Innovazione

🏖️ Rome celebrated the "Notte degli Oscars" of tourism at The St. Regis Hotel, awarding 16 winners with the Microfoni d’Oro di Mhr. Event created by Deborah Garlando, CEO of Mhr, with Palmiro Noschese and Paolo Garlando. Hosted by Gabriella Carlucci, featured a video greeting from Tourism Minister Daniela Santanchè. Among the awardees were Gianluca Caramanna, Regione Sicilia, Borgo Egnazia (also received the Star Night Award), and Saudi Arabia for Best International Destination.

🍰 Natale 2024: Agugiaro & Figna ha raccolto opinioni di quattro maestri pasticcieri italiani. Claudio Gatti, presidente dell'Accademia dei Maestri del Lievito Madre, ha creato un panettone proteico con il 28% di proteine. Anna Sartori ha sviluppato il Bauscia, con caffè, caramello e cioccolato, e il Gran Pan de Mej rustico. Antonio Follador ha proposto un panettone con canditi e vaniglie Bourbon del Madagascar e Tahiti, e un Panettone Moka e Mandorla. Aniello Di Caprio ha omaggiato la Campania con il suo Panettone Felix, utilizzando prodotti locali come il burro di bufala. Tutti hanno usato la farina Magistrale di Agugiaro & Figna.

🔌 Enel's Set&Charge is an integrated solution for hotels and other accommodations to install electric vehicle charging stations, making them accessible to customers and e-drivers. It includes a complete package with charging infrastructure, management software (Net Enterprise), and electricity supply on a single invoice. Additionally, the Enel X Way App integrates with Set&Charge, allowing for public charging and attracting travelers seeking electric-friendly accommodations, positioning businesses as sustainable hospitality pioneers.

🍞 C3 launched a new flour line under the Noi&Voi brand, catering to a wide audience including amateur cooks and professionals. Available for domestic use in 1 kg packages: "0" type soft wheat flour, "00" type soft wheat flour, and remilled durum wheat semolina. The Horeca sector gets two 5 kg formats: "00" type soft wheat flour with W160 strength and "00" soft wheat flour for pizza with W320 strength. The packaging features clear, distinctive design with practical usage tips and water absorption capacity indication, beneficial for both home and professional use. Sara Fabris, Category Executive MDD, emphasizes high quality and ease of use. C3, established in 1972, comprises 21 companies and launched the Noi&Voi brand in 1992, known for its quality, convenience, and Every Day Low Price model.

📈 RATIONAL reached 150,000 users for its free digital kitchen management system ConnectedCooking by the end of the year. ConnectedCooking is a digital enhancement for RATIONAL iCombi Pro and iVario Pro cooking systems, accessible via PC, tablet, or smartphone, and provides data insights and automatic equipment updates. Founded in 1973, RATIONAL employs over 2,300 people and is listed on the MDAX of the Deutsche Börse following its 2000 IPO.

🍸 Terry Monroe, proprietor of Opera 33 in Milan for nearly 30 years, shares mixology insights. The venue, likened to a blend of speakeasy, circus, theater, and chemistry lab, features a piano as a bar counter. Monroe's book "Cromococktail," published by Hoepli, offers 99 recipes and combines chemistry with creativity. Gin can be flavored with saffron using 0.02 grams per liter, but not exceeding 0.05 grams due to toxins and heat sensitivity. White tea flavored gin requires 4 grams of tea leaves per liter for 24-48 hours, adding two butterfly pea flowers for 12 hours to achieve a lilac color. Monroe observes two types of clientele: those who savor their drinks and those who consume quickly, stating that alcohol consumption remains high among certain young people. The article can be also listened to as a minipodcast on Instagram.

🍕 Crocca, part of the Gruppo Pizzium, unveiled its winter menu featuring season-fresh ingredients like pumpkin, friarielli, mushrooms, and nuts for their thin, crispy pizzas. A unique dough recipe includes 180 grams of dough, two baking processes, and a blend of type 0, corn, and spelt flours. In 2023, Crocca contributed significantly to Gruppo Pizzium's net turnover of €43.5 million, marking a 45% increase from 2022, and an Ebitda around 20%. Crocca's revenue was €4 million in 2023. Expansion in Northern Italy led to 12 outlets in cities like Milan, Turin, Verona, Brescia, and Gallarate. For more information, visit www.crocca.it.

🎁 In the face of economic uncertainty, Italian families are spending 7.9% more with a 0.4% reduction in purchase volume from 2023. The Christmas season could boost retail and restaurant sectors despite the 44% of families experiencing reduced purchasing power between June and September 2024. Andrea Paparella of foodtech company Tuidi suggests retailers prepare for the holiday by anticipating needs to minimize inefficiencies. Consumption spikes are seen in traditional products: dates (+600%), pandoro and panettone (+189% during the Christmas week), ready meals (up 93% in the North, down 67% in the South), Coca-Cola (+40%), and digestives (+28%). Promotions are 36% less effective on Coca-Cola during Christmas than other times. Tuidi's AI tool Delphi has helped over 300 stores in Italy reduce excess inventory by 6% for alcohol and 16% for Christmas products, aiding in precise planning and optimal stock management.

🍎 Jolly Colombani, an iconic Italian brand founded in 1924 by Giulio Colombani, celebrated its centennial at Ferrara's Castello Estense. Now part of Conserve Italia, which acquired it in 1994, the brand has iconic products like Uvadòr marmalade and Minestrone Lampo. With a current annual turnover of €24 million, representing a 112% increase over five years and a 70% market share in Foodservice, Jolly Colombani is a testament to Italian agri-food excellence. Conserve Italia, its parent company, has a consolidated turnover of €1.2 billion for 2023-24 and employs about 3,000 people.

🍝 Hybrid products, combining meat and plant-based materials, aim to reduce meat consumption for environmental and health reasons. A 50% meat product can halve greenhouse gas emissions, land use, and water consumption while maintaining flavor and texture – offering a sustainable and healthier alternative. A 2022 study in Food Quality and Preference journal revealed a preference for burgers with a 60% meat and 40% vegetable blend over traditional meat burgers. Modern cooking systems like RATIONAL's iCombi Pro and iVario Pro ensure the perfect preparation of hybrid burgers, with digital kitchen management allowing for easy recipe sharing across devices.