Issuu

October 2026 | Issue 236

& Italian food magazine

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October

Welcome

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This issue is a consummate celebration of Italian ingredients, alongside some of the most talented chefs in the UK.

It’s our biggest of the year, at 72 pages, reﬂecting how exciting the sector is right now. Despite innumerable challenges, producers, manufacturers, operators, retailers and restaurants have continued to thrive in 2026. Wouldn’t it be nice if economic conditions were easier in 2027? So, tuck in to our ﬁnal preview of the PAPA Awards and Pizza Chef of the Year competition – don’t forget, it’s all happening in London on November 5. And the European Pizza Show is a fortnight later. Our pasta & sauces special is a combination of exclusive interviews with operators and one-on-ones with ultra-talented creatives based in the capital. And the Le Marche region gets a special shoutout. The wine four-page special, courtesy of Mel Leyshon, weaves us on a scenic passage through the stunning volcanic region of Mt Etna, plus we have expert guidance on the pitfalls, and advantages, of online delivery platforms. ALEX BELL - EDITOR alex@jandmgroup.co.uk

THE TEAM

2026

Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk

Contents REGULARS

4 News 68 New Members, Classiﬁeds & Index PAPA AWARDS 2026

14 The big day is nearly upon us…November 5 CHEESE INSIGHT

24 Fratelli Amodio brings together British & Italian expertise COMMERCIAL KITCHENS & DELIVERY

26 PAPA chairman, Sunny Chhina, on protecting your business 28 Ionix Group has an elite understanding of the pizza oven sector 30 Connecting with customers is where Pizzaface truly excels 32 Top tips on maximising proﬁtability with Fristeel EUROPEAN PIZZA SHOW (EPS) PREVIEW

34 It promises to be bigger than ever…we check in with the team 38 Mulino Caputo have an American-style ﬂour to showcase 40 One of the busiest men in the industry – the inimitable Marco Fuso 44 Molino Dallagiovanna adds Blackery ﬂour to the portfolio 46 Equipment expansion is right on point at Blue Seal 48 Heler Foods talks innovation and the future for Eatlean PASTA & PASTA SAUCES

50 With backing from Japan, Silbury is setting its sights higher 56 Action Foods celebrates growth for The Smiling Cook range 58 It’s a unique spot for La Marche cuisine – Rossodisera 62 Chef Diego Reali is the passionate heartbeat of Stefania WINE

64 The Mt Etna region is blessed with some of the ﬁnest wines

J & M Group

Engine Rooms, Station Road, Chepstow NP16 5PB Opinions expressed in Pizza, Pasta & Italian Food Magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food Magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food Magazine is published by J&M Group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2026

p38 www.pizzapastamagazine.co.uk

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NEWS

We take a deep dive into key industry data, celebrate an exciting new pasta range, unveil the best products on the market and so much more.

Italian exports to Britain worth £4 million Britain’s appetite for all things Italian remains as strong as ever. Latest analysis from the Economic Observatory of the Italian Ministry of Foreign Affairs and International Cooperation (MAECI), updated in June 2026, shows food, beverages and tobacco remain Italy’s biggest export category to the UK, worth €4.56 billion (£4m) in 2025. Bilateral trade between Italy and the UK reached €34.5bn (£29.4bn) in 2025, with Italian exports accounting for €26.99bn compared with €7.5bn of imports from the UK. This led to a surplus of €19.5bn for Italy. Momentum continued into 2026, with exports to the UK at €8.64bn (Jan to Apr), generating a further trade surplus of €5.93bn. Food, beverages and tobacco accounted for €4.56bn of exports in 2025, representing 16.9% of all Italian exports to the UK and making it Italy’s largest export category to Britain. The UK is currently Italy’s sixth-largest export market, accounting for 4% of total Italian exports during the first

quarter of 2026. Italy is also the UK’s seventhlargest supplier, with a 3.3% share of the UK import market. Initiatives such as OpportunItaly are helping strengthen commercial relationships between suppliers and buyers. Launched in May 2025, OpportunItaly has generated nearly 170,000 qualified leads and provides international buyers and Italian operators with access to business matching services, export guidance, market reports and trade opportunities. The platform covers 10 strategic Made in Italy sectors, including agri-food, across 20 international markets.

The platform also enables buyers and suppliers to build relationships through its ‘Trade Fair Beyond the Trade Fair’ approach. In 2026, OpportunItaly supported Italian companies exhibiting at UK events, including LAMMA Birmingham and IFE London, while the OpportunItaly Buyers Club offers tailored support and introductions to manufacturers. The latest MAECI analysis highlights that, despite changing trading conditions, the UK remains a strategically important market for Italian exports, with platforms such as OpportunItaly playing an increasingly important role in making these connections.

Westﬁeld Stratford welcomes Pilgrims Pizza Pilgrims has brought its Neapolitan offering to one of London’s busiest shopping destinations, opening a pizzeria at Westfield Stratford. Designed as a mini slice of Naples, the kiosk space features Pizza Pilgrims’ iconic tiled arch and bold branding,

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alongside layers of fly posters synonymous with the brand. Founders Thom and James Elliot commented: “Westfield Stratford is one of London’s busiest destinations, making it the perfect place to bring Pizza Pilgrims to even more people. We’ve taken everything that makes our restaurants feel unique and squeezed it into a kiosk-style pizzeria. Whether you’re grabbing lunch between shops, fuelling up before the cinema or picking up a slice on your way home, we’re excited to bring a little bit of Naples to Stratford.” Guests can expect signature Neapolitan

pizzas, made using the brand’s renowned 72-hour, double-fermented dough, cooked fresh every day. Alongside favourites including the Margherita and Double Pepperoni & Spicy Honey, the kiosk will serve a selection of slices designed for eating on the move, alongside drinks and sides. www.pizzapastamagazine.co.uk 09/10/2026 09:39

House of Pasta a new chapter at Salvo1968 Salvo1968 has launched House of Pasta, a new division delivering 26 exceptional varieties of handmade Italian egg pasta to British kitchens. For over 50 years, Salvo1968 has brought quality Italian ingredients to kitchens. House of Pasta is the next chapter: handmade, with the same provenance and integrity the business looks for across everything it sources. Pasta made by people, not shaped by machines, with a place, a maker and a story behind it. That place is Creazzo, in Veneto. There, Francesco Barnes and the team at Checco il Pastaio make pasta by hand, using fresh free-range eggs and techniques rooted in the region. Barnes, a chef with a Michelin-starred background, brings an unrivalled knowledge of the traditional pasta shapes of Veneto: Agnolotti, Ritortello, Cappellacci, Mezzaluna and Quadro. The only machine in the kitchen is the roller that presses the sheets. Fillings are cooked fresh each morning by a team of chefs, some over a wood-fired element. The sheets are thin and 33% egg. Fillings are generous, at around 70% of each piece, featuring whole vegetable, meat or fish. Each parcel is pinched closed by a person, and learning this skill properly takes about a year. Every piece is blastfrozen straight away, so no preservatives are needed. The result is pasta that stays freezer stable for 12 months and takes only four minutes from frozen to plate. The format solves a familiar problem. Unusual shapes and unique recipes of a quality impossible to replicate using machines, fixed portions to control costs, a long, frozen shelf life to reduce waste, and no need for a skilled chef or additional prep.

Highlights include Pumpkin Ravioli with grated cheese and a hint of rosemary, Prawn & Lobster Ravioli with creamy ricotta, Taleggio & Chanterelle Mushroom Tortelloni and Large Cappellaccio alla Carbonara filled with pork cheek, Pecorino Romano PDO and egg yolk. The range carries 10% off, with 100 complimentary sample boxes available via the request form at salvo1968.co.uk/shop.

The collection is divided into five colour-coded ranges: Vegetables & Cheese ● Meat ● Seafood ● Unfilled Pasta ● Ready Meals. ●

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09/10/2026 09:39

NEWS

Summer slowdown in supermarket grocery Total till sales at UK major supermarkets increased (+1.8%) in the four weeks ending 5 Sep 2026, according to NielsenIQ (NIQ). This marked a slowdown from the average +3.2% growth over the 12 w/e 8 Aug, as cooler weather and back-to-school routines brought a reset in shopping behaviour. Shoppers had less need for instant cooling refreshments and unit sales declined (-0.1%) during the period, the first time they’ve fallen since the four w/e 18 Apr 2026. Across supermarkets and convenience stores, sales increased (+2.0%), with growth over the August Bank Holiday. Sales increased +3.1% in

the w/e 29 Aug and peaked at £4.25bn1. There was also a shift in purchasing points. Sales at larger supermarkets increased (+2.4%), while growth across convenience stores slowed (+0.3%), with a return to more planned shopping trips1. And although ice cream sales remained ahead of last year (+8.1%), they fell (-22.6%) compared with the previous four weeks. Other favourites also recorded sharp declines compared to the prior month, including olives (-16.4%), fresh 1 dips (-10.4%) and fresh fruit (-6.9%) . However, traditional comfort food did recover. Ambient grocery increased (+2.9%) in value versus a year ago, while unit growth returned to positive territory (+0.7%) after declining during summer. This led to a growth in store-cupboard staples. Sales of canned beans, excluding baked beans, increased (+10.1%) in the latest four weeks, driven by butter beans, where value sales surged (+31.5%). The fading impact of the summer and World Cup was evident across alcohol, with total value sales falling -0.4% compared with last year. Lager declined (-2.0%), alongside cider (-1.6%) and stout (-1.2%). However, pre-mixed alcoholic

drinks recorded value growth (+24.7%). Soft drinks remained a standout, with spend of £1.1bn and sales increasing +10.2% compared with last year1. Moving into autumn, health is an important consideration. Previous NIQ data shows that 12% of UK households now have a GLP-1 user, with the influence on habits extending beyond the 2 individual using the medication . This reflects a focus on healthier choices, with 45% of surveyed shoppers eating more from scratch, 37% eating more natural snacks, 31% checking food labels and avoiding specific additives, and 11% buying more organic products3. Impulse products such as crisps, chocolate and soft drinks that state they are ‘all natural’ or made with ‘all natural ingredients’ grew (+9.4%) in the last four weeks, significantly ahead of the +5.4% growth recorded across the total impulse category. In fresh food, products labelled ‘organic’ grew +4.7%, compared with 4 +1.9% for the overall fresh food category . (1) NIQ total coverage. (2) NIQ Homescan Survey Jun 26 & (3) Jul 26. (4) NIQ Scantrack Prod Insights w/e 5/9/26.

Festive Feast the ideal present from Brakes Foodservice wholesaler Brakes has launched its Christmas 2026 range. This collection is designed to help businesses create profitable, memorable and stressfree experiences. Based on customer research, this festive fare identifies practical solutions to help maximise margins, manage labour and cater for diverse dietary requirements. More than 1000 products are featured, including fully costed menu concepts and category-leading essentials spanning starters, mains, desserts, bakery, beverages, tableware and catering. For the first time this Christmas, customers can access products from fellow Sysco company Fairfax Meadow, including Stuffed Chicken Fillets, filled with savoury pork and herb stuffing wrapped in pancetta. Other new premium offerings include Turkey Breast Ballotine,

Pulled Marinated Turkey Thigh, Pistachio Lava Cakes, Irish Whiskey Cheesecake and Gingerbread Cheesecake. Michael Andersen, chief commercial officer at Sysco GB, said: “Christmas is one of the most important trading periods for customers, and everything about our 2026 range has been shaped by listening to what they told us they need most. “Our research shows they want inspiration, dependable availability, menu support, strong margins and practical solutions that make Christmas easier to deliver. That’s what we’ve focused on.” The launch also reflects growing demand for flexibility across festive occasions. For everything from large table-service events and traditional dinners to café occasions, buffet parties and grab-

and-go offers, driving the breadth and versatility of the range. The company has also expanded support for key sectors, including care homes, schools, coffee shops and quickservice operators, recognising the diverse ways customers celebrate Christmas. The range includes specialist dietary options, texture-modified meal solutions for care homes, seasonal grab-and-go concepts and festive bakery innovations.

