Issuu

August 2026 | Issue 235

& Italian food magazine

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August

2026

Welcome

I think it’s fair to say that Prosecco is up there as one of the most famous global drink brands – and its perception today is undeniably changing. We delve deeper into the modern interpretations of this Italian sparkling wine, to see how its versatility is driving demand and changing expectations. Variety is certainly the spice of this issue, with our continued feature previews of the European Pizza Show and London Food & Drink Festival. We also catch up with the award-winning experts at Village Pizza Kitchen, who elaborate on the popularity of different regional Italian styles for pizza bases.

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Contents REGULARS

A pizza schools special, Carnevale celebration, catch-up with Allied Mills and comprehensive news section should guarantee something for everyone. I hope you enjoy.

4 News 48 Classiﬁeds & Index of suppliers

Ciao!

PAPA AWARDS 2026 ALEX BELL - EDITOR alex@jandmgroup.co.uk

12 It’s just a few months away… and preparations are in full swing GLOBAL TRENDS

20 Insight from Mulino Caputo on how Covid changed the game PREVIEWS

22 The list of speakers and exhibitors is growing for EPS 36 Five shows, one ﬂoor – the London Food & Drink Festival CELEBRATION

24 Recognition of Carnevale’s extra-special 60th birthday! PIZZA SCHOOLS

28 New products and plenty of knowledge at Eurostar Commodities 30 Salvo looks to bridge the gap between skills and foodservice INSIGHT

32 Allied Mills mix sustainability with cutting-edge techniques BASES & DOUGH BALLS

38 We get the ingredients lowdown from Village Pizza Kitchen WINE

42 Prosecco is evolving and the masses are ready to consume 44 The tale of Follador is a remarkable one – and it continues 46 Jeff Harrison from Prestige Food & Wine talks menu design

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Perfect Pepperoni P Pe epepp ppepero eerroron roonnini

NEW

CUP AND CHAR

Introducing our new Q Cup range. Our latest pepperoni inspired by America that cooks up crispy, charred, and curls to perfection. CONTACT US FOR A SAMPLE PACK

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01553 772 522

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NEWS

We celebrate the UK’s finest young culinary talent, examine crucial industry data, preview a fresh focus on regenerative farming and plenty more.

Foodservice inﬂation stabilises in May Food & drink prices in the hospitality sector eased by 0.1% month-on-month in May, according to the Foodservice Price Index from NIQ and Prestige Purchasing. The fractional deflationary movement brings a measure of stability after an uptick in inflation in April. It demonstrates the continued resilience of UK supply chains in absorbing uncertainty in global commodities. May’s most significant downward price movements came in fresh produce, dairy and oils. Vegetables continued a deflationary trend, after the transition to peak European growing conditions improved supply volumes for salads, leafy crops and outdoor produce. There was also an easing of prices in the milk, cheese and eggs category, driven by robust domestic farmgate milk production and intense retail competition, which anchored costs despite fluctuations in global dairy demand. Similarly, the oils and fats category recorded a modest decline, reflecting a softening

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in international palm and soybean oil markets due to weaker global importing. However, inflationary pressures continue to affect several other areas. Items like soft drinks, jam, syrups and chocolate have been hit by challenges in global sugar markets, including firmer crude oil prices and expectations that a larger proportion of Brazil’s sugarcane crop will be diverted towards ethanol production rather than exports. The coffee, tea and cocoa category also inflated in May, as irregular rainfall patterns and low stock levels sustained elevated pricing for coffee out of Brazil and Vietnam. Fish remained structurally inflationary due to strict North Atlantic quota restrictions and high operational costs in capture fisheries and aquaculture. Shaun Allen, CEO of Prestige Purchasing, said: “A month-on-month drop of 0.1% in May provides a welcome,

albeit slight reprieve for hospitality. The deflation in key domestic categories like dairy and vegetables is a testament to strong local supply and the effectiveness of forward-buying strategies. However, operators cannot afford to be complacent. Global energy markets remain elevated, impacting sugar and beverage costs through ethanol diversion, while structural supply issues continue to plague fish and coffee. As we head into crucial summer trading, extreme weather events across major growing regions remain the most significant risk factor. Procurement teams must remain vigilant, leveraging this period of relative stability to secure supply lines against potential climate-driven volatility in the second half of the year.” Reuben Pullan, senior insight consultant at NIQ, said: “At a time of exceptionally high costs for hospitality, any signs of stability in food & drink prices are welcome. However, many commodities remain at risk of volatility, and sustained deflation seems unlikely.”

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NEWS

All RISE for Regenerative Farming Week RISE Re:Gen has announced the launch of an annual campaign, British Regenerative Farming Week. From 12-19 September 2026, the focus is bringing together farmers, retailers, bakeries, manufacturers, sustainability teams and supply chain partners around one shared aim: to champion practices that restore soil health, support biodiversity, strengthen rural communities and build a more resilient system. Led by RISE Re:Gen and sponsored by Eurostar Commodities, it’s designed to create a national platform for people and organisations already leading the way in regenerative farming, while giving more businesses the confidence, tools and opportunity to take part. Regenerative farming is becoming central to conversations around food, climate, nutrition, nature and supply chain resilience. British Regenerative Farming Week will help turn that growing interest into visible action by giving farmers a stage to tell their stories, brands a way to show meaningful support, and the wider food industry a shared moment to recognise the role it can play in shaping the future. Organisations will be encouraged to share farmer stories, host farm walks, run customer campaigns, create regenerative menus, devise team learning sessions, publish progress updates and support schools and communities with educational resources. Retailers and brands can highlight products linked to regenerative supply chains, sharing content and creating dedicated point of sale and digital storytelling. Bakeries, restaurants, cafés and foodservice operators can mark the week with a special dish, loaf, pizza, pastry or menu feature, using ingredients sourced from regenerative farms. Tim Parton, a founding member of the The Green Farm Collective, said: “This is about creating a clear, credible and national moment for a movement that is already reshaping the future of food and farming. Regenerative farming has the power to connect people with the soil, nature, farmers and supply chains behind the food they eat. By bringing stories, resources and activity together in one place, we want to build recognition, participation and momentum year after year.” Jason Bull, MD of Eurostar Commodities, added: “This is a vital opportunity to put farmers, soil health and resilient supply www.papa.org.uk 235_P&P_Aug26_p04-11_News_G AB.indd 5

chains at the heart of the conversation. We believe the future of food starts with the soil. Through RISE Re, we are proud to support a campaign that champions regenerative farming, celebrates British farmers and helps businesses take meaningful action towards a more sustainable food system.” Farmers will be at the heart of the week, creating a national stage to share practical experience, challenges, successes and the work already happening across British agriculture. Join the conversation using #regenerativefarmingweek.

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NEWS

Major recognition for Nantwich cheesemaker Heler Foods and its Eatlean Protein brand have secured a remarkable 26 medals and three trophies at the 2026 International Cheese & Dairy Awards (ICDA). The Nantwich-based business achieved a haul of six Gold, eight Silver and 12 Bronze medals, with awards spanning traditional British cheeses, foodservice products and high-protein dairy. Heler Foods also took home three major category trophies: ● Champion Farmhouse White Cheshire Cheese for its Traditional White Cheshire. ● ICDA Award – Best Single Bite Finger Food for Eatlean Protein Cheese Bites. ● ICDA Award – Best Foodservice Innovation in Show for Eatlean Protein Cheese. Eatlean Protein emerged as one of the competition’s standout brands, with recognition across high-protein snacking, foodservice, convenience formats, travel retail, export and packaging innovation. The business also enjoyed major success in foodservice, with Gold medal wins for both Eatlean Protein Cheese, recognised as the Best Newto-Foodservice Brand Launch, and Eatlean/Mozzarella Mix, which won the Foodservice Grated Cheese category. And Heler Foods’ collaboration with Yorkshire-based Sauce Shop secured four medals, including a Gold Award for Buffalo Hot Cheese Slices, highlighting

growing consumer demand for bold flavour innovation. George Heler, CEO of Heler Foods, commented: “The results confirm Heler Foods as the market’s most innovative cheese producer. Across Lyme Bank Farm, HFP in Wales and our Nantwich creamery, our teams consistently deliver the excellence needed to set new industry standards. By combining the timeless craft of our award-winning Cheshire cheese with modern innovations like the Eatlean brand, we demonstrate true leadership in traditional and high-protein categories. “This balance of heritage and innovation is supported by our advanced manufacturing capabilities and strategic co-production with premium brands such as Sauce Shop. “Heler Foods is uniquely positioned to deliver for foodservice, B2B and QSR. Our Gold Award-winning Eatlean Protein Cheese and Eatlean/Mozzarella Mix reinforce our reputation as a trusted supplier to the catering and manufacturing sectors, combining artisan expertise with scalable innovation.” Melody Chapman, sales & marketing director at Heler Foods, said: “We are incredibly proud of these achievements. Winning 26 medals and three major trophies at one of the world’s most respected dairy competitions is a fantastic

recognition of the passion, expertise and innovation across our business. “What makes these results particularly special is the breadth of success. Our traditional White Cheshire has been recognised as the best in its class, while

our Eatlean Protein range continues to lead the way in developing healthier, high-protein dairy products for modern consumers and foodservice operators. “These awards demonstrate that we can deliver heritage cheesemaking excellence and cutting-edge innovation from our home here in Cheshire.”

