Bruschetta, a beloved Italian appetizer, is much more than just toasted bread with toppings. Rooted in ancient traditions, it showcases the beauty of simplicity and the power of fresh, quality ingredients.

The word "bruschetta" comes from the Roman dialect bruscare, meaning "to toast" or "to char," referring to the bread that is traditionally grilled over an open flame. The base of any bruschetta is a slice of crusty bread, often rubbed with garlic, lightly drizzled with extra virgin olive oil, and seasoned with salt. The beauty of bruschetta lies in the variety of toppings that can be added, making it a versatile dish that can adapt to different tastes and seasonal ingredients.

The most classic version is bruschetta al pomodoro, where the bread is topped with ripe, juicy tomatoes, basil, garlic, olive oil, and sometimes a splash of balsamic vinegar. However, bruschetta can take on countless variations depending on the region or chef's creativity. Some versions feature ingredients like roasted vegetables, cured meats such as prosciutto, cheeses like mozzarella or burrata, or even sweeter elements like figs and honey.

Bruschetta is not only a delicious appetizer but also a symbol of Italian culinary philosophy: simplicity, quality, and respect for local ingredients. What makes it special is its accessibility—whether it's served in a fancy restaurant or made at home, bruschetta remains a dish that anyone can enjoy.

Perfect as a snack or a starter, bruschetta is ideal for summer picnics, parties, or casual dinners. Its ease of preparation, along with its incredible flavors, ensures that bruschetta will continue to be a cherished favorite in kitchens around the world.

On October 14 and 15, the course for professionals “Baking, cooking and digital communication: buns, pizzas and gourmet fillings” will be held at the Grandi Molini Italiani plant in Venice.

During the course, participants will focus on the techniques for the making of Buns Bread and Round Pizzas with teachers Antonio Crepaldi and Christian Romano; together with Chef Luigi Pomata, toppings will then be developed to complete the preparation of the products.

Finally, the Sundera Web & Strategies Agency will provide its training focused on the techniques and tips for creating digital contents, with the aim of obtaining greater visibility on social medias (through photos, videos and presentation texts).

The training course will be held in person but it will also be possible to attend it remotely (online streaming). At the end of the experience, the participants will receive a certificate and will be able to stay in touch with the teachers at any time.

Registrations are now open. To learn about the course program and teachers in detail and to register, visit the the official website.

Caciocavallo is a traditional Italian cheese with roots in Southern Italy, particularly in regions like Sicily, Calabria, and Puglia. Its name, meaning "cheese on horseback," refers to the way the cheese is traditionally hung in pairs over a wooden beam or rope to age, resembling saddles on a horse. This aging process is key to the development of its unique flavor and texture.

Made from cow’s milk, caciocavallo is a semi-hard cheese that can range from mild and buttery when young to sharper and more piquant as it matures. The aging process, which can last anywhere from a few months to several years, allows the cheese to develop a slightly spicy, tangy taste, especially in older varieties.

One of the most remarkable qualities of caciocavallo is its versatility in the kitchen. It can be enjoyed in many ways, from simple slices paired with crusty bread to more elaborate dishes. One popular method is grilling or frying thick slices of the cheese, allowing the outer layer to become golden and crisp while the inside remains gooey and melty—a dish known as caciocavallo alla brace. It can also be grated over pasta, much like Parmigiano-Reggiano, or melted in baked dishes like casseroles, adding a deep richness to the flavors.

Caciocavallo is also a staple on Italian charcuterie boards, often served with cured meats, olives, and fresh fruits. Its firm texture makes it ideal for slicing, and its distinct taste pairs wonderfully with both sweet and savory accompaniments.

Whether eaten fresh, aged, melted, or sliced, caciocavallo offers a taste of Southern Italy’s rich culinary heritage. Its bold flavor, versatility, and traditional production methods make it a favorite among food lovers around the world.

September is traditionally the month of new beginnings, of returning to everyday life after the summer period. What if it were the right month for restaurateurs to adopt a novelty in the menu that can revolutionize the approach to consumers?

Yes, we are talking about Pinsa Di Marco!

Those who have not tried it yet can literally discover a world: crunchy on the outside and soft on the inside it is light and easy to digest, thanks to its mix of three selected flours (wheat, rice and soy) with sourdough.

Completely different from traditional pizza it is therefore ideal for any type of meal, because it does not weigh you down.

The Di Marco company, which can boast the original recipe, offers it both in flour and in ready-made bases (in different formats and with different types of conservation) to facilitate all HoReCa professionals in offering the ideal product for each type of service, from restaurants with baking experience to food truck restaurateurs. Simple to season and quick to cook, it is an option to consider to brighten up the approaching autumn! Discover it on dimarco.it

Gorgonzola, one of Italy's most beloved cheeses, is known for its distinctive blue-green marbling and bold flavor. This classic cheese has a rich history and a variety of culinary uses that make it a staple in kitchens around the world. Let’s explore the origins of Gorgonzola and some of the most popular ways to enjoy it.