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NEWS

DoughLAB targets UK with sourdough pizza Hungarian pizza producer The DoughLAB is seeking UK distributors, foodservice wholesalers and retail partners for its Madre range of hand-stretched sourdough pizzas. Madre uses an active liquid sourdough originating from Altamura in southern Italy, fed daily rather than supplied as an inactive powder. The dough is fermented for 48 hours and has a hydration level of approximately 80%. The company is targeting hotels, restaurants, pubs and caterers looking to reduce the staff-time needed for kitchen preparation. The range is designed to let operators serve Neapolitan-style pizza without a specialist chef. DoughLAB completes fermentation, stretching, topping and the first bake at its factory near Budapest, leaving staff to complete the final cooking stage after thawing. Josep Zara, co-founder and chief executive of The DoughLAB, said: “We wanted to take the most difficult and unpredictable part of the process out of the

restaurant and move it into a controlled environment. If the fermentation, stretching, ingredients and first bake can be controlled centrally, the restaurant team can concentrate on service, instead of reproducing an entire specialist production process during every shift.” Pizzas can be finished in approx 2-2.5 minutes after thawing, in an oven preheated to 250-350°C. Each one is stretched and topped by hand, using ingredients including DOP San Marzano tomatoes, before being par-baked on volcanic stone at around 450°C. The dough and tomato sauce contain no additives or preservatives. They then pass through a liquid-nitrogen freezing

tunnel at DoughLAB’s 2000m factory in Szigetszentmiklós. The cryogenic process freezes them rapidly, producing smaller ice crystals than slower freezing methods to help preserve the dough’s open structure and texture of the toppings. The facility represents an investment of 1.5 billion (£3.5bn) Hungarian forints and was designed for an initial capacity of around 27,000 pizzas a day, with scope to increase this to 100,000. Zara added: “The easiest way to increase output would be to automate everything. But if you press this type of dough mechanically, you can destroy the structure that gives a Neapolitan pizza its characteristic rim. Working with living dough at this scale is difficult but that is exactly why we kept hand-stretching as part of the process.” 2

Amazing Aida – Filippo Berio celebrates a legend Filippo Berio is launching a limited edition one-litre tin of Extra Virgin Olive Oil. Created in tribute to Guiseppi Verdi, one of Italy’s greatest opera composers, the tin recognises Princess Aida – an iconic heroine symbolising strength, love and sacrifice. It’s a celebration of two timeless Italian legacies: opera and the craft of fine olive oil. As the fourth release in a series, previous tins showcased Puccini’s captivating women

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– Madame Butterfly, Princess Turandot and Tosca. Like Aida, Puccini’s unforgettable leading women reflect his genius for crafting complex, relatable characters whose stories and arias still resonate worldwide. Colourful and collectable, these tins are the ideal foodie gift. Available in Waitrose, Sainsbury’s, Asda, Ocado and online, priced £12.50.

www.pizzapastamagazine.co.uk 09/10/2026 09:39

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NEWS

SKOPE ActiveCore refrigeration gets govt backing Hubbard Systems has announced that two SKOPE ActiveCore, bottom-mounted, glass-door display refrigerators have been added to the govt-backed Energy Technology List (ETL), providing independent recognition of efficiency. The SKOPE BME600N-A singledoor and BME1200N-A double-door

ActiveCore display refrigerators are on the ETL, a scheme backed by the Department for Energy Security and Net Zero that helps businesses, specifiers and the public sector identify high-performing, energyefficient equipment. Products on the ETL are independently verified and stringently assessed. The scheme states that listed items represent the top 25% of the market for energy efficiency in their class. Available through Hubbard Systems, the BME600N-A is a 559-litre, single glass-door display refrigerator consuming 1.60kWh per 24 hours, while the larger BME1200N-A provides 1030 litres of display capacity, with energy consumption of 2.55kWh per 24 hours. Both use natural R290 refrigerant and are designed to operate in ambient temperatures up to 40°C.

These models are designed for frontof-house merchandising, as well as BOH refrigerated storage, combining LED illumination and high product visibility. George Fell, commercial director at Hubbard Systems, said: “Energy efficiency is an increasingly important part of the refrigeration specification process, so having the BME600N-A and BME1200N-A independently recognised through the ETL is significant for SKOPE and our customers. “Operators and dealers are looking more closely at lifetime running costs and environmental performance. The ETL gives buyers an independent reference point, rather than asking them simply to rely on manufacturers’ claims. “For us, it reinforces what SKOPE ActiveCore has been designed to deliver: high-performance commercial refrigeration with energy efficiency.” For info, visit hubbardsystems.co.uk.

Nexture acquisition of La Crema agreed

Nexture S.p.A. – a global integrated group specialising in the development and manufacturing of high-quality food ingredients and value-added solutions – has signed an agreement to acquire La Crema, a Dubai-based manufacturer of chocolate and ingredients for a variety of end-applications, including ice cream, bakery and fine pastry.

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It will allow Nexture to establish its first manufacturing presence in the Middle East, significantly enhancing its commercial foothold in a strategically important growth region. It also broadens its offering of value-added solutions, expanding the portfolio with a more extensive range of chocolate products, such as cream fillings, bars, chips and buttons, as well as ice cream solutions, ready-mix powders and fruit fillings. The Group’s industrial footprint will grow from eight factories at entry in 2021 to 30 factories worldwide, including two in North America, four in Africa, one in the Middle East, one in Asia, and the remaining 22 across eight European countries. In parallel, the workforce will reach over 2900 employees. Headquartered in Dubai, UAE, La Crema was founded by Bilal Khalife in 2016 as a trading business serving the HoReCa segment, and expanded into in-house manufacturing in 2018. Valerie-Diele Braun, Nexture ECO, said: “This acquisition marks an important step in our global strategy, establishing

our first manufacturing footprint in the Middle East and giving us direct access to one of the world’s fastest-growing ingredients markets. La Crema is a natural fit for our portfolio, adding a rich and diversified chocolate offering to our valueadded solutions and unlocking meaningful synergies across the Group.” Following acquisitions of Frulact and Sipral Padana, in March and April 2026 respectively, Nexture’s acquisition of La Crema marks another milestone in its buyand-build strategy to become one of the leading global providers of value-added solutions in food & beverage. Since buying CSM Ingredients in 2021, when the Group generated €517 million in sales, Nexture has evolved into a global group, with estimated annual revenues 1 of approx €1.2 billion , pro-forma for the recently signed acquisition of La Crema. Completion of the transaction is subject to customary conditions and is currently expected to take place by the end of 2026.

CMY

(1) Financials pro-forma for March 2026 LTM, as per public bondholder disclosure. www.pizzapastamagazine.co.uk 09/10/2026 09:39

The Constant behind your Talent

le5stagioni.com

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09/10/2026 09:39

NEWS

Delivery boosts restaurant at-home sales numbers Britain’s top restaurant groups are generating near-double-digit growth in at-home sales, as they roll out delivery and takeaway operations, the latest NIQ Hospitality at Home Tracker shows. Total at-home sales for August 2026 – including at restaurants opened in the last 12 months, or where deliveries and takeaways were added for the first time – were 9.6% ahead of the same month in 2025. This Tracker figure has been more than three times the rate of inflation, as measured by the Consumer Prices Index, in every month of 2026 so far. However, underlying growth in at-home sales has slowed this year. On a like-for-like (LFL) basis, restaurant at-home sales rose by only 0.2% in August – the lowest point since February. After real-terms growth throughout the first half of this year, at-home sales have been softened by heatwaves, which have led many consumers to step out of home to enjoy the sunshine August saw restaurant at-home sales continue a long-term shift away from takeaways. Delivery sales rose by 3.4% from August 2025 on a LFL basis but revenue from takeaway and click-andcollect orders slipped for the 17th month in a row, dropping

7.1% year-on-year. The Tracker shows delivery, takeaway and click-and-collect sales accounted for nearly a fifth (19.3%) of all consumer spending with restaurants in August. Deliveries attracted more than two thirds of this at-home revenue. Karl Chessell, director - Hospitality Operators and Food, EMEA at NIQ, said: “Total sales growth for restaurant at-home sales shows demand remains robust. It also suggests that managed groups are investing in delivery infrastructure and expanding footprints. However, flat sales at a LFL level are a cause for concern when operational costs rise. Inorganic growth may be coming at the expense of dine-in sales, and margins are being shaved by the cuts taken by third-party delivery platforms.”

Nisbets Live sets the dates for next year Mark Veale, general manager of the NCEC, said: “Supporting hospitality is always a priority for Nisbets and it underpins everything we do. It was therefore really special to showcase this with Nisbets Live 2026! We had so much going on. Demonstrations, cooking up a football-themed menu in the digital kitchen, uncovering current opportunities within the industry, and introducing new and long-standing customers to our suppliers. And with 2027 set to be better than ever, this show is not to be missed!” Visit nisbets.co.uk for more info.

Nisbets Live has confirmed dates for its 2027 event – 21-22 April. Held at the National Catering Equipment Centre (NCEC) in Avonmouth, Nisbets Live is returning for its sixth year. The two-day show will see the return of cooking and product demonstrations, alongside the opportunity to talk with representatives from some of the biggest equipment brands. There will also be

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show offers, with benefits for Nisbets Rewards and Rewards Plus customers. Mark Conron, group head of customer communications, Nisbets UK, said: “We are thrilled to be back for 2027, with great things in the pipeline. Put the dates in your diary and watch this space!” Nisbets Live 2026 enjoyed over 150 supplier brands and a record-breaking number of attendees. www.pizzapastamagazine.co.uk 09/10/2026 09:39

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09/10/2026 09:39

Putting the Industry’s best to the test

PAPA 2026 Industry

Awards

With a packed summer of tasting, presentations and deliberation, the PAPA Industry Awards judging has been keeping some of the industry’s most experienced figures very busy. Now, with the finalists emerging, attention turns to the biggest night of the year. There comes a point in every awards season when the entries have been submitted, the judging panels assembled and the serious business of deciding who deserves to take home a trophy begins. And for the PAPA Industry Awards 2026, that point was a jam-packed August and September. A SERIOUS SLICE OF JUDGING

For the Manufactured Pizza Award, the destination was Jestic Foodservice Solutions in Paddock Wood, Kent, where Michael Eyre, Ged Futter and Chris Dickinson put this year’s entries to the test. Manufactured pizza remains hugely competitive, so judging involved considerably more than simply choosing a favourite. Products needed to deliver on the fundamentals, of course – appetising to look at and tasting good. But the judges also had to consider the complete proposition. Quality, innovation, ingredients, presentation and positioning all came into the equation, while recognising that products had been created for different

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consumers, occasions and price points. A great pizza did not need the most unusual topping combination either. Innovation could be found in the base, ingredients, production techniques or how the finished product addressed a particular consumer trend or market opportunity. And with a sizeable collection of pizzas to work through, maintaining concentration – and appetite – became part of the challenge.

There might be worse ways to spend a day, but deciding which of a strong field of pizzas deserved an industry award was certainly not as easy as eating them. AN ITALIAN FEAST

Jestic’s facilities were called into action again for the Italian Style Food Award and Italian Style Ready-Made Main Meal Award. This time, Michael Eyre was joined by Nick Gross and Nicola McDonald, with a very different selection of products. Across the two awards, judges encountered an impressive spread of Italianinspired food, including pasta, sauces, meats, cheeses and plenty of other delights. The Italian Style Food Award produced impressive variety, with ﬂavour and quality central. But originality, versatility and the potential a product offered to chefs and operators also came into play. The Italian Style ReadyMade Main Meal Award required a different perspective, with complete dishes on the judging menu. Here, the overall

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eating experience was important, alongside quality, appearance and innovation. In two packed days of judging, and more than 70 samples later, the tasting was complete and some very difficult decisions had been made. MAKING THE CASE

Not every award could be decided with just a knife, fork and score sheet. Some of the most interesting judging took place when businesses were asked to demonstrate what they had achieved and, importantly, provide the evidence to back it up. This year, online judging sessions were held for the Environmental & Sustainability Award and Business & Product Innovation Award, with eight impressive presentations delivered by finalists across the two categories. The Environmental & Sustainability Award recognises projects,

products and policies that make a significant positive environmental impact. This year, the judging panel was looking for more than good intentions or ambitious promises. Entrants needed to demonstrate what they had actually done and the positive impact their work had delivered. The environmental challenges facing a manufacturer could be very different from those of an operator, supplier or retailer. Initiatives varied enormously in scale and scope too. The biggest investment or largest headline number did not automatically make the strongest entry. Context mattered: where the business started, what challenge it identified, what action it took and, crucially, what changed as a result. The Business & Product Innovation Award casts the net wider, recognising innovation across a broad range of areas.

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That meant comparing achievements that could take very different forms. It might have been a piece of technology, equipment, packaging, a new system or service, or a different way of tackling a familiar industry problem. That variety made for fascinating presentations. Rather than relying solely on a written entry, the online sessions gave finalists the opportunity to bring their achievements to life, explain the thinking behind them and answer questions from the panel. And there there was an additional benefit. Finalists could observe and understand what their fellow contenders had been doing. For an awards programme designed to recognise and encourage excellence across an industry, there was something rather fitting about that. Everyone naturally wanted to win, but the judging session also became an opportunity to

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Join us as we celebrate the

PAPA 2026 Industry

Awards

Thursday

Nov

2026

London Marriott Hotel Grosvenor Square Following the phenomenal attendance at last year’s awards dinner, we are excited to be moving to the ample confines of the London Marriott Hotel Grosvenor Square for the PAPA Awards Dinner on Thursday, 5 November 2026. Full details oF how to secure your place for what promises to be a spectacular evening can be found on our website.

www.papaindustryawards.co.uk

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hear about some of the ideas, investments and initiatives helping to move the sector forward. And once the presentations finished, of course, the judges still had to make their choices. DIFFERENT AWARDS, DIFFERENT DECISIONS

As we explained in our previous issue, judging the PAPA Industry Awards is deliberately not a one-sizefits-all process. With 16 awards covering such a broad cross-section of the industry, different categories demand different approaches. Judges may consider written submissions and supporting evidence, taste products, hear presentations or draw on independent market information. The retailer awards introduced another dimension again. Judging a major retailer or chain required a different approach from assessing a product on a plate. Market performance, development, innovation and the wider customer proposition all came into consideration, supported by market data and the judges’ knowledge of the sector. The independent retailer categories provided yet another viewpoint, with mystery shopping helping the judges understand exactly the experience being delivered to customers in the real world. That breadth explains why the awards draw on expertise from across the industry. It also meant that judging was rarely about ticking a few boxes and simply totting

up the score totals. When the standard was high, separating one strong entry from another could take considerable discussion. Judges had to challenge one another, compare what they had seen, and look for the details that distinguished an excellent finalist from an eventual winner. Sometimes the decision was clear. More often, it most definitely wasn’t. THE COUNTDOWN BEGINS

While the panels were tasting products and debating presentations, judging continued apace for the Pizza Chef of the Year competition. Elsewhere in this issue, we introduce the pizzas which impressed the sponsors enough to earn the talented chefs a place in the finals. Together, the awards and competitions provide a snapshot of an industry that continues to evolve. They recognise businesses investing in operations, people developing products, operators finding better ways of serving customers, companies addressing their environmental impact and individuals whose ideas, expertise and commitment continue to push the sector forward in impressive fashion.

