Photo credits @tonydark @wheretogo.agency
The Italian company achieves a landmark ruling in defense of its Pizzarella dough stretcher: a model for patent protection in Europe for SMEs.
Morello Forni, an Italian leader in the production of professional pizza ovens, has always invested significantly in research and development and is characterized by its ability to anticipate market needs. Over the years, the company has introduced pioneering solutions, such as wood-fired ovens with floors heated by gas burners, hybrid gas-wood or wood-electric systems, and sophisticated rotating decks. With the FRV EVENTO line of rotating electric ovens, patented in the early 2000s, Morello Forni still offers maximum flexibility and customization, handling all stages in-house, from design to assembly.
Pizzarella: The Revolution in Pizza Dough Stretching
In 2017, as the result of years of research and significant investment, Pizzarella was launched: the first patented semi-automatic dough former, capable of producing a perfect pizza base in just seconds, comparable to one made by an experienced pizzaiolo. Unlike traditional solutions, Pizzarella processes the dough at room temperature, preserving its structure without altering its physical and organoleptic properties. The result is a consistently flawless pizza, ready in record time and faithful to the authenticity of Italian tradition: the ideal solution for pizzerias that focus on quality and craftsmanship.
Victory at the Unified Patent Court
To protect this innovation, at the end of 2024 Morello Forni took legal action before the Milan division of the new Unified Patent Court (UPC), a new specialized court that guarantees swift decisions valid in 18 EU countries. The action was brought against the Swedish company Gastroteam and the Italian distributor Marciuliano Attrezzature, accused of infringing the patent protecting the Pizzarella innovation.
This was a necessary step to safeguard Morello Forni’s excellence and investments, preserving the added value that distinguishes the best Italian companies in the sector.
On November 19th, the UPC recognized the infringement of the Pizzarella patent, issuing a first instance decision that acknowledges the infringement of Morello's patent and orders very strict measures against Gastroteam and Marciuliano Attrezzature, including: an immediate injunction on manufacturing, offering for sale, and marketing the product, withdrawal of the infringing products from all commercial channels, publication of the decision, and the obligation for the losing parties to provide financial information aimed at reconstructing the distribution chain and quantifying damages, which will be assessed in subsequent proceedings. Moreover, the decision imposes substantial penalties in case such obligations are not met. The decision can still be appealed.
Marco Morello, CEO of Morello Forni, is already looking ahead to the next steps: “We are now ready to fully enforce the judgment and to formally claim damages, continuing to vigorously defend our market and protect our innovation.”
Morello Forni was assisted by the Italian law firm Trevisan & Cuonzo, with partner Vittorio Cerulli Irelli and counsel Lorenzo Battarino.
Patent Protection as an International Growth Lever for SMEs
“Patent protection today plays a strategic role for the competitiveness of European SMEs. This decision is concrete proof of what the designer of the system hoped for: thanks to the Unified Patent Court, even SMEs can finally protect their innovative assets across the European market, optimizing time and resources. International patent enforcement and the use of highly specialised firms is no longer the prerogative of large multinationals only: SMEs can now also play the game and concentrate the resources in one action, with broad territorial coverage” commented Vittorio Cerulli Irelli, partner at Trevisan & Cuonzo.
The successful experience of Morello Forni, the first Italian SME to turn to the Unified Patent Court, shows how innovation and patent protection are fundamental tools for SMEs wishing to establish themselves and thrive internationally, and how the UPC offers an effective and - compared to traditional enforcement avenues - economically accessible solution. This also allows SMEs to invest in the support of highly specialized legal and technical professionals, thus obtaining the best possible results.
“This is a great victory for Morello Forni and confirms the value of the economic investments and efforts that the company has devoted over the years to the protection of its innovative ideas. The result we have achieved not only rewards our determination in protecting the Pizzarella market, but also provides a concrete example for other SMEs wishing to defend and increase the value of their intellectual property,” added Marco Morello, CEO of Morello Forni.
Among Italy’s mountain cheeses, Bettelmatt stands out as one of the rarest and most distinctive. Produced only between June and September in seven alpine pastures of the Upper Formazza Valley, in Piedmont, it is born above 2,000 meters where the pure air, mineral-rich soils, and unique alpine flora create a milk unlike any other.
The value of territory and time
Cows—mostly Brown Alpine breed—graze freely on wild herbs and mountain flowers, particularly mottolina, a native plant that gives Bettelmatt its unmistakable floral aroma and subtle sweetness. The result is a cheese with a golden paste, supple texture, and complex notes of butter, hay, and toasted hazelnut.
