Gelato and pastry have several things in common: both pursue quality, they both use carefully chosen ingredients, pay attention to online and offline communication and operate in attractively designed points of sale, where they also organise activities.
The market is buoyant. "People are thronging to Italy’s historic cities and its seaside resorts, and excellent results were recorded in June: a signal that tourism has recovered to good levels, and allowing us to hope that this will be a great season" says Simone Andreani, brand ambassador and business development manager for IFI. "End customers are looking for genuine, high-quality products from the local areas they have visited".
As for the professionals, Andreani points to an increasing attention to environmental sustainability, quality and functionality: "the search is on for solutions capable of making the food displayed visible, maintaining the right temperature and humidity levels, saving energy and offering ergonomic efficiency on daily activities".
IFI responds with products like the pastry and praline display case where products are all displayed on the same level, the lighting can be modulated and the system opens with a single movement. The vertical chilled unit gives all-round visibility of the products displayed, while viewable tubs combine perfect storage conditions with the visual appeal of the gelato in the display case. The multi-level unit, finally satisfies the need for a good presentation in pastry shops where space is limited.
"The pastry and gelato sector is going well globally, and the market is growing, in terms of technological developments and establishment design" says Giampiero Mariottini, marketing manager at ISA. "The future is marked by two key elements. Energy saving: gelato display cases consume a lot. Energy ratings were introduced for our sector in March 2021, and gelato makers will be paying more and more attention to this, given its economic and environmental relevance. European norms on refrigerant gases have been even tighter since last year, so natural refrigerants need to be used, on devices that consume less energy".
As for the future of the gelateria: "the most successful will be those which, thanks to multi-functional devices, can turn into pastry shops, in line with the seasonal nature of the business, using equipment that can be transformed to suit the products being sold at a given time of the year".
ISA equipment is 4.0 and makes it possible to monitor the indicators of well-functioning display units, and to respond promptly to routine and exceptional maintenance requirements.
"The trends we are noticing in pastry packaging are linked mainly to the use of ever more recyclable materials, and of products that are aesthetically attractive, practical and respectful of the environment,” says Alessandro Perli, head of Italy sales with Scotton, which expects a growth market for the summer: “everyone wants to go back to being able to freely enjoy pastry and gelato products and that is good news for all those working in the relevant sectors. Customers will be looking above all for quality and new ideas".
Scotton has always worked with recyclable materials: "we are sensitive to the need to respect the environment and the future of the planet in every way possible, especially with younger generations in mind".
Companies are developing a whole range of innovative, high-quality coffee beverages that go beyond the basic “cuppa” we are used to. As Gemma Kiernan, head of marketing at Marco Beverage Systems explains. "Innovation must not be an end unto itself, but a way of solving problems. There is a serious labour shortage at the moment, so we need easy-to-use equipment that doesn’t involve single-use plastic but does reduce energy costs. Another consideration is space: by making more room available the work flow is improved and customers an be served more quickly".
Marco are focusing on two new products. "Cold Brew has grown in popularity in recent years, so volumes are up, but it is quite hard to make and it takes time, so we have developed a cold brewer that reduces extraction times to three hours, as opposed to the 10-12 hours traditionally needed".
The second is a counter-based system with a control unit to which a coffee or other liquid source can be added, positioned underneath the bar, to dispense a whole range of beverages.
"I can serve lemonade, green tea with cane sugar syrup and Bubble Tea from a single tap. You can create different drinks by variously combining the sources. This is how we see the future of beverages. Bar owners are doing away with single-use plastic and don’t want to use bottles, but want to offer their customers more, and with this system they really can – and save space into the bargain".
"I believe the role of the barista is evolving and technology is helping" says Lena Frick, head of group marketing at Hemro. "Investments used to be made exclusively in espresso machines, whereas now the focus is on the grinding process. Coffee shops have five or six grinding machines, because they want to offer their customers a wider choice of coffee. Espresso machines are essentially about pressure and temperature levels, but grinding machines are much more complex. You might have a wonderful coffee with perfectly grown beans roasted in exactly the right way using the very best equipment, but if you get the grinding wrong you can totally ruin it. If the coffee particles are not all the same, that will influence the way it tastes".
