Discover the latest creation from Vicenzi: a delicious minisnack made with our signature golden puff pastry, crafted with 192 delicate layers for an irresistibly light and flaky texture.

Inside, a rich and velvety pistachio cream offers an indulgent taste experience, perfect for pistachio lovers.

Ideal for a sweet break at any time of day, this elegant and convenient snack combines Italian pastry tradition with a modern twist, all in a perfectly portioned treat.

Professional catering is constantly seeking new tools to surprise customers, optimize processes, and reduce waste. In recent years, a technology borrowed from engineering has made its way into cutting-edge kitchens: 3D food printing. This innovation is no longer a laboratory experiment, but a practical resource for chefs, restaurateurs, and food designers who want to combine creativity, precision, and sustainability.

Creative freedom and millimetric precision

3D printing in the kitchen allows ingredients to be transformed into complex structures and presentations impossible to achieve manually. Using purees, doughs, and food gels, 3D printers can build layered dishes, surprising textures, and geometrically precise forms.

Tips for chefs:

• Experiment with different consistencies: dense purees, food gels, and soft doughs can be combined to create unique dishes.
• Use 3D printing to personalize portion sizes and decorations, making every plate a visual and culinary experience.
  

Reducing waste and optimizing resources

3D printers work with millimetric precision, accurately dosing the exact amount of ingredients for each portion. Food scraps and leftovers can be drastically reduced, transforming vegetable trimmings, leftover purees, or alternative flours into decorative or nutritious components of new dishes.

Tips for restaurateurs:

• Repurpose leftover ingredients creatively: extra dough can become bases for snacks or printed decorative elements.
• Track printer usage data to optimize quantities and further minimize waste.

Nutrition and inclusivity on demand

3D food printing enables the creation of dishes tailored to specific dietary needs without compromising taste or presentation. It is ideal for gluten-free, low-calorie, children’s menus, or meals for those with chewing difficulties.

Tips for chefs:

• Develop dedicated menus by combining functional and nutrient-rich ingredients in visually appealing forms.
• Integrate microfunctional ingredients, such as plant proteins or vitamins, directly into printed elements to enhance nutritional profiles.

A Global Perspective for the Future of Catering

Major restaurant chains and innovative labs are already experimenting with 3D printers in their production processes, proving that this technology can become a standard. Chefs and restaurateurs who adopt these solutions expand creative possibilities while contributing to a sustainable and technologically advanced culinary culture.

Tips for restaurateurs:

• Train staff in 3D printer operation and food material handling to maximize efficiency and reduce errors.
• Consider partnerships with startups or specialized suppliers to integrate new technologies without disrupting production.
  

The 3D revolution is already on the plate
3D food printing is not a passing trend: it combines precision, innovation, and responsibility. For international professional catering, it represents a unique opportunity to reinvent the art of the plate, without compromising aesthetics, taste, or sustainability.

In an era where international cuisine has become the universal language of hospitality, the responsibility of culinary professionals extends far beyond creativity in the kitchen. A recent study conducted by the University of Pisa and the Experimental Zooprophylactic Institute of Lazio and Tuscany has revealed a problem that deeply concerns the global food service industry: over 80% of the analyzed ethnic food products contained undeclared ingredients. The findings, published in Food Control, raise serious questions about supply chain traceability and label transparency.

For chefs, restaurateurs, and food service professionals, these results serve as a wake-up call. In a market that rewards quality, authenticity, and integrity, knowing exactly where ingredients come from — and what they contain — has become a fundamental value. The unintentional use of products contaminated with animal DNA or undeclared allergens can jeopardize customer trust and pose significant health risks to consumers.

New technologies now offer powerful tools to address these challenges. Advanced methods such as Next Generation Sequencing (NGS) and the metabarcoding approach allow for fast and precise molecular-level analysis of food composition. The large-scale adoption of these techniques, once confined to academic research, can now become a strategic asset for restaurant chains, producers, and distributors alike. At the same time, blockchain-based traceability systems are emerging as a concrete solution to certify the origin and entire supply chain of each product — providing a level of transparency that end customers can verify in real time.

Food ethics, therefore, is no longer just a matter of principle — it’s a competitive advantage. Today’s consumers are increasingly aware of what they eat, the accuracy of nutritional labels, and the environmental impact of their dietary choices. For culinary professionals, investing in scientific knowledge, quality control, and verification technologies is not only about regulatory compliance: it’s about building trust, enhancing brand identity, and contributing to a sustainable and responsible food culture.

In a connected world where every ingredient tells a story, transparency has become the true recipe for the future. Ensuring authenticity and safety is no longer optional — it is the foundation upon which the new global standard of culinary excellence must be built.

Few dishes tell the story of Emilia-Romagna as honestly as Gnocco Fritto. Golden, airy, and irresistibly crisp, this fried leavened bread is much more than an appetizer — it’s a symbol of conviviality, territory, and authentic Italian hospitality. In the hands of a chef, it becomes a perfect balance of tradition, technique, and creativity.

Origins and identity

Gnocco Fritto was born in the heart of Emilia — between Modena, Reggio Emilia, and Parma — as an evolution of ancient rustic flatbreads cooked in lard. It’s a humble yet ingenious dough: flour, water, yeast, and a fine fat for frying. Traditionally, it was served warm during village festivals alongside local cured meats and cheeses.

Each province has its own version: in Modena, it’s puffy and light; in Reggio Emilia, thinner and crispier; in Parma, it’s known as Torta Fritta. But the soul remains the same — a warm, fragrant bite that celebrates the flavors of Emilia.

Preparation technique

Behind the simplicity of Gnocco Fritto lies a precise method — one that every professional kitchen should master.

• Dough: all-purpose flour, warm water, yeast, and a pinch of salt. Some versions include milk or white wine for elasticity.
• Resting: let the dough rise for at least 1–2 hours to achieve a soft, even texture.
• Frying: traditionally in lard, though many now use peanut or high-oleic seed oil. Ideal temperature: 175–180°C (345–355°F).
• Cutting: diamond or rectangular shapes ensure even cooking and perfect puffing.

Chef’s tips:

• Roll the dough to about 3–4 mm — thick enough to puff, thin enough to stay crisp.
• Keep the dough covered with a damp cloth while shaping to prevent drying.
• Serve immediately: freshness and texture are key to perfection.

Autumn pairings

Autumn is when Gnocco Fritto truly shines — its light, fried texture pairs beautifully with rich, seasonal flavors.

• Emilian cured meats (DOP): Prosciutto di Parma, Culatello, Coppa, Salame Felino.
• Cheeses: creamy Squacquerone, sweet Gorgonzola, or aged Parmigiano Reggiano shards.
• Creative autumn twists: try it with sautéed mushrooms, chestnut mousse and crispy pancetta, or a light Parmigiano fondue.
• Wine pairing: a slightly sparkling Lambrusco Grasparossa or Gutturnio, both perfect for cutting through richness and enhancing the crunch.
  
  Tradition Meets Modern Cuisine

Gnocco Fritto perfectly embodies how Italian traditional cuisine can evolve while remaining true to its roots. In modern restaurants, it can be reimagined as gourmet street food, a sharing starter, or a creative base for small composed dishes — paired with cheese mousses, forest products, or premium cured meats.

For culinary professionals, serving Gnocco Fritto means offering guests a true taste of Emilian hospitality — a gesture of warmth and craftsmanship that combines simplicity and elegance, perfectly suited to win over diners worldwide.

Among Italy’s greatest wines, Barolo DOCG reigns supreme. Born in the rolling hills of the Langhe region in Piedmont, it’s a wine that unites power, elegance, and aromatic depth—each glass telling the story of its land. Not by chance is it known as “the wine of kings and the king of wines.”

For chefs and hospitality professionals, understanding Barolo means entering the noble heart of Italian winemaking—learning how a great wine can perfectly complement dishes of structure, complexity, and character.

Nebbiolo: One Grape, a Thousand Expressions

Barolo is made exclusively from the Nebbiolo grape, cultivated in just eleven Langhe communes. It’s a demanding variety—late-ripening and transparent to its terroir—absorbing every nuance of soil, exposure, and microclimate.

Technical notes for professionals:

• Minimum aging: 38 months, with at least 18 months in wood.
• Aging for Barolo Riserva: 62 months total.
• Alcohol content: typically between 13% and 15%.
• Serving temperature: 18–20°C (64–68°F).

