Provolone Valpadana DOP is one of Italy’s most iconic stretched-curd cheeses, known for its distinctive shape, rich flavor, and deep-rooted heritage. Produced primarily in the Po Valley across Lombardy, Veneto, Emilia-Romagna, and Trentino-Alto Adige, this cheese proudly carries the DOP (Protected Designation of Origin) label, ensuring quality and authenticity.
The origins of Provolone date back to Southern Italy in the 19th century, but it was in the fertile lands of the Po Valley that production flourished. The name “Provolone” comes from “provola,” a smaller cheese, and its growth into larger formats gave rise to the name we know today. The Valpadana region perfected the technique, turning it into a symbol of Italian cheesemaking tradition.
Provolone Valpadana comes in two main varieties: dolce (mild), aged for 2–3 months and made with calf rennet, and piccante (sharp), aged for over 4 months and made with kid or lamb rennet. It has a smooth, pale-yellow rind and a compact, semi-hard interior. Its flavors range from creamy and delicate to intense and spicy, depending on age and type.
Extremely versatile, Provolone Valpadana can be sliced for sandwiches, melted over vegetables, or cubed for antipasti. The sharper variety pairs beautifully with full-bodied red wines, while the milder version complements white wines and light meals. Whether grilled, baked, or enjoyed fresh, it remains a favorite in both rustic and gourmet Italian cuisine.
The tomato that brings tradition and intensity to every bite
Harvested from the fertile Piana del Sele, in the heart of Campania, Italy, a culinary gem is born - one that embodies agricultural tradition and gastronomic innovation: the pizzutello tomato. Carefully selected by Grangusto, this small fruit is much more than a simple ingredient; it is a symbol of authenticity, quality, and regional identity.
Pizzutello stands out for its compact, rounded shape, firm and juicy pulp, and an intense aromatic profile that balances sweetness, acidity, and a subtle mineral note. It is the perfect ally for pizza makers and chefs seeking to elevate their creations with an ingredient that retains its texture and flavor even at high temperatures.
Unlike conventional tomatoes, Grangusto’s pizzutello preserves its character when combined with other ingredients, offering a rich and versatile flavor base. Whether used on traditional pizzas or in more daring pairings, it transforms every dish into a unique sensory experience.
Thanks to a short, carefully controlled supply chain and full respect for natural ripening times, Grangusto ensures a product that tells the story and richness of the Sele Plain. For international food professionals, it is a distinctive choice that enhances every culinary offering.
Barbaresco DOCG is one of Italy’s most prestigious red wines, hailing from the rolling hills of the Langhe region in Piedmont. Often compared to its more robust cousin, Barolo, Barbaresco stands out for its refined elegance, aromatic complexity, and graceful aging potential.
The story of Barbaresco began in the late 19th century, when local producers sought to elevate the Nebbiolo grape to a status beyond bulk wine. In 1894, Domizio Cavazza - considered the father of Barbaresco - founded the first wine cooperative in the area. His vision helped establish Barbaresco as a distinct expression of Nebbiolo, separate from Barolo. The wine was officially granted DOCG status in 1980, recognizing its unique identity and superior quality.
Made entirely from Nebbiolo grapes, Barbaresco DOCG must age at least 2 years (4 for Riserva), with one year in oak. The wine displays a garnet-red color, and on the nose, it offers notes of rose, cherry, licorice, and spices. On the palate, it is elegant yet structured, with fine tannins and a long, persistent finish. Compared to Barolo, Barbaresco tends to be more approachable at a younger age due to the softer tannic profile.
Barbaresco’s balance of power and finesse makes it an excellent companion to a variety of dishes. It pairs beautifully with truffle-based cuisine, braised meats, aged cheeses, and mushroom risottos. Its vibrant acidity also complements rich pastas with ragù and game meats.
Barbaresco DOCG represents the graceful side of Nebbiolo, offering wine lovers a complex yet accessible experience rooted in tradition and terroir.
Trio of pitted olives (Bella di Cerignola olives, Nocellara olives, Leccino olives) of Italian origin, seasoned with sunflower seed oil, parsley, chili and black pepper is ideal for all kitchen and pizzeria uses. It's also Gluten Free.
For info: www.demetrafood.it.
