“Wine glasses, as we know them, came into fashion during the medieval ages,” says Alex Augustine, a sommelier at Chicago's Aba. “The stem is thought to be an invention of the church to allow for easier viewing by the clergy during ceremonies, with most glasses predating that being small and stemless.”

Shopping for wine glasses is both an art and a science—whether you're just starting out or adding to an existing collection, you’ll want to find that sweet spot between aesthetics and utility. That isn’t always so easy, especially given the countless options available on the market, from varietal-specific glasses to all-purpose styles, not to mention specialty designs for sparkling wines and the like. The broad category of reds is no exception, so we put our top red wine glasses to the test.

To help weed through the many glasses for red wine available, we carefully home-tested our favorites. Some of the attributes in which we rated each item included design, quality, size, and durability. We also looked at how these glasses felt in the hand, the thickness of the rims, the stem lengths, how the shapes affected aromas and tastes, and whether or not they were easily cleaned.

After extensive testing, our pick for the best option overall is the Gabriel-Glas "One for All" StandArt Edition. For an in-depth look at all of our favorite red wine glasses, read on.

Rafa García Febles, beverage manager and sommelier at Le Crocodile in New York, has a tried-and-true mantra for beginners when glassware shopping. “Experiment, explore [and] have fun," he says. “If you're just starting out, you want to make sure you have a glass that lets you appreciate the nuances of a great pour, but don't break the bank on separate $60 crystal glasses for each style of wine." One way to go about this, according to Febles, is to opt for a durable, all-purpose glass that works with a wide variety of wines.

One industry favorite is the Gabriel-Glas “One for All” style. Available in two quality levels, the StandArt Edition and the Gold Edition, Febles recommends trying the former first: “[This glass] will show a lot of different styles near their best, allowing you to explore and develop your palate before committing to more specialized glassware." He explains, “Generally, you want a glass with a wide bowl, thin glass, and a stem: the bowl allows aromas to emerge and gather, thin glass allows the wine to flow easily into your mouth, and a stem prevents your hand from unnecessarily warming the wine or contributing off-aromas from whatever you've been touching.”

After unboxing the glasses, our at-home tester noted that for an approachable price point, these glasses still offer an elevated design—elegant, but appropriate for everyday use. Our tester liked that the stem was nice and thick and didn't feel hyper-delicate like many high-end glasses. The heavier weight and thick stem felt comfortable and secure in the hand. The large, angular bowl also allowed for a thorough swirl. We liked that this glass has the sensibilities of a high-end crystal glass but has more weight to it and makes swirling feel even more enjoyable.

During testing, we appreciated the conical design—making it feel like a larger, blown-up version of a brandy snifter. This shape helped to concentrate the aromas and directed them straight to the nose. Our tester noted that the glass was thin, but not paper-thin like many of the crystal options, and she didn't feel the need to be precious with the glass. Even though the glass is all-purpose, with bigger, more nuanced red, it still performed with precision, highlighting the fruit and concentrating the nose.


For over 20 years Alimentis has been the reference for the most demanding chefs thanks to the specific, consolidated experience of its founding partners, the Contesini family, in the sector of supplies for professional, quality catering. 

Systematic application to researching the best solutions for our customers, prepared alongside the top experts in the sector, the wide range available, the study and selection of our offers, bring us closer to the experience of the best catering professionals. 

Controls during processing, the choice of raw materials, scrupulous hygiene regulations and attention to new food trends mean we maintain a high value in the supplies available to our customers. 

As in the past, there are recipes and products that never age, flavours and secrets to hand down. The name Alimentis is linked to the tradition of the best catering, projecting the wealth of the founders’ experience to the demands of quality and safety required today by the food market. 

Behind all, this is a company that is structured and organised in a modern way, on the cutting edge in choices in every field, to guarantee maximum satisfaction. 

The company’s vision is aimed at the future with deep roots in the tradition of our recent past. 

Passion, tradition, spirit of innovation: all linked to modern flexibility.


A WIDE, COMPLETE RANGE: that satisfies every requirement, in any type of cuisine and in every catering channel. Ingredients, fillings, antipastos, ... up to the dessert. Take Alimentis to the table;

EASY AND FLEXIBLE TO USE: a proposal of products that are easy to use and extremely flexible, able to adapt to the various cuisine requirements and to new food trends;

HIGH, CONSTANT QUALITY: to guarantee that our customers have products that are always prepared the same way, with certified raw materials and controlled processes;

A BIG TIME-SAVER: thanks to our products, semiprocessed in order to cut preparation time while guaranteeing the possibility of personalising recipes;

CONSTANT COST CONTROL: assured by our processing and by the recipes designed specially to offer consistent products, even for yield;

THE HOMEMADE TASTE: by using fine raw materials, studied and selected exactly as those found in the shop “around the corner”. They are used preferably fresh and in wise doses to offer our professional customers that extra touch, making the difference and personalising each dish.


SP 420, 4

Commessaggio (MN), Italy


Molino Piantoni and pizza. A story of love and passion, but above all, the story of a friendship between a company more than a century old and masters who daily work doughs and create pizzas that are true masterpieces. A friendship that has become an active and rich collaboration that, over the years, has made it possible to create professional flours that are now known all over the world.

And it is precisely from this collaboration that '00 MD' was born, a flour of excellence belonging to the Traditional line 'dedicated' to pizza makers. This flour makes it possible to obtain a dough that is soft, silky and easy to roll out. Thanks to a dough with these characteristics and a well-controlled leavening process, it is therefore possible to have a soft but at the same time fragrant pizza.

The Traditional '00 MD' is approved by the "Associazione verace pizza napoletana" of which Molino Piantoni is an official supplier. The Avpn determines the ideal products to obtain the true Neapolitan pizza.

