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Bartu Magazine

6 issues per year View Reviews   |   Write Review BARtu' si rivolge a professionisti, aziende e gourmet. Il magazine tiene aggiornati su quanto accade nell'universo del f & b in Italia e nel mondo.

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.

WAYS TO READ Bartu Magazine

Single Digital Back Issue Maggio 2016
 
$1.49 / issue

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This issue and other back issues are not included in a Bartu subscription. Subscriptions include the latest regular issue and new issues released during your subscription and start from as little as per issue .
Please note that the calculations are for illustration purposes only. Savings are calculated on the comparable purchase of single issues over an annualised subscription period and can vary from advertised amounts. Complete your collection savings are based on the RRP of the latest issue.

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Issue Cover

Bartu  |  Maggio 2016  


News
L’intervista: Gennaro Esposito, benvenuto al Nord!
L’opinione: Alla ricerca dello Chef (da osteria) perduto
Storie di successo: Andrea Bertarini, piatti potenti
Storie di successo: Enrico Bartolini, dieci tavoli perfetti
Storie di successo: Moreno Cedroni, il massimo del Crudo
Focus food: Hotel Hassler, icona di stile e di eleganza
Focus food: S.Pellegrino Sapori Ticino, 10 anni di successi
Focus food: Irlanda del Nord, il food è un giacimento
Focus food: Stern Caffè, Alajmo d’Oltralpe
Focus food: Terra lariana, alla radice degli ingredienti
Focus food: L’Inkiostro di Parma, il talento dello chef
Focus food: Milano, il food secondo Boston Consulting Group
Focus food: Roma, a Palazzo Fendi apre Zuma, sushi e griglia
Focus food: Toscana nascosta, i Panigacci di Lunigiana
Focus food: Mario Fongo, panettiere evoluto
Focus food: Latteria Sociale Valtellina, inimitabile Piattone
Focus food: Trussardi, nuovi brand e Conti sempre meglio
Focus wine: Vranken-Pommery, 180 anni di grandi Champagne
Focus spirit: La Maison non scherza
Equipment: SuMisura, l’unicità è nel piatto
Equipment: Evoluzione in cucina, Siemens sceglie Boer
Brand news
Libri: Marchesi, un libro di piatti “e non di tecniche o ricette”
La foto di Cioffi: Mariuccia Bologna
Alberto’s Choice: I Bologna di Rocchetta Tanaro, patrimonio dell’umanità
BARtu' si rivolge a professionisti, aziende e gourmet. Il magazine tiene aggiornati su quanto accade nell'universo del f & b in Italia e nel mondo.

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

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Highly inspiring

Italian only Reviewed Saturday, 20 July 2019

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