I run four hotel properties in Emilia-Romagna, with 372 rooms in total: Hotel Cosmopolitan in Bologna, Grand Hotel Forlì, Bikini Tropicana in Lido di Savio, and five guest-room rentals in Bologna's historic center.

In 2025 the Cosmopolitan was certified carbon neutral. It wasn't an image exercise: it took two years of work on consumption, supplies and processes, with the numbers measured year over year. The company that operates it is a Società Benefit. Here, sustainability means lower utility bills, better-chosen suppliers and a business that holds up over time — not a badge.

Then there's labor, which is the real crux. Many hotel processes are stuck where they were thirty years ago, and as long as they stay there, there's no margin to pay people better. That's why I work with data — revenue management, energy consumption, restating the accounts to the USALI standard, automating everything repetitive. Whatever can be measured, I measure: it's the only way to free up value and redistribute it to the people who actually do the work.

And I want to grow. More properties, better properties, and a way of running a hotel business that can stand comparison with real industry. I'm not interested in managing what already exists well: I'm interested in building something bigger, and doing it with people who are paid better because they produce more.

I serve as Presidente della Filiera Turismo e Cultura di Confindustria Emilia Area Centro, as a delegate to the regional council of Piccola Industria of Confindustria Emilia-Romagna, and as a board member of AICA.

On LinkedIn, this is what I write about: what really works inside a hotel, what doesn't, and what it will take for this sector to stop being a craft and become an industry. Numbers where I have them, doubts where I don't.