Thanks to the continuous collaboration with master pizza makers and professional friends, Molino Piantoni has also created "La Nostrapala", a new blend created to meet a precise need called "pizza in pala". This is a pizza that was born in the wake of the culinary tradition of Latium and Rome and has long been appreciated throughout Italy and beyond. The reason? The very high moisture content of the dough and the well-developed honeycombs, make it particularly soft and crispy. Characteristics that require a dedicated, quality raw material. 

It is precisely thanks to La Nostrapala that it is possible to create a pizza with a thin and crispy appearance.

And this is how Molino Piantoni continues to write a story of quality, the result of love, care and experience. THE STORY of those who knead, those who create and those who work with passion.

Molino Piantoni

Via Cologne, 19

Chiari (BS), Italy


All Izzo ovens are designed for the perfect baking of true Neapolitan pizza. They are the only ovens to have as many as 8 centimetres of bricks inside the baking chamber. Temperature maintenance and minimum energy consumption are thus ensured. High-quality materials and a design studied down to the smallest detail make them true furnishing objects.

Izzo Forni

Viale Comandante Umberto Maddalena, 402

Naples, Italy


Alexandre Mazzia's Michel par AM (named after his fisherman grandfather) is currently located at 17 Rue François Rocca in Marseille, just a few metres from his internationally acclaimed, 3-Michelin-starred restaurant, AM par Alexandre Mazzia.

The pop-up will operate for a limited period  only, with the intention that it will soon become a permanent feature on the food landscape of this ancient port city.

Alexandre Mazzia has chosen to re-launch his food truck offering following multiple requests from its loyal following.

On the menu will be some newly created  seasonal dishes to take away, including The Croc Mazz - Multi-seed bread, spiced hummus, barbecued celery root, smoked onions, matured Comté cheese, roasted squash, or The Hot Mazz - Crunchy and fondant bread with spices, lamb sausage with galangal and spinach shoots, sweet and sour chilli gel, carrot mustard, smoked beet. Sweeter options include Beina Mazz – Secret light cream “Madeleine” pastry, orange flower and citrus fruit with Tonka bean and poppy seeds.

Alexandre explains, "Michel is much more than just a food truck - it has become a meeting place for gourmets and gourmands alike. We intend to bring it to Paris and make it part of the Olympic Village for the Games in 2024 - offering gourmet and elegant delicacies, in line with the philosophy of what is offered at the AM restaurant". 


Matilde Vicenzi offers a wide assortment of service products for restaurants and catering industries, to prepare Italian specialties, cakes, desserts and other sweet delights.

Amaretto Super Pack, Amaretto’s granules, Vicenzovo Super Pack, Puff Pastry Bases: perfect bases, decorations and ingredients to help chefs preparing all kinds of delicacies every day in order to save time. Combining artisanal production values and authentic flavours with creativity and passion.

Last born in the Vicenzi’s service products assortment is the brand-new Vicenzovo 5 kg in bulk, about 600 ladyfingers arranged in rows of 12 and contained in a bag, delivered in a branded cardboard.


Indeed, Vicenzovo, the most popular Ladyfinger in Italy, is now proposed in a bigger format of 5 kg to meet the needs of customers in the foodservice channel; this new product is available together with the current box 2,4 Kg.

Made from a traditional family recipe dating back to 1905 and first Ladyfinger to have received a National Quality Award, our Vicenzovo has the highest absorption capacity  and is produced with premium ingredients: fresh eggs, best selected flours and high quality sugar.


Matilde Vicenzi

Via Fonte Garofolo, 1

San Giovanni Lupatoto (VR), Italy


Sunmix Srl is an Italian company which projects and produces spiral mixers for the wide sector of white art.


Our products guarantee a perfect balance between reliability and sturdiness, sobriety and performance, in which the aesthetic becomes functional.


To Sunmix the words of orders are quality and versatility.

Improving is synonymous with simplifying.



New Generation Machines


Via Lago di Vico

Schio (VI), Italy


The historic milling factory from Romagna with a territorial vocation launches a new product addressed to the professional pizza chef, to offer a product that is in line with the trend but unique in the marketplace.

Smorfia® was born out of the cooperation of our R&D and Quality Check departments and it is the innovation of Molino Naldoni that marries the best 100% Italian wheat with the excellent performances in the real Neapolitan Pizza dough.

“Thanks to our – now well-established – supply chain experience with the Molino Naldoni ITALICA 100% Italian Wheat-branded flour line, we were able to obtain an ideal mixture for the pizza maker that follows the trends of the marketplace, without stepping back from the tradition. Nowadays customers are clear about pizza, they are picky about raw materials and love high crusts and light doughs with high hydration. We stand with the professional pizza makers therefore we studied a perfect product to satisfy the client.” – Alberto Naldoni, Chief Executive Officer.

How was Smorfia® born? 

Before launching it, Smorfia® was subjected to a long process of approvals and internal tests. Cross checks on the best Italian wheat have resulted in a unique blend in the Italian marketplace. Starting from the first laboratory analysis to the practical trials made by our team of technicians and expert pizza makers in Italy and abroad, that after a long period with their “hands into the dough” promoted Smorfia® as the ideal flour for the Neapolitan Pizza. 

Finally, the official approval from the Associazione Verace Pizza Napoletana shows that the product also passed all the tests required by the strict international guidelines of the Vera Pizza Napoletana, included the practical tests scheduled by the University Federico II in Naples.  


What are the qualities of Smorfia®?

With a strength of 290W, as it was requested from the policy document of the Associazione Verace Pizza Napoletana, this flour needs a 60-65% hydration. 

