Italian cuisine is celebrated worldwide for its rich flavors, diverse ingredients, and deeply rooted regional traditions. Among the many iconic dishes, Risotto alla Milanese shines as a quintessential specialty from northern Italy. Hailing from Milan, this creamy and aromatic rice dish is a true testament to the elegance and simplicity of Italian culinary artistry.
The defining characteristic of Risotto alla Milanese is its golden color and subtle, earthy flavor, achieved with the use of saffron. This luxurious spice, one of the most prized in the world, elevates the dish from simple comfort food to a symbol of refinement. Paired with Arborio or Carnaroli rice—varieties chosen for their ability to absorb liquid while maintaining a firm and satisfying texture—this dish showcases the importance of quality ingredients in Italian cooking.
Preparation involves layering flavors with care. Finely chopped onions are gently sautéed in butter, forming the aromatic base of the dish. The rice grains are then toasted, a step that enhances their nutty profile and prepares them to absorb the warm, flavorful broth added in gradual stages. The constant stirring required to make risotto creates its signature creamy consistency, a hallmark of the dish.
In true Milanese style, the final steps are the most indulgent. A generous addition of grated Parmigiano-Reggiano cheese and a dab of butter, a technique known as "mantecatura," lends the risotto its velvety finish. While delightful on its own, Risotto alla Milanese is often served alongside Ossobuco, a slow-braised veal shank, creating a harmonious pairing of rich, savory flavors and luxurious textures.
Beyond its taste, Risotto alla Milanese carries cultural significance, reflecting the city’s rich history and culinary innovation.
From cozy trattorias to upscale restaurants, it continues to be a beloved staple, embodying the essence of Milanese tradition. Whether enjoyed at a festive gathering or a quiet dinner, this dish remains a timeless celebration of Italian gastronomic artistry, offering a perfect blend of simplicity and sophistication.
Cerutti Inox proudly announces the launch of its latest creation: a new line of pizza peels with groundbreaking features, most notably an unprecedented lightness.
Aligned with our company philosophy, which focuses on meeting the needs of modern pizza chefs, we designed the “10” series as a tribute to a powerful symbol of Naples, the birthplace of pizza. The new “10” pizza peel is the result of an extensive research and development process, where we integrated cutting-edge technologies to deliver superior performance and a distinctive design.
Supporting us in this new project is our brand ambassador, Diego Vitagliano—“the master of dough”—who has long chosen our professional peels for his renowned restaurants.
Italy is a gastronomic paradise, with each region boasting its own unique culinary traditions, ingredients, and dishes. Deciding where to eat the best food in Italy depends on what you’re craving, as the country offers a diverse range of flavors from north to south. Here's a guide to some of the top regions for unforgettable culinary experiences.
Often referred to as Italy’s culinary capital, Emilia-Romagna is the birthplace of iconic foods like Parmigiano-Reggiano, Prosciutto di Parma, Balsamic Vinegar of Modena, and Tagliatelle al Ragù (known internationally as Bolognese sauce). Bologna, the region’s capital, is a haven for food lovers, with its bustling markets, traditional trattorias, and historic recipes. Don’t miss the chance to enjoy a platter of cured meats with freshly baked piadina or handmade pasta.
Naples, in the Campania region, is famous as the birthplace of pizza, specifically the classic Margherita. The city’s wood-fired ovens produce some of the best pizza in the world, with a perfect balance of chewy crust, tangy tomato sauce, and creamy mozzarella. Beyond pizza, Campania offers sfogliatelle pastries, fresh seafood, and the finest mozzarella di bufala. The Amalfi Coast, also in Campania, is known for its limoncello and citrus-infused dishes.
Tuscany is celebrated for its rustic and hearty cuisine, rooted in simple, high-quality ingredients. The region is home to famous dishes like Bistecca alla Fiorentina (Florentine steak), ribollita (a vegetable and bread soup), and pappa al pomodoro (tomato and bread soup). Pair these with a glass of Chianti wine for a truly Tuscan experience. Siena and Florence are must-visit destinations for both food and culture.
