Italy picks former Terna CFO Scornajenchi to run gas grid group Snam
Prime Minister Giorgia Meloni's right-wing administration controls Snam through CDP. Venier was appointed when the previous government led by Prime Minister Mario Draghi was still in power.
Scornajenchi, who served as Terna's chief financial officer for six years until November 2023, currently heads the venture capital division of CDP.
Snam's shareholders are expected to approve CDP's proposal at a meeting on May 14.
Under Venier, who served a three-year mandate, Snam helped reduce Italy's dependence on Russian gas by setting up two new liquefied natural gas (LNG) terminals and boosting supplies from North Africa and Azerbaijan.
Venier also clinched a deal with Edison EDNn.MI to buy three gas storage sites and started work to boost the network's transport capacity from southern to northern Italy to increase the flexibility of the national gas infrastructure.
Snam is a partner of energy major Eni (ENI.MI), opens new tab in Italy's first carbon capture and storage project and has won the support of the European Commission for building a grid to transport green hydrogen to northern Europe.
The group - which derives the bulk of its profit from regulated activities including gas, LNG transport and storage management - posted a 14% yearly increase of its adjusted core profit last year to 2.75 billion euros ($3 billion).
($1 = 0.8800 euros)
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Glasgow Times
a day ago
- Glasgow Times
I tried Clydebank's new Bangin' Pizza hotspot
Friday night, the beginning of many workers' weekend and what a way to kick start the two-day break than trying Clydebank's newest hot-spot for grub. Bangin' Pizza has just opened on the town's Kilbowie Road, and it was jumping. The third member of its franchise, the brand already has successful shops in Johnstone and Dumbarton, delighting customers with its unique mix of music and pizza. By the time I was being served my pizzas, there was a line of five or six out of the door. (Image: Newsquest) (Image: Newsquest) For only being officially opened for a few days, the store was a buzz with customers queuing out the door. It was clear bankies knew the hype surrounding this new spot. I placed my order of two pizzas, one plain La Marinara and a recommendation of the Highlander (the most expensive on the menu). Topped off with a portion of the Bangin' Fries. My total was £28. The scran. (Image: Supplied) I was buzzing to get tucked in, but a half-hour wait is what comes with a busy Friday and a newly opened, in-demand commodity. An introductory menu is in place for the soft launch of the new venue, offering five pizza choices and four sides. I've been fortunate enough to have visited Naples, the home of the beloved doughy creation, only recently, so I was ready to set this Scottish-Italian twist against the homeland. First off the La Marinara Pizza is priced at a decent £9.50. A simple, but delicious tribute to the heart of Italian food. The thin base was the perfect homage to the country's pizza, with a hearty dough, packed with flavour and piping hot. The tomato-based sauce was sweet on the tongue, dusted with some oregano to give it an extra kick; it was everything an Italian would want from a pizza. Classic, original and punching with flavour. Along with the generous pricing, this thoroughly deserved a 10/10. READ MORE: More than £3.5m worth of drugs found in home Onto the Highlander, topped with Stornoway black pudding and smoked Ayrshire bacon, this treat was a sensation for the taste buds. Highlander Pizza with San Marzano sugo, Stornoway Black Pudding, smoked Ayrshire bacon, Neapolitan Fior di Latte cheese, fresh basil, Scottish mature cheddar, a dusting of Pecorino romano and a drizzle of Abruzzo EVOO. (Image: Newsquest) It was denser than the first pizza, but it was for a reason. The toppings were plentiful, evenly spread and generously given. The black pudding was the cherry on the cake, absolutely beautiful. Although i favoured the first, my friend who grabbed a bit of this one was delighted. I'd give it a strong 9/10. READ MORE: I became a beekeeper for a day and learnt one painful and embarrassing truth Lastly, there were the Bangin' Fries, priced at £4. At first, when I opened them, I was expecting a bit more from them to be named after the brand. Bangin' Fries. (Image: Newsquest) However, when I grabbed a bite, my opinion changed. They were perfectly seasoned, not too salty, just the right amount. A strong start for the sides, I rate this a 8/10. These pizzas were a true testament to some of the delish bites I sampled in Naples, they were delicious and hearty food that I will easily be finding myself going back for. Despite a newly opened shop and a packed queue of customers, there was no compromise of taste, presentation or service. It was clear the restaurant is looking for authentic, heartfelt food whilst bringing in their music background with plenty of tunes whilst you wait. In my opinion, it was in fact ,Bangin'.