Production is entirely artisanal. The milk is processed raw, directly in copper vats located in the alpine huts. Skilled cheesemakers carefully break the curd to preserve protein integrity and texture. Aging lasts at least 60 days, though the most refined forms mature up to 90–120 days, developing greater aromatic depth and a firmer body—ideal for precise slicing and professional service.
Pairing and culinary applications
For chefs and restaurateurs, Bettelmatt offers remarkable versatility. It can be featured as a hero ingredient or used subtly to enrich the flavor profile of a dish. It melts evenly while retaining intensity, making it perfect for risotto finishing, light fondue sauces, or as a filling for fresh pasta.
In wine pairing, structured and mineral-driven whites (such as Alto Adige Chardonnay or Erbaluce di Caluso) enhance its delicate balance, while medium-bodied reds respect its alpine freshness. Contemporary pizza chefs increasingly use Bettelmatt as a pure topping on high-hydration doughs, leveraging its buttery sweetness and herbal finish for a distinctive gourmet result.
Bettelmatt is more than a cheese—it’s the essence of altitude, time, and craftsmanship. Serving it anywhere in the world means bringing to the table the authentic taste of the Italian Alps: a small lesson in terroir, expressed in every bite.
In professional kitchens, broth is like the bass line in a symphony: it’s rarely the star, yet it supports and harmonizes every note on the plate. In Italy, the art of the brodo chiaro — the clear broth — represents an ancient technique that remains essential to modern fine dining. From rustic trattorias to Michelin-starred restaurants, broth is still the key to building clean, deep, and balanced flavors.
Unlike the reduced brown stocks of French tradition, the Italian clear broth is all about delicacy and transparency. The goal is not to concentrate but to extract flavor slowly and precisely, without cloudiness or excess. Clarity is the measure of skill: gentle simmering, careful skimming, long cooking times, and respect for water as the medium that carries and unifies aromas.
The result is a crystal-clear liquid with an elegant fragrance — one that amplifies the character of the ingredients it accompanies, rather than overpowering them. It’s a lesson in balance and restraint, invaluable for any chef seeking authenticity and sensory control.
Each region of Italy has its own interpretation of the brodo.
In the North, rich broths made from capon, beef bones, and marrow form the base for tortellini, agnolotti, and passatelli. In Central Italy, rural traditions favor free-range chicken, rabbit, or duck, enriched with celery, carrot, onion, and cloves. In the South, broths take on a lighter, more aromatic profile, with tomato, wild fennel, and citrus peel, ideal for fish soups and delicate vegetable dishes.
These regional variations offer inspiration for contemporary cuisine: a clear vegetable consommé with smoked notes, a chilled fish broth for modern appetizers, or a capon reduction served as an aromatic sauce.
For international chefs and restaurateurs, rediscovering the Italian broth means reconnecting with a technique that values ingredient integrity and layered flavor. It’s both a discipline and an identity — a reminder that the essence of Italian cuisine lies not only in iconic dishes, but in what sustains them: the invisible foundation of taste.
In the green heart of Umbria, among olive groves and medieval villages, is born one of Italy’s most structured and characterful red wines: Montefalco Sagrantino DOCG. Often described as a “meditation wine,” Sagrantino has reclaimed a central role on international wine lists thanks to its firm tannic structure, impressive aging potential, and remarkable gastronomic versatility.
The Sagrantino grape is among the richest in polyphenols in the world. Its thick skins and compact clusters demand careful vinification and long aging to tame its natural austerity. By regulation, the wine must mature for at least 30 months, including 12 in oak—a crucial stage that builds harmony and aromatic complexity.
During maturation, Sagrantino evolves from intense notes of blackberry and plum to layers of leather, sweet spices, and tobacco. Many producers today prefer large oak barrels and gentler toasting to highlight Montefalco’s distinctive terroir: a fine balance of minerality, warmth, and depth.
For sommeliers and restaurateurs, serving Sagrantino requires precision. It’s a wine that needs to breathe. A minimum of one hour of decanting allows its tannins to soften and the fruit and balsamic components to emerge.
The ideal serving temperature is 18–20°C (64–68°F), using wide, tulip-shaped glasses that enhance its aromatic complexity and velvety texture.
Sagrantino pairs naturally with bold, flavorful dishes: grilled lamb, game meats, braised beef, wild mushrooms, and aged cheeses. In modern cuisine, it also complements creative pairings — think smoked meats or mildly spicy Asian-inspired plates, where its firm tannins and acidity cut through richness beautifully.
For international guests, Sagrantino tells the story of Umbria’s gentle strength — a wine that embodies both rustic soul and cultured refinement. Serving it is more than a pairing: it’s an act of storytelling. Each sip conveys the landscape, tradition, and quiet confidence of a region that defines authenticity through patience and power.
