Issuu

Issue 231 December 2025

& Italian food magazine

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Contents ADVISORY

Richard Harrow on packaging expectations

REGULARS

Welcome

6 News 48 Index of suppliers & Classifieds

PAPA AWARDS 2025

The news that Italian cuisine has been awarded UNESCO Intangible Cultural Heritage status seems particularly fitting at the end of a remarkable year.

19 All the winners from the big night

REVIEW 34 The European Pizza Show was bigger than ever

Throughout my travels and conversations in 2025, I’ve been struck by the sheer energy and excitement around flavours, fusion, innovation and, most importantly, authenticity. From regional specialities to a surfeit of chef talent now present in the UK, 2026 promises so much.

FOCUS ON 2026 36 Pan’Artisan shares its expertise on dough-based products 38 A fresh way of thinking about pasta at Pastino restaurant 40 The offering from Mammafiore is always authentic

Our latest issue includes a PAPA Awards special – as we celebrate a memorable evening with winners, finalists, partners and sponsors – and so much more. Thank you to everyone who has made our print and digital offering such a success this year.

42 Carpigiani’s inside track on gelato and soft serve

Ciao!

44 Food, Drink & Hospitality Week 2026 is a must-see event ALEX BELL - EDITOR alex@jandmgroup.co.uk

ICE CREAM PREVIEW SPOTLIGHT 46 Atlante on what’s driving the sector and future trends

Supplying the QSR sector since 1996, Perco Foods is proud to be one of the UK’s leading food importers and distributors. Why Choose Perco? High-quality, fully accredited products Reliable supply Trusted Halal-certified range We understand your business and go beyond just supplying – we’re here to help you grow, evolve, and succeed. Partner with Perco for quality, innovation, and exceptional service.

Proudof sponsor PAPA INDUSTRY AWARDS 2025

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Scan the code to find out more about what Perco can offer your business

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CONGRATULATIONS! Co-op & Pan’Artisan Winners of the Italian Style Food Award

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Febru

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ADVISORY

REALITY SET TO BITE!

Are you ready for the environmental challenges coming your way? Former PAPA chairman, Richard Harrow, offers some cautionary insight on packaging and DRS expectations.

Richard Harrow has over 40 years’ experience in both the private label and frozen food markets in senior roles. This has helped him gain wide experience across marketing, sales, NPD, sustainability, EPR, DRS and supply chain management.

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WIDE SCALE An already battered retail and hospitality sector is facing even more environmental scrutiny over the next few years, as new legislation covering packaging waste is implemented. In addition to pending costs from packaging taxes, small retailers, restaurants, takeaways and delivery businesses are likely to face an administrative nightmare when the Deposit Return Scheme (DRS) comes into play. While operators with turnover below £1 million and using fewer than 25 tonnes of packaging may have sighed with relief at exemption from paying taxers under the Extended Producer Responsibility scheme, they are nevertheless likely to feel the pinch as suppliers seek to offset costs. For larger operators, the impact is substantial. DRS just adds salt to the wounds by requiring food & drink businesses to carry the costs and administrative challenges of the scheme. CASH OR VOUCHER? What we know to date is that England, Scotland and Northern Ireland are scheduled to introduce a DRS in October 2027. Wales has indicated it will follow the same timeline, although we still

await more details on this scheme, unless of course Westminster blocks it! In the three devolved nations, the focus is the collection of plastic bottles (but not milk bottles) and cans ranging in size from 150ml to three litres. Consumers will be encouraged to return drinks containers which have had a deposit added to the price, which will then be given back either as a voucher or cash. Wales is planning to also add glass to the DRS, although there are indications the system will be very similar to the one being introduced in the other devolved nations. The principle of the scheme is simple. The deposit, expected to be 20p, is added to the cost of a product by the original producer, which is passed down the line via wholesalers and retailers to the consumer. This can then be redeemed in cash or a voucher by returning the container to any seller of drinks after use – they don’t need to have purchased them from that outlet. DRS already applies in some 50 countries, with Ireland launching in 2024 – 1.2 billion containers were returned in the first year alone. This has resulted in a 50% reduction in litter in public spaces, as consumers seek to get deposits back. A recent trial run in New College Lanarkshire saw 20,000 cans and bottles www.pizzapastamagazine.co.uk 17/12/2025 15:52

ADVISORY receive a 20p voucher or cash back on the packaging. In Ireland, restaurants have been investigated for charging the deposit but not giving the empty container to the customer. A complex situation that may give rise to bad press and even legal action.

returned in one month, when students were given 20p per unit in vouchers through return vending machines (RVM). CASE STUDIES Around 6.5bn bottles and cans sold in the UK each year represent 43% of all litter, yet only 20% are currently recycled through kerbside collection. Experience in other countries is that DRS not only reduces litter but improves the quality of material that can be recycled effectively. The scheme in England, Scotland and NI is to be administered by a not-forprofit Deposit Management Organisation (DMO), under the chairmanship of businessman John Bason. The remit is to set the level of the deposits charged and design the operational aspects of the scheme, which is where further challenges arise. While big retailers are likely to install automated reverse vending machines, their starting costs will probably be over £3500. These remove much of the administrative burden, reading data

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printed on drinks containers, collecting them and issuing vouchers. For retailers, cafés and sandwich bars, the alternative is to manually process returns. This will involve accepting them, whether they have been purchased in that location or not, and giving the customer a voucher or 20p – plus scanning the label to recover the voucher value, then storing returns for collection. But what about dealing with customers returning containers at busy times, finding storage space and hygiene risks, particularly when containers are not fully emptied? Moreover, the scheme is likely to lead to consumers gathering discarded containers for the deposits – and these may be badly soiled. Storing used containers with the bins at the back of a shop or café awaiting collection also becomes untenable, as they now have a value. There is an added challenge for the likes of restaurants and cafés where products are consumed on-site, as the consumer still has the right to

DON’T DELAY There is leeway for micro businesses with premises less than 100m2, as they will not be required to be a return point. Exemptions can also be granted on layout, design, construction and if other return points are close by. However, there may be a case for electing to be a return point because DRS experience in other countries is that 80% of consumers spend the deposit in the return location. And smaller sites may opt out of charging the deposit – however, this must be clearly communicated. They will still need to administer and store empty containers for collection, in order to be reimbursed the deposit by the DMO, which they will have paid when they bought the product from their supplier. If changes are to be made to the way the scheme operates, we need to lobby for them now with the DMO. Are you happy with the proposals – or do you think there is a better/less onerous way the scheme could be administered? Send your thoughts to PAPA director Jim Winship (jim@papa.org.uk). Your views help us shape our representations to the DMO.

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NEWS

In our ﬁnal round-up of 2025, we spotlight restaurant openings, all the key end-of-year data, new products in retail and so much more.

Cultural Heritage status for Italian cooking Italy has become the first country to win UNESCO recognition for its entire national cuisine, following a government campaign which began three years ago. The UN’s cultural body made the announcement that Italian cuisine is an Intangible Cultural Heritage of Humanity

at a Delhi convention. And while Neapolitan pizza making and opera singing are two of 21 Italian traditions already on the list, this is a unique award for the country as a whole. UNESCO stated: “Italian cooking is a daily practice based on knowledge, rituals and gestures that have given rise to a cultural and social blend of culinary habits, creative use of raw materials and artisanal forms of preparation. This blend has become a common tradition and developed a socio-cultural identity model characterised by living gastronomic landscapes that reflect and enhance the biocultural diversity of the territories.” Italian Prime Minister, Giorgia Meloni, said: “We are the first in the world to receive this recognition, which honours who we are and our identity. Because for us Italians, cuisine is not just food or a collection of recipes – it is much more. It

is culture, tradition, work and wealth. “We already export €70 billion in agri-food products, and we are the leading economy in Europe in terms of agricultural added value. This recognition will give the Italian economy a decisive boost to reach new heights.” The Intangible Cultural Heritage body also focused on family and community, stating: “The element is practiced by men & women of all ages, without predefined role, exchanging suggestions, recipes, stories and sharing different sensory and taste experiences. In the sphere of family and friends, Italian cooking becomes ‘home cooking’ that finds in the ‘Pranzo delle feste’ the most emblematic ritual moment in which traditional dishes often handed down from grandparents to grandchildren recur.” Italy’s Agriculture Ministry had been pushing for the status since Meloni’s government took office in late 2022.

Direct-to-door delivery enjoys major upturn Restaurant delivery sales jumped 7.6% year-on-year in October, as consumers continued a long-term move towards direct-to-door orders, CGA by NIQ’s latest Hospitality at Home Tracker reveals. The comparison is the strongest of the year so far on a like-for-like basis, and a welcome boost for managed restaurant groups after a challenging 2025 for dine-in sales. The figure is exactly double the UK’s rate of inflation in October, as measured by the Consumer Prices Index. Growth in deliveries was in sharp contrast to takeaway and click-andcollect orders, which fell 5.1% from October 2024 – one of the worst figures of the year, as consumers’ steady move away from picking up food continued. Combined delivery and takeaway sales by value were 3.7% ahead of the same month last year. On a total 6 231_P&P_Dec25_p06-18_NEWS G AB.indd 6

basis – including from newly-opened restaurants or where deliveries and takeaways have been introduced for the first time – sales were 10.9% ahead. The Tracker shows deliveries attracted 13.1 pence in every pound spent with restaurants in October. This is nearly treble the value of takeaways and clickand-collect orders, which earned 4.7p in every pound. Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “The rise of third-party delivery platforms has dramatically changed the game for restaurant at-home

sales. After a stalling of growth in 2025, and below-inflation increases from in-restaurant sales throughout the year, October brought a welcome boost for deliveries. However, double-digit total growth also indicates a wave of new delivery offers and intense competition in this sector.”

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NEWS

every time!

PERFECT TOPPINGS

Congratulations TO THE BEYOND BELIEF BREWING COMPANY At this year’s Pizza and Pasta Awards, we were proud to sponsor the Environmental and Sustainability category. A big congratulations goes out to the winners, Beyond Belief Brewing Company, for their excellent Pasta Craft Beer!

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NEWS

Merrychef gains Bronze EcoVadis accreditation High-speed oven manufacturer Merrychef®, a Welbilt brand, has achieved accreditation of a Bronze medal in its first assessment from independent global leader in business sustainability assessments, EcoVadis. It joins industry peers in the QSR and retail space with its certification. Colin Lacey, Merrychef® managing director, said: “Achieving the Bronze medal places Merrychef in the top 35% of all companies assessed globally and in the top 17% of companies rated within the Manufacture of Special-Purpose Machinery industry – an incredibly impressive achievement for our business.

