Gestione alberghiera

🍕 Paolo De Simone, a pizzaiolo and Ambassador of the Mediterranean Diet, has created the Pizza Fritta Milanese, a dish that combines the traditional Neapolitan fried pizza with the iconic Milanese Ossobuco. This new culinary creation includes a fried dough base topped with ossobuco in gremolada, a cream of Parmesan and saffron, plus parsley and lemon from the coast, aiming to pay homage to Milan while maintaining a strong link with Neapolitan tradition. De Simone's Pizza Fritta Milanese is part of a larger project to promote his territory through pizza, offering a unique taste experience and an innovative touch to Milanese cuisine.

📖 Piero Pompili's autobiography "Nato Oste" will release on April 22, detailing the evolution of Italian dining over the past 30 years. Born in 1975 in San Benedetto del Tronto, Pompili has been managing "Al Cambio" restaurant in Bologna since 2016. With over 20 years of experience, he co-managed "Osteria Numero Sette," recognized for pioneering locally-sourced cuisine. Pompili, also known as "Mucca Pazza" in the food criticism world, challenges industry inertia, advocating for staff well-being, work-life balance, and continuous training. "Nato Oste" is both a love letter to his profession and a manifesto for a new, more sustainable and human-focused approach to dining.

🍸 In mid-April in Florence, the renowned Giacosa bar, birthplace of the Negroni cocktail in 1919, is set to celebrate its second anniversary since reopening in July 2023 by the Gruppo Valenza. Mirko Maurello, the manager, previously known from The Lodge in Naples, is preparing his team for a one-night Blu Cachaça event during the Florence Cocktail Week. The establishment, once frequented by 95% foreign tourists, now sees 8% of local Florentines. The drink menu is soon changing, aiming to evoke genuine Italian emotion with staples like the Cosmo Negroni and seasonal variants, reflecting '80s and '90s mixology trends with a modern twist. Social media plays a crucial role in their marketing, complementing their goal of providing 5-star hotel-level service in a street bar.

☕ Kimbo Training Center in Scampia launches its 1st Level Coffee Master Course on May 16, 2025. Mauro Illiano guides 25 participants through four classes scheduled on May 16, May 30, June 13, and June 27, from 14:00 to 18:00 each day. The course encompasses a multisensory journey into coffee quality, blending, and sensory analysis with a registration fee of €400, offering a €100 discount to the first ten "Early Bird" enrollees.

🍳 In 2024, 80% of restaurants and 70% of bars struggled to find staff. Issues include lack of qualified personnel, sector's lesser appeal leading to high turnover, demanding work conditions with night and holiday shifts, few career growth opportunities, and changed worker expectations post-pandemic. Solutions involve flexible work opportunities, digital platforms for efficient staff recruitment and management, optimized shift planning, and automated systems for repetitive tasks, helping restaurateurs balance operational efficiency and service quality.

🍮 "Caruso: latte in piedi bolognese? No, pastiera napoletana" is a new dessert at Ristorante I Carracci, blending Bolognese and Neapolitan traditions. Executive Chef Agostino Schettino, who cherishes Naples and works in Bologna, pays homage with this delicacy. The dessert presents as a classic Bolognese "latte in piedi" but surprises with the flavors of a Neapolitan pastiera—it's a silken-textured, orange and lemon zest, orange blossom scented reinterpretation, complete with crunchy cooked wheat, candied fruit, and ricotta ice cream quenelle.

🍰 Rinaldini Pastry and Gruppo AFR, Italian pastry and baking excellence, launch a strategic partnership with an exclusive Capsule Collection for the 4 and 5-star hotel sector, originating from the Romagna region known for its strong gastronomic tradition. The collection aims to enhance breakfast, afternoon break, and room service experiences in prestigious accommodations. Products include Croissant Cubo, Banana Bread, Vanilla and Coffee Plum Cakes, Apricot and Blueberry Tarts, and Orange and Pistachio Pastiera variations, contributing to Rinaldini's and AFR's mission of innovating while maintaining high-quality standards. Rinaldini Pastry, established in the early 2000s by Chef Pasticcere Roberto Rinaldini, is renowned for its high-end pastries combining craftsmanship and technological innovation. AFR Group, with a 70-year history, operates 4 production plants, 8 certified production lines, and provides over 300 product references, recently acquiring Glaxi Pane (2019) and Granovivo (2024). The partnership is set to develop broader collaborations in the hospitality sector.

🍴 Cooperativa Arca di Noè is hiring a special needs Assistant Cook at Cascina Bellaria in San Siro, Milan, under Article 14. The ideal candidate should have 1-2 years of experience and own a vehicle. The selected individual will work part-time for 21 hours per week, from Wednesday to Sunday, with shifts during lunch or dinner. This position offers a monthly net salary of approximately €900 for 13 months.

🍸 Iain McPherson, a key figure in Scottish mixology, began his career in 2007 at The Voodoo Rooms in Edinburgh. By 2013, he opened Panda & Sons, a world-renowned cocktail bar hidden behind a barber shop. McPherson has since innovated with techniques like "Switching" and "Sous Pression," earning titles such as "Innovator of the Year" and "Mixologist of the Year" in 2024. Panda & Sons has climbed to the 30th spot in the World’s 50 Best Bars.

🍦 Maestro gelatiere Vincenzo Iannacone, with over 40 years in the craft, has been named "Ambasciatore del Gelato Artigianale nel Mondo". His business Gelida Voglia spans about ten locations in Puglia and Basilicata. Iannacone is a pioneer in "agrigelaterie", promoting authentic Italian gelato locally and internationally. His km0 gelato concept uses natural ingredients, such as organic extra virgin olive oil and fruit sugars, eliminating hydrogenated fats and chemical additives. In 2024, he crafted a unique gelato for the G7 leaders featuring seven flavors representing Puglia's culinary excellence. Puglia saw a 6% increase in gelato sales in 2024, totaling €96 million, with expectations of further growth in 2025.