Iniziativa eco-responsabile e CSR

🍴 Chef Alberto Angiolucci from Catania revolutionizes Sicilian culinary traditions with sustainability at the heart of his mission. Having honed his skills in prestigious restaurants across Italy and Europe, he returned to Sicily to create dishes that fuse tradition with modern techniques. Angiolucci's "Angiò Macelleria di Mare" is a testament to his dedication, promoting local seafood, artisanal methods, and sustainable practices. Born in 1997, Angiolucci's journey through culinary establishments like Shalai and Mariencò, under Michelin-starred Marinella Rossi, culminated in his contemporary yet traditional Sicilian restaurant, celebrating local heritage with an innovative approach.

🥜 Madama Oliva will present Lupamì, a new seasoned lupini line with 100% Italian origin and an innovative processing method, at TUTTOFOOD 2025. The 190 g packages are recyclable and resealable, aiming for sustainability. The company, established in 1989, became a Società Benefit in early 2023. In 2024, Madama Oliva S.p.A. saw a 14% revenue increase to €53.3 million. Additionally, it achieved UNI/PdR 125:2022 certification for gender equality. Madama Oliva produces around 23 million packages annually, exported to 45 countries, and has partnerships in Sicily and Greece.

🌌 Lazio partners with DarkSkyTour for a sustainable tourism project under the Interreg Euro-MED Program 2021-2027, promoting stargazing and reducing light pollution. The triennial project, started this month, runs until March 31, 2028. It involves partners from Slovenia, Croatia, Spain, Portugal, and Montenegro, focusing on leveraging astronomical heritage and reducing greenhouse gas emissions.

🍰 Bakery chef Fabio Tuccillo introduces his exclusive 2025 Easter specialties collection at Tuccillo Bakery, featuring innovative products like the "Lovers 21" with yogurt dough and raspberry chocolate and traditional favorites such as the "Classica Mandorlata." New for 2025 are Easter Eggs made with Dubai Chocolate, creating viral sensations on social media. Tuccillo's bakery, established in 2014, gained recognition by winning silver for "Miglior Colomba d'Italia FIPGC" in 2021, reaching the finals in the "Coppa del Mondo del Panettone" in 2022, and placing fourth in "Miglior Pandoro Artigianale" at Mastro Panettone in 2024.

🍫 Ritter Sport, a chocolate company, is recognized for its sustainable cocoa supply chain and ranked in the top four globally for sustainable policies and practices according to the Chocolate Scorecard 2025 by Be Slavery Free. Since 2018, Ritter Sport has sourced 100% certified sustainable Rainforest Alliance and Fairtrade Cocoa. The company, founded in 1912, employs around 1,900 people and achieved a turnover of €605 million in 2024. Ritter Sport has been active in sustainable cocoa cultivation for over 35 years and is headquartered in Waldenbuch, near Stuttgart.

🏅 Barbara Lovato of Atout France Italy highlights the post-Olympic boost to French tourism in 2025, leveraging anniversaries like Cezanne in Provence and the 1000 years of Caen. Aiming to surpass 8 million visitors, up by 10% from the previous year, with new direct connections from Southern Italy. France ranks 4th in arrivals and 7th in average spending, focusing on Paris, Disneyland, and the French Riviera. Revived sustainability interests are met with Tgv Inoui by Sncf's three daily round trips, ahead of a plan to introduce 15 new trains and 13 additional round trips by 2027, based on an investment of roughly 800 million euros.

🏠 Chef italiano Luca Massimo Iemolo, 48, among 218 victims in Santo Domingo's Jet Set disco collapse. Iemolo, a father of two, led Sarah Restaurante blending Italian and German cuisines, had recently moved to the Dominican Republic last year. His culinary career included various international kitchens before his new role where he embraced the opportunity stating "si inizia a volare". Despite past personal hardships, including legal issues in 2018 and a brief return to Italy, he was revered as a passionate chef, a reference in the kitchen, and remembered as a dedicated father and brother by social media tributes.

🍴 Chef Igles Corelli performed a Renaissance cooking show on April 12 at Palazzo Pendaglia, Ferrara, now home to the "Vergani-Navarra" Hotel Institute. The event, part of the "Festina Lente" project funded by the Ministry of Tourism, showcased dishes like "Sformato di zucca violina con vellutata di fagiano" and aimed to bridge culinary tradition and future gastronomy professionals. Corelli, born in 1957, demonstrated how simple ingredients can be turned into edible art, reflecting the history and identity of Ferrara.

📍 Maiora SpA SB, a leading company in the retail sector of Central and Southern Italy with over 520 Despar, Eurospar, and Interspar stores, plus 14 Altasfera Cash & Carries, has officially adhered to the Charter of Values of the Women's Retail Association, a non-profit organization focused on promoting a female perspective in retail. The adherence is a continuation of the company's efforts since 2021, highlighted by the 'Equal Pay' certification – the first in Southern Italy and in the retail sector, confirming no pay disparity between male and female employees of the same qualifications and roles. Maiora is committed to renewing this certification and continues to advocate for gender equality and inclusion through social media awareness, professional women's stories, inclusivity courses, and the dissemination of a decalogue for inclusion and an equal opportunities glossary.

🏢 During the Milano Design Week 2025 (April 9-13), B&B HOTELS collaborated with IED Milano to host “EN PLAIN AIR – IED X B&B HOTELS” at B&B HOTEL Milano City Center Duomo. The exhibition showcased three creative visions from the Master in Interior Design students, focusing on reimagined outdoor hospitality embodying warmth, connection, and sustainability. The hotel terrace featured designs aiming to enhance guest experience and urban environment harmony. B&B HOTELS, with 850 properties globally and 79 in Italy, continues to innovate and support young talents. The event is free to visit until April 13 at Via San Tomaso 4, offering a glimpse into the future of creative and sustainable hospitality.