“Our industry is striving to assess and improve its ESG standpoint, and we now have a recognised score demonstrating our commitment to sustainability, and a plan to continue to move forwards and improve our position as we work towards the Silver medal. Our director of total quality & business excellence, David Sellars, along with his team have worked incredibly hard to achieve this medal and my thanks go to them for their dedication. “In recognition of our commitment to embed sustainability throughout all parts of our business, we have recently appointed an environmental &

Nisbets Live to celebrate ﬁve

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sustainability manager, Gavin Scott, to further focus our efforts.” The EcoVadis appraisal evaluates 21 sustainability criteria across Environment, Labour & Human Rights, Ethics and Sustainable Procurement. Following a comprehensive assessment aligned with international standards such as the UN Global Compact, the International Labour Organization (ILO) conventions, the Global Reporting Initiative (GRI) standards and ISO 26000 standard, the Bronze rating provides an evidenced-based analysis of Merrychef’s performance and provides an actionable roadmap for continuous improvement. Nisbets Live has confirmed its return for 2026, on 18-19 March. Operators and suppliers will convene at the National Catering Equipment Centre (NCEC) in Bristol for the exhibition. From exclusive show discounts and expert business advice to live cooking demonstrations hosted by trained chef, Mark Veale, organisers are confident it will be bigger and better than ever. Now in its fifth year, it has a successful history of bringing together hospitality operators from the South West region and the rest of the UK. Highlight exhibitors include Buffalo, Polar, John Artis, Victorinox and Meyer, with more names still to be released. Mark Conron, group head of customer communications, Nisbets UK, said: “Nisbets Live 2026 will be one to remember, which is no mean feat after our record-breaking attendance in 2025! With innovations and activities, Nisbets Live will inspire, educate and entertain, and we can’t wait to share this unmissable event with our customers.” www.pizzapastamagazine.co.uk 17/12/2025 15:53

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NEWS

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NEWS

Entries open for Young Risotto Chef 2026 Riso Gallo’s UK & Ireland Young Risotto Chef of the Year competition is now oﬃcially open for entries for 2026. The annual event invites young chefs aged 17-23, in college education or on an apprenticeship scheme linked to a college, to showcase their creativity, skill and passion for risotto. Closing date is 31 March 2026. Entrants must create and photograph a risotto dish and share the story behind it. Selected candidates will be invited to one of 11 regional heats across the UK and Ireland, where they will cook their dish live before an expert judging panel. As a long-standing advocate for sustainability, Riso Gallo is encouraging

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competitors to be sustainable. Jason Morrison, managing director of Riso Gallo UK, said: “By reducing food waste, we can help create a positive impact on climate change. Food waste is a solvable problem, and we encourage young chefs to take responsibility for their creations and lead by example in the kitchen.” Regional winners will progress to the Grand Final on 1 June 2026 at The H Club, Tottenham Hotspur Stadium, where their dishes will be judged by an esteemed panel of leading chefs, headed by Paul Gayler MBE. The winner receives an all-expensespaid three-day work experience in Milan with Chef Fabio Pisani and his team at the Michelin-starred Il Luogo Aimo e Nadia. The runner-up will be awarded a stage at the Italian Embassy in London. Riso Gallo, the first international rice brand to produce rice from sustainable agriculture, proudly supplies Tottenham

Hotspur Stadium’s catering operations. Morrison added: “For 170 years, Riso Gallo has supplied many of the world’s top chefs with Italian rice of the highest quality. We launched this competition to help foster and reward the next generation – young chefs who bring a modern sensibility to one of Italy’s most beloved dishes. The competition grows in stature and talent each year.” For full entry details and competition updates, visit youngrisottochef.com.

THE REGIONAL HEATS WILL TAKE PLACE IN: ●

Northern Ireland - Belfast, IFEX

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Ireland - Dublin

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Wales - Newport, ICC

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Scotland - Lanarkshire & Edinburgh

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North East - Leeds

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East - Bridlington

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North West - Manchester

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Midlands - Loughborough

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South East - Hertfordshire

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South West - Exeter

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NEWS

Elevate your pizza with SuperTops

To create the ultimate pizza experience, it is crucial to choose the right toppings. The right topping products can contribute to enhance the taste and quality of the pizza experience. The exceptional quality of our SuperTops range is a result of meticulous care throughout our value chain and over 40 years of experience supplying the UK market. Our comprehensive control over every aspect of the operation, from ‘farm to fork’, ensure we consistently deliver high quality products you can trust. www.papa.org.uk 231_P&P_Dec25_p06-18_NEWS G AB.indd 11

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NEWS

Creed Foodservice unveils 2026 Trends Report Drawing on expert analysis, consumer insight and practical experience, Creed Foodservice has launched its 2026 Trends Report. It identifies six key micro trends shaping the UK’s out-of-home food & drink landscape – from digital disruption and economic pressure to flavour exploration and wellness priorities. This report is a strategic tool for chefs, operators and hospitality leaders continuing to navigate tight margins and evolving customer expectations. With data-backed insights, real-life examples from UK operators and actionable takeaways, it offers a clear guide for menu development, marketing and experience creation. Gabrielle Evans, insights executive at Creed Foodservice, commented: “In 2026, the challenge isn’t just to endure but to survive, thrive and lead the change with agility and bold thinking. Our mission is to empower operators with real insight and creative inspiration. This report is our rallying call for operators to ‘Accept the Challenge’.”

The six micro trends

1. Create value: Consumers define value as more than just price – it’s about emotional reward, fairness and perceived quality. Affordable indulgences and premium comfort food that justifies the cost will dominate. Pizza Express’ Pizzanaise, a new exclusive dip, is a good example of a small product innovation that adds value to the customer without reinventing the whole menu. 2. Redefine experience: Dining is about more than just food; it’s driven by our need for connection through experiences with friends and family. Operators are investing in social-first dishes, immersive environments and hybrid spaces that combine function with feeling. Dishoom have fully embraced this move towards the experiential with Storytelling Evenings, where themed dinners are brought to life with narration and music. 12 231_P&P_Dec25_p06-18_NEWS G AB.indd 12

3. Green Intelligence: Sustainability is no longer just a buzzword and has matured into measurable accountability, with social governance keeping it in check. Now an expectation from consumers, transparency of practices is key to show that what is being preached is being practiced. Brands like Wahaca are making conscious decisions about ingredient sourcing – exclusively using British regenerative beef and Marine Stewardship Council (MSC) certified seafood. 4. Embrace digital: Tech is the invisible engine behind modern hospitality. But while robot baristas and AIpowered menu suggestions are the future, essential technology for operators to embrace in the here and now centres around social media, which drives discovery of venues and dishes – sometimes at speed – thanks to trends turning into viral sensations overnight. Digital tools are also transforming team eﬃciency and guest experience, with virtual training and self-serve kiosks. 5. Evolve health: Health continues to move beyond low-calorie and high protein options into functional, feel-good eating. Expect more demand for gut health, fibrefocused meals and moodboosting ingredients. Brother Marcus is an example of an operator championing whole foods, with their menus centred around Mediterranean

dishes, with seasonally sourced vegetables and quality ingredients. 6. Ignite flavours: Consumers crave fusion – bold twists on nostalgic favourites, regional cuisine celebrations and story-driven dishes that blend authenticity with excitement. Think influences from Central and South America – Mexico and Peru – Korea and the Italian regions of Calabria and Sicily. Rob Owen, executive business development chef at Creed, said: “Food innovation can feel like an overwhelming task but small changes with smart thinking can unlock big wins.” Visit https://tinyurl. com/2m4upyhp.

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NEWS Plush Portobello gets a slice of Alley Cats

Alley Cats, the cult New York-style pizzeria known for its 14-inch pies, is set to open its newest restaurant at 233 Portobello Road in early Feb 2026. Set over two floors, those at ground level will find a walk-up ‘slice hatch’ for direct grab-and-go service, offering individual 18-inch slices for those on the move, plus full-service seating upstairs. The Portobello Road restaurant marks a new chapter for Alley Cats, with the dual-level space offering two distinct experiences. Upstairs, a first-floor dining room provides a more relaxed setting with full table service, while a hidden

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outdoor terrace offers additional seating tucked away from the street. With the opening comes new dishes, created by Sicilian-born head chef Francesco Macrì, who has expanded the Alley Cats menu, while staying true to its New York spirit. Alongside the familiar 14-inch whole pies and classic slices, Portobello Road will introduce its Fat Cat Squares (Alley Cats’ own interpretation of Sicilian square pizza), a variety of sub sandwiches, including a Philly cheesesteak, deep-fried carbonara bites and aubergine parmigiana. Design plays a key role in shaping the atmosphere. The firstfloor dining room overlooking the bustling stalls of Portobello channels Alley Cats’ signature stripped-back look, with exposed brickwork and a warm, lived-in feel that matches the brand’s neighbourhood character. By contrast, the ground floor takes a more adventurous visual direction, inspired by the creative, bohemian feel of Portobello Road.

Co-founder Ellie Noble has worked in collaboration with architect Nadia Sousa of Sousa Studios and created the space using Italian flooring, a bespoke tie-dye awning and psychedelic Alpi veneer joinery by architect Ettore Sottsass, adding English heritage influences. As a brand rooted in neighbourhood energy, settling on Portobello Road – a destination known for its creativity, character and community – feels like a natural next step for Alley Cats.

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NEWS

Spending slowdown but pizza numbers thrive Lumina Intelligence has released its latest Eating and Drinking Out Panel monthly data, revealing a cooling in consumer spending across the eating-out market, as financial caution continues to shape behaviour. The figures show that consumers are cutting back not only on the frequency of dining out but also on the amount they spend when they do. With gloomier weather deterring visits, delivery experienced a modest uplift as people stayed indoors. Despite this overall slowdown, operators are finding opportunities for growth, particularly at lunchtime. Quick-service restaurants registered the strongest performance, as valuedriven consumers gravitated towards

affordable options. Many operators have introduced new deals, including lunch promotions and express meal formats, to capture this demand. The snapshot also highlights a continued rise in casual dining behaviours and menu choices. Fastfood staples such as wings, burgers and chips saw growth in line with increased QSR occasion share, as consumers increasingly prioritise informal, customisable dishes. Pizza is also on the rise, supported by the growing availability of diverse styles and enduring appeal of shareable formats that suit

social and at-home dining occasions. “Our latest EDOP findings underline the extent to which value, convenience and comfort are guiding consumer decisions,” said insight manager Liv Warren. “While overall spend is tightening, carefully targeted deals and appealing casual formats are proving effective in drawing consumers in. “Operators who continue to innovate around affordability and flexibility will certainly be best placed to navigate the months ahead.”

