Panino Italiano Magazine

Panino in English

Back to work, back to school. How to organize your menu after summer vacation!

Back to work, back to school. How to organize your menu after summer vacation!

Going back home and back to work can be a trauma for some people. They wish they could have a never-ending summer, far from problems and Covid ordeal.

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Fruit panino for breakfast

Fruit panino for breakfast

The panino imagery is fast meal and savory, rarely associated to breakfast. On top of that, if you say you want to combine fresh fruit and bread, people in Italy will probably look at you in a weird way.

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Guilty pleasure vs functional design

Guilty pleasure vs functional design

why you should think about the goal of your “panino” before launching a format.

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 How the Fish Burger became a Panino Gourmet in Italy

How the Fish Burger became a Panino Gourmet in Italy

If you ask someone, what comes to his mind when we say fish burger, he will probably refer to the fish&chips and its extension the fried cod burger, well-known in London, or eventually the American lobster roll. Though, in Italy, it’s been five years now that a new trend has been consolidated: stuffing buns with raw fish. And this typology of fish burger has become a real panino gourmet...

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Why meat has a future even if the world grows a vegan consciousness

Why meat has a future even if the world grows a vegan consciousness

With the exception of traditional cuisine, Capitals’ food scenery is made of trends. Nowadays, innovation is necessary for a society always looking for new stimuli and discoveries.

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Innovation vs. tradition

Innovation vs. tradition

Is innovation welcome in the food world?

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Has small retail a future?

Has small retail a future?

Or when to decide to integrate a “shop in the shop”.

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To be dark kitchen or not to be

To be dark kitchen or not to be

While some countries start unlocking some activities, the future of the restaurants does not sound promising.

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Thinking out of the “Covid

Thinking out of the “Covid" box or why summer will be the occasion to create new food experiences

Why eating in a COVID environment won’t bring customers back in the restaurants immediately. And the necessity to think out of the box, not to adapt the current business, but put it on hold, and create new food experiences during summer season.

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A few tips and recommendations for launching a successful delivery business

A few tips and recommendations for launching a successful delivery business

While everyone are busy making scenarios about how will be the restaurant of the future post Covid, the actors of the field have been focused on delivery, and launching online platforms.

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