Sicilian cuisine reflects the island’s diverse history, blending influences from Arab, Greek, and Spanish cultures. The result is a menu rich in bold and vibrant flavors. Highlights include arancini (fried rice balls), caponata (a sweet-and-sour eggplant dish), and cannoli. Sicily is also known for its fresh seafood, like swordfish and red prawns, and refreshing granita served with brioche.
Piedmont, in northern Italy, is a haven for food connoisseurs. The region is famous for its truffles, particularly the white truffles of Alba, and for its exceptional wines like Barolo and Barbaresco. Traditional dishes include vitello tonnato (veal with tuna sauce) and bagna cauda (a warm anchovy and garlic dip). The city of Turin is also known for its chocolate and the invention of gianduja, a blend of hazelnuts and cocoa.
Located in the heel of Italy’s boot, Puglia is known for its olive oil, fresh vegetables, and seafood. This region’s cuisine is simple yet incredibly flavorful, with dishes like orecchiette pasta with turnip greens, burrata cheese, and taralli (savory crackers). The coastal towns offer some of the freshest seafood in Italy, often served with a drizzle of local extra virgin olive oil.
Venetian cuisine is distinct and sophisticated, reflecting the city’s maritime history. Must-try dishes include risotto al nero di seppia (squid ink risotto), sarde in saor (sweet-and-sour sardines), and baccalà mantecato (creamed salt cod). Pair these with a glass of Prosecco or an Aperol Spritz while enjoying views of the canals.
Known as the "green heart of Italy," Umbria offers earthy and comforting dishes. The region is celebrated for its black truffles, porchetta (roast pork), and lentils from Castelluccio. This landlocked region relies heavily on locally sourced ingredients, making it a hidden gem for authentic Italian food.
Every region in Italy offers something special for food enthusiasts, from the luxurious truffles of Piedmont to the street food of Naples. To eat the best food in Italy, it’s essential to explore the country region by region, savoring the local specialties and traditions that make each area unique. Whether you’re dining in a Michelin-starred restaurant or enjoying a simple meal at a countryside trattoria, Italian cuisine never fails to impress.
In a world where technology and impersonality are becoming the norm, Izzo Forni has defied the odds and made a name for itself on the global stage. Its ovens are simply unbeatable when it comes to baking performance. They're truly one-of-a-kind, crafted with passion and high-quality craftsmanship.
Since 1951, the company has been producing an infinite number of models of electric ovens. One of them was designed with the specific purpose of baking true Neapolitan pizza. Its baking performance was so impressive that the AVPN certified it as the first oven in the world to be produced by us, equalling the performance of a wood-fired oven!
Izzo ovens are made with the finest materials, crafted with precision and attention to detail. They're built to last, with oversized components that deliver unparalleled baking performance and minimal electricity consumption. Each oven is a testament to the brand's commitment to excellence.
And, at the heart of it all, is the essence of Naples, infused into every oven.
It is known: in pizza, to obtain an excellent result as tradition demands, flour plays an essential role.
Anima Verace by Molino Denti is a "00" type flour specially designed to make contemporary and neapolitan pizza.
Designed for professional use, Anima Verace is made from carefully selected grains with a high gluten content, offering a high performance product that combines stability, elasticity and excellent fluid absorption, perfect for dough that requires 10 to 18 hours of rising time.
This flour allows to obtain a soft and digestible dough and a golden, alveolate and fragrant “cornicione”, ideal for various recipes, both for pizza to the plate and for pizza by the meter.
Anima Verace has been specially designed with the desire to respond to new market trends, where professionals seek authentic and quality ingredients, enhancing tradition, territory and, at the same time, have the opportunity to offer innovative and personalized proposals for their customers.
EXTRA VIRGIN OLIVE OIL: THE LIQUID GOLD OF ITALY
Extra virgin olive oil (EVOO) is more than just an ingredient in Italian cuisine—it is a cornerstone of the Mediterranean diet and a symbol of Italy’s rich culinary heritage. Revered for its depth of flavor, versatility, and health benefits, this "liquid gold" is a staple in kitchens across the country and a treasured export enjoyed worldwide.
