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...
New Ingredients applications and innovative combinations
Next Ingredients was born in 2017 from the observation that market demand and supply change with a rapidity that was unknown until recent times. The desire of its founders is to create a reality reactive to changes that perpetuates tradition by constantly renewing it. We are a modern company constantly searching for new ingredients, applications...
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...
Food laboratory Cecchin Andrea and Carlo
The delicious taste of fresh pasta. Passion is the secret – along with a formidable determination to protect local culinary traditions by using only the freshest ingredients to create and enhance flavors and aromas that have been lost elsewhere. The pasta dough emanates from a special recipe devised on the farm: Semolina durum wheat, Soft...
Attract new guests with gluten-free HoReCa solutions!
Gaining new guests is the goal every HoReCa business is aiming for. An important aspect of reaching them is offering broad satisfying hospitality with delicious meals. However, for a growing number of people, it is difficult to find an adequate selection of meals in the out-of-home channel. This is a particular dilemma for individuals who...
Street food: the silent revolution in the Horeca sector
The HORECA sector finds itself facing a gastronomic transformation: that of street food. Becoming much more than a simple trend, street food is now shaping the commercial strategies of large hotel chains and restaurateurs. It’s no secret that street food has become a global phenomenon, uniting people through the universal language of food. And for...
Aperitif, an all-floral leitmotif
WITH “MISCELE & SNACK” BY METTI UN FIORE AND THE SISTER’S GIN AN INNOVATIVE PROPOSAL TO ADD THE TASTE OF FLOWERS TO HAPPY HOUR Innovate the aperitif by following the trail of edible flowers: colors and flavors that chase and intertwine from cocktails to appetizers. The aesthetic impact is assured, but the palate will also...
The Bronte Pistacchio D.O.P. : The secret of a unique and authentic taste
The natural and unmistakable essence of Sicily that transforms ice creams, desserts, and delicacies into unparalleled gastronomic works of art. Emanating the scent of Sicilian soils, the company “Il Pistacchio di Bronte” introduces to the market and pastry and ice cream professionals its flagship product: the Bronte Green Pistachio D.O.P. This is a product of...
Global Hospitality Providers Head To Dubai As Regional Industry Plans Multi-Billion Investments
Major worldwide players will gather in Dubai this May (23-25 May) at The Hotel Show – the undisputed flagship for, and gateway to, the Middle East’s multi-billion-dollar hospitality industry – as the Middle East plans new developments to meet accelerated tourism ambitions. Running at Dubai World Trade Centre, the Hotel Show comes against a regional...
RICHMEN GOLD
All functions and complexities of noodle making in one machine! Have you felt increasing competition in your markets? Do you feel you’d need to differentiate your business to stay strong and popular among your customers? Now it is easier than ever for an independent restaurant operator to start offering unique pasta/noodles freshly made from scratch....