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🍕 At the Italy Food Awards 2025 in Milan, Giuseppe Gargiulo was honored with a Special Award as "Food Hunter" for his dedication to discovering and promoting exceptional Italian gastronomic products. The jury recognized his efforts in promoting Italy's culinary heritage with a blend of tradition and modernity. Gargiulo's mission is to bring hidden culinary treasures to light, both nationally and internationally. The awards are a key event in the Italian food and drink industry, acknowledging significant contributions to the sector.

🏨 Palladium Hotel Group reports a 12% revenue increase from the previous year with six new openings planned over the next two years. Ana Morillo has been appointed as the new corporate managing director for the High Energy and All Inclusive Brands unit, bringing her extensive hospitality experience to lead operations, sales, and marketing for brands like Ushuaïa Ibiza Beach Hotel and Grand Palladium Hotels & Resorts. CEO Jesús Sobrino emphasizes the significant phase of evolution and growth for the company.

📈 During the Convention held in Naples, Federcongressi&eventi elected 8 board members for the 2025-2028 term. President Gabriella Gentile, reconfirmed at the 2024 Convention, will be accompanied by Carlotta Ferrari (representing Destinations and Venues), Nicola Testai (Congress and Event Organization), Luca Legnani (Services and Consultancy), and Matteo Bruno Calveri (ECM Providers). Alessandra Albarelli, Riccardo Baicchi, Stefania De Toni, and Paola Padovani are the other four elected members. The association has seen growth, new member inclusion, increased investment, and economic consolidation over the past three years.

🏗️ La Spagnuola Marchesi Gavotti in Savona seeks an Event Manager with minimum 1-year experience. The 16th-century venue, ideal for weddings, accommodates up to 250 guests. Job offers full-time seasonal (April-October) or annual contract, possibly permanent. Work hours vary by event presence, with guaranteed weekly rest day. Salary ranges from €1,200 to €1,600 monthly net, with bonuses up to €500.

📢 Daniele Bartocci, a young professional from Marche, Italy, will be honored at Rome's "Premio Parola d’Oro" for his contributions to Food communication, demonstrating leadership, innovation, and a blend of tradition. He has previously won accolades such as 100 Eccellenze Italiane in 2023, Food and Travel Awards 2022, Myllennium Award, food manager of the year 2023 at Piazza Affari, and Top30 BarAwards for three consecutive years. His work is recognized for enhancing Made in Italy excellence, evidenced by recent awards like the Andrea Fortunato prize and the "Global Award Recognition" among international standouts.

🍴 Mykyta Bida, an Ukrainian chef born in 1994, has been appointed as Executive Chef of Radici Ristorante in Vigna, located in the Piedmont region, Italy, within the Mura Mura farm owned by Guido Martinetti and Federico Grom. Bida, who moved to Italy in 2018, has worked with renowned Italian chefs including Enrico Crippa of Piazza Duomo (3 Michelin stars) and Antonino Cannavacciuolo of Cannavacciuolo Bistrot (1 Michelin star). Radici Ristorante recently received recognition as a new entry in the Michelin Guide Italy in February. Bida's culinary approach emphasizes respect for raw materials, staff, and local traditions, aiming to blend high cuisine with human values, reducing waste, and creating a serene working environment.

🍕 Angelo Pezzella's pizzeria is recognized in the "Guida Gambero Rosso Roma e Il Meglio del Lazio 2025". Pezzella, originally a goldsmith from Naples, switched to pizza-making, earning accolades like a top 71 position in "50 Top Pizza Italia 2024" and "2 Spicchi" in the "Gambero Rosso Pizzerie d’Italia 2024". His establishment in Rome blends traditional Neapolitan pizza with personal creativity, drawing praise and a loyal customer base. Horecanews.it, the source of this information, covers a wide range of foodservice industry news and insights.

🍾 Damijan Podversic's passion ties him to wine and Collio Goriziano, Friuli, where the agricultural economy was disrupted by two world wars and racial laws. In the 1970s, Luigi Veronelli and Mario Soldati inspired a new generation of winemakers, including Podversic's mentor, Josko Gravner. Damijan's wine journey began behind a bar at 17 and, after a pivotal moment from his father, led to establishing his vineyard with his wife, Elena. By 2027, their daughter Tamara will start her 30 vintage journey. The Podversic estate currently spans 15 hectares with 100,000 plants, producing up to 60,000 bottles annually, a notable increase from a previous 40,000 bottle maximum. Their wines, including Ribolla Gialla, Malvasia Istriana, Friulano, Pinot grigio, Chardonnay, Merlot, and Cabernet Sauvignon, undergo long fermentations with skins and age in large oak barrels. Damijan believes in the objective quality of wine, emphasizing mineralogy, crispness, acidity, and vintage rhythms, while considering wine a "spiritual drink" for the soul.

🍴 Chef Andrea Impero will be the first to showcase "FOODART Trends - The Menu of the Future" on Thursday, February 27 at 15:30 in Magione (PG), presenting three new dishes: "La giudea," "Giallo oro," and "Puntarella BBQ." Organized with the FIC, the event is free, available in person and via streaming, and registration is at Unilever Food Solutions' website. Eight notable Italian chefs interpret Unilever's Future Menus report's eight trends, with insights and recipes in a collectible book distributed at events, also downloadable digitally. The project aims to provide chefs with tools for culinary innovation, with each chef exemplifying a distinct trend such as "Cibo Benessere" or "Proteine Evolute.

🍴 Restworld is hiring a kitchen manager at "Al Cairoli" in Ravenna, requiring 2-3 years of experience as sous chef or chef. Responsibilities include managing the kitchen and a team of 3, coordinating shifts, menu planning, quality standards, and supply orders. The position offers a fixed-term contract with full-time commitment for 6 days a week, Wednesday off, and a net salary of €2,000, aiming for permanent employment.