This autumn, Sud Forni will take part in two important events dedicated to the professional pizza industry, with the aim of strengthening the company’s international presence and reinforcing relationships with distributors, partners and industry professionals.
From 15 to 17 September, Sud Forni will be in Naples for the Vera Pizza Napoletana Champion 2026, a competition designed to showcase pizzaioli who stand out for their technique, experience and commitment to quality. During selected stages of the competition, participants will bake with a Sud Forni Opale oven, relying on its precision, thermal stability and responsiveness in a demanding professional environment.
The main event of the season will be the European Pizza Show, taking place on 18 and 19 November at ExCeL London. Sud Forni will attend alongside its distributor, Pizza Solutions, within a dedicated stand featuring a broad and representative selection of the company’s product range.
Visitors will be able to see a three-deck Topazio, a two-deck Zaffiro, an Opale STN, a full-copper Opal Grün, as well as the domestic models Spinello and Opalino.
The London event will offer visitors the opportunity to discover Sud Forni’s modular professional solutions, multi-deck configurations and compact models, all designed to meet a wide variety of production and commercial requirements.
For Sud Forni, both events represent valuable opportunities to highlight the quality of its manufacturing, strengthen existing partnerships and develop new relationships in Italy and abroad.
Distributors and partners are warmly invited to meet the Sud Forni team in London to discuss projects, opportunities and future collaborations.
In September the combine harvesters enter Europe's largest rice basin. An itinerary for restaurateurs among abbeys, canals and rice mills, and a guide to the raw material, so the label of the world's most misunderstood Italian dish never fools you.
In September the plain between Vercelli and Novara changes colour. The "checkerboard sea" that mirrors the sky in spring has turned to gold: the ears bow their heads, the water has been drawn off and the combine harvesters advance through the paddy basins. Here, between the Sesia and Ticino rivers, beats the heart of European rice growing — Italy is in fact the continent's leading producer — and Vercelli is, by history and by volume, its capital.
The journey begins where everything began: at the Principato di Lucedio, the Cistercian abbey founded in 1123 at the gates of Trino, whose monks shaped the land reclamation that would turn marsh into paddy. Not far away, at Tenuta Colombara in Livorno Ferraris, you can touch the other revolution: Carnaroli aged for up to seven years, kept in a farming hamlet where the dormitory of the mondine, the seasonal rice weeders, survives intact, along with the memory of an epic the cinema made immortal with "Bitter Rice". Third stop, the Canale Cavour: opened in 1866, it draws water from the Po and distributes it through a hydraulic network that is an open-air lesson in engineering. At the table, the territory tells its story in two twin, rival dishes: panissa from Vercelli, with Saluggia beans and salam d'la duja, the local salame preserved under fat, and paniscia from Novara, greener with vegetables. Many farmsteads have their own rice mill and farm shop: that is where the restaurateur builds the direct relationships — and the stories — that later earn their keep at the table.
The raw material: learning to read the label
Carnaroli was born in 1945, selected by the De Vecchi brothers: a long grain, rich in amylose, able to absorb flavours while staying al dente. It is the "king of risotto rice", yet its very name hides the trap every buyer should know: under Italian rice law, the word "Carnaroli" on a label can also denote one of its many similar varieties. The original variety in purity is recognised by a single word: Carnaroli Classico, the term the law reserves for authentic, traceable varieties. Those seeking territorial guarantees have two more compasses: Riso di Baraggia Biellese e Vercellese DOP, Europe's first protected designation of origin for rice, grown in the high, cold lands at the foot of the Biella Alps, and, moving to the Verona area, Riso Nano Vialone Veronese IGP, the semifino that absorbs up to twice its weight and gives softer, wavier risottos, beloved with fish. One last key word: ageing. A rice rested for a year or more stabilises its starches, absorbs better and is more forgiving in the pan — a precious ally in professional kitchens.
Outside Italy, risotto is often a misunderstanding: treated as a side dish, drowned in cream, made with rinsed rice or long-grain varieties, served as a compact timbale or, worse, as an overcooked base beneath a grilled protein. The truth, simpler and more demanding: creaminess is not added, it is extracted. The starch of the grain releases it; the mantecatura— the final beating off the heat with cold butter and Parmigiano, completes it. And the result must be all'onda: poured onto a flat plate, it has to move. Telling the guest this story, perhaps starting from a vintage-dated tin or a bag of Classico, is already half the dish.
Never cream. Creaminess comes from the starch and the mantecatura: cold butter and Parmigiano off the heat, one minute of covered rest, and the result beats any shortcut.
Do not rinse the rice. Water carries away the surface starch — exactly what builds the cream. For the same reason, no boil-and-drain cooking.
Never skip the toasting. Dry or with a little fat, until the grain is hot to the touch: it seals the starch and prepares the gradual absorption of the broth.
Serve it all'onda. A flat plate and a fluid consistency that settles with a tap under the base: if the risotto stands up on its own, it is already another recipe.
Risotto waits for no one. It is served to the minute: the guest waits for the risotto, never the other way round. In professional service a partial pre-cook, chilled on trays, is legitimate, but the finishing — broth, wave, mantecatura — happens only to order.
A Campanian company that for over forty years has brought Southern Italian tomatoes to tables worldwide, uniting farming tradition with modern production.
These days, in the fields at the foot of Vesuvius, the harvest is nearing its end. Work still continues, bringing in the last ripe tomatoes, ready for processing according to know-how handed down for generations in Campania: that of the home cooks and farmers who long before industry made preserving a craft of precision.
This heritage gave rise, in 1979, to Lino Cutolo's project: to give that experience industrial scale without betraying its origins. Today Ciao - Il Pomodoro di Napoli produces in Mercato San Severino (Salerno) and is distributed across five continents.
The range rests on two reference products: the Roma-type peeled tomato, with firm flesh and bold flavour, and the San Marzano of the Agro Sarnese-Nocerino D.O.P. area, recognised for its fine texture, low acidity and traceability. Alongside these: passata, crushed tomatoes, cherry tomatoes, concentrate and a dedicated legumes line.
Quality is ensured by the Ciao Method, which cuts the field-to-can journey to a few hours, preserving the colour, aroma and flavour of freshly picked fruit under constant checks. Ciao's Circle is built on the same principle: the chefs and pizza makers who, from fine dining to the neighbourhood pizzeria, carry the brand into kitchens worldwide.
Autumn opens with a busy programme of events. In September the company takes part in Pizza Village in Milan (8-13) and in Pomofest in Nocera Inferiore, across two editions (10-13 and 17-20), before two international dates: the Saudi Food Show in Riyadh, on 27-29, and I Love Italian Food in London on the 29th. In October it heads to Paris for SIAL (Pavillon 1, Stand h-01), from the 17th to the 21st.
As the season draws to a close, here are the guidelines for pizzaioli and international buyers: what the DOP really guarantees, how to unmask italian sounding, and how to treat the king of peeled tomatoes.
By late September, the picking crews walk the rows of the Agro Sarnese-Nocerino for the last time. The San Marzano harvest is not one gesture but many: the fruit ripens unevenly, and tradition — now written into the production rules — demands it be picked by hand, pass after pass, only when fully red. When the final crates leave the fields between the Sarno river and the slopes of Vesuvius, a year of the world's most imitated tomato is sealed into cans: elongated fruit with thick flesh, few seeds and a gentle, almost sweet acidity.
It is precisely that soil that the Denominazione di Origine Protetta, in force since 1996, certifies. The full name matters: Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP, grown and processed in some forty municipalities across the provinces of Salerno, Avellino and Naples, on the volcanic plain shaped by Vesuvius. Only two admitted varieties: San Marzano 2 and Kiros, and only two possible forms: whole peeled tomatoes and fillets. No passata, no chopped pulp, no paste. Every genuine can carries the EU PDO symbol, the seal of the Consorzio di Tutela and a progressive serial number.
The paperwork matters because the theft is enormous. According to Edoardo Ruggiero, former president of the San Marzano tomato Consorzio, up to 95 per cent of the "San Marzano" sold in the United States is not authentic. The mechanics are subtle: the seed travels, the soil does not. Cans labelled "San Marzano style", "San Marzano variety", or simply carrying the name with no DOP mark at all, trade on a reputation built by others, and the 25-million-dollar class action filed in a US federal court in 2025 over "Certified San Marzano" labelling shows how hot the issue has become. It is a chapter of the italian sounding economy, a global market of fake Italian food estimated at well over 100 billion euros a year, and one more reason to support initiatives such as ITA0039 | 100% Italian Taste Certification, created to certify authentically Italian restaurants around the world.
And then, the sauce, because the finest raw material can be ruined in thirty seconds of blending. The Neapolitan school allows no debate: the peeled tomatoes are crushed by hand or passed through a food mill, seasoned with salt alone, and that is all. On a pizza napoletana the sauce goes on raw: the oven does the cooking. The high-speed blender is the enemy: it shatters the seeds, releasing bitter notes, and whips air into the flesh, dulling colour and flavour. Nor is sugar needed: the low, elegant acidity that made this tomato famous is exactly the point. One last note for the season: the new crop reaches export markets in autumn. Ask your supplier for the current harvest, because a can of San Marzano, like a wine, has its vintage.
• The full name. Only "Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP" is the real thing. "San Marzano style", "type" or "variety", or the bare name without DOP marks, is a red flag by design.
• The three marks. The EU PDO symbol, the seal of the Consorzio di Tutela and the progressive serial number must all appear on the label. If one is missing, ask questions.
• Whole or fillets, nothing else. The production rules admit only whole peeled tomatoes and fillets: a "San Marzano DOP" passata, pulp or diced simply does not exist.
• Seeds are not soil. The variety can be planted anywhere in the world; the DOP certifies the place and the method. "Grown from San Marzano seeds" in California or elsewhere is not, and cannot be, DOP.
• Price and traceability. Genuine DOP costs more because it yields less and is picked by hand. Ask your supplier for the certification documents, check the register of authorised producers with the Consorzio, and specify the new harvest in your orders.
Puff pastries and large leavened products with Sebastiano Caridi
6 October, Faenza @ Molino Naldoni | A one-day event for professionals
How can you tackle the Christmas production peak with greater organisation, control and efficiency? The answer comes from Molino Naldoni’s Fermentum Academy, with the training day ‘From Grain to Pastry’ led by Pastry Chef Sebastiano Caridi.
A practical, technical course dedicated to large leavened products and puff pastries, panettone, pandoro and viennoiserie, designed for those who wish to perfect their techniques and processes, optimise workshop workflows and achieve increasingly consistent results.
The stars of the show are Molino Naldoni flours, the very best for pastry-making. In particular, ‘Vienna’, used by Caridi in his work with sourdough and in large leavened products, and ‘Praga’, designed specifically for making croissants. Two flours, two specific uses, a single aim: to offer professionals reliable tools to control the process and bring out the best in the product.
‘I’m drawn to Vienna for its balanced aroma, ease of use and, above all, its consistency and reliability. It allows me to monitor the sourdough starter and tackle even long fermentation periods with great confidence.’ Sebastiano Caridi, Pastry Chef.
This is the mission of Molino Naldoni’s Fermentum Academy: to offer the same programme throughout Italy and worldwide, dedicated to pizza, bread, pastries and fresh pasta, bringing together the mill’s expertise with the experience of professionals. A journey that creates value starting from the grain, transforming the raw material through knowledge and skill.
Molino Naldoni, a company from Romagna with over 300 years of history, mills 450 tonnes of wheat a day naturally and without additives – 80 per cent of which is Italian – and promotes a culture of high-quality raw materials both in Italy and abroad. Because flour is not just an ingredient: it is the starting point of a chain of knowledge that stretches from the wheat to the people.
Fermentum Academy – information and bookings: marketing@molinonaldoni.it
From the UNESCO hills of the Langhe to Europe's highest active volcano: three study trips to turn a wine list into an authentic story.
There is one month when Italian wine country reads like an open book: September, when the vine rows bow under the weight of the grapes and the cellars fill with the scent of new must. For a restaurateur, travelling through these territories at harvest time is not a holiday: it is an education. Every producer you meet becomes a face, every label a story to bring to the table.
Langhe. Among these UNESCO World Heritage hills, September belongs to Dolcetto and Barbera, while Nebbiolo ripens slowly in the golden light that precedes Barolo and Barbaresco. Walking the crus, sitting in the cellar with families who have made wine for generations: here you learn that elegance, in the glass as in hospitality, is born of patience.
Franciacorta. Italy's earliest harvest begins as soon as August: by September the wineries are a hive of activity, and it is the ideal moment to understand the metodo classico, the long months on the lees, the age-old gesture of remuage. Invaluable knowledge for anyone who wants to serve Italian sparkling wine with true expertise.
Etna. At the opposite extreme, Italy's latest harvest: on the volcano, the Nerello Mascalese and Carricante grapes wait for October, and September offers vines heavy with fruit among lava-stone terraces and century-old vines. Mountain wines in the heart of the Mediterranean: a wonder that wins over any guest.
And then there is the September light, the most photogenic of the year: a harvest documented with care is worth weeks of content for a restaurant's social media. Yet the most precious souvenir remains authenticity. A wine list built on places and people does not simply list bottles: it sparks conversation, justifies the price, and earns the guest's loyalty. And it is the most sincere ambassador of Made in Italy in the world.
September's key dates
Harvest is the busiest time of the year and many wineries restrict visits: plan weeks ahead, working where possible through the Consorzi di tutela — Barolo Barbaresco Alba Langhe e Dogliani, Franciacorta, and Etna DOC — which welcome trade professionals and organise dedicated incoming programmes. September's calendar is on your side: the Douja d'Or in Asti, the Festival Franciacorta in Cantina and ViniMilo, on the volcano's eastern slope, make it possible to meet dozens of producers in just a few days.
Many labels of excellence travel in limited allocations: ask each winery for its importers in your country, consider temperature-controlled groupage shipments, and reserve the new vintage before it reaches the market.
Back at the table. A small label discovered in the vineyard, absent from mass distribution, is worth more than a famous name: it sets your list apart, gives your dining room a story worth telling and — with the support of the international buyer programmes of ITA (ICE-Agency), turns the journey into a lasting business relationship.
September is the moment when many professional kitchens begin to move away from the lightness of summer. Menus become warmer, more structured and comforting, while chefs return to preparations with richer sauces, contrasting textures and generous fillings.
Few Italian dishes capture this transition as effectively as Sicilian arancini al ragù.
Golden and crispy on the outside, soft and intensely flavourful inside, they bring together some of the elements that have made Italian cuisine so recognisable around the world: familiar ingredients, strong regional identity, craftsmanship and an immediate appeal to the palate.
Traditional arancini combine saffron-scented rice, meat ragù, peas and cheese, enclosed in a compact rice shell that is breaded and fried. Sicilian tradition also has a clear geographical distinction: the round arancina is mainly associated with western Sicily and Palermo, while the conical arancino belongs to the island’s eastern tradition.
This is therefore more than a question of terminology. The difference reflects Sicily’s gastronomic diversity and the way the same preparation can take different forms within a single region.
For an international restaurant, this is part of its value. Describing an arancino simply as a “fried rice ball” means losing precisely what makes it interesting: its connection with Sicily, its shape, its technique and the culinary culture behind it.
From a professional kitchen perspective, the strength of an arancino lies in its gastronomic architecture.
The rice must be compact enough to hold its shape while remaining soft after frying. The ragù needs to be rich and concentrated, not runny. The cheese should provide both savouriness and structure. Finally, the coating must create a thin, crisp surface capable of protecting the filling during cooking.
Traditional preparation involves cooking the rice with saffron and cooling it before shaping, while the ragù is prepared separately. Caciocavallo is one of the cheeses traditionally used in the filling.
For a well-organised kitchen, this means that much of the production can be planned in advance, leaving frying and final preparation to the service stage.
Ragù is the element that turns an arancino from a generic fried rice product into a preparation strongly rooted in Sicilian cuisine.
Traditional versions use minced meat, tomato, peas and aromatic vegetables, with variations reflecting different local traditions. The filling must be rich but sufficiently concentrated to remain inside the arancino during shaping and frying.
For international chefs, it is also the point where the dish can become particularly versatile. A restaurant can retain a traditional ragù to highlight its original identity, or develop its own interpretation while preserving the essential balance between rice, savoury filling, cheese and crisp coating.
Arancini have several characteristics that make them particularly interesting for contemporary foodservice.
They can be served as an aperitivo, appetiser, sharing dish, bar offering or street-food item. Their format also makes them suitable for casual-dining restaurants and venues looking for Italian dishes that are immediately recognisable while still carrying a strong regional identity.
In a more refined menu, the preparation can be served in a smaller format and transformed into a composed appetiser. A larger version can instead become a substantial comfort food dish.
The challenge for the chef is therefore not to make the arancino more complex, but to understand where it belongs within the menu.
As the seasons change, guests begin to look for warmer and more substantial dishes without necessarily being ready for the richer cooking of winter. Arancini fit perfectly into this space.
The international appeal of arancini is easy to understand. They are immediately accessible even to guests who are not yet familiar with Sicilian cuisine, while also offering enough cultural depth for a restaurant that wants to communicate an authentic Italian identity. They also demonstrate an important principle of Italian cuisine.
Authenticity does not necessarily mean keeping a preparation unchanged over time. It means understanding which elements define it before deciding what can change.
In the case of the arancino, those elements are clear: Sicilian identity, rice, a structured filling, cheese, a crisp coating and frying.
Everything else can become a space for dialogue between tradition and contemporary restaurant cooking.
And perhaps this is precisely why, as professional kitchens enter September and begin planning their new menus, arancini al ragù deserve a place that goes beyond simple street food.
They are a compact, immediately recognisable expression of Sicilian cuisine, capable of travelling, adapting and preserving their identity on tables around the world.
SIAL Paris 2026, the biennial international trade fair, is one of the key events on the global food industry calendar. A hub of innovation, it brings together producers, distributors, restaurateurs, importers and exporters from around the world. It's a valuable opportunity to meet industry professionals, discover new products, and explore emerging trends.
Di Marco will present its signature Pinsa bases, designed to enrich, diversify or even rewrite the menus of bistros, restaurants, hotels, pizzerias, bars, and street food concepts.
The Original Pinsa Romana: simply essential
At the heart of the Di Marco range is the Original Pinsa Romana in its classic oval shape, created for plated service. Its unmistakable crunch makes it an attractive base for both traditional recipes and more contemporary pairings.
Just a few carefully selected ingredients, balanced flavours and a smart presentation are enough to create a distinctive menu. It also gives chefs the freedom to adapt their offering to different times of day, customer profiles and price points.
Sorriso: a fresh take on food to go
Alongside the Original Pinsa Romana, Di Marco offers Sorriso Pinsa Pocket, a versatile solution for counter service, takeaway and street food. Sorriso gives consumers a new way to enjoy food on the go.
In place of a conventional burger bun or hot dog bun, it provides a lighter, more balanced alternative, with all the distinctive character of Pinsa Romana. Its versatility makes it easy for food professionals to create simple, flavourful and original combinations while using ingredients efficiently and keeping food costs under control.
Both products are simple to handle and prepare with standard kitchen equipment. The bases are finished in the oven for about five minutes with a drizzle of olive oil, then easily adapted to different tastes, traditions and culinary styles.
From the slopes of Gran Sasso, a silky pork spread scented with sweet pepper, rosemary and orange zest. Less famous than 'nduja — and with a personality every chef should get to know.
What it is. In the province of Teramo, across the hill and mountain country of the Monti della Laga and Gran Sasso ranges, the word ventricina means something profoundly different from the famous, sliceable ventricina of the Vasto area further south. Here the salume is spread, not sliced: trimmings of prosciutto, pancetta, guanciale and sugna (leaf lard) are ground extra-fine, in several passes, into a rosy cream in which fat accounts for anywhere between 50 and 70 per cent of the mix, depending on the family recipe. Its signature is the aromatic profile: sweet and hot pepper, garlic, black pepper, and then the notes you don't expect, rosemary, fennel seeds, orange zest. Traditionally cased in the pig's stomach (the ventre that gives it its name) or bladder and aged only briefly, a matter of weeks, it is a fresh, living product, listed among Abruzzo's Traditional Agri-Food Products (PAT), Italy's official register of heritage foods.
Why chefs should care. Because it is not merely a salume: it is a ready-made aromatic fat, a concentrate of flavour that works in the kitchen like butter ennobled by its territory. If Calabrian 'nduja conquered the world's kitchens with fire, ventricina teramana plays a subtler game: gentle heat, citrus, mountain herbs. The yield is remarkable, a few grams transform a dish, and your food cost will thank you. Then there is the story to tell front of house: a salume born in the pig's belly, a child of Apennine farming culture, that almost none of your competitors have on the menu. The kind of difference that sets a wine bar's board or a tasting menu apart.
