At Hospitality – Il Salone dell’Accoglienza in Riva del Garda, we talk about inclusivity and accessibility in an original way, through an immersive experience. The concept is the result of the desire of Hospitality, Italy’s leading international trade fair for the hotel and restaurant industry organized by Riva del Garda Fierecongressi: to develop an area that would tell the story of accessible hospitality, a fundamental theme for a receptivity in step with the times, from hotel facilities to open-air facilities.
Following last year’s success, the multi-year DI OGNUNO project returns to Hospitality – The Hospitality Show with a new experiential space: the theme of the 2025 edition is the design of an inclusive and comfortable breakfast room capable of enhancing different dietary, physical and cognitive accessibility needs by resorting to targeted design solutions.
EVERYONE’S experience: experiencing comfort and discomfort
The project consists of two experiential areas: the outdoor area and the indoor area. The open area is associated with discomfort: the visitor finds himself in a breakfast room with several exaggerated criticalities and a series of architectural obstacles. In contrast, the indoor area is associated with comfort, a room dedicated to inclusive design. Here all those attentions are applied that make spaces welcoming for everyone, complete with accessible and comfortable furniture.
Alessandra Albarelli, General Manager of Riva del Garda Fierecongressi comments, “The DI OGNUNO project was created to provide concrete, immersive experiences for restaurateurs, hoteliers, bartenders, and public business operators. The goal is to make people understand what inclusivity really means, not only by observing it, but also by living it: how it feels to move around with a wheelchair, or to deal with the difficulties of those who are, for example, visually impaired. This year we focused on the breakfast room, a key area for any hospitality facility. We propose ideas and solutions to all operators to respond to a fast-growing market need that represents an important business opportunity “.
Architect Cristian Catania, Reinventing Fair project director and Design for all consultant for Lombardini22 says, “The DI OGNUNO project is a real laboratory of ideas and solutions for the HoReCa sector,” he says. “Its mission is to raise awareness among operators and professionals about how accessible design can improve the quality of hospitality while generating social and economic value. An inclusive environment is not only a benefit for guests with special needs, but also represents an opportunity to improve the experience for all and expand the pool of potential customers, while also generating an economic return. This pathway.” concludes Catania, “also aims to open a reflection on accessibility as an element of innovation for the creation of spaces that are truly EVERYONE’S.”
“You don’t go on vacation because rules are being followed,” stresses Roberto Vitali CEO and co-founder of Village for all – V4A, but because one feels welcomed and listened to. Accessible Hospitality is not a regulatory requirement, but a strategic lever for the future of the sector: it means offering a welcome that is attentive to the needs of all, improving the customer experience and generating new market opportunities. Accessible Hospitality is that which knows how to transform accessibility into economic and social value, innovation and sustainable growth for businesses.”
Sensory and food accessibility
The DI OGNUNO project not only highlights architectural issues, but also delves intosensory and food accessibility.
L’olfactive design is a key part of the experience, for example, through elements of olfactory stimulation it is possible to show how a well-designed environment can improve guest well-being. As already demonstrated, acoustic design also plays a key role in ensuring comfort. Avoiding materials that reflect sound and lining walls with sound-absorbing materials capable of capturing sound energy and reducing reverberation can ensure a pleasant experience for everyone.
Another key aspect is food inclusivity, which provides a choice of dishes to meet all dietary, religious and cultural needs of users.
OF EVERYONE is a project that focuses on awareness, which is fundamental to quality, accessible and inclusive hospitality.
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