Round Table: "Next Tourism: Scenarios, Complexities, and Opportunities for Tourist Hospitality"
May 25, 2026, 15:00 PM
Hotel Concord Turin
in the context of the widespread events of Future Week Turin
Turin, [15 May 2026] – On the occasion of the round table “Next Tourism: scenarios, complexities and opportunities for tourist reception”, hosted at the elegant Hotel Concord Turin, the editorial series of Dario Flaccovio Editor, It Happened Tomorrow FuTurismThe series, edited by Nicoletta Polliotto, is unique in the Italian publishing landscape, offering a comprehensive guide for hospitality and restaurant professionals.
FuTurismo: Holistic Tourism and New Humanism is the subtitle that encapsulates the philosophy of the series, aimed at addressing the contemporary and future needs of the tourism sector. Through manuals ranging from marketing to branding, sales to management, and digital communication, this collection aims to build a holistic and coherent path for all industry professionals.
During the roundtable discussion, the authors and editor Nicoletta Polliotto will discuss the themes addressed in the series' volumes, focusing on innovative strategies for sustainable tourism and continuing education opportunities. The discussion will be moderated by Tina Ingaldi, tourism expert, consultant and trainer.
Planned interventions:
Nicoletta Polliotto: editorial curator and brand strategist
Dimitri Ciaschini: director of the Hotel Concord Turin
Ilaria Bigliazzi: HR director and author
Luca Bove: Local SEO expert and author
Giusy FerrainaFood and wine journalist, consultant and author
Claudia Ferrero: Digital consultant and startupper, author
Alessandro Klun: jurist in the field of restaurant legislation, author
Ilaria Legato: Olfactory branding and marketing consultant, author
The roundtable represents an unmissable opportunity to explore the future directions of tourism, highlighting sustainability, innovation, and the changing needs of travelers. Join us as we embark on this journey toward a future of tourism that looks to the future with vision and awareness.
At the end of the event, two local gastronomic delicacies will be presented (and tasted): Molinelli by Domenico Volgare and Savoy Tonic, non-alcoholic fermented, inspired by Savoy vermouth, by Davide Pinto.
Free participation, subject to availability.
https://torino.futureweek.it/event/next-tourism-tra-complessita-e-opportunita/
Date and Place
Monday, May 25, 2026, at 15:00 PM
Hotel Concord Turin
Via Giuseppe Luigi Lagrange, 47, 10123 Turin TO
For further logistical information
Dimitri Ciaschini
339 3833915
direzione@hotelconcordtorino.com
For detailed information
https://torino.futureweek.it/event/next-tourism-tra-complessita-e-opportunita/
For information on the contents of the event
Nicoletta Polliotto
info@musecomunicazione.it
The books of the series
Pizza (re)connection: Pizza, an Italian gastronomic symbol spread across the globe and generating billions in revenue, is undergoing a profound transformation: today, it is undoubtedly the star of the culinary scene, around which the restaurant industry is building its immediate future. Pizza (Re)Connection explores its new frontiers and challenges, offering tools and strategies for recognizing and anticipating trends, identifying new opportunities, designing contemporary formats, and building your brand identity.
Author: Giusy Ferraina
Google ecosystemHow to Use Google's Advanced Tools Profitably, Consciously, and Tailoredly for Tourism. Google is a vast, interconnected ecosystem that has developed over the years, and remains relevant even today in the age of generative AI. Indeed, it is currently reaping the full benefits.
Authors: Luca Bove and Marco Bove
Dinner with Right: is a book dedicated to restaurant law that, using popular and accessible language, advice, and case studies, demonstrates how knowledge of industry regulations is an essential element for the growth and sustainability of any food service business.
Author Alessandro Klun
I Am NoseHow can a scent become the signature identity that seduces, differentiates, and makes a brand unforgettable? This question gave rise to Io sono Naso (I am a nose), an immersive journey into the world of smell as a strategic tool for building authentic, memorable, and multisensory brand experiences. It constantly balances branding, marketing, and tourism experience design.
Author: Ilaria Legato
Work in Travel (forthcoming book): Tourism is a complex and constantly evolving system that today requires strategic vision, method, and organizational skills to build solid structures capable of growth. From this perspective, a structured HR approach becomes a strategic lever, where clear processes foster innovation, efficiency, and talent development. Work in Travel offers a concrete and informed approach to recruiting, developing, and developing staff in the tourism industry.
