Latest news with #Sartori
Reuters
3 days ago
- Business
- Reuters
Wine producers in Italy's Valpolicella brace for US tariffs
NEGRAR, Italy, July 28 (Reuters) - Italy's wine producers, already struggling amid a slowing economy and a strengthening euro, face a further challenge after wine and spirits were left out of the U.S.-EU trade deal agreed on Sunday. Discussions are continuing regarding any tariff exemptions for the wines and spirits sectors in the framework trade deal, a senior European Commission official said on Monday, a day after the U.S. and EU agreed a 15% tariff on U.S. imports of most other goods from the European Union. Producers in the winemaking region of Valpolicella, in northern Italy, warn that on the top of any new tariff, their exports will be impacted by the depreciating dollar, which has lost more than 12% against the euro this year, making European goods more expensive for U.S. consumers. "This is already pretty bad," said Andrea Sartori of the Sartori winery in Negrar di Valpolicella, founded in 1898. "I'm very worried about the economy overall. And we all know that wine consumption doesn't thrive very well when we have seen economic crises in the past," Sartori told Reuters. "So this could be a domino effect that could hit the wine trade as well." The United States is the biggest export market for Italy's wine and spirits producers, generating sales of 2 billion euros ($2.3 billion) last year, or a quarter of their global sales, according to industry group Federvini. Lamberto Frescobaldi, president of Italian wine producer association UIV, said on Sunday that 15% tariffs on wine would result in a loss of 317 million euros ($372.63 million) over the next 12 months. Wine producers are already facing subdued domestic demand, with the Italian economy forecast to grow just 0.6% this year, according to national statistics bureau ISTAT, although premium wines are set to do better as deeper-pocketed consumers are less price sensitive. They include Valpolicella's top end Amarone wine. "Amarone is the least sensitive because it's already a premium wine with a pretty high price. So I don't think it would be a dramatic change," Sartori said. "I'm more worried about Valpolicella and Ripasso, which are mainstream, and a price increase could possibly damage the sales," he added
Yahoo
3 days ago
- Business
- Yahoo
Wine producers in Italy's Valpolicella brace for US tariffs
By Oriana Boselli NEGRAR, Italy (Reuters) -Italy's wine producers, already struggling amid a slowing economy and a strengthening euro, face a further challenge after wine and spirits were left out of the U.S.-EU trade deal agreed on Sunday. Discussions are continuing regarding any tariff exemptions for the wines and spirits sectors in the framework trade deal, a senior European Commission official said on Monday, a day after the U.S. and EU agreed a 15% tariff on U.S. imports of most other goods from the European Union. Producers in the winemaking region of Valpolicella, in northern Italy, warn that on the top of any new tariff, their exports will be impacted by the depreciating dollar, which has lost more than 12% against the euro this year, making European goods more expensive for U.S. consumers. "This is already pretty bad," said Andrea Sartori of the Sartori winery in Negrar di Valpolicella, founded in 1898. "I'm very worried about the economy overall. And we all know that wine consumption doesn't thrive very well when we have seen economic crises in the past," Sartori told Reuters. "So this could be a domino effect that could hit the wine trade as well." The United States is the biggest export market for Italy's wine and spirits producers, generating sales of 2 billion euros ($2.3 billion) last year, or a quarter of their global sales, according to industry group Federvini. Lamberto Frescobaldi, president of Italian wine producer association UIV, said on Sunday that 15% tariffs on wine would result in a loss of 317 million euros ($372.63 million) over the next 12 months. Wine producers are already facing subdued domestic demand, with the Italian economy forecast to grow just 0.6% this year, according to national statistics bureau ISTAT, although premium wines are set to do better as deeper-pocketed consumers are less price sensitive. They include Valpolicella's top end Amarone wine. "Amarone is the least sensitive because it's already a premium wine with a pretty high price. So I don't think it would be a dramatic change," Sartori said. "I'm more worried about Valpolicella and Ripasso, which are mainstream, and a price increase could possibly damage the sales," he added (Additional reporting by Alex Fraser; Editing by Giselda Vagnoni and Susan Fenton)
Metro
4 days ago
- Entertainment
- Metro
World's best pizza chef reveals ‘horrendous' ingredient he'll never use