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NEWS

B Corp celebration for Agugiaro & Figna Le 5 Stagioni, Agugiaro & Figna’s long-established brand dedicated to the professional pizza sector, has announced an important new milestone for the Group: the achievement of B Corp Certification. Agugiaro & Figna is the first milling company specialising in soft wheat processing to receive this prestigious recognition in Europe. The certification is awarded to companies that operate according to high standards of social and environmental responsibility, transparency and continuous improvement. This achievement further strengthens the journey that began when the company became a Società Benefit under Italian law in 2024. Founded in 1985 as the first Italian brand dedicated to professional pizzamaking, Le 5 Stagioni now offers more than 40 high-quality flours and mixes, present in 96 countries worldwide.

Through its products, the brand promotes quality, reliability, milling expertise and an increasingly responsible approach to

business across the global pizza industry. Visit le5stagioni.com & agugiarofigna.com

IGD downgrades away from home forecast IGD’s latest UK away from home (AFH) forecast shows recovery across the market has been delayed, with weaker than expected performance in 2025 and ongoing economic pressures leading to a downgrade in the outlook. The away from home market is forecast to grow from £103.3bn in 2026 to £122.8bn by 2031, although inflation will account for 85% of total value growth. However, IGD expects 2029 to be a turning point, with volume recovery beginning as demand strengthens, due to improved economic conditions and modest gains in disposable income. Nicola Knight, head of AFH insight at IGD, said: “While pressures will continue www.papa.org.uk 235_P&P_Aug26_p04-11_News_G AB.indd 7

over the next few years, the horizon shows promise, and businesses can emerge strongly if they focus investments on value, experiences and operational efficiency in the meantime.” IGD’s revised forecast reflects weaker footfall across full-service restaurants, QSRs and pubs during 2025, alongside lower than expected price inflation, as operators absorbed rising costs rather than risk further reductions in customer visits. Geopolitical disruption is another factor. IGD also expects GLP-1 (weight loss medication) adoption to reduce away from home spending by almost £1bn by 2031, having included its impact in the forecast for the first time. This reduction will

be due to the medication affecting visit frequency and spend across the sector. QSRs are expected to remain relatively resilient due to their value positioning and convenience, although lowerincome consumers reducing spend and downtrading opportunities becoming more limited will temper growth. Full-service restaurants and pubs face a slower recovery, with ongoing pressure on visit frequency, margins and spend. Knight commented: “As consumers become more selective, the best way for businesses to outperform the market is by understanding which occasions their customers are still prepared to prioritise and building propositions around them.”

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NEWS

Stock up and save with Booker initiatives To support foodservice operators, diners, sandwich shops and cafés during the busy summer season, Booker has locked prices on over 600 products as part of its ongoing value campaign – launched alongside its new Summer 2026 Food & Drink Guide, with menu ideas, new products and trending lines. Phase two of the Value Locked campaign has offers on Booker’s most popular products, with savings on both branded favourites and own-brand lines. The guide features menu inspiration for platters and sharing boards – with family-style dining, group grazing and sharing plates incoming for summer, with an eye on bold, global flavours, alongside sociable and shareable presentation. Booker has added three new lines to its recently launched Food to Share range – Waffle Fries, Potato Pops and Mini Brie Bread Rolls. Available under its Chef’s Menu own label, these tap into trends for group grazing and small plate dining, giving operators flexible and flavourful foods that elevate the menu across multiple times of day.

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To support efforts to minimise wastage, the range is portion controlled and features versatile, frozen foods that work hard across menus to maximise profits for operators, bringing consistency, versatility and speed of execution that busy kitchens require. They also meet the evolving dining behaviours of consumers following GLP-1 diets, where smaller, portioncontrolled dishes are the order of the day. Chefs can compile an Italian-style platter with the Pork and Nduja Meatballs, Breaded Mozzarella Sticks and Garlic Mushrooms, or a Tex Mex combo board with Frickles, Nacho Cheese Triangles and Breaded Jalapeño Peppers. The Food to Share offer features 20 lines, with more to be added in the coming months. For the burgeoning on-the-go and takeaway market, Booker has rolled out a new range of value disposable packaging and kitchen essentials, including bagasse containers, plant fibre food boxes, kraft burger boxes, boat trays and bowls. The professional range is designed to meet the evolving needs of operators, bringing practical, cost-effective, quality packaging

solutions that meet consumer expectations for out-of-home eating experiences. The Summer 2026 Food and Drink Guide is live on the website and in branches now. Booker has also locked prices on over 600 lines until 8 Sep 2026. Visit booker.co.uk for more details. www.pizzapastamagazine.co.uk 29/07/2026 15:18

NEWS

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NEWS

Teen Armstrong crowned Risotto Chef king

A student from Loughborough College has been named winner of the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2026. Nathan Armstrong, aged 18 from Sileby, impressed judges with his ‘Home Grown Artichoke and Local Stilton Risotto’. It showcased creativity, technical skill and a strong commitment to sustainability. Chairman of Judges, Paul Gayler MBE, said: “Preparing a great tasting risotto is the combination of several vital techniques done well but also working in harmony. The end goal creates a dish that is not only rich and flavourful but a risotto that’s creamy, with grains still slightly firm in the centre. We felt Nathan’s was a triumph in all the above, while at the same time interesting and well-balanced. An all-round great final this year, with some great entries and competent cooking shown by these young students. Our industry is in good hands.”

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Darren Creed, lecturer at Loughborough College, said: “I am over the moon for Nathan. He started as part of our Junior Chefs Academy aged 12, and what a journey he has been on. He is an absolute pleasure to teach, he listens and takes it all in. A well-deserved win.” Armstrong said: “I am so very happy, and it’s all thanks to Darren, mentoring and coaching me. It is such an honour. “My risotto celebrates everything I value about cooking: family, homegrown ingredients and proudly supporting local producers. Using Riso Gallo rice as the foundation, I’ve created a dish inspired by my nana’s garden, where I first learned how much joy and flavour can come from food grown with care. “The star vegetables are her artichokes, which bring a tender, earthy sweetness that pairs beautifully with

the creaminess of the rice. I treat them simply and respectfully – slowly cooked to preserve the natural flavour and remind me of the meals we shared around her kitchen table. “To honour local craftsmanship, I finish the dish with Long Clawson Stilton from down the road. Its rich, salty sharpness melts into the risotto, adding depth and character, without overpowering the freshness of the vegetables. This cheese represents the best of our local food community: skilled producers, traditional methods and a sense of place. This is close to the Italian Dolcelattes, so it’s a nod to the heritage as well.” Twelve culinary students took place in the Grand Final at Tottenham Hotspur Stadium in London on 1 June 2026, after

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NEWS Image credits: Craig Martin

winning their regional heats. Finalists cooked for an esteemed panel of industryleading chefs, including Paul Gayler MBE; Michelin-starred Fabio Pisani and Lorenzo Pesce from Il Luogo Aimo e Nadia in Milan; Jiri Dvorak, head chef at The Italian Embassy, Adriano Cavagnini, executive chef at the Bvlgari Hotel; Francesco Dibenedetto; James Golding, culinary director at Rockwater Group; journalist Barney Desmazery; and Carmela Sophia Sereno, Italian chef and author. Armstrong received an all-expensespaid, four-day work experience in Milan with Chef Pisani and his team. Runner-up Donal Bryne, from Waterford College in

SE Ireland, won a prestigious stage at the Italian Embassy in London. Open to student chefs and apprentices aged 17-23, the competition celebrates the next generation of culinary talent, while promoting sustainable cooking practices. Riso Gallo, a pioneer in sustainable rice production and official supplier to Tottenham Hotspur Stadium, encourages participants to minimise food waste and maximise ingredient use. “The competition is in its ninth year, and the quality keeps improving,” said Jason Morrison, MD of Riso Gallo UK. “We have focused on important topics, including having sustainability at the heart

of everything we do, while creating a fivestep process that helps young chefs create a perfect risotto. We also ensure food waste is eliminated where possible.” Check out youngrisottochef.com.

NEW

Conveyor Pizza Oven Touch Control

FX201M & FX202M Spiral Mixers

● 45cm direction control belt.

● 30litre (20KG) Spiral dough mixers.

830 EM and 430 EM – Twin Deck and Single Deck pizza ovens

● 50 x 35cm Pizza/hr, fully adjustable

● Fixed Head, 1 0r 2 speed options, supplied

● Twin Deck and Single Deck pizza ovens.

speed, and temperature to 400 Degrees Centigrade. ● Forced air circulation for fast even baking! ● Lateral inspection door and window.

with casters. ● Powerful chain driven mixers with the versatility of 13amp single phase power.

● 63 Cm x 63 Cm internal stone deck size.