Temperature first. Straight from the fridge it falls silent: cold fat locks the aromatics away. Take it out twenty to thirty minutes before service, or spread it on freshly toasted bread, and it makes all the difference.
Heat, but gentle. The orange and rosemary notes are delicate: never prolonged high heat. Add it at the end of cooking, stir it through off the heat, or spoon it onto the pizza after the bake and let residual warmth do the melting.
As a finishing fat. A knob in place of butter to finish risottos and pastas, to glaze white meats or enrich roast potatoes: the smartest way to use it beyond the charcuterie board.
Preserving the flavour. Refrigerate at 0–4 °C (32–39 °F), away from light, and press film directly onto the cut surface to keep the fat from oxidising. For service, portion it under vacuum and use each portion within a few days of opening. Avoid the freezer: both the creamy texture and the perfume would pay the price.
A simple long drink built on pear and rosemary. No heavy spices, no special effects: early autumn told with what the orchard and the garden have to offer. And at the table it really works.
The Collins is about as food-friendly as a cocktail gets. Tall glass, plenty of ice, a spirit, citrus, a touch of sweetness and soda to top. Moderate alcohol, bubbles, freshness: the same things, when you think about it, that we ask of a wine meant for the table. On that frame the Pear & Rosemary Collins fits two seasonal ingredients and leaves it there. You won't find measurements here, and not out of laziness: every bar knows the grammar of a Collins, and every bar cuts it to its own taste.
The pear, to begin with. September is its best moment in Italy, Williams at the end of summer, Bartlett, to American readers, and then Abate Fetel. It is a shy sweetness, nothing tropical about it, and it gets along with gin without trying. Rosemary looks like the daring choice and is in fact the most logical one: juniper and rosemary are close relatives to the nose, the same resinous air of pine and Mediterranean scrub. The sprig in the glass doesn't argue with the spirit, it carries it on. Lemon keeps the drink's backbone straight, soda lengthens and cleans. That's it. No cinnamon, no cloves: the autumn that is just beginning, not the scented-candle kind.
For a restaurant there is one more virtue, prosaic but decisive: it takes no effort. The rosemary syrup is made ahead, you can count the ingredients on one hand, the margin is what long drinks always give. And there is a service gesture that costs nothing and stays with the guest: give the sprig a light pinch between your fingers before laying it on the ice. The rosemary reaches the nose before the first sip does.
Fresh pasta. Ricotta-and-greens fillings, butter and sage. The rosemary in the glass echoes the dressing, the bubbles lighten the egg dough.
Roast chicken. Here the match is almost obvious, and that's a good thing: the rosemary recalls the rotisserie's, the lemon's acidity cuts through the crisp skin. It works the way a young white would.
White fish. Sea bass, gilthead bream, a seared amberjack. The pear doesn't cover, the citrus accompanies, the soda cleans. It is territory where many reds cannot go, and this glass can.
Medium-aged cheeses. Tomas, young pecorinos. Cheese and pears go back as far as the old Italian saying about the farmer who must never find out how good they are together — and here the proverb goes straight into the glass. For your guests, it is a story ready to serve.
For decades, control knobs have symbolised command in professional kitchens. Today, Lotus takes control to the next level. With TOUCHLOTUS, the professional 70, 90 and 110 ranges feature digital touch controls that make interacting with the equipment more precise, intuitive and intelligent. It is not simply the way the equipment is controlled that changes, but what the control system can do. Temperatures, times and cooking parameters can be set precisely, monitored and stored. Cooking procedures become repeatable, results more consistent and equipment easier to manage. Technology does not replace the chef's expertise. It turns it into a method the kitchen can remember and reproduce. TOUCHLOTUS is more than a design or technology feature: it is a powerful, practical interface between the chef and the professional kitchen. A control knob can operate the equipment; touch control captures your professional expertise and makes it repeatable. We have transformed control into experience.
A traditional Piedmontese cake becomes a contemporary dessert with roasted pear, sheep’s ricotta and coffee
Italian pastry has a major advantage: many of its most interesting ingredients already carry a strong sense of place.
Nocciola Piemonte PGI is one of them. Traditionally used in hazelnut cake, it can go far beyond the classic combination with chocolate and become the protagonist of a more contemporary dessert.
The concept is simple: hazelnut cake, roasted pear, sheep’s ricotta, coffee caramel and toasted hazelnuts. Five elements, each with a precise role.
For an international restaurant looking for an authentic Italian ingredient, Nocciola Piemonte PGI offers a strong regional identity and remarkable versatility.
The Tonda Gentile Trilobata cultivar is appreciated for its intense yet elegant aroma, compact texture and characteristic crunch. Roasting enhances its fragrance, bringing out warm notes that pair particularly well with pastry, caramel and coffee.
For the chef, the key is to use the hazelnut through different textures rather than simply increasing its quantity: finely ground in the cake, toasted for the crunchy element and, if desired, transformed into a praline.
Chef tip: roast hazelnuts carefully. Excessive roasting introduces pronounced bitterness and can overwhelm the delicate aromatic profile that makes Piedmontese hazelnuts so distinctive.
The cake already provides richness and structure, so the pear should contribute juiciness and freshness.
Rather than using an overly smooth compote, work with roasted or lightly sautéed pieces of pear, keeping their structure intact. A touch of lemon adds acidity, while a small amount of honey reinforces the natural affinity between pear and hazelnut.
The fruit should remain recognisable on the plate.
Sheep’s ricotta introduces a delicate lactic note and a creamy texture without making the dessert excessively heavy.
It works particularly well because it creates a bridge between the warm, toasted character of the hazelnut and the freshness of the pear.
Keep it lightly sweetened. Vanilla, finely grated lemon zest and a pinch of salt are enough.
Chef tip: the ricotta should taste fresh rather than sugary. In a restaurant dessert, it should almost work like a seasoning.
Coffee adds the final layer of complexity.
A light coffee caramel introduces bitter and roasted notes, but it should remain a supporting element. The first impression should be dominated by hazelnut and pear, while the coffee should emerge mainly on the finish.
It is an effective pairing because coffee and hazelnut share a natural affinity with warm, roasted flavours.
The dessert is built around contrast rather than complexity:
Temperature also plays a role: a slightly warm slice of hazelnut cake paired with cool ricotta and warm or room-temperature pear creates another layer of contrast.
The result is unmistakably Italian without feeling nostalgic.
For international chefs, this dessert demonstrates an important principle: Italian identity does not require an overloaded plate or a catalogue of famous ingredients.
Sometimes, one carefully selected regional ingredient is enough.
The hazelnut retains a clear Piedmontese identity, while the technique, presentation and balance of flavours make the dessert suitable for a contemporary international restaurant.
The final plate should therefore remain restrained: a portion of warm hazelnut cake, a small quenelle of sheep’s ricotta, roasted pear, a few drops of coffee caramel and irregular pieces of toasted hazelnut.
No unnecessary decoration.
No ingredient added simply to make the dish more complicated.
Just an Italian ingredient, interpreted with precision.
In Pizza Napoletana, fiordilatte mozzarella is a technical component that plays a decisive role in the final result. High temperatures and short baking times require a product capable of melting quickly, retaining its structure and releasing a controlled amount of moisture, enhancing the overall balance of the pizza without weighing down the dough.
Taglio Napoli Extra, the new fiordilatte mozzarella format developed by Caseificio Tonon, was created to meet these requirements. Its cut has been designed to respond effectively to the baking dynamics typical of the Neapolitan tradition, providing professionals with a solution that ensures consistency, practicality and high performance.
Traditionally, pizza chefs start with a mozzarella ball and cut it by hand, creating irregular shapes that promote a natural melt in the oven. With Taglio Napoli Extra, Caseificio Tonon has taken this approach one step further by offering a ready-to-use format produced through a cutting technology that works the mozzarella from every side, replicating the movements of manual cutting. The result is a fiordilatte mozzarella made up of soft, irregular strips, designed to ensure practicality during service, natural distribution across the pizza and reliable performance in the oven, in keeping with the requirements of the Neapolitan tradition.
In the oven, the product’s behaviour is calibrated to ensure rapid yet controlled melting. The strips form the characteristic creamy white patches associated with Pizza Napoletana, while the medium moisture content limits the release of liquids, preventing pools of water from forming and affecting the structure of the dough. The texture remains soft and elastic, while the flavour is fresh and milky. Even after baking, the mozzarella retains a clearly visible presence, with soft edges and a glossy surface.
With the new Taglio Napoli Extra, Caseificio Tonon further expands its range of formats designed for different styles of pizza, confirming its specialisation in professional fiordilatte mozzarella. The offer is completed by a service built around technical advice, continuity of supply and solutions developed to provide practical support for the daily work of Master Pizza Chefs. Because every style of pizza has its own specific requirements, and the mozzarella format makes the difference.
September brings one of the simplest and most versatile ingredients of the season into Italian kitchens: grapes. Not only as a wine ingredient, but also as a culinary product in their own right. From Tuscany and Umbria to Veneto and Emilia-Romagna, rural traditions have turned fresh grapes and grape must into dishes that can still offer valuable inspiration for professional kitchens today.
A small seasonal menu featuring sausages with grapes, Florentine schiacciata con l’uva and sugoli brings together three very different preparations linked by the same theme: the grape harvest. It is also an opportunity to highlight seasonal ingredients while keeping food costs under control.
Popular in central Italy, the combination of sausage and grapes plays on the contrast between saltiness, richness and fruity sweetness. It is particularly suitable for professional kitchens because it requires no elaborate techniques and can easily be adapted to local ingredients.
For restaurants, an effective approach is to choose a good-quality local sausage and pair it with Italian table grapes that are aromatic without being excessively watery. The grapes can be left whole or partially crushed to create a natural sauce as they cook with the meat.
Chef tip: a touch of acidity, such as wine vinegar or a restrained reduction, can help balance the richness of the sausage and make the dish more dynamic.
Schiacciata con l’uva is one of the signature specialities of the Florentine countryside. Traditionally prepared during the grape harvest, it combines leavened dough, black grapes, sugar and extra virgin olive oil. Traditional recipes call for local wine grapes, typically small berries with seeds, which contribute both flavour and texture.
For professional kitchens, it can work as a rustic dessert, breakfast item or element of a tasting menu.
Chef tip: serving it warm, perhaps with a lightly sweetened cream or a fresh dairy product, can transform this rustic preparation into a contemporary dessert while preserving its identity.
Sugoli, particularly associated with the culinary traditions of Veneto and Emilia-Romagna, represent another stage of the harvest: fresh grape must is cooked and traditionally thickened with flour until it reaches a pudding-like consistency.
It is a classic example of Italian rural cooking and resourcefulness, developed to make full use of grape must beyond its role in winemaking.
Chef tip: today, grape must can be used as the foundation for plated or spoon desserts, paired with nuts, ricotta, yoghurt or fresh cheeses. The key is to keep the distinctive flavour of the must at the centre of the preparation.
For professional foodservice, the real value of these three dishes lies in their ability to create a clear harvest narrative using affordable and readily available seasonal ingredients.
Local sausage, Italian grapes and fresh grape must can become the building blocks of a seasonal menu that combines regional identity, simplicity, waste reduction and food-cost control.
For restaurateurs, the grape harvest is therefore more than an agricultural milestone. It can become a genuine opportunity for seasonal menu engineering, turning a traditional Italian moment into a contemporary dining experience.
In the hospitality sector, this mobility can take on a distinctive form. A professional may initially move abroad as a chef, pizzaiolo or bartender and then turn international experience into an entrepreneurial project: a pizzeria, restaurant, bakery, cocktail bar or consultancy business.
This is significant because what travels is not only financial capital. It is also technical expertise, professional training, product knowledge, service management and Italian gastronomic culture.
The strength of this heritage is also reflected in the international interest in Italian food culture. In 2025, Italy’s Ministry of Foreign Affairs involved more than 3,000 Italian companies in 949 initiatives for the Week of Italian Cuisine in the World, across 223 cities and 87 countries.
A skill set in growing demand
The international mobility of culinary professionals should also be viewed against the background of persistent recruitment difficulties in Italy’s hospitality sector. In 2025, tourism businesses planned around 1.17 million new hires, with demand concentrated particularly in accommodation and foodservice. The shortage of qualified staff remains a structural issue.
For chefs, pizzaioli and bartenders, therefore, moving abroad may represent not only an employment alternative, but also an opportunity for professional growth and entrepreneurship.
When an Italian professional opens a business abroad, they may also create demand for flour, pasta, tomatoes, cheese, cured meats, olive oil, wine and spirits from Italy. In this way, the individual professional can become a link between the Italian supply chain and the local market.
But opening abroad also means adapting. Costs, regulations, availability of raw materials, eating habits, formats and purchasing power can differ significantly from those in Italy.
The challenge is to preserve a recognisable Italian identity without simply reproducing the Italian model in another country.
The new wave of culinary migration can therefore be interpreted not only as a loss of talent, but also as a form of people-driven internationalisation.
Chefs, pizzaioli, pastry chefs and bartenders bring their professional heritage abroad, potentially creating new commercial relationships, promoting Italian products and strengthening the international reputation of Italian cuisine.
The real added value emerges when professionals export more than a recipe. They export a method, a culture and a model of hospitality.
Perhaps this is the essence of the new culinary migration: not leaving Italy behind, but leaving in order to bring Italy to the world.
For years, the story of Italian cuisine abroad has often been dominated by a familiar image: Italian recipes reinterpreted without a genuine understanding of their traditions, ingredients replaced, and portions adapted to the point where the original identity is lost. Japan and South Korea, however, tell a very different story.
In these two markets, Italian cuisine has become a discipline to study, master and, above all, adapt thoughtfully. It offers an interesting model for Italian companies looking to export not only products, but also gastronomic culture.
Japan is arguably one of the most sophisticated markets for Italian cuisine outside Italy. There are approximately 3,000 Italian restaurants in Tokyo, while professional associations and industry initiatives have created a well-established network of operators, importers and specialised chefs.
Perhaps even more significant is the presence of Japanese chefs who have chosen to train directly in Italy. Chef Yahei Suzuki, for example, studied and worked in several Italian regions before returning to Japan and developing his own interpretation of Italian cuisine. His career demonstrates how first-hand experience in Italy can provide the foundation for contemporary cuisine without simply reproducing Italy literally.
Chef Yoshiyuki Okuno likewise recalls spending around four years working in Italian restaurants in Japan before travelling to Italy at the age of 28. His approach is emblematic: understanding the original becomes a prerequisite for being able to reinterpret it consciously.
This is therefore not simply a matter of “copying” Italian cuisine. The Japanese market has developed its own professional culture around it. ACCI Gusto, a specialised event organised by the Japanese Association of Italian Cuisine, brings together producers, distributors, restaurateurs and industry professionals; in 2025, the event featured 100 exhibiting companies and approximately 4,000 trade visitors.
The Japanese market suggests an important rule for exporters: adaptation works when it is rooted in knowledge.
An interesting example comes from pasta. In Tokyo, Piatto Suzuki also serves a cold pasta dish featuring sweet shrimp, tomato, caviar and other ingredients: a preparation based on Italian techniques and sensibilities, but adapted to Japanese familiarity with cold dishes and specific approaches to presentation.
The same principle applies to Italian products. It is not enough to put “Parmigiano Reggiano”, “Prosciutto di Parma” or “Pecorino Toscano” on a label. In the professional market, companies need to explain the PDO designation, production area, specifications, sensory characteristics, applications and differences from substitute products.
For an exporter, therefore, the question should not be “How can we make this product Italian for the Japanese market?” but rather: “How can we make its value understandable to a professional who already knows Italian cuisine?”
For an Italian producer, exporting to Japan or South Korea does not necessarily mean offering the exact same product or format sold in Italy.
Professional kitchens in Asian markets may require:
• smaller or single-serve formats, particularly in certain channels;
• packaging suited to restaurants with different kitchen teams and storage constraints;
• more detailed technical information for chefs and buyers;
• clear guidance on storage, yield and applications;
• localised packaging and promotional materials;
•storytelling that clearly explains why a product is Italian and what makes it different.
Customisation, however, should not mean losing identity. The strength of Italian food exports lies precisely in maintaining a recognisable origin, production method and gastronomic culture.
This is one of the most important lessons for Italian food companies.
In South Korea, ICE organised a B2B workshop dedicated to the food sector in 2025 specifically to increase awareness of Italian products among local industry professionals. The initiative also highlights a practical reality: knowledge of imported products is not yet uniform across the sector.
The implication is clear: labels and commercial materials cannot simply translate the Italian product name.
For an international buyer, key information includes origin, certifications, ingredients, format, shelf life, storage requirements, professional applications and positioning. For chefs, yield, cooking performance, pairing suggestions and practical applications are equally important.
Storytelling should therefore be less celebratory and more useful.
Not simply: “This is an authentic Italian product.”
But rather: “This product comes from this place, is made according to this method, has these characteristics and can be used in the professional kitchen in these ways.”
Japan and South Korea demonstrate that the challenge facing Italian cuisine abroad is not always distortion. In some markets, the challenge is almost the opposite: professional customers know, study and compare Italian products, and expect expertise from the companies selling them.
Japan highlights the importance of training and precision. South Korea, meanwhile, demonstrates the importance of accessibility, format, price and consumption occasions in an evolving foodservice market. In both cases, however, the same principle emerges.
Successful exports require more than a good product. They require the right formats, technical information, accurate labelling, local partner training and effective storytelling.
Above all, they require respect for the target market.
In the forests of the Northern Apennines grows one of the most prized wild mushrooms in Italian cuisine: Fungo di Borgotaro IGP. These are wild-grown porcini harvested in the forests around Borgo Val di Taro and Albareto, in the province of Parma, and Pontremoli, in the province of Massa-Carrara. The designation covers four varieties of the Boletus genus: Boletus aestivalis, Boletus pinicola, Boletus aereus and Boletus edulis.
The IGP was registered at European level in 1996 under Regulation (EC) No. 1107/1996, while the production specification has subsequently been amended. The product can be marketed fresh or dried.
For professional foodservice, one of the most interesting characteristics of Fungo di Borgotaro is its distinctive aromatic profile. The mushroom has a rounded, fleshy shape, a pleasant aroma and an aromatic flavour. Its characteristics can naturally vary according to variety and habitat.
The mushrooms grow wild in both deciduous and coniferous forests. Tree species found in the production area include beech, chestnut, Turkey oak and other oaks, hornbeam, hazel, aspen, silver fir, Norway spruce and various pine species. This distinctive woodland ecosystem is one of the elements contributing to the product’s identity.
Seasonality is another important consideration for professional kitchens. The harvesting period is not limited to autumn; it varies according to the variety, with the season extending from April to November.
Fungo di Borgotaro is an exceptionally versatile ingredient. Local cuisine traditionally uses it sautéed, in pasta sauces, stuffed pasta, salads and a wide range of main courses. Fresh mushrooms can also be dried, frozen or preserved in oil.
For contemporary chefs, porcini can take centre stage in risottos, fresh pasta, side dishes and vegetarian creations, or be used to add depth to stocks, sauces and more elaborate preparations. The dried product is also a valuable option for extending the ingredient’s availability beyond the fresh harvesting season.
• Keep it simple
The aromatic profile of porcini does not require overly elaborate preparation. Extra virgin olive oil, butter, garlic and aromatic herbs can complement the mushroom without masking its character.
• Control the cooking carefully
When sautéing fresh mushrooms, avoid overcrowding the pan. This helps limit excessive moisture release while preserving texture and aroma.
• Use dried porcini as a technical ingredient.
Dried Fungo di Borgotaro can intensify the flavour of stocks, sauces and risottos, giving chefs greater flexibility when managing the seasonal availability of fresh mushrooms.
• Create contrast in the pairing
Potatoes, polenta, fresh pasta, eggs and mountain cheeses lend themselves to natural, territory-driven combinations. An acidic or herbal element can help balance richer preparations.
• Tell the story of the territory
On an international menu, Fungo di Borgotaro IGP offers the opportunity to tell more than the story of an ingredient. It introduces diners to the forests of the Apennines, wild harvesting and a culinary tradition deeply rooted in its landscape.
For professional foodservice, Fungo di Borgotaro is therefore an ingredient that brings together seasonality, biodiversity and a strong sense of place, translating the character of Italy’s Apennine forests directly onto the plate.
Counterfeit Made in Italy is worth more than €120 billion, according to Coldiretti. Italy's response is the law given final approval on 15 April 2026: two new offences, food fraud and the marketing of food with deceptive marks, an aggravating circumstance of "agropiracy" for organised and continuous fraud, and prison terms of one to four years for counterfeiting PDO and PGI products. These rules, however, apply in Italy: for a distributor in Sydney or a restaurateur in Chicago, protection depends on the country where they operate.
European Union. Full protection, including against evocation: in September 2025 the EU General Court upheld the invalidity of the "PriSecco" trade mark because it evokes the Prosecco PDO.