When baked at 400/450 degrees Celsius for 90 seconds, it offers the best in terms of alveolation of the crust and lightness of the dough. 


Why is Smorfia® unique?

In the marketplace, it doesn’t exist a flour that is studied ad-hoc to obtain a Neapolitan Pizza from only Italian wheat.

With Smorfia®, the Neapolitan Pizza becomes “Made in Italy” all-round, starting from the planting of the grain, until the final product, acknowledged as Italian in the whole world.

The refined blend of high-quality wheat, exclusively from our area, allows to taste the authentic flavour of the tradition, combined with a unique meltiness of the dough, a long-sought goal by the best professional pizza makers.

Why did we call it Smorfia®?

Because does it exist something more Neapolitan than the Smorfia? A book full of lucky dreams. Because, winning or not, dreams take us far away, in a future that can only be better and for which it is worth getting involved. Smorfia® represents the respect of the strictest tradition and, at the same time, a look to the future. 

Perfect for the traditional and innovative pizza chefs. 

A tip from the specialist

“Smorfia® shapes the modern version of the classic round pizza that represents, nowadays, the most widespread international trend. Suitable for a fermentation of about 30h at room temperature (+18°C) according to the official international guidelines of the Verace Pizza Napoletana Association.” Piero Asaro, Technical Manager and pizza chef with 30 years of experience.

Molino Naldoni

Via Pana, 156

Faenza (RA), Italy


Most people don’t associate shots with quality drinking. The word alone evokes unpleasant memories for many. Once they’ve reached a few years past college age, most drinkers abandon shooters in favor of other types of imbibing. 

But there’s no more efficient way than shots to get the job done, so to speak, and when made with care, shooters can prove a delicious means to that quick end. Even many high-end cocktail bartenders are fans, with “Snaquiris” (shot-sized mini Daiquiris) and Ferraris (a combination of Fernet Branca and Campari) popular among that set.

These are a dozen of our favorites shots and shooters, from ’80s classics to current college standards and even a couple that wouldn’t be out of place at a dinner party. You’re sure to find a new go-to on this list.

Oyster Shooter
This shooter comes courtesy of famed bartender Naren Young, who previously held the role of creative director at the world-renowned Dante in New York City and is now the creative director at Sweet Liberty in Miami.

While the classic oyster shooter typically resembles something similar to a minuscule Bloody Mary, Young’s twist goes a step further.

His recipe calls for green vegetables—tomatillos, celery, and cucumber—which are then blended with salt, pepper, green Tabasco and, most importantly, a hearty pour of mezcal for a refreshing accompaniment to a platter of oysters. 

Green Tea Shot
It’s unclear how this shot, a contemporary party and dive-bar favorite, got its name: It isn’t green and doesn’t contain any tea—or anything healthy at all, really.

But the mix of Irish whiskey, peach schnapps, sweet-and-sour mix, and lemon-lime soda sure is more fun to down than a cup of matcha or the like.

Pre-batching a group-size pitcher will make you a hero at your next party.

This three-layered concoction is among the most eye-catching of shooters. Composed of Irish cream liqueur, Grand Marnier, and coffee liqueur, it’s as fun and rowdy as the band for which it was named.

Throw on some tunes and get to practicing your layering technique! Hint: Pour the liqueurs slowly over the back of an inverted spoon with its tip barely touching the liquid to ensure maximum separation of the layers.


Italian Excellence and Patenopean Heart from the soul of the maestro pizzaiuolo Edoardo 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.

Molino Colombo

Via Edison, 34

Paderno d'Adda (LC), Italy


Flour, semolina, pasta, and rusks are the specialties the Cellino Group export to 54 countries around the globe.


We were born in 1956 with Ercole Cellino, our beloved founder. He understood the great potential offered by the cereal sector in Sardinia, one of the five world's "Blue Zones"; since then, we have focused on the advantages of cultivating and producing in our own land and developing product diversification.

Initially, the Group had three mills which later fused into one: the Simec mill. From 1994 to the present day, the Simec mill enlarged into one of the most modern mills in Europe. It currently boasts a production capacity of 230,000 tons per year for the Cellino brand and 14 private labels.

The Cellino Pasta Factory subsequently opened in 2001. It has expanded and modernized to reach a yearly average of 85,000 tons. It boasts seven production lines (Buhler and Fava technology) that offer 74 different pasta shapes for the Cellino brand and 33 national and international private labels.


In 2014, the group expanded with Fette di Sole. A cutting-edge factory of toasted baked goods, the rusks. Fette di Sole has one production line that allows 75,000 tons per year. It offers 12 varied recipes for the Cellino brand and more for 21 private labels. Later in 2018, the Cellino Group launched the Ercole Punto Zero UNI ISO 22005 certified supply chain in collaboration with local farmers and research institutions.

A 100% Sardinian supply chain capable of offering a local and controlled product from seed to table that guarantees the quality of the product, its origin, and the traceability of every single step of the production.

Sardinian farmers cultivate local seeds since they are the most suitable for growing in the Sardinian territory. Grains are selected throughout the island and then farmed in the best fields of Campidano, Marmilla, and Trexenta.


To keep innovating, the Cellino factories remain open for additional national and international growth with the strength of our team, the potential of Sardinian territory, and the sustainable imprint this blue island spurs.

Gruppo Cellino

Via Ercole Cellino

Porto Industriale (OR), Italy


It will be held in Rimini February 20-22, 2023, inside the Beer&Food Attraction fair and it will bring together professionals from all over Italy and around the World. Sixteen competition categories, three days for the juries to show off their skills, and a revamped event focused on food and beer. What are we talking about? Of the World Pizza Championship!

