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...
The traditional flavors
“OSTERIA DI FORNIO: a 100-year-old establishment in the small town of Fornio. Just past the entrance, the kitchen is visible. Chef Cristina and her team are visible behind the glass: forgotten recipes, the flavours of Emilia Romagna’s culinary tradition, and a careful eye on seasonal and local products.” Emilia-Romagna is deservedly known as the “land...
Meeting of cultures and a futuristic vision translate into outstanding dishes
“LA SUBIDA SIRK is a resort that includes the michelin-starred restaurant trattoria al cacciatore, the osteria de la subida, where guests can enjoy traditional everyday dishes, and the hospitality of an exclusive hamlet immersed in the woods, where one can get back in touch with nature, recharge, and authentically experience the region.” “ Food that...
KUCINA DI KIARA: Dishes Based on Feelings and Emotions
“Another culinary trend is the focus on products’ sustainability, taking care to use seasonal, traced, and certified ingredients, especially when it comes to products of animal origin. Being careful to avoid waste follows: learning not to throw away anything that ‘s edible is fundamental.” With regard to the future of the restaurant industry, I think...
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...
Selfly store is an innovative format for H24 7/7 sales
Designed by the Finnish company Storaenso and distributed in Italy by Product & service with the brand “MisterRetail”, SELFLY STORE is an innovative solution for the H24 7/7 sale of any type of reference in any type of context, but which differs from Vending for a whole series of pluses that place it a step...
Quality without any compromise, identity and experience.
In your opinion, what is the future of the restaurant industry? I think people love to spend time together and after the pandemic, we faced in the last two years. Currently, we can see how much people love to enjoy their time in restaurants. Here in Dubai, we were very lucky, since the pandemic was...
Beer&Food Attraction: the eating out experience.
Important confirmations and new entries in the food, beer and beverage sector among exhibitors at Rimini Expo Centre from Sunday 20th to Wednesday 23rd February 2022.Surgital, leader in the production of frozen fresh pasta, at its first Beer&Food Attraction The Eating Out sector is on the upswing with figures showing a +10% increase in the consumption of...