Italy’s diverse regions produce a stunning variety of olive oils, each with unique characteristics influenced by local climate, soil, and olive varieties. From the robust and peppery oils of Tuscany to the fruity and delicate oils of Sicily, every bottle tells a story of tradition and terroir. These regional differences make EVOO not just an ingredient but also a sensory journey, celebrated for its ability to elevate even the simplest dishes into gourmet experiences.
The creation of extra virgin olive oil is a meticulous and deeply traditional process. Olives are carefully handpicked at their peak ripeness to ensure optimal flavor and nutritional value. Within hours of harvest, the olives are cold-pressed, preserving their natural aromas, vibrant green color, and low acidity. This gentle extraction method results in a high-quality oil with a complex flavor profile, often featuring grassy, fruity, nutty, or spicy notes, along with subtle hints of artichoke, almond, or tomato leaf.
In Italian cooking, EVOO is a true hero ingredient, present in almost every dish. It is used for sautéing, roasting, and frying, and also shines as a finishing touch—drizzled over fresh bruschetta, pasta, salads, or grilled vegetables. Beyond its culinary applications, olive oil is often enjoyed in its simplest form, paired with freshly baked bread and a sprinkle of sea salt.
The value of EVOO extends beyond its flavor. It is celebrated for its health benefits, packed with antioxidants, monounsaturated fats, and anti-inflammatory compounds that promote heart health, brain function, and overall well-being. This makes it not just a flavorful addition to meals but also a key contributor to the renowned healthfulness of the Mediterranean diet.
In Italy, extra virgin olive oil is more than a food; it is a cultural treasure, a product of passion, and a testament to the bond between people and their land. Each bottle represents generations of expertise and care, embodying the heart and soul of Italian gastronomy.
Whether enjoyed in a rustic countryside kitchen or an elegant dining room, EVOO is a timeless symbol of Italy’s culinary excellence and a gift to food lovers everywhere.
“Another podium for our brand ambassador Diego Vitagliano: we are proud of this new and significant achievement”. This is how Molino Grassi comments on Diego Vitagliano's second place in the prestigious world ranking 50 Top Pizza 2024. After two consecutive years as first place, Diego remains on the podium with a well-deserved silver medal. “It makes us proud to have him on our team, accompanying his victories with our Linea Pizza flours that, like him, always aim for excellence”. Mastery and reliable ingredients are in short the basis of this success.
Molino Grassi's most recent references include Napoletana and Romana: the first is a type 0 flour with wheat germ designed for the needs of Neapolitan tradition, available in two versions, Napoletana Midi, suitable for short/medium leavening and direct doughs; Napoletana Extra, suitable for medium/long leavening and indirect doughs.
It favours the development of the dough, digestibility, crispness and looseness of the finished product, enhancing its organoleptic characteristics for an authentic sensory experience. Romana, on the other hand, is a mixture for pinsa, pizza alla pala, in a baking tray and in the frying pan, rich in fibre and with wheat germ and rice flour to accentuate the crispiness and lightness of the pizza. Available in two versions: Romana, with less fibre for light-coloured doughs, and Romana Rustica, with more amber tones to enhance the value, taste and flavours of yesteryear. Designed for high hydration, it offers the possibility of pre-cooking: the consumption experience will enhance the fragrance and crunchiness.
For information on the Linea Pizza and the entire Molino Grassi world: molinograssi.it
Imagine this moment: you’ve finally decided to launch your project, whether it’s a pizzeria, a food truck, or a catering kitchen. You have a clear vision of your menu, your philosophy, and the kind of experience you want to offer. Then comes the critical step: choosing the oven. Let’s be honest, this decision can feel overwhelming. How big should it be? Should you go with wood-fired, gas, or a combination? And above all, will you need to adjust to the demands of this high-tech giant?
This is where Marana Forni comes into play with a clear promise: you won’t need to adapt to the oven — the oven will be tailored to your needs.
Factors to Consider When Choosing an Oven
When selecting an oven, several factors come into play: cooking speed, the quality of the final product, the type of fuel, and energy efficiency. But most importantly, you need to think about ease of use. A complicated oven not only slows down your workflow but can also increase your stress levels (and potentially compromise the quality of your pizza).
