Gestione alberghiera

🏖️ In 2023, Italian tourism saw unprecedented results with 134 million arrivals and 451 million presences. Zucchetti Hospitality managed 39 million arrivals (29.1% of national total) and 87.5 million presences (19.4% of total). 36.5% of Italian hospitality facilities use Zucchetti's management software. The company will showcase new digital innovations at Hospitality Day and TTG Travel Experience, scheduled in Rimini on October 8 and from October 9-11, 2024, respectively.

🏆 In August, passenger-kilometer demand grew by 8.6% over the same month in 2023. Total capacity (ASK) increased by 6.5%, with a load factor reaching a record 86.2% (+1.6ppt over August 2023). International demand soared by 10.6% with capacity up by 10.1%, and load factor rose to 85.7% (+0.4ppt). Domestic demand saw a 5.6% rise, capacity a 1.2% increase, and load factor at 86.9% (+3.6ppt). European carriers experienced a 9.1% demand hike, capacity growth of 8.5%, and load factor at 87.2% (+0.5ppt). The Europe-Asia route led the growth but remained below 2019's peak. For more details: www.iata.org.

🍴 La Corte Degli Dei, a fine dining restaurant located in Palazzo Acampora, Agerola, introduced its new autumn menu, featuring local flavors with ingredients like porcini mushrooms, chestnuts, and fresh garden produce. Led by Chef Vincenzo Guarino and Resident Chef Giuseppe Romano, the eatery offers seasonal dishes such as "Cappuccino di Porcini" and a MontBlanc dessert made with Lattari Mountains berries. The restaurant also presents four tasting menus themed around Tradition, Sea, Innovation, and Green, honoring Campania's culinary roots with modern techniques. Signature dishes include Roasted Octopus and Carnaroli Rice with sausage and friarielli on a Monti Lattari provola cream. Desserts highlight regional specialties like the revamped Ricotta e Pera with local Pera Pennata fruit.

🍴 "Osteria dei Vinattieri" in San Donato Milanese is hiring 1 Capo Partita with at least 1 year experience. Offers a fixed-term contract aiming for long-term employment. Full-time work includes shifts: Tuesday dinner (18-23), Wednesday-Saturday lunch (10-15) and dinner (18.30-23), Sunday lunch (10-16), Monday off. Salary: €1500-1700 net/month plus 13th and 14th salary. Open to all genders as per laws 903/77 and 125/91.

🍕 In Naples, Ostaria Pignatelli introduces a monthly "fuori carta" in tribute to a local or connected personality starting October, with Diego Maradona's favorite "Spaghetti alla Maradona" featuring garlic, oil, fried breadcrumbs, and chili from October 1-31. Celebrating Maradona's October 30 birthday, the dish originated at the home of Giuseppe Bruscolotti, whose wife Mary was known for her exceptional cooking skills and managed the "10 maggio 1987" restaurant. For reservations: 081 015 3134.

🍴 Ristorante i Birilli in Torino is hiring an experienced chef de partie for a full-time position with possible employment as an apprentice. Duties include line preparation, plating, managing cold and hot dishes, and homemade desserts, ice cream, and pasta. Initial fixed-term contract offered, aiming for permanent employment. Working 10/11 weekly shifts, salary ranges from €1600-€1800/month, covering lunch and dinner shifts. Open to all genders as per laws 903/77 and 125/91.

🍕 UNESCO recognized the art of pizza making as part of the Intangible Cultural Heritage of Humanity in 2017. Vincenzo and Emanuele Balbi from Zerottantuno Bella Napoli, Caserta, have created special pizza-making courses, drawing tourists from Italy, Spain, France, and beyond. Participants learn to make authentic Margherita pizza, including dough preparation and wood oven baking, complemented by local wine or beer. The courses enhance the cultural and enogastronomic experience of Caserta's historical sites. Contact Zerottantuno Bella Napoli at Via S. Carlo, 57, phone: 0823 412567 for more information.

🍕 In April 2024, Chef Viviana Varese launched "Faak – Cibo e Vino a Ribellione Naturale" in Milan's Scalo Farini area. The establishment offers a dynamic menu that emphasizes fire cooking and vegetables. New additions include various pizzas and savory pies made with seasonal ingredients. A signature of the menu is the use of the grill for both vegetables and fish, showcasing dishes like bbq diaframma with carrots and spicy beetroot cream. Faak's day and evening menus cater to diverse palates, and for Christmas, they offer 750g artisanal panettoni. Customers can also enjoy Faak's goodies at home through Cosaporto and Glovo.

💸 Founded in 2021 in Naples by entrepreneurs Antonino Restino and Mauro Magno, Magno AZ Food reached a turnover of 1.5 million Euros with over 1,000 clients and 23 product lines in just over three years. Internationally recognized, their anchovies earned “3 stars Great Taste” from The Guild of Fine Food in the UK. Present in Italy, various European countries, and Canada, the company specializes in high-quality gourmet products and collaborates with influential chefs.

🎓 FIPE-Confcommercio partners with Treccani Accademia to launch a new Master in Restaurant Business Management starting on November 18, 2024, lasting five months. Designed for entrepreneurs and managers in the catering industry, the program offers on-demand lessons, live streaming sessions, and in-person meetings. The curriculum covers branding, economic and financial management, human resources, and digital technologies to enhance managerial skills and foster sustainable business models in a competitive market. Lino Enrico Stoppani, President of FIPE-Confcommercio, and Massimo Bray, Director General of Treccani, emphasize the initiative's role in improving management competencies to create value and ensure business longevity.