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.
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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