Why Marana Redefines the Game
Marana ovens are designed to make your life easier without compromising on performance. Their patented technology, like the rotating cooking surface, ensures uniform cooking and eliminates the need to manually rotate pizzas. This means less wasted time and greater confidence that every pizza will turn out perfectly, even on your busiest nights.
Additionally, Marana offers a range of configurations (wood-fired, gas, combination, or electric) to match your work style and the space available in your kitchen. Need an oven that fits seamlessly into a compact kitchen? Done. Want maximum energy efficiency? Consider it handled.
Ease of Use and Daily Benefits
With a Marana oven, you don’t need to be a pizza expert to achieve champion-level results. The intuitive interface and ergonomic design make the work easier, reducing physical and mental strain. Let’s not overlook the health benefits: less physical effort means fewer backaches, more energy, and greater peace of mind. Plus, you’ll spend less time standing in front of the oven, minimizing exposure to heat.
An Oven That’s Your Partner
The real magic of Marana lies in its philosophy: the oven isn’t just a tool; it’s a partner that works alongside you. Every detail is designed to fit your specific needs, from fuel type to aesthetic customization. In short, it’s the oven that adjusts to you, not the other way around.
When you choose a Marana, you’re not just buying an oven; you’re investing in an ally that will help you bring your vision to life without compromise. And that makes all the difference, every single day.
THE TIMELESS CHARM OF ITALIAN ESPRESSO CULTURE
Italy is not just the birthplace of espresso; it is the epicenter of a coffee culture that has shaped how the world enjoys this beloved beverage. From the bustling streets of Rome to the picturesque piazzas of Florence, sipping espresso is more than a caffeine fix—it’s a cherished ritual that blends tradition, social interaction, and craftsmanship.
Unlike the large, milky coffee drinks popular in other countries, Italian espresso is a concentrated shot of pure coffee essence. Made by forcing hot water through finely ground coffee at high pressure, the result is a small, robust drink topped with a rich, golden crema. Italians pride themselves on their espresso, which must be consumed quickly and at the perfect temperature, typically standing at the bar.
In Italy, coffee bars are more than places to grab a drink; they are central to daily life. Italians often begin their mornings at the local bar, enjoying an espresso or cappuccino alongside a cornetto, a sweet pastry similar to a croissant. The barista, a figure of both skill and familiarity, is often a friendly face in the neighborhood, serving regulars with precision and warmth.
Throughout the day, Italians return to these bars for a quick espresso break, often referred to as a pausa caffè. Unlike in many other countries, where coffee is carried out in paper cups, Italians typically enjoy their coffee on porcelain, standing at the counter. This ritual fosters conversation and connection, turning an ordinary drink into a shared cultural experience.
Italy has its own unwritten rules when it comes to coffee. For instance:
While espresso is the standard, Italian regions offer unique takes on coffee. In Naples, the caffè napoletano is prepared with a distinctive local roast, producing an intense flavor. In Venice, try a caffè corretto, where espresso is “corrected” with a splash of grappa or sambuca. In the south, granita di caffè—a refreshing iced coffee dessert—is a must-try during summer.
Espresso is deeply woven into the fabric of Italian culture. It represents the value Italians place on quality, simplicity, and the joy of small pleasures. A visit to Italy isn’t complete without experiencing this ritual firsthand, standing at a bar, sipping a perfectly crafted espresso, and soaking in the atmosphere.
For Italians, coffee is more than a drink; it’s a way of life. The timeless charm of espresso culture serves as a reminder to slow down, savor the moment, and appreciate the art of the everyday.
Di Marco, the ingenious inventor of Pizzasnella and Pinsa Romana, is setting its sights even higher.
Having surpassed growth expectations, the group continues to push the boundaries of innovation in the food sector, committed to offering the best to its partners and consumers worldwide.
To further support its sales and brand awareness, Di Marco recently made a major leap with the launch of its first national commercial campaign, a milestone marked by the recognition of its products as Product of the Year*. The company is also proud to announce a professional partnership with Casa Azzurri for the 2024-2026 period.
This collaboration will represent the pinnacle of Italian food excellence during Italy’s international sporting events, bringing the taste of Italy to fans worldwide.