As for the market, "the role of coffee is growing, people are no longer willing to compromise and they expect higher quality across the board: from restaurants and hotels to coffee chains and bars".
We asked Alberto Polojac, the owner of Imperator, to tell us about developments in green coffee. "The recovery of the market is going well, although there are some difficulties relating to logistics, which is the crucial aspect now, from both an economic and organisational point of view,” he explains. “It’s like a bubble that has burst: the domestic market has become more complicated".
As far as production is concerned "It’s a good year in terms of both quantity and quality. Production levels are increasing a lot and there have been no big climate issues in the main regions. More and more research is being done on processing methods in all countries, including India and Vietnam, which is investing heavily".
The latest developments? "The higher prices are putting quality coffee on a par with commercial coffee. This is an opportunity to introduce specialty coffee to the general public. Given the difficulties facing Arabica as a result of climate change, Fine Robusta could be another opportunity, and a lot of work is being done on processing methods, fermentation and selection".
It wouldn’t be summer without gelato. But apart from traditional flavours like pistachio, fior di latte, chocolate, strawberry and lemon, what new ideas are appearing in this exceptionally hot summer?
There are more and more flavours with an alcoholic twist, with the use of spirits, liqueurs or even beer. So-called affogato, where gelato is “drowned”, for example in coffee, also seems to be making a big comeback. Another variety that the sweet-toothed will find hard to resist is gelato with zabaglione and specialty coffee.
Peck dispayed its flair for innovation when it presented three ice-cream cocktails by chef Galileo Reposo: a highly original coming together of pastry art and mixology.
Almond stracciatella with candied lemon and white chocolate, crème de menthe and chocolate combined with white rum and Brancamenta; pistachio-flavoured gelato and the sweet aroma of Chartreuse and of meringue combined with vodka and – in a revisitation of frozen Daiquiri – Rum and Bénédectine combined with lemon and saffron gelato (another big hit of summer 2022).
The demand for local, genuine ingredients in season continues unabated, even better if organic or bio-dynamic. Cherry, strawberry, peach, raspberry, blackberry, blueberry, mint and basil-lemon are among the flavours offered by the historic gelateria La Pasqualina in Almenno San Bartolomeo (near Bergamo) for summer 2022. With one special feature: “Long before we get to work with the machines, we start the gelato-making process by putting pen to paper, having done our research into the highest quality ingredients,” explains Riccardo Schiavi, of the fourth generation running the pasticceria-gelateria, who decided to set up a two-hectare farm close to the historic establishment: not so much zero miles, then, as “zero yards”.
But apart from sustainability, the search for genuine ingredients and zero miles, the other driver of choice this summer is the novelty idea. Innovation seems to know no bounds, and a whole range of weird and wonderful flavours has appeared, for example, in Lithuania, where chefs and gelato makers are experimenting with various new and traditional recipes, featuring such unusual things as cloves and saffron, much loved by the Lithuanian nobility as long ago as the 18th century.
New flavours include quince, dill and nettle, pine needles and even crickets (with black sesame and vanilla, at the Central restaurant in Marijampolė). As for gastronomic gelato, mackerel ice cream with breadcrumbs is served at the Apvalaus Stalo Klubas restaurant, in the medieval town of Trakai and seaweed (with lobster caramel crunch, hazelnut oil and black sturgeon roe, the creation of Vila Komoda in the popular seaside resort of Palanga).
From the Master Pizzaiuolo Edoardo Ore’s soul was born Fiore di Napoli, the flour of Neapolitan pizza obtained thanks to the mixing and sifting with 24 milling phases of a specific combination of high quality grains.
The gluten mesh of the dough results silky and with the correct relationship between toughness and extensibility.
The specific and calibrated quality of the enzymatic activity in maturation processes, both during the leavening and in the complex baking phase at 480°C, lead to obtaining a golden, downy, aromatic, crunchy and highly digestible Neapolitan pizza.
Fiore di Napoli celebrates the art of Neapolitan pizza that have become an Unesco World Heritage Site, an Italian excellence with partenopean heart.