Scotsman
a day ago
- Scotsman
Why Labour's Ed Miliband is moving too quickly towards end of North Sea oil and gas
Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... In the days before he was Secretary of State for Energy, Ed Miliband once described me to a group of people as his 'lift buddy'. As his office was then directly above mine, it was where we bumped into each other. Our conversations were generally about energy, and while we agreed on the need for change, we tended to differ on how, and how quickly. For me, energy security and employment, never mind keeping the lights on, are key. Advertisement Hide Ad Advertisement Hide Ad I think it's fair to describe the Energy Secretary as favouring a speedier end to all oil production. In recent days, the topic has begun to dominate the airwaves as golf course entrepreneur and US President Donald Trump, and then environment charities, threw scorn on developments of offshore wind farms. Unlikely bedfellows, and although their reasons are very different, they reflect a growing unease. READ MORE: Chancellor Rachel Reeves defends windfall tax on oil and gas giants on visit to Scotland Ed Miliband tours Balltech Engineering Solutions, which specialises in offshore wind as well as oil and gas engineering, in Morecambe (Picture: Christopher Furlong) | Getty Images For Trump there is the dual scourge of spoiling the view from his controversial golf developments on a previous Site of Special Scientific Interest on the Aberdeenshire coast, and going against his 'drill baby drill' philosophy. For his former environmental opponents, it is about protecting wildlife. While I have a lot of sympathy with the latter, I also agree with those pointing to the irony of our growing dependence on gas imports rather than using our own. Advertisement Hide Ad Advertisement Hide Ad Add that to the concerns that Chinese involvement in, and control of, windfarm facilities might threaten our energy security and it seems the future picture is far from universally agreed. Oil and gas supporters have long warned that premature shutdown of the North Sea would mean importing carbon fuels from countries with fewer safeguards and damaging our carbon footprint in the process. This week their argument has been given fresh impetus as government figures show UK gas imports grew by 20 per cent between January and March this year. With damaging price increases caused by our dependence on Russian gas supplies at the outbreak of war in Ukraine still fresh in the public memory, reliance on any foreign source feels risky and even unnecessary. Advertisement Hide Ad Advertisement Hide Ad Will this autumn's Budget signal a change of direction from Downing Street? The Climate Change Committee has estimated that between 13 and 15 billion barrels of oil and gas could still be needed while we work towards net zero. Experts reckon that our domestic production could only fulfil about one third of that. If it could be doubled, it would not only reduce our foreign dependence, but industry lobby group Offshore Energy UK claim it could raise more than £160 billion of useful revenue. There is no simple or cheap solution. Shutting down the North Sea now might seem on the surface like the best way to ensure net zero, but it brings a host of other obstacles to overcome. Conversely, continuing to depend too heavily on a naturally declining basin would not only delay net zero but wouldn't guarantee cheaper energy. Getting the balance right will be the key and right now I am not sure that we have it right, either to protect the climate or help the Exchequer stabilise our economy and create growth. Once the UK Parliament returns, I will be looking to my lift buddy to navigate the best route forward.
Scottish Sun
2 days ago
- Scottish Sun
Fancy coffee shop swamped with protests after fed-up customer reveals she was charged for having croissant cut in half
The café owner defended the charge, claiming it covers an extra plate and napkin and 'skill' OH FLAKE OFF! Fancy coffee shop swamped with protests after fed-up customer reveals she was charged for having croissant cut in half Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A FANCY coffee shop in northern Italy has been swamped with protests after a fed-up customer revealed she was charged extra for having her croissant cut in half. The woman, who has not been named in local media, visited Audrey Patisserie in Oderzo on Sunday for breakfast, ordering two coffees and a pastry. Sign up for Scottish Sun newsletter Sign up 4 Staff at Audrey's Bakery in Oderzo, Italy, charged a customer for cutting a croissant in half Credit: Newsflash 4 A woman cutting the pastry into two at the Italian coffee shop Credit: Newsflash 4 The bill shows an extra €0.10 charge for the halved croissant Credit: Newsflash But when she asked staff to slice the croissant so she could share it with her mother, she later discovered an extra €0.10 (around 9p) charge on the bill. Fuming, she shared the receipt online, writing: 'It's not about the cost, it's the principle.' Her post spread like wildfire, sparking an avalanche of fury from social media users. One user blasted: 'You have to hate your customers to charge them €0.10 to cut a croissant in half. 'A total lack of elegance, refinement, and empathy. 'They should bring hotel management students to your restaurant to show them how not to treat your customers. Pathetic.' Another piled on: 'Disgusting cappuccino and they ask 10 cents to cut a croissant in half, never again, how squalid.' A third raged: '€0.10 what a disgrace… just to cut a croissant!!!' The backlash left café owner Massimiliano Viotto under siege, as his shop was bombarded with negative reviews. He said: 'We were flooded with one-star reviews from people who have never even visited our shop. Customer Charged Surprise $5 'Bitching Fee' at Pizzeria After Speaking Up 'Our Google rating dropped from 4.5 to 3.5, but we're confident it will recover with time and dedication.' Viotto denied the charge was a rip-off, even though it doesn't appear on the menu, claiming it covers the use of an extra plate and napkin and the 'skill' needed to cut a pastry. Bafflingly, a photo from the café shows a staff member simply snipping through a croissant with a pair of scissors while steadying it with a fork. He insisted: 'It's not a scam. It is a conscious choice that we defend with pride.' The row adds to Italy's growing reputation for bizarre summer surcharges. Last year, a woman in Arezzo revealed she was slapped with a £50 fee to cut her own birthday cake in a restaurant. And it's not the only baffling bill making headlines. A man has told how he was left scratching his head after a local restaurant added a mysterious 'S Charge' to his tab. The 2.75% extra fee — around 70 cents — appeared despite him paying in cash, meaning it couldn't be a card surcharge. Posting the receipt online, he wrote: 'After eating at a local restaurant I noticed a charge on the receipt I did not recognize and have never seen before. 'I emailed the contact listed on their website a week ago but never received a response. 'Can someone tell me what is the S Charge (2.75%)? Can't be a credit card up charge since I paid cash.' The post sparked heated debate, with most guessing it was some form of service charge.