The booming popularity of Pinsa, both in Italy and abroad, serves as the perfect motivation to continue expanding and improving.
To meet growing demand, Di Marco has inaugurated a second, larger plant in Guidonia Montecelio dedicated to the production of its premium selected flours. This strategic move positions Di Marco to launch an exciting new brand, offering a completely refreshed range of products tailored for professionals in the Horeca sector.
All the latest innovations for Horeca stakeholders will be revealed at SIGEP in Rimini this January. Restaurateurs can look forward to a grand start to the year, discovering new products, updated packaging, and exciting new initiatives designed to support their success.
Don’t miss the opportunity to partner with Di Marco in 2025. The chance to discover new products, exclusive tools, and an expanded offer could be your ticket to success this year!
Spoilers are off-limits, but Stay Tuned!
*Market Research by Circana on 12,000 consumers, on a selection of services. prodottodellanno.it Pinsa category.
Food is changing. It’s not just what we eat, but how we eat it, the stories we tell through our food, and the impact our choices have on the planet. According to Samson Hospitality, 2025 will be a watershed year for the food industry, driven by a series of trends that will revolutionize the way we eat.
One of the most obvious changes is the fusion of culinary traditions. The world is increasingly interconnected, and this globalization is reflected in the dishes we find in restaurants and in our home kitchens. Blending flavors and techniques from different cultures is not just an experiment, but an invitation to discover the world through food.
Health also occupies a central place in the food choices of the future. Consumers are no longer looking for just taste and convenience: they want foods that help them live better. Functional products, enriched with ingredients that promote physical and mental well-being, will increasingly be present on shelves and on menus. This focus on health is also reflected in the growing interest in foods that strengthen the immune system, a topic particularly sensitive after the COVID-19 pandemic.
Meanwhile, the concept of sustainability is taking on new forms. More and more chefs and companies are adopting the zero-waste philosophy, transforming every part of the ingredients into something useful and tasty. Even food scraps, often considered waste, are finding new life in innovative products, such as snacks or drinks. These practices not only reduce the environmental impact, but demonstrate that creativity can work miracles even with what is usually thrown away.
Another sustainable approach that is gaining ground is regenerative agriculture. This method, which improves soil health and protects biodiversity, represents a step forward from organic farming, offering concrete solutions to combat climate change.
Diet diversification is another hot topic. Lesser-known ingredients such as teff, amaranth or cassava are finding their way into kitchens thanks to their nutritional value and their ability to promote more resilient agricultural systems.
On a personal level, nutrition is becoming increasingly tailored. Thanks to new technologies, it is possible to create personalized meal plans based on DNA or specific needs of each person, making food not only a pleasure, but also a medicine.
Even the way we live the experience of food is changing. Technology, for example, is transforming kitchens with the introduction of robot chefs and artificial intelligence, capable of automating many stages of preparation. Meanwhile, the growing popularity of ghost kitchens, kitchens dedicated exclusively to delivery, responds to the demand for an increasingly fast and connected life.
But food is not just nourishment: it is also emotion. Immersive culinary experiences are becoming an increasingly strong trend. It is no longer just about eating, but about experiencing a multisensory journey, where every dish tells a story and every detail contributes to creating an unforgettable memory.
In this varied landscape, one thing is certain: the future of food will be a perfect balance between innovation, tradition and sustainability. Samson Hospitality invites us not to lose sight of these trends, because embracing them means not only keeping up with the times, but also contributing to a better world.
Infibra Crokkia is a semi-finished product with the Infibra brand by Molino Denti, designed for professionals who want to bring to the table a crunchy, nutritious, fragrant and authentic-tasting pizza.
Available in the Crokkia Classica (W300-W370) and Crokkia Rustica (W290-W350), this line has been developed to meet the needs of professionals to offer a versatile product that guarantees an excellent development, for pinsa, pizza alla pala and Roman-style focaccia.
The particularity of Infibra Crokkia flour lies in the addition of roasted wheat germ, which together with rice flour and dried sour paste (in the Classic Crokkia) and the roasted bran and heat-treated rice flour (in the Rustica Crokkia) give to the dough a fragrance and a characteristic taste.