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● 32 x 30Cm Pizza/hr per deck. ● Thermostatic control up to 400 degrees

centigrade.

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Experience and knowledge: Our judges ensure no half-baked decisions With the entry window for this year’s PAPA Industry Awards closing, our judges are primed and excited to celebrate the industry’s elite.

In the last issue of the magazine, we highlighted six important benefits of taking home a prize at the PAPA Industry Awards: • • • • • •

A stronger reputation, greater customer confidence and enhanced trust. Improved brand recognition and a stronger presence in the marketplace. A valuable chance to stand out from competitors and showcase your achievements. Increased credibility with customers, partners and investors. Greater industry interest and stronger opportunities for market access. Added perceived value, helping to support premium pricing.

There’s another important reason these awards shine: the way they are judged. Our panel brings together expert judges from across the industry. They independently draw up the shortlists in each category, adjudicate at the judging sessions and ultimately choose the winners.

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Depending on the award, their decisions are shaped by a mix of the supporting documentation provided with each entry or nomination; independent market data from Lumina Intelligence, FutureFoodservice and Kantar Worldpanel; product tasting; and online judging sessions. This year’s judging panel is 15 strong, with each judge highly respected in their field – from environment and sustainability to marketing, new product development and all-round business acumen. As a PAPA Awards judge, there is a lot to consider. It is not just taste, but presentation, ingredient inspiration, environmental factors… and quite often that little something extra. One thing is certain: we could not run this fantastic event without the contribution of our judges. They generously give their valuable time to consider every entry and share invaluable expertise. You can get to know the judges a little better by visiting the awards website. Whether you are a nationwide giant or local operator, the judges take scale into account, so every entry is in with a brilliant chance of winning. Good luck!

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The Award & Competition Judges

Andy Wright Sustainability Specialist

Chris Dickinson Il Fornaio

Fran Haycock Sustainability Specialist

Gail Walker Red Cool Consulting

Gareth Hobbs Visionary Food Solutions

Ged Futter Retail Specialist

James Faulkner Leathams

Jonathan Edmunds Woodly

Maurice Abboudi Consultant

Michael Eyre Jestic

Nick Gross LanburyHundred

Nicola MacDonald Montgomery Events

Richard Harrow Consultant

Marco Fuso MFP Consultancy

Theo Randall Chef and Restaurateur

Important Judging Dates Shortlisted entries in these categories will be asked to send samples in advance of the product judging days at Jestic Foodservice Solutions.

At the online judging sessions for these categories, shortlisted entries are asked to present to our judging panel and an invited audience.

Manufactured Pizza Award

Environmental & Sustainability Award

Tuesday, 8 September 2026

Italian Style Ready-Made Main Meal Award and Italian Style Food Award

Wednesday, 9 September 2026

Tuesday, 22 September 2026 at 10:30am

Business & Product Innovation Award

Tuesday, 22 September 2026 at 2:00pm

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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 Announce that the ample confines of the London Marriott Hotel Grosvenor Square will host 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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S I M P L E | A U T H E N T I C | R E S P O N S I B LY S O U R C E D

American Style

Pepperoni Toppings

VIEW WEBSITE

Fresh Basil

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For UK supply sales@silbury.co.uk Tel: 01926 410022

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PROUD SPONSOR OF THE PIZZA, PA S TA & I TA L I A N F O O D I N D U S T R Y AWA R D S 2 0 2 6 www.papaindustryawards.co.uk

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PAPA 2026 Industry

Awards

SPONSORED BY

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PIZZA CHEF

of the year 2026

The Sponsor Ingredients

FUTURA FOODS PARAM PANEER CATEGORY Think you know paneer? Think again. Meet Param Paneer, the protein-packed cooking cheese crafted to unlock endless culinary possibilities. Paneer is a fresh cow’s milk cheese that doesn’t melt and is best used as the perfect blank canvas for ﬂavour fusion. With its unique, spongy texture and mild, creamy profile, it is a total sucker for ﬂavour – designed to absorb every marinade, spice and sauce you throw at it. Whether you slice, sizzle or crumble, Param Paneer is ready to showcase real innovation on pizza menus!

WHITWORTH BROS. FLOUR CHEF’S SPECIAL CATEGORY Whitworth Bros. opened its first mill in 1886, and their Originals range of ﬂours draw on over a century of history, heritage and baking expertise. Using the Originals Strong Pizza Flour, competitors are challenged to create a pizza worthy of the ‘Chef’s Special’ designation.

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Pizza Ch ef of the Ye ar 2025, Michele Rutiglian o

SILBURY SIGNATURE PIZZA SAUCE CATEGORY Silbury is Europe’s largest pizza sauce provider. Their Signature pizza sauce is generously seasoned with oregano, basil, garlic and black pepper for a stronger, more aromatic ﬂavour. Additionally, it is processed through a finer screen to give it a smoother texture.

DANISH CROWN SUPERTOPS CATEGORY Danish Crown’s SuperTops range of toppings are ideal for pizzerias, takeaways and foodservice kitchens, helping you serve bold, satisfying dishes with minimal preparation. SuperTops Smokey Bacon Topping features high-quality, pre-cooked bacon pieces with a distinctive ﬂavour, SuperTops Sliced Salami is high quality and pre-sliced. This topping provides consistent ﬂavour, texture and spice.

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GLOBAL TRENDS

Forward thinking Head of Mulino Caputo, Antimo Caputo, talks exclusively about the long-term fallout from the Covid pandemic and how his business turned it into an opportunity. TIME FOR TRANSFORMATION Despite being an historic brand of professional flours with decades of experience, the pandemic represented a watershed moment for us – as it did for everyone. With pizzerias and restaurants closed, we capitalised on the explosion in domestic demand, accelerating into largescale retail trade and transforming a longstanding specialisation in the HORECA sector into a new growth engine. Covid changed many Italian habits. Among them, the relationship with home cooking: suddenly, millions rediscovered the pleasure of kneading dough, making bread, pizza, desserts and homemade pasta. Flour became a central, almost symbolic product. No longer just a basic ingredient but a small tool for healing, creativity and normalcy. The HORECA slowdown could have turned into a crisis. Instead, it became an opportunity to strengthen our presence in large-scale retail, engage with a new audience and celebrate a flour already known and appreciated by professionals.

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SOCIAL STRENGTH Let’s say that Covid represented a major evolution for us, rather than a change. Our historic sector, the restaurant industry, suffered a sharp slowdown. But at the same time, an unexpected opportunity arose. Distribution needed flour, because everyone at home had started kneading dough. People were making bread, pizza and desserts, experimenting with recipes. This gave us the opportunity to enter the shelves at a time when there was curiosity for quality flour, used by professionals. The role of social media was also important. Experts shared recipes, showed off dough and explained how to use flour. Thus, consumers recognised Caputo as a benchmark in the professional world. An interesting, virtuous circle was created: large-scale retailers needed the product, the public was curious and we already had a strong brand in the restaurant industry. From the kitchens of professionals, we arrived on the tables of Italians. Flour became a sought-after product. But the issue during Covid wasn’t

so much production but packaging it in sufficient quantities for retail. That’s why we made a significant industrial investment, particularly in the Campobasso plant. We more than quintupled our capacity, especially around packaging. It was a decisive step. When the first packets of flour arrived, we received a strong response from distribution. From then on, growth was significant, both in terms of quantity and quality. Today, we can say that that investment has allowed us to embark on a new, broader phase, without losing our connection to our original world. FINDING SYNERGY The transition to large-scale retail is of course complex, with constant pressure around margins. But we haven’t become a retail-only company – we thrive in foodservice. We have reinstated all our professional channels and, in fact, strengthened them. Today, we operate across traditional HORECA and large-scale retail. The

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GLOBAL TRENDS important thing is we haven’t made them compete – there is synergy. Communication is fundamental, having embarked on a significant journey through TV, traditional channels, print and social media. The goal was to introduce Caputo to a wider audience. It wasn’t enough to be known by professionals; we wanted to become a point of reference for Italian consumers as well. During Covid we made a choice: never abandon relationships with customers and foreign consumers. We couldn’t travel and were physically distant but maintained strong contact, remaining close to all of our partners. And this was recognised in South America, Europe and other distant markets; personal relationships and

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continuity are extremely important. When the post-pandemic restart arrived, many customers chose Caputo – recognition of a bond built over time. DIVERSITY & DYNAMISM Another piece of the jigsaw is acquiring expertise in other segments, having entered the gluten-free world about 10 years ago. We have always believed that gluten-intolerant consumers should be able to choose high-quality ingredients. This year, we presented an expansion of the range at TuttoFood, with 500g sizes also designed to reduce waste. We launched products like oat flour, aimed at an increasingly informed consumer who wants to choose diverse ingredients every day, suited to a dynamic lifestyle.

