Asiago cheese is a symbol of Italian dairy excellence, originating from the Asiago Plateau in the Veneto and Trentino-Alto Adige regions. This renowned cheese has a rich history dating back to the year 1000 when it was initially crafted from sheep’s milk. Over time, cattle farming became more prevalent in the region, and the recipe evolved to incorporate cow’s milk, leading to the Asiago cheese known today.
The production of Asiago cheese follows strict traditional methods that have been passed down through generations. The cheese is protected by the Denominazione di Origine Protetta (DOP) certification, ensuring that only cheese produced in designated areas and following specific processes can bear the name Asiago. This guarantees the authenticity and quality of the product, preserving its unique characteristics.
There are two main varieties of Asiago cheese: Asiago Pressato and Asiago d’Allevo. Asiago Pressato is a fresh cheese with a soft texture and a mild, delicate flavor. It is aged for about 20 to 40 days, resulting in a smooth and creamy consistency. In contrast, Asiago d’Allevo is an aged cheese that undergoes a maturation process ranging from a few months to over a year. Depending on its aging period, it is classified as Mezzano (4-6 months), Vecchio (over 10 months), or Stravecchio (more than 15 months). The aging process intensifies its flavor, making it sharper, nuttier, and more complex.
Asiago cheese is incredibly versatile and is used in a variety of culinary applications. Fresh Asiago is often enjoyed on its own, sliced for sandwiches, or melted into creamy dishes. Aged Asiago, with its robust flavor, is commonly grated over pasta, risottos, and soups, enhancing the depth of taste. It pairs exceptionally well with wines, from light whites complementing the younger cheese to full-bodied reds that match the intensity of the aged varieties.
Beyond its exceptional taste, Asiago cheese carries cultural significance. It represents a deep connection to the land and traditions of northern Italy, embodying the dedication and craftsmanship of local cheesemakers. Whether savored as a table cheese or incorporated into gourmet recipes, Asiago cheese remains a true delight for cheese lovers worldwide, offering a taste of Italian heritage in every bite.
You don’t need to be a sommelier to appreciate a great glass of wine. With just a few simple techniques, anyone can learn to assess wine quality like a pro. Whether you're sipping at a vineyard, attending a tasting, or just enjoying a bottle at home, these five tips will help you get more out of every glass—beyond just taste.
Wine assessment starts with the eyes. Tilt your glass against a white background and observe the color and clarity. A quality wine will be clear and vibrant, not cloudy or dull. Color can also tell you a lot about the wine’s age and variety. For example:
Visual cues set the stage for what's to come.
A professional wine taster will always smell the wine before tasting—and for good reason. Aroma is a major part of flavor. Gently swirl the glass to release the wine’s bouquet, then take a few short sniffs.
If the wine smells fresh, complex, and inviting, that’s a good sign of quality.
Now for the main event. Take a small sip and let it coat your tongue. Professional tasters focus on:
Don't rush—good wine unfolds slowly in the mouth.
“Mouthfeel” refers to the texture of the wine—how it feels as it moves through your mouth. Is it silky, creamy, crisp, or drying? High-quality wines often have a smooth, polished texture with well-integrated tannins (for reds) or a refreshing acidity (for whites). Texture can elevate a wine from good to unforgettable.
Ultimately, a wine's quality isn't just technical—it's emotional. A great wine leaves an impression, tells a story, or simply makes you pause. It may not always follow textbook rules, but it resonates with your palate. Professional tasters rely on training, but they also trust their instincts. So should you.
Final Tip: Keep a notebook or app to record your impressions. Over time, you’ll learn what you like—and why. Wine tasting isn't about being right; it's about discovering what moves you.
So pour a glass, slow down, and let the wine speak. You might be surprised how much you can taste when you really start to listen.
Deep in the rolling hills of northern Italy’s Veneto region lies Valpolicella, a land known not only for its scenic vineyards and charming villages, but for producing one of Italy’s most powerful and elegant red wines: Amarone della Valpolicella. Rich, intense, and full-bodied, Amarone is a wine that tells the story of passion, patience, and tradition—one glass at a time.
Unlike most red wines, Amarone is crafted using an ancient and unique technique known as appassimento. After harvest, the grapes—primarily Corvina, Rondinella, and Corvinone—are laid out to dry in well-ventilated lofts for several months. This drying process concentrates the sugars and flavors, as the grapes lose about 30-40% of their weight.
The result is a wine with extraordinary depth, high alcohol content (often around 15-16%), and complex aromas ranging from ripe black cherries and dried plums to cocoa, tobacco, and spices. It’s both bold and balanced, with velvety tannins and a long, warming finish.
The Valpolicella region, just north of Verona and east of Lake Garda, offers the ideal conditions for cultivating grapes destined for Amarone. The hills provide excellent sun exposure, while the region’s limestone and clay-rich soils enhance the structure and minerality of the wine.
This unique terroir, combined with generations of winemaking expertise, contributes to Amarone’s unmistakable character—one that’s as much a product of the land as it is of human care and craftsmanship.
Amarone is not a wine rushed to market. After fermentation, it’s typically aged for at least two years in oak barrels—often longer for Riserva versions. This slow maturation allows the wine to develop its signature complexity and depth.
Because of the time, effort, and skill required to make Amarone, it’s considered a luxury wine—a bottle often reserved for special occasions or shared in moments of celebration.
Amarone’s richness makes it a perfect companion to bold dishes like braised meats, aged cheeses, truffle risotto, or hearty stews. It also shines on its own, slowly sipped and savored. And for those who love a sensory experience, try pairing it with dark chocolate or dried figs for a truly indulgent treat.
Today, Amarone della Valpolicella is recognized worldwide for its excellence and is protected under the Denominazione di Origine Controllata e Garantita (DOCG) label, Italy’s highest classification for wine quality. It remains a proud symbol of the Valpolicella region, offering wine lovers a taste of timeless Italian craftsmanship.
With every sip, Amarone tells a story of dedication, patience, and the enduring beauty of doing things the traditional way.
Matthew Sullivan, known as Chef Sully, is one of the most eclectic figures in the Canadian gastronomic scene. After graduating from the Stratford Chefs School in 2007, he worked as a corporate chef for Maple Leaf Sports and Entertainment (MLSE), Canada's largest sports and entertainment company. His experience in sports arenas, where he revolutionized catering, led him to collaborate with Michelin-starred restaurants around the world. But despite his successes, his career took an unexpected turn: pizza.
His greatest stroke of genius was putting peanut butter and fried chicken on pizza. An idea as bizarre as it is fascinating, which has sparked a real culinary revolution, especially in the world of pizza, where the use of unusual ingredients is generating the most heated debate: is pineapple better or the new follies proposed by Chef Sully?
Record-Breaking Toppings: Chef Sully’s Creations
Chef Sully has won the hearts of over 140,000 followers on TikTok and 170,000 on Instagram with his bizarre and original creations. He has abandoned the conventions of gourmet cuisine to embrace the art of “experimental” pizza. His most popular series, entitled Putting Toppings More Controversial Than Pineapple on Pizza, has sparked a true viral phenomenon.
His pizzas, filmed in short and minimalist videos, with only the soundtrack of Non, je ne regrette rien by Edith Piaf, have become a must-see for his followers. And the results are surprising: his extravagant dishes get rave reviews, such as the Margherita pizza with blocks of mozzarella, pickled gherkins, jalapeño, pepperoni, “Everything Bagel” mix, honey and grated parmesan. The reaction from followers? “Mindblowing!”
