Gestione alberghiera

🍴 Published on April 9, 2025, the Italian Federation of Public Establishments (FIPE) reported a -5.6% net balance of opened versus closed dining establishments. Only 75% of new businesses survive two years, dropping to 50% at five years. Staff shortages are significant: 25% report under-staffing, 41% are hiring, and about 74% struggle to find qualified staff. Consumer spending on dining out is approximately €96 billion, with a +3.2% price increase. Trends include selective dining experiences, popular breakfast socials, reduced post-dinner activities, and rising digital food delivery usage. Investments in technology, with 22% implementing digital food delivery management, 14.5% introducing digital menus, and 13.5% adopting online table reservation platforms, highlight the sector's shift towards efficiency through software solutions.

🍔 Italian chain Hamerica's offers "the last hamburger" by chef Eugenio Roncoroni, honoring American culinary tradition. The burger, a blend of East and West Coast styles featuring monterey jack, cheddar, beer-battered onion rings, glazed pork belly with maple syrup and lime juice, iceberg lettuce, pickled onions, and special sauce, is available for a limited time across all Hamerica's in Italy until month-end, and in Milan, Padova, and Rome through June. Hamerica's has been celebrating authentic American cuisine in Italy for over a decade with more than 30 restaurants.

🍕 Pianeta Pizza by award-winning pizzaiolo Francesco Calò and his wife Chiara Maggio opened on viale Pinturicchio in Rome's Flaminio quarter and gained a loyal clientele within four months. Francesco, previously successful in Vienna, uses his own flour blend with a high bran percentage, resulting in a 78% hydration dough that ferments for 24-48 hours. The spring menu, named "Bloom," features new creations like "Lamb evolutivo" and "Bianco antico del Sud." Avenida Calò is open every day except Monday, offering a 6-course tasting menu "La Mano," and no fried starters to highlight the pizza. The wine list boasts 135 labels, carefully paired with the dishes. The venue recently added 24 outdoor seats, complementing the approximately 50 existing ones.

🧋 The profession of "idrosommelier" emerged in 2002, created by Italy's A.D.A.M. (Associazione Degustatori Acque Minerali), the first organization to codify water tasting as a professional discipline. Italy, with over 600 registered sources, sees a growing need for these specialists who pair water with food and educate consumers. Idrosommelier courses by A.D.A.M. involve three levels, including theory, guided tastings, and a recognized diploma. High-end restaurants increasingly feature water menus, showcasing the role of these professionals in enhancing the gastronomic experience.

🍴 "Taverna Rossini," a restaurant in Rome's Parioli district, is hiring 1 waiter. Candidates, even without experience, may apply to join Restworld circuit's establishment offering Mediterranean cuisine, wood-fired pizzas, grilled fish, and meat. The role includes setting up the dining area, serving, and cleaning. A 3-month fixed-term contract is offered as a trial, aiming for permanent employment. The full-time position requires working from 6 PM to 1 AM with rotating days off. Salary ranges from €1,400 to €1,500 net per month.

🍕 Gruppo Amadori, known as "Amadori - The Italian Protein Company", has announced a partnership with the Federazione Italiana Cuochi during TuttoFood. The collaboration aims to promote Italian food culture and high-quality products from controlled Italian supply chains like "Il Campese", an open-air raised chicken. The Federation represents 16,500 associates, including professional chefs and restaurateurs, with 96 provincial associations, 20 regional unions, and 14 foreign associations. Matteo Conti, the Central Director of Strategic Marketing, and Rocco Pozzulo, the President, highlighted the commitment to correct nutrition and the promotion of Italy's gastronomic culture.

🍝 Pasta Dalla Costa launched a new line named Fruit Pasta at Tuttofood, designed to meet children's nutritional needs with two variants: integral tricolor Mini Conchiglie with black carrot and raspberry, and Elbow with blueberry and beetroot. Both made with whole wheat flour for optimal fiber content, providing a nutritious alternative to traditional pasta shapes. Further details on Horecanews.it and FoodyBev.com.

🍰 - Iginio Massari Alta Pasticceria celebrates Mother's Day, on Sunday, May 11, with a refined collection of desserts available in their pasticcerias and Pop-Up Stores across Brescia, Milan, Verona, Torino, Florence, and Rome, as well as online. The collection features the limited-edition Mother's Day Cake, Gelée in boxes of 9 or 16, five flavors of Pralines in boxes of 16 or 25, flavored Macarons, a special heart-shaped Yogurt and Strawberry Single Portion, and the Vanilla and Raspberry Cake. An exclusive Maritozzo with yogurt and strawberry mousse is also offered for a sweet start to the day.

🍷 At Park Hyatt Milano, "Pellico3" introduces "Primavera" menu by Chef Guido Paternollo. The menu is a seven-act narrative featuring sharp flavors, refined textures, and unique combinations to enhance ingredients' essence using sophisticated techniques. It includes dishes like white asparagus symbolizing spring's onset, spaghetti with clam emulsion, Italian cheese selection, and a rhubarb dessert with citrus notes and tomato-vanilla sorbet. The "La Mia Città" 4-course menu highlights Milanese dishes. Diners can also create their three or four-course meal by combining dishes from both menus. Reservations can be made at +39 02 88211236 or pellico3.milano@hyatt.com.

🍕 Gabriele Bonci and Naturally Pinsa collaborate to launch 'La Mia Teglia,' a premium pizza product for quality supermarket chains in Italy and abroad, emphasizing artisanal methods, Italian craftsmanship, and ethical values. The pizza base, created by Bonci, features sourdough, a special flour blend, and is 60% precooked with a 75-day shelf life. It retails for €2.95 per 250g and will be officially presented at TuttoFood 2025, where Bonci will be at Naturally Pinsa's stand (Pavilion 7, Stand S 25).