A Brief History of Gorgonzola

Gorgonzola cheese dates back over a thousand years, with origins tracing to the small town of Gorgonzola in the Lombardy region of Northern Italy. Legend has it that the cheese was first created around the year 879. The story goes that a distracted or perhaps innovative cheesemaker accidentally mixed curd from the previous day with fresh curd, resulting in the unique blue-veined cheese we know today.

Over the centuries, Gorgonzola’s production techniques have been refined, but its essence remains the same. Traditionally made from cow's milk, Gorgonzola’s distinctive blue veins are formed by the addition of Penicillium roqueforti mold, which contributes to its robust and tangy flavor. By the 11th century, Gorgonzola was already gaining popularity, and today it is protected by the European Union’s PDO (Protected Designation of Origin) status, ensuring that only cheese produced in specific regions of Italy can be called “Gorgonzola.”

Gorgonzola Dolce and Piccante
There are two main types of Gorgonzola: Gorgonzola Dolce, which is creamy and mild, and Gorgonzola Piccante, which is firmer and has a stronger, more pungent taste. Gorgonzola is versatile in the kitchen and is commonly used in creamy pasta sauces, salads, pizza toppings, cheese boards, risottos, and sauces for meats. Its unique flavor makes it a favorite in many dishes, adding a rich and tangy touch to both classic and modern recipes.

Gorgonzola cheese, with its rich history and bold flavor, continues to be a favorite around the world. Whether enjoyed on its own, melted into a sauce, or sprinkled over a salad, Gorgonzola’s versatility and distinctive taste make it a true treasure of Italian cuisine. Next time you’re looking to add a touch of luxury to your meal, consider reaching for this iconic blue cheese!

ORO PURO RISERVA flours are stone milled slowly and purely, without affecting the organoleptic quality of the ORO PURO wheat, thanks to our state-of-the-art millstones. 

Within the range, Type '0' 18K and Type '0' 24K, thanks to their versatility, are able to find wide application in all areas of the bakery industry.

In terms of organoleptic characteristics:

- The ORO PURO RISERVA Type "0" 18K, has a medium to high protein value, suitable for all processes requiring medium to long ripening times, at controlled temperatures;

- ORO PURO RISERVA Type "0" 24K, has a high protein value, suitable for all processing requiring long maturation times, at controlled temperature;

What values do you consider fundamental in promoting Italian gastronomy in the world?

Italy has this vocation that is very welcome to the world of an extraordinary cuisine, very simple and market-based, very healthy, very healthy, based on carbohydrates and therefore has this great possibility of going to the world to tell it. At the beginning, when I started, the situation was rather strange and negative because Italy, despite having this great possibility ahead of it, exported little and was not so present in the world. Let's say that everything has changed in the last fifteen years. Italy shows itself well, we in our small way have given a great example that today Italian cuisine is among the most powerful in the world: our export numbers are also very good.

What we must do is be convinced that our food model to tell the world is first of all a healthy, organic food model, therefore in agriculture we follow the supply chain, without chemical fertilizers. The transformation phase must be as natural as possible, without using nitrites or nitrates, and therefore create extraordinary products. In the kitchen, it is necessary to rigorously interpret the dictates of Italian cuisine which are simplicity, market cuisine, respect for the traditions of the great regional recipes of our grandmothers, perhaps with a little innovation, but measured and always in harmony with tradition.

If we meet these parameters, we will be even more successful in the world. The world awaits us with open arms. The world loves to eat Italian and loves raw materials. We are fortunate to have extraordinary biodiversity. From Valle D'Aosta to Sicily, we pass through two/three different continents, that is, the way of interpreting food is wonderfully different, but the same in terms of respect for the agricultural, transformative and cooking traditions of Italian cuisine.

Was this change in experiencing food, seeing food, knowing how to elevate it a need of the restaurant industry or of consumers?

Let's say both. Catering must accommodate the needs of consumers. Italian consumers, but above all global ones, ask for typical Italian cuisine, not fake Italian dishes that have nothing to do with us. So we just have to follow what consumers ask of us. However, I am certain that Italian catering has evolved in an exceptional way. On the one hand, our starred chefs have established themselves on a global level with innovative cuisine, but also very close to respecting traditions.

On the other hand, in Italy, we have maintained a phenomenon that is quite unique in Europe, namely the chain of real local taverns. The network of taverns is amazing and carries out enormous work respecting the territory and researching raw materials.

Ten years after our last interview, technology has made giant strides: what impact has it had on catering, from your point of view?

A very high impact. He had it at the beginning of the supply chain: a dish is the child of the supply chain. Anyone who only talks about cooking, without dealing with agriculture, has understood nothing and will never be able to interpret it.

Meanwhile, new technologies have had a huge impact on agriculture, helping farmers to work better, cleaner. In the kitchen, we have more and more machines that allow temperature controls, selection of raw materials, extraordinary food preservation, and therefore technology. The secret is having the ability to combine new technologies with ancient traditions: the two travel together. Traditions evolve and technology is a support in this.

