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Bartu Magazine

6 issues per year View Reviews   |   Write Review From $0.83 per issue 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 Giu-Lug 2016
 
$0.99 / 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 $0.83 per issue.
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Issue Cover

Bartu  |  Giu-Lug 2016  


News
Cover story: Il metodo e lo stile: Santini, la famiglia vince
L’intervista: Famiglia Cerea, condottieri di razza
L’opinione: Uovo sodo e Zibibbo. Evviva Don Ciccio!
Storie di successo: Teo Musso, Baladin: passione e impresa
Storie di successo: San Domenico di Imola, icona sempreverde
Storie di successo: Da Berbel a Torino, si cena in “sala Marchionne”
Focus food: Bristol di Rapallo, stagioni e territorio
Focus food: Anche in corsia si mangia gourmet
Focus food: S.Pellegrino Sapori Ticino, Stauffacher punta alto
Focus food: Sfida mediterranea, Conti vs Cerea
Focus food: Piacere, Rosaria: sono l’arancia dell’Etna
Focus food: Gnocchi Kitchen Bar, anche Scarello fa il bis
Focus food: Da Gigione a Pomigliano, la rivoluzione dell’hamburger
Focus food: Atelier Nespresso, declinazioni gourmet
Focus wine: Emirates, che carta! In volo con grandi etichette
Focus wine: Cantina Tollo, è tempo di vino vegano
Focus wine: Georg e Julia Weber, vignaioli di Maremma
Focus beverage: Gruppo Norda: “Acque minerali d’Italia”
Focus beverage: Birra, si degusta e si abbina!
Focus beverage: H41°, la nuova lager di Heineken
La ricetta di Artù: Riso e stracchino secondo Camanini
La foto di Cioffi: Dany Stauffacher
Accueil: Café Royal a Londra, la chef è pastry
Accueil: Aman Venice, la mano di Oldani
Equipment: Pentole Agnelli, sinergia in cucina
Equipment: Cifa, con Evolution la mise en place è bio
Brand news
Libri: I cuochi secondo Visintin. Olio di Puglia e intolleranze
Alberto’s Choice: Silvia Moro, quando chef si declina al femminile
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, July 20, 2019

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