The first Championship competitions will begin on Monday, February 20, with eight categories that will put to the test more than 500 participants from all over the World. The initiative will be included in the Food and Beer Attraction Fair, which will take place in the second half of February at the Rimini Trade Fair. The event will be a meeting place between the major international parties in the wine and food sector.

The Championship is organized by Ristorazione Italiana Magazine, in collaboration with IEG - Italian Exhibition Group and Master Pizza Champion, under the sponsorship of Associazione Pizza Romana,

The Championship is open to all pizza makers who are 18 years old or older. Enrollment is open until all available spots have been filled, and in any case, no later than January 31, 2023.

Award ceremonies will be held on Wednesday, February 23, at the end of the competitions. Certificates of participation will be handed out to each contestant, and prizes will be awarded to the top 3 winners in each category and the winners of those categories, namely the NEW WORLD CHAMPIONS. There are also plenty of innovative SPECIAL AWARDS:

• Pizza in rosa: the award will be won by the woman with the highest score in any competitions (excluding acrobatic pizza).

• Pizzachef emergente: the award will be won by the pizzaiolo under 30 with the highest score in any of the competitions (excluding acrobatic pizza) 

• Re delle pizze romane: the award will be won by the pizzaiolo who in the three Roman pizza competitions (teglia, pala, tonda al rolling pin) gets the best result as the total of the scores of the 3 competitions.

But there are even more surprises! The best pizza chefs in the different categories will enter the finals of the Master Pizza Champion, the first and only TV talent show dedicated to pizza, which will be in its eighth edition in 2023.

MORE INFORMATION on the official website


Credit: Matteo Carassale

As Unesco headquarters hosts the Université de la Terre on November 25 and 26, Audrey Azoulay, General Director of Unesco, has appoint three Michelin-starred chef Mauro Colagreco as Goodwill Ambassador for Biodiversity. 


The appointment has mark a first in Unesco's history that a chef has been entrusted with this mission.


Mauro Colagreco, Chef Patron of the 3 Michelin star restaurant Mirazur in Menton, has created a cuisine that reflects his environmental values, making nature the source of inspiration for his dishes. 


An eco-responsible initiative

Chef Mauro and his team source produce from small local businesses and producers known for their eco-responsible initiatives. In addition, Mauro has been leading his own agricultural project on his five-hectare gardens for the past ten years. This permaculture and biodynamic garden is nurtured by applying collection techniques similar to foraging. The land is respected, rested and reseeded, enriching the soil and allowing harvest to develop organically. 

In his menus, he uses ingredients that he plants and cultivates on his land, using nature as a learning space for himself and his team as they become more synchronised with its ecosystem's cycles and the rhythms of the seasons. This thoughtful approach uses nature's elements to produce food at its peak, and many of the ingredients used for his creations come directly from the garden. At Mirazur, these ingredients, combined with a strong creative identity and bold flavour pairing, earned him the ultimate three stars by Michelin. In the same year, 2019, Mirazur was voted No.1, The Best Restaurant in the World at The World's 50 Best Restaurant Awards.

As well as the land, Mauro holds the protection of the oceans close to his heart. He has been a vocal advocate in promoting sustainable fishing initiatives and has found new solutions to remove all single-use plastic from his kitchen and restaurant building. Mirazur was the world's first restaurant to obtain "Plastic Free" certification in 2020 and was awarded a green star by the Michelin Guide that same year. Ever more aware of the interdependence of all living things on earth's land and seas, he aims to stress the impact of food production and consumption on our environment by sharing his ongoing work and continuous research.


A balance between people and their environment

As part of its mandate for sciences, UNESCO created the 'Man and the Biosphere program in 1971, which aims to restore a balance between human beings and their environment. Today, there are 738 Unesco biosphere reserves around the World, representing more than 1.3 million km² of protected areas. 

As a Unesco Goodwill Ambassador, Chef Mauro Colagreco's role will be to promote the Organization's actions in favour of biodiversity.


The one signed between the Italian Exhibition Group and Unionbirrai is a very important partnership, which aims to contribute to the development of the world of Italian craft beer. The agreement includes the next 5 editions of Beer & Food Attraction, starting with the one to be held at the Rimini Expo Centre from February 19th to 22nd 2023.


Always at the core of the event’s project, this year an entire pavilion of the Rimini Expo Centre will be dedicated to craft breweries (hall A7) along with an innovative program of seminars and talks: the 'Craft Beer Conference', organized by Unionbirrai in collaboration with IEG, which will trace the new perspectives and market trends, comparing all the players in the supply chain. The Beer & Tech Arena will host the Craft Beer Conference.


"We are proud to have strengthened the partnership with Unionbirrai, from which the first edition of what is now Beer & Food Attraction started", IEG CEO Corrado Peraboni underlined. “In fact, craft beers have always dictated new trends in the beverage sector, a market that has grown a lot in recent years, becoming more and more the protagonist in combination with food. Italian Exhibition Group has accompanied this development, and is proud to support the entire OUT of Home supply chain over the next few years. 

The return of Unionbirrai by our side confirms the IEG events as the only platform in Italy for the world of beer ".

"The collaboration between Unionbirrai and Italian Exhibition Group for Beer&Food Attraction is strengthened", the director of Unionbirrai Vittorio Ferraris echoed, "an appointment at which we will be present again not only with the involvement of our associates, but also through the organization of a series of conferences and contents that will aim at dialogue and in-depth study of the new brewing strategies and the new markets in the sector, marked by the post-pandemic scenarios, the energy crisis and the consequences of the conflict in Ukraine. The relaunch of this partnership also marks the return to Rimini of the Beer of the Year award ceremony in the Beer Arena, giving continuity to the history of the event ".