Welcome back to What's Cooking, Metro's food series where we find out exactly what's going on behind the scenes in the nation's kitchens. This week we're rifling through Michele Pascarella's kitchen in London, to find out what he really has in his cupboard, fridge and freezer. Michele is the owner of Napoli on the Road with pizzerias in Richmond and Chiswick which were crowned the best in Europe in the 50 Top Pizza Awards 2024. And if that weren't enough, at the age of just 33, Michele has been named the world's best pizza chef. The chef, who hails from Naples, has been making pizza since he was just 11 years old and realised very quickly that it was his calling. Aged 19, he came to the UK and began working in various restaurants, including Sartori in Soho, before finally setting up his own business selling wood-fired pizza from a van, hence the name. If you've ever wondered where a top chef goes to eat in the city, their kitchen must-haves and what they actually cook for dinner after work, we've got the answers… Lots of people might think the ingredients are the secret, but from my point of view it's that I never stop learning. I'm always trying to get better. Learning is key in any job, because if you keep working hard every day then you'll get better and better. And it's important to learn from those around you, when you work with new people, they'll have something to each you – whether it's a new chef in a kitchen or a new waitress in a restaurant, you can always learn something. At Napoli on the Road we get a lot of questions about chicken and pineapple, but I don't like to put these things on pizza. If we were going to do a dessert pizza, I might put fresh fruit on it, but the idea of opening up a tin of pineapple and just slapping it on a pizza is horrendous. In Italy we used to eat lots of chicken, but that was always with a main, so we'd have it after some pasta and do grilled chicken and potatoes, or something like that. We'd just never think about putting chicken on a pizza. Cooked meat can also be tricky as a topping, as it can be very dry and when you're putting it into the oven, it'll be even worse. I'm working so much in the restaurants and see so much pizza every day, so when I go out, I try to go to a regular restaurant instead of a pizzeria. I love Dalla in Hackney, which is an Italian restaurant, and I discovered a new one near Queen's Park called Ida – it's very good. If I were going for pizza, there's a place in Stoke Newington called Oi Vita, it's run by a friend of mine and he's doing more classic Neopolitan pizza, more Roma style. I like that it's very crispy. Sometimes I don't get home from work until 9pm, so I'm tired and don't really want to cook dinner. I just go and buy bread, or get some from my restaurant, and toss it together with some olives and cheese. It's not really very Italian, but I love garlic powder. If I need to cook any chicken, I'll use it and some chilli powder as well to season the meat. I always have tomatoes in the fridge and I'm very lucky because I can buy lots of them from Italy and they're very, very good, especially the San Marzano ones. I use them to make my favourite dish in the world, which is pasta pomodoro (pasta with fresh tomatoes, extra virgin olive oil, garlic, basil, and salt). There's lots of bread in there, as I don't want to throw away anything. And I always have a box of Parmesan rinds. In Italy, we cut a little piece off the big wheel of Parmesan and when we do pasta with lentils, pasta with potatoes or soup, we put this inside to make it more cheesy. You don't defrost it, just put it straight in there. I really hate the little bags of mozzarella in water you get at the supermarket. Cheese, for me, needs to be quality and those little balls of mozzarella don't taste of anything, it's better to do without. I get lots of cheese from Italy, but I do really like the cheese shop in Neal's Yard and there's a very good one in Borough Market. It's fun trying new cheeses on my pizzas. It's also very important to have good olive oil. If you're doing toast with ham, or a salad, or you want to finish some spaghetti with some extra virgin olive oil it has to be good, because if not it'll be too bitter and ruin it. I've spent £27 on a bottle of olive oil before. I never buy expensive beer, but I like to have some at home. I'm not a big drinker, so I love the Peroni Nastro Azzurro 0.0%, it's always welcome in the fridge. I really love Greek salads. I've always got some Feta cheese and some vegetables to make it and the veg coming up from British farmers is amazing, sometimes even better than from Italian lands, to be honest. More Trending I've also been enjoying fresh strawberries and cherries while they're in season. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: 100ml liquid limit set to be scrapped for flyers across Europe MORE: The one drink you should never order from a restaurant wine list MORE: Londoners outraged over 'stupid' new charge being added to restaurant bills Your free newsletter guide to the best London has on offer, from drinks deals to restaurant reviews.