Pizza alla puttanesca
Ingredients for 1 pizza:
100g Organic tomato pulp Demetra fine
2g Wiberg tomato sauce mix
50g mozzarella fior di latte
20g Demetra yellow datterini halves
30g Demetra spicy olive trio
n.4 Demetra caper berries
q.b. Wiberg sliced garlic
q.b. Wiberg oregano
q.b. Wiberg pink salt
Preparation:
Season the organic tomato pulp with extra virgin olive oil and tomato sauce mix. Fill the pizza disc with tomato, a little mozzarella, sliced garlic and bake in the oven. Once cooked, top with the yellow datterini, the olive trio and the caper berries. Garnish with oregano.
In Italy, the aperitivo is more than just a drink — it's a ritual. Traditionally enjoyed in the early evening, the Italian aperitivo serves as a social and culinary prelude to dinner. It involves light drinks paired with small bites like olives, chips, cured meats, or crostini, designed to stimulate the appetite without overwhelming it. Among the many beverages that define this sacred hour, few are as symbolic as the Americano cocktail.
The Americano is a classic Italian cocktail known for its refreshing bitterness and low alcohol content — ideal for sipping before a meal. Elegant in its simplicity, the drink combines the herbal complexity of Campari with the sweetness of red vermouth, topped with a splash of soda water.
Despite its name, the Americano is purely Italian. It was first served in the 1860s at Caffè Campari in Milan. Originally known as the “Milano-Torino” (for its ingredients: Campari from Milan and vermouth from Turin), it gained the name “Americano” due to its popularity among American tourists during Prohibition, who appreciated its lighter, more digestible nature compared to stronger spirits.
Fun fact: the Americano is the first cocktail ordered by James Bond in Ian Fleming’s Casino Royale — not the Martini!
Ingredients:
• 3 cl (1 oz) Campari
• 3 cl (1 oz) sweet vermouth (e.g., Carpano Antica, Martini Rosso)
• A splash of soda water
• Garnish: orange slice or lemon twist
• Glass: Old Fashioned / rocks glass
Preparation:
Fill a glass with ice cubes. Pour in Campari and vermouth. Top with soda water and gently stir. Garnish with an orange slice or lemon peel.
When and how to enjoy it
The Americano is a quintessential aperitivo drink. It’s best served chilled, alongside small appetizers. Its balanced bitterness and fizz make it a perfect palate opener, and its low ABV means you can enjoy one or two without spoiling your dinner.
Whether you're relaxing in a Milanese piazza or recreating the Italian aperitivo at home, the Americano is timeless - simple, stylish, and unmistakably Italian.
• Negroni: Add gin instead of soda water - a stronger, more aromatic version.
• Negroni Sbagliato: Replace gin with sparkling wine (usually Prosecco).
• Milano-Torino: The pre-Americano version - just Campari and vermouth, no soda.
In 2025, the world of Italian pizza is evolving - without losing its soul. One rising star is pizza romana, both in its rectangular al taglio (by the slice) version and the thin, round kind stretched with a rolling pin. Once a humble street food, Roman pizza is now a national obsession, gaining ground even in Naples, the birthplace of pizza.
Why Roman Pizza is Winning Hearts
Crispier and lighter than its Neapolitan cousin, Roman pizza is winning over pizza lovers with its delicate crunch and digestibility. One Roman pizzaiolo recounts how a Neapolitan tourist, skeptical at first, came back three days in a row, admitting, “It’s different - but it’s good. Really good.”
Meanwhile, new flavors are making headlines. In 2025, bold combinations are trending: pizza al pistacchio e mortadella, carbonara pizza with a soft egg yolk in the center, and even seaweed & stracciatella are popping up in artisan pizzerias from Milan to Palermo. The younger crowd craves experimentation, and chefs are answering with creativity grounded in tradition.
Social media plays a big part. A viral video of a Roman-style pizza topped with smoked burrata and candied lemon sparked long lines at a small Trastevere shop, now a cult destination.
While purists may raise an eyebrow, one thing is clear: Italian pizza is thriving, balancing time-honored methods with bold innovation. And Roman pizza, once the underdog, is now leading the charge.
When flour becomes inspiration, Risosol is born. Part of our exclusive “Le Miscele” line, this innovative blend combines fine rice flour with carefully selected potato flakes, delivering outstanding performance in both traditional and contemporary baking.
Originally developed for tray-baked pizza and focaccia, Risosol has proven to be incredibly versatile, becoming a favorite also in the creation of light, fragrant and crispy breads. What sets it apart? Its unique structure: a golden, crunchy crust that envelops a soft, delicate crumb, offering a surprising contrast that lasts all day.
