Plan du site

Rg Life

• What did you put in the whiskey?
• The fortune of being able to live from one's passions
• A red heart among the bubbles
• Innovate to excite
• Tradition and innovation: two sides of the same coin in the kitchen as in the bar. Outside Italy.
• BARMAN FOR A NIGHT: prime time
• The three great chefs Andrea Berton, Carlo Cracco, and Claudio Sadler experiment with an ancient Portuguese pot: the cataplana
• Roundabout, 12 months between creativity and passion
• Interview with Giorgio Negri: being a model bartender
• Interview with Oscar Quagliarini
• Interview with Roberta Schira
• Interview with Alessandro Melis and Francesco Pierluigi: aka Drinkable.
• Ballarini innovates catering with Kerastone Profi White
• One hundred bartenders for a challenge to the last cocktail.
• TRENDS: GOLD !
• Interview with Diego Ferrari: one of the least conventional bartenders on the European scene.
• SUGAR KISSES....the pastry blog
• Interview with Loretta Fanella
• Interview with BORGONOVO Glassworks
• Interview with Sebastiano Garbellini
• Interview with Jean-Baptiste Henry
• Interview with Allan Bay
• Interview with the great bartender Dom Costa of the famous Liquid Cocktail Bar in Alassio.
• SUMMER DRINK&EAT FESTIVAL 2011: June 27
• Self-interview by Dario Comini
• Interview with Alessandro Ballarini: The future in tradition
• RG COMMERCIAL MAIN SPONSOR OF A MAJOR EVENT
• Interview with Andrea Onesti
• Interview with Stefano Rivò, dir. gen. of Caffé Musetti
• Interview with Max La Rocca
• NEW ORLEANS: Tales of the cocktail
• Interview with Alberto Ronzani
• Interview with Daniele Dalla Pola
• Interview with Leo(nardo) Leuci
• Interview with Giorgio Tagliabue
• Interview with Stefano Nincevich
• Interview with Francis Alabrese
• Interview with Daniele Gentili
• Welcome to Doing Business
• Where has chemical gastronomy gone?
• Some data on "OUT OF HOME" enterprises.
• Interview with Silvano Rusmini
• Personal experience
• Try to imagine
• I want a crodino...
• Scoundrel!
• you drive I drive
• Interview with Chef Igor Macchia
• Creating a successful menu
• Interview with Luigi Lupi
• I, Giorgio Negri
• Birth of "The Thing" by Dario Comini
• Interview with chef Stefano Cerveni
• Me and them: not just food
• Interview with chef Mario Cornali
• The disposable that lends a hand
• Interview with Luigi Caricato
• Interview with Chef Flavio Costa
• Beyond the stove
• con-sense!
• Interview with Chef Cristian Magri
• Interview with Chiara Rizzi, chef
• A special day
• Little water, lots of taste
• The return of tradition
• El Pimpi
• On June 11, spend it with us!
• Getting to know knives
• Interview with chef Vito Siragusa
• Guccini's Land
• Interview with cook Serenella Medone
• Inguacchiando & Inciarmando
• Anti-crisis
• Kill (the) coffee
• Summer Drink&Eat Festival 2012 - Start!
• Author's drawing room
• Join RG Commercial's Summer Drink&Eat Festival
• Summer Drink&Eat Festival 2012 - Interview with Sabrina Magnaldi
• Summer Drink&Eat Festival 2012 - Caribbean Open Day
• Summer Drink&Eat Festival 2012 - Interview with barchef Dario Comini
• Summer Drink&Eat Festival 2012 - At 9 p.m. big final party
• Summer Drink&Eat Festival 2012 - A great day!
• Interview with chef Giuliano Pellegrini
• The art of showcasing products
• Interview with chef Antonino Cannavacciuolo
• The art of service: smart and fun solutions
• Interview with chef Ezio Gritti
• A bartender drunk on law and legislation!