Australia. The free trade agreement with the EU, concluded on 24 March 2026 and not yet in force, will protect 396 European geographical indications. Parmigiano Reggiano will be protected, but "parmesan" remains free to use; Prosecco becomes a GI, but Australian producers will be able to keep using it as a grape variety name on the domestic market, with a ten-year transition for exports. Brie and prosciutto are not protected.
United States. There is no GI register: "parmesan", like asiago, gorgonzola and mozzarella, is an FDA standard of identity (21 CFR 133). Protection relies on certification marks, such as those the Consorzio del Formaggio Parmigiano Reggiano has held in the United States since the 1990s.
• Check the status of the designation in the destination country: the EU's GIview database shows where each GI is protected.
• Buy from authorised packers and insist on the consortium's marks: for Parmigiano Reggiano, the casein plate, the oval stamp and the wedge-and-wheel logo on pre-packed portions.
• On menus and labels, use the full designation with the PDO abbreviation: "parmesan" protects no one.
• Report fakes to the consortia's surveillance offices and to the Italian Chambers of Commerce Abroad, which through the True Italian Taste project run events and training for restaurateurs and buyers.
In western Liguria, between the hills inland from Imperia and the Mediterranean coast, one of the region’s most distinctive red wines is produced: Rossese di Dolceacqua DOC, also known simply as Dolceacqua. The denomination refers to a red wine made primarily from Rossese, the native grape variety that has become a defining feature of this area. Under the current production regulations, other non-aromatic red grape varieties suitable for cultivation in Liguria may account for no more than 5% of the blend.
The production area covers several municipalities in the Imperia hinterland, with Dolceacqua at its heart. The landscape is characterised by hillside vineyards and a strong Mediterranean influence. The denomination also includes a Superiorecategory, reserved for wines with greater structure and a higher minimum alcohol content.
When released onto the market, Rossese di Dolceacqua displays a ruby-red colour, developing garnet hues with age. Its aromatic profile is described by the production regulations as vinous, intense yet delicate and distinctive, while on the palate it is soft, aromatic and warm. The minimum total acidity of 4.5 g/l contributes to its freshness and reinforces its potential at the table.
For professional foodservice, this balance between softness and freshness makes Rossese particularly versatile with medium-bodied dishes, extending its appeal well beyond traditional meat pairings.
Rossese di Dolceacqua is a natural match for Ligurian and Mediterranean cuisine. It works particularly well with coniglio alla ligure — Ligurian-style rabbit — as well as roasted white meats, poultry, stuffed vegetables, savoury pies and pasta dishes with delicate meat-based sauces.
It is also an interesting partner for mushroom-based preparations, particularly in autumn, and for medium-aged cheeses. On a contemporary wine list, it can be paired with dishes featuring olives, Mediterranean herbs, roasted vegetables and other ingredients associated with the region’s cuisine.
For dishes with greater intensity and structure, the Superiore version can be a more suitable choice, thanks to the characteristics established by the denomination’s production regulations.
• Don’t serve it too warm. A slightly cooler serving temperature can enhance its aromatic character and freshness.
• Build the pairing around the territory. Olives, Mediterranean herbs, extra virgin olive oil and vegetables can create a natural connection between the wine and Ligurian cuisine.
• Consider the weight of the dish. Avoid pairing it systematically with very rich, heavily seasoned or excessively spicy preparations, which may overwhelm its character.
• Make the most of its versatility. Rossese should not be considered solely a red wine for meat. It can work equally well with pasta dishes, flavourful vegetable preparations and selected fish dishes with a pronounced savoury character.
For an international restaurant, Rossese di Dolceacqua offers an engaging introduction to a lesser-known side of Liguria— a place where native grape varieties, an Alpine-Mediterranean landscape and a deeply rooted regional cuisine come together in the glass.
Between Palermo and the islands of the Sicilian Channel lives a cuisine the world knows only in part: the Arab-influenced, seafaring cooking of the Trapani area, where durum wheat becomes couscous, the sea turns into salt and the grape harvest produces one of the most misunderstood Italian wines abroad. For the international professional restaurant sector, Western Sicily is an open-air laboratory, and September is the month when everything happens at once.
The itinerary starts in Palermo, among the stalls of the Ballarò and Capo markets, and heads north to San Vito Lo Capo, where in the second half of September the Cous Cous Fest celebrates Trapani-style fish couscous: semolina rolled by hand, steamed in the couscoussier and served with a fish broth that, in this season, includes lampuga (dolphinfish), caught with cannizzi – traditional floating reed rafts – between late August and October.
The second stop is the salt pans of Trapani and Paceco, where September brings the harvest of Sale Marino di Trapani PGI to a close (covered in our piece on Italian salt), with a detour to Erice for its almond pastries.
The third stop is Marsala, in the middle of the Grillo and Catarratto harvest. Marsala DOC remains the most misunderstood Italian wine outside Italy, reduced to a cooking ingredient: the Vergine and the dry Superiore Riserva, oxidative and complex, are a high-margin category almost absent from wine lists abroad. With a fifth day, Pantelleriaadds the Zibibbo harvest for Passito di Pantelleria DOC among the bush-trained alberello vines recognised by UNESCO, and the capers already featured in these pages.
For those working abroad, the trip has a logistical advantage: semolina couscous and salt are dry, light, shelf-stable products that travel without a cold chain; Marsala keeps for years and tells the story of a territory; the broth and the lampuga can be recreated with local fish while preserving the technique.
Day 1 – Palermo: historic markets, meetings with ancient-grain mills and pasta makers.
Day 2 – San Vito Lo Capo: Cous Cous Fest, hand-rolling workshop, broth with lampuga.
Day 3 – Trapani and Erice: salt pans and the last salt harvest, Favignana tuna bottarga, almond pastries.
Day 4 – Marsala: harvest in the winery, tasting of Vergine and Superiore Riserva.
Day 5 (optional) – Pantelleria: alberello vineyards, passito, capers.
For the international restaurant industry, Western Sicily is an Italy that looks towards Africa: a menu built on couscous, salt, lampuga and Marsala brings to the table a story that few Italian restaurants around the world yet know how to tell.
When September arrives, Valtellina enters one of the most important moments of its agricultural calendar: buckwheat harvesting. This ancient crop, deeply rooted in the Alpine landscape, is the key ingredient behind one of Italy’s most distinctive traditional pastas: Pizzoccheri della Valtellina IGP.
Much more than a regional speciality, pizzoccheri offer an opportunity to bring Italian mountain cuisine, seasonality and authentic local identity into the professional kitchen.
Despite its name, buckwheat is not a cereal. Fagopyrum esculentum belongs to a different botanical family and, over the centuries, has adapted well to the agricultural conditions of the Alpine valleys.
In Valtellina, it has been cultivated for centuries and is the defining ingredient in pizzoccheri dough. The result is a pasta with a distinctive dark colour, a rustic appearance and an intense, earthy, slightly nutty flavour.
The IGP specification recognises both dried and fresh pizzoccheri. Traditional formats include the characteristic flat, ribbon-like pasta as well as the smaller gnocchetto format.
The classic Valtellina preparation combines pizzoccheri with potatoes, Savoy cabbage, Valtellina Casera PDO, butter and garlic. It is a rich and satisfying dish, developed to suit the nutritional needs of life in the Alpine climate.
In contemporary professional cuisine, however, the same ingredient can become the foundation for more modern interpretations. Seasonal vegetables, mushrooms, aromatic herbs, aged cheeses and lighter emulsions can accompany pizzoccheri while preserving their distinctive identity and character.
The key is not to hide the buckwheat, but to enhance its flavour and make it the protagonist of the dish.
• Respect the texture
Pizzoccheri should retain a pleasant, firm texture. Overcooking can make the pasta heavy and compromise its characteristic structure.
• Balance richness with acidity
The traditional recipe is naturally rich. In a contemporary interpretation, a touch of acidity – for example through fermented vegetables, a vegetable reduction or a well-balanced vinaigrette – can create a more harmonious dish.
• Work with the seasons
September is an ideal time to pair pizzoccheri with late-summer and early-autumn ingredients. Mushrooms, cabbages, pumpkin, aromatic herbs and root vegetables can create compelling seasonal combinations.
• Use cheese with balance
Valtellina Casera PDO provides an authentic connection to the region, while other Italian mountain cheeses can offer interesting alternatives. The cheese should complement the buckwheat rather than overpower its distinctive flavour.
• Tell the story of the region
For international diners, provenance is an integral part of the culinary experience. Highlighting Valtellina, the IGP certification and the connection with the September buckwheat harvest can transform a traditional dish into a genuine Italian gastronomic story.
Pizzoccheri della Valtellina IGP demonstrate how a traditional product can remain highly relevant in contemporary professional cuisine. Their strength lies precisely in their identity: a distinctive ingredient, a strongly recognisable territory and a culinary tradition that leaves room for creativity.
With buckwheat harvesting taking place in September, pizzoccheri offer a timely opportunity to bring Italian Alpine cuisine to the table, transforming a traditional product into a gastronomic story capable of engaging an international audience.
When people around the world think of Italian cheese, the first name that often comes to mind is Parmigiano Reggiano. An iconic product and a symbol of quality and tradition, it represents Italian excellence on tables across the globe.
However, Italy’s dairy heritage goes far beyond this famous cheese. From North to South, the country is home to hundreds of different varieties, each reflecting a unique combination of territory, animal breeds, artisanal techniques and local gastronomic traditions. Today, this extraordinary heritage represents a valuable opportunity for chefs and foodservice professionals looking to enrich their menus with authentic and distinctive ingredients.
One of the elements that makes Italian cheeses unique is their strong connection with their place of origin. Many varieties are protected by certifications such as PDO (Protected Designation of Origin), which guarantees compliance with specific production standards and preserves the relationship between the product and its territory.
Alongside internationally renowned names, Italy offers an incredible variety of artisanal cheeses, often produced by small-scale dairies that focus on local raw materials and traditional methods. This diversity allows modern restaurants to create increasingly personalized menus, transforming cheese from a simple ingredient into a storytelling element capable of conveying history, craftsmanship and authenticity.
Mozzarella is one of the most beloved Italian products worldwide. From the traditional Mozzarella di Bufala Campana PDO to fiordilatte, it is an extremely versatile ingredient used in countless preparations: from gourmet pizza and Mediterranean salads to fine dining creations.
Burrata, with its creamy heart and unique texture, has become a symbol of contemporary Italian cuisine, perfect for enhancing simple dishes while adding richness and character.
Pecorino reflects the pastoral traditions of many Italian regions, offering varieties that range from delicate flavours to more intense and aged profiles. Gorgonzola, with its distinctive blue-green veins and bold aromatic character, provides endless creative possibilities: from risottos and sauces to pairings with dried fruit and modern interpretations in international cuisine.
For chefs and restaurateurs around the world, choosing Italian cheeses means offering customers a recognizable and authentic gastronomic experience. The quality of the ingredients, the variety of textures and the richness of flavours allow professionals to create dishes that stand out while communicating the identity of Italian cuisine.
In a market increasingly focused on ingredient origin and sustainability, Italian cheeses represent a bridge between tradition and innovation. They can become the star of a gourmet cheese board, enhance a contemporary pizza, complete a creative dish or inspire new culinary concepts.
More than just ingredients, Italian cheeses are ambassadors of culture, territory and artisanal passion: a heritage that continues to win over the world, one bite at a time.
For many years, when people around the world thought of Italian pizza, one style came immediately to mind: Neapolitan pizza. A symbol of centuries-old tradition and internationally recognized heritage, it has shaped the global perception of authentic Italian pizza.
In recent years, however, another style has been gaining momentum far beyond the streets of Rome. Thinner, crispier and remarkably versatile, Roman pizza has emerged as a contemporary expression of Italian pizza-making, meeting the demands of modern foodservice while staying true to its roots. Today, it is no longer viewed simply as a regional specialty, but as a production model increasingly appreciated by pizzaioli and restaurateurs seeking the perfect balance between quality, efficiency and identity.
More than a recipe, Roman pizza is a method. It begins with a simple dough, carefully prepared and allowed to mature over an extended period. Time, rather than the ingredients themselves, is what shapes its character. Long fermentation develops structure, lightness and digestibility qualities that have become increasingly important for today's consumers.
Once the dough has fully matured, it can be transformed into a variety of formats, each with its own distinctive identity. From pizza in teglia (pan pizza) and pizza alla pala to the classic thin round Roman pizza rolled out with a rolling pin, and even pinsa, every variation follows the same philosophy: creating a light, crisp base capable of enhancing the toppings while maintaining perfect balance.
The baking process completes the transformation. High temperatures produce a dry, crunchy crust designed to support even generous toppings without losing its texture. This unmistakable crispness often described simply as the signature crunch has become one of Roman pizza's defining characteristics and one of the reasons for its growing popularity well beyond Italy.
In Rome, pizza has never been a single product but rather a collection of traditions and everyday rituals. There is the slice enjoyed on the go, the pizza alla pala shared among friends, and the classic round pizza served at the table. Different formats, all reflecting the city's rich and dynamic food culture.
In recent years, this heritage has gained renewed recognition thanks in part to the work of organizations such as the Associazione Pizza Romana, which has helped define and promote a style that was long passed down primarily through hands-on experience. By establishing clearer technical standards and highlighting its distinctive characteristics, Roman pizza has become easier to understand, reproduce and appreciate in international markets.
For industry professionals, Roman pizza is much more than a traditional Italian specialty. It is a highly flexible production system that adapts to a wide range of business models, from quick-service concepts and gourmet pizzerias to delivery operations and specialty retail.
The ability to produce multiple pizza formats from the same dough philosophy offers significant operational advantages, allowing businesses to streamline production while maintaining consistently high quality. This flexibility is one of the key reasons why Roman pizza is attracting growing interest from foodservice operators around the world.
The rise of Roman pizza demonstrates how Italian tradition continues to evolve without losing its authenticity. Once considered a local specialty, it has become a source of inspiration for a new generation of pizzaioli and a compelling example of how innovation and tradition can successfully coexist. Technical, versatile and unmistakably Italian, Roman pizza is now establishing itself as one of the most contemporary expressions of Italy's pizza culture.
Designed with smooth R15 internal radii, Lotus neutral cabinets eliminate hard-to-clean corners and improve everyday hygiene.
• Faster cleaning
• Better hygiene
• Reduced dirt accumulation
• Easier sanitation
• Lower maintenance time
• Greater food safety
Because real hygiene is not only about cleaning more. It is about designing equipment that is easier to clean. Lotus H2-R15: designed for Cleanability. Built for Professional Kitchens.
LOTUS: good hygiene starts long before cleaning begins. It starts with design.
www.lotuscoockers.it
For a restaurateur working in Italy, the label decides whether goods clear, sit in the warehouse, or go back.
Within the European Union the framework is harmonised: Regulation 1169/2011 imposes the same structure everywhere — fourteen allergens typographically highlighted inside the ingredient list, a nutrition declaration expressed per 100 g or 100 ml, energy given in both kJ and kcal. Outside the Union that structure no longer holds. A label is not translated: it is rebuilt.
Allergens. The United States recognises nine, sesame included since 2023, and groups them in a separate "Contains" statement rather than highlighting them within the list itself. Celery, mustard, lupin, sulphites and molluscs, mandatory in Europe, do not appear there at all. Anyone running a kitchen abroad therefore has to work from the producer's technical data sheet rather than from the label: that is the document where shared production lines and cross-contamination risks are declared.
Nutritional values. This is not an arithmetic conversion. The US Nutrition Facts panel is calculated on a serving size defined by law, adds a line for added sugars and ignores kilojoules. Recalculating the figures for a pesto or a preserve means rebuilding the data, not rounding it.
"Made in Italy". In Europe, if the label states Italian origin and the primary ingredient comes from elsewhere, that provenance must be indicated (Reg. 775/2018). "Produced in Italy" and "Italian ingredients" remain two distinct claims: the first describes where processing took place. Outside the EU, customs rules on origin may diverge from what the label says, and the check has to be made before the order, not at the border.
PDO and PGI. Protection is full in Europe, partial elsewhere, and depends on the bilateral agreements in force. In the United States, several names that are protected designations in Italy circulate as generic terms: an Asiago or a Gorgonzola bought locally may have no connection whatsoever with the consortium product.
Dates. "Use by" is a microbiological safety limit. "Best before" concerns organoleptic quality. Confusing the two means throwing away good product, or serving one that should never have been served.
One last point, and the most important. In the destination market the operator responsible for the label is the importer, not the Italian producer. Always ask for an up-to-date technical data sheet, a certificate of analysis and a written allergen specification, and keep them on file. In the event of an inspection, the original Italian label is not a defence.
On Saturday, 18 July 2026, at 5:00 p.m., in the presence of the President of the Veneto Region, Alberto Stefani, the ribbon was cut for the new industrial complex dedicated to innovation, growth, and international expansion of the company specializing in professional cooking ovens.
A major investment in the future of Veneto’s manufacturing industry and in the development of the local area. At 5:00 p.m., at the headquarters in Via Marco Polo 11 in Borgoricco, the official inauguration of Tecnoeka’s new production hub took place, along with the opening of the new corporate headquarters of Sinofcold (the sister company dedicated to professional refrigeration). The event marks a significant milestone in the growth path of both companies and demonstrates their commitment to continuing to invest in innovation, production capacity, sustainability, and international development, while maintaining strong roots in the territory.
After welcoming guests and hearing remarks from local authorities and company management, the traditional ribbon‑cutting ceremony was followed by a guided tour of the new production and executive spaces. During the visit, CEO Matteo Volpato emphasized that “the new complex was created to meet the needs of a growing international demand and to support the group’s future development plans, with Tecnoeka alone aiming to reach €50M in revenue thanks to the introduction of the two new professional oven lines, Redwave and Redflash.”
An investment for the territory: employment growth
The inauguration of the new production hub represents a significant corporate investment with broad strategic benefits for the surrounding area. The new facility will actively contribute to the growth of local employment, the development of professional skills, and the enhancement of Veneto’s manufacturing excellence and Made in Italy. Once fully operational, the new plant will bring the total number of employees to over 200 collaborators, with a notable 40% female workforce and an average age of around 40 years. A diverse team with varied experiences and skills, working together to build something even greater.
“It is reassuring to see that our entrepreneurs continue to invest despite the severity of geopolitical crises and the resulting economic challenges,” said Alberto Stefani, President of the Veneto Region. “This forward‑looking vision has always distinguished our land and made it one of the leading production hubs internationally. Today’s inauguration in Borgoricco is the result of a major investment by an industry leader in professional cooking and refrigeration. But it is also an investment for all of Veneto, confirming once again our ability to meet the challenges posed by production, innovation, and sustainability. These are crucial issues, starting with the need to be present in new markets. The opening of the new Tecnoeka hub shows that Veneto’s companies do not intend to be caught unprepared. It is a source of pride for everyone who contributes to this reality.”
With this expansion, Tecnoeka now covers an area of over 20,000 sqm, divided among production facilities, R&D laboratories, offices, and training and showcooking spaces. The company’s full production capacity reaches 35,000 professional ovens per year, distributed across four product lines and destined for hundreds of Italian and international customers thanks to an extensive internal and external sales network operating through 4 subsidiaries and 3 sales offices worldwide. The new production facility adds further surface area to the existing photovoltaic system: an additional 410 kW increases total installed capacity to 1,130 kW, covering 45% of the company’s average annual energy needs.
“The expanded headquarters is now the ideal meeting point between architecture and design, production and technology. A place that gives concrete form to our brand’s growth ambitions,” concluded President Cristina Lora.
Alongside Tecnoeka, Sinofcold also finds a new home today. The company specializes in the design and production of professional food refrigeration equipment. Its range includes blast chillers and freezers, proofing retarders, refrigerated cabinets, and other solutions dedicated to professionals in foodservice, baking, pastry, and the food industry.
The new 5,000 sqm headquarters represents another step in the company’s consolidation and development path. Sinofcold has doubled its revenue over the past four years, reaching nearly €3M in 2025. The stated goal is to reach €10M in revenue and 50 employees, strengthening its presence in international markets and seizing new growth opportunities in an evolving sector.
Among the great protagonists of Italy’s new wine identity, Carricante from Mount Etna stands out as one of the most fascinating wines for chefs and sommeliers in the international restaurant industry. Born on the slopes of Mount Etna, Europe’s highest active volcano, this grape variety tells the story of an extreme territory shaped by volcanic soils, high-altitude vineyards and heroic viticulture capable of expressing elegance, minerality and remarkable depth.
For many years, international wine lists were dominated by famous Italian names such as Barolo, Brunello and Amarone. Today, however, restaurants are increasingly searching for wines that offer authenticity, heritage and a strong connection with their place of origin. Carricante perfectly responds to this new demand: it is distinctive, contemporary and ideally suited to fine dining.