His other creations, such as the white pizza with apple puree, mozzarella, porchetta, “Italian” sausage, Calabrian chili sauce, pecorino cheese and black pepper, have also been called “game-changers” by his fans. Yet, it’s not just the list of ingredients that is surprising, but his ability to mix unthinkable flavors that seem to magically fit together perfectly on the pizza base.
Pizza with style?
One of the most successful pizzas is the one with kalamata olives, mozzarella, dried tomatoes, salami, sausage, parmesan and jalapeño. After cooking, Chef Sully adds a final touch with a flambé sauce made with Canadian maple syrup, local whiskey and jalapeño. “A mix of boldness and flavor,” comment fans, who also express their appreciation for the innovative use of BBQ spices and the contrast between sweet and spicy.
But it doesn't end there. Another unusual but highly appreciated creation is the pizza with mozzarella, banana, Canadian bacon, tandoori seasoning and spicy sauce. "The fruit on the pizza is strangely delicious", write his followers. And Chef Sully responds with other crazy combinations, such as the pizza with ginger fried chicken, fresh lettuce and gochujang ranch sauce.
Chef Sully
Ramen and Other Experiments: Chef Sully is limitless
Not just pizza: Chef Sully also loves to explore other gastronomic worlds. An example? His ramen, enriched with soy, sriracha, peanut butter, poached egg and boiling water with ginger ale instead of broth. An unusual dish, which once again demonstrates his passion for innovation and the search for new flavors.
By popular demand, Chef Sully recently presented the pizza he considers his "bronze" on the podium of his creations. A white base with islets of jerk sauce (a very spicy Jamaican sauce made with Scotch Bonnet peppers, nutmeg, soy sauce and thyme), enriched with peanut butter, cream and black pepper. The minced beef, cooked with chili sauce and Worcestershire, is drowned in red wine and cornstarch, before being added to the pizza. After cooking, the pizza is finished with spicy honey and spring onion. A culinary experience that many consider a “masterpiece”.
Espresso coffee is a consolidated tradition in Italy, a ritual that unites adults and adolescents. However, for the new generations, this moment of consumption takes on an even deeper meaning, linked to sociality and sustainability. A recent research commissioned by the Istituto Espresso Italiano and conducted by Prof. Furio Camillo with Sylla analyzed fashions, trends and habits of coffee consumption among adults, adolescents and baristas.
The importance of the consumer and the barista
The president of the Istituto Espresso Italiano, Luigi Morello, underlines the crucial role of the consumer in the coffee market. With the increase in the cost of raw materials, it is essential that the customer is aware of their choices.
The research shows that, in addition to the quality of the drink, young people give great importance to the quality of the place, preferring welcoming environments and authentic relationships. Furthermore, the barista takes on an increasingly central role: not only must he offer an impeccable service, but he must also communicate his knowledge to educate the consumer.
The relationship between Espresso Coffee and Young People
The survey highlighted a growing interest in sustainability among teenagers, with an average score of 7.34 out of 10. However, traditional advertising and branding have little impact on them: young people are more attentive to environmental values and less influenced by advertising campaigns. Despite this strong interest, only 32% of teenagers said they were willing to attend courses on coffee and sustainability, indicating an opportunity to educate the new generations.
Coffee is loved by everyone, but with different nuances. Adults show an average appreciation of 8.6 out of 10, while teenagers rate it 6.9. This gap reflects a more consolidated consumption in adults compared to Gen Z. However, the bar remains a place of socialization even for the youngest: 7% of teenagers go there daily, while 15% at least once a week.
For 73.9% of adolescents, the quality of the coffee is the main criterion for choosing a bar. Furthermore, comfortable premises and the relationship with the barista (12%) play a key role. Compared to adults, young people are less influenced by advertising and influencers, relying instead on the advice of relatives and friends. The barista remains a key element of the experience, with an importance rated at 7.08 out of 10.
Coffee Consumer Profiles
The study identified seven clusters of consumers, each with specific characteristics and motivations:
Lonely Aesthetes – These are consumers who appreciate the quality of the coffee and the atmosphere of the bar, but without a strong social involvement. They prefer to enjoy their drink in a quiet and reflective environment, without the need for interaction with other customers.
Disinterested Frequenters – They see the bar as part of their daily routine, but without particular ties to the experience itself. For them, coffee is a habit rather than a pleasure, and they do not attach particular importance to the quality of the product or service.
Practical Socializers – They consider the bar a place for meeting and socializing rather than a space dedicated to tasting coffee. For them, the importance of the place lies in the possibility of interacting with friends and acquaintances, regardless of the quality of the drink.
Taste Explorers (27%) – These are passionate consumers who love to experiment with new coffee varieties and place great importance on the quality of the drink. For them, coffee is a true sensory experience, and they are always looking for new aromas and preparation methods.
Quality Lovers Reflective – These consumers appreciate the quality of coffee, but do not necessarily associate it with energy or concentration. They see coffee as a moment of pause and reflection, rather than as a means of facing the day with more vitality.
Energetic Individualists (16%) – For these consumers, coffee is much more than just a drink: it represents a lifestyle. They see it as a fundamental element of their identity and daily routine, rather than as a product to be enjoyed for the sole pleasure of the taste.
Coffee Addicted – These are the most passionate and loyal consumers, for whom coffee is an essential element of their culture and lifestyle. They cannot do without their daily cup and always look for the best quality available, placing great value on preparation and service.
Espresso Coffee and Young People... Sustainability and Sociality: Two Key Values
Sustainability is not just a trend but a growing necessity. This aspect can be exploited to attract consumers who are already sensitive and to educate those who are less so, such as Practical Socializers. The bar remains a social reference point, with a strong link between individual experience and social interaction. Furthermore, the price and variety of the offer represent two key factors in choosing the ideal bar.
The research has provided a detailed overview of the preferences of coffee consumers in Italy. The quality of the drink, the role of the barista and sustainability are increasingly relevant elements for the new generations. These data will be fundamental for the certification of the premises by the Italian Espresso Institute, guaranteeing an experience that is increasingly attentive to the needs of consumers.
The Fimar Group has been designing, developing, producing, and marketing machinery and equipment for the catering and hospitality industry worldwide, along with related spare parts and accessories, since 1974. The group owns 5 brands tailored to specific needs: Fimar, Easyline, Forcar Refrigeration, Forcar Multiservice, and Forcold. In Italy, in Villa Verucchio in the province of Rimini, there is an entire production and logistics area of 45,000 square meters, which includes a research and development laboratory and a fully equipped kitchen for show cooking and training for resellers.
In recent times, a further investment has led to the creation of a plant dedicated to laser cutting and metal fabrication, making the company even faster in the production of machinery.
Over 50,000 products ready for delivery, 200,000 machines and spare parts sold in a year, and more than 100 employees and collaborators are part of the group. A global presence with 3 international offices in the most important strategic areas of the world.
FIMAR GROUP: HISTORY OF AN ITALIAN FAMILY SINCE 1979
FIMAR: professional equipment for the catering industry
Since 1979, we have been manufacturing and marketing Made in Italy equipment.