• Two men and a still
• Interview with Luigi Odello
• Himalayan salt plates: beautiful, practical, trendy
• Earthquake, solidarity also comes through food
• Good food and better agriculture for real change
• Sixth World Congress of Slow Food Turin, Oct. 27-29. The Discussion Forum
• A sip of Formentera
• Interview with the great pizza maker Simone Padoan
• Interview with chef Fabio Rossi
• Ideas that work
• Interview with Arturo Pappalardo Molecular Mixology & Barchef
• Interview with chef Sergio Barzetti
• Interview with bartender Luca Coslovich
• The food of 2020
• TRAINING COURSES (FORMERLY HEALTH BOOKLET)
• Interview with barman Alan Arrigo
• Interview with barman Francesco Pietroni (Pica)
• The magical world of dried legumes
• Interview with chef Aurelio Damiani
• Interview with chef Enrico Recanati
• Whoever challenges madrenature has already lost
• Interview with chef Paolo Teverini
• Coffee "suspended" also in Milan
• Interview with Matteo Stefani
• The Cataplana
• SUMMER DRINK&EAT FESTIVAL 2013
• June 17, 2013: an appointment not to be missed !
• How to make a good cappuccino
• SUMMER DRINK&EAT FESTIVAL 2013: "VERY GOOD"
• 100x100Chef
• Did you miss Coke wine?
• Three young brothers "saved" Milan's La Scaletta
• RUM ENTHUSIASTS GET READY
• Facebook ideas that work: COCKTAIL ART by Diego Ferrari
• Imagine.
• Pleasant discoveries
• Nomads
• Memories of summer
• An ordinary day...
• Superbar
• Changing habits: informal food
• N.F.
• Interview with chef Marco Martini
• In first place
• New Frontiers
• RG meets bad people
• "The Lords of Barbecue"
• Women of taste
• Interview with flair bartending great Bruno Vanzan
• Interview with Silvano Samaroli
• Our 30 years in a few minutes
• A glass of wine
• Wanted Dead or Alive: Food Blogger
• Datedless books: collector's paradise
• 24h open shops
• The all-Italian style
• White frying pan by Ballarini Professional
• Barchef is born: Flavio Esposito
• Kitchen Art was born!
• Rg visits Identità Golose: #always present
• A Day Among Gourmet Identities
• Bio Cocktails: just a fad?
• Good, indeed very good forks for AIL
• Personality and determination: a chat with Christian Milone
• Not only glasses
• A quality group
• Winning bets: Lorenzo Cogo
• It's time to be Lady
• Let's talk about. Expo 2015
• Food a Rule of Art - Conversation with Davide Maria Oldani
• Food a Rule of Art - Conversation with Carlo Cracco
• FORMEC-BIFFI: it all began with mayonnaise.
• LETRARI: a long history of tradition and innovation
• Towards Expo 2015: the FuoriSalone
• Urban Bar: uncommon objects
• Live from Milan
• Fantastic Rum Experience
• History of a farmstead that began over 400 years ago :Pisaroni Farm "Cascina Pizzavacca"
• Drinkable and the Taste Of Milan
• A simple taste -- a little bitter
• Summer Drink&Eat Festival - 7th Edition
• London way: Artesian vs Nightjar
• Authentic Caribbean Rum
• Thanks to each of you for this seventh Summer Drink&Eat Festival
• How do you drink in books?
• Truly a Belvedere this Vodka!
• The Decade of Rum
• Claudio Perinelli: not only World Class
• Singing about cocktails: everyone has done it.
• The 10 customers every bartender would like to avoid
• Musetti Coffee and the CSC Association
• The 10 bartenders every customer would like to avoid
• An evening between chefs and charity: Davide Maria Oldani and World Week
• 'Stories of Courage': Oscar Farinetti, wine and his fathers
• The silent death of Stefano Bonilli
• The 10 types of minchiologists
• Giuseppe Santamaria: an Italian in Barcelona
• Gancia: discovering Italy's first sparkling wine
• Blown glass made in Italy
• A timeless Barcelona
• A chat with Matthew Zed
• Molino Dallagiovanna: making flour since 1832
• Simone Caporale: when appearances do not deceive.