Destination of use: ideal for the production of Neapolitan pizza with leavenings at 25°C for 14/28 hours and with the cold method at 5°C for 24/48 hours.
Via Edison, 34
Paderno D'Adda (LC), Italy
Technology and creativity, genius and technique: these are the elements that produce great cuisine and the reason why it was completely natural for HostMilano (the leading international trade fair for out-of-home food services, HoReCa and Retail that presents innovations in equipment every two years) to collaborate with chefs working for the Ambasciatori del Gusto association. We asked them how technology has changed and continues to change the way they cook.
“Innovation, in terms not just of technology and finding new, better ways to use ingredients, but also of sustainability, is becoming more and more important also in our sector,” says Alessandro Gilmozzi, president of Ambasciatori del Gusto and owner of the El Molin restaurant in Cavalese. “Ultrasound, to name just one new idea, can be used to process ingredients at 30°, which reduces bacteria – an important factor right now. In addition to that, it saves time because, in combination with rehydration, cooking times are shorter, less energy and water is used, and the whole process is more sustainable.” Technology has also changed delivery methods: “it has helped us stay in touch with customers and that has saved many establishments. Meanwhile, online tutorials have enabled us to reach out to potential customers, who then became patrons of ours when we were able to re-open again. In this way we have transformed the ‘do-it-yourself chef’ trend into an opportunity for recovery and growth for the out-of-home sector.”
"I believe that technology is not so much about change as it is about helping chefs work better and get results they wouldn’t be able to achieve using traditional methods,” says executive chef Terry Giacomello, who mentions the Roner and the siphon as two of the instruments that have introduced new cooking methods and new ways of processing food".
"Technology is essential today and pastry making was one of the first sectors to use it intensively" says Alessandro Del Trotti, owner of the Dolce Vita patisserie in Asti. "Blast chillers have speeded up processes and enabled us to offer a better service. Other essential technologies include new-generation ovens that are connected to Bluetooth and Wi-Fi".
"Technology is fundamental now and enables us to manage food products much more efficiently, especially in terms of shelf life" says Corrado Scaglione, owner of Osteria Lipen in Canonica Lambro. "Take, for example, the new types of refrigerator that are suitable not only for preserving food but also for fermentation processes, because they enable us to produce a balanced dough of a consistently high quality. And we have also learned to use quite simple devices, like thermometers, also to ensure high quality".
The countdown is on for Singapore’s FHA - Food & Beverage Trade Show, in which Vicenzi company will participate from 5 to 8 September.
A showcase of new trends and technology in the food and beverage industry, this is Asia’s key exhibition for professionals in the sector. In addition to being back at the company’s usual booth, in this edition special visibility will be given to Matilde Vicenzi products through two show cooking events. The main ingredient? Vicenzovo Ladyfingers, of course!
The European Championship "Pizza Senza Frontiere" 2022 was held in London again this year. The event was organized during the The European Pizza & Pasta Show and ended on 23 June with the last competitions and awards for competitors. The event has always been one of the most exciting food events on the London scene.
Dough and topping were the great protagonists of the 2 competition days; the pizza makers began to warm up even before the start of the competitions, which took place on 22 and 23 June 2022.
The fair was not only the scene of the fascinating competitions of the European Championship of "Pizza Senza Frontiere". At the Olympia Exhibition Center there were numerous stands of leading companies in the pasta and pizza sector, highlighted with show cooking and demonstrations.
An exciting edition experienced by competitors, visitors and organizers with serenity: we are finally back on the scene without the worry of last year caused by the pandemic. So off to smiles without a mask, to handshakes and hugs exchanged by competitors, some for joy, some for the bitterness of defeat.
It was not an easy task that of the judges, assigned to Massimo Costanzo, Edin Basic, Mike Arvblom, Sebastian Apollo Delavega and Giorgio Riggio, who found themselves judging high-level and professional pizzas from all over Europe (and beyond). But who will have won the coveted title of European Champion of "Pizza Senza Frontiere"?
The winner of the European Championship 2022 in London presented to the four judges an imaginative pizza, with refined ingredients and prepared to perfection.
Fior di latte, aubergine, pulled pork at low temperature, corn wafer, fried sage and caramelized onion were wisely used in this topping that literally took the judges by the throat.
