SAHARA PROFESSIONAL: start the food delivery revolution with Delivery Oven

For our feature in this magazine, we chose to talk about one of our most sought-after ovens: the Sahara Professional Delivery Oven. The world of food delivery is constantly evolving, faster than ever in the last few years. Ensuring that your culinary creations reach customers’ doorsteps in perfect condition is key to them returning over...

PORTANOVA RESTAURANT IN URBINO:

In Urbino, in the splendid Renaissance city of Raffaello, Giuseppe Portanova and his wife Silvia have bet on the success of transforming a disused space located in the historic village of the city, just a few steps from the Ducal Palace, into a restaurant. A small restaurant, which did not discourage the two young entrepreneurs...

X-Oven and the meat selection of ristorante "Il Castello"

“The meats we offer in the restaurant are selected from the best in the world for flavour, juiciness, tenderness and consistency. The meats include Italian “Carima”, American Angus “Nebraska Beef” and Polish “Mazura”, that guarantee an experience even to the most demanding gourmands. This selection is our distinctive element, it’s part of the identity of...

Hostelco and Restaurama join forces to create a flagship European event for the catering and hospitality sector during Alimentaria

Restaurama is the Alimentaria show aimed at the Horeca and Foodservice channels. Hostelco and Alimentaria will take place jointly on March 18-21. Barcelona, 13th of July 2023 Hostelco, the International Trade Show for Catering, Hospitality and Collectivities Equipment and Machinery, and Restaurama, the renowned Alimentaria show aimed at the Horeca and Foodservice channels, are merging...

"My restaurant starting from scratch"

Practical tips for starting a business in a rapidly expanding industry after the long period of pandemic.  The restaurant industry is experiencing a strong recovery after the long period of pandemic that has seen many restaurants close their doors. This represents an opportunity for those who wish to start a business in the sector, but...

HOW TO PERFECTLY COOK A RIB STEAK WITH X-OVEN

“When clients arrive, I greet and welcome them to the kitchen of the butchery”. This sentence, at first glance might seem just an expression of warmth with which Claudio Costa, owner of “Bistrot della Macelleria” in Canale di Agordo, greets his guests. In reality, it describes something quite tangible: the fulcrum of the kitchen and...

Value proposition MEDI: innovation, R&D, production capabilities

In a market that has undergone important changes, Medi proposes its new commercial vision: a ready meals product of quality and great taste, unmistakably made in Italy. The company’s Research & Development department, facing the evolution of the market, has conceived certified quality dishes that can be used in the various stages of the meal....

Counseling Service that aims to improve people's well-being inside a restaurant and reduce stress

In the hospitality industry, we often talk about raw materials – how to choose and then work with them – we talk about techniques we need to know and use to serve unforgettable dishes; even technology has become one of our most important assets! We could go on and on mentioning factors playing vital roles,...

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...