EASYLINE: snack bar machinery
Imported products tested and selected to offer quality and convenience.
FORCAR MULTISERVICE: everything for hospitality
Trolleys and service furniture in wood or steel, displays and trolleys, refrigerated or heated, laundry racks, cleaning equipment breakfast, kitchen and pizzeria items, Made in Italy.
In addition, there is a whole selection of stainless steel articles for the Ho.re.Ca sector.
FORCAR REFRIGERATION: professional refrigeration
Many product lines to meet every need: refrigerated cabinets, refrigerated tables freezers, blast chillers, meat ageing units, pizza counters and display cases.
FORCOLD: entry level refrigeration
A line of imported items selected for convenience and reliability.
Choose your brand! Choose Fimar Group!
In the current context, in which environmental sustainability has become an imperative for all production sectors, packaging plays a crucial role. Packaging is no longer just a container for products, but an ambassador of environmental values, innovation and social responsibility. In this scenario, Italy stands out as a European leader in the paper and cardboard supply chain, thanks to a constant commitment to recycling and the circular economy.
A new tool for sustainable packaging
The Italian Box Manufacturers Association recently presented an innovative manual, designed for operators in the sector and their customers. This tool is not only a technical and commercial guide, but an invitation to rethink packaging in a green way, combining practical knowledge and ecological values.
The manual aims to promote a new culture of sustainability, consolidating the role of the paper and cardboard supply chain as a pillar of the European circular economy. Francesco Battistoni, vice president of the Environment, Territory and Public Works Commission of the Chamber, underlined the importance of this step forward during the press conference: “The sector is equipped with a new operational tool to offer a new technical and commercial culture, promoting the values of environmental sustainability and increasingly green packaging.”
European leadership in sustainability
The paper and cardboard supply chain is a virtuous example of how the industry can combine production excellence and respect for the environment. With the highest recycling rate in Europe, the sector confirms its position of excellence, demonstrating how the commitment to sustainability can translate into concrete results and international recognition.
This success would not be possible without a solid industrial infrastructure and a shared vision along the entire supply chain. However, as highlighted by Battistoni, it is necessary for the legislator to also pay greater attention to a sector that represents a model of circular economy: "It is essential that the legislator today pays great attention to this industrial sector that has long combined excellence in the production and environmental fields."
Packaging in the food and restaurant sector
Sustainable packaging plays a particularly strategic role in the food and restaurant sector, where the environmental impact of packaging is at the centre of public debate. The growing demand for biodegradable, recyclable and reusable materials is a challenge and an opportunity for companies.
A significant example is the boom in food delivery, which has accelerated the need to develop safe, functional and environmentally friendly packaging. In this context, paper and cardboard prove to be valuable allies in ensuring quality and sustainability, minimising the environmental impact of the service.
The new manual of the Italian Box Manufacturers Association represents an opportunity to strengthen Italian leadership in the global panorama, raising awareness on the market towards the adoption of more responsible solutions. The corrugated cardboard packaging sector, with its ability to integrate recycling into the production process, confirms itself as a concrete example of circular economy.
To learn more about the importance of sustainability in packaging, visit the official portal of Comieco, the National Consortium for the Recovery and Recycling of Cellulose-Based Packaging.
The road to a more sustainable future is still long, but tools like this manual offer a solid foundation to accelerate change. Packaging is not just a logistical support: it is a means to communicate, educate and transform the relationship between producers, consumers and the environment.
In an era of global challenges, the paper and cardboard sector demonstrates that innovation and sustainability can go hand in hand, paving the way for a more responsible and forward-looking industrial model.
Nestled in the heart of the Friuli Venezia Giulia region in northeastern Italy lies the picturesque town of San Daniele del Friuli, home to one of Italy’s most prized culinary treasures: Prosciutto di San Daniele. This exquisite dry-cured ham, known for its delicate flavor and melt-in-your-mouth texture, is not just food—it’s a symbol of centuries-old tradition, craftsmanship, and cultural pride.
What makes San Daniele ham truly special is its terroir—the perfect combination of climate, geography, and human expertise. The town lies between the Alps and the Adriatic Sea, creating a microclimate of dry, cool air that is ideal for the natural curing process. This environment allows the ham to mature slowly, developing its signature sweet and savory profile without the need for additives or preservatives.
The production of San Daniele ham is governed by strict regulations set by the Consortium of Prosciutto di San Daniele, ensuring every slice reflects authenticity and quality. Only Italian pigs from selected breeds are used, and the entire process takes place in San Daniele itself. The hams are hand-salted with sea salt, then aged for a minimum of 13 months.
During this time, they are carefully monitored, and the aging process often takes place in naturally ventilated rooms, following traditional methods passed down through generations. The result is a ham that is soft, pink, and marbled with just the right amount of fat for a luxurious mouthfeel.
Tasting San Daniele ham is more than just a culinary moment—it’s a cultural experience. Whether served thinly sliced on a wooden board, wrapped around fresh melon, or layered on warm focaccia, it brings a taste of Italian heritage to the table.
Every year, the town of San Daniele hosts “Aria di Festa”, a lively food festival celebrating this iconic ham. Visitors from around the world come to enjoy tastings, guided tours of production facilities, and live music in the historic streets of the town.
Although deeply rooted in tradition, San Daniele ham has become a global ambassador of Italian gastronomy. Its Protected Designation of Origin (PDO) status ensures that every package labeled “Prosciutto di San Daniele” upholds the same high standards, even when enjoyed abroad.
As interest in artisanal and authentic foods continues to grow, San Daniele ham stands out as a shining example of how tradition, environment, and craftsmanship can come together to create something truly unforgettable.
Italy, long known for its rich wine culture, has also seen a flourishing beer industry in recent decades. Traditionally, Italian beer has been associated with high-quality craft breweries and a growing interest in premium lagers and ales. However, a new trend has emerged in the Italian beer market: the rise of low and no-alcohol beers. This shift reflects changing consumer preferences, a growing focus on health-conscious lifestyles, and an increasing demand for variety in the beverage industry.
The Changing Beer Landscape in Italy
Historically, beer consumption in Italy has been overshadowed by wine, but in recent years, beer has gained popularity, especially among younger generations. The rise of craft breweries across the country has played a crucial role in diversifying Italy’s beer scene. More recently, however, the demand for low and no-alcohol beers has surged, driven by health-conscious consumers, stricter drink-driving laws, and a general shift toward mindful drinking.
Consumer Demand and Health Trends
The modern Italian consumer is increasingly aware of health and wellness trends. Many are looking to reduce their alcohol intake while still enjoying the social and culinary experience that beer provides. Low and no-alcohol beers offer a solution, allowing drinkers to enjoy the taste and tradition of beer without the effects of alcohol. This trend is part of a broader movement that includes organic foods, plant-based diets, and functional beverages that promote well-being.
Innovation in Brewing Techniques
Italian breweries have embraced innovation to meet the growing demand for low and no-alcohol options. Traditional brewing methods have been adapted to create beers that maintain their full-bodied flavors while significantly reducing or eliminating alcohol content. Techniques such as controlled fermentation, vacuum distillation, and advanced filtration methods allow brewers to retain the rich aroma and complexity of traditional beers while catering to a more diverse audience.