Infibra Crokkia semi-finished products are 100% natural, free of additives and flavourings, a natural source of vitamins, minerals and fibre.
The result?
A pizza with a delicate balance between softness and crunchiness, with excellent fluting, enriched with an unmistakable toasted scent and capable of enhancing the raw materials selected for its creations.
Infibra Crokkia is the perfect combination of tradition and innovation, for a new taste experience.
Modica PGI Chocolate celebrates a major technological and production milestone: with over 18 million labels on its packaging, the famous Sicilian product strengthens its commitment to authenticity and traceability. This morning, the Digital Passport was presented at the Ministry of Agriculture, Food Sovereignty and Forests, an innovation that introduces the QR Code to improve the consumer experience and ensure greater transparency.
The QR Code: A Revolution in Traceability
The QR Code, which replaces data matrix technology, simplifies access to a wealth of information. With a simple smartphone, consumers will be able to discover details about the supply chain, certified quality and unique identity of each bar of Modica PGI Chocolate. This step forward in digitalization confirms the pioneering role of the product in promoting Italian excellence.
The presentation, moderated by Nerina Di Nunzio, journalist and founder of Food Confidential, saw the participation of prominent figures: Patrizio Giacomo La Pietra, Undersecretary of Masaf, Felice Assenza, Head of Department of the Central Inspectorate for Quality Protection and Fraud Repression, Nino Scivoletto, Director of the Modica Chocolate Consortium
Francesco Soro, CEO of IPZS. During the meeting, it was reiterated how the Digital Passport represents a model of technological innovation applied to food safety, capable of strengthening the bond between producer and consumer.
A Safe and Innovative Mark
The mark adopted by Modica PGI Chocolate, created by the Istituto Poligrafico e Zecca dello Stato, is a small technological masterpiece. With features such as watermarked paper, security graphics, guilloche, fibrils and special inks, it offers not only authenticity, but also precise traceability throughout the entire production chain.
According to Francesco Soro, this advanced technology is made possible thanks to the trust and collaboration of the Modica Chocolate Consortium, a pioneer in adopting the mark in 2018 and now the Digital Passport.
Enhancement of the Territory and Consumer Safety
For Nino Scivoletto, Director of the Consortium, the Digital Passport is not only a tool to combat counterfeiting, but also a powerful marketing tool that inextricably links the product to the territory of Modica.
Undersecretary Patrizio Giacomo La Pietra underlined how the government is intensifying dialogue with supply chains and associations, hoping that this innovation can also be adopted by other products with a denomination, helping to simplify controls and guarantee greater safety. Felice Assenza also reiterated the importance of traceability in a market increasingly oriented towards authenticity.
The Future of Modica PGI Chocolate
With the introduction of the Digital Passport, Modica PGI Chocolate is positioned as a virtuous example of how tradition and innovation can coexist, enhancing Italy's gastronomic heritage and protecting consumers in an increasingly demanding global context.
A year of brightness, change, and innovation
Before we dive into our exciting new flour range, let’s begin with something fresh: our new logo: Di Marco Professional is the first major innovation of 2025 for the Horeca world, placing professionals at the heart of everything we do. Starting in the new year, all products, services, and communications dedicated to this sector will proudly feature the Professional logo. This new identity embodies the core values of Di Marco: the legacy of our name, our Italian craftsmanship, and the diverse range of products we offer to bakers and restaurateurs.
Introducing the New Di Marco Flours at SIGEP in Rimini
Di Marco continues to grow, expanding the reach of its exceptional products and expertise. Our focus on premium flours and ready-to-use bases, combined with the dedication of our pinsa chefs, who work tirelessly to help restaurants succeed, is at the heart of what we do. At SIGEP in Rimini, we are launching an updated flour range designed to meet the evolving needs of the Horeca world. This revamped selection will feature new, high-quality products, innovative packaging, and a host of effective tools to support professionals in their craft.
The official launch of our new flour range for pinsa, pizza romana, and traditional pizza will take place at SIGEP in Rimini from January 18th to 22nd, 2025. It’s an unmissable opportunity for anyone looking to discover the perfect flour mix from our extensive range, designed to meet the diverse needs of the professional kitchen..