IBC Simply adds a Twist to syrups UK-based foodservice beverage specialist, The Italian Beverage Company (IBC Simply), has launched its latest innovation: Twist Syrups. Designed specifically for foodservice, QSRs and coffee shop environments, the new range enables operators to unlock flavour-forward, trend-led menus, while streamlining SKU count and maximising their existing inventory. With just a 4ml pump and average cost-per-serve of 6p, Twist delivers flavour upgrades across hot and cold formats, enhancing perceived value and supporting seasonal menu agility without adding operational complexity. The range includes trend-led flavours such as Toasted, Cookie, Chilli, and Salted, each crafted to layer into coffees, frappes, coolers, milkshakes, matchas and more. Unlike traditional syrups that lock flavour into a single SKU – think toasted marshmallow or salted caramel – Twist Syrups offer a flexible approach. “There’s nothing like this in the industry,” said Kate Ailey, strategy director at IBC Simply. “The closest comparison might be other chilli syrups but Twist goes further by enabling operators to build flavour combinations without expanding SKU count.

“We recognised our customers were telling us the same challenges: that they wanted to maximise existing products, unlock creative flavour-forward menus and minimise additional SKU count, while still creating exciting drinks. “Twist allows people to have these as core lines all year round, adding an additional layer of flavour to existing syrups without excessive sweetness or calories. And the flavours lean into what we’re seeing in the market.” Visit ibcsimply.com.

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NEWS

Unox acquires Roboqbo Srl

Oven technology experts, Unox, have announced the 100% acquisition of Roboqbo Srl, the Italian designer and producer of integrated food processing systems. Expanding the Unox portfolio further, with a target of €400 million in revenues for 2026, Roboqbo is set to strengthen Unox’s strategy to make advanced kitchen automation accessible to professional operators worldwide. Unox will integrate Roboqbo’s advanced robotic and process-automation technologies with its existing portfolio of multifunctional ovens. This combined offering will extend automation to cooking and preparation tasks that cannot be performed inside an oven, supporting the group’s long-term goal of building a complete ecosystem for fully automated kitchen operations. Founded in 1978 in Bentivoglio, Bologna, Roboqbo is recognised for its engineering excellence and R&D driven approach to automation solutions for the food (and cosmetics) industries. In 2024, the company recorded revenues of approximately €17 million and employs over 120 people. Roboqbo’s flagship solution, the Qbo Universal Processing System, is a multifunctional, all-in-one unit capable of replacing multiple pieces of standalone equipment. Unox distributes ovens in more than 110 countries, supported by direct offices and subsidiaries in 44 markets. More than 770 employees worldwide work across Unox marketing, sales, customer care and technical support.

Nicola Michelon, CEO - UNOX S.p.A., said: “This acquisition allows us to leverage a new technological package, strengthening our mission to deliver intelligent solutions to the needs of foodservice professionals. By integrating Roboqbo’s machines with our intelligent CHEFTOP and BAKERTOP ovens, we aim to offer customers an integrated platform capable of managing all food preparation and cooking processes. “In the coming months, we will begin integrating our commercial and technical service networks across the foodservice equipment sector, with the goal of rapidly scaling Roboqbo’s volumes and revenues and increasing resources dedicated to R&D and Operations. “Full integration with our technological and supply-chain infrastructure will take around three years, but it will generate commercial and industrial synergies, with a positive impact on the Bentivoglio area where Roboqbo has always been based.”

Which? names Filippo Berio Pesto as Best Buy 2025 Which? Has revealed its perfect jar of pesto to stir into your pasta for a simple yet tasty meal. The consumer champion asked: “Is it worth splashing out on a premium pesto, or can a supermarket own-label jar deliver the same herby kick for less? “We asked a panel of 71 tasters to blindtest 10 green pesto – from big names such as Filippo Berio and Sacla to supermarket own-label pesto from Aldi, Asda, Morrisons, Tesco and more. “One brand soared to the top with its rich basil flavour – Filippo Berio topped the rankings, winning out on flavour compared with all the other jarred pesto sauces”. Whether you swirl it through pasta, spread it in a sandwich or dollop it on roasted veg, this pesto from a jar is designed as a quick and versatile way to add a punch of flavour to meals. Which said: “This delicious pesto wowed our tasters. It had a lovely aroma, and three quarters found the basil flavour just right. Even more rated its consistency as spot on.” Walter Zanre, MD UK Filippo Berio, said: “We are immensely proud to have been chosen as Best Buy Pesto in this competitive category. We didn’t know we were being tested, so it has come as the most wonderful surprise to know we are best in class in this gold standard of awards.” www.papa.org.uk 231_P&P_Dec25_p06-18_NEWS G AB.indd 15

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NEWS Sachet focus for Beacon Foods investment Ingredients manufacturer Beacon Foods has boosted its sachet packing capability by investing in new machinery to meet growing demand for larger orders. The Brecon-based business has purchased an upgraded, fully automated, six-lane stick pack machine from Viking Masek, which joins two, smaller sachet packing machines at the modern production facility. The investment also includes an associated Markem 9750 continuous inkjet printer to code sachets. New Beacon Foods products available in sachets include Habanero wildflower honey, soya caramel sauce, olive oregano Provencal sauce, Tzatziki, garlic oil, chilli oil, garlic aioli, honey mustard marinade and semi-dried tomato sauce. The company started supplying products in sachets on a small scale in 2022/23, with a single-lane machine capable of a weight range between 30 to 250 grams. There are now two of these

machines, each producing between 40 to 50 sachets per minute. “These machines are great for when our customers require smaller volume orders but with rising demand for larger quantities, we needed to invest in an upgraded, multi-lane machine,” explained Beacon Foods chairman, Edward Gough. The Viking Masek ST800 packs up to 240 sachets per minute – dependent of fill weight – and counts a set amount into finished packs. The sachets are 60mm wide and can be of varying length and weights of between 10 and 100g. “We upgraded to the ST800 model to allow us to hot fill product straight from cooking,” explained Jas Singh, Beacon Foods’ operations director. “The Markem 9750 continuous inkjet printer can handle the throughput with ease.” Viking Masek says the ST800 is ideal for high-volume packaging of products, delivering flexibility and precision.

Key features include IQ /OQ compliant for regulated industries, supports both liquid and powder product types, customisable pouch formats with pour spouts, tear notches and easy-open features, available with fully automated solutions for cartons. Beacon Foods has invested more than £6 million to double the size of the company’s manufacturing and storage facilities.

Alayic offering dependable AI call management

The AI voice platform, Alayic, has launched, designed to support small businesses with call handling, orders, bookings and customer enquiries. It has entered the market at a time when restaurants and takeaways are under increasing pressure to manage high call volumes with limited staff capacity. This high-visibility POS terminal takes and then prints processed orders, sending them directly to kitchen teams. UK restaurant and takeaway operators are reporting that missed calls remain a persistent problem, particularly during 16 231_P&P_Dec25_p06-18_NEWS G AB.indd 16

busy service periods. This leads to lost orders, frustrated customers and added strain on frontline teams. With expectations shifting towards faster and more reliable communication, many businesses are seeking technology that can deliver more consistent support. Alayic has been developed in response to this demand for dependable call management. Its AI voice agents provide an always available option for both peak-time and out-of-hours calls, helping restaurants and takeaways capture more enquiries when staff are occupied. With labour shortages and rising costs, this type of technology is becoming increasingly relevant. The platform was founded by Paul Gott, Lee Parkinson and Ric Clements, a team with extensive experience in AI, Robotic Process Automation and customer service. They have also worked with the National Innovation Centre for Data on advanced AI and machine learning projects. Clements, chief operating officer at

Alayic, said: “Missed calls are an everyday challenge, having a real impact on revenue and customer experience. “Alayic gives operators a reliable way to capture more orders and enquiries, without adding to staff workload. It supports teams on the ground and helps businesses operate more efficiently.” There are no set-up fees or minimum contract, with pay-as-you-go plans. Custom voice and tone, greetings and settings, a large free-minute allocation, reporting analytics and priority free support come as standard. For more info, visit alayic.com.

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NEWS

Retail journey up and running at east PIZZAS east PIZZAS, which produces a range of authentic 72-hour sourdough pizzas, bases and doughballs, has launched its first retail range. It includes individual 250g pizza dough balls for consumers who want to stretch and shape their own bases, as well as pre-stretched 12” pizza bases and ready-to-cook topped pizzas in three flavours – Margherita, Pepperoni and Spicy. The dough is made with just three simple ingredients – flour, water and salt – and developed using the company’s unique natural fermentation and 72-hour proving process, to deliver a light and flavour-packed foundation for any homemade pizza. The doughballs and bases are UPF, additive and preservative-free. “The bases are blank canvases which are readyto-top with consumers’ own recipes, while the dough balls are ready to stretch and shape for those who want interaction with the process,” said Roly Simpson, co-founder of east PIZZAS. “The topped pizzas celebrate three of our most popular flavours and have been created for ovenready convenience. They deliver the delicious texture and flavour of truly authentic sourdough, crisping up beautifully when cooked. “We’re confident the range is going to be a

big hit with consumers seeking 100% natural ingredients and restaurant-quality pizzas to enjoy at home.” The business was founded in 2017 and now produces 250,000 sourdough doughballs a month for a range of trade and at-home customers.

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NEWS

Did somebody say…sustainable Morro coating? The Austrian ordering platform Lieferando is introducing delivery boxes with Xampla’s innovative MorroTM coating for the first time. The packaging features the world’s first plastic-free coating for takeaway containers made from plant protein. The awardwinner is available to all Lieferando restaurant partners in Austria, thanks to an international collaboration with manufacturer Huhtamaki. Made from sustainably sourced corrugated cardboard and

finished with a plastic-free, fully biodegradable Morro coating, Lieferando Austria is offering these folding boxes to its 4800 restaurant partners as an environmentally friendly alternative. “Thanks to durability and thermal insulation, these are suitable for a wide range of foods and dishes – including greasy meals that are traditionally difficult to transport,” said Lieferando managing director, Natascha Mauthner. It has already been successfully tested in the UK and Germany, with demand for eco-friendly options remaining strong. “We’re all the more pleased that this unique solution can be ordered via our partner webshop in Austria and used by our local restaurant partners,” explained Mauthner. At its heart is the Morro coating – by UK-based company Xampla. Made from plants and produced without chemical modification, it’s recyclable and biodegradable in all environments, making it a versatile option for delivery. “We are excited to work with Lieferando and Huhtamaki,” said Xampla CEO, Alexandra French. “Our Morro coating is designed to integrate seamlessly into existing packaging processes and offers a high-performance alternative to plastic.” It has won multiple awards in 2025, including ‘Packaging of the Year’ at the Responsible Packaging Expo Awards and ‘Innovation of the Year’ at the UK Packaging Awards. The introduction of sustainable alternatives to single-use plastics aligns with the global ambition of Lieferando’s parent company, Just Eat Takeaway.com.