Technology becomes counterproductive if used poorly and not exploited to improve processes to perfect performance. I am for a new form of humanism aided by technology to improve performance.

What challenges and opportunities has Italian catering encountered abroad in promoting its authenticity and tradition?

The first challenge is to get up from the chair and go abroad. We have to do it, both in distribution and in catering. But we have to go with the true Italian cuisine of respect. When you go abroad you must have a lot of respect for the products of those nations, you absolutely must not snub them, because there are extraordinary products in every region. There is nothing wrong with using raw materials from that area.

For example, making a great mozzarella with buffalo milk that you can find in America is amazing, making pasta with flours that you find all over the world with grains that are exceptional, using local fruit, vegetables, fish, meat. But the secret is savoir-faire, which must be true Italian savoir-faire. We must present short menus first of all: the tone of Italian cuisine cannot be expressed with menus that are too long. Short menus that are absolutely representative of Italy. I would even like to exaggerate: menus representative of the region from which the chef comes.

I love Italian restaurants abroad that have a strongly regional identity, such as Sicilian or Neapolitan ones. It means going around the world to tell the story of our greatest diversity and present a regional offer of the highest level.

What could be done today to enhance the Made in Italy brand and its authenticity?

At a political level we need to organize an information project on Italian cuisine products, getting up from the chair and going out into the world to do this type of narration. We are imitated a lot, we have an Italian Sounding problem. In fact, for me it's not a problem, it's almost a medal. Why are we imitated? Because we are good. If we want to explain the difference between Parmesan and Parmigiano Reggiano, the difference between a real Italian extra virgin olive oil and an imitation, the difference between an Italian wine and an imitated one, we have to go around the world to tell it instead of organizing conferences in Italy where we complain about Italian Sounding. The secret of storytelling is traveling, as a State, as Ministries, as Bodies dedicated to this. Traveling together with Italian chefs and distributors in the world of local communities where we can move together.

Then there are "new foods" and so-called "synthetic foods": the topic, especially in governments, is much discussed and divisive. What's your take on this?

In my opinion, not when bringing them to our table because we don't need them: we are very strong on natural products and not when doing so. On the one hand we must remember that in Italy, at this moment, there are 6 million cattle, 13 million pigs and 500 million chickens, raised intensively and we must stop doing so. We must return to healthy farming and cultivation that respects animals and plants.

However, I wouldn't stop the research, because who knows that one day this type of project won't be able to satisfy people where "natural" meat can't reach.

As for the products of other world traditions, such as insects, I wouldn't stop them at all. Every tradition must be respected. I have eaten all kinds of insects in every part of the world, but I ate them where they are made. Here in Italy, I can also do it, but there is no need to implement this thing. However, I am absolutely against banning it, because we are always talking about natural products.

In Italy, catering and tourism are suffering the brunt of a lack of staff. From his point of view, why is this happening?

We always need great respect for people, especially when promoting ourselves abroad: if there is no respect for the person, there is no respect for the product. The two things travel together. Only a person who works in harmony, who knows how to explain Italian tradition well, can be successful in an Italian restaurant.

What could be a winning strategy to reverse the trend?

First of all, education, including agri-food education as a primary subject in schools. Each country has the duty to focus on its own vocations. Cooking is our extraordinary vocation.

Then, let's analyze the fact that Italian hotel schools are full: it has become a trend, with TV programs dedicated to cooking. We talk too much about food and incredibly we are ignorant. Less than 35% of Italians know the difference between soft wheat and durum wheat and it's incredible because our cuisine is based on that.

We must therefore start from the origins, encouraging people to study and it is a problem that does not only manifest itself in catering. We need to create a general climate of greater propensity for study and information.

«10 Moves To Face The Future» is the title of his latest book in which his ideal interlocutor is Leonardo Da Vinci, the far-sighted Italian artist who never really gave up on the failures of his tests. Let's imagine for a moment that he is with us today: what could be his advice for the future?

Leonardo would say fantastic things because he knows a lot about it: not everyone knows that he was the greatest gastronome of his time.

He wrote the manifesto of healthy food and health, he opened a restaurant and was a great chef: it was called "Osteria delle Tre Rane", Leonardo was in the kitchen and Botticelli was in the dining room. Leonardo revolutionized the Florentine cuisine of the time, introducing the concept of hygiene with forks and napkins.

He was a vegetarian, he made vegetarian dishes to which he gave names related to meat, and in fact his restaurant went bankrupt after six months because the Florentines didn't understand this wonder of him.

If he were around today he would be amazed by the great progress that we Italians have made compared to his time: at the time we were not a great world cuisine. Until 1700/1800, the young scions of rich families who came to Italy were very happy for the artistic wonders they would see, but desperate for food. The good cuisine was French. Leonardo would see the great results we have achieved and would compliment us.