Aroma and Structure

Barolo is majestic in structure, with firm tannins that soften beautifully over time. On the nose, it reveals a complex bouquet: dried rose, spices, truffle, licorice, ripe cherry, cocoa. On the palate, it is deep, persistent, and harmoniously balanced after proper aging.

Sommelier tips:

• Open the bottle at least two hours before serving.
• Use a large-bowled glass to enhance oxygenation.
• Younger Barolos benefit from extended decanting.
  
  Food Pairings

In professional gastronomy, Barolo is a dish wine—a key element in creating a complete dining experience.
Here are some perfect pairings:

• Red meats and game: Barolo-braised beef, wild boar stew, or filet Rossini.
• Autumn dishes: porcini mushrooms, Alba white truffle, or creamy Parmesan risotto.
• Aged cheeses: Castelmagno, 36-month Parmigiano Reggiano, or mature pecorino.
• International cuisine: excellent with wagyu beef, Peking duck, or roasted lamb.

Chef’s trick: Use Barolo in reductions or meat glazes—its aromatic complexity adds remarkable depth to sauces.

The Value of Time and Terroir

Every bottle of Barolo DOCG represents a rare harmony of time, land, and craftsmanship. Its UNESCO-listed hills produce expressions that vary dramatically from one vineyard to another—from the elegant styles of La Morra to the powerful, structured wines of Serralunga d’Alba.

Featuring a Barolo on your wine list or tasting menu means offering guests a true Made in Italy enological experience, where strength meets grace and centuries of tradition meet modern precision.

Among Italy’s most authentic traditional desserts, Castagnaccio stands out as a small masterpiece of simplicity and regional identity. Originating from Tuscany, Liguria, and Piedmont, this chestnut flour cake with pine nuts and raisins is a perfect example of how humble peasant cuisine can inspire today’s modern gastronomy.

The Soul of Castagnaccio

At the heart of Castagnaccio lies chestnut flour—naturally sweet, gluten-free, and full of character. Made from slow-dried, stone-ground chestnuts, it brings earthy aromas and natural sugars that make added sweeteners almost unnecessary when balanced with a touch of salt or fresh rosemary.

Chef’s tips:

• Choose chestnut flour from Tuscany or Piedmont, traditionally dried over wood fire, for a more intense and slightly smoky flavor.
• Sift the flour before mixing to avoid lumps and ensure a smooth, uniform texture.

Preparation and technique

Though made with just a few simple ingredients, Castagnaccio requires the right technical balance to avoid becoming too dense or too dry.

• Mix chestnut flour with warm water until a smooth, fluid batter forms.
• Add a drizzle of extra virgin olive oil, a pinch of salt, and the classic combination of raisins, pine nuts, and rosemary.
• Bake in a static oven at 180°C (355°F) for 30–40 minutes, until a delicate cracked crust appears on the surface.

Pro tips:

• Use a shallow, wide baking pan for even cooking and a thin, crisp surface.
• Let the cake rest at room temperature before serving — Castagnaccio tastes best after a few hours, when flavors and moisture settle.
  
  Contemporary interpretations

In professional kitchens, Castagnaccio can easily move beyond its rustic origins:

• Modern style: served warm with rosemary gelato or ricotta cream.
• Gourmet presentation: as an individual dessert with chestnut honey reduction or Vin Santo sauce.
• Savory twist: reimagined as a finger food with cheese mousse or crispy speck.
  
  The Value of Territory

Featuring Castagnaccio on a menu is a way to tell a story of seasonality and Italian biodiversity. Once known as “the poor man’s bread,” the chestnut has become a symbol of sustainable cuisine and a return to natural ingredients.

For international chefs, this dessert evokes autumn forests, craftsmanship, and the delicate harmony between sweet and savory — a perfect example of how traditional Italian cuisine can continue to inspire modern gastronomy around the world.

Wild boar stew is more than a rustic dish—it’s a creative tool in the professional kitchen, capable of transforming Italian game into a gourmet experience. Perfect for seasonal menus and tasting courses, it demands attention to both the raw ingredient and each step of the cooking process.

Choosing and preparing the meat

• Ideal cuts: shoulder, neck, or leg, cut into 1–1.5 inch (3–4 cm) cubes.
• Marinade: red wine, aromatic herbs (rosemary, sage, bay leaf), and spices for at least 12 hours.
• Chef’s tips:Add a splash of vinegar or citrus juice to balance the gamey flavor.Pat the meat dry before browning to achieve a perfect crust.

Cooking technique

• Sear the meat in extra virgin olive oil or clarified butter until evenly browned.
• Deglaze with a portion of the filtered marinade.
• Finish cooking over low heat or in the oven at a gentle temperature.
• Cook for approximately 2–3 hours, adding broth or wine as needed.

Pro tips:

• Add seasonal fruits (prunes, apples, or raisins) in the last 30 minutes for a sweet contrast that complements the game flavor.
• Add vegetables only in the final 30–40 minutes to keep them firm.
  
  Aromas and Pairings
• Juniper berries, rosemary, bay leaf, and black pepper enhance the natural flavor of the meat.
• Perfect served with creamy polenta, handmade gnocchi, or potato purée.
• Reduced wild boar stew can be presented in mini cocottes or tartines for tasting menus and finger food.
  

Professional Tips

• Keep the meat warm without boiling to preserve texture.
• Reduce the sauce at the end of cooking for a rich, creamy consistency.
• Highlight the origin of the meat: sustainably raised or hunted Italian game, connected to its territory.

In line with our company philosophy – built on listening and collaborating with master pizzaioli – we have designed a new series that reflects the needs of today’s pizza chefs. Supporting us in this exciting project is our brand ambassador, Diego Vitagliano – “the master of dough” – who has long chosen our professional peels for his acclaimed restaurants and was among the first to test the qualities of our new pizza peel.

The “10” peel is the result of intensive research and development, blending cutting-edge technology with the expertise of master pizzaioli, while paying homage to a powerful symbol of Naples, the birthplace of pizza. Host Milano will be the perfect opportunity to discover and experience these innovations firsthand.

The distinctive features of our iconic lines, such as the renowned Tulip series and the ultra-resistant Ardesia line, come together seamlessly in this new peel, delivering outstanding performance and unmistakable design. The Tulip series, with its signature red handle, has been a success since its launch, combining lightness, durability, and striking aesthetics – later enhanced with the “wheat spike” perforation, introduced on our 60th anniversary. More recently, the Ardesia series has joined the family, offering exceptional resistance to heat, corrosion, and wear. Its blend of deep grey shades gives the hard-anodized peels a touch of refined elegance, perfectly embodying our ongoing commitment to technological innovation in the world of pizza.

Don’t miss the appointment with Cerutti Inox at Host Milano 2025 – Hall 6, Stand B19 C20.

Request more information or book a meeting with us at the trade show to discover all the latest innovations up close.

When it comes to Italian culinary excellence, Fontina fondue is a dish that perfectly blends tradition, technique, and flavor. It’s not just a cozy mountain comfort food—it’s a versatile and refined ingredient, ideal for chefs and culinary professionals looking to showcase authentic Italian terroir on their plates.

Why choose Fontina DOP

• Ingredient: Raw milk from Valdostana cows, semi-cooked, aged for a minimum of 3 months.
• Technical properties: Balanced fat and casein content, ensuring smooth, uniform melting.
• Kitchen advantages: Maintains creamy consistency without separating, perfect for pasta, appetizers, or as a side.

Chef’s tip: Bring the cheese to room temperature for 15-20 minutes before cooking to achieve even melting without lumps.

Melting technique

• Grate or cut the Fontina PDO into cubes.
• Melt slowly in a copper or non-stick saucepan with a splash of whole milk or fresh cream.
• Keep the temperature between 50–60°C (122–140°F) to prevent graininess.
• Stir constantly with a wooden or silicone spatula in circular motions (“spatolamento”) until smooth and creamy.
• Season with white pepper and nutmeg; optional: a splash of dry white wine or kirsch.

Extra tips:

• Avoid adding too much salt; Fontina PDO is naturally flavorful.
• Keep the fondue warm in a bain-marie until serving to maintain texture.
  
  Professional Uses for Fontina Fondue
• Gourmet first courses: Gnocchi, risotto, or fresh pasta.
• Vegetable and side dishes: Polenta, sautéed mushrooms, roasted potatoes.
• Tasting menus and finger food: Mini cocottes, crostini, or tartines, paired with meats and cured meats.

