Gestione alberghiera

🍕 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.

🥂 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.