Thanks to the natural properties of rice flour, the dough retains exceptional moisture without compromising crispness. Even when reheated, products made with Risosol keep their fresh-baked texture and flavor – a huge advantage for professionals in the fast-paced world of modern baking.
Whether you’re aiming to refine your pizza base, add a signature crunch to your focaccia, or elevate your bread offering, Risosol is your secret ingredient.
Baking with Risosol is not just a technique – it’s an experience. Light, digestible, flavorful: it’s the mix that brings out the best in your craft.
Try it. Taste the difference.
Hydraplus is the new spiral mixer by Fimar.
Entirely made in Italy, it has been designed to meet the growing demand for high-hydration doughs, increasingly popular in the preparation of pizza and Roman pinsa. These doughs contain a significant percentage of water, which makes them lighter and easier to digest. Working with this type of dough requires higher mixing speeds - this is where our Hydraplus mixers come into play, reaching up to 250 rpm in capacity.
Machine for making different types of dough, especially suitable for high-hydration doughs up to 90%. Structure coated with scratch-proof paint - parts in contact with foodstuffs such as bowl, spiral and dough splitter rod are in stainless steel - safety microswitch on bowl lid - smoked polycarbonate lid as standard. Different options on request, including AISI 304 stainless steel grilled cover.
Spiral kneader ideal for high hydration. Available in different sizes with liftable head and removable bowl (SR); liftable head and fixed bowl (SL); fixed head (SB).
Speed variator up to 250 rpm - Brushless motor with inverter- High hydration up to 90%- Bowl capacity from 12 to 38 kg. Excellent for processes such as pinsa, pan and shovel pizza.
Choose Made in Italy, choose Fimar.
For more information, get in touch with our Sales Director, Gian Paolo Aversa: gianpaolo.aversa@fimargroup.it
The Panettone Day, Meet Massari R-Evolution, was celebrated for the first time in London, at Le Cordon Bleu (15 Bloomsbury Square). The event, organized by Molino Dallagiovanna and Agrimontana was dedicated to this great Christmas classic, held by the hand of the great Italian pastry chef Iginio Massari. Techniques and secrets related to flour usage, as well as the preparation of both traditional and chocolate panettone, were shared.
“Meet Massari R-Evolution” is a project launched in 2018 in Italy by master pastry chef Iginio Massari, which aims to train professionals in the sector on topics related to the world of traditional pastry, with a modern and updated approach. The initiative is organized by Molino Dallagiovanna, Italy’s leading flour brand, and Agrimontana, a leader in candied chestnuts, fruits, and jam.
During today’s event, the fourth edition of the Panettone Day, held for the first time in the United Kingdom and aimed at pastry professionals, a variety of topics were covered with the end goal of broadening knowledge about panettone. Throughout the day, renowned Italian pastry chef Iginio Massari, from Brescia, shared his techniques and secrets relating to the use of flour and the preparation of this Christmas classic. From the theory of flours to the components, via the preparation of a traditional panettone and a chocolate panettone, participants had the opportunity to gain an in-depth understanding of this iconic product, as well as high-level flour-handling techniques.
Pastry chefs and professionals in the industry received hands-on training in making the perfect panettone, directly from Italy’s great pastry master, Iginio Massari. His philosophy, vision, and dedication are reflected in his long and successful career, marked by over 300 competitions won, as well as numerous national and international awards.
Molino Dallagiovanna is Italy's undisputed leader in the pastry sector, being the only major mill to still carry out the essential grain washing stage, guaranteeing optimum cleanliness. This process, combined with slow, gentle grinding, pays tribute to the organoleptic components of the grain and reflects the company's commitment to continuous improvement, innovation and research and development. Throughout its almost two centuries of existence, Molino Dallagiovanna has maintained a meticulous selection of grains, resulting in balanced and consistent blends that set it apart.
During the masterclass, Iginio Massari stated: "To make a good panettone, you need a good dough, and to make a good dough, you need good flour. Molino Dallagiovana is the only flour maker with 22 certifications of quality, which makes all the difference in the end product. It is therefore an honour for me to work together with Molino Dallagiovanna, although I has already been using their products for 20 years before this collaboration started".
