Giuridico e Amministrativo

✈ IATA highlights airports' inability to meet rising traveler and airline demands, necessitating capacity expansion. A white paper by IATA proposes regulatory changes to push airports to maximize existing infrastructure capacity. Nick Careen of IATA urges for construction to address insufficient capacity but notes political challenges. IATA calls for regulations for airports to periodically review capacity statements, improve capacity where possible, and face consequences for failed delivery.

🛫 The Committee of Permanent Representatives (Coreper) has approved the fourth proposal for the revision of the Directive on package travel, shifting focus to the European Parliament. Italian associations representing the distribution sector call for the rewriting of Article 12, which governs withdrawal due to exceptional and unforeseeable circumstances. AIAV, AIDIT, Assoviaggi Confesercenti, FIAVET Confcommercio, and MAAVI warn that the current wording could lead to numerous disputes harming organized tourism. They advocate for a balance of interests and suggest the option of offering vouchers or monetary refunds, a practice that proved beneficial during COVID, to protect both operators and consumers.

🍷 Heraco, a new wine by Grosjean, epitomizes family and territorial identity, debuting in the summer of 2023. It blends Pinot Noir from vines planted in the '60s by Dauphin with Fumin, Torrette Superieur, and Clairetz from Rovettaz vineyard, the largest at 6.5 hectares with over 300 years of history. Aged in 600 lt tonneau from August to January, this ruby red wine exhibits complexity, finesse, and a crisp palate, potentially aging for years. Grosjean Vins, pioneering organic winemaking in Valle d'Aosta, maintains its heritage since the '60s.

🥚 Caseificio Val d’Aveto launches Lactose-Free Strained Yogurt, containing less than 0.1% lactose, catering to those with intolerance and seeking artisanal Greek-style yogurt. Made with only Italian milk from Val d’Aveto and Val Trebbia, and without additives, thickeners, cream, or sugar, the yogurt includes lactase to break down lactose into glucose and galactose, enhancing digestibility and adding a sweet note. Elisa Fontana, the company's administrator, indicates this as their first lactose-free product, with more to come, promoting inclusive eating. The Ligurian dairy, part of the Sabelli Group, supports local milk production since 1991.

🍯 The "mortadella di San Rocco" by Cibaria from Castel Gandolfo was included in the "Top Italian Food 2025" guide by Gambero Rosso, receiving a quality seal. The award was presented to Rocco and Priscilla Lutrario at the Top Italian Food event held in Rome at the Teatro Piccolo Eliseo. Priscilla Lutrario, Marketing Director at Cibaria, explained that their product is a unique artisanal Roman mortadella, made with fresh Italian meat, limited salt, and a careful selection of spices, free from emulsifiers and thickeners.

🍺 Silvio Carta introduces a new line of spirits—Mirto, Limone, and Amaro—celebrating Cagliari Calcio and Sardinian heritage. Each label combines iconic Sardinian symbols with the team's red and blue colors. This exclusive line, embodying the essence of Cagliari and its fans, is now available at Cagliari Calcio's Official Store and on their e-commerce site: store.cagliaricalcio.com.

🍷 On December 16 in Brussels, the EU discussed the wine industry's challenges, emphasizing a need for growth strategies by 2025. Faced with a decline in global consumption, changing consumer preferences, and climate change impacts, the EU plans to address these issues with concrete actions. Strategies include adapting to climate change with new risk management tools, promoting low-alcohol wines, and boosting export competitiveness, particularly for small producers. Other measures involve financial incentives to remove vineyards in areas of grape surplus while protecting valuable cultural landscapes.

🍳 ASSITOL highlights the significance of yeast in Italian Christmas cooking traditions, suggesting proper storage and usage tips via welovelievito.it campaign on social media. Yeast, essential for festive dishes from appetizers to desserts, should be stored between 0-10°C and never in the freezer to maintain its leavening power. Notably, Fulvio Marino, a renowned baker ambassador, reiterates these points, emphasizing yeast's role in providing crisp crusts and soft interiors to baked goods.

🥂 Hausbrandt Trieste 1892, an Italian coffee company founded in 1892, received the prestigious "Alta Onorificenza di Bilancio" at the "Premio Industria Felix – L’Italia che compete," recognizing top Italian companies in the agri-food sector for managerial performance and financial reliability, as analyzed by Cerved. Dr. Arianna Zanetti, part of the company's predominantly female leadership under Martino Zanetti, expressed pride in their second consecutive year of winning, attributing success to dedication, innovation, and a young, dynamic team. Hausbrandt operates in over 90 countries and values perfection, excellence, and the balance between tradition and modernity.

🍕 Chef Marco Giugliano, born 1990 in Piazzolla di Nola, Naples, opens “Mano Libera” in Miami, a tribute to sustainability, creativity, wine, and Italian culinary tradition. The restaurant features 50 indoor seats, a 30-seat patio, sea-inspired chandeliers, artwork by Giampiero, and a visible wine cellar. Giugliano champions shared antipasti and lighter, fat-reduced Italian dishes with unique flavors. “Mano Libera” is located at 7201 SW 59th Ave, South Miami, near Sunset Drive.