Carricante is an indigenous Sicilian grape variety mainly cultivated on the eastern slopes of Mount Etna, particularly within the Etna DOC area. Its name is believed to come from its generous productivity: “Carricante” refers to a vine capable of producing abundant clusters that could “load” a farmer’s cart.
The uniqueness of this wine comes from its extraordinary environment. Vineyards can be found at elevations above 900 metres, growing on soils formed by lava and volcanic materials rich in minerals. The significant temperature variations between day and night allow the grapes to develop complex aromas and exceptional freshness.
The result is an elegant white wine characterised by vibrant acidity, citrus notes, floral aromas, mineral nuances and a surprising ability to age gracefully.
Carricante is an extremely versatile wine for professional restaurants. Its structure and mineral character make it the ideal partner for dishes requiring balance, precision and elegance.
• Raw seafood and oysters: the wine’s freshness enhances marine flavours without overpowering their delicacy.
• Grilled or baked fish: its mineral profile perfectly complements sea bass, amberjack and red snapper.
• Contemporary Sicilian cuisine: dishes featuring sea urchin, citrus fruits, capers and Mediterranean vegetables find a natural match in Carricante.
• Fresh cheeses: buffalo mozzarella, ricotta and goat cheeses highlight its aromatic character.
• Asian and fusion cuisine: thanks to its acidity and freshness, it pairs beautifully with spicy ingredients and raw fish preparations.
Mistakes to avoid when serving Carricante
To fully appreciate Carricante, it is important to avoid some common mistakes:
• serving it too cold, which reduces its aromatic expression;
• pairing it with overly rich dishes or very intense sauces;
• considering it only as a young white wine: premium versions can develop beautifully over several years;
•using glasses that are too small and limit the complexity of its bouquet.
An ambassador of the new Italian wine identity
For international restaurants, Carricante from Mount Etna represents much more than a wine: it is a story of territory, resilience and biodiversity. Each bottle carries the landscape of the volcano, the dedication of local winegrowers and a thousand-year-old agricultural tradition.
Adding Carricante to a wine list means offering guests an authentic Italian experience, beyond the most familiar wine regions, and showcasing a Sicily that is elegant, contemporary and deeply connected to its land.
Carricante is the expression of a new generation of Italian wines: rooted in tradition, shaped by nature and ready to inspire chefs and wine lovers around the world.
1. High-volume performance
Available in 50, 100 and 150 litres to meet different production demands.
2. Versatile cooking applications
Perfect for stocks, soups, sauces, stews, jams and slow-cooked recipes.
3. Greater operational efficiency
Immediate ignition and enhanced performance help streamline production.
4. Improved energy management
Designed to optimise output while reducing energy consumption.
5. Ergonomic operation
The ambidextrous handle allows comfortable access from either side.
6. Enhanced safety
The progressive drain system provides greater control during discharge.
7. Simplified maintenance
Accessible components make inspection and servicing faster and easier.
8. Ready for the future
Touch-control models are coming soon, offering increased precision and process consistency.
LOTUS Boiling Pans:
The next generation of high-volume cooking
www.lotuscoockers.it
For decades, Italian cuisine around the world has been associated with a few iconic symbols: pasta, Parmigiano Reggiano, extra virgin olive oil, prosciutto, pizza and great Italian wines. Extraordinary products that have helped build the reputation of Italian gastronomy worldwide. Today, however, international restaurants are experiencing a new evolution: the true luxury of Italian cuisine is no longer only about famous products, but about their provenance, their story and their connection with the people who create them.
Contemporary chefs are increasingly searching for ingredients capable of creating an experience, not simply a dish. A tomato grown by a small farmer, a cheese produced in a mountain pasture, an oil made from an indigenous olive variety or an ancient grain can tell the story of a territory and transform a menu into a cultural journey.
Italy possesses one of the world’s richest food heritages thanks to its extraordinary biodiversity. Thousands of small producers preserve traditional techniques, local varieties and knowledge passed down through generations.
For an international restaurant, collaborating with these producers means offering something that cannot easily be replicated. An ingredient with a precise origin becomes a distinctive element of the culinary identity.
It is not simply about purchasing a raw material; it is about building a relationship: knowing the person behind the product, understanding the production methods and sharing an authentic story with guests.
The search for shorter supply chains has become a central element of high-quality gastronomy. Chefs want to know where ingredients come from, how they are cultivated or transformed and what impact they have on the environment.
This approach allows restaurants to highlight seasonal and local products, reduce the distance between producer and kitchen, and create more dynamic menus.
For an Italian restaurant abroad, this philosophy can become a powerful competitive advantage: telling the story of a small Sicilian farm, a Piedmontese cheese producer or an Etna winemaker creates a level of authenticity that international guests increasingly value.
Biodiversity: Italy’s hidden gastronomic treasure
One of the most fascinating aspects of Italian cuisine is the extraordinary number of ingredients that remain relatively unknown outside Italy.
Basilicata’s crusco pepper, Montoro copper onion, ancient legumes, local grains, wild herbs and small coastal fish species are just some examples of products that often remain outside global distribution networks but are rich in identity and character.
For chefs, these ingredients represent an endless source of creativity. Introducing a rare product to a menu allows restaurants to stand out and offer guests a true culinary discovery.
Chefs and producers: A new creative partnership
The relationship between chefs and producers is increasingly becoming a creative partnership. Chefs are no longer looking only for suppliers, but for knowledge keepers and guardians of tradition.
Visiting a territory, understanding farming techniques, participating in harvesting or learning transformation methods allows chefs to create a more conscious and personal style of cuisine.
These relationships also help restaurants communicate a deeper message: every ingredient has a history, and every dish can become a story.
International gastronomy is changing: luxury is no longer defined only by having the most famous products on the menu, but by being able to explain why an ingredient exists, who produces it and which territory it represents.
The future of Italian cuisine around the world lies in rediscovering its origins. Small producers, rare ingredients and authentic stories are the elements that allow chefs to create unforgettable dining experiences.
Because today, the true luxury of Italian cuisine is not only what guests eat — it is knowing where it comes from.
Pizza is not simply a food: it is a true symbol of culture, tradition and identity. It represents the very essence of Italian cuisine, recognised and loved in every corner of the world, capable of bringing people and generations together around a ritual of sharing and flavour. At MAM, this deep-rooted conviction passionately guides every choice we make, every detail we attend to, and every oven that leaves our historic workshop in Modena.
The Malaguti family has always believed that innovation and tradition are not opposing forces, but inseparable partners. With dedication and care, generation after generation, we have perfected our approach, combining cutting-edge technology with the craftsmanship and precision that only handcrafting can guarantee. This is how our ovens become the perfect fusion of past and future, embodying the best of both worlds.
The heart of perfect pizza: MAM ovens between tradition and innovation
Every MAM oven is the result of meticulous research focused on the highest-quality materials, innovative design and superior technical performance. Our aim is to create a harmonious balance between aesthetic beauty and functional excellence, transforming your professional kitchen into a true expression of personality and character. These are not merely tools of the trade, but true culinary masterpieces, designed for those who know that the perfect pizza begins long before the dough is rolled out onto the stone.
Our comprehensive range of ovens includes wood-fired, gas, combination and electric models, both static and rotating, designed to guarantee exceptional baking results, optimised energy consumption and meticulous attention to every single detail. Our solutions offer pizza chefs the chance to express their art to the full, guiding them step by step on the path to perfection, one pizza at a time.
If you’d like to find out more about our professional ovens and innovative pizza-baking solutions, please don’t hesitate to contact us. Together, we’ll take your pizzeria to new heights of excellence, combining the warmth of tradition with the energy of innovation. Mam: the beating heart of the perfect pizza.
Among the most fascinating products of Emilia’s gastronomic tradition, there is a speciality that is still relatively unknown outside Italy but has great potential for international restaurants: the Modena tigella. Small, round and apparently simple, it embodies a story of territory, conviviality and traditional rural cuisine.
Born in the Modena Apennines, tigella was originally a humble bread prepared by farming families. Its name comes from the traditional terracotta or refractory stone discs called “tigelle”, which were once used to cook the dough directly over the fire. Today, modern cooking plates are commonly used, but the product has preserved its authentic character: a lightly crispy surface and a soft interior, perfect for holding rich and flavourful fillings.
For international chefs, tigella represents an excellent example of an Italian food experience: a versatile product that can be reinterpreted as a gourmet bite, a tasting course, an appetiser or a convivial element in contemporary menus.
The traditional dough requires only a few ingredients:
• soft wheat flour
• water or milk
• yeast
• lard (according to the traditional recipe)
• salt
After preparing the dough, it is left to rest until it reaches the correct level of fermentation. Small discs are then shaped and cooked until they achieve their distinctive texture: golden and slightly crisp on the outside, soft and delicate inside.
The most traditional version is served sliced in half and filled with Modena pesto, a cream made with lard, garlic and rosemary. A simple yet highly distinctive combination that perfectly represents the culinary culture of the Modena Apennines.
Tigella is particularly suitable for international cuisine because it works as a small and versatile gastronomic base that can be customised in many ways.
Beyond the classic pairings with Emilia’s cured meats - such as Prosciutto di Modena, mortadella, coppa and aged cheeses - tigella can become the foundation for more contemporary interpretations:
• tigella with creamy cod, crusco pepper powder and Mediterranean herbs;
• tigella with Italian smoked salmon, ricotta and citrus flavours;
• tigella with prawns, stracciatella cheese and aromatic herbs.
• tigella with pumpkin cream, Parmigiano Reggiano and hazelnuts;
• tigella with mushrooms, cheese fondue and thyme;
• tigella with grilled vegetables, herb pesto and extra virgin olive oil.
• tigella with mascarpone cream and red berries;
• tigella with dark chocolate and hazelnuts;
• tigella with sweet ricotta and Italian honey.
To fully enhance tigella in an international menu, it is essential to respect its identity.
The most common mistakes include:
• Turning it into a simple sandwich: tigella is not just a bread bun; it is a traditional product with its own history, texture and cultural value.
• Adding too many ingredients: its strength lies in the balance between the bread and the filling.
• Using overly dominant flavours: very spicy ingredients or heavy sauces can hide the delicate taste of the dough.
• Serving it cold: tigella reaches its full potential when served warm, freshly prepared.
• Underestimating the importance of flour quality and cooking technique: these elements are essential to achieve the perfect texture.
A new star for Italian menus around the world
Modena tigella has all the characteristics sought by contemporary restaurants: a versatile format, strong regional identity, creative potential and the ability to create a shared dining experience.
For an Italian restaurant abroad, it can become a distinctive menu item: a small taste of Emilia that communicates the value of Italian regional cuisine, where tradition and creativity come together.
Introducing tigella to international menus means offering guests more than just a food product - it means creating an experience: the aroma of freshly baked bread, the flavours of the Modena Apennines and the convivial spirit of a region celebrated worldwide for its extraordinary culinary heritage.
From their production site in Mercato San Severino to kitchens around the world, the story of a brand that turned Campania's tomato into a global reference point.
Some products carry the memory of a place long before they reach the plate. Ciao's tomatoes are one of them: the deep red of volcanic soil at the foot of Vesuvius, the warmth of Campania's sun and generations of expertise passed from farmers to home cooks, who turned a seasonal fruit into a craft built on care and precise timing.
This is the heritage that Ciao - Il Pomodoro di Napoli set out to protect and carry beyond Italy's borders, starting from the vision of its founder, Lino Cutolo, who paired tradition with rigorous quality control and modern production methods.
The range centres on two signature products: the Roma-type peeled tomato, prized for its firm flesh and rounded flavour, and the San Marzano Tomato of the Agro Sarnese-Nocerino D.O.P. area, certified for its fine texture, low acidity and traceable origin through every stage of the supply chain. Crushed tomatoes, passata, cherry tomatoes, concentrate and a dedicated legumes line complete the offer.
Behind every can is the Ciao Method: tomatoes move from harvest to packaging within hours, preserving colour, aroma and flavour intact. That same attention to quality runs through the Ciao's Circle, the international network of chefs and pizza makers who represent the brand in kitchens worldwide, from fine dining tables to neighbourhood pizzerias.
Three appointments will keep that story moving this summer: Pizza Village Napoli (July 7-12), Pizza Village London (July 23-26) and Pizza Village Milano (September 8-13), three stops dedicated to Neapolitan pizza and Italian gastronomic culture.
When international diners think about Italian seafood cuisine, they often associate it with a few iconic ingredients: shrimp, tuna, swordfish and other well-known products. Yet, along Italy’s more than 7,000 kilometres of coastline lies a much richer gastronomic heritage, made of local ingredients, traditional preservation techniques and unique species that tell the story of extraordinary territories.
For chefs in the international restaurant industry, rediscovering these ingredients means bringing a more authentic vision of Italy to the table — an Italy defined by biodiversity, craftsmanship and flavours that cannot easily be replicated elsewhere.
Among the most fascinating ingredients for contemporary professional kitchens is Colatura di Alici di Cetara, a traditional anchovy essence from the Amalfi Coast, produced through the natural maturation of anchovies preserved in salt according to an ancient artisanal method.
Its value lies in its concentration: just a few drops can add depth, umami, saltiness and complexity to a dish. For international chefs, it can become a powerful ingredient to reinterpret flavours traditionally associated with Asian fermented condiments such as fish sauce or miso.
Menu ideas:
• artisan spaghetti with garlic, extra virgin olive oil, Colatura di Alici and lemon;
• fish tartare with a Colatura-based emulsion;
• grilled vegetables with a Mediterranean dressing.
Produced from cured and dried mullet roe, bottarga is one of Sardinia’s most refined culinary treasures. Its aromatic profile combines marine notes, delicate saltiness and a long, elegant finish.
In fine dining, bottarga is a sophisticated ingredient capable of transforming simple dishes into memorable experiences.
Menu ideas:
• handmade linguine with bottarga, citrus fruits and Italian extra virgin olive oil;
• fish carpaccio with bottarga shavings;
• potato velouté with bottarga and Mediterranean herbs.
Often overshadowed by octopus and squid, moscardini (small musky octopus) are a versatile ingredient with great culinary potential. Their delicate texture allows chefs to explore both traditional recipes and modern interpretations.
Menu ideas:
• slow-cooked moscardini with tomato and olives;
• warm moscardini salad with potatoes and citrus;
• Mediterranean small plates for international restaurant concepts.
Alici di Menaica, from the Cilento coast, are caught using an ancient selective fishing technique that preserves their quality and integrity. They represent a perfect example of how sustainability and haute cuisine can work together.
Their delicate flavour makes them ideal for:
• gourmet starters;
• light marinades;
• pairings with Italian butter, artisan bread and mineral white wines.
Small, precious and deeply connected to Adriatic coastal traditions, telline (Mediterranean wedge clams) represent the purest expression of the Italian sea.
Menu ideas:
• handmade linguine with Adriatic telline;
• contemporary seafood risottos;
• elegant starters with aromatic herbs and citrus.
For chefs abroad, these ingredients represent a unique opportunity: they tell the story of a lesser-known Italy, one that is authentic, sustainable and deeply connected to local communities.
A possible tasting menu dedicated to Italian seafood heritage could include:
Starter
Alici di Menaica marinated with Italian butter and artisan bread.
First Course
Spaghetti with Colatura di Alici di Cetara, lemon and parsley.
Main Course
Mediterranean moscardini with seasonal vegetables.
Final Tasting
Sardinian mullet bottarga with citrus fruits and extra virgin olive oil.
The future of Italian cuisine on the international stage is not only about the most famous products. Today, true culinary luxury lies in discovery. Through these hidden treasures of the Italian sea, chefs can transform a menu into a journey across coastlines, traditions and communities that continue to preserve one of the world’s most extraordinary gastronomic heritages.
Accessibility, hygiene and operational efficiency are driving new priorities in professional bakeries and pizzerias
In professional kitchens, bakeries and pizzerias, productivity is no longer measured solely by output. Today, operators are increasingly focused on workflow optimization, equipment accessibility and hygiene management. As a result, features once considered optional are rapidly becoming essential elements in the selection of dough preparation equipment.
Among these, lift-head technology has gained particular attention within the professional mixing segment.
While the primary function of a dough mixer remains the production of consistent, high-quality dough, ease of access to the mixing area can significantly improve day-to-day operations. Lift-head configurations allow operators to access the bowl more easily during cleaning procedures, ingredient handling and routine inspections, helping to streamline workflow while supporting hygiene standards.
This is particularly relevant in businesses where multiple dough batches are prepared throughout the day. Faster cleaning and easier access to critical components can contribute to reduced downtime between production cycles and more efficient management of daily operations.
The growing focus on sanitation has further accelerated interest in equipment designed to simplify maintenance activities. In environments where cleanliness is a top priority, accessible machine designs help operators perform routine cleaning tasks more effectively and consistently.
Sirman addresses these requirements with solutions such as the Hercules TA VV series, developed to combine the advantages of spiral mixing technology with the practicality of a lift-head configuration. Designed for professional pizza and bakery applications, the range reflects the company’s commitment to developing equipment that responds to the real needs of foodservice operators.
As dough preparation continues to evolve, professionals are looking beyond pure mixing performance and evaluating how equipment integrates into their overall workflow. Accessibility, ergonomics and ease of maintenance are becoming increasingly important factors alongside reliability and product quality.
For bakeries, pizzerias and foodservice businesses seeking to optimize both production and operational efficiency, lift-head mixers represent an increasingly valuable solution in the modern professional kitchen.
Italian cuisine is full of ingredients capable of telling the story of a territory through a single gesture. Crusco pepper, an outstanding product from Basilicata, is one of them: a simple ingredient born from rural tradition that today can become a valuable element in professional kitchens around the world.
The name comes from the local dialect word “crusco”, meaning “crispy”. It is a sweet pepper, generally from the Senise PGI variety, harvested at the end of summer, naturally dried and then quickly fried to achieve its distinctive texture: light, delicate and incredibly aromatic. The result is an ingredient that combines sweetness, vegetal notes, toasted aromas and pleasant intensity, without an aggressive spiciness.
For international chefs, crusco pepper represents a unique opportunity: it is a highly distinctive ingredient capable of transforming contemporary dishes by adding colour, texture and an authentic Italian story.
The most traditional use of crusco pepper is as a crispy element added to pasta dishes and regional recipes. Its most famous application is with strascinati pasta, garlic, olive oil and crusco pepper, where the pepper becomes the key ingredient alongside a few essential elements.
In modern cuisine, however, it offers many more possibilities:
• As a crispy topping for risottos, soups and velvety creams, creating a contrast between softness and crunch.
• As an aromatic powder, finely ground and used as a seasoning for meat, fish or vegetables.
• As a gourmet ingredient for starters, paired with fresh cheeses, creams and mousses.
• As an element for flavoured oils and sauces, adding depth, colour and Mediterranean character.
• As an alternative to savoury crumble, giving personality to contemporary dishes.
Crusco pepper reaches its full potential when paired with ingredients that have a creamy or rich texture.
Excellent combinations include:
• burrata and buffalo mozzarella;
• fresh ricotta and aged cheeses;
• cod and delicate white fish;
• eggs and yolk-based preparations;
• potatoes and roasted vegetables;
• white meats such as chicken, rabbit and pork;
• legumes, especially chickpeas and beans;
• structured white wines and Mediterranean rosé wines.
A particularly interesting combination for international restaurants is the contrast between crusco pepper and seafood ingredients. A fish tartare, cod fillet or seafood dish can gain additional complexity thanks to its toasted notes and distinctive crunchy texture.
Crusco pepper is a delicate ingredient and should not be used simply as a decorative element.
The most common mistakes are:
• Covering its flavour with overly intense ingredients, such as very spicy sauces or excessively aged cheeses.
• Using too much of it, as its aromatic character can overpower the entire dish.
• Losing its crunchiness, by adding it too early to moist preparations.
• Confusing it with a hot chilli pepper, limiting its use only to spicy cuisines.
To fully appreciate crusco pepper, it is essential to respect its nature: a few high-quality ingredients, attention to balance and a focus on textures. It is a product born from humble cuisine, yet it possesses all the qualities demanded by contemporary gastronomy: certified origin, strong territorial identity, versatility and the ability to create a memorable dining experience.
Introducing crusco pepper into international menus means offering guests an authentic taste of Basilicata: the flavour of the sun, the Lucanian hills and a gastronomic tradition that today can engage with the most innovative cuisines in the world.
Crusco pepper is not just an ingredient — it is a story of Italian craftsmanship, ready to be rediscovered by chefs worldwide.
For decades, artisan gelato has been one of the world's most recognizable symbols of Italian food culture. Traditionally enjoyed as a dessert or a refreshing summer treat, it is now taking on a new role in professional kitchens. Across Italy, chefs are reimagining gelato as a versatile ingredient capable of enriching tasting menus, complementing savoury dishes and creating memorable dining experiences.