Sabrina Dallagiovana, Sales and Marketing Manager at Molino Dallagiovanna wanted to highlight how "the collaboration with Iginio Massari began in 2017. Iginio is a very demanding pastry chef and helps us to always look for the best quality in our flour. A few years ago, we started with the Meet Massari events, bringing different products from our pastry tradition to the main cities of Italy. Three years ago, we began traveling abroad with the panettone, because it is the great icon of Italian pastry. We started in Barcelona and have already been to Tokyo, Paris and today we are here in London. Later this year we will travel to IBIE, the most important pastry event in the US, held in Las Vegas. With these events, the help of Maestro Massari, and the collaboration with the Michelin Guide, which has chosen us to present the annual 'Passion of Being' prize, we have managed to be present in almost 70 countries around the world".
From the collaboration between Sorì and master pizzaiolo Ciro Salvo comes Bella, the Mozzarella di Bufala Campana PDO crafted specifically for pizza. This project brings together two great Italian traditions — dairy art and pizza making - with a shared goal: delivering a product that enhances performance in the oven without compromising on authentic flavor.
Bella is a concrete answer to one of the most common issues in professional kitchens: excessive moisture during baking. With its firm, balanced texture, Bella maintains the structure of the dough, supporting crispness and digestibility. It's the result of meticulous attention to raw materials - starting from carefully selected buffalo milk - and precision across each production phase, from curd cutting to stretching.
Debuted at the most important food trade shows, Bella is aimed at professionals who demand consistency, certified quality, and functionality - a product designed to meet the expectations of modern pizzerias.
With Bella, Sorì reaffirms its vision: preserving tradition as a foundation for innovation, and sharing the true value of Mozzarella di Bufala Campana PDO with the world.
Who said that authentic Neapolitan pizza can only be made in a wood-fired oven? Breaking the myth is Opale, the professional electric oven from Sud Forni, recently certified by the Associazione Verace Pizza Napoletana.
An important milestone that marks a turning point: technology doesn’t erase tradition - it can enhance it. In fact, Opale precisely replicates the ideal conditions outlined by the AVPN guidelines: clay baking surface, high and consistent temperatures, and fast, even cooking. All of this, without an open flame.
The result? A pizza with a light, perfectly golden crust, a crisp base, and a soft, expressive dough that retains its soul. More than that, it's a certified pizza. The “Approvato per la Pizza Napoletana” logo isn’t just a sticker on the oven—it’s a guarantee of authenticity, quality, and professional excellence.
With Opale, Sud Forni creates a new balance between tradition and innovation. Because today, making the true Neapolitan pizza means knowing how to bake it… anywhere!
To mark its 120th anniversary, the Vicenzi Group presents Vicenzovo Strawberry: the first fruit-flavored ladyfingers. A product version that perfectly blends traditional pastry craftsmanship with a strong of innovation spirit, the core values of the company.
The new Vicenzovo Strawberry is made from a recipe that preserves the hallmark features of the original ladyfingers, enriched with strawberry juice to deliver a fruity taste and a delicate pink hue. A one-of-a-kind product designed to reinterpret the great classics of Italian pastry-making and inspire new opportunities of consumption in pursuit of creativity and quality.
This newborn edition further strengthens Vicenzi’s leadership in the ladyfinger segment, introducing an innovation that resonates with modern tastes and maintains its roots in the brand’s heritage.
Vicenzovo Strawberry will be internationally available starting May 2025.
Di Marco’s global vision continues to grow in 2025, with a strategic presence at top international trade shows. Following the launch of its North American division, the company Keeps expanding further, introducing the excellence of the Original Pinsa Romana to new markets around the world.
In the coming months, Di Marco will take part in high-profile events in the United States, including the recently concluded Chicago trade show and the upcoming Summer Fancy Food Show in New York. A key opportunity to showcase new taste experiences and innovative concepts across three days of delicious discoveries, exciting opportunities, and bold explorations into the future of food.
This fall, Di Marco returns to Europe as a key player at Anuga 2025 - the leading international Food & Beverage trade show in Cologne. It’s a renewed chance to present its Pinsa Bases to foodservice and retail professionals in search of a distinctive, artisanal product that’s easy to manage. The secret lies in its handcrafted, versatile dough: made with selected flours, long fermentation, designed for easy storage, and quick prep. Crispy and ready in just 5 minutes, it’s the bakery innovation that adds a fresh twist to every menu. Why not give it a try?