Fontina fondue is perfect for binding different ingredients, allowing chefs to play with colors, textures, and flavors without compromising the balance of the dish.

Highlighting the Terroir

Serving Fontina fondue is also an opportunity to showcase the history and origin of the product: milk processed within hours of milking, cows grazing in the Aosta Valley, and strict aging controls.

In professional kitchens, it’s not just about serving a delicious dish: it’s about offering an authentic Made in Italy experience, where technique, terroir, and flavor meet in every spoonful.

Molino Colombo presents ORIGINE, the expertly crafted blend designed to deliver outstanding results in the preparation of Roman-style pizza and tray-baked pizza. This product is made for professionals who seek structure, flavor, and digestibility in a single dough.

At its core is a type 0 soft wheat flour with wheat germ, retaining the most valuable part of the grain to enhance aroma and fragrance. The blend is enriched with rice flour for added lightness and crispiness, spelt flour for a rustic and natural flavor, and khorasan wheat flour, known for its high protein content and deep, full-bodied taste.

ORIGINE ensures excellent hydration, a regular open crumb, a thin and crisp crust, and a soft, well-developed interior. It offers perfect baking stability, easy handling, and exceptional digestibility.

With ORIGINE, Molino Colombo continues its mission: to provide high-quality flours and blends that elevate artisanal work and meet the most advanced needs of the baking world.

ORIGINE is more than a blend – it’s a conscious return to true quality. Bring it into your kitchen and taste the difference.

We’re thrilled to announce that Matilde Vicenzi will be taking part in the Anuga 2025 trade fair, in Cologne (Germany), from October 4 to 8, in Hall 2.2, Stand B048.

Join us and experience the live show-cooking sessions with our “Pure Pastry” team, taking place daily from Saturday to Tuesday, at 11:30 AM and 3:30 PM and watch our pastry chefs bring signature Italian desserts to life right before your eyes!

And on Sunday, October 5, don’t miss the exclusive appearance of Christian Hümbs, our brand ambassador and top Pastry Chef for Germany, who will personally lead the live demos with passion, creativity, and unmistakable style.

Ancient origins, bright future

From the heart of Lazio comes Maturano, an ancient white grape recently rediscovered and revived in the picturesque Val di Comino, near the border of Lazio and Abruzzo. Long forgotten, Maturano has now become a symbol of enological renaissance: a wine that preserves rural memory while offering new opportunities for fine dining and international wine lists.

The meaning behind the name

The name “Maturano” is thought to derive from the grape’s slow and complete ripening process, which reaches the perfect balance of sugar and acidity only later in the harvest season. A name that speaks of time, patience, and dedication—three essential values for those who work the vineyards and aim to bottle the true essence of the land.

Tasting profile

Maturano shows a bright straw-yellow color with golden highlights.
On the nose, it reveals tropical fruit notes, hints of citrus, and subtle herbaceous aromas. On the palate, its striking minerality—shaped by the limestone soils of the Val di Comino—meets a harmonious balance of freshness and body.

It is a wine that captivates with its ability to combine aromatic vibrancy and structure, making it a versatile choice for diverse gastronomic contexts.

Perfect pairings

Maturano is a wine that truly belongs to September—when menus start to feature richer seasonal ingredients, yet diners still crave freshness at the table.

• With mushrooms: a natural pairing for tagliolini with porcini or creamy risottos with mixed mushrooms.
• With autumn vegetables: artichokes, pumpkin, or cauliflower shine alongside Maturano’s freshness and structure.
• With delicate pasta dishes: stuffed pastas with ricotta and herbs, light seasonal soups, or gnocchi with butter and sage.
• With seafood: excellent with more structured fish preparations, such as baked fillets with vegetables or classic baccalà mantecato.

A Wine to rediscover and share

For chefs, sommeliers, and restaurateurs, Maturano offers a story worth telling: an ancient grape revived with care, carrying the authentic identity of Lazio.
Placing it on a wine list means offering guests not just a refined glass, but a journey into local winemaking traditions that are finding their place again on the modern stage.

A white wine that is versatile, contemporary, and surprising—perfect for those who want to enrich their selection with a bottle that bridges heritage and innovation.

Since 1882, Molino Colombo has stood for quality, tradition, and innovation. As the first mill in Italy to operate with electric power, the company has always looked ahead without losing sight of its roots.

In 2025, Molino Colombo took a new step toward environmental sustainability by installing a 167 kW photovoltaic system along with an advanced energy optimization unit, enabling a 10% reduction in total energy consumption.

These choices are part of a concrete, long-term commitment: proving that technological innovation can go hand in hand with environmental responsibility. Investing in clean energy not only reduces environmental impact but also enhances the value of the finest raw materials the mill carefully selects.

By choosing green solutions, Molino Colombo ensures a product of excellence—made with respect for nature, true to tradition, and ready for the future.

This milestone confirms the company’s mission: to produce top-quality flour while contributing to a more sustainable agri-food supply chain.

Because making flour is our mission. And the future is now.

Few pasta shapes capture the essence of Puglia like orecchiette, small ear-shaped discs hand-pressed with the thumb, a symbol of conviviality and family tradition.
In September, when the last tomatoes are laid out to dry under the Mediterranean sun, this pasta finds one of its most authentic companions: sun-dried tomatoes and toasted almonds. A dish that is both rustic and refined, telling a story of seasonality and regional identity.

Origins and identity

The orecchiette date back to the Middle Ages, particularly in the Bari and Taranto areas. Their concave shape, ideal for capturing sauces, made them a staple in peasant households.
The pairing with sun-dried tomatoes is more recent and follows southern Italy’s agricultural rhythm: in September, excess tomatoes were dried to preserve them for winter. Almonds, abundant in Puglia, add crunch, richness, and aromatic depth.
The dish, as it exists today, likely emerged in the late 19th century, when domestic preservation techniques became widespread and seasonal ingredients met traditional pasta-making.

How to prepare:

• Fresh orecchiette (preferably handmade)
• Puglian sun-dried tomatoes
• Toasted almonds
• Extra virgin olive oil
• Garlic
• Fresh basil (optional)
• Salt and pepper

Preparation:

• Rehydrate the tomatoes: soak them in warm water for 15–20 minutes until soft.
• Prepare the sauce: blend the rehydrated tomatoes with toasted almonds, olive oil, garlic, salt, and pepper until smooth. Optionally, add a few fresh basil leaves.
• Cook the orecchiette: boil in salted water until al dente.
• Toss the pasta: drain and mix the orecchiette with the sauce, adding a bit of pasta water if needed for a creamy consistency.
• Plate: finish with roughly chopped toasted almonds and a drizzle of extra virgin olive oil to enhance aroma and texture.

Professional tip: for a gourmet twist, add shaved ricotta salata, herb crumb, or microgreens to introduce visual and flavor contrast.

Why it matters for professionals

For chefs and restaurateurs, this dish is a powerful storytelling tool:

• It is seasonal — a September dish tied to the harvest and preservation.
• It is deeply regional — a true expression of Puglia’s terroir.
• It is versatile — it can be served rustic, as a refined gourmet dish, or in tasting menus, highlighting technique and presentation.
  
  

From local tradition to global inspiration

Orecchiette with sun-dried tomatoes and almonds is more than a recipe; it is a portrait of a region that has always turned simplicity into richness.
For international restaurants, serving it means offering not just a dish, but a seasonal narrative of Puglia — a story of sun, land, and time that continues to resonate well beyond Italy.

In line with our company philosophy – built on listening and collaborating with master pizzaioli – we have designed a new series that reflects the needs of today’s pizza chefs. Supporting us in this exciting project is our brand ambassador, Diego Vitagliano – “the master of dough” – who has long chosen our professional peels for his acclaimed restaurants and was among the first to test the qualities of our new pizza peel.

The “10” peel is the result of intensive research and development, blending cutting-edge technology with the expertise of master pizzaioli, while paying homage to a powerful symbol of Naples, the birthplace of pizza.

The distinctive features of our iconic lines, such as the renowned Tulip series and the ultra-resistant Ardesia line, come together seamlessly in this new peel, delivering outstanding performance and unmistakable design. The Tulip series, with its signature red handle, has been a success since its launch, combining lightness, durability, and striking aesthetics – later enhanced with the “wheat spike” perforation, introduced on our 60th anniversary. More recently, the Ardesia series has joined the family, offering exceptional resistance to heat, corrosion, and wear. Its blend of deep grey shades gives the hard-anodized peels a touch of refined elegance, perfectly embodying our ongoing commitment to technological innovation in the world of pizza.