• Venezuela's Rum Doc conquers Italian palates
• Salone Internazionale del Gusto - Turin 2014
• Eating city: how we feed cities
• Face to face with Luca Angeli
• CHIC Dinner in Parma
• Humility and inspiration: Mattia Pastori
• Artful baking
• Pisco lands in Italy, word from Federico Solari
• The philosophy of sharing the right 'spirit': Work Up Academy
• The pot
• Are you a Chef and would like to see one of your dishes displayed at an Art Exhibition?
• 10 things NOT to do on Valentine's Day!
• Luigi Veronelli: walking the earth
• The casserole
• LIVE WINE 2015, the first International Craft Wine Fair in Milan
• Zaccaria: the best rice there is
• Summer Drink&Eat Festival
• Enter Rocco Bormioli's InAlto Competition.
• All INGALERA, the first restaurant behind bars
• WIRSPA launches guidebook "Discovering Real Rum"
• WE WISH YOU A VERY ME-RG-Y CHRISTMAS & A HAPPY NEW YEAR!
• The allure of Wormwood glasses from Italesse
• Our upcoming events
• Eating with the eyes: visual food
• Our trip to Tokyo
• Drinking well anywhere? It is possible: interview with Alessandro Melis
• Welcome Water
• Kitchen Art lands at Taste of Milan
• RG jumps aboard the Campari Academy Truck.
• RG OPEN DAYS.
• Share your venue's identity!
• Invite summer to your venue
• Summer Drink&Eat Festival, the ninth birthday
• FACES, the collection of Ferran Adrià
• The art of chiseling: Vincenzo Lannino
• The bag of real fucking bartenders
• Come visit us at Gourmet Expoforum
• Enliven your bar with only €1,000
• Coffee filtration methods: the expert's word
• RG Mania at Expoforum Gourmet
• Let's talk about. low-temperature cooking
• Innovative materials: Bakelite and Terra Xtrem
• (Bar)Wonderland
• Lehmann glasses and the art of enhancing the flavors of wine
• The quality of Luigi Bormioli glass
• RG hosts Danilo Angè and low-temperature vacuum cooking
• Find out how to participate in the 10th Summer RG!
• Customize your molds and more...
• Fabbri, Cinzia Ferro and the signature food pairing
• Kicking off second series of Spirits, the cocktail masters
• Ceado and the #juicebusiness
• Extractor or centrifuge? Kuvings answers
• Birrateque collection: beer glasses by Luigi Bormioli
• Understanding and serving beer
• Personalize your coasters!
• Debora Tarozzo and Deconstructed Sweet Drinks.
• 10 Years of Summer Drink&Eat Festival
• Training and innovation: RG presents 100% Chef
• Arcos, the world's leading Spanish cutlery since 1734
• iSi siphons and applications in the kitchen and bar
• Vitamix and blenders designed to impress
• Dave Arnold and the benefits of the iSi Kit Rapid Infusion
• Smokers and how to use them
• Customize your venue!
• Sprouter and seeds: use and benefits, between kitchen and countertop
• Extracting oil from seeds and knowing its properties
• Vasocotting: what it is and how it works
• Fermentation: what it is, how it is achieved, what are the benefits
• Straining Champagne: legend and ritual.
• Fabbri 1905: food products to entertain and amaze
• Spherification: what it is and how it is achieved
• Pasabahce's Timeless line and the elegance that conquers
• Customize your own ice and food marker
• RG turns 35 and celebrates you!
