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Ferrari Trentodoc as official toast of Casa Italia at 2016 Rio Olympics Games

14 July 2016

After the Summer Olympic Games of Beijing 2008 and London 2012 and the Winter Olympic Games of Turin 2006, Vancouver 2010, and Sochi 2014, Ferrari qualifies once again the Olympics as the official supplier of sparkling wines of Casa Italia: in Rio 2016 the victories of Italian athletes will be celebrated with Ferrari, and will also accompany the numerous events organised by CONI (the Italian National Olympic Committee), including a special event called “Ferrari Time – Italian Aperitif” that will be organised at 19:02, in order to recall the establishment year of Ferrari winery. The first bottle will be uncorked on August 3 to celebrate the opening of Casa Italia, which will be located in the spectacular Costa Brava Clube and will welcome athletes, journalists, and friends. A unique location, an ideal bridge between land and sea, for a project that aims at displaying all of Italy’s strengths, not only the sport-related, but also those regarding design, the arts, and food. A genuine representation of Italy that will be showcased in Rio, thanks to stories featuring symbolic images and objects that made our country renowned throughout the World. There will be a focus on food and wine tradition, thanks also to the work of the Michelin-starred chef Davide Oldani, Sport&Food Ambassador of the Italian Team. His signature plate will be inspired by CIAOLÀ, the concept created by CONI for Casa Italia by mixing the Italian word ciao and its Portuguese homologue olà, in order to promote a positive interaction between two cultures based on the savoir-vivre. From the juice of cherry tomatoes to the Kafa coffee powder, Italy and Brazil will be represented in CIAOLÀ by their colours, tastes, and aromas, reunited around a depiction of the Olympic torch. This original creation will be accompanied by Ferrari Maximum Brut Trentodoc, which will enhance the amazing mix of tastes of this dish thanks to its freshness and soft bubbles.  “With this dish and a glass of Ferrari we want, in partnership with Casa Italia, to thank the amazing country of Brazil for its hospitality” said Davide Oldani.  “We are proud of the partnership with Ferrari Winery – added Giovanni Malagò, the President of CONI – We are talking about a renowned Italian brand that in Rio will renew its long-lasting cooperation with us. Personally, I’m a real supporter of Ferrari’s bubbles and I hope that we will open numerous bottles in order to celebrate the success of our athletes”. Casa Italia brings to Brazil the best that Italy has to offer and, in this framework, the participation of Ferrari is a must, since for more than one century it has accompanied not only the sporting triumphs of Italy but also its most important institutional and cultural events, taking on the role of ambassador of the special Italian Art of Living that is praised all over the World.

Italy tops The World's 50 Best Restaurants list

16 June 2016

Massimo Bottura of Osteria Francescana celebrates the first place in the ranking with the bubbles of Ferrari Trentodoc. In Italy, it was still the middle of the night when the meeting gathering in Cipriani Wall Street in New York and joining more than 800 influential people of the international restaurant industry stood up to give a round of applause to Massimo Bottura and his Osteria Francescana, a restaurant headquartered in Modena that climbing to the top of the 2016 ranking of The World's 50 Best Restaurants. Nevertheless, in just few minutes, a deluge of tweets, Facebook posts and Instagram pictures spread the rumour in the newsrooms of the entire world, showing an excited Bottura on the stage, waiving an Italian flag and giving a speech where he recalled that success “requires hard work” and that “the ingredient we need for a prosperous future is culture. Culture is the driver of knowledge and knowledge is the driver of awareness and responsibility”. Culture is indeed one of the main elements of the heritage of Italy, a country that after 15 years has climbed back to the top of this prestigious ranking, conquering other valuable positions thanks to the work of Enrico Crippa of Piazza Duomo, the Alajmo brothers of Le Calandre and Davide Scabin of Combal.zero. Massimo Bottura celebrated this historic moment for the Italian cuisine with a bottle of Ferrari, rising his glass for a toast with his wife Lara, his friends and colleagues. A success to be proud of as well as another confirmation of the bigger role that Italian bubbles play on the stage of the international restaurant industry. Today more than ever, Ferrari winery embodies the success of sparkling Italian bubbles, conveying the values of the unique Italian Art of Living that is taking the world by storm!

