The event dedicated to the best Italian and foreign Classic Method sparkling wines returns to Cesena Fiera on February 10 and 11 in the Pievesestina pavilions.

Open to industry professionals, wine lovers and sommeliers, the event presents bubbles from Franciacorta, Trento Doc, Oltrepò Pavese, Alta Langa, Champagne and Cava, as well as other Italian territories dedicated to sparkling wine production. Great reds, whites and rosés can also be tasted at the producers’ tables, along with quality food options.

‘Cesena in Bolla # Non solo bollicine’ returns on Monday 10 and Tuesday 11 February , the event, now in its tenth edition , linked to national and international ‘bubbles’. Under the spotlight at Cesena Fiera are the best Classic Method Sparkling Wines that are concentrated in the 4 most suitable Italian territories: Trento Doc, Franciacorta, Oltrepò Pavese, Altalanga, with a main focus, this year, on the ‘mountain bubbles’ of Trentino. Along with the national bubbles, a large group of labels from beyond the Alps with Champagne and Cremant from France and Cava from Spain. Without forgetting the best Prosecco accompanied by a selection of other Martinotti Method bubbles from all over Italy, to which is added a wide representation of still, white, red and rosé wines to complete the sparkling wine production of the wineries present in Cesena.

Paired with wine, as is tradition at Cesena In Bolla, top-quality food tastings. Among the companies present at the tasting stands that see the dynamic collaboration of students and teachers of the Ial of Cesenatico, Greci Industrie Alimentare which supplies fresh products, gastronomy and baked specialties to the restaurant industry, ‘Canuti Pastificio Tradizione Italiana’ from Rimini, the salami factory ‘Norcia per Voi’, ‘Antica Foma’, a distributor of cheeses and cured meats from Modena and remaining in the delicious world of cheeses the Sardinian distributor ‘Ruiu’. The offer among the stands is completed by the artisanal chocolate of the Forlì-based ‘Fratelli Gardini’, the delicacies of Siena Tartufi and a representation of selected beers from ‘BluBai’ and local gins, ‘Falterona’, Appennino Tosco-Romagnolo, ‘Alba 87’ from Cesena.

To celebrate the 10th anniversary of the event, Cesena in Bolla is offering record numbers this year: 230 companies represented at the Fair, for approximately 1600 labels to taste including sparkling wines and other references put on the field by producers from all over Italy, including Emilia Romagna, France and Spain. In the spotlight for an unmissable showcase, the ‘mountain bubbles’ of Trento Doc with a representation of all 67 wineries belonging to the Consortium.

Organized by Taste Production , a company from Romagna that offers services in the world of wine and food to the Horeca sector, Cesena in Bolla this year comes at a particular time for the world of catering and beverage, which is facing the new strong tightening of sanctions in the Highway Code related to alcohol consumption.

“Cesena in Bolla this year – says Ivan Tesei, owner of Taste Production – wants to be an opportunity for a serious discussion and an exchange of opinions among professionals on this very topic. In fact, too much noise has been made about the issue. From Cesena in Bolla – continues Tesei – I would like a conciliatory message to arrive… The new rules are harsher, it is true, the sanctions but they do not change the parameters. We all need to use common sense, the rules of conscious drinking. Two glasses of wine at the table are not to be demonized. You just need to avoid overdoing it. Drink less to drink better, consciously, to accompany food, to taste, not to get high…”. “And in this sense – concludes Tesei – the lesson of awareness that comes from the Italian Sommelier Association, which has granted patronage to the event this year, is important”.

Organized for the fourth consecutive year in the pavilions of the Fiera in Pievesestina, after the ‘trendy’ years spent at the Teatro Verdi, Cesena in Bolla reconfirms its vocation for B2B with operators in the sector who enter the Fiera for free after mandatory registration on the site. The logistical advantages of the move are countless, including the large spaces for installations, the proximity to the A14 and E45 toll booths, and the availability of hundreds of free parking spaces on site.

A plus not to be underestimated for the thousands of professionals (last year over 5,000 in the two days) of the world of catering, beverage and hospitality from all over Northern Italy and the Riviera Romagnola who await the Cesena event in February to renew and enhance their wine list. But Cesena in Bolla is also open to wine lovers and sommeliers with limited and paid entrances (200 tickets available at 30 euros for the public, 15 for sommeliers with an AIS membership card, during the two days of the fair, purchasable only online). Among the technical sponsors, the supply of edible ice by Sun Ice, the ‘green’ Scarpellini Garden set-up and the sponsorship of ‘Odessa distribuzioni alberghiere’ which will make the prestigious Stolzle Lausitz glasses available for the event, which can be collected with a deposit at the entrance.