The world of flour is no longer static. Consumers are changing, experimenting and seeking new products but they always demand quality, transparency and reliability. We want to accompany this evolution without losing our identity. And part of this is in Ripalimosani, near Campobasso, where we’re aiming to create the greenest and most sustainable mill in Europe. We’ve already built a carbonneutral warehouse with photovoltaic and cutting-edge packaging systems. This is an investment of approx €60-70 million, confirming our commitment to growth and innovation. The goal is to get there by the end of next year. It follows a pattern of industrial expansion, having made major investments in Bergamo. And over the past year, we have pumped a significant portion of our turnover into innovation, machinery, technologies and facilities. Not only increasing production capacity but improving performance in terms of quality and productivity. Growth cannot be merely quantitative; it needs to be orderly and efficient, capable of strengthening the product and organisation to meet the challenges of the coming years.

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PREVIEW

Coming together Our exclusive coverage of the European Pizza Show (EPS) continues – from forums to competitions and the finest culinary talent. AN IDEAL FORUM Organised by Bellavita Expo, EPS returns on 18-19 November at Excel, London. The ultimate meeting point for the pizza and entire hospitality sector, it brings together over 300 international brands from across HORECA. Exhibitors take the floor to showcase all the latest in pizza, F&B and hospitality. It’s the perfect stage to discover the most innovative ingredients and products on the market, plus services supporting hospitality that include specialist cheeses, wines, cured meats, packaging and more. Additionally, EPS welcomes the highly anticipated two-day European Pizza Forum, organised in collaboration with our very own Pizza, Pasta & Italian Food Association (PAPA.) It brings together operators, entrepreneurs, investors and experts to discuss trends, challenges and opportunities shaping the future. Among the first confirmed sessions, Thom Hetherington – founder of Landing Light – will lead two discussions focused on growth and innovation: Funding & Investment: Who’s Backing Growth in 2026?, exploring investment opportunities for ambitious businesses, and Tech That Actually Drives Profit: Tools, Data and Real ROI, focusing on how technology and data can deliver measurable operational improvements.

The Forum also features Aggregators vs Operators: The Challenges of Delivery, a session exploring the evolving relationship between delivery platforms and restaurant operators, including a presentation by Peter Backman, followed by a discussion featuring Sunny Chhina, founder of Fat Pizza; Anis Hadgi, MD of Fireaway Pizza; and Pamela Aiko Tironi, CEO and co-founder of The Pizza Room. BEST OF THE BEST A true showstopper, the European Pizza Chef Competition celebrates the creativity and expertise of professional pizzaioli

from across Europe. It has already received over 90 applications within the first two months of opening, including entries from chefs working for awardwinning pizza chains. From these, 40 finalists will compete live at the show,

showcasing their talent in front of visitors and industry experts. The International Buyers Programme, in collaboration with Bellavita Expo’s commercial partners Cibus Parma and TuttoFood Milano, with the support of the Italian Trade Agency (ITA), connects exhibitors with qualified buyers from across Europe, creating business opportunities for participating brands. And the EPS Awards – an evolution of the Bellavita Awards – make their debut, recognising and celebrating the best products showcased by exhibitors. With its business opportunities, education, competition and innovation, EPS is the must-attend event for the entire pizza and hospitality community. Find out more at europeanpizzashow.com.

GET YOUR FREE TICKETS AT: https://shorturl.at/KmXix

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Join Europe's Leading Trade Show in the Pizza Sector

EUROPEAN SHOW

300+ INTERNATIONAL EXHIBITING BRANDS i.i.,000+ ATTENDEES FROM THE UK AND EUROPE TUTTOFOOD

MILANO

♦· .. AclBUS

Book your stand: contact@europeanpizzashow.com I www.europeanpizzashow.com

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29/07/2026 14:05

CARNEVALE SPECIAL

Life begins at

60…

It’s been a time of celebration for Carnevale. Company director Luigi Carnevale reflects on a special birthday, the journey so far and an incredibly bright future. Sixty years is a remarkable length of time for any business in such a competitive sector – what’s been key to your success? When Carnevale was established in 1966, Britain looked very different. Italian food certainly wasn’t the everyday part of life that it is today. Carmine Carnevale, his brother Giovanni and sisters Antonia & Anna believed that Italian food deserved a place on British tables. It took vision, courage and determination to turn that belief into reality. Success does not arrive in neat fiveyear plans. It is built one customer at a time, one delivery at a time, one relationship at a time, and often one problem solved at a time. If I had to identify the key to our success, it would have to be a combination of hard work and values that are deeply rooted in Italian culture, that we have successfully replicated over here.

Food & drink have a unique ability to bring people together – connecting generations, families and even strangers around the table. That sense of sharing and authenticity is at the heart of Italian culture, and it has always been at the heart of Carnevale. We have also focused on giving customers an unrivalled choice, offering a comprehensive range of products representing all 20 regions of Italy, from the Alps to Sicily and Sardinia. At the same time, we have invested in service: with six depots across the UK, no minimum order, next-day delivery, and a dedicated customer service team. Let’s talk about your father. He must be proud of his work – and how he has moved the company forward? Yes, and he’s grateful to celebrate this remarkable milestone. Sixty years ago,

he could never have imagined that he would still be here, seeing how the company has grown and how many people are part of the Carnevale family. When Carmine left the small village of Capracotta in the Molise region, he was searching for new opportunities and a better future in the UK. He began by producing fresh mozzarella in central London and was soon joined by his siblings. Together, they worked tirelessly to build the business that you see today. It’s been a privilege to work alongside many outstanding suppliers, customers and colleagues. Some of these relationships have lasted for decades and grown into genuine friendships. We have celebrated successes together and overcome challenges. From those humble beginnings, producing just a handful of dairy products, we now have seven distribution facilities and three BRC-accredited production plants, manufacturing award-winning dairy products, cured meats, authentic Italian sausages and fresh pasta. How has your market/operational focus changed and what does the future hold? Over the years, as I mentioned, we have built strong and lasting partnerships with suppliers. We are incredibly grateful for the trust they have placed in us, allowing us to represent not only their products but, in many cases, their family names here in the UK. It’s a given that every product we sell carries not only their brand but also their reputation, and we never take that responsibility for granted.

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CARNEVALE SPECIAL range of tastes while giving smaller, local producers the opportunity to bring their outstanding products to the UK market.

The past few years have presented significant challenges, from Brexit to the pandemic, plus ongoing pressures on supply chains and the wider economy. However, rather than standing still, we adapted. We listened to customers, responded to changing market demands and continued to look for ways to differentiate ourselves from competitors. Looking ahead, we have a number of exciting projects, investing in making processes efficient, reliable and easier through an exciting web-portal. We are expanding our fleet with cleaner, more environmentally friendly vehicles, opening a new depot in South London, launching a website, investing in production machinery – including state-of-the-art fresh pasta, burrata & stracciatella lines – and introducing a range of imported Italian products in the coming months. But the focus is always on building long-term partnerships and delivering outstanding service. Where do you see Italian food in the UK market right now? It’s delightful to witness its continued success – and we are proud to have played a part.

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The UK food market has evolved considerably since Carnevale was founded. Consumers are very knowledgeable about Italian food, with a better understanding of quality, the differences between products and the importance of authenticity. This awareness has created a greater appreciation for genuine ingredients and traditional methods of production. There is more choice of global foods than ever before, so competition is hard. However, the strength of Italian cuisine is exceptional quality, the passion and craftsmanship of the people who produce it, alongside incredible freshness and diversity. To ensure this success, we believe education is essential. Consumers need to understand the value of paying for authentic products that are made with care and tradition. It is also important to showcase the incredible diversity of Italy’s regional cuisine. By introducing products from every corner of the country, we can cater to a wider

How are you incorporating artificial intelligence (AI) and technology? AI is already being used in various facets of our business – it’s an opportunity for growth, supporting day-to-day operations and making our work more efficient. If AI is used in the right way, it can be an incredible asset for a company like ours, which relies heavily on data, stock management, forecasting and, above all, excellent customer service. Finally, we would like to thank all the people that have worked for us in the past 60 years, our supply-partners from Italy and the UK, and of course our fantastic customers. We would not be here without them! Trust has been built over

time rather than transactions – perhaps that is Carnevale’s greatest achievement. My family didn’t build this company simply to reach 60 years; they built it to continue. That is a very different ambition to some businesses and is why we want to reiterate: ‘un Grande Grazie!’

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CARNEVALE SPECIAL

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29/07/2026 14:05

PIZZA SCHOOLS

At the

double Eurostar Commodities has an exciting flour launch – Pizza Tipo 1 and Pizza Tipo 2.