Digital innovation at Cerutti Inox

A new e-commerce platform and a dedicated distributor portal

Cerutti Inox has announced the upcoming launch of its new e-commerce platform, where professionals will be able to purchase the company’s full range of products.

The platform will feature pizza peels, a wide selection of pizzeria tools, sieves, baking trays, and many other items designed to meet the needs of HoReCa professionals. Among the most anticipated launches is the new “10” pizza peel – a true game-changer thanks to its unrivalled lightness and innovative features that make it one of a kind.

Alongside the new e-commerce store, the company will also roll out a dedicated distributor portal: a reserved area where distributors can place orders quickly and efficiently. Businesses interested in joining the Cerutti Inox distribution network will be able to request access through a dedicated application form.

The official launch of both platforms is coming soon. For more information about the company and its professional products, visit: www.ceruttinox.it

Genziana is born from a single root: Gentiana lutea, a wild plant that grows above 1,000 meters in mountain pastures. In Abruzzo, Lazio, and Molise, the roots have been harvested for centuries and macerated in alcohol, creating a liqueur that is intensely bitter yet surprisingly elegant. Once a peasant digestivo, genziana is now enjoying a true renaissance, chosen by restaurants and cocktail bars to bring bold character and authenticity to their beverage menus.

Bold character, unique style

With its deep golden or amber hue, genziana releases herbaceous and floral notes. On the palate, it is defined by persistent bitterness, balanced with subtle citrus and woody undertones. It doesn’t go unnoticed: you either love it or you don’t, and that’s exactly what makes it a signature element for venues looking to stand out.

Pairings that play with flavor

Neat digestivo: served straight, at room temperature or lightly chilled, it perfectly closes hearty dishes like arrosticini, stews, or aged cheeses.

With cheese: semi-aged pecorino or bold blue cheeses are elevated by genziana’s bitterness, which cleanses the palate and enhances flavor.

In mixology: a stylish substitute for bitter, genziana transforms classic cocktails into bold, memorable drinks. A “Genziana Negroni” with Italian gin and artisanal red vermouth delivers an intense, local sip. Even in small quantities with pale beer, it adds a fascinating bitter twist.

With pastries: surprisingly effective with wine cookies or rustic biscuits, genziana balances sweetness with its signature bitter notes.

A Story of place in every glass

Serving genziana is about more than just offering a digestivo — it is mountains, labor, and artisanal craft in a glass. Explaining the origin of the roots, the patient maceration process, and traditional methods transforms a simple drink into a memorable experience. For chefs and bartenders, genziana becomes a symbol of authenticity and differentiation, ideal for delighting and retaining customers.
In a world dominated by global trends, genziana is a sip of real, rugged, and captivating Italy. With the right pairings, it becomes not just a drink, but a unique sensory journey, leaving a lasting impression on both the menu and the guest.

September is the month of new beginnings. Vacations are over, routines are back, along with the desire to keep alive that sense of pleasure and discovery from summer. What better occasion to add Pinsa to your menu – offering your guests a true taste of Italy that feels like a holiday memory?

Pinsa Di Marco is more than just a quick bite: it’s a concept food. With its unique blend of flours and slow leavening, it offers a light, digestible, and versatile base – always ready to top and bake. From casual dining to refined menus, Pinsa delivers authentic Italian flavor with an innovative twist.
Why not take the chance to discover more? Plan to visit us in October at Anuga in Cologne, the leading international food trade fair, and learn how to top, bake, and enjoy Pinsa the authentic way. We look forward to welcoming food professionals and curious explorers alike.
Or, if you’re in US, connect with Di Marco North America Corporation for a taste&talk with our Pinsa experts!

With its rounded shape and tender leaves, the Roman artichoke is one of the great protagonists of Lazio’s cuisine. Recognized as a PDO product and safeguarded as a Slow Food Presidia, particularly in its prized Cimarolo or Mammola variety, this artichoke is much more than a seasonal vegetable. It is an icon of identity, carrying the history and convivial spirit of the Eternal City — from open-air markets to Michelin-starred kitchens.

Tradition: timeless recipes with Jewish-roman roots

Two classic preparations remain indelibly tied to Roman food culture:

• Carciofi alla giudia — crisp, golden, and deeply flavorful, a dish born in the Jewish ghetto and celebrated for centuries in traditional trattorie.
• Carciofi alla romana — slow-cooked with olive oil, garlic, and mentuccia (Roman mint), offering a softer, more comforting interpretation of the ingredient.

Both recipes embody the artichoke’s unique ability to be at once rustic and refined, humble and noble.

Innovation in contemporary cuisine

Today, chefs are reimagining the Roman artichoke through modern techniques and creative pairings:

• In fine dining, it appears as a tender heart cooked sous-vide and served with airy pecorino foam or a delicate lemon emulsion.
• In plant-forward cuisine, the artichoke takes center stage, roasted whole and plated with herb crumble and balsamic reduction.
• In mixology, bartenders are exploring infusions and bitters made with artichoke, crafting cocktails that dialogue directly with the kitchen’s flavors.

Each approach demonstrates how this ancient ingredient can be elevated into new culinary languages without losing its roots.

From Field to Table: a story worth telling

The value of the Roman artichoke lies not only in its flavor but also in its agricultural heritage. Cultivated in the countryside around Ladispoli and Cerveteri, it is still hand-harvested by local producers. For restaurants, sharing this narrative — whether in menus, tableside storytelling, or social channels — transforms a simple vegetable into a cultural experience. Guests don’t just taste an artichoke; they taste Rome itself, with all its history and authenticity.

An ambassador of made in Italy

Versatile, distinctive, and deeply tied to its territory, the Roman artichoke is perfectly positioned to be an ambassador of made in Italy abroad. Presenting it in a modern guise while respecting its origins allows chefs to bring an authentic piece of Rome to the global table.

Between tradition and innovation, the Roman artichoke continues to inspire chefs and captivate diners — proof that true icons never go out of style.

Pasta as a timeless icon

If there is one food that truly embodies Italy in the eyes of the world, it is without doubt fresh pasta. For centuries, it has graced both everyday family tables and festive occasions, with an extraordinary variety of shapes that reflect the diversity of regional identities.
Today, fresh pasta is not only a culinary heritage, but also a playground for innovation: chefs and restaurants worldwide reinterpret tortelli, ravioli, and tagliolini with new flours, surprising fillings, and presentations that delight even the most discerning palates.

New flours, new horizons

In recent years, the study of flours has reshaped the very character of fresh pasta. Alongside classic durum wheat semolina, ancient Sicilian grains, Umbrian farro, Abruzzese saragolla, and timilia have emerged, lending doughs warm colors, distinctive aromas, and unique textures.
Creative experiments with alternative flours — from chestnut to chickpea — enrich pasta with new nutritional dimensions and unexpected flavor profiles.

On the format front, chefs have embraced bold innovation: nouvelle cuisine–style stuffed “buttons”, open ravioli that reveal the dish’s core, and miniature versions designed for sophisticated tasting menus.

Reinventing tradition: Tortelli, Ravioli & Tagliolini

The secret of modern reinterpretations lies in the delicate balance between memory and surprise.

• A Mantuan pumpkin tortello becomes a gourmet creation when paired with a light Parmigiano Reggiano foam and a drizzle of Traditional Balsamic Vinegar.
• Piedmontese ravioli, symbols of conviviality, now appear with seasonal vegetable fillings or crunchy textures that highlight contrast and playfulness.
• Tagliolini, long celebrated for their elegance, find new life in whole-grain versions paired with minimal condiments that showcase the purity of the dough.

Each reinvention becomes a creative dialogue between heritage and modernity.

An ambassador of made in Italy

It’s no coincidence that fresh pasta has become the centerpiece of many Italian restaurants abroad. It conveys authenticity, craftsmanship, and care — values at the very heart of Made in Italy.
At the same time, it serves as a fertile ground for creativity: every shape, every filling, every garnish becomes a story to be told, an edible bridge between roots and contemporaneity.

Fresh pasta, then, is far more than food: it is a universal language, one that speaks of Italy, of passion, and of innovation.

Since 1982, Lilly Codroipo has been a benchmark for Italian quality and innovation in professional pizza tools. Founded by Renato Margarit and now led by his children Erica, Elena, and Matteo, the company combines artisanal tradition with cutting-edge solutions, keeping production local and fully controlled. Each product is field-tested and built on four key principles: functionality, durability, ease of use, and refined design.