Can’t wait?
Get an exclusive preview of our new range! Simply fill out the form and receive detailed information the week before SIGEP. Curiosity pays off!
Supremo is part of our ARMONIE flower line and offer exceptional versatility, perfect for a wide range of dough applications. This flower blend is particularly known for its excellent workability, making it easy to handle, shape, and stretch, even with high-hydration dough. The carefully balanced ingredients ensure that the dough remains stable during long fermentations, allowing for consistent results.
Supremo's remarkable workability is one of its standout features. It enables bakers to achieve perfect dough texture with minimal effort, resulting in a beautifully elastic dough that holds its structure during preparation. The final product boasts an extraordinary rise and an ideal honeycomb structure, creating a light and airy texture with every bite.
Whether you're making Roman-style peel or sheet pan pizza, pan pizza, or contemporary classic pizza, Supremo guarantees a thin, fragrant crust that’s wonderfully chewy and melts in your mouth. With Supremo, you can easily create professional-quality pizzas that not only look spectacular but are also a true delight for the senses.
Sorì was awarded the 'Best Ingredient - Bellavita Awards 2024 during the European Pizza Show in London, a leading event in thepizza world.The 'Fior di Latte Slow Maturation', born from the application ofhigh technology to the traditional production method of theSorrentino family, now in its fifth generation of mastercheesemakers, stood out among hundreds of competitors fromother European companies.
“Receiving the Best Ingredient award at the European Pizza Showat the Bella Vita Awards in London is an achievement thatencapsulates the value of our Fior di Latte Slow Maturation, aproduct that combines softness, an authentic taste, andexceptional stretchability after cooking. This recognition rewardsthe constant commitment we put into bringing Campanian dairyexcellence beyond national borders, while maintaining the valuesof our identity,” said Antonello and Gaetano Sorrentino, CEO andCo-Owner of Sorì.
Headquartered in San Giovanni Lupatoto, in the province of Verona, Vicenzi Group stands out as a premium manufac- turer of high-class assorted pastries, shortbreads and co- okies, that are sent to more than 100 countries worldwide.
The company - which grew from a small family-run business started in 1905 into a distinguished leader in industrial baking – owes its success to few but essential ingredients. First, the passion handed down for generations in the Vicenzi family. Second, the choice to select only the finest ingredients to get the highest quality level. And third, the strive for internationa- lization that made the brand renown by consumers all-over the world. Moreover, Vicenzi’s production is entirely carried out in its 3 Italian plants, that can rely on 14 automated lines.
The Vicenzi Group now includes three brands of excel- lence: Matilde Vicenzi, based on Italian identity and tra- dition, Grisbì, the indulgence and pleasure of shortbread filled with velvety cream, and Mr. Day, which stands out in the competitive arena of the snack market, thanks to the simplicity of its delicious sponge cakes.
Matilde’s Tins: sweetness to share
The Matilde Vicenzi brand, as above mentioned, is an authentic symbol of the fine Italian pastry tra- dition. The assortment includes a selection of tins, perfect for enjoying at home or as gifts to surprise and delight family and friends. This selection inclu-des crispy and delicate bite-size filled puff pastries, as well as a variety of tasty, decorated and filled shortbreads in a range of exquisite flavours.
Among them, the ‘Italian Landscape Tins’ have recently undergone a complete restyling. Each tin showcases characteristic views from the ancient towns of Rome and Verona and each contains an as- sortment of cookies presented in single trays to pre- vent breakage and maintain their exquisite flavours.
Roma Tin is decorated with panoramic shots of Rome, the ‘eternal city’, and contains unique as- sortment of puff pastries, cream-filled pastries and shortbread cookies. The Verona Tin, for its part, pays homage to one of the most romantic cities of all- time, which is also the birthplace of Matilde Vicenzi. The assortment is also a tribute to the Italian pastry tradition: puff pastries filled with chocolate or milk cream, fine decorated pastries, cookies with pastry cream filling.
©2024 Accademia Group srl | All rights reserved