This evolution reflects a broader trend in fine dining: the search for balance between temperature, texture and flavour. Gelato is no longer confined to the end of the meal. Instead, it is becoming an integral part of the culinary journey, offering chefs new creative possibilities while reinforcing the authenticity of Italian craftsmanship.
One of the most successful applications is plated gelato, where presentation becomes as important as flavour. Seasonal fruit, single-origin chocolate, nuts, aromatic herbs and extra virgin olive oil are transformed into elegant compositions that highlight the quality of carefully selected ingredients. Unlike the traditional cone or cup, plated gelato allows chefs to introduce contrasting textures, warm elements and refined garnishes, creating desserts that are both visually striking and gastronomically sophisticated.
Equally interesting is the growing use of savoury gelato. Parmesan, Gorgonzola, buffalo mozzarella, basil, tomato and even porcini mushroom gelato have found their place alongside seafood, cured meats and vegetable-based dishes. A spoonful of Parmesan gelato served with asparagus, or basil gelato accompanying marinated tomatoes and burrata, offers an unexpected contrast of temperatures while enhancing the natural flavours of the ingredients.
In tasting menus, gelato is increasingly used as a transitional course between savoury and sweet. Citrus sorbets, herb-infused gelato or lightly salted dairy-based preparations help cleanse the palate while preparing guests for the next course. This approach not only surprises diners but also demonstrates technical precision and creativity.
For restaurants, embracing artisan gelato represents more than a culinary choice—it is a business opportunity. Producing gelato in-house or collaborating with local artisan gelato makers allows restaurants to develop exclusive recipes, strengthen their identity and offer guests a signature experience that cannot easily be replicated.
Professional tips for introducing artisan gelato into restaurant menus:
As international diners continue to seek authentic and memorable experiences, artisan gelato offers restaurants an opportunity to reinterpret one of Italy's greatest gastronomic traditions. Far beyond dessert, it has become a sophisticated ingredient capable of inspiring creativity, enhancing menus and celebrating the innovation that continues to define contemporary Italian cuisine.
Located in the heart of the Aeolian archipelago, a UNESCO World Heritage destination, Salina Island represents one of the most fascinating destinations for chefs seeking authenticity, biodiversity and ingredients capable of telling the story of a unique territory. Less internationally known than other Sicilian destinations, Salina preserves a volcanic cuisine deeply connected to the land, the sea and an agricultural tradition shaped over centuries.
For the international professional restaurant sector, Salina is an open-air gastronomic laboratory: a place where small producers, heroic farming practices and traditional techniques offer new inspiration for contemporary menus.
A chef-focused gastronomic itinerary can begin in Santa Marina Salina, the island’s main port and the ideal starting point to discover local producers and artisans. Here, the culinary journey begins with the flavours of the sea: blue fish, artisanal preserves, capers and traditional seafood products showcase a cuisine that is simple yet rich in identity.
The second stage leads to Salina’s vineyards, where one of the Aeolian Islands’ most iconic wines is produced: Malvasia delle Lipari. Grown on volcanic soils and often cultivated on small terraced plots, this wine represents an extraordinary example of heroic viticulture. For international chefs, visiting local wineries means understanding the value of terroir and discovering innovative pairings with desserts, aged cheeses, Mediterranean cuisine and seafood dishes.
A must-visit experience is exploring the cultivation of Salina capers, one of the island’s most representative ingredients. Hand-harvested and preserved according to traditional methods, these capers are a valuable resource for professional kitchens: they add intensity and character to pasta dishes, sauces, tartares, white meats and gourmet preparations.
The identity of Salina is shaped by its volcanic landscape, which has created unique conditions for agriculture. The island is rich in olive groves, citrus orchards, vegetable gardens and Mediterranean crops that benefit from mineral-rich soils and a particularly favourable climate.
Visiting chefs can explore small producers of extra virgin olive oil, organic farms and local restaurants that reinterpret traditional recipes such as pasta with Aeolian pesto, tomato preserves, Mediterranean salads with capers and freshly caught seafood dishes.
Salina is not only a tourist destination but also a source of professional inspiration. A gastronomic tour of the island allows chefs to meet producers directly, understand sustainable cultivation techniques and develop new ideas for contemporary Italian menus.
Day 1 – Land and sea
• Arrival in Santa Marina Salina
• Visit to local caper producers
• Traditional Aeolian cuisine tasting experience
• Meeting with local fishermen
Day 2 – Wine and biodiversity
• Tour of Malvasia delle Lipari wineries
• Walk through terraced volcanic vineyards
• Wine and local product tastings
• Dinner featuring a territorial tasting menu
Day 3 – Gastronomic innovation
• Visit to local farms and producers
• Workshop with chefs from the island
• Creation of contemporary dishes inspired by local ingredients
For the international restaurant industry, Salina represents a new frontier of Italian gastronomic excellence: an authentic territory where the volcano, the sea and Sicilian culture meet the creativity of chefs. Bringing ingredients such as capers, Malvasia wine, olive oil, citrus fruits and Aeolian specialties into restaurant menus means offering guests more than just flavour — it means telling the story of an island through its history, landscape and the people who preserve this extraordinary heritage every day.
Salina is a destination where tradition becomes innovation and where every ingredient carries the identity of a unique volcanic landscape.
In professional kitchens, salt is often treated as nothing more than a seasoning. Yet, much like extra virgin olive oil or wine, salt has its own identity, capable of influencing both flavour and texture. Grain size, origin, harvesting methods and mineral composition all play a role in shaping the final result on the plate.
Italy is home to some of the Mediterranean's most remarkable salt pans, where centuries-old traditions continue to produce high-quality sea salt that reflects the character of the surrounding landscape. For chefs, understanding these differences can open new possibilities in menu development and ingredient selection.
Among the country's best-known production areas are the salt pans of Trapani and Paceco in western Sicily. Here, sea salt is still harvested using traditional methods that rely on the natural action of the sun and wind. The result is a mineral-rich salt available in a variety of crystal sizes, making it suitable for a wide range of culinary applications. Fine crystals dissolve quickly in sauces, stocks and marinades, while larger flakes are ideal for finishing seafood, grilled vegetables or creating salt crusts for fish and meat.
On Italy's Adriatic coast, the historic salt pans of Cervia produce a sea salt prized for its delicate flavour. Naturally lower in bitter mineral compounds, Cervia salt delivers a clean, balanced salinity that enhances ingredients without overpowering them. This makes it particularly well suited to white meats, fresh vegetables and refined dishes where subtle flavours take centre stage.
For professional kitchens, relying on a single type of salt means overlooking an important culinary tool. Just as chefs carefully select different olive oils, vinegars or pepper varieties, choosing the right salt for each preparation can improve consistency, texture and overall flavour.
Professional tips for using salt more effectively:
• Choose fine sea salt for doughs, brines and recipes requiring even seasoning throughout the preparation.
• Use coarse crystals or salt flakes as a finishing touch to add texture and a gradual release of flavour.
• Match different salts to delicate ingredients such as raw seafood, seasonal vegetables or fresh dairy products, allowing their natural characteristics to shine.
• Store salt in airtight containers away from moisture to preserve its texture and quality over time.
Salt can also become part of the dining experience.
An increasing number of restaurants are introducing curated selections of Italian salts to accompany artisan bread, cultured butter or extra virgin olive oil. This simple gesture not only enhances flavour but also creates an opportunity to tell the story of Italy's diverse culinary landscapes.
At a time when authenticity, provenance and regional identity have become defining values in fine dining, rediscovering Italian sea salt means appreciating one of the kitchen's most underestimated ingredients. Far more than a simple seasoning, it is a subtle yet powerful element capable of elevating every dish while celebrating the richness of Italy's gastronomic heritage.
In professional kitchens, some pieces of equipment quietly become indispensable.
Boiling pans are among them. From preparing stocks, soups and sauces to stews, jams and other long-cooking recipes, they play a critical role wherever consistency, productivity and large-volume output are essential. But today's kitchens demand more than capacity alone.They require equipment that improves workflow, supports staff, reduces waste and delivers reliable performance day after day.
This is the philosophy behind the new generation of LOTUS Boiling Pans. Available in 50, 100 and 150 litre capacities, the 2026 LOTUS range has been engineered to combine power, ergonomics and operational efficiency.
Key features include:
• Enhanced performance with immediate ignition;
• Improved energy efficiency;
• An ergonomic ambidextrous handle for easier operation from either side;
• A progressive, stable drain system designed to increase operator safety;
• Easily accessible components for faster inspection and maintenance;
• A choice of heating systems to suit every professional kitchen: gas, electric and indirect water-jacket versions. The range is available within both the SuperLotus 70 and IperLotus 90 series, ensuring seamless integration into different kitchen layouts and production requirements. Touch-control models expand the offering, providing even greater precision, improved temperature management and enhanced process consistency.
At LOTUS, a boiling pan is not simply another piece of kitchen equipment.
It is a productivity tool designed to optimise operations, support kitchen teams and improve everyday performance. Because in professional catering, efficiency is not measured by litres alone. It is measured by how effectively your kitchen works.
In professional kitchens, some pieces of equipment quietly become indispensable.
Boiling pans are among them. From preparing stocks, soups and sauces to stews, jams and other long-cooking recipes, they play a critical role wherever consistency, productivity and large-volume output are essential. But today's kitchens demand more than capacity alone.They require equipment that improves workflow, supports staff, reduces waste and delivers reliable performance day after day.
This is the philosophy behind the new generation of LOTUS Boiling Pans. Available in 50, 100 and 150 litre capacities, the 2026 LOTUS range has been engineered to combine power, ergonomics and operational efficiency.
Key features include:
• Enhanced performance with immediate ignition;
• Improved energy efficiency;
• An ergonomic ambidextrous handle for easier operation from either side;
• A progressive, stable drain system designed to increase operator safety;
• Easily accessible components for faster inspection and maintenance;
• A choice of heating systems to suit every professional kitchen: gas, electric and indirect water-jacket versions. The range is available within both the SuperLotus 70 and IperLotus 90 series, ensuring seamless integration into different kitchen layouts and production requirements. Touch-control models expand the offering, providing even greater precision, improved temperature management and enhanced process consistency.
At LOTUS, a boiling pan is not simply another piece of kitchen equipment.
It is a productivity tool designed to optimise operations, support kitchen teams and improve everyday performance. Because in professional catering, efficiency is not measured by litres alone. It is measured by how effectively your kitchen works.
In the world of Italian pizza, where tradition and innovation meet every day on the workbench, Molino Grassi continues to stand out for its ability to anticipate the needs of professionals through high-performance flours with a strong identity. Two products, in particular, embody the company’s vision: Teglia 60x40, the new 2025 blend designed for large-format pizzas, and Tipo 1 Forte Bio, a perfect balance of technical performance, authentic flavour, and sustainability.
The return of large-format pizza
Tray-baked pizza is enjoying a renewed moment in the spotlight. No longer simply a practical solution for fast service, it has become a gastronomic format capable of expressing creativity, sharing, and craftsmanship. In this context, Teglia 60x40 offers a concrete answer to the demands of professionals seeking process consistency, high yields, and a distinctive finished product.
With Teglia 60x40, Molino Grassi introduces a blend specifically developed to meet the requirements of contemporary foodservice operations. The recipe combines soft wheat “00” flour, durum wheat semolina, rice flour, dried sourdough starter, and wheat germ. The result is a balanced, light, and fragrant dough with a well-developed, uniform crumb structure. Once baked, it delivers a pizza that is crisp on the outside and soft on the inside, maintaining its structure and texture even in larger portions.
From a technical perspective, the blend stands out for its versatility. It performs equally well in both direct and indirect dough-making methods and reaches its full potential in long fermentation processes, enhancing aromatic complexity and flavour depth. It is an invaluable ally for pizza-by-the-slice operations, bakeries, and foodservice businesses focused on repeatable processes and consistent quality.
The authentic character of Tipo 1 Forte Bio
While Teglia 60x40 reflects the modern evolution of pizza service, Tipo 1 Forte Bio represents a return to deeper, more distinctive flavours. Produced from carefully selected organic wheat and stone-milled, it preserves the grain’s most valuable components. Fibres, aromas, and nutritional properties remain intact, resulting in doughs that are vibrant, aromatic, and full of character.
Designed for professionals who require strength and reliability without sacrificing authenticity, this flour enhances bread, pizza, and focaccia with an open crumb structure, a crisp golden crust, and a rich, genuine flavour profile. Its strength supports extended fermentation and advanced dough processes, while its organic certification adds value that is increasingly appreciated by consumers seeking transparency and quality throughout the supply chain.
Two flours, one vision of quality
Together, Teglia 60x40 and Tipo 1 Forte Bio outline Molino Grassi’s vision for the future of pizza: impeccable technical performance, controllable and reliable processes, and raw materials capable of creating an emotional connection from the very first bite. It is a distinctly Italian vision, one that speaks equally to traditional pizzaioli and to the new generation of gourmet pizza innovators.
Italian aperitivo is not simply a moment of the day: it is an experience. It is the pleasure of slowing down, meeting people, and sharing something delicious before a meal. Born as a local tradition, aperitivo is now becoming an international format capable of winning over restaurants, cocktail bars, and hotels around the world.
For the international foodservice industry, it represents a great opportunity: exporting not just a product, but a true Italian lifestyle.
Aperitivo is more than a drink
In many countries, the pre-dinner moment already exists, but Italian aperitivo has a unique identity: it combines atmosphere, social interaction, and gastronomy.
A glass of wine, a cocktail, or a non-alcoholic drink becomes the starting point for an experience made of small bites, conversation, and discovery.
The value of Italian aperitivo comes from the perfect balance between simplicity and quality: authentic ingredients, carefully prepared dishes, and a presentation that tells the story of a territory.
For this reason, aperitivo is the perfect format for contemporary restaurants: flexible, adaptable, and with strong potential for customer loyalty.
How to create an Italian aperitivo outside Italy
Bringing aperitivo to the world does not simply mean offering an Italian drink. It means recreating the ritual.
The key is to build a recognizable experience:
An effective aperitivo must be quick to serve, visually appealing, and able to increase the time customers spend in the venue.
One of the most interesting trends is the pairing between drinks and food.
The cocktail is no longer just a beverage, but becomes part of the menu.
A glass of sparkling wine can accompany gourmet crostini, Italian cheeses, or seafood products; a citrus-based cocktail can enhance Mediterranean vegetables, light fried dishes, or small flavorful creations.
Food pairing allows restaurateurs to create personalized experiences and increase the perceived value of the offer.
Aperitivo also represents an important business opportunity.
Small portions make it possible to enhance premium ingredients, reduce waste, and create high-margin proposals.
Sharing boards, cicchetti, focaccia, preserves, olives, cured meats, and regional specialties can become a contemporary and international offer.
The strength of Italian aperitivo lies precisely here: transforming a simple moment into a memorable experience.
For chefs and restaurateurs around the world, the next big trend may not be a new recipe, but an ancient Italian ritual capable of communicating conviviality, quality, and pleasure.
In the global restaurant industry, premium dining is no longer defined solely by luxury ingredients or elaborate presentations. Today’s consumers are looking for authenticity, quality, and stories they can connect with. In this context, Italian ingredients have become powerful tools for chefs and restaurateurs seeking to elevate their menus and create a distinctive dining experience.
The value of Italian cuisine lies not only in its recipes but also in the exceptional ingredients that carry centuries of tradition, craftsmanship, and territorial identity. For restaurants operating outside Italy, incorporating selected Italian products can significantly increase perceived value while strengthening menu storytelling.
One of the most effective ways to highlight Italian excellence is through an “Ingredient of the Month” approach. Focusing on a specific product allows restaurants to educate customers, create seasonal specials, and reinforce the authenticity of their offer.
Few ingredients communicate Italian quality as effectively as Parmigiano Reggiano. Whether served in shavings, creams, sauces, or tasting experiences, it immediately conveys craftsmanship, heritage, and premium positioning.
Customers are often willing to pay more when they understand the product’s origin, aging process, and production methods.
Truffle remains one of the most recognizable symbols of Italian gastronomy worldwide. Even in small quantities, it transforms a dish into a premium experience.
Its value is not only linked to its rarity but also to the emotion and exclusivity it creates at the table.
Italian olives and high-quality extra virgin olive oil are increasingly appreciated by consumers looking for authentic Mediterranean flavours.
Used in tastings, appetizers, or signature dishes, they help communicate quality through simplicity.
Whether used in sauces, soups, or contemporary recipes, Italian tomatoes remain one of the strongest symbols of Italian cuisine.
Their connection to territory, seasonality, and tradition makes them a powerful storytelling ingredient.
Traditional vinegars add complexity and sophistication to dishes, while Italian cured meats continue to be among the most appreciated products in international hospitality.
Both categories offer restaurants the opportunity to create premium tasting experiences with relatively low food costs and high perceived value.
The success of Italian ingredients abroad is not based solely on quality. It is built on their ability to tell a story.
Today’s diners are not simply buying a dish; they are buying authenticity, culture, and experience.
For chefs and restaurateurs, Italian ingredients represent much more than menu components. They are strategic tools capable of transforming simple recipes into premium offerings and creating a stronger connection between customers and the Italian culinary lifestyle.
How to create an Italian aperitivo outside Italy
Bringing aperitivo to the world does not simply mean offering an Italian drink. It means recreating the ritual.
The key is to build a recognizable experience:
An effective aperitivo must be quick to serve, visually appealing, and able to increase the time customers spend in the venue.
One of the most interesting trends is the pairing between drinks and food.
The cocktail is no longer just a beverage, but becomes part of the menu.
A glass of sparkling wine can accompany gourmet crostini, Italian cheeses, or seafood products; a citrus-based cocktail can enhance Mediterranean vegetables, light fried dishes, or small flavorful creations.
Food pairing allows restaurateurs to create personalized experiences and increase the perceived value of the offer.
Aperitivo also represents an important business opportunity.
Small portions make it possible to enhance premium ingredients, reduce waste, and create high-margin proposals.
Sharing boards, cicchetti, focaccia, preserves, olives, cured meats, and regional specialties can become a contemporary and international offer.
The strength of Italian aperitivo lies precisely here: transforming a simple moment into a memorable experience.
For chefs and restaurateurs around the world, the next big trend may not be a new recipe, but an ancient Italian ritual capable of communicating conviviality, quality, and pleasure.
In today’s restaurant industry, a new demand is emerging: eating well, feeling good, and enjoying a dining experience that fits a balanced lifestyle.
In this scenario, Italian cuisine has a natural advantage. The Mediterranean Diet is not a recent trend, but a cultural heritage built over centuries through simple, seasonal ingredients capable of telling the story of a territory.
During summer, this model reaches its highest expression: fresh dishes, Mediterranean colours, and a culinary philosophy that combines taste, wellbeing, and conviviality.
For international chefs and restaurateurs, Italian cuisine represents a concrete response to the growing global demand for lighter, more sustainable, and authentic food experiences.
Extra virgin olive oil is one of the most representative ingredients of Italian gastronomic culture.
It is not simply a dressing, but an element capable of defining the character of a dish.
Used raw on vegetables, fish, legumes, or grains, it enhances aromas and textures, transforming simple preparations into premium experiences.
For international foodservice, EVO oil also becomes a powerful storytelling tool: sharing the story of olive varieties, territories, and producers means increasing the perceived value of the menu.
Traditional Italian cuisine has always celebrated the world of vegetables.
Tomatoes, eggplants, zucchini, peppers, salads, and seasonal vegetables become the protagonists of modern, colourful, and versatile dishes.
Legumes are also experiencing a new era: chickpeas, lentils, and beans are no longer seen as ingredients of “poor cuisine”, but as essential elements for creating nutritious and innovative proposals.
Completing this picture are ancient grains, such as spelt, barley, and other traditional varieties, now increasingly appreciated for their versatility and their connection to biodiversity.
Anchovies, sardines, mackerel, and other Mediterranean fish perfectly represent the Italian philosophy: few ingredients, outstanding quality.
They are ideal protagonists for summer menus thanks to their freshness and their ability to adapt to different culinary interpretations.
The strength of Italian cuisine does not only lie in its recipes, but in its ability to create a balance between pleasure and awareness.
The Mediterranean Diet meets modern dining: a culinary approach that looks to the future without losing its connection to its roots.
For international chefs and restaurateurs, this represents a great opportunity: bringing to tables around the world an Italian model built on quality, wellbeing, and authenticity.
The Grangusto Professional Line positions quality as a deliberate choice for foodservice professionals committed to delivering authentic, memorable flavour. Conceived for chefs and pizzaioli who see ingredients as the true origin of any dish with lasting impact, the range elevates culinary expression through carefully sourced, dependable products with a distinct identity. It is a line developed with a clear purpose: to support creative work in the kitchen through ingredients that are both expressive and consistent.