At HOST Milano 2025, Lilly Codroipo will present a true game-changer: Pala Arena, the world’s first pizza peel with a curved handle. This ergonomic innovation is the result of years of collaboration with pizza chefs and posture experts, created to relieve shoulder and back strain during long shifts.

The curved grip lowers the handling point by 5–15 cm compared to traditional peels, improving posture and reducing fatigue. Its ribbed aluminum blade prevents dough from sticking, while reinforced edges protect against oven impact.

Lightweight, strong, and smooth in motion, Pala Arena helps pizza makers perform better and feel better—proving once again that Lilly Codroipo’s mission is to make the art of pizza safer, smarter, and always stylish.

Come visit us at HOST Milano 2025 – Hall 6, Booth E48 D47.

In recent years, Italian regional cuisine has enjoyed a renaissance in fine dining restaurants and contemporary bistros alike. It’s no longer just about preserving historical recipes, but about reimagining them with new techniques, lighter presentations, and a renewed focus on seasonality.
September, with its abundance of ripe figs, becomes the perfect symbol of how a humble fruit can transform into a gastronomic thread linking past and present.

Three Regions, Three Signature Dishes

Puglia – Figs and burrata
In Apulian tradition, figs are often paired with cheeses, whether fresh or aged. Today, many chefs elevate this rustic habit into a fine dining starter: oven-caramelized figs, silky burrata, and a drizzle of local extra virgin olive oil. A dish that balances contrasts — sweetness, acidity, and milky freshness — with effortless elegance.

Piedmont – Figs and vitello tonnato
Vitello tonnato is one of Piedmont’s culinary icons. In its modern reinterpretation, figs are transformed into a sauce or gelée that accompanies the thinly sliced veal, replacing the classic tangy note with a refined, balanced sweetness. The dish preserves its roots in the territory while embracing a more contemporary, international language, ideal for tasting menus.

Sicily – Figs and cannoli
Sicilian pastry is renowned worldwide for its richness and character. In many modern kitchens, cannoli are reimagined with ricotta cream enhanced by fresh figs or artisanal jam. A dessert that remains faithful to its soul, while surprising diners with a seasonal twist that brings freshness and creativity.

From Local to Global

Italian regional cuisine is no longer just a heritage to be safeguarded, but a source of inspiration for international gastronomy. From Puglia to Piedmont, all the way to Sicily, figs serve as a lens through which chefs tell the story of a new culinary identity — one where every dish bridges memory and innovation.

The message is clear: tradition is never static, but a living force that, in the hands of chefs, continues to evolve and win over palates worldwide.

Every pizzaiolo knows that each ingredient has the power to make the difference. That’s why Caseificio Tonon has spent more than six decades focusing on just one thing: mozzarella for pizza. The Fiordilatte mozzarella ball is expression of this commitment — a perfect balance of practicality and authentic flavor, crafted to elevate every creation with unmistakable Italian tradition.

Compact and easy to handle, the mozzarella ball can be portioned effortlessly or torn by hand straight onto the pizza — a simple, natural gesture that adds an artisanal touch.

In the oven, it melts evenly without excess liquid, staying bright white and deliciously stretchy. Every bite captures the pure freshness of milk, a signature of Tonon’s expertise devoted entirely to the art of pizza.

With Tonon mozzarella ball, pizza makers can count on a versatile and reliable solution that enhances every style — from bold, creative interpretations to the timeless Neapolitan classic.

The result? A pizza that delights the eye, satisfies the palate, and tells a story of quality, craftsmanship, and true Italian spirit.

The Italian olive oil sector continues to affirm itself as one of the flagships of Made in Italy agri-food production. The latest figures show that olive oil, and extra virgin in particular, is experiencing a phase of strong dynamism, both internationally and domestically.

Between January and April 2025, exports exceeded 129,000 tons, recording a 23% increase compared to the same period in 2024. The value generated surpassed €940 million, an even more significant result when compared to the global context, where international prices fell by 9.3% due to the increased supply from competing countries. Italy, however, stands out for its ability to enhance its production by maintaining prices above the global average.

According to Ismea data, as early as 2024 exports had reached €3.09 billion, with growth of 42.6% over the previous year, and more than 344,000 tons shipped abroad. The sector’s total revenue thus climbed to €5.8 billion, confirming Italy’s role as the world’s second-largest exporter, with a 20% share of global trade.

The strength of the sector also lies in its broad and widespread production structure: more than 620,000 farms and over 4,200 mills operate along the supply chain, ensuring a wealth of varieties and expertise that represent a unique added value. Italian extra virgin olive oil, in particular, maintains average prices above €9 per kilo, a clear sign of its ability to position itself in premium market segments thanks to internationally recognized quality standards.

There are also noteworthy signals from the domestic market. After a period of slowdown, demand in large-scale retail is showing signs of recovery, driven by consumers’ growing attention to extra virgin olive oil. This trend reflects a renewed sensitivity to the quality and origin of food products—values that Italian olive oil fully embodies.

The challenge in the coming years will be to consolidate the results achieved, strengthen competitiveness in foreign markets, and continue to defend the domestic market with an offering capable of combining tradition, innovation, and sustainability.

Now in its 26th edition, the prestigious New Brands Award by Gdoweek and Mark Up celebrates the best products on the market—and this year, Eterea by Molino Naldoni has taken the top honor.

On July 9 in Milan, before an audience of more than 300 guests, Giovanni Ruggiero, Head of Food Service Italy, accepted the first-place award in the Flours and Leavened Products category for 2025’s new launches.

“We are immensely proud of this achievement and deeply grateful for the recognition,” said Giovanni. “Eterea was born from the synergy between our Research & Development team and Master Pizzaiolo Luciano Sorbillo, Molino Naldoni Brand Ambassador and a true icon of Neapolitan pizza worldwide. From the very beginning, we wanted a flour that could speak both to innovation and tradition—a bridge between the evolving tastes of today’s pizza lovers and the centuries-old craft of Italian milling. With its toasted wheat germ, Eterea brings a distinctive aroma, flavor, and crispness that resonates with customers the moment they take their first bite.”

Molino Naldoni continues to follow market trends while staying true to the values at the heart of the family’s milling heritage. The company’s latest creations—Smorfia and Eterea—are flours crafted for professional pizza makers, able to meet modern demands without losing sight of the roots of Neapolitan pizza.

In 2025, Smorfia is consolidating its strong international presence built over the last three years, while Eterea, this year’s star, is capturing attention and praise across Italy and Europe.

In the photo, from left: Alberto Naldoni, Vania Chiozzini with the award dedicated to Eterea, Giovanni Ruggiero with a bag of Eterea

September is the month of new beginnings. Vacations are over, routines are back, along with the desire to keep alive that sense of pleasure and discovery from summer. What better occasion to add Pinsa to your menu – offering your guests a true taste of Italy that feels like a holiday memory?

Pinsa Di Marco is more than just a quick bite: it’s a concept food. With its unique blend of flours and slow leavening, it offers a light, digestible, and versatile base – always ready to top and bake. From casual dining to refined menus, Pinsa delivers authentic Italian flavor with an innovative twist.

Why not take the chance to discover more? Plan to visit us in October at Anuga in Cologne, the leading international food trade fair, and learn how to top, bake, and enjoy Pinsa the authentic way. We look forward to welcoming food professionals and curious explorers alike.

Or, if you’re in US, connect with Di Marco North America Corporation for a taste&talk with our Pinsa experts!

There are ingredients you don’t see, but you can feel them. Lightness, digestibility, the purity of raw materials. It is from these invisible yet essential elements that Essentia is born: the new professional pizza flour by Molino Piantoni. Soft, easy to work with, and reliable in baking, this type “0” flour is designed for those who turn dough into an art form, pizzaioli, artisans, and foodservice professionals.

Essentia doesn’t rely on gimmicks. It places its trust in quality, simplicity, and reliable performance. Its technical profile ensures a soft, well-hydrated dough with excellent structure and a fragrant, crisp bite. Even the packaging tells its story: clean lines and airy tones inspired by clouds and sky, because sometimes, to be great, you have to be light.

Behind this product lies a story written in Italian for over five generations. Molino Piantoni, founded in 1850 in Chiari, Lombardy, is now a respected name in international markets, a company that has turned tradition into a driver of innovation, and flour into a promise of quality. Every stage of production takes place in Italy, ensuring a fully traceable supply chain and tailor-made service from product to after-sales support.

