Gestione alberghiera

🍞 Pinsa, unlike traditional pizza, contains wheat flour, soy flour, and rice flour, with a 24-hour leavening process that gives it a crispy exterior and soft interior. Mennato Pastore of Pinsami highlights its suitability for vegetarian and vegan diets due to no animal fats and a high water content for a low-calorie option. Precoked bases allow for quick preparation, adaptable for various toppings, and ideal for any meal or snack.

🍴 Ciccio Sultano, renowned Sicilian chef, was honored as Cavaliere al Merito della Repubblica by Prefect Giuseppe Ranieri, celebrating his dedication in the gastronomic field. Sultano's restaurant, Il Duomo di Ragusa, upheld two Michelin stars in the 2025 Michelin Guide, affirming his commitment to Sicilian cuisine excellence. The chef views the award as recognition for his team's effort and a message of hope for future generations through Sicilian culinary and cultural promotion.

🍴 "Il Passerotto 1890", a traditional Milanese restaurant in Saronno (VA), part of the Restworld circuit, is looking for 1 Head of Section with at least 2 years of experience. Also considering assistant chefs willing to grow. Duties include first and second courses. Offers full-time permanent contract after trial period, with shifts from Tuesday to Saturday for dinner (16-23), Sunday lunch (11-14), Monday off. Salary ranges from €1600-1800 net per month, excluding 13th and 14th-month pay.

🏆 April 2024, Nolinski Venezia, the first Italian hotel of the French group Evok Collection, opened June 2023, celebrates as its restaurant, Palais Royal Venezia, earns its first Michelin star in less than a year. Chef Philip Chronopoulos, previously at the helm of the two-Michelin-starred Palais Royal in Paris for nine years, brings his expertise to Venice. Emmanuel Sauvage, co-founder and CEO of Evok Collection, highlights a shared philosophy of loyalty and trust. Next year marks the Palais Royal Restaurant brand’s tenth anniversary, boasting three Michelin stars across two cities.

🍴 Cascina dei Filagni restaurant in Grumello del Monte (Bergamo) is hiring a chef de partie with 2-3 years' experience. The team consists of 5 people, working full-time on fixed-term contracts aimed at permanent hiring. Candidates must have experience in local cuisine and pastry. Work schedule: 5 days a week, split shifts 10:00-14:00 and 18:00-22:00. Salary: €1,500 to €2,000 net per month, based on experience.

🖤 CSM Ingredients, part of a group also including HIFOOD, will showcase at Food Ingredients Europe in Frankfurt. The event spotlights food innovation, with protein-enrichment products like Proteios and Micro Protein by HIFOOD and a new collaboration with Heallo for low-glycemic bakery items. Solutions for egg replacement, fat reduction, and extended bread freshness up to 14 days are also highlighted. The group serves the food industry in over 120 countries with 8 production plants and 4 innovation centers.

🏠 Milena Pepe's Tenuta Cavaliere Pepe climbed to 14th place in the 2024 World’s Best Vineyards list, up from 74th in 2022, becoming the highest-ranked Italian vineyard. The estate, founded by Pepe's late father Angelo, began its modern journey in 2005 when Milena, then 25, took over, focusing on native grapes and modern winemaking. Covering 70 hectares of vineyards and 12 of olive groves, the estate produces over 450,000 bottles annually, featuring varieties like Greco, Fiano, Falanghina, and the award-winning Taurasi reds "Opera Mia" and "Loggia del Cavaliere Riserva".

🍝 Compagnia Italiana Sali and Atisale, Italian leaders in fine sea salt production and distribution, have partnered with Milan's Istituto Amerigo Vespucci for the 2024/2025 academic year. They will offer a year-long master to first-year students focusing on the diverse universe of salt. The master program includes practical kitchen tests with various salts provided by Compagnia Italiana Sali and Atisale, menu creation, and tasting, complemented by theoretical classroom lessons. Students will conclude by presenting a technical-organoleptic "Carta dei Sali.

🍕 Pizzeria ‘I Borboni’, founded in August 2018 by Valerio Iessi and Daniele Ferrara, ranks 40th in the 50 Top Pizza Italia 2024 and 92nd in the 50 Top Pizza World 2024. With a menu that changes every 90 days to honor seasonality, they offer a contemporary take on pizza with innovative techniques and a focus on digestibility. Located in Pontecagnano, the restaurant accommodates 150 indoors and 250 outdoors, open daily for dinner and Sundays for lunch.

🍴 Ostaria Pignatelli in Naples received the “Bib Gourmand” title from the Michelin Guide 2025, identifying it as one of the 16 new restaurants selected for offering quality dining experiences with excellent value for money. Michelin inspectors seek out restaurants combining taste and affordability, from big cities to reachable only by backroads. Maître Giulio Verbini expressed pride in their work and the recognition. The restaurant is known for its Neapolitan and regional cuisine.