IDEAL COMBINATION Eurostar Commodities has expanded its specialist pizza range, launching two premium flours from miller Grandi Molini Italiani: Pizza Tipo 1 & Pizza Tipo 2. Available exclusively from Eurostar Commodities in the UK, the new semiwholemeal flours have been created for pizza professionals looking to combine reliable dough performance with deeper flavour, enhanced aroma and an authentically rustic character. Both flours contain 13% protein, producing strong, well-structured dough that remains easy to handle during

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preparation. They are suitable for professional kitchens, pizzerias, bakeries and food development teams seeking consistent results, while exploring more distinctive artisanal styles. Grandi Molini Italiani Pizza Tipo 1 is milled from stone-dehulled wheat and enriched with wheat germ, preserving more of the grain’s natural integrity and nutritional qualities. It creates pizzas with a rich aroma, lightly fragrant flavour and excellent digestibility. Pizza Tipo 2 retains a greater proportion of the wheat’s outer bran and germ for a naturally darker colour, deeper flavour and pronounced rustic appearance. The resulting pizzas are aromatic, highly digestible and full of character. Both flours deliver flexibility for professional production. Prepared dough can be stored chilled at 4°C for upto 48 hours, without compromising performance. RESULTS-BASED The technical development team at Eurostar Commodities is working extensively with both flours at its newly opened School of Pizza in Brighouse – testing hydration levels, fermentation

methods, temperatures and preparation techniques to establish the most effective ways of achieving outstanding results. Located at Eurostar Commodities’ headquarters close to the M62 and Brighouse railway station, the School of Pizza is a newly refurbished, purposebuilt training and development hub for chefs, hospitality operators and product development teams. It provides access to equipment, premium ingredients and specialist technical expertise. The facility offers hands-on masterclasses, training workshops and complimentary development space for new and existing Eurostar Commodities customers wishing to test ingredients, trial recipes or develop concepts. Courses range from introductory sessions to advanced technical, including specialist gluten-free pizza training. Pizza Tipo 1 is available in 25kg bags under SKU 4156, while Pizza Tipo 2 is available in 25kg bags under SKU 4163.

P M

L e t p a

D i c f b

To sample flours, arrange a trial or visit the School of Pizza, contact sales@ eurostarfoods.co.uk or call 01484 320516. Visit eurostarfoods.co.uk.

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EC-P

SCHOOL OF PIZZA

Professional Masterclasses Learn from renowned industry experts and gain advanced techniques, inspiration, and practical knowledge to stay ahead.

Hands-On Workshops Develop your skills through interactive training covering all things dough, fermentation, pizza styles & baking techniques.

Designed for Professionals We have something for everyone, so if you’re an aspiring pizza chef, restaurateur or pizzaiolo, our courses are designed to build confidence, improve consistency, and help you create exceptional pizza.

Get in touch to book your workshop or masterclass today. Email – diane@eurostarfoods.co.uk | Call 01484 320516 Visit – eurostarfoods.co.uk 235_P&P_Aug26_p28-31_Pizza_Schools_G AB.indd 29 EC-PAPA-Ad-August-2026.indd 1

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PIZZA SCHOOLS

Knowledge base

HANDS-ON APPROACH Over the past decade, the UK has experienced a pizza revolution. Independent restaurants have flourished, consumers are increasingly knowledgeable and expectations have never been higher. Yet behind this success lies a challenge that is quietly reshaping the industry. The demand for skilled pizzaioli has grown faster than the supply of experienced talent. The combined impact of Brexit, Covid and continued staff shortages has increased the challenge. Restaurants have had to recruit from a wider talent pool, often employing enthusiastic chefs with culinary skills but limited experience in pizza making. There are so many varieties of pizza, and to make each one consistently well involves specific technical knowledge and attention to detail – which has to be taught. Initiatives such as Salvo 1968’s Pizza School are filling an important gap between a desire to create great pizza and the technical knowledge to do so. With UK chefs coming from so many different backgrounds, the business saw an increasing need to educate and knowledge share, with the school offering both. Rather than generic demonstrations, Salvo 1958 takes education directly into working kitchens. Led by resident master pizzaiolo Luigi Forte, the programme delivers tailored masterclasses that focus on the individual needs of each business, using the restaurant’s own ovens, equipment and menu, or within Salvo’s fully equipped pizza school on wheels. For larger groups, there are classes

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In terms of closing the skills gap, pizza education matters more than ever. Master pizzaiolo and consultant at Salvo 1968, Luigi Forte, elaborates on how the business is making a difference.

at the development kitchen in London. This practical approach means chefs can immediately apply what they learn, without disrupting service or closing kitchens for training. KEEPING IT REAL The sessions cover any style of pizza the customer is interested in, as well as teaching them to deliver new options. Everything is taught, from dough hydration and fermentation to flour selection, ingredient pairings and menu development. Importantly, the commercial realities of running a successful pizzeria are also addressed. Small technical improvements can affect consistency, reduce waste, increase efficiency and ultimately protect margins in a highly competitive market. The classes are about sharing knowledge with

as many chefs as possible, to help them improve skills and learn new ones. And we have been blown away by the positive response. So many chefs want to improve how they make pizza and understand the processes better – and we are delighted to support. As the sector evolves, education is just as valuable as premium ingredients. Recognising growing demand for technical support, Salvo created its Pizza School to bring authentic Italian expertise directly to UK operators. The initiative reflects the changing role of food wholesalers, with hospitality businesses wanting partners that offer knowledge and practical guidance alongside products. Investing in skills is sure to remain a priority. Booking link: salvoschool.scoreapp.com.

www.pizzapastamagazine.co.uk 29/07/2026 14:06

B A C K T O C L A S S WITH SALVO 1968’S PIZZA SCHOOL

If you're looking to refine your existing menu, introduce new pizza styles or upskill your team, you need one of Salvo1968's Pizza School’s masterclasses with our award-winning Master Pizzaiolo Luigi Forte. What do you gain? • Tailored hands-on training either at your restaurant, in Salvo's Pizza School on Wheels or at our South London kitchen. • All pizza styles covered from traditional Italian classics to the latest trending styles • Expert guidance on dough hydration,

fermentation, flour selection and ingredient pairing • New menu ideas and techniques to improve quality and profitability • Practical solutions to reduce waste, increase efficiency and protect margins

Every session is personalised around you and your business objectives to help your restaurant succeed. For more information about how to qualify for a masterclass please email ciao@salvo1968.co.uk

Salvo1968 www.salvo1968.co.uk

ciao@salvo1968.co.uk salvo1968

SCAN ME

TO FIND OUT MORE

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

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FLOUR INSIGHT

In safe hands! With an exceptional record around sustainability and a milling team dedicated to customer service, Allied Mills combines the traditional with the cutting-edge.

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FLOUR INSIGHT PREMIUM LEAGUE As part of Associated British Foods (ABF), Allied Mills is an experienced and skilled venture – thanks to over 60 years in operation. With sites in Tilbury, Manchester and Belfast, it supplies bakeries throughout the country, supporting brands such as Kingsmill and Allinson. It’s a small, specialised team – known as the ‘Miller of choice’. “We operate to the highest standards, with our flour and durum semolina millers ensuring the best quality results for customers,” said Chris Brown, national account manager at Allied Mills. “This year, various trends are developing and demand remains steady. We’re seeing a lot more of the ‘affordable premium’ trend, with a desire for restaurant-level experiences at home.” For Allied Mills, this translates into a continued focus on quality and consistency, as manufacturers and foodservice operators combine authenticity and indulgence with value. Working closely with customers remains the priority, to understand how semolina can enhance the texture, colour and

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“WE’RE SEEING A LOT MORE OF THE ‘AFFORDABLE PREMIUM’ TREND, WITH A DESIRE FOR RESTAURANT-LEVEL EXPERIENCES AT HOME.”

quality that’s required across pizza, pasta and other Italian-inspired products. PARTICLE PRINCIPLES As the UK’s third-largest miller and one of the few capable of producing Durum wheat semolina in the UK, Allied Mills is

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FLOUR INSIGHT

“THE SEMOLINA MILL IS ONE OF THE MOST ADVANCED FACILITIES IN THE UK AND WE’RE PROUD TO SAY OUR RANGE IS USED IN PRODUCTS GLOBALLY. ” uniquely placed to stand out in a hugely competitive market. Working alongside sister companies like Allied Bakeries and Speedibake, there is a breadth of knowledge to take advantage of. “The Allied Mills brand mark is a guarantee that customers will receive consistent, high-quality flour, manufactured to the best standards,” continued Brown. “We work closely with suppliers to source the best wheat for processing at our mill, with research and development work in our laboratories, focusing on optimising nutritional benefits and particle size to get results. “At the mill, we blend to specific customer requirements to produce a range of white, wholemeal flours and durum semolina. The key to our milling process is the careful blend of wheat varieties and protein ranges to achieve a balanced and precise flour consistency. Our BRC AA+ accreditation is testament to this, with best practice guaranteed all year-round.” And as the food industry faces ongoing challenges, from regulatory requirements to financial pressures, Allied Mills

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customers continue to benefit from the service it provides – and with suppliers adapting to specific needs, that reduces pressure across the wider supply chain. BROAD STROKES As part of the wider ABF Group, Allied Mills has the benefit of extensive in-house expertise but it also operates as an independent business. A small, specialised team gives customers immediate access to all levels of the company when required, from technical support and sales management to the entire executive team. “We work with local partners and global brands alike, adding value through

our knowledge and partnership through their supply chains.” And the overall milling is a sustainable process, producing virtually zero waste. “We were the first UK miller to calculate carbon footprint, back in 2008, something we strive to improve upon. “The work is to ensure our milling team not only possesses the training and expertise to operate state-of-the-art flour mills but also the knowledge and skills needed to deliver the finest finished products, while optimising efficiency and reducing energy consumption. Currently, we are working on re-gen agri projects and looking at ways to further reduce environmental impact.” Times are incredibly challenging right now, with a volatile wheat market – and Allied Mills is working directly with customers to mitigate this. “Our focus is very much a ‘right first time’ approach, with the best value option. The semolina mill is one of the most advanced facilities in the UK and we’re proud to say our range is used in products available globally, as well as with national retailers and independent wholesalers, which highlights the true breadth of our brand. “Our durum wheat is sourced and imported through accredited supply chains, ensuring the highest standards of traceability and consistency in today’s ever-changing market,” concluded Brown. www.pizzapastamagazine.co.uk 29/07/2026 14:07

Authentic Italian flavour starts with quality ingredients. Premium durum wheat Semolina and Flour expertly milled for excellence.

