DOCSLIB.ORG

ILLYCAFFÈ S.P.A.: MASSIMILIANO POGLIANI APPOINTED AS CHIEF EXECUTIVE OFFICER New Corporate Governance Structure, with New Membe

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
ILLYCAFFÈ S.P.A.: MASSIMILIANO POGLIANI APPOINTED AS CHIEF EXECUTIVE OFFICER New Corporate Governance Structure, with New Membe ILLYCAFFÈ S.p.A.: MASSIMILIANO POGLIANI APPOINTED AS CHIEF EXECUTIVE OFFICER New Corporate Governance structure, with new members and confirmations. Andrea Illy reappointed as President. Trieste May 2016 - Massimiliano Pogliani is the new Chief Executive Officer of illycaffè S.p.A., the leading brand in top quality coffee. For the first time, illycaffè Shareholders' Meeting appoints an external Chief Executive Officer, approving a new Corporate Governance organisation with Andrea Illy reappointed as President. Marina Salamon was appointed Vice-President. Massimiliano Pogliani is appointed as Chief Executive Officer of illycaffè after 20 years of marketing, commercial and retail experience, acquired in leading companies with premium & luxury brands as Saeco/Gaggia (1998 - 2003), Nespresso (2003 - 2008), Nestlé Super Premium (2008 - 2012) and Vertu (2012- 2015).* Francesco Illy joins the Board in charge of Brand Equity, while Anna Belci Illy has been reappointed, being in charge for Corporate Reputation and Strategic Acquisitions. Riccardo Illy will represent in the Board the sole shareholder, Gruppo Illy SpA. Among the independent directors, traditionally part of illycaffè’s Board, besides Marina Salamon, Pierluigi Celli has also been reconfirmed. The new members appointed are some of the most acclaimed professionals in their specific activity areas: Alberto Baldan, Chief Executive Officer of la Rinascente; Roberto Eggs, Chief Operating Officer of Moncler; Douglas T. Hickey, General Commissioner of the USA Pavilion, Expo Milan 2015. Professor and lawyer Mario Cannata is reappointed as Secretary and Legal Advisor. The members of the Board of Auditors and of the Supervisory Committee are Maurizio Dallocchio, President, Umberto Picciafuochi and Michela Del Piero. Finally, Anna Illy is reappointed Honorary President. “This structure – Andrea Illy declares - aims at exploiting the family's manifold entrepreneurial skills, integrating them with extraordinary external talents. But, above all, it fully defines the model of illy as a family-owned business with a strong managerial approach. I have long believed that growth is mandatory and that managerialization is the only possible way forward for Italian family businesses that have reached a certain size and complexity level.” illycaffè also recently announced results for 2015, ended with consolidated revenues up 12%, compared to 2014, to €437 million and Gross Operating Margin (EBITDA) up 7% to €66.4 million. * Massimiliano Pogliani is appointed as Chief Executive Officer of illycaffè after 20 years of marketing, commercial and retail experience, acquired in leading companies with premium & luxury brands. Milanese, with long professional experience abroad, and graduated cum laude in Economics at Cattolica University in Milan. He has post-degree education from the London Business School and the IMD Business School in Lausanne. After some initial professional experiences, he joined Saeco International Group as Head of Global Marketing, acting also as member of the IPO team for the company listing at Milan Stock Exchange. In 2003, he began his experience in the Swiss headquarters of Nestlé Nespresso SA. As Head of International Retail & Customer Management, he handled the growth of the Nespresso Boutiques at a global level, customer service (Nespresso Club) and trade marketing. From 2008 to 2012, he was first Chief Commercial & Marketing Officer and then CEO of Nestlé Super Premium SA, a division of Nestlé created to speed up the expansion of some Nestlé brands in the super premium consumer segment. In 2012 he moved to England to join Vertu, called in by the private equity fund, EQT. In Vertu, leader in the luxury mobile phone segment, he was first Chief Marketing Officer and then CEO, successfully transforming the company till it was sold to a new investor. “The international managerial profile of Massimiliano Pogliani – comments Andrea Illy – together with his great marketing & retail competences with super-premium brands and