Sartoria a driving force in Launceston Place Last month, Martin Williams, CEO, The Evolv Collection, celebrated the launch of Sartoria Launceston Place – the second location of Sir Terence Conran’s iconic Milanese restaurant – with the promise of at least three more openings in 2026.

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The launch event transformed Launceston Place into a slice of Milan, with vintage Vespas and Fiat 500s parked outside the restaurant, while guests were greeted by a tiramisu tower, live music, cocktails and an array of exquisite Sartoria canapes,

including Truffle Arancini, Beef Tartare on Sourdough Crackers, Burrata and Anchovies Tart, Vitello Tonnato, Tuna Tartare and Smoked Salmon Tart. “This marks the beginning of an exciting new chapter for Sartoria,” said Williams. “Launceston Place is just the start, as we have ambitious plans to bring Sir Terence Conran’s vision for elegant Milanese dining to at least three more London neighbourhoods in 2026.” This follows The Evolv Collection’s acquisition of Vinoteca, the wine bar group. Its Farringdon location will be transformed into Vinoteca di Sartoria, while a new venue opens in Liverpool Street in Jan 2026, and Fiume is reimagined as SartoriaBattersea. The new South Kensington outpost brings Sartoria’s signature cucina elegante and all-day dining to one of London’s most fashionable postcodes, blending mid-century Milanese design with neighbourhood charm. www.pizzapastamagazine.co.uk 17/12/2025 15:53

PAPA INDUSTRY AWARDS

The Pizza, Pasta & Italian Food Industry Awards 2025 were presented on a glittering evening in early November at the Sheraton Grand Park Lane, London. Hosted by Britain’s Got Talent winning magician Richard Jones and celebrity chef Theo Randall, the PAPA Awards dinner brought the industry together for the annual celebration of the best the industry has to oﬀer. There were awards for retailers, restaurants and delivery outlets, pizza, pasta and other products, as well as the culmination of the annual Pizza Chef of the Year competition and special recognition for a long and successful career. As is traditional, the evening’s presentations began with Theo Randall revealing the winners of the Pizza Chef competition, with Michele Rutigliano taking the top prize. The heart and soul of the industry is never more personified than by the independent businesses, for whom winning can mean so much. Take Gavin O’Brien who was “completely overwhelmed” after his venture Gavin’s Pizza Company claimed the new Mobile Pizza Award. Similarly, Jo Malone from Village Pizza Kitchen was thrilled to win the Independent Pizza Restaurant Award commenting, “We are completely over the moon with our award – it really does mean the world to us!” It was a huge evening for Aldi, whose outstanding pizza range and pasta choices resulted in them taking away four awards on the night, including a double in the Manufactured Pizza award categories.

Other big-name winners from the high-street included M&S, Ask Italian, Co-op, Caprinos Pizza and Pizza Pilgrims. Surprise winners were Beyond Belief Brewing Co. whose Pasta Craft Beer helped them take home the Business & Product Development category, as well as the prize for Environment & Sustainability. Cheers! Reactions from winners included Thom Elliot from Pizza Pilgrims who said, “We are honoured to have won the Pizza Restaurant Chain Award.” Meanwhile, Zamman Ahmed from Caprinos Pizza, who won the Pizza Delivery Chain Award, said, “We’re absolutely thrilled about the win and grateful for the recognition.” Simran Sarl from Italian Restaurant Chain winners Ask Italian commented, “It was a lovely evening and we’re so pleased to have won.” The formal part of the celebration concluded with the presentation of the PAPA Industry Award to Pete Brain from Leprino, for his outstanding long-service, working alongside nearly every major pizza operator in the UK. The less formal, post-awards partying seems to get more legendary with each passing year and we are excited to do it all again in 2026! Check out all the winners on the following pages.

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SPONSORED BY

James Nice from sponsor Freiberger presented the award to Katy Patterson from winner Aldi.

Michael Eyre from sponsor Jestic presented the award to Remco Vereen, accepting on behalf of winner M&S.

Frozen Pizza Multiple Retailer Award

Chilled Pizza Multiple Retailer Award

Presented to the multiple retailer whose performance has driven sales in the frozen pizza sector.

Presented to the multiple retailer whose performance has driven sales in the chilled pizza sector.

WINNER

Aldi

M&S

SPONSORED BY

Kevin Peacock from sponsors Danish Crown (2nd left) presented the trophy to Katy Patterson (2nd r) from winner Aldi, who received the award alongside representatives from Stateside Foods.

Kevin Peacock from sponsors Danish Crown (centre) presented the trophy to Katy Patterson (2nd l) from winner Aldi, who received the award alongside representatives from Stateside Foods.

Manufactured Pizza Award

With this award there’s something for everyone. The judges will consider both value and premium entries, presenting the award to the best new manufactured pizza.

VALUE CATEGORY WINNER

PREMIUM CATEGORY WINNER

Aldi - Valentine’s Spicy Pepperoni & Nduja

Aldi - Mushroom Truﬄe

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PAPA INDUSTRY AWARDS

PAPA Industry Award This lifetime achievement award is in the gift of the Pizza, Pasta & Italian Food Association management committee and is presented only when the recipients' contribution to the industry merits this special recognition.

WINNER Pete Brain - Leprino

SPONSORED BY

(L to r) Phil Goodall from sponsor Stateside Foods presented the award to Pete Brain from Leprino, joined by PAPA Awards host, Theo Randall.

Producing the ﬁnest quality pizzas for over 30 years

A world leader in pizza production & development Fresh pizza from Stateside Foods reaches our customers seven days a week via a state of the art supply chain and distribution system

Congratulations to Pete Brain, Director of Quality & Sustainability at Leprino Europe, the industry award winner 2025. website: www.stateside-foods.co.uk email: info@stateside-foods.co.uk

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SPONSORED BY

Dhiresh Hirani from sponsor Mutti (l) presented the trophy to Maria and Loredana Romano from Spaghetti Tree.

Matt Ackland from Futura Foods (l) presented the award to Simran Sarl and the team from Ask Italian.

Independent Italian Restaurant Award

Italian Restaurant Chain Award

There’s something about Italian food which makes it so perfect for communal eating – and this award is presented to those Italian restaurants bringing food, families and friends together across the nation.

PLATINUM WINNER

WINNER

Spaghetti Tree

Ask Italian

SPONSORED BY

Dhiresh Hirani from sponsor (l) Mutti presented the trophy to Jo Malone (c) and the team from Village Pizza Kitchen.

(L to r) Matt Ackland from Futura Foods presented the award to Aleks Kmiec and Domenico Luengo from Pizza Pilgrims.

Independent Pizza Restaurant Award

Pizza Restaurant Chain Award

The pizza restaurant is a firm favourite with the British public when it comes to dining out. With many superb independents to choose from, this award recognises the best of them.

The pizza restaurant is a firm favourite with the British public when it comes to dining out, and this award looks at the everpopular chains to recognise the best on the high street.

PLATINUM WINNER

WINNER

Village Pizza Kitchen

Pizza Pilgrims

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PAPA INDUSTRY AWARDS

Congratulations to the winners of the Independent Pizza Restaurant Awards, Spaghetti Tree, Croydon and Village Pizza, Hurstpierpoint.

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SPONSORED BY

(L to r) Lukas Webb from sponsor Leprino presented the award to Brigi Stamber and Bertie van der Beek from Pizzaface.

Lukas Webb from sponsor Leprino (l) presented the award to Gavin O’Brien, owner of Gavin’s Pizza Company.

Independent Pizza Delivery Store Award

Independent Mobile Pizza Award

With deliveries one of the few thriving sectors in recent years, these awards are presented to the shining stars of the pizza delivery market.

A new award recognising the success stories in the growning mobile pizza sector.

PLATINUM WINNER

Pizzaface

Gavin’s Pizza Company

Gold Award Winners Independent Restaurant Awards Pizza & Italian Categories SPONSORED BY

(L to r) Lukas Webb from sponsor Leprino presented the award to Gul Nawaz and Khalil Rehman from Caprinos Pizza.

Pizza Delivery Chain Award

• Dough Loco, Lincoln • Due Forni, Beaconsfield • La Locanda, Gisburn • Mamma Mia by Subxpress, Peterborough • Taste of Italy, Chelmsford

Independent Pizza Awards Delivery & Mobile Categories • Mamma Mia by Subxpress, Peterborough • The Terra Pizza, Carterton • The Two Tossers, Driﬃeld • Whisk & Pickle Kitchen, Skelmersdale

With deliveries one of the few thriving sectors in recent years, these awards are presented to the shining stars of the pizza delivery market.

WINNER Caprinos Pizza

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PAPA INDUSTRY AWARDS

EUROPE’S LARGEST PIZZA SAUCE MANUFACTURER Congratulations to Luigi Forte, from Salvo 1968, winner of the the Silbury Italian pizza sauce category, with his outstanding Royal Margherita!

Find out about Silbury’s Pizza Sauce

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www.silbury.co.uk

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PAPA INDUSTRY AWARDS

SPONSORED BY

(L to r) Bryan Murphy from sponsor Dawn Farms presented the award to Remco Vereen, accepting on behalf of winner M&S.

Bryan Murphy from sponsor Dawn Farms (2nd l) presented the award to David Staiano (3rd l) and the team from winner GCL Food Ingredients.

Italian Style Ready-Made Main Meal Award

An award for new, Italian style, ready-made main meal dishes. This award was split into retail and foodservice categories.

RETAIL WINNER

FOODSERVICE WINNER

M&S – Collection Spaghetti Carbonara Alla Romana

GCL Food Ingredients – Truﬄe, Asparagus & Pancetta Mezzaluna

SPONSORED BY

(L to r) Daniel Baike-Ghazvini from sponsor Perco presented the trophy to Maurice Abboudi, accepting on behalf of winner Co-op.

(L to r) Daniel Baike-Ghazvini from sponsor Perco presented the trophy to Mary Cogbill and Charlotte Perkins from winner Pan’Artisan.