He would complain a lot about the 60% of Italian restaurants that are not up to our potential. I think he would complain about tourist cuisine, where the staff stands at the door to welcome international tourists only to do business and not offer quality dishes.

He would start to inform himself immediately and would look for the real taverns in the area, the starred restaurants and the quality ones... and in the end he would be happy.

"I’ve loved baking since I was a child; I’ve always been fascinated by the world of bread and yeast.

In 2003, after studying hotel management and working in the restaurant industry, I decided to open Pizzarium.

I began selling deep-dish pan pizza with large air bubbles, made from high-quality ingredients (stone-ground flour, sauce from tomatoes grown by small farmers, mozzarella and other types of cheese from free-range animals) in a city where the traditional pan pizza, the one everyone wanted, had a thin, crisp crust.

In a short time, I was embraced by critics and customers alike, which led me to become famous outside of Italy.

In 2012, I opened my own bakery, focusing on research and experimentation.

In 2016, I opened a third shop, a counter inside the Mercato Centrale of Rome's main train station.

In 2017, I decided to take the big ‘leap’ and bring my pizza to the United States by opening my first shop in Chicago. It was so successful that within a few months I decided to open a second shop, also in Chicago. In 2019, Bonci New Orleans opened. A Bonci shop is scheduled to open in Miami in 2020.

Since 2009, I’ve been a regular participant on Prova del cuoco, a show which airs every day on Rai1, and my first television programme as a star, ‘Piza Hero’, came out in 2018. It was a hit, with 1 million viewers. In 2022 he appeared in an episode of Chef's Table Pizza".

At Cibus it thus proposed a focaccia di Recco filled with goat's feta and watercress; a brisée cake made with cuttlefish and spring greens, called ‘Torta 18’ because it contains 18 ingredients; and an interesting, very thin puff pastry filled with spinach. Common denominator, Miracolo®, which characterised, in total versatility, all three creations: a flour made from ancient local wheat varieties, recovered by Molino Grassi in collaboration with farmers in the Parma area and beyond. Ideal for any bakery product, it gives unique flavour and aroma and is particularly transversal, being suitable for bread, pizza, cakes.

And speaking of pizza, there was no shortage of pizza prepared by Diego Vitagliano, first classified 50 Top Pizza 2023 and Molino Grassi brand ambassador. At Cibus, Diego proposed a great classic - the real fried pizza - but also a version of his own creation, with the evocative name ‘Magma Flegreo’. On a crispy base, incisive Neapolitan ingredients for a truly original pizza on the menu: roasted piennolo del Vesuvio, nduja, light basil pesto, seasoned salted ricotta. Among the star flours are Napoletana and Romana, Molino Grassi's two most recent pizza-themed launches: the first is a type 0 flour with wheat germ, designed for the needs of the best Neapolitan tradition. Two versions for as many dedicated doughs: one for short/medium leavening and direct doughs, and one for medium/long leavening and indirect doughs. The second is a mix for pinsa, pizza alla pala, in the baking tin or frying pan, again in two different versions: one with less fibre for light-coloured doughs - but without renouncing a balanced nutritional intake - and one with more amber tones that enhances the value, taste and flavours of the past, for a more rustic result.

During the four-day fair, the presence of the Molino Grassi technicians, Cristian Zaghini and Nicola Ascani, was fundamental: with their mastery they created several preparations that captured the attention, and above all the palate, of the public.

The grand finale could only be sweet and haute patisserie. Sandro Ferretti, Maestro AMPI (Accademia Maestri Pasticceri Italiani - Academy of Italian Master Pastry Chefs) prepared a creative reinterpretation of the classic maritozzo, made special by a soft heart of whipped cream with coconut and a mango and passion fruit filling. For the dough, the Maestro chose the Lievitati flour from La Pasticceria Bio Molino Grassi: made from 100% Italian and organic wheat, it is a fully technical flour that guarantees elasticity, extensibility and homogeneity during baking, with great capacity to retain liquids and fats, thus ensuring a soft product over time.

Numerous visitors, both from Italy and abroad, had the opportunity to explore Molino Grassi products, projects and the entire supply chain up close. A world also made of values and quality, elements enhanced by the creations of the renowned Masters who have skilfully interpreted the work carried out by the Company.

San Daniele ham, or Prosciutto di San Daniele, is a celebrated Italian delicacy with a rich history and distinctive characteristics that set it apart from other cured meats. Originating from the small town of San Daniele del Friuli in northeastern Italy, this ham is revered worldwide for its unique flavor and traditional production methods.

A Rich History

The history of San Daniele ham dates back to ancient times. The Celts, who settled in the Friuli region, are believed to have been the first to cure pork with salt. However, it was during the Roman Empire that the practice of ham curing flourished. San Daniele del Friuli, situated at the crossroads of Mediterranean and Central European cultures, became a pivotal location for ham production. Over the centuries, the techniques were refined, and the ham gained its esteemed reputation.