Each tomato variety offers a precise and recognisable profile: the refined sweetness and luminous colour of yellow datterini; the depth and vibrancy of red datterini; and the well-balanced character of pizzutello, defined by its nuanced interplay of sweetness and acidity. This diversity allows professionals to select with intention, shaping recipes through subtle yet decisive variations in flavour, colour, and structure.
The range is further articulated through multiple formats developed for contemporary kitchen workflows - whole in juice, split, semi-dried, preserved in seawater, among others - each designed to combine efficiency, consistency, and expressive potential. The Professional Line seamlessly integrates quality with functionality, with formats tailored to the operational demands of professional kitchens.
The easy-open system supports speed and precision during service, where timing is critical and every gesture matters. A recent addition expands the line’s versatility: a collection of finely strained tomato purées, available in yellow, orange, and red datterino, as well as pizzutello. Produced through ultra-fine sieving, these preparations achieve a smooth, uniform texture with a refined visual appeal, making them ideal for applications where consistency, colour, and plating precision define the final result.
For years, when talking about Italian cuisine abroad, the collective imagination has focused on two great protagonists: pizza and pasta. Two extraordinary symbols, capable of representing quality, conviviality, and tradition. However, Italian gastronomy is much broader: it is a heritage made of territories, biodiversity, techniques, products, and local stories that are still waiting to be discovered.
Today, international foodservice is increasingly looking at Italian cuisine as a source of inspiration. Not only to replicate famous recipes, but to create new experiences capable of expressing authenticity and identity.
The real challenge for chefs and restaurateurs is to move beyond stereotypes and bring a new idea of Italian cuisine to menus around the world: contemporary, regional, and innovative.
From the Alps to Sicily, every Italian region preserves a unique culinary identity. The strength of Italian gastronomy is not a single style, but the ability to transform simple ingredients into unforgettable dishes.
Many regional specialties already have all the characteristics to become the next international trends:
These dishes can become a starting point for a new generation of Italian-inspired menus.
To conquer new markets, an Italian recipe must become an experience.
An international restaurant can start from tradition and create its own identity: preserving the soul of the dish, enhancing Italian ingredients, and adapting presentation to the expectations of new consumers.
The future of Italian cuisine around the world will be increasingly connected to storytelling: sharing the story of the territory, the producer, the seasonality, and the culture behind every ingredient.
A dish becomes memorable when it offers not only a flavour, but a story.
The new Italian cuisine does not aim to replace pizza and pasta, but to complete them. It is a journey through thousands of recipes, gestures, and traditions waiting to reach international tables.
For chefs and restaurateurs, this represents a great opportunity: transforming Italian authenticity into a new global gastronomic language.
Founded in Modena in the 1960s, MAM Forni brings Italian know-how to pizzerias all over the world: from Australia to Canada, from Europe to Dubai.
Let's discover together the history and expansion of this exquisitely Made in Italy company.
From the craftsmanship of the first workshops to structured production, our company has built its growth by focusing on three distinctive elements:
· quality of materials
· reliability over time
· technological innovation at the service of the pizzaiolo
Every MAM oven is designed to ensure high results, even in the most demanding contexts.
The drive for export started early, with the first partners in Europe attracted by the uniform cooking and the solidity of our wood-fired and gas ovens.
From there, we expanded our presence in international markets with:
· a network of selected distributors
· on-site technical training
· a widespread after-sales service
Furthermore, we have adapted our models to local regulations and different gastronomic cultures, adding hybrid solutions to our traditional ovens.
Our goal? To offer you professional ovens that combine high performance, energy efficiency, and respect for the environment.
Today, MAM ovens are present in pizzerias all over the world, alongside:
· artisans looking for the authentic heat of the refractory dome
· large chains that require standardization, speed, and quality control
From Mercato San Severino to five continents, the story of a brand that has turned the Campanian tomato into a globally recognised excellence.
Some ingredients tell the story of a place before they are even tasted. Ciao tomatoes are among them: they carry the vivid colour of the volcanic soil that feeds them on the slopes of Vesuvius, the fragrance of the campanian sun and centuries of history shaped by expert hands - those of the farmers who grew them and those of the home cooks who transformed them into Canned Tomatoes, passing down from generation to generation a craft knowledge built on precise gestures and carefully observed timing.
It is from this heritage - and from the vision of its founder, Lino Cutolo - that Ciao - Il Pomodoro di Napoli was born, with the ambition to safeguard it and bring it to the world, combining it with method, rigorous quality control and modern technology.
At the heart of the range are the Roma-type peeled tomato - elongated in shape, firm in flesh, full in flavour - and the San Marzano Tomato of the Agro Sarnese-Nocerino D.O.P. area: fine, compact flesh, intense taste and low acidity, protected by a certification that guarantees its origin and production process through rigorous controls across the entire supply chain. The range is completed by crushed tomatoes, passata, cherry tomatoes, concentrate and a line of canned legumes.
Everything starts with the Ciao Method: from harvest to packaging, only a few hours pass, preserving the aroma, colour and flavour of the freshly picked fruit. Quality then finds its voice in the Ciao's Circle, the international community of chefs and pizza makers who choose the brand and become its ambassadors, bringing Ciao tomatoes into kitchens around the world - from fine dining restaurants to neighbourhood trattorias, where every day people cook with care and eat with pleasure.
Among the upcoming events not to be missed: the Pizza Village Napoli (July 7-12), the international showcase of Neapolitan pizza, the Pizza Village London (July 23-26) and the Pizza Village Milano (September 8-13) - stages of a tour celebrating the excellence of Italian gastronomic tradition around the world.
Italy remains one of the most powerful gastronomic brands in the world. Yet, authenticity in Italian cuisine is not achieved by hanging a tricolour flag at the entrance or adding a few Italian words to a menu. Today’s international diners are more informed, more travelled, and far more capable of distinguishing genuine Italian dining from “Italian sounding” imitations.
Here are the ten most common mistakes that can damage the credibility of an Italian restaurant abroad.
Overly long menus
When a menu offers dozens of starters, twenty types of pasta, pizza, meat, fish, and desserts all at once, the message is clear: lack of identity. True Italian cuisine is built on quality and seasonality, not quantity.
Inauthentic ingredients
Substituting iconic Italian products with low-quality alternatives weakens the perception of authenticity. Guests expect recognizable ingredients rooted in Italian culinary tradition.
Falling into culinary stereotypes
Spaghetti with meatballs, chicken on pasta, or excessive use of cream in traditional recipes are examples of distortions that do not reflect real Italian cuisine.
Overusing “Italian sounding” branding
Names that imitate Italian words or geography without real substance can create distrust. In today’s market, authenticity is far more valuable than appearance.
Ignoring regional traditions
Italian cuisine is not a single monolith. Sicily, Tuscany, Veneto, Campania, and Emilia-Romagna each represent distinct culinary identities. Highlighting regional roots adds depth and credibility.
Poor staff training
Guests may accept a modern interpretation of a dish, but they will hardly forgive a team unable to explain its origin, ingredients, and cultural background.
Artificial or incorrect language use
Using Italian terms incorrectly — or inserting Italian words without understanding them — can seriously damage a restaurant’s professional image.
Focusing only on aesthetics
A beautiful interior cannot compensate for a weak or inconsistent culinary offer. The Italian dining experience is a balance of food, atmosphere, and hospitality.
Copying trends without identity
Chasing every global food trend can dilute a restaurant’s personality. Successful venues interpret trends while maintaining a clear and recognizable vision.
Forgetting storytelling
Behind every Italian product lies a story of territory, producers, traditions, and people. Telling these stories creates emotional value and differentiation.
Few cuisines in the world enjoy the same global recognition as Italian food. Yet, with popularity comes distortion. From Rome to Tokyo, from New York to Dubai, iconic Italian recipes are often reinterpreted, simplified, or completely transformed. Among them, Carbonara and Tiramisù stand as the most emblematic examples of a global culinary misunderstanding: loved everywhere, but rarely made as intended.
Italian cuisine is often perceived as flexible and creative. In reality, many of its most famous dishes are built on strict culinary logic, regional identity, and a limited number of essential ingredients. The myth is that “Italian food is easy and adaptable.” The reality is that its simplicity depends on precision.
Carbonara is probably the most copied —and most misinterpreted— Italian dish in the world. Outside Italy, it is common to find versions with cream, onion, garlic, or even mushrooms.
The authentic Roman recipe, however, is built on only a few elements: guanciale, egg yolks, Pecorino Romano, and black pepper. No cream. No shortcuts.
• Adding cream “to make it smoother”
• Using pancetta instead of guanciale
• Scrambling the eggs instead of creating a creamy emulsion
• Overloading the dish with unnecessary ingredients
For chefs abroad, mastering Carbonara means mastering technique, not ingredients. Temperature control and emulsification are more important than complexity.
Tiramisù is another global favorite often distorted by over-interpretation. Some versions include whipped cream, fruit, alcohol overload, or alternative biscuits.
The traditional recipe is precise: mascarpone, eggs, sugar, coffee, ladyfingers, and cocoa powder. Nothing more.
• Replacing mascarpone with generic cream cheese
• Adding whipped cream for volume
• Using overly sweet coffee or flavored syrups
• Overcomplicating the structure of the dessert
Tiramisù is about balance. The contrast between bitterness, sweetness, and texture is what defines its identity.
For international chefs and restaurateurs, these dishes are not just menu items—they are tools of credibility. Serving authentic Carbonara or Tiramisù is a statement of identity and respect for Italian culinary culture.
In a global market saturated with “Italian-inspired” dishes, authenticity becomes a competitive advantage. Customers may not know the exact recipe, but they recognize the difference in taste, balance, and integrity.
Carbonara and Tiramisù are more than recipes —they are cultural symbols. Their global success has made them universal, but also vulnerable to misinterpretation. For professionals, the challenge is clear: protect authenticity while communicating it in a way that resonates across cultures.
Because in Italian cuisine, what looks simple is often the result of the highest precision.
Sirman supports modern pizza professionals with complete solutions for preparation, baking and service.
The pizza sector is evolving rapidly, driven by new consumer trends, growing attention to energy efficiency and the increasing diversification of pizza styles around the world. From traditional Neapolitan pizza to Roman-style pizza, pinsa and pizza alla pala, professional operators today need equipment capable of adapting to different doughs, baking temperatures and production volumes.
To meet these needs, Sirman continues to expand its range of professional pizza equipment, offering integrated solutions designed to improve workflow efficiency, consistency and ease of use in modern kitchens.
Sirman: complete solutions for dough processing and professional baking
The Sirman range includes spiral mixers, electric ovens, dough rollers, blast chillers, slicers, vegetable cutters and pizza accessories developed for pizzerias, restaurants, bakery labs and foodservice professionals looking for reliability and flexibility throughout the entire production process.
Among the flagship solutions, the Hercules and Hercules Biga spiral mixers are designed to support long fermentation processes and high-hydration doughs, ensuring excellent dough structure and consistent results batch after batch. For baking, Sirman electric ovens such as Vesuvio, Lipari and Ætna combine high thermal performance with precise temperature management and optimized energy efficiency.
In particular, the Ætna oven represents one of the most advanced solutions in the range, offering rapid temperature recovery, uniform baking across the entire cooking surface and flexible programming for different pizza recipes and baking styles. Excellent thermal insulation and energy-saving features help professionals optimize consumption while maintaining stable performance during intensive service.
Electric pizza ovens and integrated professional solutions for modern pizzerias
The growing popularity of Roman-style pizza and contemporary pizza concepts has also increased demand for electric ovens capable of delivering precise and repeatable cooking results. Compared to traditional solutions, electric technology offers easier installation, greater temperature control and improved operational efficiency, making it an increasingly strategic choice for many professional kitchens.
Sirman’s philosophy goes beyond individual machines. The company focuses on creating efficient and functional working environments where ergonomics, productivity and product consistency become real advantages for operators. Preparation equipment, ingredient management solutions and service accessories work together to support every phase of pizza production.
With Italian manufacturing know-how and continuous product development, Sirman confirms its commitment to supporting pizza professionals worldwide with reliable, versatile and future-oriented equipment.
Gain access to exclusive terms and bring Made in Italy excellence to your shop
Not yet a Cerutti Inox retailer? Now is the time to turn this opportunity into tangible growth for your business.
Joining the Cerutti Inox network means much more than simply expanding your product range: it means working together with a historic brand, active since 1960, recognised in the world of professional pizza for its quality, innovation and reliability.
We offer our retailers dedicated commercial terms and exclusive discounts, designed to ensure competitiveness, attractive margins and sustained growth.
· Professional pizza peels
· Oven kits
· Stainless steel and aluminium accessories
Products that thus become a valuable offering, capable of meeting the needs of pizza chefs and professionals.
Every Cerutti Inox product is the result of careful research into ergonomics, performance and Made in Italy design: tools designed to perform at the highest level every day, in pizzerias as well as in the most demanding professional settings.
Becoming a retailer is simple: just contact us by email at sales@ceruttinox.it to receive direct, personalised support with exclusive terms.
If you want to stand out from the competition and offer your customers tools that really make a difference, Cerutti Inox is the right partner for you.
Coze gratinate are one of the most authentic expressions of Italy’s coastal cuisine. A deceptively simple dish rooted in southern maritime traditions, it transforms humble ingredients into an antipasto rich in identity, character and sensory depth. Its strength lies in restraint: few components, precise technique, and absolute respect for the raw product.
The history of cozze gratinate is closely tied to the popular culinary heritage of Italy’s Adriatic and Tyrrhenian coasts, particularly Puglia, Abruzzo, Molise and Sicily. Fishermen, returning from daily catches, needed quick and flavourful ways to elevate freshly harvested seafood. The result was a rustic preparation combining mussels, stale bread crumbs, parsley, garlic and extra virgin olive oil.
Over time, this home-style dish moved from domestic kitchens to coastal trattorias and eventually into professional gastronomy, becoming a staple antipasto across Italy. Regional variations naturally emerged: some versions incorporate pecorino cheese, others rely on citrus zest for brightness, while certain interpretations introduce subtle spices to enhance the mollusc’s natural sweetness.
The first and most critical rule is ingredient quality. Mussels must be alive, freshly harvested and tightly closed at the point of selection. Cleaning is essential: debearding must be precise and shells thoroughly scrubbed to ensure purity and clean flavour.
Opening the mussels requires care. In professional kitchens, a brief steam method is preferred, preserving the natural liquor inside the shell. This liquid is highly prized, delivering iodine richness and depth of flavour that should never be discarded.
The gratin topping must be balanced. A traditional mix includes rustic breadcrumbs, finely chopped garlic, fresh parsley and extra virgin olive oil. Cheese, if used, should remain minimal so as not to overpower the marine character of the dish. A subtle addition of citrus zest—typically lemon or orange—can introduce freshness and aromatic lift.
Cooking is a decisive stage: high heat or a strong grill applied for just a few minutes is sufficient to achieve a golden, crisp surface while maintaining the mussel’s tender texture. Overcooking is the most common error, inevitably resulting in a dry, rubbery bite.
Served hot, cozze gratinate deliver a concentrated expression of Mediterranean cuisine: simple, direct, and deeply connected to place. They remain a timeless example of how technique and sensitivity can elevate modest ingredients into a dish of enduring culinary relevance.
From Campania to Eastern Europe: a 20-stop professional training tour championing dough science and the culture of Italian wheat
What began in Campania in October 2025 has become a journey that crossed regions, borders, and expectations. Pizza a Tutto Tondo, Molino Naldoni’s professional training tour, concluded with remarkable success after engaging more than 600 pizza professionals across Italy and beyond. Designed to promote the culture of Italian wheat and provide advanced education on flours, dough development, fermentation, and food cost management, the initiative drew full houses at nearly every stop, from Friuli Venezia Giulia to Sicily and as far as the Czech Republic.
Technical excellence and professional development drive record partecipation
One of the tour’s most significant milestones was reached in Marsala, where attendance surpassed 100 participants, including 80 representatives from small food-service businesses: clear evidence of the growing demand for technical expertise and continuous professional development within the pizza industry.
Organized through a network of distribution partners and led by Master Pizzaiolo Luciano Sorbillo, supported by Carmelo Sciacca, Raffaele Parisi, and Molino Naldoni’s technical team, the masterclass explored the many pizza styles shaping today’s market through a practical, accessible, and highly technical approach. The objective was simple yet ambitious: to transform knowledge into immediate improvements in bakery and pizzeria operations.
“I speak about artisan intelligence because I want to encourage those in my profession to invest in expertise and professionalism,” says Luciano Sorbillo, global ambassador of Neapolitan pizza and Molino Naldoni brand ambassador. “During our training sessions, we delve into concepts such as flour stability and falling number. My family represents more than a century of pizza-making history and three generations of dedication. For us, pizza is a serious matter.”
The format stood out for two highly appreciated moments: the interactive Hands-On Dough Lab and the open Question Time sessions, both preceded by agronomic insights into wheat varieties and flour characteristics. Participants explored a broad range of pizza styles, from Classic and Neapolitan to Padellino, Pala and Ruota di Carro, while also attending a dedicated module on gluten-free pizza, an increasingly important business opportunity in a market segment that now represents 18% of consumers (Source: Eurispes, Italy Report 2025).
“At Molino Naldoni, we work every day to spread the culture of Italian wheat,” explains Cecilia Andreini, Marketing Manager and project leader. “Sharing food around the table is a deeply rooted social value in Italy, and quality ingredients should always be part of that experience. Our Gluten-Free Pizza Mix allows pizzerias to make every guest feel welcome and fully satisfied, without distinction, just as is already common practice in countries such as Spain and across Northern Europe.”
At the end of each stage, participants received a certification of completion, a recognition that was particularly appreciated for acknowledging both their commitment and their forward-looking professional vision.
Pizza a Tutto Tondo was developed as a collaborative network project involving distributors, manufacturing partners, and Moretti Forni, which provided its Moretti Point locations—state-of-the-art training facilities equipped with some of the most advanced ovens available on the market.
With this initiative, Molino Naldoni —now in its seventh generation— further strengthens its position as a strategic partner for distributors, manufacturers, and food professionals who believe that excellence begins with superior raw materials and grows through innovation, education, and shared expertise.
REDFLASH is designed to support the pace of contemporary foodservice, where service speed, operational continuity, and consistent results are increasingly essential.
The combination of dual magnetron technology, impingement airflow, and an integrated humidification system enables accelerated cooking while maintaining uniformity, control, and quality - even for the most delicate preparations. Every product, the same cooking quality. Always.
Innovation, point by point
Real quality. The integrated humidification system ensures softer, more even cooking - ideal for delicate dishes. From fast regeneration to refined recipes, REDFLASH guarantees consistent results and maximum precision, cycle after cycle.Long Life. Dual‑magnetron technology ensures uninterrupted operation. The intelligent synchronous or alternating working modes of the two magnetrons deliver long life, maximum efficiency, and stable performance.
Flash display. A multilingual touch display with intuitive controls for immediate operation, reducing training time and minimizing the risk of errors.
Compact design. Perfect for 60 cm worktops, with minimal height and depth requirements.
Where time runs fast, REDFLASH accelerates
Tecnoeka Srl was founded in 1978 in the built‑in appliance sector. In the 1990s, it introduced its first semi‑professional ovens, later specializing entirely in the professional segment and developing solutions for restaurants, bakeries and pastry shops, cooking centers, supermarkets, and snack bars.
From the move to the Borgoricco (PD) headquarters in 2013 to the opening of the new facility in 2025, the company has followed a coherent growth path focused on international expansion and the enhancement of Italian know‑how, with products designed to last and meet the needs of a constantly evolving market.
Today, Tecnoeka is a solid and ambitious company, with over 140 employees, revenues exceeding 30 million euros, and a presence in more than 100 countries worldwide.
There are collaborations that work, and others that touch the heart. The renewed partnership between Di Marco and Gennaro Contaldo undoubtedly belongs to the latter: it’s a fusion of craftsmanship, human warmth, and Mediterranean instinct that brings Pinsa to professional kitchens and home tables alike, through one of the most beloved and respected Italian chefs in the United Kingdom.
A partnership built on authentic Italian hospitality
At the centre of this project there is a product that speaks a language chefs understand at once: Pinsa is crunchy, light and versatile, but above all it is open to interpretation. It welcomes bold toppings, elegant pairings and generous servings of creativity, making it a natural fit for menus that want to surprise without losing their sense of conviviality.
Here, Pinsa meets Chef Gennaro’s ability to add his touch. His cooking has always been about hospitality, tradition and pleasure, the kind of generosity that turns a dish into an experience. In his hands, Pinsa becomes more than a base; it’s a way to bring a little of Italy’s spirit to UK tables, with sincere and joyful flavour.
