chocolate, shrimp and gold leaves, risotto ai crudi, cheesecake Maria, and gamberi alla chitarra, Scicchitano combines tradition with innovation, allowing readers to recreate his recipes at home. His journey, influenced by his family's historic restaurant, continues to enchant with a taste of Naples.

🍴 Renowned restaurant in Rimini seeks 3 Chef de Partie with 2-3 years of experience. Positions involve managing orders, maintaining cleanliness, and ensuring standard portions. Offers fixed-term contracts with full-time potential, requiring 6-day work weeks with varying shifts, including split shifts on Saturdays. Salary ranges from €1,800 to €2,200 net per month. Professional growth opportunities are available. Gender-inclusive job offer as per laws 903/77 and 125/91.

🍴 Executive Spa Hotel in Fiorano Modenese (MO) celebrates its rooftop fine dining restaurant ALTO winning its first MICHELIN Star, led by Chef Mattia Trabetti. Known for "Modena Safari" and "Emilia Vegetale" tasting menus, ALTO earns 3 Cappelli from Guida de L'Espresso's Best Restaurants of Italy 2025. The ground floor Exè Restaurant, by Chef Paolo Balboni, maintains its MICHELIN Guide selection for the second year. ALTO's wine cellar, with over 800 labels, receives the Premio Carte Vini Italia 2024 at MWW Awards.

🍴 At Innesto in Latina, Chef Niky Munaron specializes in traditional culinary experiences with a personal touch, using local ingredients. Trained in Reggio Emilia at the Salsomaggiore hotel institute, Munaron gained significant experience at Enolojico for a decade before opening Innesto in 2016. The restaurant offers a seasonal menu—four starters, main courses of land and sea, and desserts featuring homemade ice cream. The wine list boasts 180 labels, with natural and organic options. The venue seats about 30 people and expands with a summer gazebo. Innesto operates as a culinary lab selling homemade products, including holiday specials and conserves from Munaron's garden. It is open Tuesday-Saturday for dinner and Sunday for lunch.

☕ Giuseppe Fiorini won the Master Coffee Grinder Championship 2024 in Ecosistema hub on November 24, scoring 208 points. Iuri Grandini and Ilaria Izzo placed second and third. The event included a specialty coffee from Sumatra's Gayo region, with a TDS of 9.83, a BR of 17:32 in 19 seconds. A masterclass on women's roles in coffee preceded the competition, attended by industry professionals like Francesca Bieker and Eleonora Pirovano.

🏠 Managing a Spa or Wellness Hotel can be challenging due to an expanded range of services and staff, especially when targeting outside clients. Integrating cloud technology simplifies operation, organization, and enhances guest satisfaction. Interactive planners provide a complete view of wellness management, including appointments, available cabins/areas, and staff schedules, with direct room billing capabilities. Cloud-based management systems allow for detailed data analysis on wellness center operations, including treatment numbers, customer preferences, and staff performance, to improve sales strategies and services. Benefits of cloud management also include remote data access, increased data security, automatic backups, and regular software updates. Implementing advanced management systems not only heightens operational efficiency but also enhances customer experience and loyalty.

🍕 Diego Vitagliano, a renowned figure in the contemporary Neapolitan pizza scene, is celebrated in "La Pizza Napoletana tra creatività e tradizione," a 240-page book by Italian Gourmet detailing his journey and innovations in pizza-making. Vitagliano's brand has grown since 2016, with three locations in Naples and Pozzuoli, international ventures, and accolades like 1st place in 50 Top Pizza Italia (2023, 2024, 2025), 2nd place globally (2025), and Tre Spicchi from Gambero Rosso since 2021. The book launch is set for December 2, 2024, at Renaissance Naples Hotel Mediterraneo.

🍕 Giuseppe Domenico Larosa, with his sister and another family member, opened a steakhouse in Ostia, a seaside town, ten years ago. The restaurant, Royalbeef, has a 60-seat capacity, includes 20 outdoor and 40 indoor seats, and features a visible kitchen and pizzeria. Alessandro Splendori, previously an ex-flight assistant, became a celebrated pizzaiolo and partnered with Royalbeef, bringing a unique crispy Roman pizza. The menu offers both à la carte and tasting experiences, with a beverage selection of around 100 red wines and 50 whites. Royalbeef X Splendori Pizza is located at Via Rutilio Namaziano 16/18, Ostia Lido, with dinners and Sunday lunches, closed on Tuesdays.

🍕 "Pizza, Dialoghi d’Autore" event will be held in Milan on Thursday, November 28, at Hub via Romagnosi. Master pizza makers Raffaele Bonetta from Raf Bonetta Pizzeria in Pozzuoli (Napoli) and Roberto Davanzo of Bob Alchimia a Spicchi in Montepaone (Catanzaro) will share their innovative approaches and quality ingredients supported by Molino Casillo. The unique menu features the Tonda al forno, Tonda in doppia cottura, and a pizza-inspired dessert. Reservations can be made through Identità Golose Milano’s official channels.