Among the many fresh pasta shapes that embody the soul of Tuscany, Pici Senesi stand out as a true symbol of craftsmanship and simplicity. Originating in the countryside around Siena, Pienza, and Montepulciano, they represent the perfect balance between manual skill, local grain, and authentic flavor. Made only with durum wheat flour, water, and a touch of extra virgin olive oil, Pici rely on time and the artisan’s hands to achieve their unique identity.
Unlike extruded or machine-cut pasta, Pici are made entirely by hand — each strand rolled one by one, creating thick, irregular noodles that capture sauces beautifully and offer a distinctive chew.
The use of locally grown durum wheat, often stone-ground, provides a vibrant cereal aroma and excellent cooking resistance — qualities highly valued in modern professional kitchens where texture and authenticity matter as much as taste.
The flavors of tradition
Traditional Pici pair with rustic, flavorful sauces born from Tuscan peasant cooking. The iconic Pici all’aglione, made with fresh tomato and the sweet, aromatic garlic of the Valdichiana, is a perfect balance of intensity and elegance. Other classic versions include Pici alle briciole (with toasted breadcrumbs and olive oil) and Pici with mushrooms or white ragù of Cinta Senese pork, each reflecting a deep connection between pasta and local terroir.
These dishes are more than recipes — they are cultural expressions of restraint, simplicity, and respect for raw ingredients.
In today’s professional kitchens, Pici are being rediscovered in refined, creative interpretations. Chefs and gourmet pizzaioli serve them with light emulsions (brown butter, lemon, and bottarga), fermented vegetable sauces, or aromatic broths — keeping faith with tradition while enhancing it with modern technique.
Their rustic, hand-rolled appearance makes them visually striking and texturally memorable, ideal for tasting menus or international fine dining contexts.
In an era of culinary standardization, Pici embody a declaration of authenticity: a pasta that cannot be replicated by machines, only by hands and heritage. Serving them means offering guests a tactile, sensory experience — one that speaks the most ancient language of Italian cuisine: the language of the human gesture.
The Treviso late radicchio IGP is one of the most distinctive and versatile ingredients in Italian cuisine. Recognized internationally for its elongated shape, crisp leaves, and deep red color streaked with white, it is a premium product for chefs and restaurateurs looking to combine tradition, visual appeal, and technical precision.
Late radicchio is appreciated both raw and cooked. In professional kitchens, several key techniques enhance its flavor and texture:
Culinary pairings
Its slight bitterness and firm texture make late radicchio highly versatile:
Treviso Late Radicchio is also excellent for contemporary and fusion interpretations. Paired with citrus, ginger, toasted seeds, or tangy sauces, it can become a creative salad, a poke bowl topping, or a crunchy element in Asian- and Middle Eastern-inspired dishes. Its structure holds up well to brief cooking and marinades, making it versatile for international menus.
For the professional chef, Treviso Late Radicchio IGP is more than flavor: it is color, texture, and storytelling. Incorporating it into a dish conveys seasonality, terroir, and quality awareness, highlighting Italian authenticity in contemporary cuisine — both domestically and abroad.
The Bucellato is one of the iconic desserts of Sicilian tradition: a combination of crumbly shortcrust pastry and an aromatic filling of dried figs, nuts, and honey, often enriched with candied fruit and spices. Its circular shape, reminiscent of a ring (“bucella” in Sicilian), and its intense flavor make it a signature dessert, perfect for the holiday season but enjoyed throughout the year.
In its classic form, Bucellato is prepared by wrapping the filling in a cylinder of shortcrust pastry, often decorated on the surface with incisions or braided patterns. Baking in the oven gives the pastry a crisp, golden texture, while the interior remains soft, fragrant with figs and Mediterranean aromas. The dessert can be served in single slices or in tasting portions, often finished with a light dusting of powdered sugar.
In international pastry, Bucellato can be reimagined to appeal to modern palates and gourmet formats without losing its identity. Professional strategies include:
For chefs and pastry professionals, Bucellato is extremely versatile. It can be served as a single-portion dessert, plated elegantly, or presented as a mini-dessert for buffets or tasting menus. Its crumbly structure and aromatic filling allow for combinations of textures and temperatures, for example pairing a slice of Bucellato with a light cream, ice cream, or fresh fruit coulis.
Reinterpreting Bucellato means emphasizing technique, quality ingredients, and creativity. By experimenting with portion sizes, fillings, and textures, this Sicilian classic can be transformed into a contemporary dessert suitable for international kitchens, capable of surprising guests with balanced flavors and refinement while maintaining its original identity.