Authors: Ilaria Bigliazzi and Claudia Ferrero
SERIES CURATOR BIOGRAPHY – NICOLETTA POLLIOTTO
È digital project manager and brand strategist, a food and restaurant marketing expert and renowned conference speaker in the tourism and hospitality industry. An author, lecturer, and consultant, she manages digital projects throughout Italy with the Muse Comunicazione agency. She is the author and editor of the Accadde Domani FuTurismo series published by Dario Flaccovio Editore.
MODERATOR BIOGRAPHY – TINA INGALDI
Tourism Expert, Consultant and Sales Manager at MyForecast, She moved from distribution to revenue, then into marketing, and ended up in social media. A trainer, hotel manager, and consultant in the tourism industry, she's a transactional analytics counselor who dreams of applying what she's learned to the world of hotel relations, where people matter more than buildings.
SPEAKERS BIOGRAPHY
DIMITRI CIASCHINI
Hotel manager, deputy coordinator of the Association of Hotel Managers for Piedmont, Valle d'Aosta and Liguria, and President of Assohotel (Confesercenti): a life dedicated to the world of hospitality, following a long path that led to the management of important local businesses, until holding the role of Director at the Hotel Concord. Turin.
ILARIA BIGLIAZZI
A human resources professional in the hospitality industry, with a strategic and innovation-oriented vision. Active since the early 2000s, she has built a solid career in large tourism companies, holding senior HR roles. An expert in recruitment, training, labor relations, and talent development, she works on the evolution of organizational models and is currently the HR Director of the FH55 Group. She is the co-author of Work in Travel.
LUCA BOVE
He is considered one of the leading experts in Local SEO and online map marketing.
He has been working in the digital marketing world since 2000. He is the CEO and founder of Local Strategy, an Italian agency focused on local search marketing, managing the online presence of thousands of stores for major brands and franchises. He is the author of Ecosistema Google.
GIUSY FERRAINA
A marketing and communications consultant, she is a freelance journalist specializing in food and wine. Editor-in-chief of Radio-Food.it, she collaborates with various guides and trade publications. She is the author of the book Pizza (re)connection and the podcast "Capricciosa." A lover of good food and pizza paired with wine, she is constantly searching for new places to try.
CLAUDIA FERRERO
A professional with over 20 years of experience in the hospitality and digital transformation sectors, gained in leading international hospitality environments. She founded HorecaJob, an innovative startup that facilitates the matching of job supply and demand through advanced technological tools. A teacher, speaker, and digital creator, she is the co-author of Work in Travel.
ALESSANDRO KLUN
An author and expert in law and food, he disseminates food service topics through events and collaborations in the hospitality industry. He created "A Cena con Diritto," a social media project aimed at making restaurant legislation simple and accessible. This project inspired the idea for the book of the same name, which he authored.
ILARIA LEGATO
Consultant, brand designer, and trainer specializing in hospitality, food, and lifestyle, with a multidisciplinary approach integrating strategy, communication, and sensory design. Author of "Io sono naso" (I am a nose) and co-author of the book Creative Restaurant Branding®, she also teaches and supports restaurateurs, entrepreneurs, and cultural organizations in building authentic, multisensory identities.
BIOGRAPHY OF DOMENICO VOLGARE
È A pizza chef from Puglia, he began his career in his family's bakery and moved to Turin, where he founded Fuzion. His cuisine is born from a blend of Mediterranean and Southeast Asian influences. He runs an agricultural project in Puglia, believing that understanding the land is essential to truly respecting the ingredients. I MolinelliApulian taralli start with just a few wholesome ingredients: flour, extra virgin olive oil, and white wine. From the classics with fennel, onion, or chili pepper, to bold combinations: with Vermouth, "Green" with coffee fibers, or the oriental-spiced Garam Masala.
BIOGRAPHY OF DAVIDE PINTO
Davide Pinto, founder of Affini, has been one of the most recognizable voices in contemporary Turin mixology for years. From the Savoy tradition, reinterpreted with a contemporary twist through research into vermouth, botanicals, and aperitivo culture, his collaboration with TIBI, a company specializing in alcohol-free fermented drinks in Piedmont, arose. Savoy Tonic It's a non-alcoholic fermented drink inspired by Savoy vermouth: sweet, citrusy, and slightly bitter, it represents the contemporary evolution of the Turin aperitif, preserving its local identity while translating it, with inclusiveness, into an alcohol-free approach. The offer, in a can customized for the event, is available. Next Tourism, ready to taste and suitable for everyone, immerses the public in a story that combines Piedmontese tradition and modern fermentation, between drinking culture and new no/low rituals.