his in-depth knowledge of the coffee world, is a perfect match in this stage of our growth path, where we need to accelerate global growth of the illy brand by strengthening our high-end positioning”. “For me it is a great honour to come back to Italy to manage such a prestigious company – says Massimiliano Pogliani - that has been able to grow organically and consolidate its global presence thanks to a total passion for its customers and an obsession for the quality of its products. I would like to thank Andrea Illy for giving me the chance to be the first CEO from outside the family and I am convinced that, together, we will expand this great brand even further, successfully continuing the current business strategy”. More info: www.illy.com illycaffè Giovanna Gregori - Christine Pascolo, 040/389.0111 illy press office – iCorporate 02 4678751 Sergio Pisano - [email protected] - 348 3113187 Greta Bonsignore - [email protected] - 348 3113185 Giulia Gabriele - [email protected] - 366 6970628 illycaffè was founded in Trieste in 1933; the company manufactures and markets a unique blend of 100% Arabica espresso coffee and is the leading brand in top quality coffee. illycaffè has been an official partner of Expo 2015, creating and managing the content, exhibits and events centred on coffee in the common area of the Expo Coffee Cluster. Almost 7 million cups of illy coffee are consumed daily throughout the world. illy coffee is sold in more than 140 countries and is served in over 100,000 of the world’s finest restaurants and cafés. The stores and monobrand illy shops are about 230 in 43 Countries. The company also set up and runs the Coffee University with a view to fostering and spreading the culture of coffee; this centre of excellence provides comprehensive academic and hands-on training for coffee growers, baristas and fans covering every aspect of the product. The company has approximately 1,177 people on its global payroll, and in 2015 posted consolidated revenues of €437 million. illy purchases green coffee beans directly from growers of the highest quality Arabica, based on partnerships underpinned by the principles of sustainable development. Out of its Trieste headquarters the company encourages long-term partnerships with the world’s best growers in Brazil, Central America, India and Africa, sharing know-how and technology and paying higher than market compensation. .
Load more

Recommended publications
  • ILLYCAFFÈ S.P.A.: MASSIMILIANO POGLIANI NOMINATO AMMINISTRATORE DELEGATO
    ILLYCAFFÈ S.p.A.: MASSIMILIANO POGLIANI NOMINATO AMMINISTRATORE DELEGATO Riassetto della Governance, con nuovi ingressi e conferme. Andrea Illy confermato Presidente. Trieste, 17 maggio 2016 - Massimiliano Pogliani è il nuovo Amministratore Delegato di illycaffè S.p.A., società leader nel segmento del caffè di alta qualità. L’Assemblea di illycaffè ha nominato per la prima volta un Amministratore Delegato esterno nell’ambito di un riassetto della Governance che vede Andrea Illy riconfermato come Presidente. La carica di Vicepresidente è stata assunta da Marina Salamon. Massimiliano Pogliani arriva in illy dopo 20 anni di esperienza in area marketing, commerciale e retail, maturati in aziende leader con marchi premium & luxury come Saeco/Gaggia (1998 - 2003), Nespresso (2003 - 2008), Nestlé Super Premium (2008 - 2012) e Vertu (2012- 2015).* Francesco Illy entra in Consiglio con l’incarico della Brand Equity, mentre Anna Belci Illy è riconfermata per la Corporate Reputation e gli Acquisti Strategici. Riccardo Illy rappresenterà in Consiglio l’azionista unico, Gruppo Illy SpA. Tra i consiglieri indipendenti, storicamente presenti nel Consiglio di illycaffè, oltre a Marina Salamon, è stata confermata la presenza di Pierluigi Celli. I nuovi ingressi riguardano alcuni tra i più riconosciuti professionisti nei loro specifici ambiti di attività: Alberto Baldan, Amministratore Delegato de la Rinascente; Roberto Eggs, Chief Operating Officer di Moncler; Douglas T. Hickey, Commissario Generale del Padiglione USA a Expo Milano 2015. Segretario e Legal Advisor viene riconfermato il professor avvocato Mario Cannata. Il collegio sindacale e l’organismo di vigilanza sono composti da Maurizio Dallocchio, Presidente, e da Umberto Picciafuochi e Michela Del Piero. Riconfermata inoltre la Presidenza onoraria di Anna Illy.