Massimo Bottura opened Osteria Francescana in Modena in 1995. An innovator and restaurateur for more than thirty years, Bottura has consolidated his reputation as one of the world’s most innovative culinary figures. His internationally renowned three-Michelin-starred restaurant, Osteria Francescana, was nominated number 1 in The World’s 50 Best Restaurants list in 2016 and for the second time in 2018. It has been part of the Best of the Best list since 2019, a category including all restaurants that ever ranked first in The World's 50 Best Restaurants list.
Massimo Bottura's journey began in 1986 with the acquisition of Trattoria del Campazzo, on the outskirts of Modena. Bottura consolidated his culinary bases on a combination of regional Italian cuisine and classical French training, with the assistance of the traditional heritage of rezdora Lidia Cristoni – in Modenese dialect the lady who makes fresh pasta – working by her side in the Campazzo kitchen and a weekly apprenticeship with French chef Georges Coigny at his restaurant in the hills of Piacenza. In 1994 Bottura sold Campazzo to leave for Montecarlo to work alongside Alain Ducasse at Louis XV. This experience, recognized as one of the most valuable by the chef himself, led him to open Osteria Francescana a year later in his hometown of Modena.
The Osteria Francescana cuisine combines tradition and innovation. Its dishes explore the deep roots of Italian cuisine while making references to history, art, literature and philosophy. In 2002, Bottura received his first Michelin Star, followed by the second in 2006. Among the numerous awards is the prestigious “Grand Prix de l’Art” from the International Culinary Academy in Paris in 2011. In late November 2011, Osteria Francescana was finally awarded the third Michelin Star, a confirmation of the chef’s lifelong ambition. Osteria Francescana is ranked at the top of the Italian food guides ever since.
Massimo Bottura is acknowledged, among other things, for his commitment against food waste and social isolation, calling for social responsibility among the culinary community since his participation at Expo2015 in Milan.
During Expo, the chef created an off-site project called Refettorio Ambrosiano, in order to tackle the problems of hunger and food waste as two sides of the same coin. Since the birth of the project, more than sixty chefs from around the world joined Bottura in his community kitchen to transform food surplus into healthy meals for those in need.
While Osteria Francescana invites diners on an iconoclastic re-imagining of the Italian cuisine, Bottura’s second restaurant, Franceschetta58, is a casual restaurant that features exceptional ingredients served in a convivial atmosphere. With his menu, head chef Francesco Vincenzi interprets Emilian culinary culture with a contemporary look, working closely with small local producers.
Gucci Osteria da Massimo Bottura opened in 2018 in Florence, the cradle of the Renaissance, with the desire to honor the marriage between local traditions and multicultural encounters. The menu, created by co-executive chefs Karime López and her husband Takahiko Kondo, aims to celebrate their culinary experiences around the world through the use of best quality Italian ingredients: the restaurant was awarded its first Michelin Star in 2019. In early 2020, Gucci Osteria da Massimo Bottura opened its doors to the public in Beverly Hills, Los Angeles, and more recently, in Tokyo(August 2021), and in Seoul (February 2022), with great success. In November 2022 Gucci Osteria da Massimo Bottura Tokyo received its first Michelin Star.
In 2019, Massimo Bottura and his wife Lara Gilmore opened Casa Maria Luigia, a 12-room guest house on an 18th-century property surrounded by the agricultural landscape of the Emilian countryside, manicured gardens and contemporary art, with the desire to extend the art of hospitality beyond the doors of Osteria Francescana. FRANCESCANA at Maria Luigia is a dining experience that takes place in a renovated carriage house with open kitchen and communal tables. The culinary journey features a 9-course tasting menu with a selection of the most iconic dishes from Osteria Francescana including “Five Ages of Parmigiano Reggiano”, “The Crunchy Part of the Lasagna”and “Oops! I Dropped the Lemon Tart”.
In June 2021, Massimo Bottura reopened the Cavallino restaurant in collaboration with Ferrari, alongside the architect and designer India Mahdavi, with the desire to give new light to this iconic place that represents the history of Ferrari and the culinary traditions of Emilia Romagna. Today, the kitchen of Enzo Ferrari’s historic restaurant is run by Chef Virginia Cattaneo and the Modenese chef Riccardo Forapani, who arrived at the Cavallino after 13 years of experience at Osteria Francescana. They serve a cuisine that delicately balances traditional cooking and innovative culinary techniques, using the best local ingredients and artisanal products.
In addition to the restaurant business, Massimo is the founder and curator of the Villa Manodori product line of award-winning balsamic vinegar and olive oil, expressing a lifetime pursuit of quality ingredients. Today the complete product line can be purchased online and in the finest gourmet shops around the world.
