Gestione alberghiera

🍴 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%.

📖 The APCI (Associazione Professionale Cuochi Italiani) launched a new website designed to meet the modern needs of chefs and related businesses, aiming for ease of navigation and accessibility. Features include practical guidance, updated projects, events, the magazine L’Arte in Cucina, an online shop, and a dedicated space for business collaborations and sustainability initiatives. Sonia Re, APCI General Director, highlights the site as a key tool for chefs' success and a representation of APCI's identity, open 24/7. This initiative complements APCI's existing communication tools such as the APCIChef app, social media channels, and a weekly newsletter.

🍴 La Fornace, caratterizzato dal fuoco, offre cucina italiana tradizionale e presente nella scena gastronomica dagli anni '90. Chef Vincenzo Marconi, con esperienza a Madrid e in TV, guida il ristorante situato vicino alla fiera di Milano, ideale per coppie, clienti business e con una saletta privata per 10 persone. Offre un menu degustazione da quattro portate a 65 euro e partecipa ai Ristoranti del Buon Ricordo. La carta dei vini conta quasi 500 etichette, incluso vini vulcanici. ????S.S. Sempione 241, San Vittore Olona (MI), ☎️ +39 0331 518308, ???? info@ristorantelafornace.it.

🍕 Lamberti Food, with 25 years of experience, to continue the legacy of "Peppe Rosticceria," a staple in Cava de' Tirreni, Salerno. Peppe Rosticceria began in 1969 and was managed by Umberto D’Amico since 2005, who also founded House Burger in 1989. Vincenzo Lamberti, the administrator of Lamberti Food, commits to innovating and growing the historic eatery while respecting tradition, ensuring a continuous impact on generations of locals.

🍷 During the Milano Wine Week, at the Premi Carta Vini Italia event, Agli Amici 1887, led by Michela and Emanuele Scarello, won the "Miglior Servizio in Sala" special jury prize for their outstanding hospitality. With nearly a thousand wine labels, Michela Scarello, a sommelier of over twenty years, has curated a deep wine cellar, alongside a dedicated and skilled team, to provide exquisite service matching their Michelin-starred kitchen.

🍲 On October 13, at 11 am, Barbagianni restaurant will participate in the second edition of the "Bada che Gota" festival in Colle di Val d'Elsa, Siena, to promote the little-known local salumi, Gota Cotta. Michelin-starred chef Alessandro Rossi, along with resident chef Lorenzo Neri, will present a special dish: a steamed Bao with truffle mayonnaise and Gota Cotta. Portanova Hosteria Enoteca will also join, showcasing a dish that combines traditional tomato pappa, Colonnata lard, and Gota Cotta.

🍴 "L'Autunno dei Mille" is a gastronomic project by Villa Terzaghi chefs and 5-star Michelin chef Igles Corelli, running from October 12 throughout autumn. A special dinner event will be hosted on November 8 at 20:00 at TOG Bistrot, featuring dishes like "Il Capriolo si fa tonno" and "La caccia si tuffa nel riso". The evening combines Bigarella's grill specialities with Corelli's innovative dishes. Reservations can be made at info@togbistrot.it or by calling 02 8969 6270; proceeds support Fondazione TOG.

🥃 Mio Lab at Park Hyatt Milano completes its "The Bitter, The Better" trilogy with "Coffee" following "Saffron" launched in February and "Cascarilla" in April. Led by Alessandro Iacobucci Vitoni, the team spent two years developing these unique bitters, which can be enjoyed shaken or as a twist on classics like the Negroni. "Coffee" adds a persistent aromatic profile to the bitter without overshadowing its distinct bitterness. Details published on FoodyBev.com, MixologyItalia.com, and Horecanews.it.

🍴 At Ristorante Sustànza, Chef Marco Ambrosino introduces the autumn menu showcasing seasonal ingredients like mushrooms and pumpkin. The menu features three tasting options: "Piccolo cabotaggio" at €100 for 5 courses, "Medio raggio" at €130 for 8 courses, and "Lungo corso" at €160 for 10 courses, each with wine pairings. Highlights include the unique preparation of turbot across multiple dishes and an innovative take on sheep meat, reflecting Ambrosino's focus on Mediterranean culinary traditions.