An unexpected victory for Mauro Alba, pizza chef from Cesena, who beat the competition with his creation. Mauro was born in Cagliari and has been managing the “Roovido” pizzeria for some years, opened in full lockdown with his partner.
With the number 20, Mauro Alba ranked first in the European Championship of Pizza Without Borders, followed by Carmine Mastrocinque and Aldo Brancato.
The runner-up is Carmine Mastrocinque who presented the jurors with a pizza with homemade sausage, Pachino tomatoes IGP, stracciatella, parmesan flakes and basil. Carmine's “Cinque Corone” beat, albeit only slightly, the “Martuccia”, Aldo Brancato's pizza. Aldo proposed a topping with pumpkin cream, smoked bacon, mozzarella cream, Grana Padano wafer and black pepper for his pizza.
Italian Excellence and Patenopean Heart from the soul of the maestro pizzaiuolo Eduardo Ore was born Fiore di Napoli Multicereals, the first multicereals neapolitan pizza flour created with Molino Colombo to satify the needs of realizing a neapolitan pizza with a multicereals dough with an intense aromatic component and with a blend of dedicated cereals and seeds for a classic pizza with an intense and strong taste. The first step has been an accurate selection of the best cereals and seeds with an high technological value and intense aromatic component, which has brought to a specific blend, studied and balanced by Eduardo Ore, Maestro di Farine.
Mapping a series of a medium-high calibration seeds of which sunflower, sesam, flax seed, millet and calibrating a specific reology considering at the base Fiore di Napoli, obtained thanks to a diagram with rolling mills at 24 steps, unique and exclusive of Molino Colombo, which guarantees, thanks to its soft and slow grinding, the maximum enhancement of the technological, biological and aromatic features, preserving starches and proteins and leaving intact the endosperm aromatic bouquet, it was thus created a specific ductile blend with a specific balance between elasticity index, strength, extensibility, toughness and an excellent aromatic intensity which gives to the doughs an extraordinary hold and workability, as well as a unique flavour with a malted component in each working phase, from the mixing of the ingredients to the bite of the cooked product.
The specific and calibrated quality of the enzimatic activity into the maturation processes, optimized by adding dried sourdough, both in the leavening phase and in the complex baking phase at 400°C, bring to obtain a Neapolitan multicereals pizza, amber, soft, aromatic, crunchy and highly digestible.
Fiore di Napoli Multicereals is the neapolitan pizza flour able to exalt at the best the dough thanks to the modern methodologies which request a flour with an high protein quality and an high propension to absorption, an intense mix of flavour, taste, intensity, technology and innovation.
Via Edison, 34
Paderno D'Adda (LC), Italy
For a few months now and more importantly with the arrival of summer, the long-awaited expectation has finally arrived, namely that our personal, family and working habits are slowly getting back to normal.
If on one hand technology has taught us how useful it is to participate in meetings and debates… while conveniently linked from home, on the other hand nothing can substitute the value of meeting face-to-face.
Traveling with Gi.Metal
Gi.Metal therefore focuses its attention on professional pizza makers, used to travelling for training purposes, to take part in trade fairs and sector events, to cite just a few examples, and to finally get back to these tasks at full capacity.
Today the idea of traveling will be even more enticing, thanks to the certainty of being able to carry your trustworthy Gi.Metal equipment with you with the utmost ease.
How? Thanks to the new Pizzaiolo Travel kit: the complete set for the professional pizza maker, held in a soft and strong case.
Even ideal for traveling by plane, due to its extremely small size
Its compact size, since the handles of the peel and small peel can be divided into three pieces, allows it to be conveniently inserted in a 86x58x36 cm trolley, to easily be carried even on a plane.
The kit of your dreams: find out what's inside
Gi.Metal loves providing customised solutions for diverse needs. This is why we allow you to choose between three different pizza peel lines: Azzurra, Napoletana or Evoluzione Line.