    [Show full text]
  • Social Environmental Economic Development Sustainability
    Social Environmental Economic Development Sustainability 2019 Sustainable Value Report INDEX Chapter 02.3: intellectual capital 53 Letter to our stakeholders 03 02.3.1 Innovation & research 55 Executive summary 05 02.3.2 Università del Caffè 62 Chapter 01: our identity 09 Chapter 02.4: human capital 64 01.1 Mission, vision and values - illycaffè as a Società Benefit 10 02.4.1 illycaffè people 66 01.2 illycaffè in a nutshell 11 02.4.2 Employment 67 01.2.1 The history of illycaffè 12 02.4.3 Equal opportunities, inclusiveness and respect for human rights 70 01.2.2 Corporate governance and organisational structure 16 02.4.4 Health and safety in the workplace 71 01.2.3 A transparent approach to business 16 02.4.5 Internal communication and employee benefits 72 01.3 A changing context 18 02.4.6 Training and development of human capital 73 01.3.1 Risks and opportunities 19 01.3.2 The challenges facing illycaffè 20 Chapter 02.5: relational capital 75 01.4 The illycaffè model 22 01.5 Sustainability strategy and governance 23 02.5.1 The value of the community and local area 77 01.5.1 2030 Sustainability Policy 24 02.5.2 Art, aesthetics and culture 79 01.6 Stakeholder dialogue & materiality assessment 25 02.5.3 Ernesto Illy Foundation 81 01.6.1 Scope of impacts 28 02.5.4 illycaffè and its customers 84 01.7 Key value chain approaches 30 02.5.5 Creating value for customers 85 01.7.1 The illycaffè model for a sustainable supply chain 30 02.5.6 Listening to and satisfying customers 87 01.7.2 Supply chain control and knowledge transfer 32 02.5.7 Responsible
    [Show full text]
  • ILLY REPORT 2012 Download The
    SUSTAINABLE VALUE REPORT 2012 The function of industrial firms is fundamental and undeniable, but business alone cannot legitimise its conduct, which must encompass respect for human beings, the community, and the environment. Ernesto Illy – 1976 President of the European Association of Brand-name Industries - 1976 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES Some promises last a lifetime... and some ideas change the world. Francesco Illy Founded illycaè based on a simple idea: making the best coee in the world and oering it to everyo- ne. Our work continues. In today's world, the lack of situation of social, economic and environmental sustainability is evident. Economic and social imbalances, environmental degradation, and intolerance are a constant reminder of this. illycaè has always considered ethics and quality its founding values. Through its behaviour and its products, it concretely adheres to the idea of sustainability as defined in the Brundt- land report. 1 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES 2 ILLY SUSTAINABLE VALUE REPORT 2012 IDENTITY AND VALUES For illycaè company, sustainability is important for two What does respect for the environment mean? Mainly, by not reasons, one being economical and the other ethical. polluting and then, secondly by reducing waste, and thirdly by The economic one is based on the supply chain of the best using renewable resources as much as possible. coee in the world correspondin to our mission. The coee in the world has to be produced by farmers in So, it is clear that with this system we are able adhere to the countries in the southern hemisphere who have to be able to United Nation’s definition of sustainability which means quite do that with time and hover the time.
    [Show full text]
  • In Search of a Perfect Cup Dec 20Th 2001 | PARIS, PAUDEX, TREVISO and TRIESTE from the Economist Print Edition
    Economist.com Da: Salvato con Microsoft Internet Explorer 5 Inviato: venerdì 11 gennaio 2002 21.10 Oggetto: Economist.com Espresso coffee In search of a perfect cup Dec 20th 2001 | PARIS, PAUDEX, TREVISO AND TRIESTE From The Economist print edition Espresso coffee requires as much technology and taste as fine wine. Where to find the finest? Get article background LOOK into a small, elegant cup of espresso coffee and examine carefully the top layer of foam, known to aficionados as crema. Made of tiny gas bubbles trapped in a liquid film, the foam seals the coffee's intense aromas and flavours and locks in heat. A good crema depends on the quality of the coffee and on the skill with which it is prepared. In a perfect espresso it is velvety, with a warm and characteristic hazel-brown or “tiger- skin” colour. It is also persistent, lasting as long as the drink, and with sufficient body to support the weight of granulated sugar for a few seconds. Perfect espresso is the ultimate coffee. It ranks with fine wine for the complexity of its chemistry. Unlike wine, however, it does not improve with age. “Espresso” means prepared on the spur of the moment, and it has become the trademark of rich, intense coffee that must also be consumed at once. Its taste is so dense, though, that it can remain in the mouth for up to half an hour after drinking. For decades, making espresso was either an art or a lottery. The artists were trained baristas, skilled operators who worked big espresso machines in the coffee bars of Europe.