An Italian success by Cecilia Bartoli at the Polar Music Prize gets celebrated with Ferrari bubbles

20 June 2016

Ferrari celebrated an Italian victory at the Polar Music Prize 2016 with a toast to the success of Cecilia Bartoli, an internationally renowned mezzo-soprano born in Rome and winner of this prestigious prize together with Max Martin, a Swedish record producer, composer and manager who became famous for his work in promoting the success of pop hits such as It’s My Life by Bon Jovi, I Want It That Way by Backstreet Boys and …Baby One More Time by Britney Spears. Again in 2016, Ferrari decided to partner up with this important international prize established in 1989 by Stig Anderson, manager of the legendary Swedish band ABBA. The award celebrates every year in Stockholm the biggest names in the music business, with a prize-giving ceremony that always features the participation of King Carl XVI Gustaf of Sweden. This glamorous event took place on June 16, gathering more than 500 guests in the Concert Hall of Stockholm. The celebration included a gala dinner hosted in the elegant rooms of the Grand Hotel, where the illustrious guests of the ceremony were welcomed in a private VIP room with glasses filled with Ferrari Brut Trentodoc and Ferrari Perlé Trentodoc. The glasses filled with Ferrari bubbles weren’t raised only at the prize-giving ceremony of the Polar Prize: Ferrari Brut Trentodoc bottles were opened also the pre-party organised on the eve of the event at the house of Marie Ledin, Stig Anderson’s daughter, for a party that was attended by several important names of the music industry and the Swedish high society. Furthermore, right before the award ceremony, King Carl XVI Gustaf of Sweden and his entourage were presented with a Magnum bottle of Giulio Ferrari Riserva del Fondatore during a private hearing in the Concert hall. Considering its exclusivity, this event In Sweden is second only to the Nobel Prize ceremony and, once again, a touch of the Italian Art of Living made it even more special.

Eleven Madison Park Wins The Ferrari Trento Art of Hospitality Award

14 June 2016

It’s no secret that a great meal is not based solely on the food; hospitality is equally important and often overlooked. Last night at The World’s 50 Best Restaurants Awards Ceremony at Cipriani Wall Street, Eleven Madison Park won the Ferrari Trento Art of Hospitality Award presented by Ferrari Winery. Newly created for the 2016 ceremony, the award celebrates the subtle alchemy of excellent service and a convivial atmosphere that contribute to a complete restaurant experience.  Hospitality is elusive in its definition. Many chefs define it as the result of careful attention to every detail to deliver an experience that involves all five senses and leaves a lasting impression. The Ferrari Trento Art of Hospitality Award aims to highlight the front-of-the-house contribution to the success of the restaurant. For Ferrari, sparkling wine is a natural part of the Italian lifestyle that celebrates sharing good food and wine with family and friends. As Matteo Lunelli, President and CEO of Ferrari Winery explains: “We are delighted to partner with The World’s 50 Best Restaurants to recognise the Art of Hospitality. As a producer of high-end sparkling wine and an ambassador of Italian lifestyle, we are uniquely positioned to celebrate this aspect of the restaurant experience: a glass of bubbles is synonymous with welcome and the toast is by definition an act of conviviality. Moreover, hospitality is traditionally very important in Italian culture.” Co-owners Daniel Humm and Will Guidara of Eleven Madison Park comment: “We’re so happy and proud to win this award. We recognize that a restaurant is not just about the food; it’s about the service and the experience. We work tirelessly to provide a once-in-a-lifetime event for our guests.” Eleven Madison Park has built a reputation for its unique approach to service, which goes beyond simply delivering plates from kitchen to table; here there it is a piece of subtle theatre, an art, giving guests a complete experience from the moment they walk in the door. A global panel of nearly 1000 members voted on their best front-of-house experience. Voters are asked to consider overall quality of the service from professional standards to engagement and personality. They are also asked to judge the ambience created, the delivery of unique experiential elements and the warmth of the hospitality and environment.  Ferrari, the official sparkling wine sponsor, has been the toast of Italy for over a century. All Ferrari labels are Trentodoc, bottle-fermented sparkling wines created using only Chardonnay and Pinot Noir grapes cultivated on the alpine slopes of the Trentino region in Northern Italy. Long championed by chefs and high-end restaurants worldwide for its versatility in complementing the creativity on the plate, Ferrari Trentodoc is the perfect pairing for all types of cuisine. Chefs at the World’s 50 Best Restaurants Awards, including Massimo Bottura, chef of Osteria Francescana in Modena Italy who conquered the #1 spot, celebrated with Ferrari Perlé, the 100% Chardonnay Trentodoc awarded World Champion and Best Italian Sparkling Wine by The Champagne and Sparkling Wine World Championships. 