Market Growth and Industry Response
Major Italian breweries and smaller craft beer producers alike have recognized the potential of this expanding market. Brands such as Peroni, Moretti, and Menabrea have introduced non-alcoholic versions of their popular beers, while independent craft breweries have experimented with unique flavors and styles to differentiate their offerings. The presence of these beverages in supermarkets, bars, and restaurants has significantly increased, making low and no-alcohol beers more accessible to the general public.
The Cultural Shift in Social Drinking
The traditional aperitivo culture in Italy, which revolves around pre-dinner drinks and snacks, has also adapted to include alcohol-free options. Many bars and restaurants now offer non-alcoholic beers alongside classic choices, catering to patrons who prefer a lighter alternative without compromising on flavor or experience. This cultural shift highlights the growing acceptance of alcohol-free beverages in social settings, breaking the stigma often associated with non-drinkers.
The Future of Low and No-Alcohol Beers in Italy
The rise of low and no-alcohol beers in Italy is not just a passing trend—it represents a significant shift in the country’s drinking habits. As breweries continue to innovate and refine their offerings, the market for these beers is expected to grow further. With increased consumer interest, improved brewing techniques, and a cultural shift towards healthier living, low and no-alcohol beers are set to become a permanent fixture in Italy’s beer landscape.
As Italy embraces this new wave of beer innovation, it remains true to its reputation for quality and craftsmanship. Whether enjoyed during a casual aperitivo or paired with a gourmet meal, low and no-alcohol beers are proving that flavor and tradition can thrive even without the presence of alcohol.
HOW NEW EU REGULATIONS PROTECT CONSUMERS FROM FALSE ECO-FRIENDLY CLAIMS
The market for “green” products and services is expanding rapidly and continuously, and it's always easy to find claims suggesting that a product or service has a reduced environmental impact. But is it really so?
Greenwashing, also known as “fake environmentalism,” is a communication strategy that proclaims an environmental commitment without any basis in reality, unlike “green marketing,” which promotes products with a verifiable low environmental impact.
According to a report by the European Commission published in 2021, 42% of company websites that declare their products eco-friendly contain misleading green claims or unfair commercial practices.
It is no coincidence that the European Parliament is currently considering a proposal for a Directiveamending Directives 2005/29/EC and 2011/83/EU about empowering consumers for the green transitionby improving the protection against unfair practices and the information against unfair commercial practices within the Circular Economy package.
Paper, for example, often bears the recycling symbol and the words “recycled content”. In this case, the paper may contain 10% recycled content, while the rest is made up of virgin pulp collected in a non-sustainable way. Moreover, the paper could be heavily bleached, so more water could be wasted and more pollution created than standard paper, making it non-sustainable. Another example is in the non-sustainable fast fashion sector, where dozens of collections are churned out every year and sold at ridiculously low prices worldwide.
The proposed amendment to the directive aims to strengthen consumer rights in the green transition, updating Directives 2005/29/EC on unfair commercial practices and 2011/83/EU on consumer rights. Approved by the trialogue on 19 September 2023, it introduces stricter rules on green claims, any textual or visual statement that suggests a positive, zero, or reduced environmental impact of a product or company.
Until now, green claims have developed in a fragmented regulatory context without common standards, leading to poorly documented or difficult-to-verify statements. The current regulatory framework, based on Directives 2005/29/EC and 2006/114/EC, establishes only general principles of advertising transparency.
The proposed amendment includes several requests, and the mandate approved by Parliament includes a ban on the use of generic environmental claims such as “environmentally friendly”, “natural”, and “biodegradable” if they are not accompanied by detailed evidence. It also aims to ban environmental claims based solely on carbon offsetting schemes. Other misleading practices will also be banned, such as making claims about the whole product if the claim is only true for part of it or stating that a product will last a certain length of time or can be used with a certain level of intensity if this is not true.
To simplify product information, it is planned to authorise only sustainability labels based on official certification systems or those established by public authorities. The environmental sustainability of products is a complex issue regulated by various European standards. The Taxonomy Regulation provides information on the sustainability of economic activities, while the proposed Ecodesign Regulation aims to improve product circularity and energy efficiency.
The revision of the EU Packaging Regulation introduces measures to reduce waste, increase the use of recycled plastic, and implement deposit and return systems (DRS). In addition, the EU is discussing a certification of carbon sequestration and a communication on bioplastics, clarifying their environmental impact.
In an era dominated by artificial intelligence, we at Sud Forni still believe in artisanal intelligence—the human expertise that listens, understands, and creates tailor-made solutions. We don’t just design ovens; we craft responses to the real needs of food service professionals. The Opale Line is the result of this approach: products designed for those who work with passion, developed based on the direct experience of end users.
Just like a tailor who sews the perfect suit to fit the wearer's body, we shape our products around the needs of those who use them. The Opale Line was created precisely this way: featuring a smart electronic controller that optimizes every stage of cooking and Wi-Fi connectivity that offers maximum control anytime, anywhere.
Beyond technology, the Opale Line is designed to maximize energy efficiency, reducing costs without compromising quality. Its innovative design is not just about aesthetics but functionality that serves professionals. The result? A tailored cooking experience, perfectly adapted to your way of working.
You don’t have to adapt to the oven. The oven adapts to you. Because at Sud Forni, we don’t just sell equipment—we create solutions designed for people, by people. Contact us to discover how the Opale Line can revolutionize your business.
In 2025, the fast food industry is undergoing a transformation to adapt to the tastes and preferences of younger consumers, especially the increasingly influential Gen Z. Three key trends are defining this shift: value-driven offerings, nostalgic menu revivals, and the rise of global flavors.
Crispy Chicken Boom
Crispy, boneless chicken continues to be a major player in fast food. After a surge in demand last year, brands are doubling down on their efforts to satisfy Gen Z consumers who are looking for both comfort and customization. Chains are introducing a variety of dipping sauces, allowing customers to explore bold flavors without having to fully commit to unfamiliar dishes. Taco Bell, for example, plans to re-release its popular chicken nuggets multiple times throughout the year, confirming the relevance of this trend.
flavors of the past
Raising Cane’s, a chain entirely focused on chicken tenders, has seen extraordinary growth, demonstrating the strength of this trend. McDonald’s is also riding the wave, reintroducing its beloved chicken strips and snack wraps. Meanwhile, Wingstop is taking a global approach, launching its Sweet Chili Glaze sauce, a fusion of Thai and Singaporean flavors designed to satisfy Gen Z’s appetite for global flavors.
Global flavors take center stage
Gen Z’s appetite for global cuisine is influencing how fast-food chains develop their menus. According to Rubix Food’s NEXT Flavor report, 87% of Gen Z consumers express a strong interest in global flavors, particularly Chinese, Japanese, and Korean. To meet this demand, brands are incorporating diverse ingredients and regional cooking styles into their offerings.
Liz Matthews, Taco Bell’s chief food innovation officer, points to the appeal of “permissible exploration” through sauces, which allow customers to try new flavors in an adventurous yet comforting way. Beyond sauces, beverages are also becoming a focal point of innovation. At Live Más Live, Taco Bell introduced Mountain Dew Baja Midnight, while Del Taco and Sonic embraced the “dirty soda” trend, offering unique drink combinations that align with the generation’s taste for variety.
throwback flavors
Nostalgia and throwback flavors are back in fashion
Fast-food chains are using nostalgia to create emotional connections with their customers. Taco Bell’s “Decades” menu, which features iconic dishes from the past, has been met with enthusiasm, proving that sentimental value plays a major role in consumer choices. As Matthews says, “People have an emotional connection to the foods they eat when they’re growing up and growing up. Our brand will always be innovative, but we will always honor our past.”