In 2023, Massimo Bottura and his wife Lara Gilmore received the Premio Diplomazia Culturale (Cultural Diplomacy Award) conferred on them by the Consulate General of the United States of America.
2024 saw the opening of Torno Subito, a restaurant that aims to transport its guests on a journey through time, capturing the sophisticated yet relaxed atmosphere typical of the Romagna Riviera in the 1960s. First in Singapore, in partnership with COMO Group, and later that year in Miami, in collaboration with King Goose Hospitality. In May, Casa Maria Luigia was awarded three Michelin Keys, a recognition dedicated to hospitality. In November, the restaurant Al Gatto Verde received both a Green Star and a Michelin Star by the Michelin Guide.
Credits
Portrait: Letizia Cigliutti
Restaurant (interior): Paolo Terzi
"Our mill is celebrating its 320th birthday. With pride, we continue to look ahead while holding on to two simple values: love and passion" says Alberto Naldoni, CEO, words spoken directly from Molino Naldoni’s stand at Tuttofood in Milan, accompanied by Master Pizzaiolo Luciano Sorbillo, global ambassador of Neapolitan pizza and partner of Molino Naldoni.
With two milling plants and a daily production of 450 tons of wheat—over 80% of which is Italian—Molino Naldoni is experiencing significant growth both in Italy and abroad. It is a perfect example of the best Made in Italy has to offer, especially in the pizza market, where it is gaining recognition with Smorfia, a flour made from 100% Italian wheat and approved by AVPN.
In 2025, the company has focused its efforts on the international launch of Eterea, a type ‘0’ flour with a W320 strength, made with toasted wheat germ. “Eterea is an extremely versatile product that we recommend for contemporary pizza, ruota di carro style, and Roman-style pizza” explains Luciano Sorbillo. Eterea's distinctive feature is its toasted wheat germ content, which makes it particularly rich and nutritious, resulting in a light, fragrant, and well-aerated dough. “Eterea,” Sorbillo continues, “is the right flour for our times. In direct dough preparations, it allows for above-average water absorption, and the toasted wheat germ gives it a unique flavor and color.”
Eterea is traveling the world. After its debut at Sigep, its journey continued across the most important trade fairs in the industry, bringing Italian quality to the global stage: from Lyon to Dubai, from Las Vegas to Riyadh, with stops in Madrid, Milan, and Cologne.
A global success that reaffirms Molino Naldoni’s mission: to reshape tradition with passion, expertise, and Italian wheat.
When it comes to meat mincers, Fimar is the first name that comes to mind!
We’ve been manufacturing meat mincers since 1979 - back when there were very few producers and only a single model available.
Today, our range includes everything from compact models with 8 kg bowl capacity to larger versions up to 32 kg. The models come in different configurations, with either full-body casings or aluminum structures.
Reverse function and fully removable grinding unit make cleaning easier and faster - an essential advantage for practical, time-saving use.
Thanks to a complete set of knives and plates, you can achieve any type of grind in just minutes.
Fimar meat mincers are solid, reliable, and built to last.
Partner with a company that’s been shaping the future of professional foodservice equipment for over 50 years.
Become a distributor or explore our full range at: fimarspa.it
Contact our Sales Director Gian Paolo Aversa and discover our company!
A celebration of Italian excellence: new truffle-based delicacies introduced to international buyers
La Rustichella Truffles proudly showcased its latest gourmet innovation at the renowned TuttoFood trade fair in Milan, captivating food enthusiasts and international buyers with the debut of a new line of truffle flavoured spreadable cream.
Known for its premium truffle products that combine tradition with refined taste, La Rustichella Truffles continues to elevate Italian excellence on the global stage. The newly launched creams featuring black truffle flavoured hazelnut chocolate, white truffle flavoured white chocolate and black truffle flavoured pistachio are designed to bring a touch of luxury to everyday treats, from simple topping to fine dessert creations.
The response at TuttoFood was enthusiastic, with visitors praising the perfect balance of authentic truffle aroma and smooth, creamy texture. It is an absolute innovation in the world of sweet truffles with its surprising and unique taste, capable of creating new consumptions opportunities.
This launch marks a significant step in the brand’s international expansion strategy, offering gourmet consumers around the world a new way to experience the magic of truffles.
For more information or distribution inquiries, visit www.larustichellatruffles.com
Caseificio Tonon, a longstanding partner of master pizza-makers, presents two new Fiordilatte mozzarella options designed for professional use: Taglio Roma and Taglio a Coltello.