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None of it would be possible without entries. So, before the winners are revealed, a huge thank you to every business and individual who took the time to enter, nominate, prepare samples, assemble information or make a presentation this year. Thanks must also go to the judges, who gave their time and expertise to the process, and to Michael Eyre and the team at Jestic Foodservice Solutions for once again providing the facilities – and considerable logistical support – needed to put such a formidable collection of products through their paces. Now comes the difficult bit for everyone else. Waiting. AWARDS DINNER

On Thursday 5 November, the industry will come together at the London Marriott Hotel Grosvenor Square for the PAPA Industry Awards Dinner. By then, judging sheets will have been put away, the debates will be over and the decisions will have been made. For the finalists, months of work will come down to a few seconds as the envelopes are opened. And for some, those few seconds will end with one very special trip to the stage. Good luck to them all.

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PAPA 2026 Industry

Awards

SPONSORED BY

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Futura Foods Param Paneer Finalists

Paneer Kasbah by Karim Bouroubi from BB Pizza

Indonesian Paneer Satay Pizza by Balaji Bhaskaran from Zerodegrees

Tropical Paneer by Matty Ryles from The Watch House

Buffalo Paneer Badboy by Rob Lawton from Leathams

Keep Calm & Curry On! by Lewis Jennings from Village Pizza Kitchen

Paneer, My Dears by Luigi Forte from Salvo1968

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Silbury Signature Pizza Sauce Finalists

Ode To Nona by Dan Hall from MozzaFella

Pizza Chicken Milanese Parmigiana by Balaji Bhaskaran from Zerodegrees

Dorset Fire by Matty Ryles from The Watch House

Buenos Nachos!! by Adam Sear from Maestroʼs Pizza

Senza Filtri by Michele Rutigliano from Due Forni

Mumbai Marg by Milan Nayee from Curry Town Pizza

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21 08/10/2026 17:25

Whitworth Bros. Flour Chef’s Special Finalists

Farmer Jim by Nicola Jackson-Jones from Two Cents Pizza

Applely Ever After by Lewis Jennings from Village Pizza Kitchen

Moderno by Brigi Stamber from Stretch

Fig&Pig by Karim Bouroubi from BB Pizza

Piggy in the Middle by Morgan Davies from Pizza-51

Romano Pickled Pinsa by Robert Lawton from Leathams

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Danish Crown SuperTops Finalists

Garlic SuperTops by Matty Ryles from The Watch House

Notorious P.I.G. by Nicola Jackson-Jones from Two Cents Pizza

The Golden Smoke by Luca Cusimano from Grano Lab

The 3 Little Pigs by Adam Sear from Maestroʼs Pizza

Smokehouse Revival by Rhyse Cathcart from Dough so Good

Fumo Bianco by Alessio Conte from Rudyʼs Pizza

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23 08/10/2026 17:25

CHEESE INSIGHT

h s e Fr thinking

British and Italian expertise is coming together to produce versatile and sustainably focused products, with Fratelli Amodio a prime example.

DAIRY DEMAND Britain’s relationship with Italian food is evolving. And it’s the quality and provenance of ingredients that’s helping chefs differentiate themselves. Cheese is firmly at the centre of that shift. According to the Agriculture and Horticulture Development Board (AHDB), dairy featured in 30.1% of UK foodservice menu items in Q1 2026, up from 25.8% in 2022, with much of that growth driven by cheese. On pizza, operators are becoming more adventurous too: multi-cheese toppings have risen from just 3.6% of pizzas in 2024 to 10% in 2026, as mozzarella is increasingly used alongside other cheeses, including parmesan, goat’s cheese and even brie. At the same time, provenance, freshness and sustainability are becoming

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important parts of the conversation. Food Standards Agency research found 55% of consumers had made at least one change to their eating habits for sustainability reasons during the previous 12 months, including reducing packaging and buying more locally produced or seasonal food. For pizzerias and Italian restaurants, that creates an interesting opportunity: Italian-style cheese no longer necessarily has to travel from Italy to be authentic or high quality. RECIPE FOR SUCCESS A growing number of independent producers are combining traditional Italian cheesemaking expertise with quality British milk and dramatically shorter supply chains. Fratelli Amodio (exclusively sold in the UK by Salvo1968) is a great example. Jay De Vito, Salvo1968 MD, said: “We’re always looking to partner with great new British cheesemakers. Our customers are increasingly concerned with sustainability, so we are here to make sure they get what they need.” Founded by two brothers with an Italian restaurateur for a father, Fratelli Amodio made it their mission to produce exceptionally fresh mozzarella in England. They eventually built their Caseificio in

Somerset just 2.6 miles from Chew Valley Dairy, the organic farm providing all of its milk. Milk from that morning is transformed into cheese the same day, providing complete traceability and the freshness so important to pasta filata cheeses. Amodio’s fior di latte (including a taglio cut format) has been developed specifically with pizza in mind, with a great melt and superb flavour, according to Adam Atkins of Peddling Pizza in Hertfordshire. Brands like Fratelli Amodio are putting sustainability at the heart of their model. Production waste goes to an anaerobic digestion plant on the dairy site, where it is converted into low-carbon energy. They use fully recyclable cardboard packaging rather than the polystyrene traditionally associated with wet mozzarella. There is also a commercial argument. From first sales in January 2024, production has grown to around six tonnes of fresh cheese a week, with finished stock sold daily. With an increasing number of independent British cheese producers making Italian products, evidence is growing that stellar European tradition, British dairy quality, shorter supply chains and great pizza can comfortably sit together.

08/10/2026 17:26

MADE IN SOMERSET X

Founded by two Italian brothers, Fratelli Amodio's range of mozzarellas including fior di latte, burrata and stracciatella is made daily in Somerset and only sold within the UK. New to the range, their taglio cut format works particularly well on Neapolitan-style pizza. Every cheese starts with organic milk from a single local herd, collected that morning under three miles from the caseificio. The result is fresh, fully traceable cheese made without imported curd and packed without polystyrene. Available exclusively in the UK from Salvo1968.

0808 122 1968 www.salvo1968.co.uk

ciao@salvo1968.co.uk salvo1968ltd

CONNECT ON

W H AT S A P P

The UK’s leading Online Italian Food Wholesaler | Supplying the hospitality industry since 1968

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08/10/2026 17:26

COMMERCIAL KITCHEN & DELIVERY

Data protection Following the news that ordering platform GloriaFood is closing, PAPA chairman Sunny Chhina offers guidance to any of its partners – and how planning ahead is imperative. Oracle has confirmed that its free-to-use ordering platform GloriaFood will be retired on 30 April 2027. Sign-ups have already closed, the site is in maintenance mode and Oracle has said there will be no extension. On that date, ordering pages, QR codes, the FoodBooking app and any connected point-of-sale flows stop working. There is no migration tool, no export service and no way to recover anything afterwards. April 2027 sounds comfortably distant – but it is not. Anyone signed on should treat this as two jobs: getting your data out and choosing a replacement. The first is urgent and should not wait on the second. PART ONE: DO THIS NOW ● Export your data this month. Customer list, full order history, all menu items with pricing and photographs and delivery zone settings. Save it somewhere you control and

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check it opens. A customer database built over years disappears on 30 April 2027 if it is left on the platform. ● Check your data protection position. Marketing consent given under GloriaFood’s privacy notice does not automatically transfer. Check your lawful basis, update your privacy notice and put a written data processing agreement in place with the new supplier. The ICO publishes free guidance for small businesses. ● Plan how you will tell customers. Email, SMS, in-store signage and a first-order discount code to move people across – sent while the old system is still live, so anyone who ignores the first message still finds a working ordering page. ● Move early. Every restaurant on the platform faces the same deadline. Suppliers will be busiest, and least flexible on price, in the closing months.

PART TWO: CHOOSING A REPLACEMENT PLATFORM Nothing is truly free. GloriaFood charged a premium for added features, a subscription for advanced ones and required proprietary hardware. Look behind the marketing puff to establish what the costs really are, that the system has a track record, that the business behind it is financially secure, and that the supplier can support you when you need it. Key factors: ● Integration. Automatic synchronisation with your website, kitchen ordering, EPOS till, CRM and – all important – accounting software. Manual bridges cost staff time and invite error. For delivery, check driver dispatch, postcode-based delivery zones and fees and whether aggregator orders can be consolidated onto one screen. Multi-site members should ask about central menu and price management. www.pizzapastamagazine.co.uk 09/10/2026 11:45

COMMERCIAL KITCHEN & DELIVERY Payments. Who is merchant of record, card fees per transaction, how fast money settles to your bank, how refunds and chargebacks are handled, PCI DSS compliance, and whether you can keep your own payment provider? ● Contract and exit. Minimum term, notice period, auto-renewal and price escalation. Given the reason for this advisory, get a written data portability clause covering what happens to your data when the contract ends. ● Support and reliability. The test is not whether support exists but whether it answers at nine on a Saturday evening. Ask about trading-hours cover, whether it is UK-based, whether you get a telephone number, uptime record and the remedy if the system fails. ● Ease of use. A dedicated app customers can download easily, given a central place in your marketing. Sites that are clunky lose orders – take a look at platforms already in operation and ask the supplier for reference customers of your size, then telephone them. ● Mobile. Most orders now come from phones. The platform must work as well on a handset as on a screen, properly formatted and not jumbled. ● Hardware. Does it run on tablets and printers you already own or proprietary kit? Who owns it, what does it cost ●

and what happens at contract end? GloriaFood-specific equipment is likely to have no onward value. ● Pricing and total cost. Understand all commissions and add-on charges. Third-party systems such as Uber Eats bring visibility and marketing but high commission – and you do not control the customer database. Compare suppliers on total cost over three years, including set-up, menu build, training, hardware and the marketing needed to move customers, not on headline monthly price. ● Customer data. Owning your own database means you control promotions and local loyalty – and it has a value if you ever sell the business. ● Menu management and compliance. Easy to update for menu, promotion and price changes, and able to carry allergen and calorie data. The 14 named allergens must be declared, and anything prepacked for direct sale must be labelled under Natasha’s Law. Calorie labelling is mandatory in England for businesses with 250 or more employees. Upselling and modifiers such as extra toppings are valuable features. ● Analytics. Sir Francis Bacon’s ‘knowledge itself is power’ holds as well now as in 1597. The right system

should give real insight into customer demand and behaviour, to inform decisions and target promotions. ● Supplier confidence. Even Oracle can pull out of a market. Check the track record and financial stability – accounts via Companies House – and ask to see a product roadmap and update cadence. PART THREE: PLAN THE SWITCH Changing system is an operational event. Export now; shortlist and take demos by autumn 2026; negotiate and check references over winter; build, test and run in parallel in early 2027; and switch during a quiet trading period – never December, never a Friday or Saturday – with a clear margin before deadline. Things that break on switching day: search rankings, if ordering pages sit on the supplier’s domain rather than your own; Google Business Profile ordering link and directory listings; QR codes on menus, leaflets, boxes & vehicles; your app, which stops working for anyone who downloaded it; loyalty points, vouchers and gift cards, where outstanding balances need to be honoured; and accumulated reviews, which do not transfer. Agree a contingency for the system going and write it where staff can find it. Members forced to move at least have the chance to review a decision many made years ago, and to end up with a better system than they had. Getting it wrong could be damaging.