Other chains are following suit. McDonald’s has gone viral with its Grimace-themed milkshakes and limited-edition cups inspired by classic Happy Meal toys, while Wendy’s has teamed up with Nickelodeon to bring back dishes inspired by beloved childhood characters. By combining nostalgia with modern flavors, brands are bridging the generation gap and keeping loyal customers engaged.
Price Wars in a Competitive Market
With inflation impacting consumer spending, value has become a critical factor in fast food purchasing decisions. As Moody’s Ratings analyst Michael Zuccaro notes, “Consumers have become more selective. Value perception is a key factor.” To stay competitive, big chains like McDonald’s, Wendy’s and Dunkin’ are engaging in what have been called “value wars,” offering deals and affordable meals without compromising quality.
The Future of Fast Food in 2025: Between Old-Fashioned Flavors and New Demands
With the growing spending power of Gen Z—estimated at $360 billion in disposable income—fast food brands are evolving to meet new needs. By incorporating global flavors, revisiting nostalgic dishes and putting convenience front and center, the industry is not only reinventing its offerings, but also redefining how it engages modern consumers.
There’s nothing quite as disappointing as opening a bottle of wine, only to be met with an off-putting smell or a strange, sour or sharp vinegar taste. Whether you’re a casual wine drinker or a seasoned collector, understanding how and why wine transition into something that’s not drinkable can help you avoid the disappointment of spoiled bottles… and wasted money. While some wines are meant to age gracefully, others can quickly deteriorate if stored improperly or exposed to certain conditions. From oxidation and heat damage to cork taint and bacterial spoilage, several factors can turn a once-enjoyable bottle into an undrinkable disappointment.
But, how can you tell the difference between a perfectly aged vintage and a wine that’s past its prime? Luckily, there are clear signs to look for, as well as storage techniques that can help keep your wine fresh for as long as possible.
“The good news is that wine does not spoil, but it does degrade over time,” says Matthew Cocks, DipWSET—a vinicultural expert with the "VinoVoss AI Sommelier” smartphone app and web-based semantic wine search and recommendation system. “The air starts this process, and heat controls the speed. You can't stop it from happening, but you can slow it down. The most important factor is temperature. Not all wines will transform at the same rate. Interestingly, the less you want to share a wine, the longer it seems to last. If you remember nothing else, remember these things: keep it sealed and keep it cool.”
Below, Matthew —details what causes wine to spoil, the telltale signs of a bad bottle, and expert tips to ensure every sip is as it should be.
Is wine safe to drink as it ages?
As a beverage, wine is naturally acidic and alcoholic, which makes it inhospitable to harmful bacteria. Potentially dangerous organisms cannot survive in the levels of acid and alcohol found in wine. Additionally, many wines, especially those shipped in bulk containers or made with residual sugar, undergo filtration that removes microbes. As a result, wine always remains safe to drink, no matter how long it has been stored.
However, wine does not always remain enjoyable to drink because it is a perishable product with a life cycle. Wine moves irreversibly through the stages of youth, maturity, old age, and decay with the passage of time. This transformation initially offers the drinker more charm, then progressively less, and eventually none.
How does wine change over time?
Over time, the compounds that give the wine its smell and taste can evaporate or break down. This makes the aromas and flavors seem less vibrant as they fade away. A wine's structural elements, such as acids and tannins, also degrade or precipitate out of solution in lockstep with the changes to aroma and flavor. At the endpoint, wine simply becomes a solution of vinegar in water. This transformation is driven by oxidation and heavily influenced by temperature.
Oxidation, caused by exposure to oxygen in the air, drives the changes in the aromas and flavor of wine. In its youth, no oxidation has occurred, and wine is fruity but simple. As it matures, some oxidation takes place, and the aromas and flavors from this oxidation mix with the remaining youthful fruit to create complexity. This is when the wine reaches its drinking peak. In old age, the youthful fruit is gone, and only oxidative notes remain. The wine becomes simple again but in a different way. Since we mostly drink youthful wines, people tend to find wines in this state less enjoyable. At the point of decay, oxidation dominates completely, and all sense of balance is lost as the wine turns to vinegar, reaching its transformative endpoint.
The transformation wine undergoes is a complex series of biochemical reactions. Heat accelerates these reactions, making the aging process significantly more rapid above 55°F. Conversely, lower temperatures slow the rate of change. Keeping wine at 40°F will delay its transformation and extend its drinkable life. However, nothing can halt this process entirely.
How should wine be stored to maximize its shelf life?
When you buy wine, it comes in a sealed package designed to preserve its intended condition. To ensure a wine achieves its maximum shelf life, you only need to do two things: first, keep the wine sealed, and second, store it at a stable temperature that prevents heat expansion from breaking the seal. Keeping wine at around 55°F is ideal. Storing it at 60°F is acceptable for a year or two, but keeping it at 75°F for even 24 hours risks breaking the cork seal. Knowing how to maximize a wine's shelf life is one thing. Understanding what a wine's shelf life is to begin with is another.
How Long can a bottle of wine last?
Not all wines are intended to have the same lifespan. A rough estimate of a wine's aging potential can be made by considering its density of flavor and structure.
Flavor density is the combination of how pronounced a flavor is along with its texture on the palate. To illustrate this, consider chocolate mousse, chocolate ganache, and couverture chocolate. All three are chocolate-flavored but show increasing intensity. Mousse is light and airy, ganache is denser and gooey, while couverture chocolate is firm and profound. Similarly, in wine, a greater intensity of flavor and structure suggests a longer potential lifespan.
Wine structure is defined by its acidity, alcohol, sweetness, and tannin. A high level of one of these extends a wine's potential lifespan, while a high level of all four extends it significantly. The structure provides the framework that supports a wine's concentrated aromas and flavors, allowing them to develop and evolve over time. Tasting a wine is the best way to understand its structure. Over time, one notices that wines from a certain region or producer tend to have a quality range and potential lifespan in common.
When in Doubt, Drink It Younger
“When uncertain, it's always better to drink a wine younger rather than risk it becoming too old to enjoy,” Matthew notes. Wine cannot be consumed too young, but it can certainly be consumed too old. If you can't keep a bottle sealed, then at least keep it covered and store it in a cool place rather than a warm one.”
These small steps will help ensure you get the best possible experience from every bottle.
Giancarlo Perbellini, born in Bovolone (VR) in 1964, is a prominent figure in the field of Italian gastronomy, with a career rich in successes and recognitions.
Raised in a family deeply rooted in the world of catering and pastry, Perbellini inherited his passion for cooking and pastry from his grandfather Ernesto. After completing hotel school in Recoaro (VI), he began his career in renowned Italian restaurants such as Marconi, Desco, 12 Apostoli in Verona, and San Domenico in Imola.
The desire to perfect his skills led him overseas, working in high-end French restaurants such as Taillevent and L'Ambroisie in Paris. His return to Verona in 1989 marked the opening of the "Perbellini" restaurant in Isola Rizza, which quickly earned a Michelin star in 1996 and a second in 2002.