• Personalize with stickers and promote your brand
• Induction cooktops: pros, cons and material analysis
• Biodegradable and edible straws: the alternatives to plastic
• Glass: where it cannot be used and plastic alternatives
• Spices: qualities, pairings and use in drink making
• Vacuum cooking: the tools and advantages in the kitchen
• Plastic materials: classification and use in the Horeca world
• How to sharpen knives, from whetstone to coffee cup
• Churchill China, visit to Stoke-On-Trent amid hospitality and professionalism
• Cooking methods: advantages, disadvantages and useful tips
• Low-alcohol cocktails according to Diego Ferrari
• Big Green Egg: all cooking methods
• MeMento, innovation and tradition in Eugenio Muraro's blend
• Plastic products, the recyclable and biodegradable alternatives
• VIDIVI's Mix & Co. line and the bar corner at the restaurant.
• All the benefits of our new site
• The Coravin dispensing system: quality, advantages and operation
• RG and adventure at Bar Convent 2018: the sky is blue over Berlin!
• Mediterranean line, colors and vibrancy for every environment and context
• Nachtmann: the new lines between class and versatility, tradition and innovation
• Filter coffee and more: 4 ideas from the magical world of coffee
• Paper and PLA straws, alternatives to plastic after EU regulations
• The Spksy Cup from Prohibition to the new golden age of speakeasies
• OLD IRISH DUDE: Paolo Schiano creates an innovative drink thanks to Sifone Nitro
• A Flashback to the present--Libbey's plate.
• Wood and bamboo sticks and skewers: advantages and possible uses
• Expo Riva Hotel 2019
• Why choose reusable bamboo straws?
• Ambiente Frankfurt 2019, what's new in the Horeca sector
• Olympic Stolzle, the trendy colored glasses made in Germany
• RG relaunches its image with a redesign of its showroom
• Cellulose pulp: advantages and features of Duni eco-friendly disposables
• Mealplak: a new way of thinking about buffets and pastries
• Cosi Tabellini, history and quality of pewter made in Italy
• BIT: eco-friendly products made in Italy for a deluxe table
• Design Week or Food Week?
• Chef n'table dishes: when cooking meets serving
• Do you need to open a business or renovate it? We'll help you!
• Kettle, coffee maker, Americano set: so many ways to make coffee!
• Choose these goblets and we'll give you the logo!
• De Buyer mandoline: how to cut fruits and vegetables safely and quickly
• Mixers, blenders, blenders: professional machinery for a fruit-filled summer
• Biodegradable or compostable? Everything you need to know about eco-friendly materials
• 100% Chef: the media for creative and alternative cooking
• Buffet: Food & Beverage, from chafing dishes to thermal pitchers
• Rona's Human Line: ultimate wine & water experience
• Light fittings for venues: from Cazador del Sol to Poldina Zafferano, complements for all tastes
• Rome Bar Show, RG Mania at the first edition of the nation's premier mixology event
• In the porcelain bowl is good wine (and more)
• Host 2019: RG Mania at Fiera Milano with the trendiest products of the moment
• How to choose disposable napkins: buying guide
• Amber Glass goblets for whiskey: the quality of blown glass
• Presented in Milan N2O, the second book by chef Danilo Angè
• Aluminum and food contact: the unfounded alarm over disposable aluminum
• RGmania and Mixer: an established partnership
• Tiki culture in cocktails, one of the most enduring and valued
• Pinsa: origins, differences with pizza and right cutting board Stilcasa
• The difficult choice of alternative materials to plastic
• Steelite, a passion that inspires
• Girovap, the new way of thinking about cooking and cocktails.