    [Show full text]
  • Il Caso Illycaffè: Il Responsible Supply Chain Process 1
    Casi aziendali Il caso illycaffè: il Responsible Supply Chain Process 1 Il caso illycaffè: il Responsible Supply Chain Process llycaffè ha sede a Trieste dove è stata fondata Commercio, Associazione Industriali e Associazione i nel 1933 da Francesco Illy. Caffè Trieste e la Regione Friuli Venezia Giulia. L’azienda è uno dei leader mondiali nel settore L’attività del distretto è rivolta al potenziamen- del caffè, non tanto in termini di quote di mercato to del patrimonio di competenze e specializzazione detenute, quanto per la qualità superiore interna- produttiva attraverso il rafforzamento delle intera- zionalmente riconosciuta del suo blend. Da sempre zioni tra aziende della filiera, la promozione attra- l’orientamento strategico dell’azienda si basa sulla verso azioni di co-marketing, l’acquisizione di nuove la ricerca dell’elevata qualità del caffè e del servi- capacità logistiche (rivolte soprattutto ai mercati zio offerto, con l’obiettivo di conferire al proprio dell’Est Europa) e la crescita strutturale delle realtà prodotto un posizionamento lontano da quello di minori. La filiera produttiva è composta da oltre 50 commodity unità locali, che impiegano oltre 900 addetti; a Trie- L’offerta illy comprende oggi caffè macinato, in ste viene sdoganato oltre il 30% del caffè importato grani, in cialde e in capsule, macchine per il caffè, a livello nazionale, con oltre 500 milioni di euro di tazzine illy Art Collection, locali monomarca. fatturato: dall’importatore al crudista, dal decaffei- L’attenzione per l’ambiente e l’atteggiamento nizzatore al torrefattore, dallo spedizioniere all’e- etico, sono stati riconosciuti con la certificazione sperto assaggiatore.
    [Show full text]
  • Tesi Godina.Pdf
    UNIVERSITÀ DEGLI STUDI DI TRIESTE Sede Amministrativa del Dottorato di Ricerca XIX CICLO DEL DOTTORATO DI RICERCA IN: SCIENZA, TECNOLOGIA ED ECONOMIA NELL’INDUSTRIA DEL CAFFÈ TITOLO DELLA TESI: LA PERCEZIONE DELLA QUALITÀ DEL CAFFÉ ESPRESSO DA PARTE DEL CONSUMATORE (Settore Scientifico Disciplinare SECS-P/01) DOTTORANDO COORDINATORE DEL COLLEGIO DOCENTI ANDREJ GODINA Chiar.mo Prof. TULLIO GREGORI UNIVERSITÀ DEGLI STUDI DI TRIESTE _____________________________________ TUTOR Chiar.mo Prof. TULLIO GREGORI UNIVERSITÀ DEGLI STUDI DI TRIESTE _____________________________________ RELATORE Chiar.mo Prof. TULLIO GREGORI UNIVERSITÀ DEGLI STUDI DI TRIESTE _____________________________________ 1 Questo lavoro di ricerca viene dedicato, nell’anno della loro morte, a Chiara Lubich per il notevole contributo di sostegno e di ispirazione spirituale incarnato nel Movimento dei Focolari e a Ernesto Illy scienziato ed imprenditore illuminato per l’apporto che ha dato al mondo della ricerca nell’ambito caffeicolo. Si ringrazia per la qualificata ed ineccepibile guida nell’elaborazione del presente lavoro il chiar.mo prof. Tullio Gregori, e i suoi colleghi chiar.mo prof. Giorgio Graziosi e chiar.mo prof. Romeo Danielis. Inoltre un sentito ringraziamento per l’aiuto e il sostegno a mia mamma, mia sorella, Silvia Vecchiato, Clyf Desobgo, Massimiliano Fabian, Marino Petracco, Gigi Micheli, Vincenzo Sandalj, Edy Bieker, Fabrizio Polojaz, Ervino Zotti, Dario de Palo, Giovanni Bortoli, Andrea Giordano, Federico Navarra e Fabio Giraldi. 2 Premessa Pagina Capitolo
    [Show full text]
  • Small, Dark and Strong
    Coverstory Small, dark and strong ... ... or with milk and sugar? No matter whether it is drunk as Turkish mocha, espresso, cappuccino or café au lait – coffee travels a long way from the plantation to the cup. Pneumatics accompanies it on its journey and helps pack and seal this “brown gold” into airtight packets. 4 Coffee is cultivated today in more than 50 countries in the world’s tropical and sub-tropical regions. Raw coffee grows on the branches of the coffee plant family, which can grow up to 10 m high. The fruit of these plants contains two kernels which are the coffee beans. The main species are arabi- ca and robusta. Its natural propa- gation area is in the south-western highlands of Ethiopia. Here, it flourishes as undergrowth in cool shady woods at altitudes of 1,300 to 1,800 m above sea level. Coffee plants like a balanced climate as Perfect handling: Air is extracted from the cans and replaced by inert gas. www.illy.com far as possible, without too much The cans are then sealed with plastic lids. sun or heat. After the harvest ... and quality. During the roasting in, they use aluminium cans or ... the coffee fruits are not yet fit for process, the coffee beans are sub- flexible foil vacuum packs. Provided human consumption, nor are they jected to dry heat at normal atmos- that these vacuum packs remain capable of being kept for any length pheric pressure. This causes the undamaged, the stimulating drink of time or transported. In order to water contained in the beans to which they contain can be stored produce coffee which is fit to be evaporate, while carbon dioxide for up to 18 months.