The Italian Style Food Award

An award for food products or ingredients bringing something new and inspiring for chefs to use when creating their menu.

RETAIL WINNER

FOODSERVICE WINNER

Co-op – Mezze Rigatoni Pasta

Pan’Artisan – Neapolitan Style Dough Balls

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PAPA INDUSTRY AWARDS

SPONSORED BY

Charlie Butt (l) and Lea Hall (2nd r) from sponsor Qualitops presented the award to Benn Lee, Freddie Ugo and the team from winner Beyond Belief Brewing Co.

(L to r) Andrew Emery from Pizza, Pasta & Italian Food Magazine presented the award to Katy Patterson from winner Aldi.

Environmental & Sustainability Award

Pasta Retailer Award

This award shines the spotlight on those businesses which have made a significant eﬀort to improve the world around them by putting sustainability and environmental impact at the heart of their operations.

Presented to the multiple retailer whose performance has driven sales in the pasta sector.

WINNER

Beyond Belief Brewing Co. – Pasta Craft Beer

Aldi

SPONSORED BY

Aimee Moore (l) from sponsor HRC presented the award to Benn Lee, Freddie Ugo and the team from winner Beyond Belief Brewing Co.

(l to r) PAPA Chair, Sunny Chhina presented the award to Meghan Coverdale and Martin Tompkins from Stateside Foods, accepting for winner Co-op.

Business & Product Innovation Award

Convenience Store Pizza Retailer Award

A broad category focusing on innovation including technical or marketing initiatives; software, apps and ordering systems; packaging, equipment or other non-food products.

Presented to the convenience retailer whose performance has driven sales in the pizza sector.

WINNER

Beyond Belief Brewing Co. – Pasta Craft Beer

Co-op

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PAPA INDUSTRY AWARDS

Highly Commended There were a number of entries worthy of recognition which the judges wanted to highly commend. Italian Restaurant Chain Award San Carlo

ON TOP OF THE WORLD

Pizza Restaurant Chain Award Rudy’s Pizza Pizza Delivery Chain Award The Fat Pizza Environment & Sustainability Award Silbury – ESG/Sustainability Report Business & Product Innovation Award The Fat Pizza – Quick Service Restaurants Italian Style Ready-Made Main Meal Award Retail Category Waitrose – No1 Wild Garlic & Pesto Tortelloni Italian Style Ready-Made Main Meal Award Foodservice Category Carnevale – Passione Pasta Sicilian Sausage & Broccoli Ravioloni

www.danishcrown.com www.danishcrown.com

Italian Style Food Award Foodservice Category Leathams – Roquito® Sliced Candied Jalapeños Manufactured Pizza Award Morrisons Best Chicken Shawarma Chilled Pizza Multiple Retailer Award Tesco Pizza Chef of the Year (Danish Crown Supertops Category) Butcher’s Kiss by Michele Rutigliano, Due Forni Pizza Chef of the Year (Silbury Italian Pizza Sauce Category) The Anointed Drip by Chris Edwards, Dough Religion Pizza Chef of the Year (Futura Foods Italian Cheese Category) April O’Neil by Liam Ryles, Leandos Pizza Pizza Chef of the Year (Whitworth Bros. “Chef’s Special” Category) Zero Fawkes Given by Stephen Jordan Bird, Samworth Brothers

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Congratulations to Brigi Stamber, winner of the Whitworth Category 2025 from Pizzaface

Victoria Mills, Wellingborough, Northants NN8 2DT Victoria Mills, Wellingborough, Northants NN8 2DT Victoria Mills, Wellingborough, Northants NN8 2DT Tel: 01933 441000 Victoria Mills, Wellingborough, Northants NN8 2DT Tel: 01933 441000

Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk Email: enquiries@whitworthbros.ltd.uk Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk Email: enquiries@whitworthbros.ltd.uk 29 17/12/2025 16:49

PAPA INDUSTRY AWARDS

Champions on parade! Between the venue owner, the judging panel and the finalists, this year’s Pizza Chef competition was a veritable who’s who of previous winners. For starters, our host for the day was Marco Fuso, who claimed the title in 2017. As well as returning to the judging panel, Marco threw open the doors to his brand new Rennaisance Pizzeria in Battersea. We are grateful to him and his team for the support they gave to each of the competitors. Alongside Marco on the core judging panel were two more familiar faces: Michael Eyre from Jestic and head judge Theo Randall. When it came to the competitors, there was no shortage of pedigree on display. Reigning champion Scott Holden and former winners Dan Hall and Brigi Stamber were joined by several category winners among the finalists. Rounding out the former champion quota was Nicola Jackson-Jones, who helped judge the Futura Foods category. One of the many wonderful things about the competition is the cameraderie on display. Familiar faces return year after year, while new entrants are welcomed with open arms. And the quality of the pizzas presented to the judges

PIZZA CHEF

of the year 2025 in this year’s final was beyond exceptional. Michael Eyre summed-up the standard best, “Usually there is one, maybe two pizzas which stand-out from the rest, but choosing the winners came down to the finest of margins.” Thanks to all the finalists, judges and sponsors for a very special day and congratulations to each of our category winners and to the latest addition to the Pizza Chef of the Year roll of honour, Michele Rutigliano.

Green Whisper

By Michele Rutigliano INGREDIENTS Dough – per 300g ball Courgette cream (50g) ● Confit cherry tomatoes ● Futura IQF burrata – 60g ● Futura Gran Levanto (shaved) – 10g ● Toasted pine nuts – 8g ● EVOO drizzle – 5g ● Balsamic glaze drizzle – 8g ● ●

CHEF’S DESCRIPTION Green Whisper is a contemporary vegetarian pizza with a courgette cream base, confit red and yellow cherry tomatoes, IQF burrata, Gran Levanto shavings, toasted pine nuts and a drizzle of Balsamic glaze.

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PAPA INDUSTRY AWARDS

Pizza Chef of the Year Michele Rutigliano “This year’s competition was one for the ages. The judges were presented with so many amazing pizzas, choosing winners in each category was a real challenge. However, Michele’s Green Whisper entry was exquisite, and he throughly deserves the title Pizza Chef of the Year.”

HEAD JUDGE Theo Randall

SPONSORED BY

(l to r) Matt Ackland from category sponsor Futura Foods with Luigi Carnevale from overall sponsor Carnevale, who presented the award to winning Pizza Chef Michele Rutigliano from Due Forni. They are joined by PAPA Awards host and competition head judge, Theo Randall.

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Congratulations to

MICHELE RUTIGLIANO

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Due Forni Beaconsfield PIZZA CHEF OF THE YEAR

ITALIAN FOOD Crafted, Imported & Delivered with Passion

PIZZA CHEF

of the year 2025

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PAPA INDUSTRY AWARDS

SPONSORED BY

(L to r) Kim Markwood from Danish Crown presented the winning chef Dan Hall with his trophy.

(L to r) Louise De Leon from Silbury presented the winner’s trophy to Luigi Forte.

Danish Crown SuperTops Category Winner

Silbury Classic Italian Sauce Category Winner

This year, Danish Crown challenged competitors to create something awesome using the American-style sausage and/or diced chorizo from the SuperTops product portfolio.

Silbury challenged the chefs to create a pizza with flavours that perfectly complement their new Italian Pizza Sauce, which is carefully crafted to capture the authentic spirit of traditional Italian cuisine.

THE WINNING ENTRY

El Fuego by Dan Hall, Mozzafella Pizza

Royal Margherita by Luigi Forte, Salvo 1968

SPONSORED BY

(L to r) Matt Ackland from Futura Foods presented the winning chef Michele Rutigliano with his trophy.

(Lto r) Gayle Hunter from Whitworth Bros. presented the trophy to winner Brigi Stamber.

Futura Foods Italian Cheese Category Winner

Whitworth Bros. Flour “Chef’s Special” Category Winner

Futura Foods encouraged competitors to explore the pizza possibilities of two very special Italian cheeses: IQF Burrata and Gran Levanto.

Sponsor Whitworth Bros. challenged competitors to create a Chef’s Special pizza using their strong pizza flour. The judges were looking for a pizza with a beautifully prepared crust and mouth-watering toppings.

THE WINNING ENTRY

Green Whisper by Michele Rutigliano, Due Forni

Seon by Brigi Stamber, Pizzaface

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PAPA INDUSTRY AWARDS

PRESENTS

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REVIEW

Recipe for

success The European Pizza Show (EPS) team takes us through the 2025 event in late November, which continues to go from strength to strength. SOMETHING FOR ALL The 2025 European Pizza Show delivered outstanding results, reaffirming its status as the leading international trade event dedicated to our industry and wider HoReCa sector. Organised by Bellavita Expo in partnership with TuttoFood Milano and Cibus Parma, it again proved to be an essential hub for professional networking and industry development. Held on 26-27 November, Excel London attracted over 10,000 qualified attendees from 43 countries. Among them were decision makers from major restaurant and pizzeria chains,

independent restaurateurs, importers, distributors, speciality store owners, retail buyers, chefs and influential figures from the European gastronomic landscape. The Italian Ambassador to the UK, Inigo Lambertini, was also present. More than 300 exhibiting brands took part, representing food & beverage, services, ovens, equipment and technology. Notably, the show had a 75% increase in tech companies, confirming the strong upward trend in digitalisation – from intelligent delivery systems and software-assisted front-ofhouse management to AI applications.

Similar to previous years, producers of flour, dairy and tomato preserves – alongside pasta makers and cured meat specialists – played a central role. Attention was drawn to the Sicilian Pavilion, showcasing 15 companies, and Molise Pavilion, representing 10. Both regions brought a curated selection of regional excellence. From Sicilian pastries such as Modica chocolate, cannoli and artisanal panettone to Molise’s organic olive oils and wines. TALENT & PARTNERSHIPS We also delivered entertainment. The European Pizza Chef competition saw 42 up-and-coming pizzaioli compete in a thrilling challenge, awarding Vincenzo Abbata of Fresco (London) in the Traditional Neapolitan category, and Nicola Falanga of Biga (Brusssels) in the

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REVIEW

Contemporary category. Additionally, the prestigious ceremony honouring the 50 best artisan pizza chains – organised by 50 Top Pizza – crowned L’Antica Pizzeria da Michele as overall winner. A major contribution came from the Incoming Buyer Programme supported by the ITA London Office. It hosted over 100 buyers from across Europe and facilitated the Bellavita Awards, celebrating excellence in Italian food and beverage. Cirulli was overall winner for its extra-virgin olive oil; Trespaldum from Molise for its innovative oil packaging; Central Formaggi from Sardinia for its pesto-flavoured canestrato; Delume for innovative edible customisable wafers; and the historic Mazzetti

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d’Altavilla, representing Italy’s distinguished liqueur-making tradition. The European Pizza Forum also brought together over 30 high-profile speakers. Topics included the future of foodservice, evolution of delivery, pizza and wine pairing trends and shifting consumer habits. The talks were organised in collaboration with another key partner, Pizza, Pasta & Italian Food Magazine. “EPS 2025 has been our most successful edition yet,” said Aldo Mazzocco, Bellavita Expo CEO. “It’s not just the numbers that prove it but relationships forged and opportunities unlocked. The event has now become an unmissable appointment for European and international industry professionals, and it will continue to grow.” The next edition returns to Excel on 18-19 Nov 2026.