Now in its 18th edition, the Beer of the Year competition will culminate with the award ceremony, on Sunday February 19th, at the same time as the Brewery of the Year award, which will involve international expert tasters as judges.


We remind you that Beer & Food Attraction will take place simultaneously with BBTech expo, the expo that showcases the best technologies, equipment and raw materials for the production and bottling of beers and beverages. and with the Italgrob International Horeca Meeting.


Artisan quality and slow leavening: Di Marco’s ready-to-use Pinsa Romana bases can be easily seasoned and put in the oven. These bases are perfect for pinserie, pizza restaurants, pubs, bistrot and other catering services wishing to add a delicious speciality to their menus.

The bases combine taste and high digestibility thanks to the exclusive flour mix created by Corrado Di Marco, who has been working in the professional pizza sector since 1981 and invented the original Pinsa Romana in 2001. Today, Pinsa Romana is well-known and appreciated all over the world thanks to its unique texture, crunchy on the outside and soft on the inside, and its unbeatable lightness.

The precooked bases dedicated to the food service industry are produced by Di Marco’s Pinsaioli, who hand-stretch them one by one after 72 hours of natural leavening. The bases are then quickly pre-cooked and flash frozen to preserve the taste and aroma of a fresh Pinsa Romana.

The bases are available in different shapes: Pinsa Romana Classic and Pinsa Romana Tonda (Round) are ideal for restaurants with table service, while Pinsa Romana by the Slice is perfect for the street food industry. Moreover, for those who like rustic flavours, the Multigrain Base has been recently presented, with a characteristic mix that adds seeds, fibre and cereals to a light and highly digestible dough.

Di Marco’s frozen bases also include more original shapes like Puccia and Sorriso that are perfect to be stuffed and filled. Puccia is a traditional Salento bread with a characteristic round and swollen shape and no crumb, while Sorriso has a characteristic semi-open shell shape, folded back on itself, that easily enhances each filling.

All shapes can be stored at -18° for up to 18 months. The preparation process is easy since they can be defrosted at room temperature in about 10 minutes and require different cooking time depending on the type of oven: 4-5 minutes at 300° in a static oven or 7-8 minutes at 250° in a ventilated oven.

Di Marco Corrado

Via Monte Nero, 1/3

Guidonia Montecelio (RM), Italy


"Our company operates in the bakery sector and produces machines for dough and for the processing line in pizzerias, pastry shops, bakeries, hotels and production workshops etc. We are positioned in a market segment that could be defined as medium-high".

The majority of our customers, in fact, are mainly:

• Catering or supply companies that have a high demand for fresh basic products.

• Companies owning several premises that need to create real production workshops.

• Real semi-industrial production plants.

The focus of machinery 4.0 consists in introducing an intelligent machine into the production chain of bakeries, not purely industrial, such as large pizzerias or similar catering chains or bakery products, which automatically processes, according to the information acquired in the cloud, through the insertion of raw materials such as flour to be processed, the best recipe including the completion elements (e.g. water), and the best mixing process (e.g. optimal quantity, times and rotation speeds).

The production is technological, the result is artisanal.

• Technical-professional support to implement 4.0 technology in your business.

• Consultancy on technology 4.0 and all the related benefits through the consultancy of partner companies with decades of experience in the sector.

• Remote fault detection and ordinary and extraordinary maintenance. 

Do you want to know more about the Catering 4.0 technology of those machines? CONTACT AV BAKING!

AV Baking

phone: +39 0516343815


In recent years there has been a lot of talk about franchising in the restaurant business. The concept of franchising was born in the United States in the last century and saw its boom in the restaurant sector at the turn of the millennium, and then, at least in the States, deflated in favor of the rediscovery of small companies, but without ever losing its driving force.

Here it is often talked about and today companies are popping up like mushrooms that promise easy money to unsuspecting restaurateurs with franchising, often out of turn. Fault and merit of very few Italian companies that have worked very well in the last ten / fifteen years and that can now enjoy the fruits of their work. And the focal point of my reasoning is precisely this: you can count on the fingers of one hand the Italian restaurant companies that can really ensure a successful franchise, the one that allows you to have the queue outside the inauguration without the entrepreneur having to raise a finger.

In fact, the numbers of the Italian market tell us exactly this: chains are indeed a growing sector, but in any case a minority and not a dominant one. So, as I advise all my clients when they ask me if they should become a franchise, before even thinking about such a step, the entrepreneur should ask himself some fundamental questions and answer honestly and without hesitation. First of all, the entrepreneur restaurateur must already have a successful store.

A restaurant, bar or pizzeria that not only stays afloat, but produces profits without the entrepreneur being forced to live there twelve hours a day. Precisely for this reason, he should have established production and work processes that allow the place not to depend on single people. Because the fundamental characteristic of the franchise is precisely its replicability in spite of the staff available. At this point it would be right to test the working method in other points of sale and bring these to success too. Very easy to say, more complex in practice.

At this point, if the entrepreneur is also able to manage the increased corporate complexity that derives from owning and managing several sales outlets that produce profits, it means that the company's brand has also been cultivated, allowing it to be recognizable even only in a localized and limited market. Done this and done well, then it is possible to consider the idea of ​​further expanding through franchising. In short, it is easy to be enchanted by the sirens of easy money for third party expansion, but it is much more difficult to ensure that it is a truly profitable and long-lasting operation.


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.

