Innovazione

🍕 Molini Pivetti will make its debut at Identità Milano, an international culinary congress, from February 22-24, 2025, at Allianz MiCo in Milan. The congress features a series of tastings and live demonstrations, with standout pizzaioli from across Italy showcasing different styles of pizza. Celebrating its 150th anniversary, Molini Pivetti will also introduce three lines of flours dedicated to pizzaioli and display a unique photographic series "Farina in Opera" by Simone Bramante. Marketing Manager Giulia Chessa emphasizes the company's commitment to supporting culinary professionals.

🍕 At Sigep 2025, Sorì Italia, a leader in buffalo mozzarella production, featured prominently in the new pizza pavilion. The company's co-founder and general manager, Gaetano Sorrentino, discussed the fair experience and brand innovations. Sorì Italia developed "Bella," a low-moisture buffalo mozzarella, to tackle pizza chefs' challenge of excessive liquid during baking, in collaboration with master pizzaiolo Ciro Salvo, who highlighted its benefits and authentic taste.

🍺 At the Beer & Food Attraction, Fonte Plose launched the new Aqua Plose Gourmet bottles with exclusive design, showcasing its brand identity. The bottles, available in 25cl, 50cl, and 75cl glass returnable formats, feature a low mineral content of 22 mg/l, pH 6.6, and high oxygen level at 10 mg/l. Alpex introduced ALPEX PINK GRAPEFRUIT in its mixology line. Expert Fabio Lunghi from Flair Academy demonstrated cocktail potential, including non-alcoholic trends with ALPEX ready-to-drink products: Spritz, Hugo, and G&T. BioPlose organic juices, teas, and soft drinks were also featured.

???? Palombo - Artigiani Pastai, founded by Riccardo Palombo in 2018 in Castelvetro di Modena, Italy, introduces "Pasta al cubo" - the first artisanal fermented pasta on the market, developed over ten years (2008-2018). The product, available since 2020, offers enhanced digestibility, reduced glycemic index, and increased nutrient availability due to controlled fermentation at 30°C with mother yeast and Italian organic durum wheat semolina. It features lower gluten, longer preservation, rapid cooking (3-5 minutes), and is suitable for creative recipes. Recognized for its excellence with BioAwards 2022 and the Sustainability Award 2024 second place, it's available in 400g packages, in classic and whole wheat varieties, at Conad stores in Modena and Bologna, and specialized organic shops nationwide.

🏠 Chekin's platform can automate up to 87% of guest management activities for holiday home owners in Italy, ensuring efficient remote property management. High-demand tourist destinations like the Amalfitana Coast, Tuscany, and the Italian Alps offer seasonal rental opportunities but at higher purchase prices. Buyers must consider ongoing expenses such as maintenance, property management, and local taxes against potential rental income to assess investment profitability. Legal compliance with Italian rental property laws is crucial. Using technology like Chekin for management can significantly streamline operations and maximize profits.

🍰 Molino Dallagiovanna featured at Identità Milano, an international high-cuisine congress, from February 22-24 at Allianz MiCo, Milan. Celebrating the 10th anniversary of its Uniqua flour line, the company introduced "Uniqua Viola," a new naturally pigmented flour. mordiQUA, an innovation by Dallagiovanna Holding, simplifies pizza and focaccia preparation with ingredients like EVO oil, iodized salt, sourdough, and Dallagiovanna flours. Founded in 1832, Molino Dallagiovanna processes 3,000 quintals of wheat daily and stores 80,000 quintals of flour, generating €47 million in revenue with 55 employees, exporting to 65 countries, and leading in pastries with the leDolcissime line, which includes 7 references developed with pastry masters like Achille Zoia.

🍴 Marco Iozzolino, National Corporate Chef at Rational, emphasizes the need for multiple pieces of equipment in gourmet cooking, which requires space, time, and maintenance resources. Danilo, owner of DaDà restaurant in Gioia Tauro, highlights the benefits of the multifunctional cooking system iVario, which reduces preparation times and improves cooking precision. The iVario system consolidates various cooking methods into one unit, saving space, maintenance, and cleaning efforts. The iVario 2-XS model fits on a standard kitchen counter and allows for precise resource control, enhancing efficiency and sustainability. With iVario, chefs can achieve perfect results and create high-quality, innovative menus while optimizing time, costs, and kitchen space. For more information, visit rational-online.com.

🍷 The Consorzio Morellino di Scansano has introduced VINOMETRO on the VisitMorellino portal, an innovative, free tool for promoting safe and balanced wine tourism experiences. Created by Enoturistica of Simone Nannipieri, VINOMETRO is based on the Widmark method, calculates real-time potential Blood Alcohol Content (BAC), and provides a Quality Score for overall tasting safety. It considers variables such as number of wines, consumed quantities, food pairings, and duration of the experience. Bernardo Guicciardini Calamai, president of the Consorzio, emphasizes the mission to promote Morellino di Scansano territory and excellence responsibly. VINOMETRO is available at www.visitmorellino.com/vinometro.

📱 At Sigep 2025, Rational Italia showcased its latest cooking technology innovations, including the new iHexagon oven that combines traditional functionalities with microwave power. CEO Enrico Ferri emphasized the product alongside established items like iCombi Pro and iVario Pro. Additionally, Rational presented the second edition of the "La svolta in cucina" podcast, offering educational content for horeca professionals. Also highlighted were Rational's practical courses, specialization paths, and advanced academies, as well as the digital innovation ConnectedCooking platform for remote monitoring and control of equipment.

💰 In 2024, Italy's business travel sector matched pre-pandemic levels with over 31,000 trips by companies with at least 10 employees, a 3% increase from 2023. European trips grew more sharply, while international travel decreased. Italy accounted for 70% of these trips, rising 3% to nearly 23,000 bookings, and European travel made up about 20%, up 4%. However, trips outside Europe fell by 3%. The sector generated over €22 million, averaging €710 per business trip. Domestic trip costs rose to €390, while international remained at €2,000. Cost containment, sustainability, and AI use are key trends, with 55% of larger companies adopting cost-saving measures, 84% booking early, 50% choosing economy class, and 20% using AI tools. Companies favoring sustainable travel options increased from 19% to 43%.