Chicago Tribune
01-07-2025
- Politics
- Chicago Tribune
Clarendon Hills plaza plan generates pushback from residents
Some Clarendon Hills residents are speaking out against the proposed addition of a downtown plaza on Prospect Avenue, an idea being considered by village officials. The plaza would be between Railroad and Park Avenues and would include the elimination of the right-turn lane, or slip lane, from southbound Prospect onto Park. That turn lane now is part of what the village calls the Sloan Triangle, an area that would become a large part of the plaza and used for gatherings. Resident Angie Sartori has been extremely outspoken against the plaza and has created an online petition at Stop the Plaza Plan in Clarendon Hills, IL, seeking signatures from others against the project. As of Monday morning, the petition had 540 verified signatures. She also has had signs printed, reading 'No Plaza — Commerce & Safety First.' Sartori, stated her case against the downtown plaza in the petition, stating it 'threatens to close the efficient traffic triangle roundabout — a vital feature of our beloved village.' 'This roundabout currently provides much-needed and proven traffic relief, allowing for smoother vehicular movement and reducing congestion in our main commerce district. Removing it, along with its essential turn-off lane, could lead to nightmarish traffic jams, putting residents, commuters, and the 176 daily train services at risk. Residents who must cross the tracks in vehicles and on foot for work and school will find their daily routines severely disrupted,' the petition reads. Sartori spoke out strongly against Village President Eric Tech, who has expressed support for the downtown plaza. 'The village leader refuses to listen to residents, but residents are at the top of the (organizational) chart in Illinois villages, not presidents, not trustees,' she said. Sartori said residents who are strongly opposed to the plaza must be heard. 'The leader of Clarendon Hills has chosen to start a civil war about a plaza,' she said. 'He is willing to trade safety for a plaza that will largely go empty, like the ones in Burr Ridge, Westmont, and the other two plazas that Clarendon Hills already has, one near Tierra (Distilling Co. at 211 Burlington Ave.) and the other in front of Village Hall. And the new Sparrow Coffee (100 Park Ave.) will now have more public space, so that is essentially a Sparrow Coffee plaza. How many plazas can one town have?' Tech said he was aware of the petition. 'I understand that the petition circulating is a privately led initiative,' he said. 'According to the website, 66% of the signatures come from just three zip codes—not exclusively from Clarendon Hills. Nonetheless, I welcome input from all our residents.' Sartori said she has been reviewing petition signatures as they come in, and added they are from Clarendon Hills residents. She said some signatures show up as not coming from residents because those people set up their Facebook accounts before moving to the village. 'If this is the only thing (Tech) can say about the opposition, that our petition is not valid, he is wrong,' she said. 'He is insulting residents who have signed this petition and who are vehemently opposed to any downtown plaza cementing over our safe and proven traffic and pedestrian passages.' Sartori said Tech and the Village Board were elected to represent residents. 'They do not represent developers or real estate agents,' she said. 'They represent residents, and they must do what is in the best interest of residents.' Tech said while he is aware of opposition to the plaza, the Village Board has heard from many young families that support the idea. 'Transparency and community input are essential, but it's equally important that public discourse remains respectful, so that everyone feels heard,' he said. 'Since taking office, the Village Board and I have prioritized pedestrian safety and improving the walkability of our town. We are drawing from existing plans with the goal of creating a public space that serves the entire community. This is a thorough and thoughtful process. We've already held a public listening session and remain open to suggestions and questions.' Tech said the vision for the downtown plaza includes an attractive, small-scale, pedestrian-oriented shopping district with pocket parks and plazas, expanded streetscape amenities, and new housing, shops and restaurants. 