PAPA would like to hear from members. If you are moving off GloriaFood or have recently changed platform, tell us which supplier you chose and how it went. We will collate and share member experiences, and where there is sufficient interest, approach suppliers about preferential terms. www.papa.org.uk 236_P&P_Oct26_p26-33_Kitchens_G AB.indd 27

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COMMERCIAL KITCHEN & DELIVERY

Pride of place! Ionix Group has an elite understanding of the pizza ovens market – and its new website can only help expand customer access to the product range. Managing director, Rob Kelly, explains how. What is exciting in your operation? In short, setting up this brand-new business as the vehicle to promote these fantastic brands – they’re long-established, with proven track records in their home country of Italy, and we’ve been quietly gaining traction in the UK! We have been supplying into the chain sector for some time, with Zizzi and Pizza Pilgrims amongst our restaurant group partnerships. But thanks to a huge amount of work on the site – pizzaovensuk.com – it’s our intention to bring these brands to the attention of the wider independent restaurant sector. What expectations are you seeing? Pizza businesses tend to decide between a deck oven or conveyor, both of which can be stacked as many as 3-decks high, and domed alternatives, based on many factors. Individual user experience comes into play but, in many instances, it is whether the kitchen is on show and visible to diners – the domed ovens are perceived to add ‘theatre’ to the experience. In terms of domed ovens, if we were having this conversation 15 years ago, we would be speaking more about woodfired, but increasing environmental and

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legislative concerns brought gas to the fore, with electric now a key player. We’ve already seen one key account multi-site operator moving to electric dome, while we are talking with another two operators looking to do the same – trials are ongoing. Authenticity relates to this. There is no shortage of what the end-consumer is bombarded with via multimedia channels. Customers want the best possible experiences, both in terms of the environment and the food. That can translate to a Neapolitan restaurant sourcing the best possible tomatoes and mozzarella, through to an oven. We have products that can meet this demand. Who are your key partners? Mutually beneficial relationships are critical. Indeed, one of the most important criteria when evaluating a supplier is delivering in a collaborative and mutually beneficial way. Not just as an entity, shipping a box out the door at which point their responsibility and interest ends. Establishing a new product and brand is challenging, so full support and backing across the board is essential. We are proud of the relationships we have, and our portfolio, covering just about everything that a pizzeria might require. So, unless something innovative comes into view, we already have a fantastic product roster to move forward with. In general, manufacturers will continue to innovate, and the move towards electric power is certain to continue. For us as a business, next year will see further investment in

marketing, and we are looking to expand the demonstration kitchen facilities at our Cambridge premises. There are also product launches in the pipeline, including the Dragon conveyor oven from Pizza Group. This is packed with technological advancements and already enjoying success in America. How can you help operators? Firstly, we look at our position in the market. We are not at the very bottom end, where a cheap price often fails to offer longevity. Our brands are where we believe the majority of operators want to be: paying a fair and reasonable price for the best possible performance and service. Take our Pizza Group range. Across a broad selection – from deck and conveyor to prep and machinery – it offers quality at affordable price points. And with our domed ovens from Pavesi and Neapolitanapproved Manna Forni (AVPN), we have what we believe to be best in class, backed up by a service offer to match. Leasing options are also widely available. Visit pizzaovensuk.com for more info.

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Ion

New Kids on the Block? Not quite …. Our pizza ovens have been the ovens of choice in Italy for decades, nearly 60 years in some cases, and are now brought to you here in the UK by Ionix Group!

® NAPOLI

Pizza Group – A complete range of deck and conveyor ovens, including the innovative “550” Neapolitan oven.

Manna Forni – AVPN Naples accredited Neapolitan dome ovens, in wood, gas and electric options.

Pavesi – The renowned wood and gas dome pizza ovens with unique one-piece refractory cook top

All with full UK technical support and back-up Explore the full range at www.pizzaovensuk.com Ionix Group Ltd, 18 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH T: 01223 776500 | E: sales@pizzaovensuk.com

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09/10/2026 01/10/2026 11:45 15:48

COMMERCIAL KITCHEN & DELIVERY

Knowledge base Pizzaface took home the Independent Pizza Delivery Store Award at the 2025 PAPA Awards – so we caught up with owner Bertie van der Beek to talk the past, present and future.

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You’ve been in the business 17 years. How have systems changed? Also, how impactful was Covid? When we opened, Deliveroo – and order delivery apps in general – did not exist, so their arrival changed the scene massively. We were one of few places in Brighton where you could order food for delivery that had a focus on quality and authenticity, then suddenly most restaurants joined in almost overnight. We still do our own deliveries and have drivers but the majority prefer to order from third parties. Pizzaface also has an online ordering system. However, when we opened, everything was done over the phone, with thousands of scraps of paper. Getting it all online and digital has certainly made things smoother! Lockdown was actually a huge success for us. All our staff wanted to work and most restaurants shut down, so it was the busiest we’ve ever been. But the years after Covid have been a real strain, as people cut back and costs rise. I do think there needs to

be government help, as small businesses have taken the brunt of the storm. Delivery is hugely competitive. What are the keys to making it work? We have certainly been helped by our strong reputation before delivery apps arrived. Our focus has always been on quality and providing something you can’t get anywhere else. That has helped us compete nationally and locally, picking

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COMMERCIAL KITCHEN & DELIVERY

up many accolades and awards, which certainly helps attract people who haven’t tried us before. And we ensure new options for customers, with seasonal specials every month.

Having something quick, reliable and easy to use is the most important thing. And you have to keep up with the times, as technology is always changing and improving. Don’t get left behind!

Technology and AI are exciting – what are the pros and cons? AI can speed up many tasks but I think there is a danger of putting too much faith in it. Most of our drivers have been with us for five-plus years, so they know all the streets in Brighton. They can take shortcuts, avoid traffic and adjust journeys depending on time, day and weather. It will be a long time before AI can catch up to that specific knowledge.

How is Pizzaface going – and what does the future hold? As I said, today is a tough business environment but that doesn’t mean there isn’t opportunity. I have just opened a new pizzeria, Stretch Hove, led by longtime former Pizzaface employee and PAPA Pizza Chef of the Year [2023], Brigi Stamber. We are adapting to the current climate by keeping things smaller and simpler, meaning fewer staff and less stock. I think there will be a move away from large staff numbers, with less focus on making everything yourself in-store. It will be interesting to see how hospitality and small businesses are treated in the new budget. We are a hugely important sector – not just in terms of the service we provide but the jobs and employment opportunities, especially around early careers. We need more government support, and a VAT reduction would be a good start.

Tell us about your days as a delivery driver for a big chain. When I started, it was pre-smartphones and sat navs – I had a little A-Z to plot the route, pulling over every time I needed to check it. Easy to follow, live maps on your phone is probably the biggest change, and it is almost unimaginable to not have that at your fingertips today. What are common delivery mistakes? www.papa.org.uk 236_P&P_Oct26_p26-33_Kitchens_G AB.indd 31

“MOST OF OUR DRIVERS HAVE BEEN WITH US FOR FIVE-PLUS YEARS. THEY CAN TAKE SHORTCUTS, AVOID TRAFFIC AND ADJUST JOURNEYS.”

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COMMERCIAL KITCHEN & DELIVERY

Excellence, every time! Pascal Stamm, sales manager at Fristeel, offers five top tips on how pizza & pasta menus must balance creativity with practicality, to maximise profitability. product quality and management of crucial high-volume meal periods.

1. Variety is king Breakfast, lunch and dinner services at pizza and pasta concepts are busy periods with high footfall – which explains why kitchens need to adapt and respond quickly. Operators must focus on solutions that allow teams to produce a wide range of menu items using consistent cooking methods. Many products within our latest Cook For You range by Fristeel offer just this, plus much more. 2. Consistency wins A customer expects the same experience, regardless of which site they visit. It is imperative that operators deliver quality with every serve. Equipment designed for repeatable performance helps with consistent service, food temperatures,

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3. Efficiency at its best Cooking is one of the biggest energy users in commercial kitchen set-ups, therefore efficiency is key. Our Cook For You range, for instance, is known for excellence and innovation – particularly around minimal energy usage. The Pasta 4 offering stands out, thanks to four independent, singleportion baskets. This modular design lets users heat only the exact volume needed for individual orders – in contrast to the larger, traditional communal water boiler running constantly. 4. Speedy does it Speed is everything. Whether it’s grab & go pasta at lunch or artisan pizza at a casual dining restaurant, consumers are time-precious and don’t want to be hanging around. Fristeel’s Pasta Cooker and Pasta 4 equipment can deliver in just 60 seconds – ideal for high-volume. 5. Support matters It can be overwhelming for operators to determine what they need in terms of

equipment, and how much – which is where an expert team comes in handy. Whether it’s a new piece of kit or not, it’s always a good idea to speak to, or buy from, a support network that can advise you. The Fristeel team can always go the extra mile, with onsite training and expert guidance. Ready to assist customers on every stage of their journey. Helping chefs and operators succeed through smart, reliable, energy-efficient catering equipment solutions is what drives us every day, and we look forward to working with new and existing clients to help achieve their goals.

A TRUSTED NAME Fristeel is an Italian company rooted in over 60 years of experience in stainless steel processing for professional kitchens. Since 1994, Fristeel has specialised in designing and manufacturing high-performance tanks, fryers and pasta cookers, including drop-in models supporting both OEMs and foodservice operators. Check out fristeel.com for info.

www.pizzapastamagazine.co.uk 09/10/2026 11:45

COMING UP

NEXT ISSUE DEC 2026

INSIGHT

Oils & fats New products, innovation, trends

FOCUS

Ice cream & desserts

PREVIEW

Looking ahead to 2027

SPECIAL

PAPA Awards review

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09/10/2026 11:45

EPS PREVIEW

Ingredients for

success

Connecting digital and real-world opportunities is just one of many highlights at the largest-scale European Pizza Show ever. Here, the event team shares what’s in store.

MAKING MOVES The European Pizza Show (EPS) 2026 is taking shape as the biggest and most international edition of the event to date. Excel London is hosting on 18-19 November, bringing together professionals, hospitality businesses, buyers, brands and experts from across the UK and Europe. As the industry continues to embrace digital communication, social media, AI and new technologies, EPS is evolving with it, exploring ways to create visibility, share ideas and connect businesses with the right people. But there is something that does not change: every year, the most valuable part of the show is connecting people. Two days of face-to-face conversations, connections and shared experiences remain at the heart of what makes a trade show work. THE FINEST FORUM EPS celebrates a diverse range of exhibitors from across the pizza, foodservice and hospitality sectors. They will showcase latest ingredients, beverages, equipment, technology and innovation, providing businesses with the opportunity to discover new solutions, promote brands and connect with potential customers. A major highlight is the European Pizza Forum, organised in co-operation

with PAPA, with some of the most interesting names in the sector. Day one explores growth, delivery, investment and tech, with the following key players: Ben Bowers of Stateside Foods Kian Yazdi of Tops Pizza ● Peter Backman of theDelivery.World ● Sunny Chhina of The Fat Pizza ● Pamela Aiko Tironi of The Pizza Room ● Ajmal Mushtaq of Boss Pizza. ● ●

The programme is also bringing together financial experts and established operators, including venture capital investor Edin Basic, Dominic Wade of Zempler Bank, Olçar Tosun of Wildhorse Design, Darron Judd of Barclays Business, Dan Hope of Proloco and Paul Goodale of PizzaLuxe Group. Tech, AI and data will feature with Thom Elliot of Pizza Pilgrims and Iain Morland of Klarus.

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EPS PREVIEW WORKING RELATIONSHIPS Day two turns the spotlight on Europe. 50 Top Pizza will bring award-winning pizzerias to the Forum, while Tom Horvath Neumann of Properoni examines an ongoing challenge: how to maintain quality while growing a business at scale. We explore the relationship between UK and Italian food & beverage sectors. Giovanni Sacchi, director of the Italian Trade Agency in London, joins Roberto Costa, founder of Macellaio RC and president of the Italian Chamber of Commerce and Industry for the UK. Costa will discuss his experience of launching God Save The Pizza, his Roman-style pizzeria in London, with insights into the process of delivering a distinct Italian style to the UK market. TALENT ON SHOW The European Pizza Chef Competition is taking on a larger role, with a total of 45 professional pizzaiolos – the biggest field in the show’s history. Finalist selection began at the end of July, giving the team more time to work with competitors and introduce them to audiences ahead of the event. Finalists have already been selected from Poland, Greece, Czech Republic, Belgium, Germany, Slovenia, Switzerland, Austria, France, Italy and Japan, alongside the UK. Their introduction videos are already generating social media engagement, giving competitors and their businesses an opportunity to build recognition.