Cesena Fiera Headquarters Via Dismano 3845 – 47521 Cesena

Monday 10th and Tuesday 11th February

Opening hours: 11.30am – 7.30pm

Entrance fee for the public €30 (AIS members €15), purchasable only online from the website www.cesenainbolla.com)

For the Horeca channel, free accreditations upon registration on the site

Deposit for glasses €5. Breathalyser tests also available at the exit at a cost of €2

DI OGNUNO returns to Hospitality – Il Salone dell’Accoglienza with a new experiential space dedicated to accessibility in the hotel and non-hotel industry. This year’s theme is the design of an inclusive and comfortable breakfast room that enhances the various needs of food, physical and cognitive accessibility, using targeted design solutions.

This continues the collaboration started last year between the leading event in the HoReCa sector, Village for all – V4A, a company specialized in Accessible Hospitality, and Lombardini22, a leading group in the Italian architecture and engineering scene.

After the success of the last edition, the multi-year project DI OGNUNO returns to Hospitality – Il Salone dell’Accoglienza with a new experiential space dedicated to accessibility in the hotel and non-hotel industry. This year’s theme is the design of an inclusive and comfortable breakfast room , which enhances the different needs of food, physical and cognitive accessibility, using targeted design solutions.

The concept is the result of the desire of Hospitality , the leading international fair in Italy for hotels and restaurants organized by Riva del Garda Fierecongressi, to develop an area that tells the story of accessible hospitality. The idea was studied and created by the team of architects from Lombardini22, specialized in fair design and accessibility, and thanks to the consultancy of Village for all – V4A. The goal is to propose an immersive experience that highlights the critical issues of a less inclusive design and, at the same time, demonstrate how to intervene to improve accessibility and the well-being of all users.

“ The DI OGNUNO project was created to offer concrete and immersive experiences to restaurateurs, hoteliers, bartenders and operators of public establishments. The goal is to make people understand what inclusivity really means, not only by observing it, but also by living it: how it feels to move around with a wheelchair, or to manage the difficulties of those who are, for example, visually impaired. This year we focused on the breakfast room, a key area for every accommodation facility. We offer ideas and solutions to all operators to respond to a rapidly growing market need that represents an important business opportunity ” – comments Alessandra Albarelli, General Manager of Riva del Garda Fierecongressi .

“ The DI OGNUNO project is a true laboratory of ideas and solutions for the HoReCa sector ,” says architect Cristian Catania, Reinventing Fair project director and Design for all consultant at Lombardini22 . “ Its mission is to raise awareness among operators and professionals on how accessible design can improve the quality of hospitality, while generating social and economic value. An inclusive environment is not only an advantage for guests with specific needs, but represents an opportunity to improve everyone’s experience and expand the pool of potential customers, also generating an economic return. This path,” concludes Catania , “also aims to open a discussion on accessibility as an element of innovation for the creation of spaces that are truly FOR EVERYONE .”

“You don’t go on holiday because you respect the rules – underlines Roberto Vitali CEO and co-founder of Village for all – V4A , but because you feel welcomed and listened to. Accessible hospitality is not a regulatory obligation, but a strategic lever for the future of the sector: it means offering a welcome that is attentive to everyone’s needs, improving the customer experience and generating new market opportunities. Accessible Hospitality is that which knows how to transform accessibility into economic and social value, innovation and sustainable growth for businesses.”

EVERYONE’S experience: living comfort and discomfort

“We are too used to discomfort, we must get used to comfort”: this is the assumption from which the concept of this edition arose. The installation is divided into two areas : one dedicated to discomfort , designed to underline how discomfort is often part of our daily life, and one to comfort, which represents a place designed with awareness to create well-being for the guest. Its shape recalls a footprint, a tangible representation of the concept of universality and diversity.

In each of the two areas, visitors will be able to experience the two experiences first-hand, thanks to the collaboration with ASTRID – the Trentino Association for Inclusion and Disability OdV, which accompanies visitors in the immersive experience by illustrating the specifics of the project.

External area: discomfort. In the open area of the experiential zone the visitor finds himself in a breakfast room that presents exacerbated criticalities.