Unique Production Process

What truly sets San Daniele ham apart is its meticulous production process, governed by strict regulations to ensure quality. The process begins with selecting the finest Italian pigs, specifically those from the regions of Friuli Venezia Giulia, Veneto, and Lombardy. The pigs are fed a natural diet rich in grains and whey, contributing to the ham's delicate flavor.

The curing process is an art form in itself. After being coated in sea salt, the hams are left to rest for several months. The unique microclimate of San Daniele del Friuli, with its cold winds from the Alps and warm breezes from the Adriatic Sea, plays a crucial role in the curing process. This natural environment allows the ham to develop its characteristic sweetness and rich aroma.

Distinctive Characteristics

San Daniele ham is instantly recognizable by its signature guitar-like shape and the presence of the trotter, which is left on to signify authenticity. The meat is tender, with a balanced flavor profile that combines sweet and savory notes. When sliced thinly, it has a melt-in-the-mouth texture, making it a favorite in antipasti platters and gourmet dishes.

In 1996, Prosciutto di San Daniele earned the prestigious DOP (Denomination of Protected Origin) status, further cementing its status as a symbol of Italian culinary excellence. This designation ensures that every step of the production process, from pig breeding to curing, adheres to traditional methods within the designated region.

Whether enjoyed on its own, paired with fresh figs, or wrapped around grissini, San Daniele ham offers a taste of history and tradition in every bite. It's more than just a ham; it's a testament to the rich culinary heritage of Italy.

Amarone della Valpolicella is one of Italy's most prestigious and unique red wines, hailing from the picturesque Valpolicella region in the Veneto area of northeastern Italy. Known for its rich flavors, complex aromas, and full-bodied texture, Amarone is a wine that stands out among the world’s best.

A Storied Tradition

The history of Amarone dates back to ancient times, though the modern iteration as we know it began to take shape in the mid-20th century. The name "Amarone" derives from the Italian word "amaro," meaning "bitter," a nod to its distinct taste compared to the sweeter Recioto wine, from which Amarone evolved. Legend has it that Amarone was discovered by accident when a batch of Recioto was left to ferment too long, resulting in a dry, robust wine.

Unique Production Process

Amarone is made from a blend of traditional Valpolicella grape varieties: Corvina, Corvinone, and Rondinella. What sets Amarone apart is the "appassimento" process, where grapes are harvested and then dried on straw mats in ventilated rooms for several months. This drying process concentrates the sugars and flavors, leading to the wine's signature intensity.

After drying, the grapes are pressed and fermented slowly to achieve the desired dryness and alcohol content. The wine is then aged in oak barrels, often for several years, which adds layers of complexity and a deep, velvety texture.

Distinctive Characteristics

Amarone della Valpolicella is celebrated for its rich and opulent profile. The wine typically exhibits deep ruby hues and offers a bouquet of dark fruit aromas, such as black cherry, plum, and raisin, interwoven with notes of chocolate, spice, and tobacco. On the palate, Amarone is full-bodied, with a velvety texture and a perfect balance of acidity, sweetness, and tannins.

The alcohol content of Amarone is higher than that of typical red wines, often reaching between 15% and 16%. This, combined with its complex flavor profile, makes Amarone a wine that can be enjoyed on its own or paired with hearty dishes such as braised meats, aged cheeses, and rich pasta sauces.

Growing Popularity

In recent years, Amarone della Valpolicella has seen a surge in popularity both in Italy and internationally. Wine enthusiasts appreciate its bold character and the meticulous craftsmanship involved in its production. The wine's increasing acclaim has led to expanded exports, making it a sought-after choice in markets around the world.

Whether you are a seasoned wine connoisseur or a curious newcomer, Amarone della Valpolicella offers a unique and indulgent experience. Its rich history, intricate production process, and distinctive flavor make it a standout gem in the world of fine wines. Enjoying a glass of Amarone is not just about tasting a wine; it's about savoring a piece of Italian heritage.

Bruno Vanzan began his career at the age of 17 in a bar in the outskirts of Rome. After years of apprenticeship, he decided to fully dedicate himself to the world of mixology and flair bartending. He has participated in a staggering 200 international competitions, earning the title of world champion twice.

In 2017, he founded BV Holding, a Bruno Vanzan-branded entity that encompasses all aspects of beverages. This group of companies aims to meet market demands by focusing on core values such as professionalism, service quality, research, and development. It includes an academy, catering services, production of professional bar equipment, consultancy services, and much more.

In 2019, he established IOVEM Spirits Group, a company dedicated to the production of alcoholic beverages, launching IOVEM initially and Black Sinner in 2023. These are the activities that keep Bruno Vanzan busy in his daily life. With a combined total of 800,000 followers on social media, Bruno Vanzan is one of the most followed bartenders in the world.

Starting from the bars in the outskirts of Rome, investing years in study, travel, and sacrifice to perfect his craft, Bruno has won numerous industry competitions and is now a successful entrepreneur involved in education, events, and consultancy. He believes in the future and works confidently with ideas developed alongside his young team. The initial victories in bartending competitions marked a turning point in his life, confirming the importance of dedication and sacrifice in achieving goals. However, for Bruno, victories have never been an end in themselves but rather incentives to constantly surpass his own limits, with 2024 poised to be another confirmation of this.