Italian pastry tradition is rich in creativity and regional identity: from the Sicilian cannolo to the Neapolitan pastiera, each dessert tells a story of culture, history, and local ingredients. Today, in contemporary gastronomy, there is growing interest in savory pastry, which reinvents these classics into gourmet snacks, appetizers, or savory desserts that surprise the international palate.
Professional approaches to savory pastry often start with deconstructing traditional elements. For example, in a savory version of the pastiera, the shortcrust pastry can serve as a shell for a filling of herb-infused ricotta or fresh local cheeses, replacing sugar and candied fruit with confit vegetables or legume mousses.
The cannolo, a Sicilian icon, can become a crunchy shell filled with blue cheese mousse, olive cream, or sun-dried tomato pâté, combining crispness with freshness. In both reinterpretations, the interplay of textures — crumbly, creamy, soft — is key to achieving a professional and innovative result.
Savory pastry requires careful attention to flavor balance, texture, and presentation. Key strategies include:
These reinterpretations open new opportunities for chefs and pastry professionals: seasonal menus, gourmet aperitifs, or creative tasting experiences can feature savory desserts as a refined surprise element. The challenge is to maintain the connection to the original sweet dessert, without weighing down the dish, while providing a balanced and memorable sensory experience.
Savory Italian pastry represents a bridge between tradition and innovation. Rethinking regional desserts like pastiera and cannolo in a savory format highlights local ingredients, complex flavors, and textures, creating products suitable for contemporary international menus and an increasingly sophisticated, curious clientele.
In 2025, professional mixology is increasingly moving towards experiential cocktails, where traditional ingredients become tools for innovation. In Italy, vermouth, regional liqueurs, aromatic herbs, and nuts are no longer just classic elements—they are raw materials for creating complex, seasonal, and multisensory drinks.
Beyond classic cocktails, Italian vermouth can be reimagined in a “lab” style: cold infusions with edible flowers, unusual citrus peels, or exotic spices. Regional bitters become instruments to play with bitterness and sweetness in layered aromatic profiles, offering tasting experiences reminiscent of wine or olive oil, but in a glass.
Limoncello, Nocino, Amaro, Mirto, and other regional distillates can become core ingredients for signature cocktails. For example, a fresh Nocino with Italian gin and a twist of orange peel can transform a classic Negroni into an autumnal, aromatic, and complex drink, while a Mirto-based spritz introduces balsamic notes and surprising freshness.
In 2025, trends focus on multisensory ingredients: Italian herbs (rosemary, savory, lemon thyme) and edible flowers provide intense aromas, while toasted or fermented nuts add texture and depth. Infused syrups, house-made distillates, or smoked bitters elevate the cocktail to an olfactory and visual experience.
Bartenders in 2025 do more than shake and stir: they transform traditional Italian ingredients into tools of innovation, creating cocktails that convey culture, seasonality, and terroir with a contemporary, creative language. Vermouth, local liqueurs, herbs, and nuts become elements of surprise, balance, and flavor, capable of captivating and inspiring even the most sophisticated international audience.
Contemporary cuisine increasingly emphasizes sustainability and ingredient valorization. In this context, so-called “waste” from charcuterie and cheese — bones, rinds, trimmings, and imperfect cuts — are no longer byproducts but precious raw materials for creating sophisticated preparations, intense flavors, and premium ingredients.
Bones from cured meats such as prosciutto, cotechino, or salami, as well as rinds from Parmigiano Reggiano, Grana Padano, or Pecorino, can be transformed into concentrated broths and stocks, serving as bases for risottos, soups, and gourmet sauces. Professional techniques include:
Trimmings from cured meats can be turned into crispy crumbs or chips, perfect for garnishing pasta, risottos, or roasted vegetables, or as an aromatic topping for contemporary salads. Cheese rinds can be oven-toasted to create flavorful snacks or grated cold as a finishing touch, adding saltiness and texture to dishes.
For chefs and restaurateurs, zero-waste cooking represents both innovation and sustainability, positively impacting menus and ingredient costs. Transforming charcuterie and cheese scraps into gourmet elements allows for refined, balanced dishes with strong character, preserving the identity of Italian cuisine while making the most of every ingredient.
In professional kitchens, nothing should go to waste: bones, rinds, and trimmings can become premium ingredients, delivering depth, flavor, and creativity to contemporary menus. The true challenge lies in handling these elements with skill, respect, and inventiveness, turning what once seemed like waste into gastronomic value.
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.
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!
Di Marco’s global vision continues to grow in 2025, with a strategic presence at top international trade shows. Following the launch of its North American division, the company Keeps expanding further, introducing the excellence of the Original Pinsa Romana to new markets around the world.
