Gestione alberghiera

🍕 In Siziano, a renowned venue seeks an experienced Pizzaiolo with 2-3 years in the field, skilled in dough preparation, pizza topping, stretching, and kitchen equipment management. Offers a full-time fixed-term contract with hiring goals, requiring a 5-day workweek (Sunday and Monday off), single shifts, and career growth opportunities. Part-time weekend positions negotiable. Salary ranges from €1,800 to €1,900 net per month.

🍕 In Rome, the IPSEO V. Gioberti's training project, sponsored by ASSICA, the Italian Ambassadors of Taste, and Re.Na.I.A., was launched today, aiming to enhance the culture of European agri-food excellence in Italian hotelier schools from 2024 to 2027. Over 700 students will explore the world of pork meats through the European campaign "Trust Your Taste, Choose European Quality." This includes practical show-cooking masterclasses by chefs. The tour will visit cities like Monza, Riolo Terme, and Torino, with dates set from October 25, 2024, to February 18, 2025.

🍴 In Milan's Navigli area, an elegant restaurant and wine bar is seeking an Assistant Cook with 2-3 years of experience. Responsibilities include food preparation and kitchen maintenance. The fixed-term contract may lead to permanent employment, with full-time hours across six days a week. The salary ranges from €1,200 to €1,300 net per month, with prospects for professional growth in the dynamic Horeca sector. The job is open to all candidates, in compliance with laws 903/77 and 125/91.

🍴 Restworld is hiring a Capo partita for Linfa - Eat Different, a renowned restaurant in Porta Genova, Milan, led by chef Franklin Nastasi. Linfa, listed in Forbes' 100 Italian Excellences and awarded a Cappello by Guida l'Espresso, offers a plant-based, eco-friendly menu focused on local, seasonal ingredients. Candidates need 3-5 years of experience, preferably in starters. The role is full-time, 5.5 days weekly, with a salary between €1,800 and €2,000 net per month, aiming for permanent employment.

🎂 Christmas 2024 will witness a completely revamped Motta product line, designed by Chef Bruno Barbieri, featuring innovative panettoni and pandori. Motta, a premium brand under the Bauli Group, has redefined Italian pastry tradition through a meticulous selection of ingredients and taste combinations. Special products include the Classic Panettone with raisins and Calabrian orange candied fruit, Glazed Panettone with dark gianduia chocolate and French-style candied cherries, and Malaga Panettone with a blend of raisins, citrus, and vanilla. The reinvented Pandoro introduces new textures and flavors such as the soft dome-shaped "Pandoro a Colori" with violet flavor. The new Motta collection debuted on October 23 at an exclusive event at Palazzo Clerici in Milan, anticipating a major multichannel campaign starting October 27.

🎃 Ernst Knam, renowned as the "Re del Cioccolato," unveils a Halloween-themed pastry collection featuring handcrafted chocolate art pieces such as the LUMACA with milk chocolate and dark chocolate shirt, spooky-themed biscuits like Biscotti Fantasmino with white shortcrust pastry, and the Tavoletta Halloween with white chocolate and smoked paprika. The collection also includes Praline Sangue with white chocolate and pistachio, “Cervelletti di Halloween” brain-like creations, Zucchette in two flavors, unique Teschietto in bronze and silver, Lollipop Zucca and Lollipop Fantasmino for children, and Lekka Lekka Zucca with decorated white chocolate. For the gourmands, there are mono mousse desserts, the seasonal Mousse Zucca, Mokaragno with chocolate and coffee, Torta di Zucca with chocolate and pumpkin, and a savory Quiche Salata. Available at Knam’s historic shop in Via Anfossi, Milan, and online at eknam.com/it/shop_online, these treats combine high pastry artistry with a touch of Halloween mystery.

🎂 Diamond Cafe in Santa Lucia (RM), part of Restworld circuit, seeks Pasticcere with a minimum of 3 years' experience. Preference for hospitality school graduates, owning a car is essential. Full-time role, 1-year fixed-term contract with potential for permanent position. Work schedule: 6 days a week, 07:00 - 15:00. Offers professional growth, employer-funded training. Starting salary: €1,400 net per month. Open to all genders as per laws 903/77 and 125/91.

🍴 Chef Denny Lodi Rizzini of Makorè, offers a menu blending tradition and experimentation in Ferrara. New appetizers feature Luccioperca from the river Po and Gambero rosa with unexpected twists. The first courses introduce a personal take on Ramen with Adriatic squid and a vegetarian Pasticcio Estense. Second courses bring a marine twist to Wellington Fish and a reinterpretation of Jack Potato. Pastry chef Valerio De Santis presents a new dessert menu with nostalgic elements. The wine selection is curated by sommelier Isacco Giuliani, recipient of the Best Sommelier award from Identità Golose's 2024 Restaurant Guide. Makorè is open Wednesday to Thursday from 19:30-22:00 and Friday to Sunday from 12:30-14:00 and 19:30-22:00 at Via Palestro 12, Ferrara (info@makore.it, Tel. 0532.092068).

🍅 VEG EGG by The Bridge Bio is a new cholesterol-free, plant-based egg alternative, with 8g of protein per serving. Vegan-friendly, it includes organic ingredients like spring water, soy, sunflower seed oil, carrot, apple, and sea salt. The 500 ml packaging by Carbon Neutral company Elopak since 2016 ensures a shelf-life of 9 months without refrigeration. Suitable for a variety of recipes, VEG EGG is gluten-free without artificial additives, catering to vegans, vegetarians, and health-conscious consumers.

🍫 Simona Solbiati unveiled her new chocolate praline collection at her Brescia boutique, offering a sensory journey with high-quality, handcrafted chocolates. The collection "Piccole Emozioni" features fresh, aromatic ingredients like cinnamon, licorice, pumpkin, and pear. Pralines are encased in Belgian chocolate shells and include fillings like pear gelatine with port ganache and dark chocolate, chestnut ganache with cognac and milk chocolate. In 2023, Solbiati opened her first monobrand boutique in Brescia. Contact: Milan Laboratory (Via Ruggiero Settimo, 4 - 02 09970589), Brescia Boutique (Corsia del Gambero, 10 - 030 0974999), Online Shop (www.solbiaticioccolato.it).