With over a decade of competitive experience and more than two hundred international competitions under his belt, including over a hundred victories, Bruno has demonstrated extraordinary dedication to his craft. He has always aimed to raise the bar rather than merely bask in the moment, continually setting more ambitious goals for himself.

Despite his burgeoning entrepreneurial activities, Bruno Vanzan has not forgotten his roots in bartending. He continues to believe in the future of the profession, even as he acknowledges the significant changes the industry is undergoing. From the advent of mixology to the current trend of returning to simplicity, Bruno constantly adapts to new trends, drawing inspiration from the local and global context around him.

Currently, Bruno Vanzan is focused on launching new projects for 2024, following the revamp of his IOVEM product in 2023. This new year promises to be spectacular for Bruno Vanzan, with the inauguration of the Bruno Vanzan Academy - a experimental laboratory welcoming enthusiasts and professionals eager to learn and share knowledge in the field of bartending - as the crowning achievement in his illustrious career.

Pizza in Pala alla Romana, often referred to simply as "Pizza alla Pala", is a distinctive style of pizza that hails from the heart of Italy: Rome. This Roman specialty stands out for its unique preparation, light and airy texture, and rectangular shape, making it a beloved street food and a staple in pizzerias across the city.

A Tradition of Craftsmanship

The origins of Pizza alla Pala date back to ancient Roman times when flatbreads were a common fare. The term “pala” refers to the wooden paddle used to bake the pizza in traditional stone ovens. Over the centuries, this style of pizza has evolved, incorporating modern techniques while preserving its artisanal roots.

Unique Preparation Process

What sets Pizza alla Pala apart is its meticulous preparation process. The dough is made with a high hydration level, often exceeding 70%, which contributes to its light and airy texture. The ingredients typically include a blend of flours, water, yeast, and salt. Some recipes also incorporate a small amount of olive oil to enhance the dough's flavor and elasticity.

The dough undergoes a slow fermentation process, usually lasting 24 to 48 hours. This extended fermentation not only helps in developing a rich flavor but also ensures an airy and digestible crust. After fermentation, the dough is stretched into a long, rectangular shape and placed on a “pala.”

Baking to Perfection

The baking process is crucial to achieving the perfect Pizza alla Pala. Traditionally, it is baked in a high-temperature stone oven, which allows the crust to cook quickly and evenly. The result is a pizza with a crisp, golden-brown exterior and a soft, airy interior. The use of the wooden paddle ensures that the pizza retains its shape and texture during baking.

Distinctive Characteristics

Pizza alla Pala is known for its distinctive features: a light, airy crust with a crunchy bottom and a chewy, moist interior. It is typically topped with a variety of fresh ingredients, ranging from classic Margherita toppings to more innovative combinations like prosciutto and arugula or truffle and mushroom.

One of the most appealing aspects of Pizza alla Pala is its versatility. It can be enjoyed as a quick snack, a light meal, or even as a gourmet appetizer at more upscale establishments. The pizza is often sold by weight, allowing customers to choose the exact amount they want to savor.

A Growing Trend

In recent years, Pizza alla Pala has gained popularity beyond Rome, finding its way into pizzerias and restaurants around the world. Its unique texture and flavor profile appeal to a broad range of palates, making it a favorite among pizza enthusiasts.

Whether enjoyed on the bustling streets of Rome or in a cozy pizzeria abroad, Pizza in Pala alla Romana offers a delightful culinary experience. Its combination of traditional techniques and modern flair make it a standout in the world of pizza, showcasing the rich heritage and innovative spirit of Roman cuisine.

To promote and defend pizza in teglia, along with pizza in pala, Pinsa, and the round pizza rolled out with a rolling pin, a dedicated association called A.P.R. (Associazione Pizza Romana) has been established. This organization works to preserve the authenticity and quality of these traditional Italian pizzas, ensuring they continue to be enjoyed by future generations. Discover more on associazionepizzaromana.com.

This is about food, about football, about Italy! A three-year partnership with the hospitality area of FIGC will have Di Marco as protagonist during the adventure of the Azzurri (The Blues, the Italian national football team). Di Marco, manufacturer of flours for baking products and for ready-to-use basis of Pinsa Romana, has struck an exclusive partnership with Casa Azzurri, the structure that accompanies Italy in important competitions.

Casa Azzurri is where tradition, passion and innovation come together. A meeting point for all football aficionados, a unique experience that reflects the essence of Italian football.

With this collaboration, Di Marco has the opportunity to provide support for a unique high-quality gastronomic experience during national and international events, in the hospitality area.

For the occasion, Di Marco has created a special menu dedicated to the Azzurri, reflecting the pride and spirit of this partnership. The moment is significant for both parties and combines excellence in the food sector and passion for football together with a spirit of conviviality that is typical of Italians.

