Giuridico e Amministrativo

☕ Cimbali Group, a leading Italian espresso machine manufacturer, released its sustainability report "Our Blend for the Future," showing commitment to environmental, social, governance (ESG) transparency and improvement. The report aligns with the Corporate Sustainability Reporting Directive (CSRD). President Maurizio Cimbali emphasized the integration of sustainability into the company's growth strategy. Cimbali Group's strategy focuses on three pillars: Ethics & Governance, People & Culture, and Value Chain Sustainability. 54% of their electricity consumption comes from renewable sources, with 7% self-produced. In March 2024, they received the UNI Pdr 125 gender equality certification. The Group includes La Cimbali, Faema, Slayer, Casadio, and acquired Keber in 2019. It operates four production sites, employs around 850 people, and founded MUMAC, the premier museum for professional espresso machines.

🏤 In Spain, high-speed rail competition has led to lower prices and increased passengers, but also reduced profits for rail companies. SNCF is set to enter the Italian market in 2026, potentially introducing 'low cost' InOui services. Spain is reconsidering its railway system management due to these impacts.

📖 Ferrarelle Società Benefit has been the sole sponsor of the prestigious Italian literary award, Premio Malaparte, for 13 consecutive years. The event took place in Capri from October 4th to 6th. The 2023 winner, Rachel Cusk, was awarded on October 6th for her trilogy published between 2018 and 2020, which includes the novels "Outline," "Transit," and "Kudos." The award, originally founded in 1983 and revived in 2012, celebrates cultural figures and aligns with Ferrarelle’s mission to promote Italian culture.

🍴 In Rome, Matteo Faenza, chef at MoganoXRitualLab in Formello, won the central-south Italy selection for the prestigious Emergente Chef award by Luigi Cremona and Lorenza Vitali last Wednesday, earning a spot in the national finals next spring. He impressed the jury with two dishes - an Italianized tiradito sans coriander and a cardoncello mushroom with grilled hazelnut miso, spinach foam, and pumpkin seeds. The competition required dishes featuring Aquanaria's sea bass and a vegetable theme. Faenza will compete against finalists from the northern selection held in June at Villa Terzaghi in the Maestro Martino Academy chaired by Carlo Cracco, and others from the first day of central-south selection.

🏖️ From October 4-6 in Venice at Hotel Excelsior Lido, the 43rd Aspen Seminars for Leaders focused on "Innovation, trends, and territory: designing the tourism of the future". President Lalli emphasized the increasing digitization and sustainability of vacations, noting a post-pandemic doubling in chatbot use for online bookings and an 80% preference for sustainable travel options. The event highlighted the need for ongoing training for tourism professionals and the importance of integrating technology, training, and infrastructure development to support the sector's growth.

📌 On October 2, the CDM approved changes to the Migrant Decree reform for better employer accountability to prevent fraud and digital simplification of procedures, streamlining the process for employers and foreign workers. Two "click days" are planned for 2025 to address the shortage of seasonal workers in tourism. For summer, the click day is in February with 70% of the quotas, pre-filling starting in November. For winter, the click day is in October covering the remaining 30%, with pre-filling in July. Tourism Minister Daniela Santanchè highlights these measures as a way to protect businesses and foreign workers, ensuring legal and safe immigration, and benefit the national economy, including tourism reliant on foreign labor. More info at www.ministeroturismo.gov.it.

🌳 The European Commission announced on Wednesday, October 2, a 12-month delay in the enforcement of the Sustainable Use of Deforestation Regulation (EUDR), moving the deadline to December 30, 2025, for large companies, and June 30, 2026, for small and micro-enterprises. The postponement aims to ensure a smoother transition for EU member states and third countries, in light of concerns from international partners and the need for a more gradual approach.

🍴 Chef Riccardo Quadri has created a culinary gem with Quadri Bistrot, located in the vibrant Brera district of Milan. The Michelin Guide recognized the establishment for its Bresse chicken stuffed with its own sauce, seasonal vegetables, and aromatic oil. Quadri Bistrot's cuisine is a modern reinterpretation of tradition, aligning with Milan's cosmopolitan spirit and founded on respect for ingredients, tradition, and taste. Horecanews.it regularly reports on the restaurant industry, offering news, surveys, and research.

🍒 Leni's, a brand of VOG Products, presents Brulé di mela (Apfelglühmix), a non-alcoholic alternative to mulled wine from Alto Adige, designed for both the Horeca sector and private consumption. Made with 100% Italian apples, without added sugars or preservatives, it combines cloudy apple juice with orange juice and flavors of cinnamon and clove. Christoph Tappeiner, Director of VOG Products, highlights the drink as an innovation that values the fruits of the region. Available in 1L bottles and 5L Bag in Box, this product expands Leni's range of high-quality Italian apple products from Alto Adige, catering to both national and international markets.

📈 In Italy, 38.3% of tourists choose restaurants online, with Google reviews most used at 17%, followed by TripAdvisor (6.7%), and social media (14.5%). Word-of-mouth influences 50.7% of dining decisions, and 11% decide by walking past a restaurant. The survey by Osservatorio Ristorazione included 2400 venues nationwide and will be presented at RistoratoreTop Live in Bologna from October 21-23, 2024. Data shows 61.6% of tourists dine at a restaurant for the first time, while 38.4% are repeat visitors. Dining is most common in pairs (34.1%), with family (31.9%), friends (28.7%), or for work (3.7%). Only 1.6% dine alone. New trends for 2024 include requiring credit card details or deposits for reservations, addressing no-shows which account for 2% of lost revenue for restaurants.