The Art of Hospitality

08 June 2016

What’s the secret behind the Art of Hospitality? Ferrari Trento decided to put the question to some of the biggest stars of the international restaurant business, turning the subject into the main topic of a debate organized at Palazzo Serbelloni, in Milan, where it was at the focus of an intense discussion on the role that service, setting, and hospitality play in food and wine experience. It was indeed the strong belief in the importance of these elements that brought the company established in Trentino to forge a partnership with “The World's 50 Best Restaurants” and create “The Ferrari Trento Art of Hospitality Award”, which will be awarded on June 13 in New York during a much anticipated night that will see the presentation of the best restaurants in the world according to this prestigious ranking. Whilst waiting for the name of the restaurant that will be awarded the best at turning its service into an unforgettable experience, here are some of the highlights of the meeting that took place in Milan. Art of hospitality means giving to our guests an experience that fully embraces all senses and leaves a lasting memory. Working with joy to welcome them with a genuine smile, being able to face responsibilities that go beyond those defined by our role, being honest and willing to improve, treating guests, colleagues, and environment with respect, and finally cherishing a strong team spirit: these are the main ingredients of the hospitality recipe. Andreas Caminada, Chef of Schloss Schauenstein, Switzerland. At The Clove Club, we always encourage our staff to be themselves, tearing down the typical formal concepts related to the restaurant business that often create a barrier with the guest. It is of paramount importance to understand who stands in front of you and behave accordingly, read the body language, open a dialogue with a smile and simple questions, but also respect and leave the space of privacy provided by the table. The Art of Hospitality relates to several elements: character, flexibility, passion, friendship, and teamwork. Daniel Willis, General Manager of The Clove Club, London. The key element providing harmony and excellence to a dining room is the ability to know the individual skills of each member of the staff and be able to adapt them to the tasks at hand, allowing all of them to express at best themselves, always respecting the limits of the rules required by their role. Raffaele Alaimo, CEO of Alajmo Group. The Restaurant is the place where you feed and, in some way, restore souls. The kitchen plays a crucial role but it does not have the upper hand on the service, which isn’t only represented by the service at the table, but starts earlier, when the table booking is made. We offer dreams, but the real secret to do it is - as Bob Dylan put it - to “get up in the morning and get to bed at night, and in between do what you want to do”. Massimo Bottura, Chef at Osteria Francescana, Modena. Without passion, you cannot give 100% and always work like your business were at stake, which is the real secret of this profession: if you live hospitality in such a way, it becomes an extraordinary work that allows for personal enrichment and involvement, offering always new challenges. Mauro Governato, Manager of Hotel Four Season, Milan. The experience quality depends on several factors, such as the correlation between value, cost and quality, the active involvement in the experience, the balance between technological aspects (which are useful for providing “special effects”) and human aspects (such as passion and sentiment) – what nowadays is called high-tech/high-touch – the broader vision, and finally a pleasant and spellbinding location, where lights, interior design, temperature, scents and music must be studied in detail. Severino Salvemini, Tenured professor at Bocconi University. Today, the chef plays a strong communication role, but 60% of the food and wine experience in the restaurant is made in the dining room, therefore I dare to say that “young people should stop dreaming about becoming chefs and start working as waiters!” Gualtiero Marchesi, who is considered the founder of the “new Italian cuisine”.