• Easter and Easter Monday at home: the best products for eggs, doves and other Easter treats
• Kilner, glass jars and jars between design and utility
• The takeaway in Phase 2: organic takeaway food and drink products according to Giorgio Negri
• 2020 tax credit for sanitizing premises vs. Coronavirus
• Eme Cutlery: design, use and features of EME products
• Bruno Vanzan: ''Me, my quarantine and the future of bartending'' (Exclusive Interview)
• JUNE PROMO: FOR €500 ORDERS RECEIVE A €50 VOUCHER TO SPEND IN SEPTEMBER
• Low-cost disposables: plates and saucers for takeout and street food
• The rules for the perfect barbecue with the LotusGrill portable grill
• The Bars' bar products, between innovation and certificates of authenticity
• 10 kitchen tools you didn't know you needed
• The new menu in venues: alternatives to lists, from blackboards to easels
• ANTHOLOGIN: the love of gin in a book edited by Samuele Ambrosi and illustrated by Serena Conti
• Girovap, the new professional distiller signed 100% Chef
• Truffle slicers, the buying guide in RGmania's selection
• Closures at 6 p.m.: how to sustain venues and take advantage of takeaways
• How to scan the day by meals in smart working period
• Food containers: from take-away containers to professional containers
• Catering in Milan, restaurant home deliveries during the second wave (EXCLUSIVE)
• Catering in Milan, the importance of take-out containers during the second wave (EXCLUSIVE)
• Alberto Capatti: ''The Topicality of Pellegrino Artusi's Science in the Kitchen'' (EXCLUSIVE)
• Blown glass tumblers: from 100% Chef tumblers to RGmania tumblers
• Catering in Milan, Andrea Meoni: ''We will reopen only when it is possible'' (EXCLUSIVE)
• Takeaway drinks and vasocottura: the reusable glass solutions
• Oil extractor, kitchen aerator, beverage carbonator, dryer: innovation made in RGmania
• The bartenders who made mixing history
• Spiegelau: goblets and quality design from the German glassworks
• Plastic cocktail bags, top choices for delivery and takeout
• Straws, cutlery and more: bagged mono for outdoor venues
• The 10 things we will do after 'defeating' the covid
• Ceado: the professional kit with centrifuge, blender and juicer
• Price hike due to container imports from Asia
• The future of food delivery and RGmania's best-selling single-use products
• How have they changed, and how will they change, bar tools
• Dario Comini, all books by the master of Milan's Nottingham
• The Outlet section of RGmania
• Autumn: the season of colors--even on the table
• Microplane, history and products of the world leader in photo-etched graters
• Halloween with friends? Here are the best ideas for you!
• Host and the world of dining: what will the 2021 food fair hold?
• WAF patents: the Italian company that speaks the language of wine
• RGmania presents Too Good To Go: the app that fights food waste
• Black Friday: discover the products in promo on RGmania!
• Christmas, New Year and the holiday season: time to set the tables and light the fires!
• RGmania and Mixer: six years of columns and insights
• Professional detergents: from dishwasher products to degreasers, the must-haves for venues
• Personalize the sandwich marker and plate and glass stamp!
• Waf: One Light lamp shade, sparkling wine glasses and glasses, the latest from the Veneto-based company
• 100% Chef: marble, resin and glass, the new materials for creative catering
• The e-commerce search bar: how to make the best use of it on RGmania
• Innovative cooking: from oblate sheets to polycarbonate glasses, products to experiment with
• Like a thread of wool: the new Steelite and Rona at the labyrinth of the Masone
• Global: history, use, and characteristics of Japanese chefs' most beloved knives
• Cutlery: how to set up a perfect mise en place by size
• The world of home chefs and RGmania's partnership with Martina Tenz
• Finger food for ceremonies: the trendiest and most original products
• DRINK ME: the startup of drinking well
• Organic straws and coconut bowls: sustainable summer with RGmania products
• Tiki mugs: what's new and the main types for cocktail bars and enthusiasts
• Did you know. RGmania is a registered trademark!