Taglio Roma is ideal for quick baking and ready-made bases such as pinsa, pala, pan, or tray pizzas. The small, uniform cubes are easy to portion and ensure even distribution, reducing prep time and guaranteeing consistent results. During baking, they melt evenly without releasing excess liquid, keeping the mozzarella white and stretchy. The full, fresh milk flavor enhances every bite, raising the overall quality of the pizza.
Taglio a Coltello, inspired by the artisanal cut of bocconcino, is designed for more experienced pizzaioli. Its irregular shape requires careful handling but offers a unique texture. Perfect for short, high-temperature bakes—such as Neapolitan pizza—it melts into a soft, dry finish that brings out the best in every ingredient.
With over sixty years of expertise, Caseificio Tonon continues to innovate, delivering high quality, reliable service, and tailored support for pizza professionals.
Leverano DOC is a renowned Italian wine designation from the Salento area in Puglia, southern Italy. This DOC zone produces exceptional red, white, and rosé wines that showcase the unique character of indigenous grape varieties and the region’s Mediterranean climate.
The Leverano DOC region boasts a rich viticultural history dating back centuries, rooted in traditional farming passed down through generations. The main grape varieties used are Negroamaro and Malvasia Nera for reds and rosés, while whites primarily use Verdeca and Malvasia Bianca. Negroamaro, meaning “black bitter,” is native to Puglia and gives Leverano wines their deep color, bold aroma, and balanced tannins.
Leverano DOC wines are known for their elegance and versatility.
Leverano DOC wines are perfect companions to many dishes:
Leverano DOC wines provide authentic flavors of Puglia’s terroir at an excellent value, making them a favorite among wine lovers looking for quality and tradition. Whether you prefer a robust red or a refreshing white, Leverano DOC offers something for every palate.
Explore Leverano DOC wines today to experience the rich heritage and bold flavors of southern Italy’s Puglia region!
Caprese salad, or Insalata Caprese, is one of Italy’s most beloved dishes. Known for its fresh ingredients and vibrant presentation, Caprese is a celebration of Italian culinary philosophy: simplicity, quality, and seasonality.
Named after the island of Capri in southern Italy, Caprese salad first gained popularity in the 1950s as a patriotic dish. Its ingredients—tomatoes (red), mozzarella (white), and basil (green)—mirror the colors of the Italian flag. Originally served as an antipasto in local trattorias, the dish quickly became a staple across Italy and internationally.
Making Caprese salad is as simple as it is delicious. Here’s what you need:
Slice the mozzarella and tomatoes into even rounds.
Optional additions include a splash of balsamic vinegar or a sprinkle of oregano for extra flavor.
Caprese salad pairs wonderfully with:
Why Caprese salad stands out
Caprese salad is gluten-free, vegetarian, and rich in nutrients. It’s ideal as a summer appetizer, a side dish, or a light lunch. Its balance of creaminess, acidity, and herbaceous notes makes it universally appealing.
Cream with Pecorino Romano P.D.O. cheese, butter and pepper. To be used for the preparation of the classic Italian “Cacio e Pepe” pasta, excellent for the preparation of pizzas and crostini or as a side sauce for burgers. Gluten free.
Cacio e Pepe is a simple cream, but rich in history and curiosity. It is said to have ancient origins, among the shepherds and farmers of the Agro Romano, who prepared it with long-life ingredients. This dish is famous for its creaminess obtained with the right creaming of the pecorino romano and the cooking water.
PIZZA CACIO E PEPE
Ingredients for 1 pizza
80g mozzarella
40g Cream "Cacio e Pepe"
30g broad beans
q.s. Peppercorn Cuvée, Spice Mixture Coarse
Method
Top the pizza base with all the ingredients and bake in the oven.
When cooked, sprinkle the pizza with pepper.
If you're looking to explore Italy through its flavors, the Amalfi Coast & Mozzarella Experience is the perfect gourmet adventure. From the sun-kissed hills of Sorrento to artisan cheese farms in the countryside, this tour immerses you in the culinary soul of Campania.
The journey begins in Sorrento, a charming town perched above the Mediterranean. Famous for its dramatic cliffs and sea views, Sorrento is also home to some of Italy’s oldest lemon groves. Here, you’ll taste authentic limonata—made with the local “Sfusato Amalfitano” lemons—and learn how limoncello, the region’s iconic liqueur, is traditionally produced.