Chef Gennaro will prepare exclusive recipes, interpreting Pinsa with his signature touch. Social media will do the rest, sharing the preparations and amplifying the appeal and success of Di Marco's Pinsa.
Pinsa as a creative opportunity for modern foodservice
For operators and professionals, the project also highlights the growing potential of Pinsa within today’s hospitality landscape. Easy to personalise, suitable for multiple dayparts and increasingly appreciated by international consumers, Pinsa offers a revolution to creative menu development.
The collaboration with Chef Gennaro reinforces this vision through recipes designed both to inspire and to show how Pinsa can bring added value across many different restaurant concepts.
As Di Marco continues to strengthen its presence in the UK, the message is clear: Pinsa is a versatile format with strong professional appeal and growing international relevance.
The story of Sud Forni is one of continuous evolution. In 2006, the company introduced its first angular oven with the Diamante line. In 2015, it launched a new generation of electric ovens inspired by the aesthetics and tradition of wood-fired ovens: the Opale line. Then came a new challenge: taking the concept of professional electric cooking to an even higher level. In 2025, Crystal was born: the first Sud Forni oven with a rotating cooking deck.
This journey clearly reflects the company’s identity: not abandoning tradition but reinterpreting it through modern tools. Sud Forni works to offer dedicated solutions for different areas of professional cooking. For pizzerias, it develops ovens designed to guarantee high performance, precise temperature control, and continuity even during the most demanding service hours. For bakeries, it offers technologies created to support constant production cycles, with stability, efficiency, and ease of use. For pastry shops, it designs solutions capable of ensuring accurate heat management, which is essential for delicate products and high-precision processes.
An important recognition also came with the AVPN certification obtained by the Opale line, approved by the Associazione Verace Pizza Napoletana for its ability to faithfully reproduce the Neapolitan pizza tradition around the world.
Today, Sud Forni brings its technology to more than 30 countries, with a steadily growing export share and a particularly strong presence in Europe, Asia, and other emerging markets. Yet behind the numbers, one simple principle remains unchanged: the oven is not just a machine. It is the warm heart of a craft.
The backdrop is a sector in robust health.
Italian food and drink closed 2025 with €72.5 billion in exports, up 5% despite wars and geopolitical tension. On the foodservice side, the global market for Italian restaurants reached $212.4 billion, with projections pointing toward $348.6 billion by 2034. Driving it all is a powerful cultural lever, too: UNESCO's recognition of Italian cuisine as intangible heritage — a "soft power" that pulls the entire Made in Italy brand along with it. For anyone working with Italian product and cooking abroad, these are numbers that signal solid, expanding demand. The real question is where that demand concentrates, and how to capture it.
The first signal is authenticity as a purchase driver. The international customer is no longer looking only for a good product: they want stories, territorial identity, traceability and sustainability. It's the flip side of "Italian Sounding" — counterfeit Italian food is worth roughly €100 billion — and it rewards those who can tell the story of origin and certification, from DOP to IGP. In the dining room as on the shelf, provenance is now part of the dish.
The second is the return to the regional, interwoven with new flavours. "Nonna-stalgia" is on the rise: home cooking, ancient grains, natural leavening, preserves the way they used to be made. Yet alongside tradition, experimentation is advancing: the "swicy" (sweet-and-spicy) trend has crossed the Mediterranean — 'nduja and honey on Roman-style pizza, chilli gelato — and formats are changing too, with the revival of cicchetti and a fast-casual Italian segment that is racing ahead (a projected CAGR of 8.1% through 2034). Premium and "better-for-you" hold steady, with a focus on simple ingredients and clean labels.
The third signal is geographic. Germany remains the leading market, France has overtaken the United States — penalised by tariffs — and Asia is accelerating: South Korea, Vietnam and India, however, now demand a real commercial presence, not simply shipping product.
Wine confirms the strength of the premium segment despite tariffs, while no- and low-alcohol options gain ground. And digital weighs ever more heavily, between fast-growing delivery and kitchen technology, from smart ovens to AI in inventory management.
For the professional, the takeaway is clear: invest in the story of origin and certification, ride regionality and new flavours, and look beyond the United States toward Asia and Northern Europe. Three directions worth bringing into focus right ahead of the Summer Fancy Food Show at the end of June.
In part one, we looked at the summer dishes where the ingredient matters most.
But there are two classics of the Italian summer table where the difference comes down to technique — and that is precisely why they are so often "betrayed" abroad. They are vitello tonnato and pasta salad.
Vitello tonnato is a dish of patience, not improvisation. The veal (topside or eye of round) should be cooked at low temperature and thoroughly chilled before being sliced paper-thin: a thick slice, or one served warm, ruins everything. The authentic tonnato sauce comes from the meeting of good tuna, anchovies, capers, egg yolks and oil — not from a commercial mayonnaise with tuna stirred in, as so often happens beyond Italy's borders. The classic Piedmontese version is rich; the modern one lightens the sauce without distorting it. For the restaurateur it's a perfect summer dish: it's prepared ahead, served cold, holds up to high-volume service and carries an appealing margin. But it needs explaining: the foreign guest who doesn't know it should be guided, and the story — meat and sea together, a tradition of northern Italy — is part of the value.
Pasta salad is the single most mistreated dish of all. Abroad it often becomes a bowl of overcooked pasta, fridge-cold and drowned in mayonnaise or sweet dressings. A pasta salad "done right" is another thing entirely. The pasta — short shapes that hold their cook, such as fusilli or sedanini — should be cooked al dente, cooled to stop the cooking, and dressed at once with a drizzle of oil so it doesn't clump. The ingredients are Mediterranean and in season: cherry tomatoes, mozzarella, olives, capers, grilled vegetables, fresh herbs. No cream, no industrial sauces. And it should be served cool, not fridge-cold, because excessive chill mutes aromas and flavours. Made this way it's light, versatile and lends itself beautifully to both summer service and catering.
The lesson, drawing both parts together: the Italian summer menu works when excellent ingredients meet correct technique, and when every dish is told to the guest for what it truly is. That is exactly where the difference lies between an "Italian" restaurant and an authentically Italian one — the difference today's customer is willing to pay for.
For anyone looking for the right suppliers and ingredients to build this menu, the pages of Italian Style are the place to start.
For the 5th consecutive year, Lauretana will accompany the Giro d’Italia as Official Water Partner, supporting athletes and celebrating the beauty of Italian landscapes.
Lauretana will once again stand alongside the Giro d’Italia in 2026, confirming its role as Official Water Partner of one of the world’s most iconic cycling events. For the fifth consecutive year, the company from Graglia, in the Biella Alps, will accompany the pink race across 21 stages and approximately 3,466 kilometres, from the Grand Departure in Bulgaria on May 8 to the final finish line in Rome on May 31.
More than just a sporting competition, the Giro d’Italia is a journey through landscapes, cultures and communities. Each stage tells a different story, crossing mountains, villages, historic cities and extraordinary natural scenery. In this context, Lauretana’s presence reflects a shared connection with nature, authenticity and endurance.
Born in an uncontaminated alpine environment at over 1,000 metres above sea level, Lauretana is known as Europe’s lightest water, thanks to its remarkably low fixed residue of only 14 mg/L. Its purity and lightness have made it a trusted choice not only for athletes, but also for people seeking balance and wellbeing in their everyday lifestyle.
Throughout the three weeks of competition, Lauretana will support riders, teams, staff and cycling enthusiasts, strengthening its presence within major international sporting events. The partnership with the Giro follows the brand’s participation in some of the most prestigious races of the cycling season, including Strade Bianche, Tirreno-Adriatico, Milano-Torino and Milano-Sanremo.
With global media exposure and a unique ability to showcase local territories, the Giro d’Italia also represents an important international platform for the brand, reinforcing Lauretana’s identity as a symbol of purity, elegance and Italian alpine excellence.
In the professional restaurant landscape, the burger has long ceased to be a simple “fast” product. Today it has become an identity-driven gastronomic platform, capable of expressing territories, techniques, and culinary visions. Here are 3 Italian-inspired burger ideas designed for a clientele seeking cultural authenticity in every bite.
A bright, vibrant burger designed for spring and summer menus, ideal for rooftop dining and contemporary hospitality concepts. The idea draws inspiration from Pesto alla Genovese and Ligurian coastal cuisine, balancing herbaceous freshness with marine savoriness.
Key technical element: the pesto is emulsified in a lighter version to prevent oxidation and maintain color brightness during service.
Ideal pairing: Vermentino, citrus Italian Gose, or a basil-lemon Spritz.
A concept designed for urban dining formats and cocktail burger bars, where culinary memory meets contemporary technique.
Inspired by Carbonara, this burger preserves the soul of the dish while reinterpreting its structure in a modern format.
The added value lies in its umami layering: the cured egg yolk enhances depth without heaviness, while fermentation of the onion balances the fat component.
Recommended pairings: unfiltered pilsner, Franciacorta Satèn, or a bergamot soda highball.
Truffle Alpine Bun: contemporary Italian luxury
A burger designed for hotel restaurants, casual fine dining, and gourmet lounge experiences. Here the inspiration comes from Northern Italian cuisine and its iconic premium ingredients.
The result is a deep, elegant, and structured burger, also suitable in mini slider format for refined aperitivo service.
Perfect pairing: young Barolo, craft stout, or a truffle-infused Negroni.
"Fusilli al ferretto" are one of the oldest pasta shapes in Southern Italian tradition: they originate from a simple yet highly technical manual process in which the dough is “wrapped” around a thin iron rod to obtain the characteristic hollow or semi-hollow spiral shape. Their helical structure creates an irregular, porous surface capable of holding rich sauces and textured components. This is precisely what makes them ideal for layered and technically structured preparations.
• A pinch of salt (optional in some regions)
No eggs: this is a humble dough, elastic and resistant to manual shaping.
The semolina is arranged in a well on a work surface and water is added gradually. The dough should be:
• compact
• elastic
• non-sticky
It is worked vigorously for at least 10–15 minutes until a smooth dough is obtained. It is then left to rest, covered, for about 30 minutes: this step relaxes the gluten and makes shaping easier.
Small pieces of dough are taken and rolled with the palm of the hand into thin cylinders (like thick spaghetti).
A thin metal rod is then used (in some regions even a knitting needle or a small stick).
The rod is placed on the dough, rolled with light pressure, and the cylinder is moved back and forth until a spiral is formed. Finally, the rod is removed, leaving the pasta hollow or semi-hollow.
👉 The result is a pasta with internal ridges and an irregular twist, perfect for holding dense sauces.
The quality of fusilli depends on three factors:
• rolling pressure (too much breaks them, too little prevents proper sealing)
• dough moisture
• uniform thickness
In this preparation, the dish is built around three fundamental elements: smoky sweetness, structured heat, and crunch. The base is a roasted pepper cream, obtained through high-temperature cooking until the skin is fully caramelized. The result should be a smooth cream, but not overly strained, in order to preserve body and vegetal identity. The addition of a small amount of acidity - such as white wine vinegar or lemon juice - helps balance the natural sweetness of the peppers.
The second element is ’nduja, an iconic Calabrian product now internationally recognized as a high-impact sensory ingredient. In this preparation, it is treated as a textural component: slowly melted to extract its fat, then lightly pan-fried to create small crispy fragments. This step is crucial as it prevents loss of aroma and adds complexity to the final dish.
The third element is seasoned breadcrumbs, a traditional technique from the “poor cuisine” of Southern Italy, now widely used in fine dining as an alternative to grated cheese or crunchy toppings. The breadcrumbs are toasted with extra virgin olive oil, garlic, and rosemary until they reach a sandy, fragrant texture.
• Cook the fusilli slightly al dente and finish them in the pan with the pepper cream to help the sauce penetrate the spirals.
• Do not fully blend the cream: a slightly rustic texture enhances the artisanal perception of the dish.
• Add the ’nduja only off the heat to preserve its volatile aromatic components.
• Add the breadcrumbs at the very last moment to maintain crunchiness.
This pasta shape is one of the earliest examples of “pasta shaped without industrial molds.” Its structure is deeply rooted in a manual, domestic tradition, now reinterpreted in modern cuisine as a symbol of authenticity. It pairs perfectly with rustic ragùs, roasted vegetables, and structured spicy sauces.
In the photo: Sebastiano Caridi presenting Molino Naldoni’s Pastry Line anche the latest release, Roma, specifically for laminated doughs and layered preparations.
From Vienna flour for leavened pastries to newest release, Roma, for laminated doughs; the brand ambassador for Molino Naldoni, Pastry Chef Sebastiano Caridi shares a vision where precision meets passion.
If pastry is an equation made from sugar, butter, eggs, and flour, it is the latter that ultimately defines the success of the dough. These are the words of Sebastiano Caridi, who, in his laboratories across Faenza, Bologna, and Imola, blends his Calabrian roots with a distinctly modern entrepreneurial mindset. “Flour is like a tattoo on my skin,” Caridi says. An evocative way of explaining how his partnership with Molino Naldoni was born from the need to combine naturalness, consistency, and replicability in production.
Beyond the technical specifications of the five recipes that make up the Pastry Line, now highlighted by newly designed packaging, Caridi chooses Molino Naldoni flours for their purity: free from enzymes and additives, allowing for highly controlled fermentation processes. This technical advantage is matched by the mill’s supply chain ethos and values. Of the 450 tons of wheat milled daily, 80% is Italian, and a quarter of that comes from the Romagna sub-region the mill resides in. It’s a commitment to sustainability, increasingly important value marker of food safety and well-being.
Molino Naldoni’s Pastry Line, with its updated look and formats, draws inspiration from the refined elegance of historic European pastry shops in the Art Nouveau era. But the redesign goes beyond aesthetics. The introduction of a 10 kg format and the debut of Roma flour for laminated doughs reflect the mill’s close attention to the practical and technical needs of professionals.
Vienna flour is at the heart of Caridi’s laboratories, the trusted foundation for large leavened products. “I’m deeply attached to Vienna for its aromatic balance and reliability. As someone obsessed with precision, it gives me total control over fermentation and sourdough.
I can rely on extraordinary strength.” Alongside this cornerstone, the chef has enthusiastically embraced Roma, the new flour developed specifically for puff pastry and layered doughs.
“Lamination requires control and impermeability. Roma offers a rare balance between strength and sensitivity, enabling clean, defined layers that rise perfectly in the oven. It’s the ideal answer for millefeuille and cannoli.”
This same spirit of enthusiasm and innovation extends to Caridi’s approach to people. Looking to the next generation, he advocates for a more supportive and welcoming culture: “I tell young people to get their hands dirty but as entrepreneurs, we must move beyond the old ‘culture of sacrifice. We need to give tomorrow’s pastry chefs the tools to grow with serenity, so that haute pâtisserie becomes a path to self-fulfillment, not a sacrifice of personal life.” Our partnership between Pastry Chef Sebastiano Caridi and Molino Naldoni redefines the beauty of contemporary pastry art while balancing rigor, a deep respect for local wheat, and an openness to the future.
Roma pack
Roma: the 2026 innovation
An outstanding flour designed for laminated and layered doughs, Roma ensures superior workability and consistent oven development. It delivers light, crisp structures with impeccable performance, meeting the technical deman.
BIO: Pastry Chef Sebastiano Caridi
Sebastiano Caridi, Italian pastry master of Calabrian origin, rose to fame after winning the TV show “Il più grande pasticcere” on RAI 2 in 2015. He is widely recognized as one of the most promising figures in Italian pastry, known for blending tradition with a modern, entrepreneurial approach. He runs successful pastry shops in Faenza, Imola, and Bologna, including a prestigious location inside Palazzo Fava. His creations combine Calabrian heritage with technical innovation, with a strong focus on high-quality raw ingredients. His offerings span haute pâtisserie, chocolate-making, and leavened specialties.
Awards and Recognition:
In addition to his 2015 title, he won first place at the Italian Junior Championships and, in 2021, the “Divina Colomba”award for best traditional Easter colomba. He is also a brand ambassador for Molino Naldoni.
To mark its 120th anniversary, the Vicenzi Group presents Vicenzovo Strawberry: the first fruit-flavored ladyfingers. A product version that perfectly blends traditional pastry craftsmanship with a strong of innovation spirit, the core values of the company.
The new Vicenzovo Strawberry is made from a recipe that preserves the hallmark features of the original ladyfingers, enriched with strawberry juice to deliver a fruity taste and a delicate pink hue. A one-of-a-kind product designed to reinterpret the great classics of Italian pastry-making and inspire new opportunities of consumption in pursuit of creativity and quality.
This newborn edition further strengthens Vicenzi’s leadership in the ladyfinger segment, introducing an innovation that resonates with modern tastes and maintains its roots in the brand’s heritage.
Vicenzovo Strawberry will be internationally available starting May 2025.
Among the great seasonal dishes of central Italian cuisine, "abbacchio scottadito" stands as one of the purest expressions of Roman pastoral culture. Deeply rooted in the gastronomic identity of the Lazio countryside, this preparation celebrates young spring lamb through simplicity, precision and the quality of the raw ingredient.
Traditionally served during April and May, when milk-fed lamb reaches its ideal balance of tenderness and flavour, scottadito — literally “burn your fingers” — takes its name from the way the chops are eaten: extremely hot, directly by hand, immediately after grilling.
Today, this iconic Roman dish is increasingly attracting the attention of contemporary chefs and international fine dining restaurants looking to reinterpret authentic regional cuisine through lighter and more refined techniques.
The essence of abbacchio scottadito lies in restraint. The dish traditionally consists of young lamb chops quickly grilled over high heat, often charcoal or wood fire, allowing the meat to remain juicy while developing an aromatic crust.
Seasoning is intentionally minimal:
The quality of the lamb is crucial. Roman spring lamb is prized for its delicate fat, fine texture and elegant flavour profile, significantly milder than mature sheep or stronger mountain breeds.
For chefs, the challenge is technical rather than decorative:
precise cooking, controlled smoke, fat rendering and temperature management become essential to preserve the natural sweetness of the meat.
Modern chefs are increasingly rethinking abbacchio scottadito with a more contemporary gastronomic language while respecting its pastoral roots.
The richness of the lamb can be balanced with:
Some kitchens introduce techniques such as:
The goal is not to transform the dish beyond recognition, but to refine its texture, freshness and aromatic complexity.
Abbacchio scottadito pairs naturally with:
Its combination of fire, fat, herbs and spring vegetables makes it particularly adaptable to modern tasting menus focused on seasonality and regional identity.
Today, abbacchio scottadito represents far more than a traditional Roman lamb dish. It has become a symbol of how rural Italian cuisine can evolve into contemporary haute cuisine without losing authenticity, emotional connection or territorial character.
Umbrian panzanella is one of the most representative dishes of central Italian peasant cooking, a preparation born from the need to reuse stale bread and evolved into a perfect example of gastronomic balance. In Umbria, the local version stands out for its essential nature: unsalted country bread, fresh vegetables, wild herbs and intensely aromatic extra virgin olive oil.
It is not simply a bread salad, but a structured system of textures and acidity that reflects the region’s agricultural culture.
Panzanella originated as a humble recovery dish: stale bread was softened with water and vinegar, then enriched with whatever the garden could offer. In Umbria, this tradition has remained particularly pure, without excessive embellishments or overly complex variations.
Classic ingredients include:
• country-style unsalted bread
• ripe tomatoes
• red onion or fresh spring onion
• cucumber
• basil or wild herbs
• wine vinegar
• extra virgin olive oil
The result is a fresh, tangy and deeply summery dish, although today it is often reinterpreted already in late spring.
A contemporary approach should enhance panzanella without distorting it:
• Intelligent bread handling: instead of simple soaking, use controlled rehydration with aromatic water infused with celery or cucumber.
• Balanced acidity: replace part of the vinegar with clarified or lightly fermented tomato water.
• Multiple textures: add dehydrated or fried crunchy bread for contrast.
• Wild herbs: introduce fennel fronds, watercress or bitter herbs for complexity.
• Oil as an aromatic element: not just a dressing, but basil- or mint-infused olive oil.
Panzanella is one of the few Italian dishes that changes dramatically depending on the age of the bread. Traditionally, very stale bread was preferred, while modern chefs often work with:
• semi-fresh bread for better structure
• light dough fermentations
• controlled toasting techniques
In some Umbrian areas, more rustic ingredients such as wild celery or onion marinated in white wine are also added.
• fresh, mineral Umbrian white wine
• light rosé made from Sangiovese
• low-fermentation craft beers
• cucumber-based botanical gin cocktails
• light Junmai sake to enhance acidity
• saline Vermentino wines
• citrus kombucha for a fermented pairing approach
In contemporary cuisine, panzanella is no longer just a poor man’s dish, but a laboratory of balance between acidity, freshness and texture. Its strength lies in simplicity: few ingredients, all clearly readable, yet capable of delivering surprising sensory complexity.
