Risorse umane

🍕 "La Corte" pizzeria in Castiglione della Pescaia (GR) seeks a Cook with 2-3 years of experience for a seasonal contract from December 2024 to October 2025. Part-time (25 hrs/week) in low season, full-time (48 hrs/week) in high season. Evening service, double-shift work. Salary: €8.0-9.0/hour, plus overtime. Must be able to commute independently.

🏢 Mariagrazia Verna was appointed as the new sales director of Going Tour Operator, with a 20-year career background. In 2024, Going reported a revenue growth of 20% and is on track with its five-year goals set in 2022. Going's strategy includes long-haul tailor-made travel, resort lines, incoming division with Going2Italy, and a focus on dynamic packaging with the recent platform update of Going4You. Verna's focus will be on brand promotion and strengthening the company's market position.

🏥 Carlo Bortott, former president of Fiavet Piemonte and head of Torviaggi in Turin, passed away at the age of 78 due to an illness. Bortott led Fiavet for over two decades, was known for his strong ideals, and fought against illegal competition, significantly impacting the Piedmont travel agencies. His expertise and passion for air transport were well recognized, especially during press conferences at Turin Airport.

👥 Ezio Indiani, GM of Hotel Principe di Savoia in Milan, confirmed as National Delegate of EHMA for another three years, marking his sixth term alongside deputy Damiano De Crescenzo, General Manager of Planetaria Hotels. Indiani has led the Italian Chapter since 2010, fostering significant growth and initiatives such as the European certification for hotel directors and the "Mentor me" project. EHMA, with over 470 members from 24 European countries, represents about 400 hotels, 86,000 rooms, and 66,000 employees. The Italian Delegation is the largest with 117 members. ????

🏦 Ezio A. Indiani, general manager of Hotel Principe di Savoia in Milan, reappointed as national delegate of the Italian Chapter of Ehma, uniting over 470 members from 24 European countries, 400 hotels, 86,000 rooms, and 66,000 employees. Indiani, on his sixth term, will lead for the next three years, confirmed during the autumn meeting at Borgo Egnazia. Deputy Damiano De Crescenzo, general manager of Planetaria Hotels, also reconfirmed. Indiani has received multiple awards, including the 2002 Hermes Award for best hotel manager worldwide and the 2009 Excellent Award for international hotel management. Knighted by the President of the Republic, he's led the Hotel Principe di Savoia since July 2005. The Italian Chapter of Ehma has the most members with 117.

🍸 Dry Martini, an iconic U.S. cocktail, difficult to prepare, contains gin and dry vermouth. Jerry Thomas, "professor" and father of modern bartending, possibly invented the Martini in the mid-19th century as an evolution of the Martinez. The first Martini recipe appeared in Harry Johnson's "Bartenders' Manual" in 1888. Popularity in the U.S. grew from 1900, becoming most famous during WWI and Prohibition. The first legal cocktail post-Prohibition was made by President Roosevelt. In 1943, Roosevelt served a Dirty Martini to Stalin at the Tehran Peace Conference. The IBA recipe includes 60 ml gin, 10 ml vermouth dry, and a lemon twist or green olive. Variants include Dirty Martini, Gibson, Vodka Martini, Vesper Martini, and Hemingway Martini. Drinks International ranks Dry Martini as the seventh most-requested cocktail globally. Martini pairs well with olives, caviar, almonds, tuna tartare, and lightly sautéed prawns with lemon.

🍴 Chef Michelangelo Mammoliti, of La Rei Natura, was awarded Three Knives at The Best Chef Awards 2024 in Dubai, confirming his restaurant's 2 Michelin Stars. He is among Italy's top six chefs, including notables like Enrico Crippa and Massimo Bottura. Out of 550 chefs worldwide, only 92 achieved the Three Knives, signifying the highest culinary mastery. Mammoliti's neurogastronomy approach, in collaboration with psychotherapist Francesca Collevasone, aims to evoke diners' childhood memories through dishes.

🍕 Chef Jacopo Chieppa, a yeast specialist, opened his restaurant Equilibrio two years ago and has already earned its first Michelin star, marking a journey of commitment and passion. Trained by Mauro Colagreco, Chieppa opened Kilo in 2020, a pizzeria in Imperia, and then Equilibrio in 2022, a gastronomic restaurant inside a renovated mill. The award is a testament to his team's hard work and the pursuit of balance in his life and cooking.

🍕 Il ristorante Il Pashà di Conversano (BA) mantiene la Stella Michelin. Patron Antonello Magistà, con chef Michele Spadaro, classe 1998, propone il menù “Giovani Scapestrati”. Spadaro ha ricevuto il titolo di EmergenteChef 2024 e il premio “Rising Star” da Forbes. La brigata, tutta under 30, include Sous Chef Cosimo Colucci, ex chef de partie in Alsazia e Barcellona, e Valentina Lenoci, ex Demi pastry chef con Andrea Aprea a Milano.

🍺 Brewrise, an importer of special beers, and Mahou San Miguel, a leading Spanish brewery, will launch Spanish beer brands Mahou and Alhambra in Italy starting January 1, 2025. The collaboration enhances a relationship dating back to 2017 when Brewrise began distributing Mahou San Miguel's craft brands in Italy. The full range will be showcased at Brewrise's stand at Beer Attraction 2025, celebrating the partnership. Mahou is a market leader founded in Madrid in 1890, while Cervezas Alhambra, known for its green bottle, originates from Granada.