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GET CONNECTED The International Buyers Programme is expanding, with Fiere di Parma and the Italian Trade Agency developing its reach. A selected group of buyers from across Europe, alongside UK applicants, create another opportunity for exhibitors and suppliers to meet potential commercial partners. For an industry in which relationships are a priority, these faceto-face connections are an increasingly valuable aspect of the show. MIXING IT UP The Bellavita Awards also becomes the EPS Awards in London, reflecting an international feel. A new Best Product Presentation award gives exhibitors another opportunity to use video and create additional visibility across social channels, bringing even more of the

products on display to life before the doors open. The Mixology Area adds another dimension, exploring drinks trends, flavours and techniques, with ideas an inspiration from across the sector. TRUE VALUES EPS 2026 reflects an industry that is becoming increasingly connected, both digitally and in-person. Social media, AI, data and new tech are creating ways for businesses to communicate and grow, but the fundamentals of hospitality remain much the same. People still want to meet people, taste products, exchange ideas and build relationships. We bring all of this together, helping to shape the future. Get your free tickets at: shorturl.at/gH9qE

www.pizzapastamagazine.co.uk 09/10/2026 11:48

Casa

Come and see us at stand D40

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09/10/2026 15:54 11:48 08/10/2026

EPS PREVIEW

Flour power! Mulino Caputo is a major partner of EPS. We caught up with the crew, who elaborated on what we can look forward to and an American-inspired product that’s sure to make waves. CHOICE & CONSISTENCY This show is such a vital meeting point for the HoReCa community in Europe. And it’s more than just an exhibition. It’s an opportunity to meet customers, partners and the pizza community face to face and find out what the sector is looking for. The UK is a big market for Caputo – and we want to continue building longterm relationships. EPS is an opportunity to demonstrate not only our products but what stands behind them. Our heritage, expertise and commitment to helping professionals achieve consistent results

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Innovation for us does not mean changing. It means understanding how the market is evolving and developing products that give better choice, performance and consistency. We have continued to invest, especially in our gluten-free range, while also looking at new ingredients and formats that respond to consumer and professional needs. A key product at EPS is our new 00 American Flour, to meet demand for the US-style pizza trend. At the same time, we remain proud of traditional flours. Our philosophy is to combine the

experience of generations of Neapolitan millers with modern technology and research. That balance between tradition and innovation is a priority. WIND IN OUR SAILS In terms of 2026 so far, in the UK we have continued to see strong interest in authentic Italian and Neapolitan pizza. But there has been a shift towards more sophistication, in terms of fermentation, hydration, different styles of pizza and the technical performance of flour. Our involvement with Pizza Village London in July 2026 was a great example of this, bringing Neapolitan culture directly to consumers and professionals. Looking ahead, we see opportunities for investment, supporting customers and developing the culture around pizza and baking. And 2027 is particularly special, as the Louis Vuitton 38th America’s Cup is coming to Naples, with Mulino Caputo as Official Flour and Official Supplier. An opportunity to put our craftsmanship on an international stage. And while the flour sector is hugely competitive, we think competition is healthy. But our starting point is always the same: quality and consistency. www.pizzapastamagazine.co.uk 09/10/2026 11:48

EPS PREVIEW

SAFE HANDS We’ve been milling flour since 1924. Over three generations, we have developed an understanding what professional bakers and pizzaioli require – that experience is not something you create overnight. Also, heritage on its own is not enough. We invest in research and production, while maintaining the characteristics associated with Caputo. The Campobasso mill is an example. It combines modern tech and significant

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production capacity, with a focus on Italian raw materials and shorter supply chain. We also understand operational pressures. So, we ensure customers get the best possible results from ingredients. A flour that performs consistently can help a professional manage dough fermentation, production and waste more effectively. But we also provide knowledge, technical guidance and education, so our flours reach their maximum potential.

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EPS PREVIEW

Ready to serve! Marco Fuso has enjoyed growth across many aspects of his business, and he’s excited to showcase this success in London.

What are your goals at EPS? This is our fourth year – and we can’t wait to be back. One of the most valuable aspects is meeting people face-to-face. It gives us the opportunity to reconnect with customers who have chosen Marco Fuso Professional Pizza Flour, listen to their experiences, while also chatting with operators and professionals discovering us for the first time. We are still a relatively young brand but we’ve built something consistent and dynamic, designed around the real needs of professional pizza makers. This year is particularly exciting, as we introduce the 1.5kg retail pack. We are taking the professional-quality flour used

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by pizzerias and making it accessible in the home. The longer-term goal is MFP Pizza Flour on UK supermarket shelves. How is your business developing? What still excites me is the story behind the brand. The original idea of creating a professional pizza flour made in the UK came to me during the pandemic. Where we are today makes me incredibly proud. An important part of that journey has been C. Carnevale. The partnership has continued to grow stronger and works both ways. Many existing Carnevale customers have chosen to use MFP Pizza Flour, while our brand has introduced people to them at the same time. Working with a business that recently celebrated 60 years is a real honour. There is a huge amount of experience behind Carnevale, while MFP brings something young, specialist and very focused on today’s pizza market – that combination works extremely well. We want to continue developing the range year by year, introducing products and different flours that deliver practical

solutions for everyday dough-making. MFP started with my experience as a pizza chef, and that will remain at the heart of every product we develop: if a new flour doesn’t offer something genuinely useful to the pizza maker, there is no reason for us to create it. What’s special about your range? Between the two flours – Supreme & Elite – we cover an enormous range of styles and dough-making methods. For an Italian, it isn’t about one round pizza. We have so many different traditions and techniques: Neapolitan, Roman-style with a crispier base, pizza in teglia baked in trays, pizza alla pala, contemporary and others. Each one asks something different from the dough and therefore the flour. When I developed Supreme and Elite together with the miller, the objective was to carefully select the right grains and create two professional flours that could give pizza makers that versatility. Supreme is ideal for traditional Neapolitan, as well as Roman-style and www.pizzapastamagazine.co.uk 09/10/2026 11:48

EPS PREVIEW

“OPERATORS NEED TO KEEP EVOLVING, LOOKING AT WHAT THE COMPETITION IS DOING AND FINDING SOMETHING GENUINELY DIFFERENT.”

crispier-base pizzas. It gives the dough that silky, smooth workability. Elite brings another level of strength. It has a higher protein content and excellent absorption, making it particularly suitable for contemporary options, biga preferments, long fermentation and highhydration doughs. With the correct mixing process, Elite can comfortably work at around 75-80% hydration, and it is ideal for operators seeking a more developed, puffier crust or fermentation extending beyond 48 hours. So, although we technically have two flours, in reality they give a pizza chef many possibilities. That was always the idea: not to dictate a style, but provide the tools to create what they want.

and sometimes costs seem to change almost overnight. At the same time, particularly in a

city like London, the pizza market has become incredibly competitive, with so many good operators. You have to be consistent, with great ingredients, good service and a strong identity – but the key is to give customers a reason to choose you rather than somebody else. Operators need to keep evolving, looking at what the competition is doing and finding something genuinely different. These periods also test you as an entrepreneur. In Italian, we say ‘stringere i denti’ – sometimes you have to dig deep, stay resilient and keep pushing forward. Hospitality has always had its challenges, and I believe those that focus on quality, consistency, innovation and their customers will be in the strongest position when the market improves.

What are the biggest challenges? Being on both sides of the industry has been valuable for me. I work with pizza businesses through my flour, training and consultancy but I’m also a restaurant operator myself, so I experience the same challenges as our customers. It’s unquestionably a difficult period for hospitality. The cost of running a restaurant has increased enormously. Ingredients, energy, labour, transport and shipping have all become more expensive, www.papa.org.uk 236_P&P_Oct26_p34-49_EPS_G AB.indd 41

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EPS PREVIEW

Who do you work with – and which partnerships are most important? The flour is always the jewel of the MFP brand because that’s where this journey started. But an exciting development is our frozen dough ball, made with MFP Pizza Flour and a biga preferment. I spent almost two years developing it, as I wanted to challenge the traditional perception of frozen dough. I didn’t want a product that becomes weak after a few hours or behaves like a typical frozen dough ball. My objective was to create something with the flavour, texture, strength and performance of a professionally prepared fresh dough. The response from operators has been extremely encouraging and more businesses are starting to use it. Once properly prepared and baked – whether in a wood-fired or electric oven – it produces a pizza that I am extremely proud to put my name behind. In terms of partnerships, Carnevale goes far beyond a normal commercial relationship, having built a genuine friendship and trust. I’m also proud of our work with Moretti Forni ovens – their technology and performance are exceptional. Sunmix are also important,

because the mixer is a vital part of producing great dough. I always tell operators that there are three things I would never compromise on: your flour, your mixer and your oven. The flour gives you the foundation, the mixer is where the dough is created, and the oven is where all that work is finally transformed into the pizza you serve. Get those elements right, combine them with knowledge and consistency, and you are halfway towards producing a great pizza. What’s next for you? I’m never very good at standing still! There are always new projects, collaborations and ideas developing. My main focus in London continues to be Renaissance Pizzeria. Whenever I’m in the capital, that’s where you will find me. I still work there every weekend, because I want to remain close the restaurant, the team and customers. I’ve also restarted my international work, collaborating with new companies on different projects, while continuing to develop the MFP flour range and explore products for professional pizza makers. But education remains a huge

part of who I am. I love running my masterclasses because they give me the opportunity to meet professionals, exchange knowledge and experiences and keep learning from the industry. We also have exciting news for the end of this year, with the launch of a new pizza school in Glasgow. And Renaissance will become the official London home of my pizza courses. I’ll be running professional two-day courses for traders there, alongside one-day Saturday pizza courses for home cooks twice a month. So, 2027 is about bringing everything together: the restaurant, education, international work, partnerships and continuing to grow MFP Pizza Flour.

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EPS PREVIEW

A perfect blend Helping to deliver a fresh perspective on Italian classics, the Molino Dallagiovanna team is excited to unveil its new Blackery flour range.

QUALITY STREET For UK restaurants and Italian operators, the role of flour is evolving. As we balance costs with customer expectations of quality and value, mills and producers have an important part to play: helping chefs create distinctive dishes, while being consistent and efficient.

The commercial pressure is clear. Lumina Intelligence reports that the UK restaurant market contracted by 2% to £18.5 billion in 2025. Yet demand remained resilient in premium and quality-focused formats, suggesting that differentiation still offers opportunities. Meanwhile, its 2026 food-to-go forecast predicts growth of 3.4%, identifying pizza among the categories gaining momentum and highlighting demand for levels of taste you would expect in a restaurant. For flour suppliers, these conditions make development essential. Investment in equipment and innovation in blends and applications can lead to a distinctive offering, without adding unnecessary complexity in the kitchen. READY TO USE Molino Dallagiovanna’s Blackery (available in two strengths – mild for crumbly doughs and strong for bread, pizza and pasta) is a great example of how familiar Italian staples can be reinterpreted through flour innovation. Introduced at SIGEP 2026, the blend combines carefully selected grains and cocoa to produce a warm, deep black colour, without added colouring. Its development balances flavour, appearance and dough performance, offering endless

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possibilities for pizza, bread, fresh pasta and desserts. The opportunity for innovation extends beyond visual impact. A ready-to-use blend gives professionals a consistent starting point, helping them simplify preparation, speed up working processes and avoid waste. For operators developing seasonal dishes or signature menu items, that combination of creativity and practicality is particularly relevant. And Molino Dallagiovanna will be showcasing Blackery at EPS, as well as its wider range. This includes Nobilgrano for crispier, Roman-style pizza, alongside Napoletana and Napoletana 2.0 Plus for Neapolitan-style results. Mordiqua frozen bases – available in classic, multicereal and black variants – are another option. Professional development remains part of the picture, with the Dalla Giovanna Pizza Bit UK Competition on 18 November at EPS – the new Ambassador will be crowned on the day. What’s exciting is that Molino Dallagiovanna – whose products are all available in the UK from Salvo1968 – plans to continue developing its UK presence into 2027. The broader message is clear: flour innovation can renew established classics, while supporting the practical demands of modern kitchens.

CMY

www.pizzapastamagazine.co.uk 09/10/2026 11:48

CMY

All Molino Dallagiovanna products are available in the UK from Salvo1968

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EPS PREVIEW

Blue Seal of approval

“We’ve expanded our Pizza Equipment range and will have a new Heated Pizza Press to talk about,” said David Chesshire, Blue Seal national accounts manager. “We will also showcase our electric Conveyor Oven and Spiral Mixer.” Much like last year, Blue Seal has a pizza chef, ensuring attendees are kept happy and satiated. “Without doubt, it’s the best way to prove just how good our products are. Dedicated shows create a great opportunity to hit a targeted customer base, encouraging more genuine interest and potential sales.”

HOT STUFF In terms of modern-day equipment, there are more opportunities for operators than ever before. Technology is helping to streamline processes and improve materials to effectively cut costs, at a time when financial pressures are at their peak. So, for Blue Seal, EPS is an ideal opportunity to showcase its offering.

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PARTNERSHIPS IN PLACE At the launch of any product, customer expectations are clear: maximum performance with high efficiency. “They want to invest hard-earned money into something that minimises running costs, while improving production rates and quality,” continued Chesshire. “We produce that equipment, which comes with its own fiscal challenges if consistency and continuity is to be maintained. We manage and streamline all aspects of business to achieve this, which keeps pricing competitive for the end user. All our R&D is invested in producing high efficiency/high performance and sustainable products, to give the customer the best value for money and life span.”

Blue Seal works with many high-street restaurants and QSR chains, benefitting from plenty of repeat business. “The goal is always to create new partnerships and opportunities, making EPS a perfect opportunity for this.” Looking ahead, there are plenty of new products coming to market in 2027, with a whole range of prime cooking equipment to complement the pizza and bakery ovens Blue Seal manufactures. “We’ll keep supporting the distributor network, by giving loyal customers new and innovative solutions for commercial kitchen concepts,” concluded Chesshire.

www.pizzapastamagazine.co.uk 09/10/2026 11:48

EPS PREVIEW

Visit us on Stand B20 at the European Pizza Show

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47 09/10/2026 11:48

ON T THE

EPS PREVIEW

Taste the difference Richard Thorpe from Heler Foods expands on how operators can build better and more versatile pizza menus, plus essential conversations around innovation.

that deliver melt, stretch, flavour and visual appeal. Heler Foods’ pizza range has been developed with these demands in mind, helping customers create menus that balance quality, operational efficiency and commercial success. LET’S TALK Alongside core requirements, one trend continues to gather momentum:

LEARNING TO ADAPT Pizza remains one of the most enduring and adaptable categories in foodservice. While consumers expect the taste, indulgence and satisfaction that have always defined it, operators are responding to expectations around nutrition, protein intake and menu choice. The challenge is how to address these trends without compromising quality or profitability. And this is where cheese ingredient innovation is becoming increasingly important. At Heler Foods, we believe the future of pizza is not about replacing traditional favourites. It is about giving operators more ways to meet a wider range of customer needs through a flexible portfolio of high-performing cheese and ingredient solutions. Whether the objective is consistency, premium menu development, value engineering or the use of healthier alternatives, operators need ingredients

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protein. Once largely associated with sports nutrition, it has become part of mainstream eating habits. Consumers want meals that offer greater nutritional balance, while still delivering enjoyment and convenience. For pizza operators, this creates an opportunity to introduce new and exciting concepts. Eatlean Protein Cheese provides a clear example of how this opportunity can be realised. As part of the wider Heler Foods portfolio, Eatlean combines naturally high protein content with reduced fat and fewer calories than traditional cheese alternatives, while

maintaining the real taste and functionality required for pizza applications. It allows operators to create differentiated menu options that still deliver the melt, stretch and eating experience customers expect. And the significance of Eatlean Protein extends beyond the product itself. It demonstrates how innovation-led ingredients can support broader menu development strategies, helping to create premium offerings, attract new consumer groups and add value across the category. As the industry gathers at EPS, the conversation around innovation is evolving. Success will depend on offering consumers indulgence and choice. Operators need partners who understand ingredient performance, menu trends and commercial realities. Heler Foods is committed to supporting that journey through a comprehensive range of pizza-ready solutions. Eatlean may be one of the most distinctive examples within the range but it is part of a much bigger story: delivering taste, performance and future growth.