You are immediately faced with a series of architectural obstacles : a high-pile carpet that hinders your movements, the legs of the breakfast table, square and angular, are cumbersome and multiple, preventing you from sitting comfortably and the space around the seats is narrow. The buffet area is also deliberately inaccessible: the top is too high, the labels that accompany the dishes do not specify the list of ingredients, the risers are high and placed too far from the edge, the containers are too similar to each other making it difficult to recognize the food and the cutlery is difficult to grip.

The furnishings have colors that do not contrast well with the floor, making it difficult to recognize the seats. The disturbing factors also extend to the environmental quality : the spotlights are very bright and made dazzling by the presence of a mirror sphere. Thanks to a sound shower , the acoustic disturbance of the chatter in a crowded restaurant is reproduced and communication is unclear. At the center of the table, an olfactory vial reproduces the smells of different foods mixed together. Olfactory design is a fundamental element to ensure comfort in a space dedicated to food, to prevent the smells of the dishes from overlapping. Even at the communication level, the non-inclusive design is exacerbated in the discomfort area: white writing on mirrored walls makes reading very difficult.

Internal area: comfort. In the room dedicated to inclusive design, all those attentions that make the spaces welcoming for everyone are applied.

The furnishings are accessible and comfortable : the table is round to facilitate communication between diners and lip-reading, and is supported by a single support , making it easier to insert the legs under the top. The seats are ergonomic and different from each other to make them recognizable. There is enough space around the table to move easily around the seats and the lighting is soft and subdued. The walls of the room are covered with reconfigurable sound-absorbing panels to create intimate and shielded areas that isolate from external noises and facilitate understanding the conversation. The wall panels are clear and easy to read, thanks to the contrast between the colors, the appropriate size of the text and the use of pictograms. In this area we also find a buffet table, but this time the user can use it in an accessible way. The table is at a comfortable height, the ingredients of all the foods are specified, the containers for the dishes are easily distinguishable from each other also thanks to the use of different colors. The edge of the top is clear to place the plate, and the lids of the food warmers slide, so as not to tie up the hands. Here too we find olfactory vials that reproduce the aromas of different foods (coffee, vanilla and cinnamon), but this time the smells are easily recognizable and not unpleasant.

Accessibility beyond physical barriers

The DI OGNUNO project does not limit itself to highlighting architectural issues, but also delves into sensory and food accessibility .

Olfactory design is a fundamental part of the experience, for example through olfactory stimulation elements it is possible to show how a well-designed environment can improve the well-being of guests. As already demonstrated, acoustic design also plays a fundamental role in ensuring comfort. Avoiding materials that reflect sound and covering the walls with sound-absorbing materials capable of capturing sound energy and reducing reverberation can guarantee a pleasant experience for everyone.

Food inclusivity is also a key aspect, with a choice of dishes to suit all dietary, religious and cultural needs of users.

Visitors to the stand are given a special menu , a collection of practical advice for hospitality that is more attentive to the needs of each guest. This gift is intended to be a tool for raising awareness among professionals in the hospitality sector, so that they can orient themselves in responding to the different needs of guests at the facilities.

New markets and an increasingly busy global agenda for the company that is a symbol of heroic viticulture in Valdobbiadene DOCG.

Andreola, a well-known company in the heart of the Valdobbiadene DOCG denomination now led by Stefano Pola, closes 2024 with a new production milestone, thus consolidating its international vocation: by approaching one million bottles, the winery confirms the growing demand for its Valdobbiadene DOCG on foreign markets.

With 60 hectares dedicated to DOCG out of a total of 110, Andreola concentrates its production exclusively in this denomination, which since 2009 represents the highest level of quality for wine produced mainly with Glera grapes and has become a UNESCO World Heritage Site.

“Heroic” wines, the result of a deep bond with the territory and of artisanal and manual work, which combine tradition, modernity and a strong international scope. A vocation that translates into the constant presence of its wines on the menus of prestigious restaurants around the world and in an export that today represents 35% of production.

Alongside consolidated markets such as the United States, the United Kingdom, Switzerland and Belgium , Andreola is strengthening its presence in Asia , with recent entries in Malaysia and Indonesia and new horizons in Mexico and Thailand . Export is not just a commercial objective, but the heart of a strategy that aims to strengthen Andreola’s role as an ambassador of Valdobbiadene DOCG in the world .