Essentia is more than a new flour: it is the meeting point between the ancient knowledge of milling and the evolving world of pizza-making. A return to the essential, for those who work every day with their hands, and with their heart.

A guide to Italian Rosé wine tourism

If you're bringing the Italian lifestyle to tables around the world, why not live it in the vineyard? Here’s a one-day itinerary designed for sommeliers, restaurateurs, and wine lovers — a quick immersion in the soul of Italian rosato.

Itinerary: Lake Garda & Chiaretto di Bardolino

📍 Starting Point: Verona

🕗 Morning
Head toward the eastern shore of Lake Garda, the historic heart of the Chiaretto di Bardolino DOC. Visit wineries such as Le Fraghe or Guerrieri Rizzardi, two benchmark producers in the area. Stroll through rows of Corvina vines and discover the gentle pressing techniques that give Chiaretto its delicate hue and floral character.

🥂 Pro Tip: Ask to taste a recent vintage alongside an older one — you’ll be surprised by how beautifully this rosé can evolve.

🍴 Lunch
Stop at a lakeside osteria in Bardolino. Try a lake fish carpaccio paired with a well-chilled glass of rosé. The landscape, the minerality, the pairing — everything speaks the language of terroir.

🕓 Afternoon
Cross the lake to the western shore, into the Valtenesi area, where the Groppello grape yields rosés that are more textured and complex. Visit wineries like Costaripa or Comincioli, known for their stylistic precision and forward-thinking vision. Deepen your understanding of the contrasts between the rosés from the Verona and Brescia sides of the lake.

🍷 Final Tasting
End your day with a sunset tasting by the water. A glass in hand, vineyard silence all around, and a rosé that speaks Italian — with a distinctly local accent.

Simone Padoan began his career in the pizza industry as a minor, working for one of his nine brothers. In 1994, he decided to create his own restaurant, I Tigli, in its current location in San Bonifacio.

The first challenges surfaced a few years after opening, sparking a gradual revolution. Extensive research, an in-depth study of the highest- quality raw ingredients, and the preparation of sourdough led the chef to create a contemporary concept of pizza that blends classic pizza with haute cuisine.

Constantly evolving, I Tigli underwent a whole makeover of the space in 2012. The project started with a public, "Japanese-style" kitchen that was only divided from the eating area by a glass partition. This transparency reflects the desire to share with guests not only the final dish but also its preparation and the work of the people behind it.

Extensive research, an in-depth study of the highest-quality raw ingredients, and the preparation of sourdough led the chef to

create a contemporary concept of pizza.

Great attention was paid to the choice of materials, each one of them tells the story of I Tigli’s dimension: the porphyry flooring that evokes the origins of pizza, once a street food; the yellow Vicenza stone countertop, reminiscent of bread crust; the wood used for the furnishings, to recall the logs in the oven; the texture of the tables similar to the weave of the towels used during leavening to cover the dough. In 2013, the emphasis on natural leavening inspired Simone to transcend the divide between sweet and savoury, providing visitors to I Tigli with a comprehensive exploration of leavened products. To date, Simone Padoan continues to surprise us with the quality of his creations and visionary ideas. In 2022, he obtained numerous awards from the main sector guides. Furthermore, in 2023, I Tigli reached second place in the 50Top-Pizza guide, thus becoming the best in Italy after the pizzerias in Campania. In 2024, I Tigli confirmed its position at the top of the international scene, and in 2025, the pizzeria was included in the special 100 Innovative Restaurants by Forbes Italia and received a score of 96 out of 100 in the

Gambero Rosso Guide to Pizzerias in Italy, with the “I Maestri dell'Impasto” award and a new confirmation for the Best Dessert

Menu.

Molino Colombo presents ORIGINE, the expertly crafted blend designed to deliver outstanding results in the preparation of Roman-style pizza and tray-baked pizza.

This product is made for professionals who seek structure, flavor, and digestibility in a single dough.

At its core is a type 0 soft wheat flour with wheat germ, retaining the most valuable part of the grain to enhance aroma and fragrance. The blend is enriched with rice flour for added lightness and crispiness, spelt flour for a rustic and natural flavor, and khorasan wheat flour, known for its high protein content and deep, full-bodied taste.

ORIGINE ensures excellent hydration, a regular open crumb, a thin and crisp crust, and a soft, well-developed interior. It offers perfect baking stability, easy handling, and exceptional digestibility.

With ORIGINE, Molino Colombo continues its mission: to provide high-quality flours and blends that elevate artisanal work and meet the most advanced needs of the baking world.

ORIGINE is more than a blend – it’s a conscious return to true quality. Bring it into your kitchen and taste the difference.

Eleven episodes, eleven portraits of pizzaioli filled with emotion, anecdotes, and life stories —
a collective narrative that explores the authentic soul of pizza.
The most frequently used word? “Family”.

Artisanal Intelligence is now online — the new podcast by Sorì, the historic dairy company from Campania, offering listeners an in-depth and unprecedented journey into the world of pizza. Eleven pizzerias, eleven episodes, each revealing the deeply human and passionate side of pizzaioli. Going beyond their professional achievements, the series uncovers the personal stories and people behind the craft, highlighting the emotion and dedication that fuel every exceptional dough. Unsurprisingly, the word “family” was the most frequently mentioned during the interviews, now available on Spotify and Sorì’s social platforms.

The series kicks off in grand style with Franco Pepe (Pepe in Grani), a true legend in the pizza world and an internationally recognized figure. He will be followed by:
Antonio Visentin and Giammarco Ambrifi (Pizzeria della Passeggiata),
Federico Visinoni (Pizzeria Fermento),
Mauro Espedito (Owap Pizzeria),
Giacomo Garau (Pizzeria Olio e Basilico),
Luigi Santagata and Marco Pece (Pizzeria Vino e Biga),
Emanuele Del Prete (Pizzeria Anna dal 1989),
Cosimo Chiodi (Pizzeria del Corso),
Fabio Cristiano (Antica Pizzeria da Gennaro),
Marco and Luca Coppola (Pizzeria Coppola’s Bakery),
and Michele Fuccio (Pizzeria Di Stora).

These pizzaioli open up about their personal and professional journeys — from childhood memories and family ties to passions, challenges, and dreams.

From masters of tradition to faces of the contemporary pizza movement, Artisanal Intelligence offers a global audience a glimpse into the pizza world through the voices of its true protagonists — each with their unique stories and expertise, but all united by a deep, invisible thread: an authentic love for their craft.

“We wanted to explore the world of pizza by starting from its soul,” explain Antonello and Gaetano Sorrentino, at the helm of Sorì.

“We did so by giving voice to the amazing professionals in this industry. Through moving stories and joyful moments, each pizzaiolo offered us new insights into the meaning of their craft and the cultural significance of pizza today. Some of them started very young, others discovered pizza later and made it their life’s work. Many were inspired by a grandmother, a mother, or a partner — proof that the female presence plays a central role in this world, too. Each of them left a piece of themselves in these interviews, confirming that pizza is a truly universal language that connects people everywhere.”

The interviews, conducted by food communicator and university lecturer Stefano Carboni, revealed a strong sense of belonging to the pizza community and a shared vision of pizza as a social connector.

“Many of today’s pizzaioli — now true icons of the craft — have grown while keeping their roots firmly planted,” says Luigi Vitale, Sorì’s marketing coordinator.
“They’ve become key figures in their local communities, showing that a pizzeria is not just a temple of flavor, but a place for connection, conversation, and sharing.
With Artisanal Intelligence, we wanted to highlight the human dimension of the pizzaiolo and show how this role is deeply tied to meaningful values.”

In the same spirit, Sorì, with over 150 years of history, has built its own extended family — uniting celebrated pizzaioli who share its production philosophy, while also strengthening the bonds among those who work behind the scenes.

Alongside the pizzaioli portraits, the podcast also features stories from the people who, every day, bring Sorì’s dairy excellence to over 60 countries worldwide.
From production workers to marketing staff, logistics teams, quality control, and transport drivers — Artisanal Intelligence gives voice to the entire Sorì team.

Together, their stories form a powerful collective narrative, reinforcing the idea that pizza is more than food — it’s a gesture of love and a living symbol of our culture.

🎧 Listen to the episodes now on Spotify.