CMY

Eatlean.com; helerfoods.com/foodservice.

www.pizzapastamagazine.co.uk 09/10/2026 11:48

The cheese range that has every pizza covered.

CMY

From everyday melt to high-protein innovation, Heler Foods has the cheese solutions to help you create better pizza menus. Heler Foods brings together a versatile range of pizza-ready cheese and ingredient solutions designed to help operators deliver the taste, melt, stretch and consistency customers expect, while creating new opportunities for menu innovation. Whether you're looking for reliable pizza performance, premium ingredients or new ways to meet changing consumer demands, our range gives you more choice. And with Eatlean Protein Cheese, you can add a naturally high-protein, reduced-fat option to your menu, without compromising on real cheese taste and texture. Heler Foods. Helping shape what’s next for pizza.

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09/10/2026 11:48

PASTA/PASTA SAUCES

A canvas of taste

Silbury is in a unique position, where its product development is supported by a major Japanese player. Marketing manager, Hannah Miller, talks about how they deliver excellence when times are tough and the versatility the modern sauce can bring to the table. Sauces are an exciting sector right now. Absolutely. Pasta is a wonderfully versatile category that continues to evolve

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with consumer tastes, creating opportunity for sauces. From a foodservice perspective, operators want products that deliver flavour and consistency, while managing labour, waste, storage and costs. That makes a well-developed, high-quality sauce very valuable. Silbury has considerable experience in tomato-based products and sauces, so we are well placed to respond to opportunities in the sector.

How do you pull ideas together? Being part of the Kagome Group gives us access to a global research and development network, enabling collaboration on innovation, flavours and trends. We work closely with customers to transform ideas into successful products by listening to foodservice operators, analysing behaviour and combining those insights with our expertise in tomatoes, sauces and ingredients. Our current range reflects that approach. We have Pomodoro as a versatile classic, Tomato & Mascarpone for a richer, creamier option and Arrabbiata for customers wanting more heat. They are designed for a variety of dishes rather than a single application. We also think carefully about the practical side of product development. Flavour is obviously critical but so are www.pizzapastamagazine.co.uk 09/10/2026 10:13

PASTA/PASTA SAUCES consistency, pack format, storage, shelf life, ease of use, dietary requirements and waste. A successful foodservice product has to work in a real kitchen, as well as on paper. Competition is fierce. How do you stay one step ahead? For us, it comes down to three things: quality, reliability and relationships. You can have a great product but if you cannot supply it consistently, it won’t work in foodservice. Security of supply is particularly important in today’s environment. Our scale and position within the Kagome Group give us significant expertise and sourcing capability in tomatoes. We also have long-standing relationships with growers and processors and access to manufacturing capability in Portugal, with oversight from ‘seed to supply’. That gives us greater control and helps us maintain consistency from raw material through to finished product. The other important factor is

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tomato-based sauces to the majority of foodservice businesses, high-street chains, retailers, manufacturers and wholesalers across Europe, with many of these relationships stretching back more than 40 years. This is a testament to the consistency and reliability we provide. We understand that these relationships are built over time, based on much more than simply supplying a product.

understanding the customer’s business. We don’t see ourselves simply as a manufacturer and supplier of ingredients. We want to be a partner that understands the pressures around cost, labour, menu development, storage and operational efficiency, helping to find solutions. We manufacture and supply our

There are many financial challenges right now. How can you help? We recognise that operators are under pressure from almost every direction – ingredient costs, labour availability, energy, logistics, consumer expectations and the need to remain competitive. Our role is to make the ingredient side of their operation as straightforward and dependable as possible. That starts with security of supply and consistent quality. It also means providing products that are practical to use, available

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PASTA/PASTA SAUCES

in the right formats and capable of helping kitchens reduce waste and save time. Our pasta sauces, for example, are ambient, have an 18-month shelf life and come in convenient 1.5kg pouches. The format takes up less storage space than traditional cans and allows operators to use what they need, minimising waste. We also work with customers to source ingredients around their specific taste, volume and budget requirements. In difficult trading conditions, that flexibility and reliability can make a genuine difference. What does convenience mean to you? For us, it means making life easier, without compromising the quality of the finished dish. A good convenience product should save preparation time, reduce the number of processes in the kitchen, deliver consistency and minimise waste – while still giving chefs the flexibility to create something that feels distinctive. That’s very much the thinking behind our pasta sauce format. The 1.5kg pouches are easy to open and designed to use only what is required, taking up less storage

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space than traditional cans. So, convenience is about operational efficiency. If we can remove unnecessary work from a busy kitchen while delivering dependable flavour and quality, then we’re adding genuine value. Are you looking to grow the range? Pasta is now a canvas for different cuisines and flavour combinations. We are interested in giving operators something new, while remaining practical and commercially viable in foodservice. The next stage is about understanding where those trends can genuinely work – whether that’s more heat, regional influences, globally inspired ingredients or combinations that consumers may not traditionally associate with pasta. A sauce can be a base ingredient for multiple menu applications – pasta, lasagne, meatballs, vegetables, traybakes, casseroles and more. That versatility is important, as it helps operators get more value from a single product. So, we see plenty of room for growth. The key is making sure innovation is driven by genuine customer and consumer demand, rather than for its own sake.

“A SAUCE CAN BE A BASE INGREDIENT FOR MULTIPLE MENU APPLICATIONS – PASTA, LASAGNE, MEATBALLS, VEGETABLES, TRAYBAKES AND CASSEROLES.”

www.pizzapastamagazine.co.uk 09/10/2026 10:13

Tomato Expertise from seed to supply

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Classic and versatile pasta sauces made with high-quality tomatoes that are free from artificial colours, preservatives and flavours. Our Pomodoro, Tomato and Mascarpone and Arrabbiata sauces are available in convenient, easy to open pouches.

Available as crushed and diced or as pastes and passatas, the fresh tomato taste and appealing vibrant colour of Silbury’s processed tomatoes work perfectly as the base for many dishes. Sourced from our selected growers to ensure optimum quality every time.

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WWW.SILBURY.CO.UK | SALES@SILBURY.CO.UK 236_P&P_Oct26_p50-63_Pasta_G AB.indd 53

09/10/2026 10:13

No reservations!

Solina Bath prides itself on delivering the very best pasta, refusing to compromise on authenticity and taste, making Valentine Equipment & Cuisinequip an ideal partner.

BELLISSIMO!

FINISHED ARTICLE The Walcot Group is a family-owned hospitality group based in Bath, operating a collection of restaurants, pubs and food businesses across the South West. Founded in 2018, the focus is on simple cooking done well: fresh pasta, seasonal British produce, nose-to-tail butchery and thoughtful sourcing. This philosophy runs across all its sites, not least at Solina. Located in the heart of Bath, Solina is known for authentic, price-accessible, fresh Italian pasta. The restaurant operates a walk-in-only concept with no reservations – reflecting both its

From Bottene pasta makers to Valentine pasta cookers, we are helping to make preparing and cooking authentic, fresh pasta easy.

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popularity and pace. On busy weekends, up to 700 covers are served. Head pasta maker, Gianpiero Mugnano, ensures this core ingredient is lovingly supplied to the kitchen daily. Guests can watch it being made from scratch, adding pure theatre to the dining experience. Oliver Still, director at The Walcot Group, said: “Fresh pasta is at the core of everything we do. The difference in texture and flavour is huge but it’s also about how the sauce sits and finishes on the plate. Fresh pasta gives us control – we can adjust shape, thickness and hydration, depending on the dish or the day.

09/10/2026 10:13

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! For Mugnano, fresh products support the demands of a high-volume restaurant. “Customers absolutely love it, especially kids – they can see everything being made from scratch and understand what pasta making is all about. We use flour from Italy, some flour that’s very local, and pasteurised eggs. “Fresh pasta, compared to dry pasta, cooks in 60 seconds. Dry pasta takes at least 10-15 minutes. That would be impossible for us!” TOOLS FOR THE JOB Producing pasta continuously requires equipment that can maintain consistency and volume, without slowing the operation. And while fully making pasta by hand offers traditional appeal, it is not practical at Solina’s scale. The decision to invest in Bottene came down to performance and reliability. “We needed to handle volume without compromise,” continued Still. “Bottene is known for its consistency, extrusion is clean and shapes are properly defined. That has an impact on how the dish eats, especially with sauces that rely on the pasta holding properly. It’s also reliable. When pasta is at the centre of your menu, you can’t afford production issues. “Hand-making pasta is fun – but not easy for the amount we do here,” said Mungano. “The Bottene pasta machine has made life easier. It can produce up to 25kg at a time. The one thing I have to check is dough consistency.” For a restaurant serving hundreds of guests, reliability is essential. Mungano highlights the machine’s robustness, ease of use and straightforward cleaning

process as key benefits. Producing around 50kg of pasta daily, the equipment has operated consistently without any issues, while interchangeable dies offer flexibility. “By changing the dies, we can do different shapes, giving us creativity to alter the menu and pair certain sauces to each one – we can be diverse and everchanging, whenever we like.” FUTURE PLANS Alongside pasta production, cooking performance is equally important, which is why Solina employs the VMC pasta cooker. With boiling water held consistently throughout service, the kitchen can eliminate waiting time between orders and maintain the speed required during peak service periods. “The Valentine Pasta Cooker is amazing kit to have in the kitchen,” continued Mungano. “We always have rolling boiling water, which is essential for cooking fresh pasta. The equipment is robust, easy to clean and in almost two years we’ve never had a problem.” Temperature stability and repeatability were critical, as Still explained: “We needed something that could hold temperature properly, even when we’re pushing it during busy services. The Valentine VMC gives us confidence that every portion is being cooked in the same conditions, taking a lot of guesswork out of service.” As The Walcot Group expands, with a second Solina twice the footprint of the Bath

restaurant opening in Cardiff later this year, confidence in equipment has become increasingly important. “At the volume we are currently doing, if something stops working or drops off, it affects everything – prep, service and the guest experience – there’s no room for that.” Strong customer support and aftersales care, combined with dependable performance, have given the business confidence to continue using both Bottene and Valentine equipment. “They’ve been amazing,” said Still of the support from Valentine & Cuisinequip. “They understand how busy kitchens operate and have been quick to respond whenever we’ve needed them.” Visit thewalcotgroup.com and solinapasta.com. For info on Bottene or Valentine, check out valentinefryers.com.

BELLISSIMO! From Bottene pasta makers to Valentine pasta cookers, we are helping to make preparing and cooking authentic, fresh pasta easy. valentinefryers.com / cuisinequip.com

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PASTA/PASTA SAUCES

Ready, steady, convenience Simply effective, The Smiling Cook range is a huge success story for Action Foods.

FIRMLY FOCUSED It’s an exciting time for Action Foods. The Smiling Cook brand is expanding in the UK, tapping the wider areas of foodservice – including takeaways, independent cafés and bars, care homes and dark kitchens. These smaller and more flexible operators are looking for the same as larger customers: quality, consistency, convenience and value. “All our pasta and sauces match well to these requirements,” said Rebecca Mehta, Action Foods sales and operations manager. “It’s a growing and adaptive sector as trends and needs are always changing, which allows us to experiment with NPD and discover recipes. “Our Pesto Ravioli evokes flavours of the South but taps into the adventurous

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nature of consumers, mixing and matching pasta and pesto in different ways.” There’s an undeniable consumer focus on what goes into their food and the nutritional value it now provides. “With pasta, there is a shift away from it being just a source of carbohydrates, towards a fibrous ingredient with a wider range of health benefits – with more interest in wholegrain and gluten-free.” Action Foods is seeing the same pattern across its sauce range, too. “They’re preservative-free, which is something we increasingly highlight,” continued Mehta. “Consumers want transparency around what is in their food.” DIABOLIQUE TASTE Key drivers in the sauce sector are time, consistency and cost-efficiency. It’s challenging for operators to deliver the same quality across every service. “A ready-made Smiling Cook sauce significantly reduces prep time and takes pressure off the kitchen team – but consistency is just as important, while reducing the reliance on individual chef skills. We get lots of positive feedback about our cheese sauce, in particular! “Other key factors are cost control and waste reduction. The simplicity of Smiling Cook sauces helps foodservice operators across the board.”