In a chef’s hands, it becomes an exercise in subtraction: fewer elements, more precision, stronger identity.
In the landscape of high-end seafood cuisine, Ricciola (amberjack) has established itself as one of the most interesting and versatile ingredients for international professional gastronomy. A pelagic fish of the Mediterranean, known for its strength and speed, it offers a raw material that combines structure, elegance, and remarkable technical adaptability. Its growing presence on fine dining menus is no coincidence, but rather the result of a rare combination of sensory qualities and gastronomic potential.
Amberjack mainly inhabits the central and western Mediterranean, with high-quality specimens coming from Sicily, Sardinia, and Malta. It is a migratory species that develops dense, powerful musculature, resulting in firm flesh that is slightly fatty, with a bold yet clean flavour profile. Larger specimens are especially prized, as they provide a more stable texture and greater aromatic complexity.
From a culinary perspective, this fish represents a rare balance: structured enough to withstand complex techniques such as controlled ageing or intense grilling, yet refined enough for raw preparations like carpaccio and tartare. It is therefore no surprise that it has become a key ingredient both in contemporary Mediterranean cuisine and in modern Japanese gastronomy.
One of the main reasons amberjack is considered a premium ingredient is its extraordinary versatility. Its flesh can absorb marinades, fermentations, and smoking processes without losing identity, adapting seamlessly to very different culinary languages. In professional kitchens, it is used across a wide spectrum of applications, from raw preparations to grilling, and even controlled ageing techniques.
Among the most interesting applications are fish dry aging, which enhances its savouriness and texture, and high-temperature grilling or oven roasting, which highlight its fat content and fibrous structure. Increasingly, chefs are experimenting with pairings involving ferments, miso, smoked butters, and complex vegetable stocks, creating dishes that harmoniously bridge the Mediterranean and Asian worlds.
In today’s gastronomic context, amberjack lends itself to original and unexpected combinations. Its fatty structure and natural marine sweetness allow it to pair beautifully with dairy elements such as kefir or yogurt, with bitter vegetables like chicory and radicchio, and with lightly fermented or oxidised fruits. Fresh, aromatic spices such as coriander, fennel, and Timut pepper also find excellent balance with its structure.
This ability to interact with very different ingredients makes amberjack a meeting point between distant culinary traditions, from the Mediterranean to Japan, and even to Nordic techniques of fermentation and smoking.
Today, amberjack represents far more than a premium fish: it is a strategic raw material for contemporary cuisine. Its yield, cutting stability, and adaptability to different techniques make it ideal for fine dining, where precision, creativity, and territorial identity are essential.
In an increasingly sustainability-driven gastronomic landscape focused on ingredient valorisation, amberjack stands out as a key element of modern Mediterranean cuisine. Its rise on international menus is set to continue, establishing it as one of the most recognisable symbols of the new wave of seafood haute cuisine.
A growing presence worldwide
As summer approaches, bringing longer days and a renewed appetite for convivial dining, Di Marco continues to strengthen its global presence across key industry trade fairs. From Europe to international markets, the brand’s signature Pinsa Romana is increasingly recognized by professionals seeking quality, consistency, and versatility. Light, highly digestible, and quick to prepare, it provides an efficient solution for busy kitchens, particularly in environments where speed and differentiation are essential.
A versatile solution for hospitality
Di Marco Pinsa offers a complete and flexible solution for all professionals: suitable for casual poolside service in hotels, refined aperitivo menus in restaurants, or informal sharing moments in seaside street-food settings. Its adaptability encourages creativity while maintaining operational simplicity.
Ideal for summer sharing, outdoor gatherings, and relaxed conviviality, the Original Pinsa Romana stands out as a contemporary option appreciated by all, designed to be enjoyed together without compromising on quality and flavor. Last but not least, Di Marco Pinsa is vegan, halal, and kosher, offering versatility and boundless conviviality.
Simple or chef-starred style? Taste the Pinsa to serve it!
Simple yet sophisticated, Di Marco Pinsa lends itself to a wide range of interpretations. It works beautifully not only as the star of the plate, but also as an elegant alternative to bread, or as the perfect canvas for gourmet creations.
And for those who have not yet discovered the Original Pinsa Romana, trade fairs offer the ideal opportunity to taste it firsthand and see how easily it can be adapted to any menu or service style. Made in Italy craftsmanship, international appeal, and outstanding versatility: all in one solution.
Temperature calibration in the Zaffiro Sud Forni takes heat management to a whole new level. Beyond the traditional independent top and bottom heat control already featured on every Sud Forni oven, the Zaffiro allows the chamber to be divided into three distinct cooking areas: front, centre and rear.
Both the top and bottom heating elements can be independently managed across these three sections, resulting in a total of six separate heating zones. This advanced system makes it possible to compensate for the natural temperature differences that typically occur inside the chamber, especially in the front area, where frequent door opening causes thermal dispersion, and in the rear area, where heat tends to accumulate more intensely.
For the pizzaiolo, the advantage is immediate: a more balanced chamber requires less attention during the cooking process, reduces the need to constantly move pizzas from one area to another, and delivers more consistent baking results even when the oven is fully loaded.
This level of control also allows different products to be baked more efficiently, adapting the heat distribution according to the type of pizza, hydration level, topping quantity or desired final result. A more delicate product may require a softer front section, while a stronger rear section can help maintain a more aggressive bake when needed.
The advanced calibration system significantly improves performance during intense production. Heat loss caused by continuous door opening is rapidly compensated, keeping the chamber stable and ready to handle a high number of consecutive baking cycles without any drop in performance.
This means higher speed, shorter waiting times and much greater productivity, especially during the busiest service periods. Even under maximum demand, the Zaffiro maintains a more uniform and reliable cooking environment, helping the operator achieve the same quality result from the first pizza to the last.
From the province of Salerno to five continents: the brand that has brought the art of Southern Italian preserves to the highest levels of international quality
When Lino Cutolo founded the Compagnia Mercantile d'Oltremare in 1979, alongside his brothers Franco and Remo, the ambition was as clear as it was bold: to transform a deeply rooted Southern Italian tradition into a product capable of reaching tables across the globe. More than forty years later, that vision has become a reality recognised on all five continents, under a name that carries its meaning in every language - Ciao, the most universally known Italian word, an instinctive symbol of warmth and welcome.
The home of Ciao - Il Pomodoro di Napoli is Mercato San Severino, in the province of Salerno - a territory where volcanic soil, Mediterranean climate and centuries of agricultural knowledge have shaped one of the world's finest tomato-growing traditions. It is here that the brand's two signature products are born: the Roma Peeled Tomato, renowned among chefs and pizza makers worldwide for its firm flesh and exceptional cooking performance, and the San Marzano Tomato from the Agro Sarnese-Nocerino D.O.P. area, with its naturally low acidity, intense flavour and compact texture. The Protected Designation of Origin certification ensures full traceability and the highest production standards across the entire supply chain.
What distinguishes Ciao from the rest is not just the quality of its raw ingredient, but the discipline with which it is handled.
The Ciao Method is built around a single, non-negotiable principle: from harvest to can, only a matter of hours pass. This commitment to speed preserves every note of aroma, colour and flavour that the land of Southern Italy has poured into each tomato - making the final product a direct, faithful expression of its origins.
But behind every great brand, there are the people who choose it. The Ciao's Circle is the international community of chefs, pizza makers and culinary professionals who have made Ciao their ingredient of choice - not out of convenience, but out of conviction. Their daily endorsement, in kitchens across the world, is the most authoritative confirmation of a reliability and consistency built over decades.
From passata to cherry tomatoes, from concentrate to crushed tomatoes, the full Ciao range is completed by a line of canned legumes - a portfolio designed to bring the knowledge and flavour of the South to every recipe, in every corner of the world, with the same integrity that has defined the brand since its very first day.
There is an ingredient that, the moment it enters the kitchen, immediately shifts the brigade’s attention. It requires neither long introductions nor complex techniques to stand out: just opening a crate is enough to understand that you are facing something rare. The Red Shrimp of Mazara del Vallo belongs to this select category of products that are not simply “used” but interpreted.
Yet what is most striking is that its international reputation is built on a nearly paradoxical balance: a wild crustacean, caught in the extreme depths of the Mediterranean, which has become an icon of global fine dining without ever losing its most authentic identity. Its strength lies in being extremely simple and, at the same time, profoundly sophisticated.
For the professional restaurateur, it represents a powerful creative tool: an ingredient that does not need to be transformed, only interpreted with respect, precision, and contemporary sensibility.
The Red Shrimp of Mazara lives on the seabed of the Mediterranean, at depths between 200 and 1,000 meters. Its fishing grounds extend across Sicily, North Africa, and the Eastern Mediterranean, particularly in FAO zone 37.
Its most iconic feature is its deep, vivid red color, almost purplish, making it instantly recognizable. But its true value lies in its flesh: sweet, briny, firm, and surprisingly juicy, with an aromatic complexity that expresses itself beautifully even in raw preparations.
Mazara del Vallo, in the province of Trapani (Sicily), is the beating heart of this supply chain. Here, deep-sea fishing tradition has evolved into a highly specialized system, making this shrimp one of Italy’s most exported seafood products in global fine dining.
The success of the Red Shrimp of Mazara is no coincidence. Three factors make it unique:
• Deep, pristine habitat: life in cold, deep waters gives it structure and distinctive flavor
• No farming: it is exclusively wild, linked to fishing
• Advanced supply chain: onboard freezing has allowed quality preservation and global distribution without compromising perceived freshness
Not by chance, it is often referred to as “the fishermen’s red gold.”
In the daily work of chefs and fishermen, some surprising details emerge:
• During warmer months, the head can darken due to the presence of eggs, considered a sort of “natural caviar” of the shrimp
• It is one of the few Mediterranean crustaceans where the head has almost the same gastronomic value as the tail, especially in bisques and stocks
• It is often served raw or just lightly seared for a few seconds, to preserve its sweetness and texture
• It is one of the most frequently counterfeited seafood products on the global market, proof of its high demand in premium dining
In international professional kitchens, the Red Shrimp of Mazara has become a “signature” ingredient.
Its most iconic preparations include:
• tartare with extra virgin olive oil and citrus
• raw shrimp with a light marine emulsion
• linguine or spaghetti enriched with bisque
• very quick searing on grill or pan
The most widely shared technical rule among chefs is simple: extremely short cooking times or no cooking at all, to preserve its natural sweetness.
May is a strategic month to enhance red shrimp: spring climate and fresh seasonal ingredients allow elegant and contemporary combinations.
Recommended wines:
Seasonal ingredients to pair:
Dish ideas for professional dining:
Cerutti Inox announces the launch of its new website, which has been completely revamped in terms of design, content and functionality, and is designed to offer a simple, fast and intuitive browsing experience. The new portal represents a significant step forward in the company’s digital strategy and has been created with the aim of bringing the company closer to industry professionals and private customers.
One of the main new features is the introduction of e-commerce, which will allow customers to purchase Cerutti Inox products directly online, including professional pizza peels, oven kits, and stainless steel and aluminium accessories and utensils. The site will be accessible both to private customers, who will be able to shop quickly and securely, and to industry professionals.
Furthermore, it will be possible to register as a retailer and access a dedicated area with exclusive terms, designed to facilitate collaboration with retailers, distributors and commercial partners, both in Italy and abroad.
The new Cerutti Inox website will not only be an online shop, but also a space to discover new products, events, trade fairs, collaborations and special projects, confirming the company’s commitment to investing in innovation, communication and commercial development.
A new digital tool to bring us ever closer to those who choose Cerutti Inox quality and reliability every day.
May is the time when the wine list needs to “change gear”: less heavy structure, more tension, freshness, and verticality. Dishes become lighter, with wild herbs, spring vegetables, fresh cheeses, and more delicate meats. Wine must accompany, not dominate.
Here are 5 wines perfect for May, with technical pairings:
Franciacorta DOCG (Brut or Satèn)
Why: acidity, elegance, fine bubbles → perfect for starting a meal
Pairing:
👉 The bubbles cleanse, the acidity supports green notes.
Sauvignon Blanc (Alto Adige or Friuli)
Why: herbaceous aromatics and freshness
Pairing:
👉 Works through affinity with the vegetal and aromatic notes of the dish.
Verdicchio dei Castelli di Jesi
Why: balance between structure and acidity, great versatility
Pairing:
👉 A “gastronomic” wine: it holds structure without losing freshness.
Cerasuolo d’Abruzzo
Why: a rosé with more body, yet still fresh
Pairing:
👉 A perfect bridge between whites and reds: very useful on a wine list.
Pinot Noir (lightly vinified)
Why: elegant red, low tannins, also drinkable slightly chilled
Pairing:
👉 Offers complexity without weighing down the palate.
In May, the wine list should:
In this season, the customer looks for drinkability, but also identity. Build a list with:
👉 Fewer labels are better, as long as they are consistent with the season and the menu.
In the search for authenticity and tactile dining experiences, few pasta formats deliver as effectively as the Pici. Originating from southern Tuscany, particularly the Val d’Orcia area, pici are thick, hand-rolled strands of pasta defined by their irregularity, porous surface, and deeply artisanal character. For international hospitality professionals, they represent a powerful intersection between simplicity, craftsmanship, and menu differentiation.
Unlike extruded pasta, pici are traditionally made by hand using just flour and water, then rolled individually into long, uneven strands. This process is not just a technique, it is part of the narrative. Each piece carries slight variations in thickness and texture, which directly impact how the sauce adheres and how the bite is perceived. In an era where diners increasingly value “handmade” and “imperfect perfection,” pici offer a compelling sensory and visual identity.
Historically, they are associated with humble, rural cooking. Classic pairings include simple yet bold sauces such as garlic-based condiments (notably the famous aglione) or rustic meat ragù. However, their true potential in modern kitchens lies in reinterpretation.
In May, pici become an ideal canvas for seasonal, vegetable-driven cuisine. Their structure supports lighter sauces while still delivering depth and satisfaction.
Recommended directions:
👉 The goal is to shift from heavy winter ragù to fresh, aromatic, and textural compositions.
For chefs and restaurateurs, pici offer:
They can be served in generous, comforting portions or reduced into elegant, minimalist plates. Either way, they retain a clear identity.
In a global dining context increasingly focused on craft and origin, pici stand out not for complexity, but for their ability to transform simplicity into a refined, memorable experience.
In today’s international hospitality landscape, where lightness, seasonality, and technical precision are increasingly central, short-roasted veal represents a natural evolution of Italian tradition. This dish moves away from the classic long-roasted approach to offer a more contemporary version: pink-centered meat, a clean and essential jus, and spring vegetables that bring freshness and identity.
The technique may seem simple, but it requires strong control. Cuts such as loin or fillet of veal are quickly seared to develop Maillard aromas, then brought to a precise doneness while keeping the center slightly pink. The result is tender, juicy meat with a clean flavor profile, far from the drier textures of traditional roasts.
The jus is a key element: no longer a heavy, dense sauce, but a light reduction built from meat juices and mounted with a small amount of butter. This approach reflects a growing trend in contemporary Italian cuisine: enhancing the raw ingredient without masking it, working through subtraction rather than accumulation.
The vegetable component plays a crucial role in defining the dish. Seasonal ingredients such as artichokes, fresh peas, and agretti introduce a vibrant plant-based element, creating balance between sweetness, gentle bitterness, and herbal notes. It is precisely this interaction between meat and garden that makes the dish deeply contemporary.
Meat preparation
Bring the veal to room temperature, pat it dry, and season lightly with salt.
Searing
Sear in a pan with a small amount of oil until a uniform crust forms.
👉 Goal: develop flavor, not cook the interior.
Controlled cooking
Finish in the oven or at low temperature until the core reaches 52–54°C.
Allow to rest to redistribute juices.
Light jus
Deglaze the pan with a small amount of wine or stock, reduce, and mount with a knob of butter.
👉 The consistency should be fluid, not thick.
Spring vegetables
Plating
Slice the veal into pink-centered portions, glaze with the jus, and finish with the vegetables.
Lauretana is served on the tables of the finest restaurants around the world in its elegant transparent bottle designed by Pininfarina, created for the Ho.Re.Ca. sector and available in 750 ml and 330 ml glass formats. The design of the bottle and the choice of material give tangible expression to the lightness of Lauretana water. The sinuous shape of the glass is further enhanced by the innovative label, featuring a transparent mountain profile that creates elegant light effects.
A symbol of Made in Italy excellence, Lauretana is the lightest water in Europe, with only 14 mg/l of fixed residue. Thanks to its purity and low mineral content, it pairs perfectly with any dish, as it does not interfere with the flavours of food, but rather enhances the authentic taste of every recipe and the refined touch of the chef.
An authentic gift of nature, Lauretana water springs from the hydrogeological area of the Monte Rosa glacier, at over 1,000 metres above sea level, in an unspoilt environment. The water flows deep through an ancient underground granite bed, preserving all its original organoleptic qualities while remaining microbiologically pure.
Chosen by top chefs as well as by families, Lauretana is the ideal water to accompany every dish, as it respects and preserves its original fullness of flavour without altering its taste. Thanks to its unique characteristics, Lauretana water is ideal for the daily needs of both adults and children, a true teammate for sports enthusiasts, and a precious ally for mothers. It is also recommended for the preparation of baby food and advised during pregnancy and breastfeeding.
Molino Dallagiovanna will present its main 2026 innovation at the next Tuttofood, scheduled at Rho Fiera Milano from May 11 to 14, 2026
Blackery: not just a simple combination of ingredients, but a special blend, the result of a careful selection of the best wheat and fine cocoa, designed to ensure a perfect balance between taste, aesthetics, and performance.
Born from the collaboration between Molino Dallagiovanna and Barry Callebaut, Blackery has been developed to offer professionals a versatile, ready-to-use, perfectly balanced, and superior quality solution to rethink and enhance the great classics of the art of baking—from desserts to pizza, bread, and fresh pasta—without the addition of any coloring.
The color and taste are completely natural, obtained through the use of high-quality cocoa verified by Cocoa Horizons, the sustainability program whose mission is to improve the living conditions of cocoa farming communities while protecting the environment and future generations.
Blackery has been designed to avoid waste and optimize processing times, thanks to a ready-to-use, well-balanced blend that is easy to work with and offers consistent, guaranteed performance.
The mix is available in Blackery Debole and Blackery Forte versions, which differ only in the strength of the flour and are suitable for all laboratory requirements.
Blackery Debole is ideal for crumbly doughs and whipped mixtures, crackers, and breadsticks. Mixed with Blackery Forte, it is also perfect for bread and pizza.
Blackery Forte is designed for large and small leavened products and in doughs where structure, elasticity, and extensibility are required, ranging from pastries to bread, pizza, and fresh pasta. Both products are available in 10 kg bags.
Come and discover the new Blackery blend at Tuttofood (HALL 8 – Stand K11)!
The decision was made in New Delhi during the meeting of UNESCO’s Intergovernmental Committee: Italian cuisine has officially been recognized as Intangible Cultural Heritage of Humanity, the first cuisine in the world to receive this acknowledgment in its entirety. This historic achievement goes far beyond symbolism and directly involves the entire Italian agri-food and hospitality supply chain, both in Italy and abroad.
This recognition does not protect a single recipe, an iconic product, or a specific technique. UNESCO has acknowledged Italian cuisine as a complex cultural model, a “cultural and social blend of culinary traditions” capable of combining well-being, care for oneself and others, conviviality, and the intergenerational transmission of knowledge. What is being safeguarded is the everyday act of cooking, respect for ingredients, and the ritual of sharing a meal—core values that define the Italian way of life.
With this recognition, Italy further consolidates its global leadership: out of 21 Italian traditions already protected by UNESCO, nine belong to the world of food and agri-food culture. From the art of the Neapolitan pizzaiolo to the Mediterranean diet, from Italian espresso to truffle hunting and extraction, and now Italian cuisine as a whole, gastronomy clearly emerges as a central element of national identity. For professional restaurateurs, this means operating within a globally recognized heritage that enhances credibility, authenticity, and cultural value.
Among the key elements highlighted by UNESCO is the strong social and community dimension of Italian cuisine. It promotes inclusion, supports intergenerational learning, values anti-waste practices, and strengthens a sense of cultural continuity. For chefs and restaurateurs, these principles translate into concrete actions: seasonal menus, transparent supply chains, staff training, respect for raw materials, and the enhancement of artisanal skills and human capital.
The nomination dossier, curated by jurist Pier Luigi Petrillo, demonstrated that Italian cuisine is the result of collective work carried out within communities, businesses, and restaurants. This is where the recognition becomes tangible. Those working in hospitality today are not just interpreters, but guardians and innovators of a living heritage, officially protected at a global level. Bringing Italian cuisine to the world now means more than serving dishes—it means conveying a culture built on quality, authenticity, and a contemporary vision of tradition.
©2026 Accademia Group srl | All rights reserved
