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Artù Magazine

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

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Issue Cover

Artù  |  Gen-Feb 2016  


News
Cover story: Perbellini, senza formalismi vince la cucina vera
Storie di successo: Italian style al mitico Waterside Inn
Storie di successo: Ristoranti orientali, a tutto vapore
Storie di successo: Osteria del Teatro, raffinata tipicità toscana
Storie di successo: Quando l’etnico si chiama Parmigiano
Storie di successo: Conca Bella, luce sul confine. Cucina e vini memorabili
Storie di successo: Go East, Marco Sacco conquista l’Oriente
Format: Michelangelo, lo chef che impagina il piatto
Format: Top Air, boarding menu a Stoccarda
Focus food: Centro lago di Como, il risveglio di Varenna
Focus food: Consorcio, il tonno punta agli chef stellati
Focus food: Alla d&g patisserie brunch dal sapore Malesiano
Focus food: Koinè Restaurant passione gourmet a Legnano
Focus beverage: Diario di un barman
Focus food: Alambicchi milanesi, il gin abita qui
La foto di Cioffi: Celeste, il re del radicchio
Equipment: Gruppo Cimbali, storia e mito 100% made in Italy
Locali: FeelingFood Milano, spazio polifunzionale con guida Mei
Libri: Unforketable Niko e le origini dei piatti
Alberto’s Choice: Navedano, lo stile nel DNA e cortesia d’altri tempi
Artù 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 Artù magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Issue Cover

Artù   |   Gen-Feb 2016   


News
Cover story: Perbellini, senza formalismi vince la cucina vera
Storie di successo: Italian style al mitico Waterside Inn
Storie di successo: Ristoranti orientali, a tutto vapore
Storie di successo: Osteria del Teatro, raffinata tipicità toscana
Storie di successo: Quando l’etnico si chiama Parmigiano
Storie di successo: Conca Bella, luce sul confine. Cucina e vini memorabili
Storie di successo: Go East, Marco Sacco conquista l’Oriente
Format: Michelangelo, lo chef che impagina il piatto
Format: Top Air, boarding menu a Stoccarda
Focus food: Centro lago di Como, il risveglio di Varenna
Focus food: Consorcio, il tonno punta agli chef stellati
Focus food: Alla d&g patisserie brunch dal sapore Malesiano
Focus food: Koinè Restaurant passione gourmet a Legnano
Focus beverage: Diario di un barman
Focus food: Alambicchi milanesi, il gin abita qui
La foto di Cioffi: Celeste, il re del radicchio
Equipment: Gruppo Cimbali, storia e mito 100% made in Italy
Locali: FeelingFood Milano, spazio polifunzionale con guida Mei
Libri: Unforketable Niko e le origini dei piatti
Alberto’s Choice: Navedano, lo stile nel DNA e cortesia d’altri tempi
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 Artù magazine print subscription.
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