And it’s impossible to escape the prevalence of diverse flavours. Worldwide cuisines and food trends are influencing palates, with expectations around profiles. “We responded by developing our Diabolique sauce – giving some character and heat. It’s all part of our NPD.” MAKING A DIFFERENCE Transparency in business is vital, so Action Foods is proactive when dealing with wholesalers and manufacturers. “Where possible, we’re working to hold prices and reduce costs, rather than passing increases on. We’re also looking at efficiencies within our own supply chain to see where savings can be made. “Alongside that, it’s about the products themselves. Our Smiling Cook range of IQF pasta and ambient ready-made sauces was created to help end users save time, reduce waste and maintain consistency, which can make a real difference.” As the final quarter of 2026 takes shape, there is plenty on the menu. “To start with, we are finalists at this year’s PAPA Awards, with our Smiling Cook Vegan Tortelloni nominated in the Italian Style Ready-Made Main Meal Award – Foodservice category. We will then be back at IFE 2027. “For us, tasting is believing. Expect plenty of demos and sampling from us over the next year – and don’t hesitate to reach out if you or your business are interested,” concluded Mehta.

www.pizzapastamagazine.co.uk 09/10/2026 10:13

Actio

TURNING EVERY COOK INTO A PRE-COOKED IQF PASTA & READY MADE AMBIENT SAUCES Convenient Food Solutions

Save on time and waste with our Smiling Cook range. Products cook up in seconds and have a long shelf life.

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With such a vast range, we can cater for a majority of dietary needs. Play around with your menus and be innovative! Also...products cook in various methods to, so its the perfect ﬁt for any kitchen.

Consistency in Product Offering

Preparing the same dish to the same quality every time can be a mission, but not with Smiling Cook products! If you follow the cooking instructions, it is guaranteed for the same tasty quality each time.

SAMPLES AND PRODUCT DEMOS AVAILABLE Action Foods are ready to show you how to transform your kitchen.

sales@actionfoods.co.uk www.smilingcook.co.uk 07985 699 811 - Rebecca Mehta

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PERFECT FOR Education, Healthcare, Cafes, Bars, Hospitality, Dark Kitchens, Takeaways, Foodservice +more!

09/10/2026 14:00 10:13 06/10/2026

PASTA/PASTA SAUCES

No place like home! Igor Iacopini is the driving force behind Rossodisera restaurant, a true taste of Italy in London. The dishes are unique to the region of Le Marche – and there’s a major celebration coming next year. Here’s his take on the sector and how authenticity is essential. What is so special about Rossodisera? We are the only restaurant in the country cooking the food of Le Marche, and we have been doing it at 5 Monmouth Street since 2007. Sitting between the Apennines and the Adriatic, this region has the influence of the mountains, the countryside and seafood in the same repertoire – and almost none of it has travelled. Most people who eat with us have never had crescia sfogliata di Urbino or ciauscolo or vincisgrassi. That is the point of us. I am from Fermo. When I first worked abroad, I could not find a single product from my own region, so I decided that gap was worth filling. What went into the room came with me: the bricks and wooden benches [counters, original claddings, olive boards and beams] are from my father’s 1861 farmhouse in the Marche countryside. The principle we

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PASTA/PASTA SAUCES work to is ‘dalla terra alla tavola’, from the land to the table. It is not a slogan – it describes the supply chain. The recognition we are proudest of is the Ospitalità Italiana award for best authentic restaurant and our listing with Slow Food London. What’s your approach to pasta and sauces on the menu? The sauces are the argument. Sugo finto is the ‘fake’ ragù, celery, carrot and onion cooked down as though there were meat in it, and it comes straight out of cucina povera. Ragù de lo vatte is a threshing-day sauce of goose, beef and chicken gizzard that we serve on pappardelle. There is a rabbit ragù with guanciale and carrot on tagliatelle. Vincisgrassi is what people want to call lasagne and which is older, richer and layered with a slow ragù. And there is the carbonara, called Li Parenti de Roma, our relatives from Rome, because it is not ours and we say so. Eggs, guanciale, pecorino, pepper. No cream, ever. Every dish tells an authentic story directly from our social/anthropologic background. Ingredients come directly from producers in central Italy, rather than through a broadline supplier, from houses such as Salumificio David e Priori and Az Carlonis. That decision costs us money and time and it is the whole business. Prep is slow and unglamorous: the ragùs are cooked long, the pasta is fresh and nothing is finished until it is ordered. If you take the sourcing and the patience out, you have a menu of names nobody recognises and no reason to order them.

the customer too. The real distinction is not frozen versus fresh; it is whether somebody made the thing with skill and whether the operator is honest about it. What I object to is disguise: menus that use the language of nonna and the supply chain of a factory. Say what you do.

“INGREDIENTS COME DIRECTLY FROM PRODUCERS IN CENTRAL ITALY, RATHER THAN THROUGH A BROADLINE SUPPLIER.”

In terms of customer base, what trends are you seeing? The biggest change is regional literacy. Around 15 years ago, people asked for Italian food. Now they ask which part of Italy, and they know that the answer changes what is on the plate. That is very good for a restaurant like ours, because our whole offer is an answer to that question, and it means the conversation at the table is about Ascoli Piceno or Urbino rather than whether we do garlic bread. Second, value has to be legible. Our set menu is £26 for two courses and £30 for three, served every day until 7pm – and guests want to see that clearly before they commit, particularly pre-theatre. We are a two-minute walk from the entertainment hub and that timing is a part of our trade.

Frozen pasta… discuss? I would rather answer this honestly than piously. We do not use it, because a menu built on direct import from named producers cannot then buy its pasta from a freezer without the whole proposition falling over. But I don’t think frozen is a villain. Blast-freezing is a technology, not a shortcut, and a well-made filled pasta frozen at the point of production will beat badly made fresh pasta sitting in a fridge on day three. For high-volume, with two metres of bench and no room, frozen is often the consistent, less wasteful choice, and consistency is a form of respect for www.papa.org.uk 236_P&P_Oct26_p50-63_Pasta_G AB.indd 59

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PASTA/PASTA SAUCES Third, discovery has moved. People arrive having seen one specific dish on a phone and they order it. The olive all’ascolana travels further online than any advert we have ever paid for. Expectations are related to authenticity now being checkable. If you say you import directly, someone will ask you from whom, so you need to know. How do you stay successful? By not competing on the crowded ground. There are hundreds of Italian restaurants in central London and only one relating to Marchigiano, so we do not have to be the best Italian restaurant in Covent Garden. We have to be the only place you can eat this food, then we have to be good enough that you come back. After nearly 20 years, a large part of our trade is regulars and their recommendations, which is slower to build than a marketing budget and harder for a competitor to take. It helps that the room is small and the owner is usually in it. Our wine list is by Roberto Traini Giulianini and almost entirely Marchigiano, Verdicchio and Rosso

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“AFTER NEARLY 20 YEARS, A LARGE PART OF OUR TRADE IS REGULARS AND THEIR RECOMMENDATIONS.”

Piceno from producers we know. Even the drinking is something you cannot replicate down the road. How have you adapted to challenges? Employment costs, energy and food inflation have moved against us, and because we import directly from Italy, we also carry the post-Brexit paperwork and freight cost on every delivery. In rough terms, the cost of shipments has more than doubled with customs procedures to pay. And latest restrictions affect the ability to mix different supplies in the same pallet, which disadvantages independents like us. So, we have adapted by tightening rather than by cutting corners. The menu is shorter, we consolidate deliveries from Italy so that we ship fewer, fuller pallets, and we use everything: the same producers give us the salumi, trimmings and fat. The set menu exists partly to move covers into the earlier, quieter part of the evening, which is the cheapest trade to serve. We have put prices up, but slowly and visibly rather than by quietly shrinking the plate. Conversely, portions are more generous. And we hold on to our staff, because in this market recruitment is more expensive than retention. We are also opening up new lines of income beyond covers, including Airbnb Experiences and hosted Marche tastings. Next year is also our 20th on Monmouth Street, which is worth marking. And if any of your readers are still not sure what Le Marche tastes like, they should come and eat the vincisgrassi and then argue with me about lasagne! www.pizzapastamagazine.co.uk 09/10/2026 10:13

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PASTA/PASTA SAUCES

Mum’s the word!

Chef Diego Reali brings four generations of Roman cooking to the capital with Stefania.

HONING THE CRAFT Stefania, the Roman-Italian restaurant brand built around the recipes of chef Diego Reali’s mother, has opened its first restaurant outside Malaysia this summer, in Westbourne Grove, West London. The pork-free menu carries four generations of cooking to a new city – and pasta is a key part of the offering. Born and raised in Rome, Reali learned to cook alongside his mother, Stefania Cristofari, and his grandmother –

matriarchs who passed down techniques and soulful flavours. The family legacy dates back to 1958, when Reali’s greatgrandfather opened Hosteria Amedeo, a neighbourhood trattoria known for its rustic setting and home-style cooking. It was in those kitchens that Reali developed respect for quality ingredients, simplicity and food’s power to connect generations. “Everything I know in the kitchen is because of my mum,” said Reali. “From basic skills to how to cook. Of course, I also learned a lot when I worked abroad but the basics are still important.” After honing his craft in Italy and working around the world, Reali brought his expertise to Kuala Lumpur, becoming one of the city’s most influential Italian chefs. In December 2024, he opened Stefania Ristorante Italiano at Naza Tower, in partnership with Kesavan ‘KC’ Purusotman, founder of Continuum Hospitality Group. The menu built its following on signature pasta, ragù and meat grilled over a Josper for a distinctive smokiness and depth. In February 2026, Reali expanded the brand with Stefania Osteria, a more casual, family-style concept in Damansara Heights, followed by Stefania Lounge.

Reali delivers the same spirit that defines the brand in Kuala Lumpur: Roman cooking served with the warmth of home rather than the formality of fine dining. It’s an invitation to share in something larger than a meal. “For Stefania, quality ingredients are fundamental,” said Reali. “You cannot create an Italian restaurant without them. The philosophy is quite simple: use the best you can find, treat them with respect and don’t overcomplicate. “With pasta in particular, this is incredibly important but so is everything around it – flour, eggs, cheese, tomatoes, olive oil, meat and seafood. We want the ingredients to speak for themselves. Italian cooking is about simplicity, but simplicity is actually very difficult to achieve when the ingredients aren’t good enough. “You have to know exactly who you are and what you stand for. London is full of restaurants and customers have more choice than ever, so you cannot rely on simply being Italian. We want people to come for the food, the atmosphere and experience, and consistency is a huge part of that. You must deliver the same levels every day, while continuing to evolve.”

AUTHENTICALLY SIMPLE The London opening marks Stefania’s first outpost outside Malaysia. The concept has always been designed to make Roman cooking more accessible, with the pork-free menu allowing guests from different backgrounds and dietary preferences to enjoy dishes together. In London, Stefania sees an opportunity to offer something distinctive.

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Delicious Italian Sauces. Proudly made in Italy, Filippo Berio Pesto and Pasta Sauces use only the finest ingredients. Expertly prepared for truly delicious, authentic flavours. To find out more, contact Ravi Kotecha, Sales Director ravi.kotecha@fberio.co.uk or 07557 112233

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09/10/2026 10:13

Etna rising

The cellar Welcome to our wine section. Every issue, we feature expert opinion and product guidance, from red to white, seasonal trends, menu pairings and so much more. Saluti!

Frequent eruptions, ash clouds and challenging conditions have not hampered Sicilian producers from making stunning, food-friendly wines. DRIVING FORCE After a round of golf, the anticipation of a glass or two is part of the ritual at the ‘19th hole’. The late Sicilian Giuseppe Benanti was planning to enjoy a delicious bottle of local wine at a restaurant with friends after a game at Rovitello on Mount Etna. This

was the late 1980s, and the Etna Rosso served was so below par – thin, tannic and oxidised – that this pharmaceutical businessman decided to use his money and energy to raise the quality of wines made in this volatile volcanic region. Many vineyards had been abandoned or were producing bulk wine to send north.

Our new regular columnist, Melanie Leyshon DipWSET, is a wine and travel journalist. She writes for BBC Good Food, Olive and Sainsbury’s magazine and as LadySips on Substack.

