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Pocketmags Digital Magazines

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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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Issue Cover

Bartù  |  marzo-aprile  


6 News
L’opinione
15 Vino italiano in Usa. Finita la sbornia?
L’intervista
16 Wicky Priyan, sapienza d’Oriente
L’opinione
20 Sogno il ritorno della cucina conviviale
Follow Artù
21 Si riparte con la seconda edizione
Focus food
28 Giuseppe Postorino, un talento, senza retorica
Protagonisti food
32 Max e Raf. E il Caffè Quadri
36 Castello del Nero. Luca Di Pirro, grandi piatti
42 Lux Lucis, altissimo livello al Forte
Focus food
46 Italian Caviar, l’oro nero da tavola Made in Italy
50 Grandi chef del mondo al Festival di Soneva
52 Borgo San Felice, gourmet destination toscana
54 Olio DOP Riviera Ligure. Un grande menù stellato
Accueil
60 Al via i lavori per un Borgo Brufa al topi
62 Lusso e comfort tra i colli bolognesi
66 Silvia Baracchi, l’ambasciatrice dei sapori d’Etruria
Focus food
70 Loison. Il futuro è adesso
72 Osterie di livello: Campamac, dacci dentro!
Focus wine
76 Zenato. Storia del successo di un vitigno versatile
78 San Michele Appiano, la collezione esclusiva
80 Prime Alture, l’ambiente in primo piano
82 Xala la Ribolla brut di Astoria
83 Sughero, chiusura perfetta
84 Col Vetoraz, la natura in un calice
Focus beverage
85 Un toccasana per palato e salute
86 San Benedetto, le nuove referenze
Equipment
87 Cottura a prova di chef
Gusto e mercati
88 Che sapore ha la musica?
Libri
90 Dal Buon Ricordo alle meraviglie d’Italia, passando per la cucina dei Luxury Hotels
La ricetta di Artù
91 Al Marzapane di Roma, dall’allieva dei Roca
La foto di Artù
92 Aubert De Villaine, Roberto Voerzio e Angelo Gaja
93 Pillole
Alberto’s Choice
94 Una grande costoletta? Nel salotto di Milano
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.
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Issue Cover

Bartù   |   marzo-aprile   


6 News
L’opinione
15 Vino italiano in Usa. Finita la sbornia?
L’intervista
16 Wicky Priyan, sapienza d’Oriente
L’opinione
20 Sogno il ritorno della cucina conviviale
Follow Artù
21 Si riparte con la seconda edizione
Focus food
28 Giuseppe Postorino, un talento, senza retorica
Protagonisti food
32 Max e Raf. E il Caffè Quadri
36 Castello del Nero. Luca Di Pirro, grandi piatti
42 Lux Lucis, altissimo livello al Forte
Focus food
46 Italian Caviar, l’oro nero da tavola Made in Italy
50 Grandi chef del mondo al Festival di Soneva
52 Borgo San Felice, gourmet destination toscana
54 Olio DOP Riviera Ligure. Un grande menù stellato
Accueil
60 Al via i lavori per un Borgo Brufa al topi
62 Lusso e comfort tra i colli bolognesi
66 Silvia Baracchi, l’ambasciatrice dei sapori d’Etruria
Focus food
70 Loison. Il futuro è adesso
72 Osterie di livello: Campamac, dacci dentro!
Focus wine
76 Zenato. Storia del successo di un vitigno versatile
78 San Michele Appiano, la collezione esclusiva
80 Prime Alture, l’ambiente in primo piano
82 Xala la Ribolla brut di Astoria
83 Sughero, chiusura perfetta
84 Col Vetoraz, la natura in un calice
Focus beverage
85 Un toccasana per palato e salute
86 San Benedetto, le nuove referenze
Equipment
87 Cottura a prova di chef
Gusto e mercati
88 Che sapore ha la musica?
Libri
90 Dal Buon Ricordo alle meraviglie d’Italia, passando per la cucina dei Luxury Hotels
La ricetta di Artù
91 Al Marzapane di Roma, dall’allieva dei Roca
La foto di Artù
92 Aubert De Villaine, Roberto Voerzio e Angelo Gaja
93 Pillole
Alberto’s Choice
94 Una grande costoletta? Nel salotto di Milano
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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