Bar stories
When Simplicity Becomes Strategy: The Story of Nestlé and Techfood's Collaboration
Discover how Nestlé optimized the dispensing of its iconic spreads thanks to Techfood professional dispensers. A case study of innovation, operational simplicity, and customized solutions for the out-of-home channel.
Techfood for the Serie A Sandwich
Discover the collaboration between Techfood and Il Panino di Serie A: innovation, research, and passion for unique sandwiches, created to enhance every recipe.
Sweet news: Yo and Go brings freshness to Partinico
We're in Partinico, in the province of Palermo, at a special yogurt shop that has won over everyone, from adults to children: it's Yo&Go. "I gave it 5 stars because...
The Ice N Roll innovation arrives in Sicily: the Arrusti e Mangia experiment
Arrusti e mangia is a sandwich shop in Favara, in the province of Agrigento. On the surface, it might seem like a typical sandwich shop serving delicious sandwiches filled with...
Gran Caffè, Rione VIII: journalists, architects, and a new take on savory snacks.
Just steps from Largo Argentina, in the heart of Rome, there's a corner reminiscent of history and contemporary design: the Gran Caffè, frequented by journalists, architects, and local professionals, is...
Pookie Box: Paola Baldi's culinary innovation between pandemic and success
Discover the story of Pookie Box and its founder Paolo Baldi, who during the pandemic transformed his passion for cooking into an innovative gastronomic laboratory in Bergamo.
A chat with the new Social Ambassador: Roberta Nosenzo
The Space Bun® Fight 2025 , one of the most followed competitions at Sigep , saw four chefs compete in a competition dedicated to creativity. The one who won the...
Deep Space Lounge: a cocktail bar in Turin where tradition and quality meet
In the heart of Turin, Deep Space Lounge has established itself as one of the most interesting destinations for those looking for a place that offers refined cocktails, a welcoming...
At Bar Prestige, taste takes off with the Space Bun® Station
Anyone who runs a bar knows it well: offering a welcoming environment, capable of making those who are traveling or away for work feel at home, is one of the...
The fish kebab, a new taste that is taking hold
The fish kebab, how to offer it, at what prices, in what context. We talk about it with Edward Housni, owner of a kebab shop in the center of Genoa.
Daylice: dolcezze da passeggio a Fossano
Abbiamo incontrato Daniela, la fondatrice di Daylice, situato nel cuore di Fossano, una cittadina del Piemonte famosa per la sua storia e l’atmosfera accogliente. Qui, tra le bellezze del centro...
Dolce Dea: innovazione e qualità nel Food Truck
Nella vivace e dinamica scena dello street food italiano, Dolce Dea si distingue come un esempio brillante di innovazione e qualità. Abbiamo avuto il piacere di intervistare Danny, titolare insieme...