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FOCUS ON 2026

Fired by authenticity

From doughballs to pre-made bases and NPD, Pan’Artisan’s expertise is helping operators stand out in a crowded market. Commercial manager, Charlotte Perkins, tells us how. SOLUTION FOCUSED With data1 indicating that consumers are still seeking affordable indulgence, opting for satisfying, familiar favourites that balance value, comfort and convenience amid financial pressures, this year we concentrated on solidifying our presence as a manufacturer of quality products. The key was to offer solutions for operators that could influence the way consumers eat when out of home (OOH), alleviating costs all round. We also saw that pizza is a winning menu choice and has increased its share among the top 10 OOH dishes, consistent with the growth seen across QSRs, pubs and restaurants. The continued efforts of our NPD team – including the Naples Neapolitan 36 231_P&P_Dec25_p36-41_Focus_G AB.indd 36

Style Doughball – supports this trend and has brought fresh, Italian-inspired improvements to our doughball category. This perfectly complements the Neapolitan Style Bases, Italian Wood-fired Presauced Bases and Traditional Romana within our premium, authentic Italiano Pizza by Pan’Artisan range. We also achieved a BRC AA+, a clear demonstration to customers that high standards are a constant focus, and we had a great end to 2025 with a win at the PAPA Awards. Taking www.pizzapastamagazine.co.uk 17/12/2025 15:55

FOCUS ON 2026

home the Italian Style Food category was a fitting recognition of our team’s dedication. ALL ABOUT PIZZA Pre-made pizza bases offer a useful, time-saving staple to any operation. They provide consistency with reduced wastage, and a quality, pre-made product is diﬃcult to distinguish from a base made from scratch. Un-topped frozen bases provide the greatest convenience, allowing customisation of toppings and the ability to fulfil dietary requirements. Pre-made bases allow creativity to flourish – with trending toppings, businesses can focus on their signature style, from breakfast to dessert. Pan’Artisan is famed for its expertise around dough-based products, with a particular speciality in pizza bases of all variants. From thin and deep to woodfired and gluten-free, the company’s product range is extensive. Our team of development chefs undertake regular product testing for performance and versatility, ensuring the requirements of different menu solutions are met, while delivering on flavour. The beauty of pizza lies in its inexhaustible variety of bases and toppings, presenting unlimited creativity for every taste and dietary need. Unusual toppings inspired by global cuisines or flavour contrasts, such as spicy/sweet combos, offer exciting possibilities too – and let’s not forget that demand for plant-based toppings and vegetarian/ vegan alternatives are on the rise.

Italiano Pizza by Pan’Artisan categories. Pizza appeals to all generations as a quick serve, versatile option. Figures from Mintel2 reveal that during 2024, 65% of Brits either dined in or ordered takeaway from pizza and Italian restaurants. This is reflected in pizza’s

“The beauty of pizza lies in its inexhaustible variety of bases and toppings, presenting unlimited creativity for every taste and dietary need.”

predicted market size rise from £6046 million in 2024 to £8542m by 2029. In such a competitive market, operators should focus on what makes their pizza stand out. Think wood-fired or stone-baked bases, premium ingredients

and flexible toppings tailored to dietary preferences. Create a point of difference with attention to detail that draws repeat custom. Meal deals can enhance an offer, and by implementing easy ordering systems, you can further address speedy service and convenience. Latest trends focus on regional specialities in line with greater demand for the authentic, and we are seeing clear momentum for artisan pizzas made with premium ingredients. Pan’Artisan’s Detroit Style Pizza Base is a great alternative for operators wanting to push boundaries beyond Neapolitan or Roman-style pizzas, as a canvas for robust flavours and globally inspired toppings. Enjoy the classic Detroit-style crust – thick and light, with a caramelised edge on cooking for sharing and single serve. A perfect balance of speed, quality, convenience and profitability. 1 Lumina Int ‘UK Eating Out Mkt Consumer’ 2025 2 Mintel ‘UK Pizza and Italian Rest Mkt Report 2024’

PREMIUM LEAGUE As we head into 2026, we will lean into the new foodservice landscape by continuing to bring products to market across our doughball, pizza base and www.papa.org.uk 231_P&P_Dec25_p36-41_Focus_G AB.indd 37

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charisma Carbs with

Employing fresh thinking for a new era of pasta, Pastino restaurant is determined to keep its menu real. We caught up with co-founders Ahmos Wasif & Javed Akhtar. AGILITY & CREATIVITY Looking back at 2025, it’s fair to say it’s been another year of major shifts in hospitality. Customers are more selective about where they dine and how they spend, so you have to stay nimble in these tough conditions. As operators, we’ve all had to keep adapting. For us at Pastino, our first full year of trading has been about understanding the space we’re in, responding quickly and staying focused on what we set out to do: offer genuinely fresh pasta, made properly, at a price people can afford every day. We opened at the end of 2024, having seen a clear gap in the market. London has so many brilliant high-end pasta restaurants, but nobody was offering freshly made pasta in the grab-and-go space. What was available was massproduced or overpriced, and neither worked for the modern customer. No one was making pasta in front of guests, cooking sauces from scratch on-site or delivering that quality at a 38 231_P&P_Dec25_p36-41_Focus_G AB.indd 38

fair price point, especially with so much pressure around rising costs. From day one, we committed to doing things openly and honestly. We moved our pasta machines into the window, had a prep chef in from 6:30am and made every sauce fresh. Nothing is bought in and assembled; we genuinely make it all. A simple bowl of pasta might look effortless but it takes a huge amount of work. AUTHENTICITY MATTERS Pasta is something many people cook at home, so we have to offer dishes they’re not making themselves and often haven’t even heard of. That’s why ingredients matter. If you’re making carbonara, use guanciale, not bacon. You find the best tomatoes you can. The challenge is doing all of that while keeping a bowl at £4-£7, but we’re proud of how we’ve managed it. Hearing customers describe it as ‘proper pasta’ means everything to us.

Regular fresh pasta still leads the way, especially the non-egg version, which customers seem to prefer. Rigatoni is our top seller by a long way. It’s familiar, holds sauce well and people trust it. It also feels like a ‘levelled-up’ version of penne, which helps with recognition. But alongside the classics, we were keen to introduce dishes people don’t tend to cook at home, like Zozzona. Many customers didn’t know it, and that little moment of discovery is important. Pasta is a comfort food at heart on a cold, grey day; nothing beats opening a steaming bowl that feels like a hug. That’s the feeling we try to create. www.pizzapastamagazine.co.uk 17/12/2025 15:55

FOCUS ON 2026

GUIDED BY ITALY There’s no shortage of food trends flying around, especially online, where dishes are sometimes made more for social media than for taste – that’s not us. We’re open to collaboration but we’re not going to jump on something silly for clicks that fails to build customer loyalty. Instead, we look back to Italy. Earlier this year, we spent time in Rome and Milan, and that research trip fed directly into our menu development. There is such a breadth of regional dishes, from north to south, and there’s still so much for us to discover and explore properly. Bringing those ideas into a format where you take an order and serve a bowl of fresh pasta in two-and-a-half to three minutes takes real skill, which is why staying rooted in proper Italian principles matters more than anything else. And like every operator, we’ve had to navigate rising costs. But rather than raise prices, we simplified our menu. We realised early on that our original offer was too big and complicated for a true quick-service model. Bringing it back to what people were returning for, and pairing that with the rebrand, improved our sales, service speed and staff efficiency. Today, our single site is performing well, which gives us the freedom to hold our price point. Repeat customers matter more to us than squeezing margins. www.papa.org.uk 231_P&P_Dec25_p36-41_Focus_G AB.indd 39

If this year taught us anything, it’s that doing the simple things properly will always beat trend-hopping. Our goal is to keep growing carefully, open more sites using a model that’s working, refine things seasonally and continue the menu development process we’ve built. We’re excited, we’re energised… and we’re only just getting started. Pastino is located at 92 Tottenham Court Road, London. Opening hours 11am-10pm, dine in or takeaway. Visit pastino.co.uk.

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fresh approach Mammafiore is a pioneering Mediterranean distribution company, operating in five different countries – and its driving ambition for the UK is crystal clear. TELLING A STORY Founded with the goal of bringing the authenticity of Italian gastronomic tradition to the UK, Mammafiore is focused on highlighting excellent raw materials and selected producers. Its commercial network is mainly based on the HoReCa channel, which represents a key strength for the business.

“Thanks to this presence, we collaborate with the best restaurants, hotels and pizzerias in the UK – who share our focus on quality, authenticity and a transparent supply chain,” said Danilo Bruno, managing director at Mammafiore UK. “This allows us to reach customers seeking a truly high-level Italian culinary experience.