Among Italy’s most authentic pasta filata cheeses, Caciocavallo Silano DOP stands as a testament to centuries of artisanal craftsmanship. Recognized by the PDO since 1993, this cheese harmonizes tradition, terroir, and taste — a must-have for those who bring real Italian flavor to international tables.

What is Caciocavallo Silano?

Caciocavallo, whose name literally evokes being “straddled on a horse,” is shaped by hanging twin cheese forms over wooden rods to age. Made exclusively with cow’s milk from specified regions in Southern Italy (Basilicata, Calabria, Campania, Molise, and Apulia), it is a semi-hard stretched-curd cheese bound by strict PDO standards.

It comes in a distinctive pear-like or truncated-cone shape, sometimes topped with a small knob — the hallmark “silano” style — and each wheel carries the official PDO seal on its rind.

Craftsmanship & aging

Fresh milk is gently heated, coagulated, cut, stirred, and then filata-stretched by hand to develop elasticity . After forming, cheeses are hung in pairs (“a cavallo”) to mature. Aging starts at a minimum of 15–30 days, though typical formats mature for 2–4 months, and "extra" versions age from four months to a year or longer.

The hanging process gives the rind its smooth, straw‑coloured skin, occasionally marked by cord impressions.

Organoleptic profile

Caciocavallo Silano offers a sensory journey through its maturation:

• Young (semi-aged): springy, mildly sweet, creamy, with a clean, milky character
• Medium-aged: texture firms, flavor intensifies — more pronounced saltiness, slight piquancy, and savory depth
• Aged (extra stagionato): firm, densely textured, sometimes crumbly, with a spicy, tangy bite and intense umami

The paste is compact and elastic, pale yellow with minimal eyes; the aroma subtly sweet evolving into robust tanginess

Culinary versatility

Caciocavallo Silano is remarkably versatile:

• As-is: sliced with cured meats, fresh fruit, nuts, or preserves — young versions excel hereg
• Grilled “impiccato” style: the cheese is suspended and gently melted over embers, perfect on crostini with truffle or honey
• In dishes: shredded into hearty pasta or soups, especially in traditional Southern recipes — aged cheese adds depth without overpowering .

Serving & pairing

• Pairings:Young to medium-aged: white wines (Soave, Vermentino), light reds (Chianti Classico), or craft lager.Aged variants: bold reds like Etna Rosso or Nero d’Avola, or crisp bubbles like Prosecco or Franciacorta
• Serving tips: Room temperature is ideal — it softens flavors and enhances mouthfeel.
• Presentation: Wedges or small wheels with rind left intact deliver visual elegance and defend paste when melting.

Why it matters

For professionals championing genuine Italian ingredients abroad, Caciocavallo Silano DOP is more than cheese — it’s a cultural ambassador. Every ribbon of flavor evokes sun-drenched pastures, ancient methods, and the soul of Southern Italy.

Whether showcased on a refined cheese board, melted tableside in a fine-dining ensemble, or integrated into sophisticated pasta and antipasti, this cheese tells an authentic story of craftsmanship and terroir.

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

Among Italy’s most iconic gastronomic treasures, Aceto Balsamico di Modena holds a special place — not just as a condiment, but as a symbol of craftsmanship, patience, and heritage. Recognized with a PGI (Protected Geographical Indication) status, Balsamic Vinegar of Modena represents centuries of tradition distilled into something as subtle as a few drops — yet powerful enough to elevate a dish from good to unforgettable.

For chefs and restaurateurs worldwide who value authenticity and depth, understanding how this product is made, used, and stored is essential.

A story in the making: production & aging

True Balsamic Vinegar of Modena begins with a simple base: grape must, often from local varietals such as Lambruscoor Trebbiano, combined with a precise percentage of wine vinegar. What follows is a slow transformation — a journey that takes place within wooden barrels crafted from oak, chestnut, cherry, ash, or mulberry.

The aging process, which can range from a minimum of 60 days to over three years for the "Invecchiato" category, is where the vinegar develops its signature complexity. Time, temperature variation, and the type of wood each play a role in shaping the product’s final aroma, texture, and balance.

During this phase, the vinegar naturally concentrates, taking on a darker hue, a smoother viscosity, and a balanced sweet-sour profile that no artificial thickener or sweetener can imitate.

Organoleptic elegance: what to expect

Professionals often ask: What does real Balsamic Vinegar of Modena taste like?

• Color: Deep brown, luminous, almost lacquered in appearance.
• Aroma: Intense but harmonious. Notes of cooked fruit, wood, and subtle acidity.
• Taste: A well-rounded interplay of sweetness and acidity — never cloying, never harsh.
• Texture: Smooth and slightly syrupy, but not heavy.

These are not just sensorial qualities; they are signals of authenticity, and an invitation to use this ingredient with both respect and creativity.

From the kitchen to the table: culinary applications

Versatile and refined, Balsamic Vinegar of Modena is a true ally in the modern kitchen.

• Finishing touch: A few drops over Parmigiano Reggiano, grilled meats, or fresh strawberries can transform the dish’s dimension.
• Glazes and reductions: Especially with the aged version, for more complex sauces or lacquered proteins.
• Dressings: Mixed with extra virgin olive oil to create elegant vinaigrettes that highlight rather than mask the ingredients.
• Unexpected pairings: Try it with oysters, dark chocolate, or even cocktails — a nod to the growing trend of balsamic behind the bar.

💡 Chef’s note: Use sparingly — real balsamic is potent. And don’t reduce it over high heat unless intended: it’s already aged and balanced.

Storage & care: preserving the essence

As with fine wine or olive oil, storing balsamic correctly is crucial to maintaining its integrity.

• Keep it in a cool, dry place, away from direct sunlight or heat.
• Always close the cap tightly to prevent oxidation.
• Do not refrigerate — room temperature is ideal to preserve both aroma and viscosity.

When properly stored, Balsamic Vinegar of Modena has no fixed expiration date. It evolves slowly, and each use reveals new nuances.

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.

Fiore di Napoli is the result of a collaboration between Molino Colombo and master pizzaiolo Edoardo Ore—a flour blend of excellence, created to enhance the authenticity of true Neapolitan pizza.

Crafted from a careful selection of high-quality wheat and processed using an exclusive 24-step milling technique, this flour represents the perfect balance between tradition and innovation. The result is a well-structured gluten, ideal for long fermentation processes and capable of ensuring highly digestible, elastic, and stable doughs.

Fiore di Napoli delivers pizza with a soft texture, a beautifully risen crust, a golden hue, and an intense, characteristic aroma. Designed for professional pizzaioli and artisan bakers, it is the ideal flour for those seeking a product that enhances every stage of the pizza-making process.

It is the meeting of Molino Colombo’s milling expertise and Edoardo Ore’s deep understanding of the art of pizza. A synergy that has given life to a unique product—true to Neapolitan tradition and capable of making a real difference.

Fiore di Napoli: Italian excellence with a Neapolitan heart.

With warm weather and global street food culture booming, summer is the perfect time to rethink menus with a fresh, Italian twist. At Di Marco, we believe street food can be more than fast and indulgent – it can be healthy, digestible, and deeply satisfying. Our signature products, Puccia and Sorriso, are made for kitchens that value quality and creativity.
Versatile and suitable for everyone, our Di Marco crusts easily fit into any dietary lifestyle and need, delivering taste and quality without compromise. Also available in gluten-free versions, they open up new possibilities for street food offerings.

While consumers increasingly look for dining with character, they’re also paying attention to what’s inside. That’s where Di Marco comes in: our baked bases are naturally light, digestible, and delicious, filled with real ingredients, following Italian food tradition.
We invite professionals to explore a different kind of street food – one rooted in simplicity, balance, and taste. Whether serving from a food truck, a summer kiosk, or a modern fast-casual concept, Di Marco gives you the right base to stand out!

Recent research indicates that small-scale wine fermentations—sometimes as little as 50 ml—can reliably reproduce the outcomes of larger traditional batches. This finding could enable faster and more cost-effective innovation in the wine industry. According to a new study from Penn State University, winemakers and researchers may soon rely on much smaller fermentation trials to fine-tune their wines, since these so-called “microvinifications” produce results comparable to those of standard pilot-scale fermentations.

Typically, evaluating grape quality, yeast performance, or winemaking methods involves fermentations of about 5 gallons (roughly 19 liters). These trials require substantial time and resources. However, the Penn State study, published in the American Journal of Enology and Viticulture, shows that significantly smaller batches can serve as an accurate and economical alternative.