In the coming months, Di Marco will take part in high-profile events in the United States, including the recently concluded Chicago trade show and the upcoming Summer Fancy Food Show in New York. A key opportunity to showcase new taste experiences and innovative concepts across three days of delicious discoveries, exciting opportunities, and bold explorations into the future of food.
This fall, Di Marco returns to Europe as a key player at Anuga 2025 - the leading international Food & Beverage trade show in Cologne. It’s a renewed chance to present its Pinsa Bases to foodservice and retail professionals in search of a distinctive, artisanal product that’s easy to manage. The secret lies in its handcrafted, versatile dough: made with selected flours, long fermentation, designed for easy storage, and quick prep. Crispy and ready in just 5 minutes, it’s the bakery innovation that adds a fresh twist to every menu. Why not give it a try?
Massimo Bottura opened Osteria Francescana in Modena in 1995. An innovator and restaurateur for more than thirty years, Bottura has consolidated his reputation as one of the world’s most innovative culinary figures. His internationally renowned three-Michelin-starred restaurant, Osteria Francescana, was nominated number 1 in The World’s 50 Best Restaurants list in 2016 and for the second time in 2018. It has been part of the Best of the Best list since 2019, a category including all restaurants that ever ranked first in The World's 50 Best Restaurants list.
Massimo Bottura's journey began in 1986 with the acquisition of Trattoria del Campazzo, on the outskirts of Modena. Bottura consolidated his culinary bases on a combination of regional Italian cuisine and classical French training, with the assistance of the traditional heritage of rezdora Lidia Cristoni – in Modenese dialect the lady who makes fresh pasta – working by her side in the Campazzo kitchen and a weekly apprenticeship with French chef Georges Coigny at his restaurant in the hills of Piacenza. In 1994 Bottura sold Campazzo to leave for Montecarlo to work alongside Alain Ducasse at Louis XV. This experience, recognized as one of the most valuable by the chef himself, led him to open Osteria Francescana a year later in his hometown of Modena.
The Osteria Francescana cuisine combines tradition and innovation. Its dishes explore the deep roots of Italian cuisine while making references to history, art, literature and philosophy. In 2002, Bottura received his first Michelin Star, followed by the second in 2006. Among the numerous awards is the prestigious “Grand Prix de l’Art” from the International Culinary Academy in Paris in 2011. In late November 2011, Osteria Francescana was finally awarded the third Michelin Star, a confirmation of the chef’s lifelong ambition. Osteria Francescana is ranked at the top of the Italian food guides ever since.
Massimo Bottura is acknowledged, among other things, for his commitment against food waste and social isolation, calling for social responsibility among the culinary community since his participation at Expo2015 in Milan.
During Expo, the chef created an off-site project called Refettorio Ambrosiano, in order to tackle the problems of hunger and food waste as two sides of the same coin. Since the birth of the project, more than sixty chefs from around the world joined Bottura in his community kitchen to transform food surplus into healthy meals for those in need.
While Osteria Francescana invites diners on an iconoclastic re-imagining of the Italian cuisine, Bottura’s second restaurant, Franceschetta58, is a casual restaurant that features exceptional ingredients served in a convivial atmosphere. With his menu, head chef Francesco Vincenzi interprets Emilian culinary culture with a contemporary look, working closely with small local producers.
Gucci Osteria da Massimo Bottura opened in 2018 in Florence, the cradle of the Renaissance, with the desire to honor the marriage between local traditions and multicultural encounters. The menu, created by co-executive chefs Karime López and her husband Takahiko Kondo, aims to celebrate their culinary experiences around the world through the use of best quality Italian ingredients: the restaurant was awarded its first Michelin Star in 2019. In early 2020, Gucci Osteria da Massimo Bottura opened its doors to the public in Beverly Hills, Los Angeles, and more recently, in Tokyo(August 2021), and in Seoul (February 2022), with great success. In November 2022 Gucci Osteria da Massimo Bottura Tokyo received its first Michelin Star.
In 2019, Massimo Bottura and his wife Lara Gilmore opened Casa Maria Luigia, a 12-room guest house on an 18th-century property surrounded by the agricultural landscape of the Emilian countryside, manicured gardens and contemporary art, with the desire to extend the art of hospitality beyond the doors of Osteria Francescana. FRANCESCANA at Maria Luigia is a dining experience that takes place in a renovated carriage house with open kitchen and communal tables. The culinary journey features a 9-course tasting menu with a selection of the most iconic dishes from Osteria Francescana including “Five Ages of Parmigiano Reggiano”, “The Crunchy Part of the Lasagna”and “Oops! I Dropped the Lemon Tart”.