“In recent years,” comments Stefano Pola, “ Valdobbiadene DOCG Andreola, in all its variations, has been able to become an ambassador for itself in the world, conquering markets that are increasingly attentive to the quality and identity of our territory.”

The company’s presence at the main international trade fairs in the sector is a testament to this commitment: in February it will participate in Wine Paris (12-14 February), while in May it will be at Vinexpo Asia in Singapore (27-29 May), in addition to the appointments with Vinitaly (6-9 April) and the Merano WineFestival (8-11 November).

At the same time, the company is investing in intense development activities in key markets . “Energy and strategic vision are essential to take Valdobbiadene DOCG Andreola ever further. After a recent trip to Athens, in February we will be in the United States with stops in Los Angeles, San Francisco, New York, Seattle and Chicago, while in March we will continue with China and Thailand. Between April and May we will focus on Holland and Belgium, with the aim of consolidating existing relationships and opening new distribution opportunities.” – says Magnus Saccone , Export Manager of Andreola.

With an increasingly global vision and an identity deeply rooted in the territory, Andreola continues to write its history in the panorama of great Italian bubbles, bringing the authentic essence of Valdobbiadene DOCG to glasses all over the world.

BEVERAGE IS THE PROTAGONIST WITH AN ENTIRE DEDICATED PAVILION AND A SPECIAL PROGRAMMING FOR THE SOLOBIRRA, SPAZIO VIGNAIOLO AND RPM-RIVA PIANETA MIXOLOGY AREAS.

Hospitality – The Hospitality Show also this year offers an exclusive and complete showcase on the world of beverages, with wholesalers, suppliers and producers for one of the driving sectors of the global economy, in an unmissable meeting between exhibitors, visitors and buyers.

There will be plenty of space for beverages throughout the C3 pavilion – from beer to liqueurs, waters, roasters and coffees, wineries, infusions and juices, up to non-alcoholic drinks – and in the three special areas that will liven up pavilion B4 until Wednesday 5 February: Solobirra , dedicated to craft beer, Spazio Vignaiolo for an in-depth look at wine tourism, and RPM-Riva Pianeta Mixology reserved for the art of mixology.

“ The beverage market in Italy continues to grow, offering important opportunities to the Ho.Re.Ca. world – explains Giovanna Voltolini, Exhibition Manager of Hospitality-Il Salone dell’Accoglienza . – With a total estimated value of 160 billion euros (Circana 2024 data), the out-of-home sector is constantly evolving, with new trends that stimulate the creativity of producers and the search for innovative solutions by hospitality operators. ”

In the Spazio Vignaiolo, the collaboration with the Consorzio Vignaioli del Trentino continues, bringing to the fair a collective of 80 wineries, from Trentino and with representatives from Valpolicella, Marche and other Italian regions. All the companies are members of FIVI – Federazione Italiana Vignaioli Indipendenti , guaranteeing an authentic experience and a deep connection with the territory. The Hospitality stage is the perfect showcase for companies that stand out for limited production, artisanal care and authenticity of the products and have the opportunity to create connections, explore collaborations and discover new business opportunities.

In addition to the tasting stands, Spazio Vignaiolo hosts the Wine Arena , an area dedicated to training and learning with a rich program of meetings and tastings for industry professionals, which opens on Monday 3 February at 11:00 with an inaugural toast. Among the most interesting events, the Consorzio Vignaioli del Trentino will delve into the evolution of wine tourism: on 3 February at 15:00 there will be the talk “ Enoturismo Trentino, economia in anteriore ” with the presentation of the latest data from the sector that highlight the ever-increasing importance of the sector in the socioeconomic panorama of the territory; on Tuesday 4 February, after the morning in-depth discussion at 11:00 on the relationship between AI and professionals, at 15:00 Barbara Nappini, president of the Board of Directors of Slow Food Italia , will take the stage for an overview of sustainability, lifestyles and new consumption models; the cycle ends with the meeting “ Tourist potential of the wine product ” which examines the fundamental role of cellars and producers in tourist attractiveness, scheduled for Wednesday 5 February at 11:00.