Simultaneously, with some partners, he contributed to the opening of various establishments in Verona, achieving immediate success. His influence extended internationally, collaborating on the launch of a restaurant in New York and personally managing the La Locanda restaurant in Hong Kong.
In 2014, Perbellini decided to close his restaurant in Isola Rizza and inaugurated Casa Perbellini in Verona, which earned two Michelin stars in 2015. Over the years, he expanded his presence with the opening of new venues in Milan, Bahrain, and Sicily.
In addition to culinary successes, Perbellini has received numerous personal accolades, including awards such as "Best Emerging Chef" in 1998 and serving as the President for Italy in the "Bocuse d'Or" from 2010 to 2016. In 2022, he was honored as the "Best Entrepreneur Chef in the Restaurant Industry" and received the title of "Restaurateur of the Year." In 2019, he won the World Pastry Star, and Casa Perbellini joined the global platform "50 Best Discovery."
Beyond his entrepreneurial activities, Perbellini was appointed Honorary President of the Italian Federation of Chefs in 2023 and received the Chi è Chi Awards Fashion & Taste in May 2023. In October 2023, Casa Perbellini 12 Apostoli was recognized as the "Novelty of the Year" by the Guide Venezie a Tavo
2024 is undoubtedly a special year for Giancarlo Perbellini. It begins with the “Chef of the Year 2024” award at Identità Golose Milano, continues with Casa Perbellini 12 Apostoli receiving the “The Land of Venice - Food Excellence 2024” award and the prestigious Tre Forchette recognition from the Gambero Rosso 2025 Restaurant Guide, and culminates in November with the achievement of three Michelin stars in the 2025 Michelin Guide.
This prestigious milestone serves as the perfect motivation to continue writing many more pages in a personal and professional narrative where Giancarlo Perbellini can express his culinary art and entrepreneurial vision.
In 2024, Perbellini also launches the podcast “The 13th Apostle of Casa Perbellini”, in which the chef shares stories and ‘converses’ about history, culture, gastronomy, and the famous figures from literature, music, sport, entertainment, and journalism who have passed through 12 Apostoli in its 275-year history.
Sensitive to ethical issues related to food and waste reduction, Perbellini is involved with the NGO ProgettoMondo Mlal, contributing to the "Mamma" project against child malnutrition.
Author of several culinary books, including "Casa Perbellini. Art in Classicism" in 2014 and "Classico Contemporaneo – The Great Cuisine of Yesterday and Today" in 2023. Perbellini continues to be a reference in Italian cuisine, with a steadfast commitment to promoting culinary culture and conscious eating.
The 1st Catering Franchise Day was a unique opportunity to delve into the opportunities offered by franchising within the catering and food service industry. The event, organised by the magazine Ristorazione Italiana Magazine in partnership with Federfranchising-Confesercenti, took place on Sunday, January 19th, 2025, at the SIGEP fair in the area dedicated to the Pizza Without Borders World Championship.
Confesercenti is one of the leading trade associations in Italy, representing 350,000 SMEs in the tourism, commerce, and services sectors, joined in 70 trade associations. Federfranchising, the Italian Franchising Federation, is part of this extensive network of associations, established to advocate for and be a point of reference for franchisors, franchisees, and operators in the retail sector.
The conference theme, "Digital innovation and new business models for the growth of franchising in the food sector", is a focal point for a debate aimed at understanding the challenges and opportunities present in today’s market landscape. The food service industry is undergoing a significant transformation driven by digital innovation. Advanced technologies are enhancing operational efficiency, optimising customer experiences, and creating new opportunities for brand growth. The conference showcased a comprehensive overview of cutting-edge solutions transforming the industry, ranging from digital management systems to delivery platforms and data-driven marketing strategies. It emphasised the importance of addressing consumer needs and demands while also considering ancillary elements like delivery and room management.
The topic of staff training is no less important. Seasoned professionals shared their expertise and strategies for success,significantly enhancing the discussion and offering practical insights for individuals currently engaged in or aspiring to enter the industry. Speakers included Alessandro Ravecca, President of Federfranchising and Cibiamo Group; Pietro Nicastro, CEO and Founder of Lowengrube and Tosca; Francesco De Luca, General Manager of Antica Pizzeria Da Michele; Stefania Criveller; General Manager of Cigierre, and Alberto Langella, CEO and Founder of La Yogurteria. Luisa Barrameda, National Coordinator of Federfranchising, moderated the talk.
The 1st Catering Franchise Day was designed to offer insightful concepts, tangible opportunities, and solutions for individuals looking to establish or expand their ventures within the catering industry. The event featured discussions on successful brands, innovative strategies, and approaches for navigating a continuously evolving market landscape. This event, tailored for entrepreneurs, professionals, and industry enthusiasts, aimed to foster a dynamic and stimulating atmosphere. Participants had the opportunity to explore the key issues of franchising and food service, discover new investment prospects, and build a network of valuable professional connections. A pivotal chance to explore the future of food service, equipped with the essential tools to navigate the challenges of a dynamic industry.
In recent years, the restaurant industry has shown a growing interest in more efficient and sustainable cooking solutions. Pellet ovens have emerged as a game-changing innovation for pizzerias and Ho.Re.Ca. businesses, offering significant advantages in cost savings, hygiene, space optimization, and environmental sustainability.
Pellet: Wood-Fired Cooking with Better Cost Management
Pellet ovens provide numerous benefits compared to traditional cooking systems. One of their main strengths is their ability to deliver a live flame and heat radiation identical to that of wood-fired ovens—only brighter, cleaner, and with far better control over fuel consumption.
Since pellets are composed of small, compressed wood pieces, they allow precise management of the flame’s intensity and, consequently, the oven’s temperature. This automation is key to forecasting energy usage and optimizing operational costs.
The only company that has been producing pellet-fired pizza ovens since 2004 is Marana Forni, a leader in this field thanks to its Rotoforno TTQ Pellet system. At the heart of this innovation is the FIRE STEP CONTROL®, a computerized burner that automatically regulates pellet dosage to maintain the desired
flame - burning only what is necessary.
Less Effort, Better Space Management
With a pellet oven, manual wood-loading is completely eliminated. Instead, the oven is loaded with pellets at startup and, if needed, periodically throughout the day. This reduces the pizzaiolo’s workload, minimizes downtime, and still ensures authentic wood-fired cooking (since pellets = clean wood!).
Logistics are another major advantage. Because pellets are conveniently packed in bags, they make storage easier—even in restaurants with limited space—while keeping the storage area clean and organized.
Versatility & Energy Efficiency
Pellet ovens offer undeniable versatility. They’re not just ideal for pizza but also excellent for other culinary preparations. Thanks to precise flame control, these ovens can be used to cook and reheat a wide variety of foods, including meats, fish, and bread—expanding their usefulness in any restaurant setting.
Marana Forni: Switching from Pellet to Wood or Gas Has Never Been Easier!
Marana’s TTQ model ovens are designed to run on wood, pellets, or gas. This makes them the only pizza ovens capable of switching between fuel types without requiring a full oven replacement.
Choosing a Marana pellet oven means investing in efficiency, sustainability, and top-tier quality—catering to the needs of independent pizzerias, large restaurant chains, and major players in the Ho.Re.Ca. industry.
