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...
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...
The GTA Group: experience, professionalism and passion
Interview with Marianna Giupponi (owner) “The food sector requires to respect the balance between high quality raw materials and a constant capacity for innovation. These elements allow us to stand out and satisfy our customers in the best possible way, “says Marianna Giupponi who, with her husband Fausto Tasca, leads the family business. “The GTA...
Furniture is the Protagonist
Pedrali signs the furnishings of an open-air museum A marvelous garden, exclusive works of art, aromatic plants and water lilies: this is the picturesque setting where the project by Stones and Walls architectural studio was born – a new restaurant at the Goulandris Museum of Natural History in Athens. The Natu Restaurant seems to be...
Can Pasqual: When the interior and exterior design meets Haute cuisine
Open since 1963, Can Pasqual is a restaurant whose forward-thinking approach has blended a high-end design focus with a top-notch dining experience. To find out how it’s possible to stay on the crest of a wave for more than 40 years, we had a chat with Mr. Mayans, the restaurant’s owner. Could you quickly describe...
Sifim components and solutions
SIFIM has been making components for domestic appliances, the hospitality sector and industry since 1995. We are a leader in the manufacture of metal filters and in the production of top-quality, decorative metal components. SIFIM was formed by Tino Sopranzetti, Oreste Bastari, Doriano Gagliardini, Luca Pelagagge and Claudia Sanchioni, a team of friends and professionals...
Caterina, Kitchen and Flour
“Whoever doesn’t care about what he eats, hardly will care about anything else”: you can read this sentence as soon as you enter the website Caterina, Kitchen and Flour, the restaurant opened by Angelo Coro in 2014 on the corner between Via Imperia and Via La Spezia. This warning perfectly sums up the owners’ philosophy:...