In addition to the peel and small peel, the sizes of which are optional, the Travel Kit includes:
• A soft and strong fabric case, with convenient handles and zipper closing
• Probe digital thermometer
• Infrared digital thermometer
• Kitchen knife 20 cm
• Nylon dough cover cloth
• Stainless steel spoon, 53gr capacity
• Stainless steel dough cutter with flexible blade
• Stainless steel pizza cutting wheel ø 10 cm
• Stainless steel triangular spatula 10x9 cm process to divide handles in three parts
Gi.Metal loves to accompany pizza makers in their day to day challenges, giving them practical and efficient solutions to make their job easier.
Today the Pizzaiolo travel kit is no longer just a dream, it has come true!
What are you waiting for? Choose the line you prefer and purchase your new pizzaiolo travel kit right now
Via Croce Rossa, 1C
Montale (PT), Italy
There are 2 fundamental ingredients to obtain an excellent dough:
technical experience and high quality raw materials.
Since 1934 Molino Grassi has been selecting only the best grains to offer you a range of flours and semolina with excellent characteristics, a selection created specifically to transfer the values of Made in Italy into high quality and authenticity products.
To support biodiversity Molino Grassi, in collaboration with Grossi Claudio, has created the “Grano del Miracolo”, a typical ancient Italian wheat flour, unique for its flavors and aromas.
The "Miracle Flour" is born from the union of ancient grains, territory and biodiversity, a blend of native grains of the Parma area.
"Miracolo" is a type 1 and 2 flour (only for professionals in the sector), low in gluten, usable in bakery, pizzeria, pastry and fresh pasta.
Via Emilia Ovest, 347
This Spolvero is ideal to prepare and knead highly hydrated doughs as well as to dry any type of dough, giving to the preparations an appetising and delicious crunchiness. The Spolvero Bianco is made of heat-treated rice flour and it was created by Di Marco, a Roman company active since 1981 in the professional pizza sector, to facilitate the kneading of any type of dough, even very soft and hydrated ones.
Spolvero Bianco by Di Marco is a calibrated grain size flour that makes both kneading and shaping any type of dough extremely simple. The use of Spolvero Bianco also facilitates a delicate moment like the stretching of the doughs, in particular for soft and highly hydrated ones.
Using this flour not only reduces the tackiness of the dough making it easier to knead, but it also helps to increase the crunchiness of the crust, giving it an appetising browning.
Di Marco’s Spolvero Bianco can be used to enhance and highlight the different characteristics of any dough, thus ensuring a perfect final result.
All ingredients of the Spolvero Bianco are 100% plant-based. The product does not contain dyes, preservatives, plant protection products or other additives and does not use genetically modified grains.
Di Marco Corrado
Via Monte Nero, 1/3
Guidonia Montecelio (RM), Italy
Summer is probably the most awaited season but it is also the one in which particular attention must be paid to expansion.
Here 4 tips for propery hydration by Doctor Edoardo Tacconi:
MONITORING HOW MUCH YOU DRINK
Tacconi's most important advice is to monitor how much water we drink. You almost always tend to drink only when you have the urge, but this may not be enough for many people. In fact, if the stimulus of thirst is perceived, it means that the dehydration process is already present so you should always try to anticipate it. The guidelines recommend in conditions of optimal temperature - that is 20 degrees and humidity at 60% - at least 1.5-2 liters of water per day for women and 2-2.5 liters of water for adult men. It is therefore clear that in warmer climatic conditions it is advisable to drink more. Still on the parameters and sensations front, feeling constantly dry lips or skin is a signal that must remind us to drink more.
THE COLOR OF THE URINE AND THE WEIGHT
Even the color of the urine, apart from in the morning as soon as you wake up and immediately after an intense and prolonged muscular effort, must tend to be transparent, so if this is not the case you have to commit to drinking more. For athletes, it may be useful to weigh yourself before and after physical activity (without clothes), to analytically understand the amount of fluids lost.
EAT SEASONAL FRUIT
These are precious foods that contain a lot of water. This is the case, for example, of melon and watermelon, which also contribute to the intake of many precious trace elements that can be lost with sweating in summer. In addition, they are also an excellent source of vitamins and fiber.
Alcohol dehydrates and produces toxic by-products for the body. This is why it is always useful to prefer to drink a lot of water during dinners and aperitifs.
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