With cutting-edge technology and over 30 years of expertise, Marana Forni is the go-to choice for those looking to innovate while maintaining excellence. Find out more at Marana Forni’s website.
La Rustichella is on the search for the UK’s Truffle Masterchef!
Working in partnership with Capital City College of Westminster (London), the renowned centre of excellence for culinary students, the brand has launched a competition amongst third year students, inviting them to create a truffle inspired menu.
An event that celebrates talent, creativity, and passion for the culinary arts! This renowned London college is a benchmark for training aspiring chefs and hospitality professionals, providing students with the opportunity to learn and practice their skills in a professional environment.
Thanks to the college’s training restaurant, young talents have the chance to interact with real customers every day, delivering an authentic and high-level service experience.
La Rustichella: Sponsor of the Competition
La Rustichella, a leading company in truffle-based products, is proud to sponsor this prestigious institution and support young chefs in their professional growth. Every day, students of the college experiment and create dishes using our products, bringing unique and innovative recipes to life.
The Challenge
The students have been tasked with developing two truffle dishes featuring La Rustichella’s products, either a canapé and a dessert or a canapé and a main course. The competition will culminate in a live final on March 10th at the college’s venue, where 10 shortlisted students will prepare their dishes in front of an eminent judging panel.
Among the competition judges, we are honored to welcome:
•Rita Brugnoli, CEO of La Rustichella
•The editor of Chef & Restaurant magazine
•Chef Steve Walpole
•A member of the Italian Embassy
•Representatives from Westminster Capital City College
Prizes
•2nd and 3rd place: cash prize
•1st place: An exclusive experience in Italy!
The lucky winner will have the opportunity to visit Rome and gain experience cooking at La Rustichella’s prestigious Love Truffles restaurant for one week.
A Unique Opportunity for the Future
This competition is not just a culinary challenge but a springboard for future chefs—an opportunity for growth and visibility in the hospitality industry.
Barolo, often referred to as "the king of Italian wines," is one of Italy’s most prestigious red wines. Hailing from the Piedmont region in northwestern Italy, Barolo is made exclusively from the Nebbiolo grape, a variety known for its high acidity, tannins, and ability to age beautifully over time.
Barolo has a long history dating back to the 19th century when it was first produced as a dry, tannic wine suitable for aging. It quickly gained a reputation among European nobility, solidifying its status as one of Italy's premier wines. The wine is renowned for its deep garnet color and complex aromas, which can include notes of roses, tar, cherries, truffles, and dried herbs. As it ages, Barolo develops more nuanced flavors such as leather, tobacco, and dried fruit, making it a favorite among wine enthusiasts and collectors.
To be labeled as Barolo, the wine must be produced under strict regulations. It must be aged for a minimum of 38 months, with at least 18 months in wooden barrels. Barolo Riserva, a more refined version, requires a minimum aging of 62 months. These requirements ensure that Barolo wines maintain their high quality and distinctive character.
Barolo is best enjoyed with rich, hearty dishes like truffle risotto, braised meats, and aged cheeses. Its high tannin content and robust flavor profile make it an excellent companion to the rich cuisine of the Piedmont region. Whether savored young or aged for decades, Barolo is a true gem of Italian viticulture.
Meat was once a real luxury. In the Italian countryside, in peasant families, people cooked with what the land offered and what they had available: stale bread, vegetables from the garden, and a lot of creativity. Thus was born what we now call “cucina povera,” a tradition that has given rise to extraordinary, simple and flavorful dishes. One of these dishes, the Tuscan fake sauce, was recently celebrated by the New York Times, which recognized its value, extolling one of the oldest and most frugal recipes of Italian cuisine.
The New York Times, in an article by Sam Sifton, describes the fake sauce as a perfect example of cucina povera: a “frugal, parsimonious and waste-free” cuisine. Sifton explains that the dish is aimed at those who don’t have meat in the pantry, those who forget to stock up during the weekly shopping, or those who, on Sunday, find themselves with only a few leftover vegetables in the refrigerator.
The recipe, which harks back to Tuscan peasant tradition, consists of a tomato sauce enriched with a generous soffritto of celery, carrots and onions, the basic ingredients of the classic ragù. However, in the absence of meat, these vegetables are used in greater proportions to simulate the consistency of ragù, resulting in a dish with a full and satisfying flavor.
In his article, Sifton suggests customizing the fake sauce by adding mushrooms, grated parmesan and herb-flavored breadcrumbs, making it the perfect dish for autumn. “It’s one of those meals you could eat standing up in the kitchen, talking on the phone to your child,” writes the author, evoking the image of a simple, warm, family meal that takes you back in time.
The fake sauce, despite its name, is a dish “full of real flavor,” which reflects the soul of Italian poor cuisine: adaptability, simplicity and authenticity. It is a recipe that does not follow rigid rules: it is prepared with peeled tomatoes, a little tomato paste and the vegetables you have available. The only requirement? Do not waste anything, a fundamental principle of peasant tradition.
The attention of the New York Times for the fake Tuscan sauce reflects a growing interest in poor cuisine, not only in Italy but also internationally. In an era in which there is so much talk of sustainability and reducing food waste, the rediscovery of these simple and tasty recipes fits perfectly into the contemporary debate.
In fact, poor cuisine is not only a memory of the past, but a model of sustainable cuisine for the future. With few ingredients and a lot of creativity, peasant families managed to bring nutritious and tasty dishes to the table, demonstrating that goodness does not necessarily depend on the richness of the ingredients, but on the art of knowing how to combine them.
The fake Tuscan sauce, like other traditional poor dishes, is an example of how simplicity can become culinary elegance, conquering even the most demanding palates and lovers of contemporary cuisine.
Nestled within the breathtaking landscapes of Northern Italy lies Valtellina, a region renowned for its alpine beauty and gastronomic treasures. Among these culinary delights, bresaola stands out as a cherished specialty, captivating palates with its exquisite flavor and artisanal craftsmanship.
Bresaola is a type of cured beef, meticulously prepared using the finest cuts of lean meat, typically sourced from the hindquarters of cattle. The meat is carefully trimmed, seasoned with a blend of salt, pepper, and aromatic herbs, then left to undergo a patient curing process that can last several weeks to months. This artisanal method not only preserves the meat but also imbues it with a rich, complex flavor profile.
What distinguishes bresaola from Valtellina is not only its impeccable taste but also its connection to the region's cultural heritage. For centuries, Valtellina has been renowned for its tradition of alpine farming and artisanal food production, and bresaola exemplifies the commitment to quality and authenticity that defines the area's culinary identity.
The result is a delicacy prized for its tender texture, subtle seasoning, and nuanced flavor, reminiscent of the pristine mountain air and lush pastures of Valtellina. Sliced thinly and served as an antipasto or in salads, bresaola captivates the senses with its melt-in-your-mouth goodness and unmistakable aroma.
Beyond its culinary appeal, bresaola from Valtellina is a testament to the region's rich cultural heritage and dedication to preserving age-old traditions. Whether enjoyed on its own or as part of a gourmet dish, bresaola offers a taste of Northern Italy's culinary excellence, inviting food enthusiasts to savor the essence of Valtellina with each delectable bite.