• Retailtainment: the RGmania services for in-store customers
• Mixinnovation: RGmania interviews mixology professionals on the future of bartending
• Packaging: here's how RGMania ships your orders
• Orient-mania: the best products for oriental-inspired venues
• Truffles: the best products for preparing, presenting and serving the most prized mushroom
• Food warmers, dispensers and more: equipment to save on gas and electricity costs
• Black Friday 2022 RGmania: discount coupon only for registered users
• Wine glasses, glass, special: new proposals from RGmania
• Dough molds, and it's Christmas right away
• Magic Texturizer: the magical thickener iSi
• RG Commercial: for our first 40 years-we celebrate you!
• The Essential - The essential bar tools behind the bar
• Tea time: the ideal products for tea service
• Children in restaurants: gags and more, the products to eat in peace
• Organic siphons and straws, bar spoon and bar mat: what's new for March on RGmania
• Ceado Hoop coffee filter: coffee extraction within everyone's reach
• The 'must-haves' for spring and the reopening of outdoor venues (part one)
• Bar, table and takeaway: the best products to get into the swing of spring (part two)
• RGmania at Roma Bar Show 2023
• Riedel and Nachtmann: deals on glassware from RGmania
• Onis: RGmania products from the brand that has taken up Libbey's legacy in Europe
• Discos and summer clubs: the most original equipment
• RGmania's outlet: the best deals on bar, kitchen and tableware
• Trattorias and farmhouses: products on the table in style
• The return of shabby chic taste and 'wedding favor' style
• ENZYME+, press and sprouter: the kitchen appliances of the moment
• Find out which products to customize for your venue on RGmania
• Boston shakers, jiggers and more: trending products from the world of bartending
• 40 years together: RG Commercial's thanksgiving party
• What's new in 100% Chef between past, present and future
• Wine products: decanters, saber and more, the latest from RGmania
• Toasts and finger food: RGmania's proposals for Christmas
• Homemade gnocchi, ravioli and tortelli: the best tools on RGmania
• Rice Hust glasses, coffee and cappuccinos under the banner of ecology and savings
• Bartender aprons and other made-in-Italy products: new arrivals on RGmania
• Backdoor '20s Luigi Bormioli, the glassware line of the moment
• SAP professional bread knives: 4 kinds of cuts...made in Italy
• Bruno Vanzan and the new academy for tomorrow's bartenders
• Guide to what's new in RGmania
• WEGG and DEMI wine bottle holders: design and functionality made in Italy
• Winter fairs and news from the horeca industry as seen by RGmania
• Good resolutions for the environment: product ideas from RGmania
• Risolì, quality made in Italy since 1965
• Our history and values: a life dedicated to catering
• The origins and development of modern smoking
• Spoons and more, the best mother-of-pearl products for serving caviar
• Chiara Beretta: mixing for passion
• Discovering Zalto, the luxury glassware brand
• Everything you ever wanted to know about melamine
• Porter Green: all about sustainable and reusable silicone products
• It looks like glass but it's not: alternative materials for a safe summer
• Bar tools not to be missed from Barfly and Cocktail Kingdom
• Which product to choose according to the diameter of the induction plate?
• The future of bars and kitchens in RG Commercial's 2024 event
• The most popular wine accessories on RGmania
• Tesla 100% Chef's base and glasses, for a wow effect guaranteed
• Stackable tumblers: quality and trendy designs
• Gift ideas for chefs and bartenders from 20 to 1000 euros
• Made in Italy: the best RGmania products
• 100% Chef's products for do-it-yourself spherification
• Dry January and less wine consumption: the latest trends on alcohol
• RG: a day at Bormioli's manufacturing plants
• RGmania official online retailer of Ceado
• Single-use plastic products: updates on the 2021 European regulations
• RGmania and bartending trends, the Commestibile newsletter interview
• A chat with Lorenzo Chinosi on Italian haute cuisine
• Teapots and teacups: the art of serving cocktails in an original and scenic way
• Wedding favors: Original gift ideas
• 7 things you (may) not know about materials and products for your venue
• IWAS: the brand that turns waste into sustainable design products