    [Show full text]
  • ILLY REPORT 2018 Download The
    Social Environmental Economic Development Sustainibility 2018 Sustainable Value Report TABLE OF CONTENTS Letter of the Chairman and of the CEO 3 4.3 Occupational health and safety 60 4.4 Internal communication and corporate welfare 62 Chapter 1: identity 5 4.5 Training and development of the human capital 64 1.1 illycaffè 6 Chapter 5: Intellectual Capital 66 1.1.1 illy Group 7 1.2 illycaffè history 8 5.1 Innovation and research 67 1.3 Corporate governance e organisation system 12 5.2 University of Coffee 74 1.4 Mission, Vision, Values 14 1.5 The market - external conditions and outlook 15 Chapter 6: Relational Capital 76 1.6 Risks and opportunities 16 1.7 Sustainability strategy and governance 18 6.1 The value of the community and its territory 77 1.8 Business Model 20 6.1.1 Art, Aesthetics and Culture 79 1.9 2030 sustainability policy and plan 21 6.1.2 Ernesto Illy Foundation 80 1.10 Dialogue with stakeholders and materiality analysis 22 6.2 illycaffè and its customers 83 1.10.1 Impact perimeter 25 6.3 Value creation and sustainability for customers 84 1.11 Green coffee supply chain 27 6.4 Feedbacks and customer satisfaction 87 1.12 Responsible Supply Chain Process 30 6.5 Responsible communication and information 89 1.13 Control over the supply chain and know-how transfer 34 1.14 Suppliers of goods and services 37 Chapter 7: Natural Capital 90 1.15 Logistics and sales 40 7.1 Environmental policy 91 Chapter 2: Financial Capital 42 7.2 Environmental Commitment 92 7.3 Raw material 95 2.1 Economic results 43 7.4 Energy management 97 7.5 Water
    [Show full text]
  • Tesi Di Laurea
    Corso di Laurea magistrale in Economia e Gestione delle Aziende Tesi di Laurea Made in Italy agroalimentare: un approccio strategico per le imprese nella Cina di oggi Relatore Prof. Stefano Micelli Laureando Andrea Sbrogiò Matricola 816879 Anno Accademico 2012 / 2013 2 Indice Introduzione ................................................................................................. 6 Parte 1 Capitolo 1 – Contesto, consumatori e tendenze nella Cina contemporanea ............................................................................................ 9 1.1 La Cina ....................................................................................................................................... 9 1.1.1 Mercato e consumatore cinese ...................................................................................................... 11 1.2 La middle class cinese .............................................................................................................. 16 1.2.1 La distribuzione della classe media nelle città cinesi...................................................................... 19 1.2.2 La classe media è giovane ............................................................................................................... 22 1.3 Il mercato del lusso in Cina ...................................................................................................... 25 1.3.1 Una definizione di lusso .................................................................................................................
    [Show full text]
  • Illy Sustainable Value Report 2013 Identity and Values
    SUSTAINABLE VALUE REPORT 2013 The function of industrial firms is fundamental and undeniable, but business alone cannot legitimise its conduct, which must encompass respect for human beings, the community, and the environment. Ernesto Illy – 1976 President of the European Association of Brand-name Industries ILLY SUSTAINABLE VALUE REPORT 2013 IDENTITY AND VALUES Some promises last a lifetime... and some ideas change the world. Francesco Illy Founded illycafè based on a simple idea: making the best cofee in the world and ofering it to everyone. Our work continues. In today's world, the lack of situation of social, economic and environmental sustainability is evident. Economic and social imbalances, environmental degradation, and intolerance are a constant reminder of this. illycafè has always considered ethics and quality its founding values. Through its behaviour and its products, it concretely adheres to the idea of sustainability as defined in the Brundtland report. 1 ILLY SUSTAINABLE VALUE REPORT 2013 IDENTITY AND VALUES 2 ILLY SUSTAINABLE VALUE REPORT 2013 IDENTITY AND VALUES For illycafè company, sustainability is important for two What does respect for the environment mean? Mainly, by not reasons, one being economical and the other ethical. polluting and then, secondly by reducing waste, and thirdly by The economic one is based on the supply chain of the best using renewable resources as much as possible. cofee in the world correspondin to our mission. The cofee in the world has to be produced by farmers in So, it is clear that with this system we are able adhere to the countries in the southern hemisphere who have to be able to United Nation’s definition of sustainability which means quite do that with time and hover the time.
