Gestione alberghiera

🍞 Maestro Panificatore Giovanni Di Sarno hosted "Pane e Salute," a course focused on artisanal bread making and health benefits, at Casolaro's showroom in Nola's Cis. The course, a first of its kind in Italy, covered various flours including ancient grains and innovative options like green banana, coffee, and quinoa. Due to its success, it's been included in Casolaro's spring 2025 event schedule. Di Sarno, a fourth-generation baker from Pollena Trocchia, with international experience, is also an ambassador for the Real Bread Campaign and a two-time World Bread Awards winner.

🍸 Mixology expert Mattia Pastori, with over 25 years of experience, founded "Nonsolococktails," Italy's first integrated beverage services agency. His first book, "Il Figlio del Bar," set for release on October 25, includes 40 recipes and aims to inspire bartenders and enthusiasts with a unique perspective on the profession. Pastori's career highlights include working at luxury hotels like Park Hyatt and Armani Hotel, and winning the Diageo World Class competition twice. His signature drink, "The Gentleman," earned him the title of Best Italian Bartender in 2013.

🏠 Nicola Scamardella, a third-generation restaurateur in Pozzuoli, celebrates ten years of his enterprise, White Chill Out, an esteemed dining spot with a 90-seat capacity, including a private room for business meetings. Chef Alessio Galati spearheads the kitchen team, offering a menu that features traditional dishes with innovative twists, honoring seasonal and local produce, especially seafood. White Chill Out's curated wine cellar, managed by sommelier Guido Del Vecchio, boasts approximately 500 labels, reflecting Nicola's commitment to providing a high-quality dining experience.

📰 Digital version of "Il Fuoricasa" magazine issue 5 now available, featuring coffee sector focus, interviews with chef Gennaro Esposito and FIPE Women Entrepreneurs Group President Valentina Picca Bianchi, plus product news and in-depth looks at the out-of-home world. Summary includes Julius Meinl's organic and Fairtrade products (p.6), Oro Caffè's over 35-year history (p.10), interview with CEO of Caffè Pascucci, Mario Pascucci (p.14), and more hospitality insights.

🧪 The World Health Organization (WHO) reports that each year, approximately 600 million people globally fall ill due to contaminated food. Cross-contamination is a common cause, highlighting the need for separate storage of meat, poultry, seafood, and eggs from other foods, and the replacement of utensils after use. Marco Iozzolino, National Corporate Chef at RATIONAL Italia, emphasizes the benefits of modern cooking systems like the iCombi Pro, which features self-cleaning capabilities and can suggest one of nine cleaning programs based on the level of dirtiness. The iCareSystem AutoDose allows for fully autonomous cleaning with the touch of a button. Using the ConnectedCooking app, users can monitor the iCombi Pro's cleaning status, create custom cleaning programs, and ensure food safety with features like intelligent cooking paths and integrated temperature probes that track and transmit HACCP data during cooking, viewable for up to six months.

🍴 Ca' Mia restaurant unveils a new menu inspired by French cuisine and local lakeside ingredients. The menu features à la carte dishes and tasting courses: Classics (4 dishes, €60 per person), Tradition (5 dishes, €60 per person), Vegetarian (6 dishes, €55 per person), and two additional 7-course and 9-course menus (€75 and €95 per person). Chef Simone Tanz incorporates pork, crème fraîche, chicken livers, and alcohol such as cognac or port into traditional dishes like pâté en croûte, while also adding unique touches like fruit preserves. The menu offers dishes like Linguina al furikake di lago, which combines local missoltino fish with Japanese-inspired elements, and locally sourced grilled fish. Dessert features Torta di rose paired with carefully selected wines like Petit Sancaba 2023, Chenin blanc 2013, Locotocco Rosé 2021, and Barolo chinato by Cappellano.

🛏 Perdormire Hotel expands room capacity with key third-bed solutions, seamlessly integrating into room decor for flexible, stylish, and comfortable day-to-night transformations. Their collection features customizable daybeds, sofa beds, and armchair beds, all made in Italy with quality craftsmanship, such as the 18 cm Vieste mattress. Upcoming industry events will showcase new daybed models. Products include the transformable Calcata, the sophisticated Méridien, the essential Mies, and the minimalist Marais, all complemented by bespoke accessories.

🍽 Arabesque Café, a glamorous bistrot in Milan, introduces new autumn-inspired dishes reflecting the season's colors like orange and ocher. The menu, in line with the season, takes inspiration from the book "C'era una volta a tavola" by Chichi Meroni, and includes varied options such as meat, fish, vegetarian dishes, and lactose-free desserts. Located at Via Francesco Sforza, 2, the café operates Monday to Saturday from 07:30 to 22:00 and can be contacted at 02 76341477 or cafe@larabesque.net. Additionally, the Arabesque offers a cult store, Design Gallery, Bookstore, and the Nautilus fitness center.

🍴 At Milan's Hotel Principe di Savoia Dorchester Collection, the Acanto restaurant introduced a new autumn menu by Chef Matteo Gabrielli, featuring local high-quality ingredients. The menu includes a tasting journey and an à la carte selection, honoring Lombardy's regional cuisine with dishes like BIO Egg in carpione, smoked Eel, parsley Risotto, Filet of trout, and veal Ossobuco. Desserts by Pastry Chef Beniamino Passannante include a Pear Sphere with "Principe Gin". Non-local delicacies like lobster and foie gras are also offered.

🏕 International guests played a pivotal role in Cortina's summer season, closing with hotel stays in high-end establishments up by 28.1% compared to summer 2023. HBenchmark reported that 7 out of 10 guests were from abroad, with the USA as the top market, accounting for 20.6% of total arrivals. Americans preferred high luxury accommodations (75%), contributing to a higher average occupancy rate of 81%, peaking at 96% during August's Ferragosto weekend. July and September also performed well with 82% and 80% occupancy, while June lagged at 73%.