Molino Colombo

Via Edison, 34

Paderno D'Adda (LC), Italy

SIGEP 2023

The Italian masters of artisan gelato. The elegance and creativity of international patisserie. Chocolate, from the raw material to the preparation of excellent products. Leavened products and all the versions of bread. The aroma of coffee, from espresso to the more meditative specialty coffees. There is only one appointment in Europe that offers the professional Out-of-Home community the most complete dolce showcase, as it is created and experienced according to Italian style: it is SIGEP. The Dolce World Expo.

The Italian Exhibition Group expo, now at its 44th edition, will be held at Rimini expo centre from 21st to 25th January. Simultaneously, also in Rimini, there will be the 7th edition of A.B. Tech Expo, dedicated to bakery technology and machinery, from storage to dough and preparation. 

SIGEP, the first 2023 appointment for IEG´s Food & Beverage Network - which includes Beer&Food Attraction and BBTech Expo (19-22 February in Rimini) and Cosmofood (in November in Vicenza) - will host all the historic chains with a layout occupying the entire expo centre, where the collaboration with the sector´s artisan and industrial Associations, national and international associations of Master Gelato makers and pastry chefs and of bakers, baristas and coffee specialists will take form. Business, training, media aspects and projection on foreign markets, thanks to the support of the ITA-Italian Trade Agency, make SIGEP a true community catalyst that starts out from ingredients and products, the latest new machinery and systems, and focuses increasingly greater attention on issues of sustainability and energy saving, furnishings and equipment, display cases and counters and everything necessary for having contemporary packaging under the banner of the circularity of materials and flexibility for competitive marketing increasingly integrated with digital platforms. 

Products and vision are increasingly closely intertwined at SIGEP to give views of the international markets´ evolution for trade members and professionals visiting the expo. From the specialist media, to the opinions of the protagonists of its chains, Sigep has in the ´Vision Plaza´ the format that brings to the Rimini expo specialized analysts of the Out-of-Home sectors of the major global macro-areas, providing professionals from all over the world useful tools for international competitiveness. 

For over 40 years, SIGEP has also been synonymous with large international competitions that are an extraordinary tool for professional training and discovering new talents. In the six ´Arenas´, international contests will alternate with demos by great Masters who use the most recent technological innovations and talks on training and culture. The Dolce Arena, the area of the key events, will host the competing talents of the Gelato Europe Cup, which is the preliminary qualifying phase for the European teams leading up to the Gelato World Cup at Sigep 2024, the Junior World Pastry Championship, and the Ladies World Championship, which will elect the next Pastry Queen. In the Gelato Arena, demos and talks. The Pastry Arena will host the Italian senior Championship and the Italian Junior Championship, as well as SIGEP Giovani. In the Coffee Arena, the best Italian baristas will compete in seven national championships valid for the World Coffee Championship. The Bakery Arena on the other hand hosts the return of Bread in the City, the international bakery contest under the aegis of the Richemont Club. There will also be spectacle and flavour in the Choco Arena, with demos and talks by master chocolatiers and cacao experts talking about chocolate´s history and peculiarities. 

SIGEP´s increasingly international role as the platform of the Dolce community and the Italian way of life in the Out-of-Home consumption sector has also resulted in the first edition of Sigep China, organized by Italian Exhibition Group in partnership with Koelnmesse, from 10th to 12th May 2023 at the Shenzhen World Exhibition and Convention Center simultaneously with Anufood China to strategically cover the southern Chinese market. 


It used to be about providing a service, now, increasingly, it’s an opportunity to increase revenues, and very often involves external customers. Hotel catering is central to Italian hospitality but what trends are being seen? An indication of developments taking place is provided by a very recent Federalberghi survey that involved 1,300 hoteliers and started with an important statistic: 89% of hospitality structures in Italy offer catering facilities and 69% offer them through both bars and restaurants. This is a feature found across the entire receptive system, from small establishments to grand hotels, and the services offered range from star-rated restaurants all the way down to small establishments, through either a traditional offering or more innovative formulae.


The snapshot of this world starts with a fundamental moment in the hotel day: breakfast. This service has changed over time, becoming more diversified to cater to the needs of a varied target: it could be a light, healthy breakfast for those starting the working day or a more energy-rich meal for tourists preparing for an exploration of the local area. More than half of all hotels provide a continental breakfast, while 40% offer a combination of continental and British or American breakfasts. Innovative offerings include breakfasts based on local produce, with some partner firms providing the best the area has to offer (clearly labelled and with a minimum of storytelling) or others that give a show cooking demonstration.


Another trend is that of extending the service for a longer period of time, to meet the needs of smart workers, or those returning from night shifts. One way this is done is by offering brunch, which is often also a way of opening up to external customers. Other methods include new formulae ranging from room service to do-it-yourself kits and snacks offered around the clock, in some cases through vending machines, which are now starting to become more common also in Italy.

A wider range of foodstuffs is also being offered: as well the preference for typical local produce, there is a growing attention to sustainability and plastic-free products. More and more hotels are making efforts to respond to tourists’ desire to have an “authentic” experience, immersing themselves fully in their holiday destination. The breakfast hotel room makes a great showcase for local produce.


The other seemingly unstoppable trend is the one where the hotel opens up to the city and its residents: in more than 75% of cases, establishments have the necessary authorisations to serve food and drink to customers not staying at the hotel (72% for bars and 80% for restaurants). In the remaining 25%, the food service provided is only for hotel guests, but many would gladly open up to the general public if their municipalities allowed them to.


A mention, finally, of the pandemic, which has hit the sector hard. Many hotel restaurants took steps to prevent the spread of infection by placing tables further apart (93%), introducing a buffet service (70%) and requiring bookings (46%), and indeed some of the changes made are likely to be kept also in post-Covid times: for example offering outdoor spaces (95%) and new methods of payment (98%).


Italian Excellence and Patenopean Heart from the soul of the maestro pizzaiuolo Edoardo 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.

