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Digital Subscriptions >  Trade & Professional > Catering > Bartù Magazine > ottobre 2018

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Digital subscriptions are available across all devices and include the latest issue and all regular issues released during your subscription. Your chosen terms will automatically renew unless auto-renew is cancelled in your subscription area 24 hours before the end of the current subscription.

Bartù Magazine

(0 Customer Reviews)   |     Write Review 6 issues per year Bartù è il punto di riferimento privilegiato su quanto accade nel mercato del “fuoricasa”.

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Single Issue - ottobre 2018
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Issue Cover

Bartù  |  ottobre 2018  


Editoriale
1 Passione fa rima con motivazione
6 B.A.R News
Cover Story
24 Navigli milanesi La Talea del bartender
Focus Bar
28 E Veuve Clicquot inventò l’assemblaggio
30 Morgana di Taormina. La passione abita qui
32 Food pairing, se il drink regge
34 Il Bartender? Fra classici e signature
38 A Roma l’aperitivo “si scatena” così
40 E sbicchieriamolo, ‘sto Bianchello
42 Besuschio, dolci iconici nella boutique golosa
44 HelloITA è su Alibaba
L’intervista
46 “Le cose in cui credo”
Protagonisti Food
50 Niko Romito, il Grand Tour approda al Bulgari
52 Crippa: istinto straordinario. E collaboratori affidabili
56 Giacomo Bulleri, re del format
Focus Food
58 Praia Art Resort. Così si fa ospitalità
L’opinione
62 TripAdvisor, diavolo o acquasanta?
Focus Alberghi
64 Bella Sky a Copenaghen
68 La famiglia Nardi guarda sempre avanti
70 Al Relais San Lorenzo chef del mondo
74 Villa del Quar, cuore goloso della Valpolicella
Protagonisti Equipment
78 Leonardi: “Stem Zero”, sempre più resistente
La foto di BARtù
80 Eugenio Trascurato, patron della Trattoria del Vapore di Cernobbio
La ricetta di BARtù
82 Alberto Riboldi. Maestria nel gusto
84 Pillole
Alberto’s choice
86 All’Antica: trattoria sì, ma c’è anche il bar
Bartù è il punto di riferimento privilegiato su quanto accade nel mercato del “fuoricasa”.
Con i suoi focus su aziende e protagonisti dell’offerta,
Artù assicura un’informazione aggiornata sulle tendenze in atto nella ristorazione e nell’ospitalità, ma anche sui cambiamenti nei comportamenti della clientela, in ambito nazionale ed internazionale. Chef, gestioni, format innovativi e consolidati, casi di successo, materie prime, linee di cucina, strategie di
mercato, price for value, new brand, etichette storiche, tecnologie e soluzioni innovative: le pagine di Artù, inserite in un contesto grafico di pregio, che dà largo spazio alla qualità delle immagini, garantiscono al lettore la percezione reale di quanto accade nel mondo horeca.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 6 issues during a 1 year Bartù magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

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However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
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Issue Cover

Bartù   |   ottobre 2018   


Editoriale
1 Passione fa rima con motivazione
6 B.A.R News
Cover Story
24 Navigli milanesi La Talea del bartender
Focus Bar
28 E Veuve Clicquot inventò l’assemblaggio
30 Morgana di Taormina. La passione abita qui
32 Food pairing, se il drink regge
34 Il Bartender? Fra classici e signature
38 A Roma l’aperitivo “si scatena” così
40 E sbicchieriamolo, ‘sto Bianchello
42 Besuschio, dolci iconici nella boutique golosa
44 HelloITA è su Alibaba
L’intervista
46 “Le cose in cui credo”
Protagonisti Food
50 Niko Romito, il Grand Tour approda al Bulgari
52 Crippa: istinto straordinario. E collaboratori affidabili
56 Giacomo Bulleri, re del format
Focus Food
58 Praia Art Resort. Così si fa ospitalità
L’opinione
62 TripAdvisor, diavolo o acquasanta?
Focus Alberghi
64 Bella Sky a Copenaghen
68 La famiglia Nardi guarda sempre avanti
70 Al Relais San Lorenzo chef del mondo
74 Villa del Quar, cuore goloso della Valpolicella
Protagonisti Equipment
78 Leonardi: “Stem Zero”, sempre più resistente
La foto di BARtù
80 Eugenio Trascurato, patron della Trattoria del Vapore di Cernobbio
La ricetta di BARtù
82 Alberto Riboldi. Maestria nel gusto
84 Pillole
Alberto’s choice
86 All’Antica: trattoria sì, ma c’è anche il bar
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 6 issues during a 1 year Bartù magazine print subscription.
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