“We aim to broaden our reach by working with premium retailers, supermarket chains and even more mass-oriented operators. While HoReCa remains our solid and well-established base, we want to expand Mammafiore’s presence in retail, giving an even wider audience access to our products. “The Italian market in the UK is experiencing a period of great vitality. Interest in Made in Italy is increasingly strong and informed: British consumers seek real stories behind the products. It’s no longer just a trend but a wellestablished affection for our gastronomic culture,” continued Bruno. MADE CONNECTIONS But the flipside is the challenge of standing out from the crowd – and Mammafiore believes its certified quality and direct relationship with producers make the difference. “These are often family-run businesses, deeply tied to their regions. Our strength lies in transparency: we want to share the stories, places and people behind every product. We offer an authentic cultural experience. “We also embrace the growing

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FOCUS ON 2026 influence of global cuisines as an opportunity to showcase the versatility of Italian tradition. Staying true to our roots, offering products that integrate easily into contemporary and multicultural recipes. It’s innovation without loss of identity, making Italian cuisine converse with the world.” With a future geared towards growth, Mammafiore is consolidating its presence in London and the south, alongside expansion into Manchester. “It’s a dynamic city, full of opportunities. Our goal is to develop a more widespread network, strengthen existing partnerships and open up to new channels,” said Bruno. RICH & FERTILE Another key team member is Antonio Delli Franci, the resident food expert of the Mammafiore Group, sitting at the crossroads between product quality and hospitality consultancy. He ensures that its Private Label range maintains quality – including one key staple. “Our tomatoes have a great reputation because we start with excellent raw materials and a unique territory: Agro Nocerino, the land of San Marzano. It has rich soil, ideal climate and a deeply rooted agricultural tradition. All of this gives the tomatoes a natural sweetness, more intense aroma and immediately recognisable texture.” The density is measured by the Brix

level, which indicates the amount of soluble solids in the fruit (natural sugars, acids and aromatic substances). A tomato with a high Brix level is richer, less watery and more stable during cooking. In practice: fuller flavour, better yield and a texture that stays firm. “Campania offers a unique balance between soil and climate, along with an agricultural tradition passed down through generations,” continued Delli Franci. “The mineral-rich soil and climate contribute to a tomato that is balanced between sweetness and acidity, with an ideal structure for processing.” And this is simple and quick: harvesting at the right time, with careful selection and immediate processing. “The blanching and peeling stages are brief, so we preserve the colour, aroma and natural structure of the fruit. We prefer an essential, almost artisanal approach, avoiding interventions that alter quality – additives aren’t necessary. In our products, you’ll find only tomatoes and, when needed, a little packing water or a light natural purée – nothing else.” A PERFECT TEMPERATURE For pizza, he recommends the Pelati (whole peeled tomatoes), because they represent the purest form of the tomato: the whole fruit, peeled and preserved in its natural juice. They have an ideal Brix level, dense pulp and clean flavour that withstands high oven temperatures. And with partnerships in the UK, Spain, France, Germany and Portugal, the Mammafiore credo is certainly worth listening to. With more than 15 hubs across Europe, owning the entirety of the distribution life cycle, it provides a last-mile service. Plus, four different temperatures (room temperature, fresh, frozen and ultra-frozen) ensure excellent conditions are a given.

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In terms of private label, Mammafiore owns over 10 brands. Rootstic is the range of preserves and tomato-based products, aimed at holding the intensity of classic Italian vegetable flavours. Working with traditional preserving techniques paired with innovative tools, it guarantees long-shelf products with minimal additives. “We work with over 600 UK clients,” said Bruno.” Since 2017, Mammifiore has grown significantly. We’ve expanded operations, changing warehouses four times to meet demand. Over the years, we have successfully replicated the business model in other countries. “Importing super-fresh products twice a week and handling four to five truckloads, alongside several containers of dry products, ensures continuous availability for our clients.” For more info, visit mammafiore.eu. 41 17/12/2025 15:55

ICE CREAM & DESSERTS

The premium scoop

Joe Yates, gelato master and development and training chef at Carpigiani UK Ltd, elaborates on trends driving the sector and the importance of menu flexibility. CHANGING PERCEPTIONS Walk into any Italian town during the early evening ‘passeggiata’ and you’ll see something that never fails to inspire me – families, teenagers and couples stopping at their gelateria as naturally as they might shop for bread or espresso. In Italy, gelato isn’t treated as a luxury or seasonal indulgence…it’s woven into daily life. Enjoyed mid-afternoon as often as after dinner, it reflects a deep respect for the ingredients and artisanal craft. While this rhythm and culture comes naturally in Italy, it’s less adopted in the UK. However, we are starting to see a slight mirroring, where soft serve and ice cream are evolving from an afterthought dessert into meaningful moments of experience, comfort and connection. In recent years, Brits have developed a more sophisticated understanding of what ‘good’ gelato looks and tastes like. They’re asking questions about textures, ingredients and seasonality, wanting desserts that feel crafted rather than manufactured, exploring flavours inspired by both tradition and innovation. Our Iced Insight* research shows that 98% of consumers have enjoyed ice cream out of home in the last year, with 87% indulging all year round. Gelato is becoming part of the everyday, and as we move into 2026, I have no doubt its popularity will grow. 42 231_P&P_Dec25_p42-43_ICE_Cream_G AB.indd 42

MULTI-SENSORY ELEVATION At Carpigiani, we’re seeing this shift first-hand. A key theme is sustainability, as it shapes flavour development. While I encourage fresh, locally sourced ingredients, this has extended into using the whole item to reduce waste and unlock nutrition. With an apple, the core works well in a sorbet, and the skins can be reduced into a pectin-rich syrup, ideal for drizzling your finished dessert. And banana skins can be used in the same way as the fruit itself – my dairyfree banana recipe is in high demand! Not only does this reduce waste but enriches flavour and speaks to the more sustainable consumer. Our Iced Insight data found found that 37% of consumers would pay more for ice cream made with fresh ingredients, and 28% would pay

more for those made with sustainably sourced ingredients. Another trend is nostalgia, with gelato inspired by British classics. Sticky toffee pudding is popular in winter, while apple pie and cherry pie will remain prevalent. They tap into that sense of familiarity, but when whipped into a creamy, delicious gelato or soft-serve dish, feel elevated in a multi-sensory way. From crumble toppings to spiced compotes and cherry reduction, there are many ways to turn a classic into a house signature. Menus are also exploding with thick shakes and freakshakes, arguably desserts in themselves. ENDLESS POSSIBILITIES Interestingly, we’re hearing from customers that consumers are reaching

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ICE CREAM & DESSERTS for a shake over a dessert. Using a dairy or non-dairy milk base, the 161K countertop milkshake and thick shake machine comes with an optional mixer – caterers can add protein powder or collagen to nutritional fruity bases. What’s more, the 161K only needs cleaning every 42 days, thanks to unique self-pasteurisation technology as standard. This opens up a world of possibility, from offering premium shakes as desserts to limited edition and seasonal menus by simply changing the syrup or mixer, and toppings used. This exploration is also driving demand for adventure. ‘Swicy’ – the marriage of sweet and spicy – is ever popular, with the likes of chilli and mango, miso caramel, caramelised ginger and honey combinations cropping up. However, consumers still desire familiar favourites. Our research shows that 74% favour vanilla, chocolate and strawberry, and when produced using high-quality ingredients and equipment, gelato and soft serve is a premium dessert on its own. If the basics are right, the possibilities are endless.

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DIGITAL REVOLUTION Soft serve is a great place to start. Using our 161K countertop machine as an example, operators can elevate desserts and even serve soft serve as a premium menu item. Delivering up to 200 portions of soft serve in one hour and sitting neatly on the back counter, our 161T machine is reliable and efficient. Also, presentation is not to be underestimated. The Bidfood Food and Drink Trends Report 2026 found that 41% of consumers regularly visit venues based on what they’ve seen online. Consider eye-catching colours too. Adhering to trends in a profitable, operationally efficient and sustainable way can be a challenge, which is why we proudly support our clients with menu development and training, ensuring they have the most suitable equipment. We also run courses via our Gelato University and Soft Serve Consultancy. Whether you’re a seasoned expert or exploring your first menu, we’d love to share our passion and expertise. Find out more at carpigiani.co.uk. *Independent Carpigiani UK research.

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PREVIEW

The stages are set! Food, Drink & Hospitality Week 2026 is set to deliver a smorgasbord of Italy-focused operators, making it a must for anyone in the pizza and pasta sectors. GET STUCK IN Food, Drink & Hospitality Week returns to Excel London from 30 March to 1 April 2026, bringing together IFE, IFE Manufacturing, HRC, The Pub Show, Hospitality Tech360 and International Salon Culinaire for three days of industry insight and business connection. For professionals in pizza, pasta and Italian-inspired foodservice, the event offers an exceptional opportunity to explore suppliers, refine menus and engage with brands shaping the future of the UK market. Visitors will meet with hundreds of exhibiting brands and hear from industry leaders across 10 stages, covering everything from trends and innovations in food manufacturing to hospitality case studies and tech innovations. Plus, in Chef HQ and Pastry HQ, both curated 44 231_P&P_Dec25_p44-45_HRC_Preview_G AB.indd 44

by Chef Publishing, leading chefs and pâtissiers will be cooking live and sharing culinary insights. A range of Italian and Italy-focused exhibitors will make this edition of Food, Drink & Hospitality Week unmissable for operators seeking quality ingredients, semi-finished products and authentic, scalable solutions. EXTENSIVE SELECTION La Tua Pasta returns with its fresh, handcrafted pasta, produced traditionally and designed to deliver restaurant-quality dishes. It has long been a favourite of chefs seeking authentic textures and fillings, and its presence at the show gives visitors the chance to explore core and seasonal formats first-hand. Pizza operators will also find significant value in meeting PizzaSi,

whose award-winning bases are crafted in Italy by master pizzaiolos. Their offer is far more than product alone: the company supports operators with menu development, staff training, marketing and operational guidance. For businesses looking to elevate or expand their offer without compromising authenticity, PizzaSi provides craftsmanship and commercial expertise. Innovation continues across the show floor with exhibitors supported by the Italian Trade Agency, as well as private producers. Antico Eremo brings its powdered and liquid semifinished products for hot and cold drinks, widely used across HoReCa and foodservice for their reliability, taste and ease of preparation. Also on show are oils from ATI Olio di Roma IGP e Sabina DOP, premium www.pizzapastamagazine.co.uk 17/12/2025 15:57

PREVIEW

cold cuts from Veroni, specialist fruit and citrus products from Canditfrucht / Orange Moon, and an impressive array of ingredients and semi-processed goods from Igino Mazzola Spa, PIU BUONO, Molino Braga, PJ Srl, UOP srl SB and Webb James Srl. For restaurateurs, pizzeria operators and Italian-style delis, this breadth of exhibitors provides an opportunity to strengthen supply chains, discover new menu components and discuss bespoke or private-label possibilities directly with producers. DRIVING FORCES HRC Ambassador Matt Ford, director of business development at Krowd, said: “I’m truly passionate about serving as an HRC Ambassador for the first time because hospitality lives and breathes loyalty. From the Vision Stage I’ll be championing ideas and smart quantifiable data. HRC is where the industry moves forward, and I’m proud to help drive that.” A key highlight is International Salon Culinaire, the UK’s largest and most prestigious programme of live culinary competitions. The 2026 edition will

once again bring together chefs at every stage of their career, from apprentices to seasoned professionals, to showcase technique and creativity. It offers a unique window into the skills, flavours and trends shaping professional kitchens today, as well as an opportunity to see new products and ingredients brought to life in a competitive environment. The competitions serve as inspiration and education, demonstrating how emerging talent and established chefs are responding to tastes, sustainability considerations and operational pressures. Whether exploring plantforward cooking, modern pastry, refined classics or high-volume kitchen innovation, International Salon Culinaire adds a dynamic, experiential layer to Food, Drink & Hospitality Week. Whether refreshing an existing menu or developing a concept, it provides the inspiration, expertise and supplier relationships needed to shape commercially successful, future-focused offerings for the year ahead. Food, Drink & Hospitality Week comprises IFE Manufacturing, IFE, HRC, The Pub Show, International Salon Culinaire and Hospitality Tech360, from 30 Mar to 1 Apr 2026 at Excel London. Find out more at hrc.co.uk.