    [Show full text]
  • Food Art – Food Design: Una Storia Recente Di Mostre Ed Happening
    Corso di Laurea magistrale in Storia delle arti e conservazione dei beni artistici Tesi di Laurea Food art – food design: una storia recente di mostre ed happening Relatore Ch.ma Prof.ssa Stefania Portinari Correlatore Ch.mo Prof. Nico Stringa Laureando Enrica Casalicchio Matricola 850163 Anno Accademico 2014 / 2015 Indice Introduzione ____________________________________________________ p. 4 CAPITOLO I Arte e mostre: food art versus food design 1 Il cibo nell’arte: dalle Avanguardie alle Neoavanguardie _______________ p. 9 2 Cambiamenti nel concetto di esposizione e del ruolo dello spettatore nel Novecento ______________________________________________________ p. 26 3 Rirkrit Tiravanija alla 45a Biennale di Venezia del 1993 ________________ p. 39 4 Lo chef Ferran Adrià a Documenta 12 di Kassel del 2007 _______________ p. 42 5 “Eating the Universe. Food in Art”, Kunsthalle Düsseldorf (26 novembre 2009 ‒ 28 febbraio 2010) _____________________________ p. 50 6 “Fluxdinner”, Fondazione Prada Venezia (7 settembre 2012) ____________ p. 54 CAPITOLO II Esordio e ultime tendenze delle mostre di food design 1 Il concetto di food design ________________________________________ p. 58 2 Casi di studio __________________________________________________ p. 62 2.1 La Galleria One/Off al Salone del gusto di Torino ___________________ p. 62 2.2 Milano: design e food week _____________________________________ p. 70 2.3 “Progetto Cibo, la forma del gusto”, Mart Rovereto (9 febbraio 2013 – 2 giugno 2013) ________________________________ p. 72 2.4. “Design Meets Food. Milano Meets the World – Conversazioni sulla creatività” negli showroom _____________________ p. 83 3 Triennale Design Museum e mostre al Triennale DesignCafé ____________ p. 87 3.1 Triennale Design Museum ______________________________________ p. 87 3.2 Triennale DesignCafé __________________________________________ p.
    [Show full text]
  • L'investimento Aziendale Nel Settore Artistico Un Asset Alternativo Per Generare Valore D'impresa
    Laurea Magistrale in Economia e Gestione delle Arti e delle Attività Culturali Tesi di Laurea L'investimento aziendale nel settore artistico Un asset alternativo per generare valore d'impresa Relatore Ch. prof. Bruno Bernardi Laureanda Sara Veronese 850676 Anno Accademico 2016-2017 Ringrazio tutti coloro che hanno reso possibile questo risultato. Un grazie speciale ad Ariella Risch, alla Illycaffè S.p.A. e agli artisti, che hanno collaborato, dedicandomi del tempo. Grazie a chi mi ha aiutata nella ricerca dei contatti. Grazie a quelle persone speciali che hanno fatto il possibile per sostenermi in questo cammino. 1 INDICE INTRODUZIONE.................................................................................................7 PARTE I: INTRODUZIONE AL MERCATO E AL VALORE CULTURALE E COMMERCIALE DELL'ARTE CAPITOLO 1: Il potere della creatività per lo sviluppo sociale ed economico........................13 1.1 Arte e cultura: un motore per la ricchezza del Paese...................................13 CAPITOLO 2: Il funzionamento del mercato e la necessità d'intervento................................17 2.1 Nascita e sviluppo del mercato dell'arte......................................................17 2.2 Il fallimento di mercato...............................................................................22 2.2.1 Regime monopolistico...........................................................24 2.2.2 I beni pubblici........................................................................25 2.2.3 Asimmetrie informative: selezione avversa
    [Show full text]