'I believe this change will significantly improve safety, accessibility, and flexibility for hosting community events,' he said. 'I've spoken with many local business owners and residents. While there's been healthy debate, the majority of feedback has been positive, and I truly believe the benefits outweigh the drawbacks.' Resident Margo Jablonski said she would love to see a plaza downtown, but not at the expense of the slip lane. 'The slip lane filters traffic to the south west of town and provides needed space for delivery trucks and Ubers,' she said. 'With three new developments in the works, the slip lane is even more vital now.' Jablonski mentioned the coming opening of Sparrow Coffee, Prospect Tavern — a restaurant planned for 27 and 29 S. Prospect, and Parkside Place, a four-story mixed-use building across from Just LiftFitness, along with new diagonal parking on Walker Avenue. 'It seems shortsighted to think these projects won't impact traffic flow, especially given the density of Parkside Place,' she said. 'The traffic study also ignored the effects of inclement weather. The conditions observed were ideal, and it's concerning how traffic would be handled during storms.' Another resident, Lori Thompson, said the essential concern is about safety, with the proposed plaza being so close to the railroad tracks. 'We only have one set of tracks within Clarendon Hills, and based on an understanding from past Village Boards, there is no way to find appropriate land to put in an additional crossing,' she said. 'This is our one crossing for the foreseeable future. If we lose the slip lane, traffic will back up. We must maintain any current safety we now have in place. I am not opposed to progress in our town or the notion of a plaza somewhere else for neighbors to gather. I am in opposition of the proposed plaza location next to the train tracks. The Clarendon Hills Chamber of Commerce issued a statement that it supports the concept of a permanent plaza on Prospect Avenue, recognizing its potential to significantly enhance the vitality, safety, and functionality of the downtown district. 'At this time, there is no timeline for a decision,' Tech said. Chuck Fieldman is a freelance reporter for Pioneer Press.
Newsweek
25-06-2025
- Business
- Newsweek
Newsweek New & Noteworthy: Products You Need to Try (Jun 25, 2025)
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Degree's got a brand new unisex body wash that lasts all day, Sartori has released new cheese bites and DiGiorno's launched new wood fire style pizzas. If you're searching for new products to try, we've got you covered. Newsweek's New & Noteworthy, in partnership with the Best New Product Awards, is a weekly editorial feature that helps consumers discover the latest and greatest products! This series covers food and beverages, personal care, beauty, household care, home goods, baby and kids, pets and so much more. Follow along as we spotlight the innovations shaping tomorrow's trends. Each week, we bring you a curated selection of new and innovative products, ensuring you're always in the know about what's fresh and exciting across a range of consumer categories. Stay ahead of the curve with our expert insights and find your next favorite product right here. In this week's edition, you'll also find delicious sweets, drug-free supplements, organic fruit bites and more. We hope you find something you love. Marketers looking to showcase their latest products can submit them for consideration by completing this form. HERSHEY'S Milk Chocolate with Caramel Bar HERSHEY'S Milk Chocolate with Caramel Bar. HERSHEY'S Milk Chocolate with Caramel Bar. New & Noteworthy Indulge in the smooth, creamy goodness of HERSHEY'S Milk Chocolate packed with rich, gooey caramel. HERSHEY'S Milk Chocolate with Caramel Bars are the perfect pick-me-up or a delicious way to add some sweetness to your favorite desserts. Planning a S'mores night? Swap the classic HERSHEY'S Milk Chocolate Bar for a mouthful of melty caramel! Buy HERSHEY'S Milk Chocolate with Caramel Bar for $5.39. Pepperidge Farm Caramel Brioche Swirl Pepperidge Farm Caramel Brioche Swirl. 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Written permission from Best New Product Awards Inc. is required to use the New & Noteworthy, Best New Product or Newsweek logos. Have any questions? Contact Kim Diamond at kdiamond@ Newsweek participates in various affiliate marketing programs, which means we may get paid commissions on products purchased through our links to retailer sites.