Perfect for the contemporary Neapolitan pizza, Maestro Luciano Sorbillo presents it at SIGEP Exposition in Rimini (Italy) and indulges, together with his team of 12 professionals from around the world, producing as many as 300 pizzas: from the increasingly popular margherita to the babà pizza, an innovation made possible by the performance of Eterea, the Molino Naldoni novelty welcomed with great enthusiasm in this first phase of presentation to the international market.
Among the world’s best-known pizza chefs, Luciano was Diego Armando Maradona’s personal pizzaiolo and today he is the only one to have been awarded the title of “Ambassador of Pizza in Italy and the World” by the Campania Region where the pizza was born.
The star, Eterea, is a fragrant, protein-rich flour, particularly rich in amino acids; minerals such as phosphorus, calcium, zinc, potassium, and iron; polyunsaturated fatty acids; and B and E vitamins. At 320W, Eterea is above all lightweight and high-performing, ensuring a well-veined and fragrant pizza. The natural milling recipe uses quality grains without the addition of enzymes or additives, making it also suitable for leavening with sourdough.
Eterea is the flour that CEO Alberto Naldoni calls “a forward-looking glance at the new needs of professionals.” Together with Luciano Sorbillo, Eterea starts from Naples to reach all over the world. In fact, there are many international appointments on the agenda where the novelty will be presented. “Sigep confirms itself as an appointment of great interest and satisfaction, which has recognized our teamwork also this year.”
We ask Maestro Luciano what the hallmark of contemporary Neapolitan pizza is.
Luciano Sorbillo: “Contemporary Neapolitan pizza can be defined as the evolution of an old tradition. It looks very much like what my dad used to make back in 1959: a pizza with a pronounced edge served in a classic cooking dish, 26 cm in diameter. – With pride, he adds-we are going to enhance what our predecessors did.”
Molino Naldoni, Luciano Sorbillo and Naples, tell us how Eterea was born.
Alberto Naldoni: “We realized that more and more pizza makers are tending to prefer flours that are less abburated, but on the contrary, semintegral and protein. In particular, the presence of fiber makes it possible to offer unusual sensory experiences. We have tried to take an innovative approach to the concept of pizza quality itself and to look forward. Today,” Naldoni continues, ”the market demands quality grains, fragrant and aromatic flours. Together with Luciano, we observed that wheat germ gives the customer the feeling of enjoying a product of quality.”
Luciano Sorbillo: “I am always looking for versatile products that represent Italian excellence in the world. Molino Naldoni today offers excellent quality in terms of grains and processing. This company manages to support professionals at different levels, from technical support to offering high product standards. In addition, Molino Naldoni has shown me that it is willing to follow the rapid evolution that pizza is experiencing at this historic moment. Eterea starts in Naples,” Luciano continues, ”and aims to become a large-scale project. Naples is the cradle of pizza. Whoever passes the test in Naples and Campania will surely arrive before and better than the others!”
After Sigep, many international events await Eterea, including: Sirha in Lyon, Hospitality in Riva del Garda, Biofach in Nuremberg, Gulfood in Dubai, PIZZA EXPO in Las Vegas, SIAL Canada, The Saudi Food Show in Riyadh, PLMA in Amsterdam and Anuga in Cologne.
Opening or renewing a pizzeria is an adventure filled with excitement, creativity, and challenges. From envisioning a lively dining room to creating the perfect menu, every step is driven by passion. But at the heart of this dream lies a crucial decision: choosing the right oven. An oven is not just a piece of equipment but the engine of your pizzeria, directly influencing pizza quality, operational efficiency, and ultimately, your success.
The question is: how can you choose the right one without making costly mistakes? Let’s break it down.
1. The Starting Point: Defining Your Goals
Before diving into technical details and oven selection, it’s essential to clarify your vision. Ask yourself: What kind of pizzeria do I want to be? The answers to these questions will guide every subsequent decision:
Understanding your identity and goals is essential for selecting an oven that not only meets your technical needs but also becomes the heart of your pizzeria.
Clientele and capacity
How many pizzas do you plan to serve during each service? A cozy pizzeria with only evening service has different needs than a business open all day, constantly producing pizzas. Understanding your target audience and expected turnover will help you choose an oven with the right capacity and efficiency.
Space constraints
How much kitchen space do you have? Compact setups require innovative solutions to maximize productivity without compromising service flow. In this regard, Marana ovens are extraordinary: systems like Rotoforno, Rotoforno SU&GIÙ, and Genius enable high productivity even in the most space-constrained models.
Having a Marana oven facilitates kitchen design, considering the oven’s position, peel length, and prep counter layout to optimize every centimeter.
2. The Technical Features That Matter
Fuel type: wood, gas, or electric?
Each fuel type has its strengths, and the choice depends on your concept and local regulations:
- Wood-fired ovens: Likely the most appreciated by pizzeria customers, ideal for traditional pizzerias, though they require skill in pizza cooking and constant temperature monitoring.
- Gas ovens: Provide uniform heat, are easier to manage, and comply with regulations in urban areas where wood-fired ovens may be restricted.
- Electric ovens: Indispensable when a chimney isn’t available, making them an excellent choice for limited spaces.
Capacity and productivity
An oven’s capacity determines how many pizzas you can produce per hour. A small oven may suffice for a niche pizzeria, but for large-scale operations, investing in a high-capacity oven ensures you avoid bottlenecks during peak hours.
Cooking times and uniformity
A perfect pizza requires even cooking and stable temperature. A well-designed oven maintains consistent heat, reducing the risk of undercooked or burnt pizzas. If you work with various dough types or experiment with recipes, an oven that adapts to these needs is essential.
3. Common Challenges for Pizzaioli
Managing a pizzeria is rewarding but challenging. Here are some obstacles you might face:
Physical strain
Manually rotating pizzas or maintaining a stable oven temperature can be physically exhausting, especially during long shifts.
Inconsistent results
Achieving the perfect pizza every time is no small feat. Uneven cooking or fluctuating temperatures can lead to dissatisfied customers.
Maintenance and cleaning
Ovens that are difficult to clean or prone to wear and tear can drain time and money. Choosing a durable, easy-to-maintain model makes all the difference.
4. How Marana Ovens Transform the Pizzeria Experience
Marana ovens combine cutting-edge technology with Italian craftsmanship to tackle these challenges.
5. The Everyday Benefits of a Marana Oven
Less stress, more productivity
A reliable oven minimizes distractions, enabling you to focus on quality and creativity. It’s like having a trusted partner in the kitchen.
Health and well-being
Reducing repetitive movements and minimizing exposure to excessive heat creates a healthier, more pleasant work environment.
Sustainability
Marana ovens are designed for energy efficiency, reducing waste and lowering your environmental impact without compromising performance.
From Dream to Reality: Why Marana is the Perfect Partner
Choosing the right oven is a crucial decision that can determine your pizzeria’s success. It’s not just about functionality; it’s an investment in a tool that supports your vision and helps you achieve your goals.
With Marana, you’re not just buying an oven; you’re embracing innovation, craftsmanship, and a tradition of excellence. From Rotoforno SU&GIÙ® ovens to the revolutionary Genius model, our products are designed to turn challenges into opportunities, enabling pizzaioli to reach new heights.
Pizzerias in over 100 countries have already discovered the Marana difference. Their stories are a testament to how the right equipment can bring success to a business.
Are you ready to turn your dream into reality? Explore our range of solutions and find the perfect oven to bring your vision to life. Visit www.marana.com.
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