In June 2021, Massimo Bottura reopened the Cavallino restaurant in collaboration with Ferrari, alongside the architect and designer India Mahdavi, with the desire to give new light to this iconic place that represents the history of Ferrari and the culinary traditions of Emilia Romagna. Today, the kitchen of Enzo Ferrari’s historic restaurant is run by Chef Virginia Cattaneo and the Modenese chef Riccardo Forapani, who arrived at the Cavallino after 13 years of experience at Osteria Francescana. They serve a cuisine that delicately balances traditional cooking and innovative culinary techniques, using the best local ingredients and artisanal products.
In addition to the restaurant business, Massimo is the founder and curator of the Villa Manodori product line of award-winning balsamic vinegar and olive oil, expressing a lifetime pursuit of quality ingredients. Today the complete product line can be purchased online and in the finest gourmet shops around the world.
In 2023, Massimo Bottura and his wife Lara Gilmore received the Premio Diplomazia Culturale (Cultural Diplomacy Award) conferred on them by the Consulate General of the United States of America.
2024 saw the opening of Torno Subito, a restaurant that aims to transport its guests on a journey through time, capturing the sophisticated yet relaxed atmosphere typical of the Romagna Riviera in the 1960s. First in Singapore, in partnership with COMO Group, and later that year in Miami, in collaboration with King Goose Hospitality. In May, Casa Maria Luigia was awarded three Michelin Keys, a recognition dedicated to hospitality. In November, the restaurant Al Gatto Verde received both a Green Star and a Michelin Star by the Michelin Guide.
Credits
Portrait: Letizia Cigliutti
Restaurant (interior): Paolo Terzi
"Our mill is celebrating its 320th birthday. With pride, we continue to look ahead while holding on to two simple values: love and passion" says Alberto Naldoni, CEO, words spoken directly from Molino Naldoni’s stand at Tuttofood in Milan, accompanied by Master Pizzaiolo Luciano Sorbillo, global ambassador of Neapolitan pizza and partner of Molino Naldoni.
With two milling plants and a daily production of 450 tons of wheat—over 80% of which is Italian—Molino Naldoni is experiencing significant growth both in Italy and abroad. It is a perfect example of the best Made in Italy has to offer, especially in the pizza market, where it is gaining recognition with Smorfia, a flour made from 100% Italian wheat and approved by AVPN.
In 2025, the company has focused its efforts on the international launch of Eterea, a type ‘0’ flour with a W320 strength, made with toasted wheat germ. “Eterea is an extremely versatile product that we recommend for contemporary pizza, ruota di carro style, and Roman-style pizza” explains Luciano Sorbillo. Eterea's distinctive feature is its toasted wheat germ content, which makes it particularly rich and nutritious, resulting in a light, fragrant, and well-aerated dough. “Eterea,” Sorbillo continues, “is the right flour for our times. In direct dough preparations, it allows for above-average water absorption, and the toasted wheat germ gives it a unique flavor and color.”
Eterea is traveling the world. After its debut at Sigep, its journey continued across the most important trade fairs in the industry, bringing Italian quality to the global stage: from Lyon to Dubai, from Las Vegas to Riyadh, with stops in Madrid, Milan, and Cologne.
A global success that reaffirms Molino Naldoni’s mission: to reshape tradition with passion, expertise, and Italian wheat.
When it comes to meat mincers, Fimar is the first name that comes to mind!
We’ve been manufacturing meat mincers since 1979 - back when there were very few producers and only a single model available.
Today, our range includes everything from compact models with 8 kg bowl capacity to larger versions up to 32 kg. The models come in different configurations, with either full-body casings or aluminum structures.
Reverse function and fully removable grinding unit make cleaning easier and faster - an essential advantage for practical, time-saving use.
Thanks to a complete set of knives and plates, you can achieve any type of grind in just minutes.
Fimar meat mincers are solid, reliable, and built to last.
Partner with a company that’s been shaping the future of professional foodservice equipment for over 50 years.
Become a distributor or explore our full range at: fimarspa.it
Contact our Sales Director Gian Paolo Aversa and discover our company!
A celebration of Italian excellence: new truffle-based delicacies introduced to international buyers
La Rustichella Truffles proudly showcased its latest gourmet innovation at the renowned TuttoFood trade fair in Milan, captivating food enthusiasts and international buyers with the debut of a new line of truffle flavoured spreadable cream.
Known for its premium truffle products that combine tradition with refined taste, La Rustichella Truffles continues to elevate Italian excellence on the global stage. The newly launched creams featuring black truffle flavoured hazelnut chocolate, white truffle flavoured white chocolate and black truffle flavoured pistachio are designed to bring a touch of luxury to everyday treats, from simple topping to fine dessert creations.