Also in the Wine Arena, on February 5th at 11:00 an analysis on the “ Tourist potential of the wine product ”, while at 14:30 an event curated by Wine Meridian to discover the economic value of wine tourism and its future prospects entitled “ Presentation of wine tourism data 2024 and focus on direct sales opportunities ”. Following, the award ceremony for the Best Wine Hospitality Manager , the competition that celebrates the best wine tourism professionals. The day will end with a networking moment dedicated to the creation of the Hospitality Manager Manifesto. During all three days at 13:00, in collaboration with Slow Food Trentino-Alto Adige , the Slow Food Chefs will talk about their role as promoters of local food systems and custodians of biodiversity.

One of the main new features for 2025 is represented by the experiential initiatives of H Experience that also involve RPM – Riva Pianeta Mixology with The Spirits Escape : an immersive journey in stages through four Rooms designed to awaken all the senses. An engaging and multisensory journey lasting about 30 minutes (upon reservation via the Hospitality Digital Space app) in which, under the guidance of expert mixologists, in a continuous dialogue between real and virtual, bartenders and restaurant and hotel professionals will be able to try their hand at experimenting with innovative tequila-based cocktails.

In the Mixology Arena , visitors will be able to sign up for masterclasses led by the companies present, focusing on the world of mixology. An opportunity to learn more about the characteristics of the labels on display and how to best use them. On Monday 3 February, the event begins at 2:30 pm with a tasting experience for a journey through the flavours of coffee in modern mixology. This will be followed by five meetings moderated by Carlo Vischi, a consultant in the agri-food and food tourism sector: at 4:00 pm, mountain whisky in the Trentino version of the Italian style will be discussed, in a guided tasting and an in-depth look at the products that tell and enhance the territory of origin. On Tuesday 4 February, Albino Ferri of Accademia Ferri, together with pastry chefs Damiano Carrara – connected from Lucca – and Nicolò Antoniazzi, will lead the meeting ” Exalting sweets with exclusive infusions “: a focus on how to enhance pastry creations with original combinations, to increase revenues and margins. In the afternoon, don’t miss the #Teatour , a journey to discover tea, personalized infusions and Italian haute cuisine, with the participation of chef Peter Brunel. On Wednesday 5 February, the morning starts again with “ Tea in the Hotel – Business areas for infusions in hospitality ” to discover how to make the service offered to guests in accommodation facilities exclusive. At 2:30 pm, we’ll talk about “ Non-alcoholic is adult stuff ” discovering the secrets to exploit the new trends in no- and low-alcohol drinks, with Alessio Boggiero and Tommaso Vergano of Amore Liquido, an independent distributor, and Andrea Garbin, sommelier at Peter Brunel Ristorante.

The Mixology Arena program concludes at 4pm on Wednesday, February 5 with L’Heure Rose. The Syrah Grape Gin Hour, a masterclass with Roberta Pasini, Winemaker of the Azienda Agricola Le Fontanelle, and the talented Leonardo Veronesi, Barman and Owner of the Rivabar Cocktail Bar in Riva del Garda.

There are many new features but also confirmations in the beverage sector, such as the participation of the collective of Bavarian craft breweries “Bayerisches Bier IGP” , thanks to the co-financing of the Ministry of Food, Agriculture, Forestry and Tourism of Bavaria, and the coordination of the Italian-German Chamber of Commerce ITALCAM.

The Solobirra area will host a selection of the best craft beers and the Beer Arena stage will feature tastings and many insights into the sector. Wednesday, February 5th, an appointment with “ The Italian way of Pils ”, a classic style enriched with hops from our country that has officially entered the Brewers Style Guidelines. Carlo Vischi moderates the talk between some of the best Italian producers.

On Monday 3 February, instead, focus on digital excellence in the Ho.Re.Ca. sector with the awarding of the Horeca Social Stars , the most active and creative venues on social media.

The complete program is available online and on the Hospitality Digital Spac e app, with which you can also plan appointments with exhibiting companies, consult the new interactive map and the exhibitor and product catalog.

About Hospitality – The Welcome Hall

Organized by Riva del Garda Fierecongressi, Hospitality is the leading international trade fair in Italy dedicated to Ho.Re.Ca. operators. With an exhibition area of over 45,000 square meters, the event is the most complete in Italy, with a vast training program and a large audience of companies and professionals in the Contract & Wellness, Renovation & Tech, Food & Equipment and Beverage areas and in the special areas Solobirra, RPM-Riva Pianeta Mixology and Spazio Vignaiolo. The open-air proposal in the Outdoor Boom pavilion and space for experiential concepts of design and inclusive planning.

The 49th edition will take place in Riva del Garda, from 3 to 6 February 2025.