To celebrate the collaboration, all Di Marco packaging will be boasting the Limited Edition Casa Azzurri design, and will include a QR code linking to new and delicious recipes especially created for sports aficionados.

This activity, which will give extra visibility to Di Marco, is part of a setting of growth and development that the brand has implemented in the past years, with investments, expansions and a rebranding operation to support its transformation from family business into an international company.

Many of the goals have already been achieved, but just as many news are in the horizon for Di Marco, which has confirmed its position as a point of reference for baked products marked Made in Italy, with a versatile and differentiated product that has fully established itself in the menus of restaurants, pinserias and other dining venues all over the world.

To get to know more about Di Marco and Casa Azzurri, go to www.lapinsadicasaazzurri.it

During the 7th edition of the TuttoPizza Expo in Naples, scheduled from May 20th to 22nd at the Mostra d'Oltremare, Cerutti Inox will be present for the second consecutive year at Pavilion 4, stand 431 to introduce its latest creation, a new line of pizza peels with unprecedented features.

In line with our company philosophy, which focuses on listening to and collaborating with pizza masters, we have designed a new series taking into account the specific needs of modern pizzaiolos. Supporting us in this new project is our brand ambassador, Diego Vitagliano - "the dough master" - who has long chosen our professional peels for his prestigious "10 Pizzeria" venues and has been able to test the qualities of the new pizza shovel.

The new peel is indeed the result of extensive research and development, where we have integrated the most advanced technologies with the know-how of pizza masters. The distinctive features of our shovel lines, such as the renowned Tulip series and the durable Hard Anodized series, harmoniously merge into the new peel, ensuring superior performance and a distinctive design.

The Tulip series, with its characteristic red handle, has been a success since its launch, representing a combination of lightness, solidity, and captivating aesthetics, further enriched in aesthetics by the new "wheat spike" perforation on the occasion of our 60th anniversary. The recent addition to our pizza shovel family, the Hard Anodized series, offers an extremely resistant solution and is designed to ensure great resistance to heat, corrosion and wear. The mix of nuances in shades of grey adds a touch of elegance to our new hard-anodized peels, reflecting our constant commitment to technological progress in the world of pizza.

At our stand in Naples, visitors will have the opportunity to get up close with the new peel and test its innovative performance, foremost among them an unprecedented lightness.

Grana Padano, an indispensable ingredient in Italian gastronomy, is a cheese deeply rooted in the culinary heritage of Northern Italy, specifically the regions of Lombardy, Veneto, Emilia-Romagna, and Piedmont.
Crafted from high-quality cow's milk and aged for a minimum of nine months, Grana Padano is renowned for its granular texture and rich, nutty flavor with subtle sweet undertones.

With origins dating back nearly a millennium, the production of Grana Padano adheres to stringent regulations, ensuring consistency and authenticity. The name "Grana" reflects its granular texture, while "Padano" denotes its geographical origin - the Po River Valley.

Versatile in its application, Grana Padano elevates a myriad of dishes, whether grated over pasta, risotto, or salads, or savored on its own alongside fruits, nuts, and Italian wines.
Its savory profile and crumbly texture make it a cherished ingredient in both traditional recipes and modern culinary creations worldwide.

Beyond its role as a cheese, Grana Padano embodies the rich culinary traditions of Italy, delighting palates and enhancing the flavors of dishes for countless generations. Its enduring popularity underscores its status as a quintessential symbol of Italian gastronomy, beloved by chefs and food enthusiasts alike.

Pinserie first emerged in the gastronomy world, in Italy and abroad, as an innovative catering format that differs from pizzas for the type of dough and for its lightness. Di Marco was the main drive behind this change, thanks to a product characterised by a lighter, more digestible blend of flours, allowed to leaven naturally and for a long time – as well by its versatility of use and types of final product. In the past few years, this new segment has developed rapidly and exponentially, in the Ho.Re.Ca sector and in retail as well. 

The pinsa is a product that will make any business stand out, and it’s a great match for any kind of service: from gourmet catering, where chefs face each other off in their experimentations with exclusive ingredients and sophisticated combinations, to street food that focuses mainly on traditional or local recipes.

Pinsa Di Marco has the advantage of being delicious and healthy at once, a decisive factor for a brand that can meet the demands of all kinds of business and is implementing a significant development plan to establish venues and distribution alike, in Europe and worldwide. If you haven’t tried it yet (really???), it’s time for some Pinsa Romana Di Marco!

The experience at the Cibus fair will be accompanied, as always, by a rich immersive program to discover the national territory and its companies, dedicated to those who want to learn about the production process of their food suppliers.

The event is open from 9:30 a.m. to 6:00 p.m. except for the last day, May 10, 2024, where the last allowed entry is at 1:00 p.m. and the event closes at 3:00 p.m.

Cibus, International Food Exhibition, is the most important fair dedicated to the Italian agri-food sector and an unmissable event for the whole community.