Molino Colombo

Via Edison, 34

Paderno D'Adda (LC), Italy


It's the Italian region with the greatest number of UNESCO Sites, where art and history mingle. It has plenty of lakes in which to enjoy all kinds of water activities, and mountain ranges offering exciting trekking routes and winter sports. In Lombardy, you can relax in cozy spas or marvel at the region’s extraordinary museums. Moreover, you can savor the territory’s refined traditional cuisine and exquisite wines.

Lombardy is an "active" region: there are trekking, cycling and bicycle touring, rafting, kitesurfing and sailing on the lakes: Garda, Como, Maggiore, Iseo, Varese.

Lombard’s rich history is revealed in its 12 Art Capitals (Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantua, Milan, Monza and Brianza, Pavia, Sondrio and Varese), and in its hamlets, palaces, castles, museums, parks and theaters. 

The region’s vast cultural heritage can also be discovered along its many Itineraries of Faith.

Lombardy’s numerous nature reserves create the leitmotif of slow and ecofriendly journeys.

The region has a rich food tradition, consisting of numerous typical products, as well as numerous traditional recipes…not to mention the excellent wines of Franciacorta, Oltrepò Pavese and Valtellina.

Lombardy is also appreciated worldwide for its design, art and fashion with international events.

Young and cosmopolitan, Lombardy also has a lively nightlife and aperitif scene, ranging from Corso Como to the Arco della Pace, and from the Brera district to the Navigli.

Lombardy, a wonderful Italian getaway.


Next destination Paris. From 15 to 19 October, Matilde Vicenzi is going to be at Sial, the world’s biggest food innovation fair held in the capital city.

"A must attend event for our company, with exhibitors and visitors from over 200 countries. Certainly a top event of the global food industry".

"We are looking forward to flying to France to strengthen even more our existing commercial relations and to meet new business opportunities".

Vicenzi S.p.A.



At Molino Naldoni, working with Italian wheat is the challenge and the value that has guided the company's choices for the past 20 years. That is why the brand "Italica® 100% Italian Wheat" was born. It defines the Italian origin of the wheat, processed without the addition of enzymes and additives (as for the whole production). In 2021, Molino Naldoni milled more than 85% of Italian wheat and more than 38% of this was ISO22005 certified wheat from Romagna.

The logo "Italica® 100% Italian Wheat" now connotes more than 20 branded references and, alongside, the company is establishing on the market the Farinaria organic line, consisting of more than 10 professional flours made from 100% national zero-mile wheat with organic certification. The Farinaria line is produced and packaged in the bio-dedicated mill of Marzeno di Brisighella (RA), obviously without the addition of enzymes and additives.

The market increasingly rewards Molino Naldoni "Italica® 100% Italian Wheat" flours because the end customer appreciates short supply chain and food traceability more and more every day. That is why Molino Naldoni is continuing to expand its range of products, enhancing the stone milling and presenting, among the others, whole-wheat and semi whole-wheat references, rich in fiber. Also suitable to be mixed with other flours, they are ideal for obtaining tasty finished products, just like the baked goods of yesteryear.


Molino Naldoni's proposal of stone-ground organic flours, already composed of Italica® Type 2 and Italica® Whole-wheat, is now enriched with a new reference: Robusta soft wheat flour Type 1 W300. Milled in the new stone plant inside the biodedicated mill, it is produced using a selection of 100% Italian and “strong” organic wheat, able to guarantee a high leavening power and, at the same time, all the flavor and aroma of the bran parts of the wheat.

Used alone or expertly mixed with other flours, it is able to support the professional in medium and long leavening, bringing that "something extra" in terms of flavors and fragrances. A product which is rich in those nutrients naturally present in wheat that stone milling succeeds in preserving and transferring into what we eat. Ideal for fans of natural cooking from the Italian supply chain, for sweet and savory products, for all forms of bread-making, for unconventional pizza and pastry.

Molino Naldoni, la farina ad arte.

Molino Naldoni

Via Pana, 156

Faenza (RA), Italy


HostMilano and the Italian Association of Ambassadors of Taste launched Chef & Coffee Lab, a space-event that combined innovation and technology with the creativity of chefs to come up with new, captivating recipes that feature coffee as an unusual but harmonious ingredient, in Italy, at the Allianz MiCo Convention Center in Milan, during the World of Coffee.

An appointment that HostMilano, which has always been the global event of reference for previewing innovation and market trends in the bar and coffee world, could not miss. With a novelty: this year Host was participating in partnership with Ambassadors of Taste, the association that expresses the excellence of Italian catering and pastry in every aspect and declination.

Each day there were two show-cooking sessions (at 12.00 and 16.30) during which the Ambassadors of Taste demonstrated live how their chosen technologies and processing methods enable them to create new dishes with a unique taste, even with ingredients that were very difficult to use in the past.

Any examples? Alessandro Gilmozzi, president of the Ambassadors of Taste and owner of the El Molin restaurant in Cavalese, offered square spaghetti with smoked butter, lake sardines and coffee made through a starch rehydration process made possible by innovative instrumentation, while executive chef Terry Giacomello used ultrasound – technology that in the past could only be used at an industrial level – to complete the preparation of a pasta with a homogeneously textured emulsion of cacio cheese, capers and Arabica coffee oil.

Corrado Scaglione, patron of LʼOsteria Lipen in Canonica Lambro (Triuggio), illustrated how he uses the advanced features of state-of-the-art ovens to achieve a product that is not altered during baking, in this case a Roman-style pizza alla pala with malted wheat and salted anchovies from the Sicilian channel, laid on Roccaverano robiola, garnished with semi-candied lemons and coffee powder. And again Alessandro Del Trotti, owner of Dolce Vita pastry shop in Asti, explained how new technologies make it possible to achieve different textures in the same dessert as he finished the preparation of his Armonia di Caffè, where the creaminess of coffee namelaka and vanilla Catalan cream meets coffee and cocoa gelé, cocoa crumble and caramel wafers.