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WINE

Leif Carlsson

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WINE

Benanti started his estate in 1988, and it was one of the driving forces behind the winemaking renaissance of this high-altitude region, helping Etna become the premium, sought-after appellation it is today. His wine estate remains one of the most highly regarded on Mount Etna and is now run by his sons, Antonio and Salvino. WHAT’S THE SECRET? Wine drinkers may wonder how vines growing in lava, ash and pumice can produce such an exceptional product. Much of the answer lies in Etna’s sandy, free-draining volcanic soils, which vary considerably from site to site. Some

vineyards also have very old, prephylloxera, low-growing albarello, or bush vines. These produce lower yields but the grapes have greater flavour concentration. The grapes also retain their acidity, thanks to cooler night-time temperatures at altitudes between 300 and 1200m a.s.l. The high diurnal range helps the wines retain the freshness and finesse more commonly associated with northern Italy. From the outset, Benanti focused on indigenous grapes at a time when other producers were championing international varieties such as Chardonnay and Cabernet Sauvignon. With his team of oenology experts, he concentrated on native varieties such as the black grape

Nerello Mascalese and white variety Carricante, which has naturally high acidity and the ability to produce wines with freshness and longevity. THE TERRAIN Etna DOC forms a semi-circle to the north, east and south of the active volcano, with vineyards spread across 20 villages. Within these are contrade – named vineyard areas with their own particular soils, aspects and microclimates. Growers are keen to have their smaller areas recognised, much like the climats of Burgundy. Since 2011, Etna DOC has allowed contrade to appear on wine labels, giving producers a way to highlight the

Other volcanic regions to explore Etna may be Italy’s best-known volcanic wine region but there are others worth exploring. In Veneto, Soave is influenced by volcanic soils, particularly in parts of its eastern hills, where Garganega produces fresh, floral whites with a distinctive mineral edge. Around Naples, Vesuvio DOC makes whites from Caprettone and Falanghina, plus reds from Piedirosso and Aglianico. Nearby Campi Flegrei DOC is known for Falanghina and Piedirosso, often grown on sandy volcanic soils. Further south, Pantelleria is famous for sweet Passito di Pantelleria, made from sun-dried Zibibbo, while the Aeolian Islands produce small quantities of distinctive wines from Malvasia delle Lipari, Carricante and other local varieties.

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Leif Carlsson

distinct character of individual sites. With Etna’s frequent eruptions reshaping the landscape, each contrada has its own evolving mix of volcanic material. Lava, ash and pumice vary from one site to another, contributing to the diversity and individuality of Etna’s wines. PAIRING SUGGESTIONS Etna’s wines are good with food because of their acidity, elegance and finesse. The lightly textured, medium-bodied, red-fruited reds are often likened to Nebbiolo and Pinot Noir. They go well with lamb dishes and pork sausages, tomato-based pizzas and pastas, especially the traditional Sicilian Pasta alla Norma, made with aubergine and tomatoes. Their lightness also pairs well with grilled oily fish. The whites have intense citrus, light floral and herbal notes. They’re a natural match for seafood and dishes such as Sicilian Pasta con le Sarde, as well as white fish and fresh cheeses such as burrata, goat’s cheese and ricotta.

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WHAT’S AVAILABLE? Etna Rosso DOC must contain at least 80% Nerello Mascalese, with Nerello Cappuccio making up most of the balance. In practice, many are predominantly or entirely Nerello Mascalese. Etna Rosso Riserva requires a minimum of four years’ ageing, including at least 12 months in oak. These wines typically show crunchy red berries such as cherries, raspberries and cranberries, fine tannins and fresh acidity, along with mineral, smoky and spicy notes. Etna Bianco DOC must contain a minimum of 60% Carricante, with up to 40% Catarratto, plus permitted additional white varieties. In practice, many are 100% Carricante. These wines have bright citrus, light floral and herbal notes, with a distinctive saline or mineral character. With age, they can develop flinty, honeyed and nutty flavours. Top producers: Benanti, Tenuta delle Terre Nere, Frank Cornelissen, Graci, Pietradolce, Barone di Villagrande and Girolamo Russo.

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NEW MEMBERS

Established in 2008, Print Creations Ltd. began with a core focus on designing and printing bespoke restaurant menus, alongside complete brand development. We have expanded our services to support foodservice, with large format design and printing, custom website creation and tailored EPOS design solutions. Today, we also specialise in premium food packaging via Supply Fox Packaging, supplying high-quality, custom-printed pizza boxes, paper bags and bespoke solutions designed to elevate your brand.

From eye-catching pizzeria or takeaway packaging and menu printing to websites and EPOS interfaces, our team delivers end-to-end solutions to help your business thrive, both in-store and on the doorstep. At our core, we understand that branding extends far beyond a logo. It encompasses every touchpoint, from a first online interaction to the moment a customer’s food arrives at the door. Print Creations Ltd. built its reputation on high-impact restaurant menu design and print, developing tailored strategies to drive sales and enhance identity. As technology and customer expectations evolved, so did our capabilities. Today, our expertise spans bespoke website creation and tailored EPOS interface design, ensuring a cohesive digital presence across online ordering platforms with specialised Table Booking features and in-store displays. Our large-format design and printing services – ranging from LED TV Display’s Still & Video designs to interior displays – help businesses capture foot traffic and create memorable dining environments. To complement this, Supply Fox

Packaging was launched to meet demand for high-quality, reliable and branded food-delivery supplies. We specialise in the manufacturing and custom printing of premium pizza boxes, durable paper bags and eco-friendly takeaway packaging. Engineered for structural performance and aesthetic appeal, it protects food quality, while acting as a mobile billboard for your brand. Whether you need customdimensioned boxes that retain heat, branded greaseproof paper or takeaway bags, Supply Fox Packaging delivers superior craftsmanship with fast turnaround times. We combine decades of insight with creative design and precision manufacturing to help you stand out. From concept to delivery, we are committed to helping your brand succeed in-store, online and in your customers’ hands. printcreationsltd.com supplyfoxpackaging.com

TO ADVERTISE

HERE CONTACT ANDREW EMERY Tel: 01291 636334 andrew@jandmgroup.co.uk

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INDEX index REGISTERED registered SUPPLIERS suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

999 PIZZA TOPPINGS (UK) LTD. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 sales@999pizzatoppings.com ALLIED MILLS LTD. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 chris.brown@allied-mills.co.uk www.allied-mills.co.uk

ALPHIN PANS Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY Contact: Lexie Gledhill Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk BELLAVITA EXPO LTD. Unit 118, Brickfields, 37 Cremer Street, London E2 8HD Tel: 020 80376723 www.pizzapastashow.com

C.CARNEVALE LTD. Carnevale House, Blundell St, London N7 9BN Contact: Luigi Carnevale Tel: 0207 607 8777 info@carnevale.co.uk Depots: Bedford, Huddersfield, Gateshead, Bristol, Glasgow www.carnevale.co.uk

CASA JULIA LTD. 11 Springwood Drive, Braintree, Essex CM7 2YN Tel: 01376 320269 info@casajulia.co.uk www.casajulia.co.uk

DANISH CROWN – TOPPING Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com

DAWN FARM FOODS Lodge Way, Lodge Farm Ind. Est. Northampton NN5 7US Contact: Hannah Kenyon Tel: 01604 583421 Hannah_kenyon@dawnfarms.co.uk www.dawnfarms.ie

EURILAIT LTD. Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Nick Waring Tel: 07917 723776 nickwaring@eurilait.co.uk www.eurilait.co.uk

EUROSTAR COMMODITIES LTD. Eurostar House, Birds Royal Lane Brighouse, Yorkshire HD6 1NG Contact: Danielle Bull Tel: 01484 320516 danielle@eurostarfoods.co.uk www.eurostarfoods.co.uk

EURO PIZZA PRODUCTS BV Smederij 13, Amstelveen 1185 ZR, The Netherlands Contact: Stuart Stender Tel: 0031 347 38 88 stuart.stender@ europizzaproducts.nl www.europizzaproducts.com FREIBERGER UK LTD. Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukLtd.co.uk

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

G.R. WRIGHT & SONS LTD. The Pinnacles, Roydon Road, Harlow, Essex CM19 5GH Tel: 0208 3446900 Contact: James Wright sales@wrightsflour.co.uk www.wrightsflour.co.uk INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

F O O D S E R V I C E S O LU T I O N S JESTIC Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 info@jestic.co.uk www.jestic.co.uk

Looking to join PAPA as a supplier member?

LAKESIDE FOOD GROUP LTD. The Courtyard, Ketteringham Hall, Ketteringham, Wymondham, Norfolk NR18 9RS Contact: Gary Irvine Tel: 01603 813888 girvine@lakesidefoods.co.uk www.lakesidefoods.co.uk

LEATHAMS LTD The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE Contact: Customer Support Tel: 0115 968 3190 NottinghamTelesales@ leathams.co.uk www.leathams.com LEPRINO FOODS LTD. 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 lutting@leprino.co.uk

MULINO CAPUTO Corso San Giovanni a Teduccio, 55, Napoli, Campania 80146 Italy Contact: Antonella Lardo Antonella@mulinocaputo.it www.mulinocaputo.it/en/ PAN’ARTISAN Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com

PRINT CREATIONS LTD. 68 Gassiot Road, Tooting London SW17 8LA Contact: Bina Naik Tel: 0208 6721906/07737008717 Print.creationsLtd.@gmail.com www.printcreationsltd.com

QUALITOPS (UK) LTD. Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk

SALVO 1968 LTD. Unit 22 Bessemer Park, 250 Milkwood Road, Herne Hill, London SE24 0HG Contact Name: Rosa Gibson Tel: 0800 122 1968 ciao@Salvo1968.co.uk

SILBURY Beaumont Road, Banbury, Oxfordshire OX16 1RH Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk

STATESIDE FOODS LTD. Direct House, Lancaster Way, Wingate Industrial Park, Bolton BL5 3XY Contact: Phil Goodall Tel: 01942 841200 Mobile: +44 7714999206 sales@stateside-foods.co.uk www.stateside-foods.co.uk WHITWORTH BROS LTD. Victoria Mills, Wellingborough, Northants NN8 2DT Contact: Gary Somers Tel: 01933 441000 enquiries@whitworthbros.Ltd.uk

ASSOCIATE MEMBERS

SHOPPERCENTRIC LTD. Contact: Jamie Rayner Tel: 01993 222 391 jamie@shoppercentric.com

ZEMPLER BANK Contact: Sales referrals@zemplerbank.com www.zemplerbank.com

Contact Andrew Emery, 01291 636334, email andrew@jandmgroup.co.uk for details.

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INDEX OF PRODUCTS BEVERAGES Beer Carnevale Ltd. Casa Julia Coffee Carnevale Ltd. Casa Julia Mineral Water Carnevale Ltd. Casa Julia Soft Drinks Carnevale Ltd. Casa Julia Wine, Spirits & Liqueurs Carnevale Ltd. Casa Julia CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. Leprino Foods Ltd. Leathams PLC Eggs Futura Foods UK Ltd. Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. Leprino Foods Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Alphin Pans Pizza Boxes Print Creations Ltd. Pizza Lid Supports Alphin Pans

FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. Casa Julia Eurostar Commodities G.R. Wright & Sons Ltd. Mulina Caputo Whitworth Bros. Limited Premixes (Bread & Cakes) G.R. Wright & Sons Ltd. FOOD WHOLESALERS Eurostar Commodities Leathams PLC Salvo 1968 Ltd. FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Olives Casa Julia Leathams PLC INSURANCE Insurance Protector Group KITCHEN & SERVING EQUIPMENT Baking Pans Alphin Pans Drinks Systems Carnevale Ltd. Fryers Jestic

DOUGH & PIZZA EQUIPMENT Dough Trays Alphin Pans Pizza Accessories Alphin Pans Pizza Making Systems & Equipment Alphin Pans Pizza Ovens Jestic Pizza Pans Alphin Pans

MEAT Bacon Dawn Farms Leathams PLC Beef Leathams PLC Lakeside Food Group Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farms Leathams PLC Italian Meat & Sausages Dawn Farms Pancetta Carnevale Ltd. Danish Crown Qualitops (UK) Ltd. Pepperoni Carnevale Ltd. Danish Crown Dawn Farms Qualitops (UK) Ltd. Salami Carnevale Ltd. Danish Crown Dawn Farms Qualitops (UK) Ltd. OILS & VINEGARS Olive Oil Leathams PLC Silbury Marketing Ltd.

PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Casa Julia Leathams PLC PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products BV Pan’ Artisan Pizza Bases & Crusts Pan’ Artisan PIZZA SCHOOLS TRAINING G.R. Wright & Sons Ltd. PIZZA TOPPINGS Euro Pizza Products BV Salvo 1968 Ltd. Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Danish Crown Dawn Farms Lakeside Food Group Qualitops Silbury Marketing Ltd.

READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Stateside Foods Ltd. SOUPS, SAUCES, STOCKS & DRESSINGS Pasta Sauces Leathams PLC Pizza Sauces Leathams PLC Silbury Marketing Ltd. TOMATOES Canned Tomatoes Silbury Marketing Ltd. Casa Julia SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Leathams PLC

The Pizza Pasta & Italian Food Association is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: CHAIRMAN Sunny Chhina (The Fat Pizza) VICE CHAIRMAN Phil Goodall (Stateside) CONSULTANT Richard Harrow FROZEN PIZZA MANUFACTURER David Jones (Pan Artisan) PIZZA DELIVERY OPERATORS Chain - Julian Durrant (Papa Johns) Small Chain - Khalil Rehman (Caprino’s Pizza) Independent Katy Habibian (Village Pizza)

SUPPLIERS Cheese Nick Waring (Eurilait) Mozzarella Lynne Utting (Leprino Foods) Meat Bryan Murphy (Dawn Farm Foods) Flour Simon Curran (Whitworths) Equipment Richard Norman (Jestic) Tomatoes James Faulkner (Leathams) Italian Wholesaler Jay de Vito (Salvo 1968)

The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB Telephone: 01291 6363338 or email subscriptions@papa.org.uk

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index registered suppliers

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Classifieds

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