Institutions, trade associations, companies and professionals in the Made in Italy agri-food sector meet to outline together the future strategies for food business. The Exhibition represents an opportunity to establish and develop commercial relationships at an international level, while looking to the future and to innovation.

WHO IS CIBUS AIMED AT? 

Cibus is a B2B event dedicated to professional visitors from different segments of the agri-food sector: Large Retail, Ho.Re.Ca. & Food Service, Wholesale Importers, Independent Retail and national and international Normal Trade.

Having regard to the exhibitors, Cibus is aimed at all the different production businesses of the Italian agri-food industry: large players, small and medium enterprises, and niche producers of outstanding products all gain visibility at Cibus.

WHEN AND WHERE?
May 7-10th, from 9:30 to 18:00, in Parma, the heart of the Food Valley, famous all over the world for its gastronomic products of excellence.

PARMA
Parma was the first Italian city to be designated UNESCO Creative City of Gastronomy. Located in the heart of the Food Valley, Parma has always been the capital of food, famous all over the world for its PDO and PGI delicacies.

Parma is home to traditional and industrial production sectors: pasta, dry-cured meats, cheeses, preserves and fish processing, while the Parma hills are famous for the production of sparkling wines.

Due to the fame of these products of excellence, 8 food museums have been set up, just a few kilometres from the city, where one can observe all the stages of their production.

Parma is not just famous for its food but also for its music and art. The city has always enjoyed a great reputation for music thanks to Giuseppe Verdi and Arturo Toscanini. Today it is possible to visit Verdi’s birthplace at Roncole Verdi and the Giuseppe Verdi Theatre and Casa Barezzi Museum in Busseto; Toscanini’s birthplace museum is located in the centre of Parma. Music lovers can also visit the Opera Museum and the Casa del Suono (House of Sound).

Parma’s place of excellence for music is the Teatro Regio, located in strada Garibaldi right in the heart of the city. Just a short distance away is Palazzo della Pilotta, which hosts the Archaeological Museum, the Palatina Library, the Bodoni Museum and the National Art Gallery, where works by Parmigianino and Correggio are exhibited.

All you need to do now is go and taste the refined cuisine of Parma and explore its charming places.

More than 50 countries around the world are reached by dairy products produced by Sorì Italia, a dairy company based in the upper Caserta area, near the protected Roccamonfina Regional Park.

An important share of Sorì production, which is capable of processing daily, 50 thousand of liters of buffalo milk and 30 thousand of cow's milk, is reserved for foreign markets.

In addition to the national territory and European countries, the company's exports conquer the U.S. and Japan, passing through Australia and Argentina; it also includes Arab and Middle Eastern countries, where it is essential to have Halal certification.

Craftsmanship and innovation equally contribute to defining the "know-how" that underlies the Sorrentino brothers' production philosophy.

The primacy of manual skill, the perfect knowledge of raw materials, and the traditional production methods combined with state-of-the-art machinery, efficient logistics, and a tested distribution system mean that Sorì products are preferred by a growing number of professionals in Italy and around the world. Among the pizza chefs who do not give up Mozzarella di Bufala campana Dop and Fior di Latte Sorì, made with cow's milk sampled at Km0, are some of the most established and recognized pizza artisans, such as Franco Pepe, Ciro Salvo, Giacomo Garau, and Luca Mastracci.

Sud Forni, an Italian company based in Casoria, in the province of Naples, is known for manufacturing high-quality electric ovens. Its flagship products include the Zaffiro, Smeraldo and Diamante lines.

These electric ovens are particularly suitable for pastry shops, pizzerias and bakeries with intense workload. They are designed to make the most of the space in the rooms in which they are installed. Available in different sizes, with 1, 2 or 3 decks, they offer a variety of sizes to fit the needs of any business. 

The Zaffiro series is designed to maximize the use of the depth of the rooms in which it is installed.

The Smeraldo series offers the flexibility to develop ovens that take advantage of the width of the rooms, ensuring optimal distribution and visibility of products during the baking time.

The Diamante series stands out for using the corner of the rooms in which it is installed. This configuration maximizes the use of available space, offering versatile and efficient solutions.

A key element of the Zaffiro, Smeraldo and Diamante series is the controller, which is fully electronic and ensures high standards of energy savings. This is reflected in the calibration concept. This system makes it possible to separately adjust the power of the three groups of heating elements, ensuring precise and even baking.

Besides, these ovens are designed to be developed from one up to three decks. They can be set up for pizzerias with a 15cm high deck, bakery with a deck ranging from 22 up to 28cm high, and bakery with a 22cm high deck and thermal mass steamer. 

This flexible configuration makes it possible to diversify and speed up the baking process of products. 

The insulation of the decks pushes the ovens to operate at high temperatures (up to 500°) without dips that usually occur during intense work sessions.

All told, the Zaffiro, Smeraldo, and Diamante lines offer a combination of versatility, precision, and energy savings, making them the ideal choice for any professional baking activity.