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PREVIEW

F�ve shows, one roof Forming part of The London Food & Drink Festival, The National Restaurant, Pub & Bar Show is a must-attend. NEW BEGINNINGS This year marks a bold chapter for The National Restaurant, Pub & Bar Show. It now forms part of The London Food & Drink Festival, taking place alongside four other shows at Excel London on 16-17 September. For the first time, the festival brings together lunch! (the national food-to-go & coffee shop event); Natural & Organic Food Show; Artisan Food & Drink Show; and the new London Drinks Exchange. The co-located events will collectively feature thousands of food & drink products, tech and equipment from over 600 exhibitors, as well as 200+ speakers across seven stages, with the introduction of a Chef Life stage. Chris Brazier, group event director, London Food & Drink Festival, said: “We have always been proud of serving key verticals within the hospitality and food retail sectors, each with a track record of delivering the most innovative exhibitors, forward-thinking buyers and the best content programmes. But the lines are becoming increasingly blurred, with many companies operating across multiple sectors, so this is an exciting time, offering even more value for both exhibitors and visitors.” Key areas of focus at The National Restaurant, Pub & Bar Show include food & drink, plus alcohol, tech, tabletop, design and commercial kitchen equipment from the likes of PizzaSi, Peppaco, The FoodFellas, Nestlé Professional, Santa Maria UK, Food Fellas, Euro Food Brands, Pukka Pies and dozens more. Other brands to see at lunch!, Natural & Organic Food Show & Artisan Food & Drink Show include Italian Beverage Co, NOBERASCO S.P.A, Perfetti Van Melle, Salya Foods, The Earthy, Club Salami, Emelia’s Crafted Pasta and Infinity Foods. STAGES SET The National Restaurant, Pub & Bar Show has also just revealed its first wave of speakers for 2026. These include John Hutson,

Chief Executive of JD Wetherspoon; Gemma Glasson, CEO of Wahaca; Nisha Katona MBE, founder director of Mowgli Street Food; and Kate Nicholls OBE, chair of UKHospitality. Plus, world class chefs, including Mark Birchall, Tom Aikens, Cyrus Todiwala OBE and Nikita Pathakhi – just for starters! The Pub & Bar Stage, Casual DINING Stage, Restaurateurs Stage and Chef Live! Stage will showcase unmissable live demonstrations from the most innovative culinary talent. A notable session is a special Pizza Pilgrims Panel featuring founders Thom and James Elliot, CEO Gavin Smith and CFO Sophie Gilchriest. Other expert speakers across the vast selection of stages include Pano Christou, CEO of Pret A Manger; Alasdair Murdoch, CEO of Burger King; James Campbell, director of product & innovation at Sainsbury’s; Annabel Mackie, marketing director at itsu; Caroline Ottoy, managing director of WatchHouse; and Alice Hutfield, director of development at KFC. Event Manager of The National Restaurant, Pub & Bar Show and Casual Dining Awards, Stephen Herring, said: “This is about bringing the best minds in hospitality together in one place. Whether you run a single site or national brand, the insight across our eight stages will give you the tools to overcome business challenges and the inspiration to thrive.” GET YOUR TICKET NOW! The National Restaurant, Pub & Bar Show returns to Excel London on 16-17 Sep 2026 at part of The London Food & Drink Festival. One ticket will give operators access to the co-located shows. Register in advance for FREE at nrpbs.co.uk (quote priority code: RPB68). https://shorturl.at/Z7OTW

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NRP

NOW PART OF

THE LONDON FOOD & DRINK FESTIVAL BOOK YOUR FREE TICKET TODAY! nrpbs.co.uk

The National Restaurant, Pub & Bar Show is amazing and I attend every year. It is so important for us to meet suppliers and see the latest innovations.” JAMES BROWN, CEO, PREZZO ITALIAN

INCLUDING

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29/07/2026 21/07/2026 14:08 12:15

PIZZA BASES & DOUGH BALLS

It takes a

Having won a hat-trick of PAPA Awards, it’s no surprise to see Village Pizza Kitchen expanding its business model into foodservice. We spoke with founder and MD, Jo Malone.

Let’s talk about your latest news The past year has been incredibly exciting. We recently launched VPK Foodservice, a dedicated production business with a new facility in Hurstpierpoint, West Sussex. It supplies artisan, par-baked Detroit pizza bases and Italian-style sandwich breads to restaurants, pizzerias, pubs, stadiums and operators across the UK. Everything we produce is inspired by the same principles on which we built VPK – artisan methods, exceptional ingredients and an unwavering commitment to quality. Having spent years operating a busy takeaway, restaurant, events business and stadium concessions ourselves, we understand customer challenges because we’ve faced them too. Our ambition isn’t to become the biggest manufacturer. We want to become the most trusted partner for operators looking to serve great pizza without compromising on consistency, whether they’re feeding thousands in a stadium or guests in an independent restaurant.

Are ingredients evolving when developing breads and bases? Absolutely. Ingredients matter more than ever – but it’s not always about using something unusual or fashionable. We’re seeing greater appreciation for high-quality flours, longer fermentation and carefully selected ingredients that improve both flavour and texture. Consumers are educated about food, so operators are responding accordingly. For us, it’s often about what we don’t add. We focus on developing products through process rather than relying on additives or shortcuts. Time, fermentation

Village…

In terms of breads and bases, what trends are you seeing? When we introduced Detroit-style pizza at Brighton’s Amex Stadium in 2024, it was a relatively new concept for many. Since then, we’ve seen growing awareness and interest, as more operators look beyond traditional Neapolitan, embracing regional styles that offer something different.

What’s exciting is that Detroit isn’t just visually distinctive – it’s well suited to high-footfall, fast-service environments. It delivers a premium, handcrafted product, alongside reduced waste and the ability to maintain quality during busy trading periods. In today’s hospitality market – where speed, labour efficiency and consistency are all critical – those operational benefits are becoming just as important as the flavour itself. We’re seeing a similar trend with artisan breads. Operators want authenticity, versatility and a point of difference. One of our foodservice customers asked us to develop a traditional schiacciata bread for premium Italian sandwiches, reflecting the growing demand for bakery products that work across multiple dayparts and help businesses broaden their offer. We are always looking for the next opportunity in UK foodservice. That curiosity took us to Rome to research Pizza al Taglio. While it’s relatively niche here, it has many qualities – authenticity, excellent holding characteristics and the ability to deliver premium results in high-footfall environments. Overall, I think the market is moving towards regional Italian products with a genuine story behind them. Customers are becoming adventurous and discerning, while businesses want exceptional flavour, craftsmanship and operational efficiency.

CMY

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29/07/2026 15:13

The Constant behind your Talent

le5stagioni.com

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PIZZA BASES & DOUGH BALLS and refusing to compromise on quality just to reduce costs. Premium doesn’t necessarily mean expensive. It means offering a product that’s worth paying for because the quality is evident from the very first bite.

and quality ingredients create breads and pizza bases with better flavour, structure and performance. How important are the terms artisan and premium in the modern market? Incredibly so, but only if they’re genuine. The words ‘artisan’ and ‘premium’ have become widely used, so consumers are looking beyond the label and asking whether the product actually delivers on its promise. To us, artisan isn’t just about marketing; it’s about the decisions you make every day. It’s investing in better ingredients, using traditional techniques

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As an independent, what are the major challenges you face? Like most independents, there are rising costs across ingredients, labour and energy, while customers remain understandably price conscious. One of the biggest challenges is competing with large-scale manufacturers that benefit from significant economies of scale. However, independents also have advantages. We can innovate more quickly, listen closely to customers and continually refine our products based on real-world feedback. We also have to maintain quality while growing. As demand increases, it’s essential that every product leaving our facility reflects the standards we’ve built our reputation on. That’s something we’re absolutely committed to. What does the future hold? We’re optimistic. Our focus is to grow VPK Foodservice sustainably, while developing innovative artisan pizza and

bakery products for the hospitality sector. We’re investing in NPD, expanding our customer base and building longterm relationships with distributors and operators who share our values. We’re still at the beginning of the journey but excited about what’s ahead. We’ll continue listening, investing in innovation and developing products that help hospitality businesses deliver exceptional food with greater consistency. There’s an incredible sense of pride in the VPK Foodservice journey, evolving from real operational experience rather than theory. Everything we develop is inspired by the challenges we’ve encountered while running our awardwinning restaurant, catering events and high-volume stadium operations. That hands-on experience gives us a unique perspective. We have operators in mind, continually refining products through practical testing and customer feedback to ensure they meet the demands of modern hospitality. Our ambition is simple: to help more hospitality businesses serve exceptional pizza products and artisan, Italian-style sandwich breads with greater consistency, efficiency and confidence, while staying true to the craftsmanship and quality that inspired VPK from the start.

www.pizzapastamagazine.co.uk 29/07/2026 15:14

COMING UP

NEXT ISSUE

NEWS

OCT/NOV 2026

SPECIAL

Pasta & pasta sauces NPD, consumer trends, operator insight

EXCLUSIVE

Commercial kitchens/delivery & ordering systems EPOS, hot bags, AI, tech, packaging, equipment

PREVIEW

European Pizza Show (EPS) – Nov 18-19

FOCUS

Italian wines www.papa.org.uk 235_P&P_Aug26_p41_Next_Issue_G AB.indd 3

3 29/07/2026 14:09

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!

