A good espresso bar has always been more than a counter. In EFA News, Pascucci appears in a wider conversation about how hospitality is being reimagined.
EFA News, European Food Agency, identifies Mario Pascucci as CEO of Pascucci and lists him among speakers for the Coffee, Bakery and Gelato Summit at HIP 2026 in Bologna.
The article notes that he will examine bakery formats where bread, coffee, pizza, design, all-day formulas and different consumption occasions come together. Not as a jumble, but as a way to build traffic, identity and community.
For Pascucci, it is a familiar terrain. Coffee has never lived in a vacuum. It belongs to mornings, conversations, rituals, beautiful rooms and the small decisions that turn a place into a habit.
Originally reported by EFA News, European Food Agency.
Source: EFA News, European Food Agency
