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Internal reorganization as a challenge towards the future
What are the fundamental steps that a growing company must face in the near future? “The essential challenge to emerge and consolidate revenues is placing one’s brands on foreign markets”. This is the response provided by Vito Lotito, Sales Manager of Tentazioni Pugliesi, a company born from Giovanni Matera’s desire to create an industrial company that fully respects...
COSTA CRUISES: A JOURNEY THROUGH ENDLESS TASTE
Cruises with Costa are a real journey through taste, where the exploration of the many destinations begins at the table. In the main restaurants of every ship, alongside dishes that innovatively reproduce – in taste and presentation – the Mediterranean cuisine, part of the menu is always dedicated to the typical cuisine of the destinations...
A life dedicated to food
A product of the passion of the current owners’ grandfather, developed in the distant post-WWII period, today Masiello Food has definitely grown to be one of the most important companies in Apulia’s food industry. The company is currently expertly run by his three grandsons: Alessandro, Francesco, and Valerio, sons of Romano, who have inherited his...
"The numbers of the out-of-home market, between inclusivity and sustainability"
The horeca sector has successfully tackled the most challenging issues of recent years. There is a feeling of recovery, and the dominant concepts of the moment will be inclusivity, in terms of attention to the needs of all, and sustainability, as respect and care for the planet. How have habits changed after the pandemic? What...
Buscema Gastronomia: Professionalism, quality
BUSCEMA GASTRONOMIA SRL has been active since 1987 and has a plant located in Crotone, a town in Southern Italy, precisely in the region of Calabria. The plant is located on an area of 13000 m2 of which 4000 m2 are covered and it is equipped with advanced systems and technologies in order to guarantee...
At the Cordon Bleu Cooking Academy: the ingredients for a modern and international culinary style, with an entirely Italian DNA
In Florence’s historic centre, the Cordon Bleu Cooking Academy offers a selection of amateur and professional courses for improving the skills of every chef. The idea is to create a common thread between history, tradition, and culture, with an eye on internationalization. Located in a prestigious 16th century building in the heart of Florence, the...
How to deal with Coeliac disease and what precautions to take
Those who are diagnosed with coeliac disease are often ovecome by anxiety. They wonder how difficult it will be to give up certain foods and if they’ll be able to cope with the changes imposed by their condition. Rather than let oneself be overwhelmed by doubt, it’s best to become familiar with some of the...
Research, Respect, Personality and Passion
“PERSONAL CHEF STEFANO RIVA: Dinner has every prerequisite for being a success, “ whether it be for business or pleasure.” Like a restaurant, but at home: impeccable mise en place, a chef-approved menu, select culinary ingredients, and the joy of astounding your guests. Whether it be for business or pleasure, with personal chef Stefano Riva...
For those who love tradition, and for those who want to take a risk
“RISTORANTE VECCHIA MALCESINE: certainty, solidity, security. The dishes which have contributed to our identity and which represent the excellence of the region around Garda. The avant-garde history of our restaurant. Authenticity, refuge, and comfort will never be lacking at the Vecchia Malcesine.” The spectacular setting of Lake Garda frames the Michelin-starred restaurant of Leandro Luppi,...
PETITE LUMIERE: Betting on sociality to overcome the pandemic
“PETITE LUMIERE: an interesting and innovative proposal that makes the Petite Lumiere a valid place not only for a dinner, but also simply for a glass of wine accompanied by a delicacy by the chef. Cheers!” Opening a restaurant is never easy. Especially in a city with a high concentration of food and drink activities...