Pro evolution!

Far from being just an aperitivo, premium Prosecco deserves a place at the table throughout the meal. Time to trade up to Veneto’s finest.

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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TOUCH OF FINESSE Try saying Conegliano-Valdobbiadene. It’s a mouthful, even before you’ve had a sip from this DOCG. Along with Asolo DOCG, it produces some of the most prestigious Prosecco in the Veneto region. There’s no denying that entry-level Prosecco DOC is a runaway success. The UK is the second-largest global market after the US. Fresh, fruity and excellent value, it’s easy to see why it has become the go-to for everything from aperitifs and brunches to parties and weddings. In 2025, 667 million bottles of DOC were produced and 130 million bottles of DOCG wines, with the premium sector showing the strongest growth, up 8% year on year by volume. The DOCG Superiore producers are keen to show that there’s more to Prosecco than the easy-drinking everyday www.pizzapastamagazine.co.uk 29/07/2026 15:20

NEED TO KNOW ● Prosecco is made from white grape variety Glera. ● The Prosecco DOC and DOCG Superiore classifications were established in 2009 to protect the name and origin. Australia makes small quantities of Prosecco but this is for domestic sale only. ● Rive on the label indicates that the wine comes from one of 43 designated hillside areas, each with its own soil type and microclimate. Yields are limited to 13 tonnes per hectare, the grapes are hand-picked and the vintage must feature on the label. ● Cartizze is considered the highest level in the Conegliano-Valdobbiadene DOCG. Grapes come from 107 hectares of premium vineyards, while yields are restricted to 12 tonnes per hectare.

accumulate sugar more quickly and acidity declines; cooler hillside vineyards preserve freshness and balance. The naturally higher acidity of DOCG Prosecco makes it very food-friendly. In Veneto, and especially Venice, locals are happy to drink Extra Dry Prosecco throughout a meal, while some are moving to drier Brut styles.

style. Their wines are made for people looking for flavour, finesse and a stronger sense of place. While most Prosecco DOC wines come from higher-yielding vineyards on the plains, DOCG wines are made from grapes grown on better-exposed hillsides, where lower yields produce fruit with greater flavour concentration. In Conegliano-Valdobbiadene and Asolo DOCGs, many vines are planted on breathtakingly steep slopes, benefitting from excellent sun exposure and cooler night-time temperatures. The result is greater depth and complexity, showing delicate jasmine aromas, ripe peach and orchard fruit flavours, vibrant acidity and a long, refreshing finish. The steep hillsides could actually help winemakers deal with climate change. Grapes grown on the hotter plains

HOW THE MAGIC HAPPENS Most Prosecco uses the Martinotti (or Charmat) method. After the base wine has been made, the second fermentation takes place in large, pressurised, stainlesssteel tanks called autoclaves, before being filtered and bottled. A Prosecco DOC can go from fermentation to shipment in as little as three months, helping to keep prices affordable. Some DOCG producers, however, extend the production process by leaving the wine on its lees (spent yeast cells) for at least six months before filtering and bottling. This extra time adds texture, complexity and attractive nutty notes. For a drier, artisanal style, try Col Fondo – made using the ancestral method. Instead of the second fermentation taking place in a tank, it happens in the bottle. The wine is bottled unfiltered and not disgorged, so the lees remain, settling

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at the bottom to add texture and bready notes. Hence the name Col Fondo, meaning ‘with the bottom’. Production is small, making it popular with sommeliers and adventurous drinkers. Most examples are bottled as frizzante, with lower pressure than fully sparkling wines. With styles and prices to suit every palate and budget, expanding your range and explaining the differences can encourage customers to trade up and discover a new favourite.

FOOD PAIRINGS ● Pecorino with fresh pear. ● Parmesan and prosciutto. ● Antipasti and salty snacks such as crisps, olives and nuts. ● Creamy pasta dishes, such as cacio e pepe. ● Seafood, salmon and sushi pair well with drier styles.

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WINE

History makers The tale of Follador Prosecco dates back to the 18th century. We spoke to Cristina Follador about its remarkable heritage, continued innovation and ambitions for the UK market.

Why do you believe your products can be successful here? The UK has long been one of the world’s most important markets for Prosecco but today’s consumers are looking beyond price for authenticity, provenance and genuine quality. We believe Follador is well positioned to meet these expectations. Our family has been producing wine in the heart of the Valdobbiadene hills since 1769. The focus is on expressing the unique characteristics of our vineyards through elegant, refined wines that are true to their origin. As consumers become more knowledgeable, we see appreciation for premium Prosecco DOCG and this is where Follador delivers.

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What trends are you seeing in the UK? There are several positive developments, despite a tough outlook overall. Greater attention is being paid to regional identity, alongside super-premium Italian wines – appellations such as Valdobbiadene Prosecco Superiore DOCG. Hospitality is placing greater emphasis on curated lists that tell a story. Restaurants and specialist retailers increasingly value producers that offer authenticity, consistency and a strong family heritage. Let’s talk business partnerships. We have a long-standing relationship with importer/ distributor Freixenet Copestick, having worked with them since its early days when it was called Copestick Murray. They service our key partners in the on- and off-premise sectors such as Mitchells & Butlers, Greene King and Waitrose. Looking ahead, we are keen to strengthen relationships with

premium retailers, restaurant groups and hospitality operators. We value longterm partnerships and opportunities to collaborate on staff training, consumer education and promotional events that help communicate the unique characteristics of Valdobbiadene Prosecco Superiore DOCG, while driving mutual commercial success. How is Italian wine evolving? Through innovation, while remaining rooted in tradition. People appreciate the diversity of Italian regions and grape varieties, creating exciting opportunities for producers who can clearly communicate their identity. Our challenge is to demonstrate the difference between premium Prosecco Superiore DOCG and commercially driven sparkling wines. But competition encourages investment in quality, sustainability and consumer education, ultimately benefitting the entire category. www.pizzapastamagazine.co.uk 29/07/2026 15:20

WINE

How do you find the right price point in such challenging times? We recognise the pressures facing businesses and consumers. Our objective is not simply offering the lowest price but to provide exceptional value through consistently high quality. Thanks to our experience, efficient production methods and long-standing relationships, we maintain competitive pricing without compromising our standards. Long-term value comes from reliability and customer satisfaction rather than short-term discounting. What makes your winery unique? Follador represents more than 250 years of family history. Few wineries can trace such a continuous connection to the same territory and passion. A distinguishing feature is our commitment to preserving the purity and elegance of the fruit. Our proprietary Gianfranco Follador® Method enhances aromatic expression and finesse, while respecting the characteristics of the grapes. Combined with vineyards in the UNESCO-listed hills of Valdobbiadene, we produce unmistakably authentic wines. What’s the future for Prosecco? We believe it’s very positive, particularly for premium products. While the category www.papa.org.uk 235_P&P_Aug26_p42-47_Wine_G AB.indd 45

has achieved remarkable international success, there is still significant potential for consumers to discover the diversity and quality found within the Prosecco Superiore DOCG denomination. We have an important opportunity to showcase the unique characteristics of Valdobbiadene and reinforce Prosecco’s reputation as a world-class sparkling wine. How has the perception of Prosecco in the UK changed? Initially, it became known as an accessible and enjoyable sparkling wine for everyday occasions. Today, the conversation has become more sophisticated. Not all Prosecco is the same. There is appreciation for premium expressions, smaller family producers and a clear sense of origin – compared to other sparkling wines from France, Spain or the UK. People want to understand where a product comes from, how it is produced and what makes it distinctive. So, we invest in quality, sustainable practices and education, working with partners to communicate our story through tastings, training, events and other activations.

every bottle. Visiting our winery creates an emotional connection that cannot be achieved via through the product alone. Many of our strongest international relationships have begun with a visit to our estate. Importers, restaurateurs, journalists and consumers who experience the territory first-hand gain a deeper understanding of our philosophy. Wine tourism will continue to play a vital role in strengthening consumer loyalty and international business partnerships.

