Gestione alberghiera

🥂 Founded by Riccardo Giraudi in 2005, Beefbar has grown to include a selection of fine cocktails. The first Beefbar Cocktail Competition saw bartenders from global locations like Paris, New York, and Dubai compete, with Giovanni Singh from Milan winning with his cocktail Sobremesa on November 13. Partnered with Brugal, a rum producer with 135 years of history, the competition celebrated creativity and tradition in mixology.

🍴 "U Barba Osteria Genovese", located in Porta Romana, Milan, part of Restworld, is hiring a Capo Partita with at least 2 years of experience and preferably hotel management education. The position involves station management, service, orders, supplier management, calculating food cost, and assisting with staff management. Offers fixed-term contract with potential for permanent employment. Full-time shifts are 15:00-23:00 with Mondays off. Salary ranges from €1,600 to €2,000 net per month.

🍸 Palermo Cocktail Week's second edition showcased bartender Lorenzo Manconi and the Cadello 88 liqueur from a 168-year-old family-run distillery in Trentino, Italy. Manconi, a 30-year-old Sardinian, has been in London for over 12 months as the head mixologist at Florattica, the Canopy by Hilton's rooftop bar. He started bartending 15 years ago, making 800-900 drinks per night at the Phi Beach club. Lorenzo's ambition is to create behind the scenes, despite enjoying the limelight. He highlighted the impact of Brexit on London's hospitality industry and did not rule out moving to Barcelona, the new mixology capital of Europe.

🍷 Elena Penna and Luca Currado Vietti, producers at Cascina Penna Currado, launched Elena Spirits in Serralunga d’Alba, housed in a 2,400 sqm facility dating back to 1554. Their product line includes a 42% vol "Langa style" gin and three vermouths crafted with local botanicals, listed in Spirits&Colori's catalog. Spirits&Colori, from Reggio Emilia, has specialized in distributing spirits since 2016. Elena Gin pairs best with neutral tonics to highlight its aromatic notes.

🌱 Linfa, a 100% gluten-free, plant-based restaurant in Milan founded by Edoardo Valsecchi, was awarded first place in the "Best Vegetable Bistro – D’Amico Award" by 50 Top Italy 2025. The restaurant, pioneer of plant-based sushi in Italy since its opening in May 2021, previously placed seventh in the rankings before reaching the top this year. Linfa's success demonstrates a commitment to sustainable, innovative, and quality cuisine, offering a comprehensive culinary experience that's both organic and seasonal.

🎂 Gruppo Eurovo, an egg specialist for over 70 years, partners with pastry master Gino Fabbri to create iconic Christmas recipes featuring Eurovo Service's Élite egg products. The collaboration includes two video recipes for pastry cream and zabaione, perfect for enriching Panettone and Pandoro. Élite egg products are category A, 100% Italian, free-range, preservative-free, vertically integrated, homogenized, and pasteurized. Eurovo Service's 1 kg resealable brick packaging allows for precise dosing and freshness preservation up to 2 days post-opening.

🍝 Chef Giuseppe Iannotti presents Pastai Sanniti, a line of pasta with a very low gluten index in 980-gram packages for optimized 70-gram servings per person. The line features 11 different pasta shapes and is produced using careful methods that preserve quality and ease digestion by vacuum-extrusion and slow drying at low temperatures. Krèsios, Iannotti's restaurant in Telese Terme, holds 2 Michelin stars. The chef, born in 1982, has been cooking since age 6 and took over Krèsios in 2007, earning its first Michelin star in 2013 and a second in 2021.

🍰 Antonio Dell’Oro, Pastry Chef Coordinator at Pasticceria Marchesi 1824, reinvents the classic Tiramisù as a festive dessert, infused with the scents of cinnamon, almond, and orange, integral to Christmas tradition. Forno Bonomi, a brand from Verona and leading producer of savoiardi (ladyfingers), exports these key ingredients globally, elevating the beloved Italian dessert, Tiramisù. Dell’Oro's version allows even novices to create a visually delightful and flavorful ending to their holiday meals with ease. Ingredients include mascarpone, fresh cream, coffee, chocolate, and savoiardi, among others, with detailed proportions for creating the cream, syrup, and decorative elements.

🍕 Over half of respondents recognize the importance of Food Courts in choosing shopping malls, with 30% seeing them as a destination in themselves—48% among Gen Z. In Italy, approximately 160 national Food Court locations were mapped in 2023. The survey by BVA Doxa included 1,506 participants, analyzing frequency, attraction, and consumption behavior. Food Courts are mostly visited for lunch throughout the week (41%) and on weekends (37%). In 2023, restaurant revenues in shopping malls grew by 10.3% compared to 2019, reaching productivity of €4,220 per sqm/year, with an average contract duration of 7 years and a variable fee impacting 6-7%. Food operations represented 20% of the commercial activities in 2023, while franchising accounted for about 70% of the brands in Italian Food Courts.

🍫 Ritter Sport, a family company for four generations, commits to sustainability with 100% Certified Sustainable Cocoa since 2018. The new "Duo" line offers 218 grams of combined flavors like Crunchy Duo and Fruity Duo. Winter selections include Winter Almond Mousse and Crunchy Creamy Winter, while the Vegan line features Crunchy Whole Hazelnuts and others. Available in stores: Vegan line at €2.69, Duo line at €4.39, and Winter line at €1.99.