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SPOTLIGHT

joy

Sharing the

Philip Durham is UK Business Unit Director at Atlante, a leading Italian food distributor. He talks about its enduring quality and how 2026 offers many reasons for optimism. What trends are impacting consumers, retailers and manufacturers? These tend to fall into two categories: short-lived spikes and enduring, meaningful change. Fashionable spikes, like Dubai chocolate or bubble tea, are fun but fleeting. More important are the lasting shifts they reveal in how people shop, cook and eat. Five main forces are shaping the market today: 1. Value for money remains central. Consumers will pay more only when quality, provenance and innovation justify it. 2. Convenience drives choice. From quick family recipes to on-the-go commuter favourites, ease and quality rule. Retailers expect ready-to-use, low-waste formats that simplify life without sacrificing flavour. 3. Premiumisation continues. As shoppers crave small luxuries, retailers offering restaurant-quality foods at a

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fraction of eating-out costs will win. 4. East–West fusion is expanding as Middle Eastern and Asian flavours inspire creative blends such as harissa arrabbiata and shawarma lasagne. 5. The GLP-1 effect will shape product demand as appetite-suppressant drugs gain popularity. Today’s trends are lasting and reflect how people want to live: practical, health-conscious and joyful in terms of what they eat. Italian food in the UK seems to be on a real high. Would you agree? Absolutely. It has never been more loved or relevant here because it aligns perfectly with what people want to eat: simple, natural and straightforward food. A 500g bag of pasta costs around 70p, feeds a family of four, and is rich in protein and carbohydrates. The same goes for the humble tinned tomato, which is pure, versatile and nutritious. It is no surprise that the UK retail pasta market has grown from 190 to 204 million tonnes in the past three years. Alongside nutrition, Italian food also masters convenience. With just pasta, tomatoes, olive oil and cheese, you can make something indulgent in minutes. Italian food endures because it evolves, meeting every major consumer driver: value, convenience, quality and creativity. It is full of possibility and will always have a place at the British table.

Let’s talk business partnerships – and who you would like to work with next. We often describe Atlante as a multiplug adaptor connecting every element, so that power flows seamlessly across the system. Producers, retailers, logistics experts and creative partners bring their own strengths, and our role is to ensure it all fits and works smoothly. Producers are our first connection. Many are long-standing Italian family businesses that have perfected their products over generations. We help them navigate the UK retail system while preserving their identity. Customers form the next connection. Sainsbury’s remains our longest partnership and has been central to building one of the strongest Italian ranges in retail. We are expanding into foodservice and wholesale, prioritising quality, reliability and innovation. Partners complete the circuit. Logistics providers, agencies and specialists in packaging, compliance and insight turn plans into results, acting as an extension of the Atlante team. Looking ahead, we aim to add more connections: new retailers, channels, and young, disruptive food brands. www.pizzapastamagazine.co.uk 17/12/2025 15:57

SPOTLIGHT

Atlante powers the network that links the moving parts, and when those connections work, everyone benefits. Can we reflect on how 2025 has gone and what 2026 looks like? This year has brought challenges but also a welcome sense of stability. The market has found its rhythm again, allowing us to refocus on building strong partnerships, developing new products and investing in people. We have continued to grow with key customers across ranges and diversified into new channels and brands. Strong harvests in wheat and tomatoes have improved availability and stabilised

ap SIDE ORDER COOKING TRAYS

costs after several volatile seasons. Operationally, we have strengthened supply chains, improved forecasting and deepened collaboration between the UK and Italian teams. Looking ahead, 2026 is about acceleration. We are targeting strong growth by expanding into categories and channels. Innovation will lead the way, especially in health-forward, sustainable and globally inspired products. The foundations are strong, the team is aligned and the opportunities are bigger than ever. How do you stay efficient and cope with the inevitability of rising costs? Doing the basics well remains the priority. Eﬃciency starts with discipline and attention to detail. Recipes are the first area to review. Working closely with producers to assess raw materials and formulations often reveals cost opportunities without affecting flavour or quality. Small adjustments in sourcing or production timing can have an impact when margins are tight, while commodity costs also need constant challenge. Markets

shift quickly, and any reductions must be passed through the chain as soon as possible. Relationships with suppliers ensure that value flows efficiently and customers stay competitive. Next, we focus on route-to-market. While the Italy to UK supply chain is strong, we continually refine transport, consolidation and order planning to reduce waste and simplify processes. True efficiency comes when high standards are maintained, not sacrificed. When producers, partners and customers are working as one, efficiency becomes part of the culture rather than just a target. That is how we deliver value, even in a market under pressure.

ALPHIN PANS Serving the Pizza Professional Since 1989

ROMAN STYLE “PIZZA BY THE SLICE”

DOUGH CUTTERS

Please contact us on 01457 872486 or visit our website: www.alphin.co.uk to see what we can do for you. Alphin Pans Ltd Oakdale Mill, Delph New Road Delph, Oldham, OL3 5BY

Telephone: 01457 872486 Email: sales@alphin.co.uk Fax: 01457 820868

Making the pizza professional h www.papa.org.uk Untitled-3 1 231_P&P_Dec25_p46-47_Spotlight_G AB.indd 47

appy since 1989 47

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Classifieds

ap ALPHIN PANS Serving the Pizza Professional Since 1989

The widest range of pizza peels manufactured in the UK Alphin Pans Ltd Oakdale Mill, Delph New Rd Delph, Oldham, OL3 5BY 01457 872486

Making the pizza professional h

appy since 1989

Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk

THE TEAM

February 2022 Advert Eighth.indd 1

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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. 2025

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index registered 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: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk BELLAVITA EXPO LTD Unit 204, 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

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

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

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

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 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

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 YORK HOUSE FOODS Shannon Place, Potton, Bedfordshire SG19 2YH Tel: 01767 260114 sales@yorkhousefoods.com www.yorkhousefoods.com

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

Looking to join PAPA as a supplier member?

Contact Andrew Emery, 01291 636334, email andrew@jandmgroup.co.uk for details. www.papa.org.uk 231_P&P_Dec25_p48-52.indd 49

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index registered suppliers BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. 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 Carnevale Ltd. Flour Allied Mills Carnevale Ltd. Eurostar Commodities G.R. Wright & Sons Ltd 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 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 York House Foods Beef Lakeside Food Leathams PLC Chicken & Other Poultry Leathams PLC York House Foods Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC York House Foods 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. Leathams PLC PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products BV Pan’ Artisan Pizza Bases & Crusts Pan’ Artisan Stateside Foods Ltd. PIZZA SCHOOLS TRAINING G.R. Wright & Sons Ltd PIZZA TOPPINGS Euro Pizza Products BV Salvo 1968 Ltd. Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Peppaco Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Danish Crown Dawn Farm Foods Lakeside Food 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. RECRUITMENT/ CONSULTING/ PROPERTY Hungry Stars SOUPS, SAUCES, STOCKS & DRESSINGS Pasta Sauces Leathams PLC Peppaco Ltd. Pizza Sauces Leathams PLC Peppaco Ltd. Silbury Marketing Ltd. TOMATOES Canned Tomatoes Silbury Marketing Ltd. 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 Sarah Probert-Hill (Leprino Foods) Meat Bryan Murphy (Dawn Farm Foods) Flour Gary Somers (Whitworths) Equipment Richard Norman (Jestic) Tomatoes James Faulkner (Leathams)

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 6controls x 12” pizzas per batch ✔ Touchscreen for precision baking Bakes 6 x 12”power pizzas per ✔ 8.8KW three-phase Moretti Forni X100 ✔ Touchscreen controls forbatch precision baking Touchscreen 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 ✔ DualMoretti decks for high-volume baking Forni iDeck iD-D 105.65 ✔ 12✔xElectronic 12” pizzascontrols per batch for perfect results 12✔x 16.3KW 12” pizzas batch ✔ Dual decks for per high-volume baking three-phase power Moretti Forni iDeck iD-D 105.65 Dual deckscontrols ffor fo high-volume baking ✔ Compact &rdurable 1-year warranty ✔ Electronic forwith perfect results

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

Electronic controls for f power fo r perfe perfect f ct results fe ✔ 12 x 12” three-phase pizzas per batch 16.3KW 16.3KW Kdecks KW three-phase power ✔ Dual high-volume baking Compact & for durable with 1-year warranty Compact &controls durablefor with 1-yearresults warranty ✔ Electronic perfect ✔ 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

Moretti Forni Neapolis N6

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

Available in 3for sizes: N4, N6 and N9 ✔ Electric oven Neapolitan Moretti Fornipizza Neapolis N6 Electricthick oven for Neapolitan pizza ✔✔ 55mm biscuit base in 3 sizes: base N4, N6 and N9 55mm thick biscuit ✔✔ Available Reaches 510°C Electric oven for Neapolitan pizza Reaches 510°C ✔✔ 655mm x 12" capacity biscuit base 6 x 12" thick capacity ✔ Reaches 510°C ✔ 6 x 12" capacity 020 8424 9483 | www.pizzaequipment.ltd.uk |

✔ Available in 4 different sizes Available A Av ailable in 4 nanotechnology different diff ffe ff fNext erent sizes Vesture Phase Delivery Bag ✔ Self-charging allows excellent heat retention. Self-charging Selff charging nanotechnology allows excellent heat retention. f✔ 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 8424 9483 | www.pizzaequipment.ltd.uk | 020 8424 9483 | www.pizzaequipment.ltd.uk | Hello@pizzaequipment.ltd.uk 020 8424Hello@pizzaequipment.ltd.uk 9483 | www.pizzaequipment.ltd.uk | SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD www.papa.org.uk SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD Hello@pizzaequipment.ltd.uk SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD

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