The response at TuttoFood was enthusiastic, with visitors praising the perfect balance of authentic truffle aroma and smooth, creamy texture. It is an absolute innovation in the world of sweet truffles with its surprising and unique taste, capable of creating new consumptions opportunities.
This launch marks a significant step in the brand’s international expansion strategy, offering gourmet consumers around the world a new way to experience the magic of truffles.
For more information or distribution inquiries, visit www.larustichellatruffles.com
Caseificio Tonon, a longstanding partner of master pizza-makers, presents two new Fiordilatte mozzarella options designed for professional use: Taglio Roma and Taglio a Coltello.
Taglio Roma is ideal for quick baking and ready-made bases such as pinsa, pala, pan, or tray pizzas. The small, uniform cubes are easy to portion and ensure even distribution, reducing prep time and guaranteeing consistent results. During baking, they melt evenly without releasing excess liquid, keeping the mozzarella white and stretchy. The full, fresh milk flavor enhances every bite, raising the overall quality of the pizza.
Taglio a Coltello, inspired by the artisanal cut of bocconcino, is designed for more experienced pizzaioli. Its irregular shape requires careful handling but offers a unique texture. Perfect for short, high-temperature bakes—such as Neapolitan pizza—it melts into a soft, dry finish that brings out the best in every ingredient.
With over sixty years of expertise, Caseificio Tonon continues to innovate, delivering high quality, reliable service, and tailored support for pizza professionals.
Leverano DOC is a renowned Italian wine designation from the Salento area in Puglia, southern Italy. This DOC zone produces exceptional red, white, and rosé wines that showcase the unique character of indigenous grape varieties and the region’s Mediterranean climate.
The Leverano DOC region boasts a rich viticultural history dating back centuries, rooted in traditional farming passed down through generations. The main grape varieties used are Negroamaro and Malvasia Nera for reds and rosés, while whites primarily use Verdeca and Malvasia Bianca. Negroamaro, meaning “black bitter,” is native to Puglia and gives Leverano wines their deep color, bold aroma, and balanced tannins.
Leverano DOC wines are known for their elegance and versatility.
Leverano DOC wines are perfect companions to many dishes:
Leverano DOC wines provide authentic flavors of Puglia’s terroir at an excellent value, making them a favorite among wine lovers looking for quality and tradition. Whether you prefer a robust red or a refreshing white, Leverano DOC offers something for every palate.
Explore Leverano DOC wines today to experience the rich heritage and bold flavors of southern Italy’s Puglia region!
Caprese salad, or Insalata Caprese, is one of Italy’s most beloved dishes. Known for its fresh ingredients and vibrant presentation, Caprese is a celebration of Italian culinary philosophy: simplicity, quality, and seasonality.
Named after the island of Capri in southern Italy, Caprese salad first gained popularity in the 1950s as a patriotic dish. Its ingredients—tomatoes (red), mozzarella (white), and basil (green)—mirror the colors of the Italian flag. Originally served as an antipasto in local trattorias, the dish quickly became a staple across Italy and internationally.
Making Caprese salad is as simple as it is delicious. Here’s what you need:
Slice the mozzarella and tomatoes into even rounds.
Optional additions include a splash of balsamic vinegar or a sprinkle of oregano for extra flavor.
Caprese salad pairs wonderfully with:
Why Caprese salad stands out
Caprese salad is gluten-free, vegetarian, and rich in nutrients. It’s ideal as a summer appetizer, a side dish, or a light lunch. Its balance of creaminess, acidity, and herbaceous notes makes it universally appealing.
Cream with Pecorino Romano P.D.O. cheese, butter and pepper. To be used for the preparation of the classic Italian “Cacio e Pepe” pasta, excellent for the preparation of pizzas and crostini or as a side sauce for burgers. Gluten free.
Cacio e Pepe is a simple cream, but rich in history and curiosity. It is said to have ancient origins, among the shepherds and farmers of the Agro Romano, who prepared it with long-life ingredients. This dish is famous for its creaminess obtained with the right creaming of the pecorino romano and the cooking water.
PIZZA CACIO E PEPE
Ingredients for 1 pizza
80g mozzarella
40g Cream "Cacio e Pepe"
30g broad beans
q.s. Peppercorn Cuvée, Spice Mixture Coarse
Method
Top the pizza base with all the ingredients and bake in the oven.
When cooked, sprinkle the pizza with pepper.
If you're looking to explore Italy through its flavors, the Amalfi Coast & Mozzarella Experience is the perfect gourmet adventure. From the sun-kissed hills of Sorrento to artisan cheese farms in the countryside, this tour immerses you in the culinary soul of Campania.