Wine tourism is an important asset for wineries – would you agree? Absolutely. It allows people to experience the landscape, culture and passion behind

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WINE

Read all about it!

Getting the right look and feel of a wine list or menu often slips through the net of priorities. But it shouldn’t, says Prestige Food & Wine graphic designer, Jeffrey Harrison.

NOT A SHOPPING LIST How often have you sat down at a restaurant table and been presented with a menu and/or wine list that is confusing, difficult to navigate – or simply ‘impossible’ to read? I regularly design these key elements for customers, so I pay particular attention to them whenever I dine out. The vast majority seem to be put together with no real understanding of what they are for, or consideration of how they will be received by the guest. Your menu and wine list are the things that set the tone of the experience. We live in a time when almost everything we do is on our smartphone, which affects almost everything we are presented with. Many graphic designers today are considering

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screen presentation, so there are fewer things to think about, in comparison to a document that is printed – like a booklet, magazine or menu. Plenty of pubs and bistros have an app, so customers order with their phones, with food & drinks brought to the table. This is efficient and works well for a certain sector of society – but it’s not for everyone. A wine list is not a shopping list, so hand-held, well-designed menus still play a major role in setting the scene for what is to come. MEETING EXPECTATIONS There are key questions that need to be considered before the wine list or menu design process gets underway: ● What type/style of food am I providing? ● Who are my current customers? ● What type of customer do I want to attract?

Opening page of an A4 wine list for a restaurant serving classic Italian dishes with quality, regional wines. The style is noticeably more open and leisurely.

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WINE When you know the answers, you can start to think about ‘content’. What kind of language will you use? What order should you put things in? How much information do you need to provide? A kitchen-style bistro on the seafront in Brighton, serving all-day breakfasts and takeaway street food from 7am until midnight will use different ‘language’ to an Italian restaurant in London’s West End that opens for lunch and dinner only. The look and feel of a menu dictates the level of service I can expect. A list of wines averaging £35-£40 per bottle, presented on A4 paper laminated in cheap plastic tells me something isn’t right. It’s so important that customers start the dining experience feeling comfortable and well looked after. TOUCHING BASE In order to create the menu, the designer has to become the customer. How does it feel in my hand? This is a priority, as it sends a subconscious message. It can even create a more conscious, verbal response. The paper and colours all play a role. The lettering style (font), size, space between items, length of lines and use of bold or italic type all help set the tone. There are fundamental errors in so many menus and wine lists. Type that is so small it can hardly be read; too much information packed into a tiny space making the reader feel confused; ornate

typefaces that are almost impossible to decode; excessive horizontal space between items and their price; and paper that is so dark, there is barely any contrast with the type. Imagine any of these errors being present, and combine that with a lack of consideration around restaurant lighting – then the waiter hands the customer a menu with black type on dark grey paper… FORM & FUNCTION For a design to work well and do the job it is meant to do, it has to score on two fundamental fronts: ● Be aesthetically pleasing. ● Present information in a clear and concise way. Customers have to be able to navigate the menu in a relaxed and easy manner, never feeling confused. This leads to suspicion and mistrust, and you can pretty much guarantee they are unlikely to return. There is no point presenting a menu that appears like a dazzling work of art, no matter how clever and unique it might seem. If it’s difficult to follow, people will not feel relaxed and happy. Your menus are your calling card, so perhaps it’s time to review them and question if they are working for you in the way they should. There is a time-worn saying: ‘Design sells’. And for any restaurant, this is never more prescient than when it is applied to your menu and wine list.

Folded A3 menu for a pizzeria in Hanwell, named after the well-known movie L’oro di Napoli (The Gold of Naples), reﬂecting the interior decor and a busier, more congested style.

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CLASSIFIEDS

TO ADVERTISE

HERE CONTACT ANDREW EMERY

THE TEAM

Tel: 01291 636334 andrew@jandmgroup.co.uk

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

Read it online www.pizzapastamagazine.co.uk

Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk

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

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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 Industrial Estate, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

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

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

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 PLC Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE Contact: Mr James Faulkner Tel: 07803937324 james.faulkner@leathams.co.uk www.leathams.co.uk LEPRINO FOODS LTD 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 lutting@leprino.co.uk

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

MULINO CAPUTO Corso San Giovanni a Teduccio, 55, Napoli, Campania 80146 Italy Contact: Antonella Lardo Antonella@mulinocaputo.it www.mulinocaputo.it/en/

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

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

Looking to join PAPA as a supplier member?

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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 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 Farm Foods Ltd. Leathams PLC Beef Leathams PLC Lakeside Food Group Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC Italian Meat & Sausages Dawn Farm Foods Ltd. Pancetta Carnevale Ltd. Danish Crown Qualitops (UK) Ltd Pepperoni Carnevale Ltd. Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd Salami Carnevale Ltd. Danish Crown Dawn Farm Foods Ltd. 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 Farm Foods 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

Moretti Forni X100

Moretti Forni X100 ✔ Bakes 6 x 12” pizzas per batch ✔ Bakes Bakes 6controls x 12” pizzas per batch ✔ Touchscreen for precision baking 6 x 12”power pizzas per ✔ 8.8KW three-phase Moretti Forni X100 ✔ Touchscreen Touchscreen controls forbatch precision baking controls ffor fo r precision baking with 1-year warranty ✔ Compact & durable ✔ 8.8KW three-phase power Moretti Forni iDeck iD-D 105.65

✔ 12 xMoretti 12” pizzas per batchiDeck iD-D 105.65 Forni Moretti Forni S120 - Electric Pizza Oven ✔ Dual decks for high-volume baking

✔ 24 12✔x Electronic 12” pizzascontrols per batch for perfect results x 16.3KW 12" pizzas batch ✔ Dual decks for per high-volume baking ✔ three-phase power Moretti Forni iDeck iD-D 105.65 Decks: 3 ✔ Compact & durable 1-year warranty ✔ Electronic controls forwith perfect results Controls: Electronic ✔ 12 x 12” pizzas per batch 16.3KW three-phase power Power: 36kW k (Three kW Phase) baking ✔ Dual decks high-volume Compact & for durable with 1-year warranty Weight: 612KG ✔ Electronic controls for perfect results ✔ 16.3KW three-phase power ✔ Compact & durable with 1-year warranty

Vesture Next Phase Delivery Bag

✔ Available in 4 different sizes ✔ Self-charging nanotechnology allows excellent heat retention. Vesture Next Phase Delivery Bag Vesture Next Phase Delivery Bag

K 6 KW three-phase ✔ 8.8KW Bakes x& 12” pizzaspower per batch Compact durable with 1-year warranty & durable with warranty ✔ Compact Touchscreen controls for1-year precision baking ✔ 8.8KW three-phase power ✔ Compact & durable with 1-year warranty

Moretti Forni Neapolis N6

✔ Available in 3 sizes: N4, N6 and N9 ✔ Electric oven for Neapolitan pizza ✔ 55mm thick biscuit base Moretti Forni Neapolis N6 ✔ Reaches 510°C Moretti Forni Neapolis N6 ✔ 6 x✔12"Available capacity in 3 sizes: N4, N6 and N9

in 3for sizes: N4,N6andN9 ✔ Available Electric oven Neapolitan pizza Moretti Fornipizza Neapolis N6 oven for Neapolitan ✔✔ Electric 55mm thick biscuit base 55mm thick biscuit base Available in 3 sizes: N4, N6 and N9 ✔✔ Reaches Reaches 510°C 510°C Electric oven for Neapolitan pizza ✔✔ 6x 6 x 12" capacity 12" capacity 55mm thick biscuit base ✔ Reaches 510°C ✔ 6 x 12" capacity 020 8424 9483 | www.pizzaequipment.ltd.uk |

✔ Av Available in 4 different sizes Available A ailable in 4 nanotechnology different diff ffe ff fNext erent sizes Vesture Phase Delivery Bag ✔ Self-charging allows excellent heat retention. Selfff charging nanotechnology allows excellent heat retention. Self-charging ✔ Available in 4 different sizes ✔ Self-charging nanotechnology allows excellent heat retention.

Hello@pizzaequipment.ltd.uk SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD

020 0208424 84249483 9483||www.pizzaequipment.ltd.uk www.pizzaequipment.ltd.uk|| Hello@pizzaequipment.ltd.uk 020 8424 Hello@pizzaequipment.ltd.uk 9483 | www.pizzaequipment.ltd.uk | SHOWROOM AT 7, SHOWROOM AT Hello@pizzaequipment.ltd.uk 7,KILDA’S KILDA’SROAD, ROAD,HARROW, HARROW,LONDON, LONDON,HA1 HA11QD 1QD 51 www.papa.org.uk SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD

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Classifieds

ON TOP OF THE WORLD

Top every pizza with confidence. Ready to use. Consistent quality. Less waste. More speed. SuperTops – made for professional kitchens.

Discover the full SuperTops range at: danishcrownprofessional.com/uk/supertops/ www.pizzapastamagazine.co.uk

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