Giuridico e Amministrativo

🍷 Champagne faces an unprecedented crisis in 2024, with a 26% drop in volume sales from 2023 to 26.7 million bottles and a 6% decrease in value to €345 million. Prosecco's rise contributed to this decline, reaching over 10 million bottles sold in France in 2024, a 9% increase. In response to economic pressure and changing consumer tastes, Champagne's strategies include exploring mixology and targeting emerging markets like Brazil and Thailand. Additionally, a "solidarity reserve" is being developed to support producers with vineyards affected by the flavescence dorée disease, with 12,200 hectares monitored in 2024. Champagne aims for 100% certified vineyards by 2030 despite challenges. The production yield for 2025 will be adjusted based on sales forecasts.

🥃 Ardbeg Distillery unveils its 19-year-old Traigh Bhan Batch 7 single malt, featuring increased Oloroso sherry cask influence than its predecessors. The whisky, with an ABV of 50.3%, is aged in both bourbon and sherry casks. Batch 7 offers a blend of smoky, herbal, citrus tones with hints of salted toffee, espresso, and spices. Each bottle has a unique code, the batch symbol, and this year features David Pender's signature. Available from May 5 at authorized retailers, Ardbeg Embassies, online, and at the Ardbeg Distillery.

🖤 Masseria Panareo, located in Salento and facing the Adriatic Sea, offers a gastronomic experience blending history and modernity. The restaurant "La cucina della Provvidenza" serves zero-kilometer ingredients sourced from local small-scale producers and its own gardens, with a menu that changes with nature's rhythm. Owner Alessandro Zezza, together with his family, has turned the property into an award-winning hospitality destination, receiving the "Ospitalità Italiana" award as the best hotel in Italy in 2008. Renato Zezza bought the property in 1987 and, with his wife and children, transformed it into an 18-room hotel, restaurant, and the Li Ficari farm. They produce the extra virgin olive oil Cento Ceppi and vegetables used in the restaurant.

💡 In Spain and Portugal, rail and air traffic is nearly back to normal after a major blackout. Electricity was gradually restored overnight, with 92% of Spain reconnected by 6 AM. Yesterday's blackout halted high-speed and Intercity rail traffic, leaving 11 trains stranded with passengers at 2 AM. Iberia canceled 23 of 247 scheduled flights. In Spain, 344 out of 6,000 flights were canceled, while Lisbon saw 200 flights canceled or delayed. 99% of electricity has been restored.

🍜 Gruppo Felsineo will showcase its innovations at TuttoFood 2025, featuring the Mopur® Revolution and the revamped Good&Green Mopur® line. FelsineoVeg SB introduces the Mopur® Fitness line for athletes, Mopur® Selection carpaccio in beef and tuna flavors, Mopur® Crunch chicken-flavored plant-based flakes, Mopur®One with Lupin, Mopur® Original sliced veggie meats, and Mopur® Special edition with top sellers Toast and KM green. Felsineo SpA SB is launching Mortadella Fitness with a modern, impactful design, emphasizing balanced nutrition. The event will also offer tastings of top-range mortadellas like the 1963 Kiwa-certified for Animal Welfare.

🏖️ The EU Directive on All-Inclusive Packages is under scrutiny, with concerns over protecting both consumer interests and the Italian entrepreneurial fabric, mainly comprised of SMEs. Minister of Tourism Daniela Santanchè commented on the ongoing discussions in the European Parliament's Committee on the Internal Market and Consumer Protection regarding amendments to the 2015/2302 Directive revision proposal. For more details, visit www.ministeroturismo.gov.it.

🍰 In Italian GDO, the pastry sector is strategic for differentiation, with 36% of chains considering it an "emotional strategic department" and 84% expecting demand to grow. Puratos, with operations in over 100 countries and 10,000 employees, commissioned "The Future of Pastry in GDO" study, presented at Milan's Puratos Food Experience Center. The research involved 31 department heads from 29 GDO brands. Quality and freshness are top priorities for 90%, while 68% value distinctiveness and 65% local products. Small formats and single servings lead market trends (71%), with a future focus on clean label products (55%). Conscious consumption sees a rise in demand for special flours and seeds (77%), gluten-free options (74%), and low sugar/fat products (71%). Effective communication is seen as key for improving sales (74%).

💾 In Italy, regulations for short-term rentals mandate compliance with new national and regional legislation, including the CIR (Codice Identificativo Regionale) and CIN (Codice Identificativo Nazionale). CIR is obtained through the SUAP portal after submitting a SCIA, while CIN is issued by the Italian Ministry of Tourism and integrated into the National Database of Accommodation Facilities (BDSR). Both codes are required for legality, transparency, and visibility in listings across platforms like Airbnb and Booking.com. Failure to display these codes may result in fines. The deadline to acquire the CIN is January 1, 2025. Properties must meet safety standards, such as fire safety and gas detectors, to be eligible for CIN registration.

🍴 ConTatto, a Michelin Guide-listed restaurant in Frascati (RM), features a new spring menu focused on local produce and items matured in the restaurant's cave. Chef Luca Ludovici emphasizes ingredients like Pontecorvo pepper and coregone fish. Menus include "Evoluzioni in grotta" (5 courses, €75, wine pairing €50) and "Passato e presente" (7 courses, €90, wine pairing €70). Sustainability and cave research are the core principles, as seen in dishes such as "Assoluto di cardoncello" and "Peperone di Pontecorvo in gratella".