“With enough repeated tests, microvinifications can provide precise and trustworthy results,” explained Misha Kwasniewski, senior author of the study and associate professor of food science. “These small-scale experiments can enhance research accuracy, help predict how the wine will develop based on grape chemistry, and support commercial winemaking decisions.”

Challenging industry assumptions

Microvinifications are often overlooked by winemakers who worry about issues such as oxygen exposure or inconsistent outcomes. To address these concerns, Kwasniewski and lead author Ezekiel Warren, a doctoral student at Penn State’s Department of Food Science, investigated several variables.

The team analyzed factors like oxygen uptake, fermentation temperature, cap management (how grape solids are mixed), and maceration time (how long grape skins remain in contact with the juice). They then compared chemical compounds—including phenolics, which affect color and mouthfeel, and aromatic compounds, which influence aroma and flavor—between 50 ml microvinifications and traditional 5-gallon fermentations.

In the world of professional gastronomy, white and black truffles are among the most precious and sought-after ingredients, especially those from the renowned regions of Alba and Norcia. These truffles symbolize refinement and tradition, capable of enriching high-end dishes worldwide with intense and unique aromas.

The white truffle of Alba

The white truffle (Tuber magnatum pico) from Alba, Piedmont, is considered the "king" of truffles. Its unmistakable aroma—both intense and delicate—is characterized by hints of garlic, honey, and damp earth. This makes it perfect for enhancing dishes such as risottos, fresh pasta, eggs, and light meats. It is often used as the star ingredient or a finishing touch, able to transform a simple dish into a unique gourmet experience.

The black truffle of Norcia

The prized black truffle (Tuber melanosporum), on the other hand, grows in the forests around Norcia, Umbria. Its stronger aroma, with earthy and chocolatey notes, makes it ideal for more robust preparations such as sauces, roasts, and stuffed pastas. Its firmer texture also allows for longer cooking times without losing flavor, making it extremely versatile in the kitchen.

Global demand and importance for professional cuisine

In recent years, global demand for quality truffles has grown significantly. Alba and Norcia have become key suppliers for international fine dining restaurants, where truffles represent an ingredient that combines tradition and innovation. Chefs know how to use truffles thoughtfully, respecting their value so they become not only a flavor enhancement but also a story of the Italian terroir.

Tradition and sustainability in harvesting

The harvesting of both white and black truffles still follows traditional methods, relying on trained dogs to locate the tubers without damaging the soil. This ensures product quality and environmental protection, preserving a practice that connects humans and nature.

The white truffle of Alba and the black truffle of Norcia are true treasures in the world of professional cuisine. Their unique aromas and rich histories make them indispensable ingredients for refined dishes, confirming Italy’s position as the undisputed queen of truffles in the global culinary landscape.

Pane carasau, also known as “music paper” for its thinness and crispiness, is one of the most fascinating and versatile ingredients in Italian cuisine, with deep roots in the culture and history of Sardinia. This traditional bread lends itself to many uses, from simple accompaniment to creative dishes, to becoming the star of gourmet preparations.

Origins and name

Pane carasau was born in the Sardinian countryside as a long-lasting bread for shepherds, who needed a light, transportable food that could stay fresh for a long time without spoiling. The key to its longevity is the double baking: first, a thin flatbread is baked, then it’s split into two layers and baked again until it becomes crispy and golden.

The term “carasau” comes from the Sardinian verb “carasare”, which literally means “to lightly burn” or “to toast.” This refers to the toasting process that gives the bread its characteristic brittle and crunchy texture. Often called “music paper” because of its lightness and the sound it makes when broken, this bread has become over the years a symbol of Sardinian culinary tradition.

Fun facts: a timeless bread

• Longevity: Pane carasau can be stored for weeks, even months, without losing its crispiness, thanks to the double baking that removes almost all moisture.
• Traditional use: Sardinian shepherds used to soften it by dipping it in water and seasoning with olive oil and salt, or they used it as a base for more elaborate dishes like “pane frattau,” where it’s soaked in broth and topped with tomato sauce and eggs.
• Cultural symbol: Pane carasau is often paired with local cheeses such as pecorino sardo and native wines, representing an authentic experience of rural Sardinia.
  

Tips for using Pane Carasau at its best in the kitchen

Pane carasau offers many creative opportunities but requires some care to bring out its best qualities:

• Controlled rehydration: To make it soft and adaptable for warm dishes, it’s essential to briefly soak it in water, broth, or sauces, but avoid overdoing it to preserve its characteristic structure. The “pane frattau” technique is a perfect example of this balance.
• Careful breaking: The bread is perfect for breaking into portions to accompany appetizers or create crunchy crostini. Its texture makes it ideal to pair with creams, pâtés, or mousses.
• Toasting and gratinating: In the oven or in a pan with a drizzle of oil and herbs, carasau can become a crunchy base for more complex preparations such as tartare, carpaccios, or gourmet salads.
• Rich pairings: It can be paired with Mediterranean flavors like sun-dried tomatoes, capers, and aged cheeses, but also with more exotic ingredients such as hummus, guacamole, or legume creams, highlighting its versatility.
  

A treasure of sardinian tradition

Pane carasau is much more than just bread: it’s a symbol of culture, ingenuity, and Sardinian tradition, capable of transforming and adapting to many culinary uses. From its origins as shepherds’ bread, today it continues to delight palates with its lightness and crunchiness, remaining an essential element for those who want to bring an authentic taste experience to the table.

In the Italian wine landscape, Falanghina stands out as one of Campania’s most precious gems, captivating with its refined elegance and gastronomic versatility. This white wine, rooted in a long tradition, is now experiencing a true renaissance, earning a rightful place on the wine lists of high-end restaurants around the world. But what makes this variety so special? Let’s explore it through the eyes of a passionate sommelier.

Origins and territory

Falanghina is an ancient native grape variety of Campania, cultivated for millennia on the gentle volcanic hills surrounding the Gulf of Naples and the provinces of Benevento, Caserta, and Avellino. The name “Falanghina” likely derives from “falangi,” the wooden poles traditionally used to support the vines. The Campanian terroir, with its mineral-rich volcanic soils and Mediterranean climate softened by sea breezes, imparts a unique character to Falanghina: a clear mineral texture supported by vibrant freshness.

Tasting profile

Visually, Falanghina presents a bright straw-yellow color, often with greenish highlights. On the nose, it offers a journey through fruity and floral aromas: notes of green apple, white peach, fresh citrus, and wildflowers blend with subtle hints of aromatic herbs and a delicate mineral nuance. On the palate, it reveals itself as elegant, light yet well-defined, supported by a refreshing acidity that ensures pleasant and persistent drinkability.

Falanghina in the kitchen: sommelier’s pairing suggestions

For international fine dining, Falanghina is an extremely versatile wine capable of enhancing a wide range of dishes thanks to its balance of freshness, sapidity, and aromatic complexity.

• Seafood dishes: Its acidity and mineral notes pair perfectly with shellfish, mollusks, and grilled white fish. A classic match is fresh shrimp crudo or a seafood risotto.
• Mediterranean cuisine: Falanghina beautifully complements fresh vegetable dishes such as seasonal salads, caponata, or light pasta with cherry tomatoes and basil.
• Fresh and soft cheeses: Thanks to its acidity, it is ideal with cheeses like buffalo mozzarella, fresh ricotta, or goat cheese, enhancing their delicacy without overpowering them.
• White meats and spiced dishes: For a more structured pairing, try it with roasted white meats or delicately spiced dishes, like chicken curry or balanced Thai dishes.

Curiosities and tips

• Falanghina is often called the “queen” of Campanian white wines because of its ability to authentically and elegantly express its terroir.
• Traditionally enjoyed young to preserve its freshness, modern interpretations have shown that some special crus can age pleasantly in the bottle, gaining complexity.
• Sommelier tip: serve Falanghina between 10 and 12 °C (50-54 °F) to fully enhance its aromatic notes and vivacity.

Conclusion

For international hospitality professionals, Falanghina represents a precious opportunity: an elegant, fresh, and fragrant white that enriches any wine list with a strong territorial identity, yet remains easily appreciated by a global audience. Its ability to accompany both simple and complex dishes makes it an indispensable ally in creative kitchens attentive to flavor balance.

Inviting guests to discover Falanghina means telling a story of tradition, terroir, and quality—one glass at a time—a sensory experience to savor and share.