The tour continues inland, where family-run dairies produce the celebrated mozzarella fior di latte. Unlike the buffalo version, fior di latte is made from high-quality cow’s milk and offers a fresh, milky flavor and elastic texture. You’ll witness the entire process, from milk to curd to the final hand-shaped balls of cheese—then taste it warm, straight from the vat.
Another highlight is Provolone del Monaco DOP, a semi-aged cheese with a bold flavor and spicy notes, produced in the hills around Vico Equense. It’s often aged in natural caves and served in slices or grated over pasta. The name “del Monaco” refers to the cloaked shepherds who once brought the cheese to Naples markets.
No visit to Campania is complete without pizza. In Naples, just a short drive away, you’ll enjoy an authentic Pizza Margherita, made with local mozzarella, San Marzano tomatoes, and fresh basil—reflecting the colors of the Italian flag.
Why Caprese salad stands out
Caprese salad is gluten-free, vegetarian, and rich in nutrients. It’s ideal as a summer appetizer, a side dish, or a light lunch. Its balance of creaminess, acidity, and herbaceous notes makes it universally appealing.
Experience the Amalfi Coast like never before—through its iconic flavors, artisan producers, and unforgettable coastal charm.
From the heart of Northern Europe’s alpine traditions comes inspiration for one of Molino Colombo’s most distinctive creations: the Tirolese Blend. This rustic wholegrain mix, enriched with sunflower, flax, and pumpkin seeds, is designed for professionals seeking bold flavour and authentic character in their baked goods.
Developed to support a healthier, more balanced diet, the Tirolese Blend is naturally rich in fibre, promoting digestive wellness, glycaemic balance, and longer-lasting satiety. Its carefully selected ingredients – including rye and buckwheat flour – make it low in gluten and high in valuable nutrients such as potassium, minerals, and B vitamins.
The mix yields a dark, structured crumb with a pleasantly intense flavour, ideal for crafting artisan breads, crackers, and crisp grissini. The seeds provide a crunchy texture and a rustic visual appeal, while contributing healthy fats and plant-based proteins to the nutritional profile.
With its authentic taste and nutritional value, Tirolese Blend meets the needs of modern consumers looking for both character and wellness in their bread.
A blend designed to nourish and delight — rustic, flavourful, and uncompromisingly wholesome.
Classic cocktails are experiencing a resurgence, bringing timeless drinks like the Daiquiri and Long Island Iced Teaback into the spotlight. Bartenders are reviving these iconic recipes with modern flair—updating proportions, experimenting with new ingredients, and refining techniques, all while honoring the original spirit.
The resurgence of these drinks is fueled by a desire for authenticity and balance. Consumers are looking for cocktails with fewer ingredients, cleaner flavors, and a strong identity. Leading industry rankings and guides have helped maintain the visibility of these classics, inspiring professionals to bring them back with a twist.
These updated versions keep the heart of the original drink alive while elevating the experience with fresh techniques and ingredients.
Today’s bar menus often highlight these reimagined classics, offering curated lists that celebrate both tradition and innovation. The focus is shifting toward quality over complexity, with expertly balanced drinks that tell a story and showcase the skill of the bartender.
The return to classic cocktails is more than a trend—it’s a movement that honors the history of mixology while opening doors to creative expression. This blend of nostalgia and innovation makes these drinks more relevant than ever.
Discover the new wave of cocktail culture—where timeless recipes are reborn for the modern drinker, combining heritage with bold, contemporary flair.
Così Com’è continues to champion transparency and quality with two key innovations on its labels. Through blockchain-based supply chain traceability, accessible via QrCode, consumers can explore the full journey of each tomato - from field to jar.
Each product also features suggested cooking times, carefully tailored to bring out the best in every variety: the red datterino, sweet and intense; the yellow datterino, delicate and fruity; the orange datterino, soft and aromatic; and the pizzutello, rich and full-bodied. A simple yet valuable detail for those who love to cook with care and elevate every ingredient.
All our tomatoes are grown in the Piana del Sele, a fertile plain in Southern Italy kissed by the sun and caressed by sea breezes. This unique microclimate, combined with a short and controlled supply chain, ensures exceptional freshness, flavor, and consistency. From seed to harvest, every step is monitored to preserve the natural richness of the fruit.
With Così Com’è, quality is not just seen—it’s tasted. And now, it’s also perfectly timed.
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