The journey begins in Sorrento, a charming town perched above the Mediterranean. Famous for its dramatic cliffs and sea views, Sorrento is also home to some of Italy’s oldest lemon groves. Here, you’ll taste authentic limonata—made with the local “Sfusato Amalfitano” lemons—and learn how limoncello, the region’s iconic liqueur, is traditionally produced.
The tour continues inland, where family-run dairies produce the celebrated mozzarella fior di latte. Unlike the buffalo version, fior di latte is made from high-quality cow’s milk and offers a fresh, milky flavor and elastic texture. You’ll witness the entire process, from milk to curd to the final hand-shaped balls of cheese—then taste it warm, straight from the vat.
Another highlight is Provolone del Monaco DOP, a semi-aged cheese with a bold flavor and spicy notes, produced in the hills around Vico Equense. It’s often aged in natural caves and served in slices or grated over pasta. The name “del Monaco” refers to the cloaked shepherds who once brought the cheese to Naples markets.
No visit to Campania is complete without pizza. In Naples, just a short drive away, you’ll enjoy an authentic Pizza Margherita, made with local mozzarella, San Marzano tomatoes, and fresh basil—reflecting the colors of the Italian flag.
Why Caprese salad stands out
Caprese salad is gluten-free, vegetarian, and rich in nutrients. It’s ideal as a summer appetizer, a side dish, or a light lunch. Its balance of creaminess, acidity, and herbaceous notes makes it universally appealing.
Experience the Amalfi Coast like never before—through its iconic flavors, artisan producers, and unforgettable coastal charm.
From the heart of Northern Europe’s alpine traditions comes inspiration for one of Molino Colombo’s most distinctive creations: the Tirolese Blend. This rustic wholegrain mix, enriched with sunflower, flax, and pumpkin seeds, is designed for professionals seeking bold flavour and authentic character in their baked goods.
Developed to support a healthier, more balanced diet, the Tirolese Blend is naturally rich in fibre, promoting digestive wellness, glycaemic balance, and longer-lasting satiety. Its carefully selected ingredients – including rye and buckwheat flour – make it low in gluten and high in valuable nutrients such as potassium, minerals, and B vitamins.
The mix yields a dark, structured crumb with a pleasantly intense flavour, ideal for crafting artisan breads, crackers, and crisp grissini. The seeds provide a crunchy texture and a rustic visual appeal, while contributing healthy fats and plant-based proteins to the nutritional profile.
With its authentic taste and nutritional value, Tirolese Blend meets the needs of modern consumers looking for both character and wellness in their bread.
A blend designed to nourish and delight — rustic, flavourful, and uncompromisingly wholesome.
Classic cocktails are experiencing a resurgence, bringing timeless drinks like the Daiquiri and Long Island Iced Teaback into the spotlight. Bartenders are reviving these iconic recipes with modern flair—updating proportions, experimenting with new ingredients, and refining techniques, all while honoring the original spirit.
The resurgence of these drinks is fueled by a desire for authenticity and balance. Consumers are looking for cocktails with fewer ingredients, cleaner flavors, and a strong identity. Leading industry rankings and guides have helped maintain the visibility of these classics, inspiring professionals to bring them back with a twist.
These updated versions keep the heart of the original drink alive while elevating the experience with fresh techniques and ingredients.
Today’s bar menus often highlight these reimagined classics, offering curated lists that celebrate both tradition and innovation. The focus is shifting toward quality over complexity, with expertly balanced drinks that tell a story and showcase the skill of the bartender.
The return to classic cocktails is more than a trend—it’s a movement that honors the history of mixology while opening doors to creative expression. This blend of nostalgia and innovation makes these drinks more relevant than ever.
Discover the new wave of cocktail culture—where timeless recipes are reborn for the modern drinker, combining heritage with bold, contemporary flair.
Così Com’è continues to champion transparency and quality with two key innovations on its labels. Through blockchain-based supply chain traceability, accessible via QrCode, consumers can explore the full journey of each tomato - from field to jar.
Each product also features suggested cooking times, carefully tailored to bring out the best in every variety: the red datterino, sweet and intense; the yellow datterino, delicate and fruity; the orange datterino, soft and aromatic; and the pizzutello, rich and full-bodied. A simple yet valuable detail for those who love to cook with care and elevate every ingredient.
All our tomatoes are grown in the Piana del Sele, a fertile plain in Southern Italy kissed by the sun and caressed by sea breezes. This unique microclimate, combined with a short and controlled supply chain, ensures exceptional freshness, flavor, and consistency. From seed to harvest, every step is monitored to preserve the natural richness of the fruit.
With Così Com’è, quality is not just seen—it’s tasted. And now, it’s also perfectly timed.
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