Respect for the environment and care for the healthy component: as never before, the trend aiming towards a healthier lifestyle and diet concerns all purchasing behaviour, including those of artisanal products. It is a result of this that MolinoGrassi has developed an innovative and unprecedented line for baking masters: it is called “La Pasticceria Bio” and includes five flours specific for different pastry products, all organic and made with 100% Italian wheat. The uniqueness of this range resides precisely in these two characteristics - organic certification and Italian origin.

“La Pasticceria Bio” flours are “Frolla”, “Pan di Spagna”, “Sfoglia”, “Croissant” and “Lievitati”, each with a different strength to meet the most varied haute-patisserie needs. The aim is to provide all professionals with the opportunity to make products that meet the needs of a demand that is increasingly favouring italian ingredients and a clean label, but also a responsible consumption from an environmental point of view.

“La Pasticceria Bio” goes precisely in this direction. Thanks to the Molino Grassi know-how and the close collaboration with Pastry Master Pierluigi Sapiente, it guarantees the utmost standards without renouncing on an excellent result even when it comes to green-oriented products.

An example? “Lievitati”, the organic flour made with 100% Italian wheat studied for complex processes and long leavening times. Elasticity, extensibility and homogeneity in processing and baking, as well as a great capacity for withholding fats characterise this product, capable of guaranteeing products that remain soft over time. The perfect flour to make organic Panettone and Pandoro using wholly-Italian flour - a real plus in terms of originality and innovation for Christmas productions.

Learn more at

Molino Grassi

Via Emilia Ovest, 347

Parma, Italy


Have you ever drink a beer in a clean glass but it turned out to be stinky, to the point of ruining the pleasant moment you had reserved for yourself?

Drinking beer at its best is not just about choosing and enjoying it: in fact, there are various rituals even regarding the treatment of glasses.
Techlifetoday, a site that deals with the latest scientific and technical news from the Northern Alberta Institute of Technology, interviewed Samantha Wall, a sommelier who has compiled a list of small but important tips for beer enthusiasts.

Today let's see together which are the most important.
Do you want to know the secrets of a tasting to its fullest potential, to enhance a moment of relaxation to the maximum?

The first mistake not to make with beer glasses: the dishwasher
So, how to treat beer glasses - but also wine glasses?
According to Samantha Wall, the biggest mistake is also the most common one, and it's done unintentionally. It is in fact the apparently harmless gesture of washing the glasses in the dishwasher.
A hasty and practical method, yes… but it can really ruin the performance of a glass, and therefore of a drink.
For what reason? Simple: the sommelier has noticed that residues can remain, and the smell of soap can ruin that of our favorite drink.
A glass taken out of the dishwasher, in fact, must always be rinsed carefully before its beer is tapped inside to eliminate all traces of rinse aid that could remain on its edges.
And how to know if the glass has been washed properly? That's right: the beer will feature its spectacular Brussels lace!

The three-sink washing method
Samantha Wall makes it clear how wasteful it is to make a fantastic beer and then ruin the tasting experience simply because of a clean glass with little care.
For carbonated drinks such as beer, you have devised a 3 sink method, to ensure impeccable hygiene.
It also uses very hot water, ideal for neutralizing bacteria, much better than in a classic and hasty wash.
Let's see how her method works:
● Wash the glass in soapy water that reaches at least 77 degrees, in a basin or sink to kill germs and dissolve any oils
● Rinse it in a basin brought to the same temperature, but without any more foam or soap
● Finally, check a third basin, but this time with cold water. Only if the water flows smoothly and uniformly once the glass is turned upside down will it be perfectly sanitized, otherwise it will be necessary to repeat the operation.
Finally, the glass must be left to dry in the air or it must be dabbed with a very clean cloth.
Wall, on the other hand, treats wine glasses differently: no soap but only boiling water, including soaking and rinsing, for total hygiene that does not compromise flavor.
Not only that, you have also listed other small tricks that are ideal for a perfect drink.
Let's see which ones.

The ideal thickness of a beer glass
A glass must not only be clean at best, but also of the right thickness for the characteristics of the beer.
The ideal glass, according to Wall, must in fact be thin.
Only in this way will you have a better sensation in the mouth, the taste will explode better in our taste buds, first passing from the lips to the tip of the tongue.
The tip of the tongue is in fact the crucial point in the perception of flavors.
Only then can it be moved elsewhere: a too thick glass would shift the initial focus to the back of the tongue, where acidity is perceived more.

Frozen beer glass?
Samantha Wall says a sharp no: a glass that has been in the freezer will have a layer of frost inside it that will melt, lengthening the beer.
Therefore, the custom of the frozen glass is to be definitively filed: better a slightly less icy drink, but intact in taste.
And then let's remember: every beer must always be served at its temperature.

The most suitable beer glasses
Finally, Samantha Wall suggests that nucleated glasses are the best.
The laser engravings that could be inside them can in fact stimulate a greater production of carbon dioxide, for greater taste.
Instead, she does not recommend lead crystal glasses, especially in the case of wine, because lead can create unpleasant flavors with the use of soap, such as aluminum.


Tourism is one of Italy's leading sector, it generates about 5% of GDP and indirectly affects 13% of it. Turning a blind eye to the current labor market situation, tourism generally represents between 6% and 15% of total employment. What is the grandeur and importance of this sector due to? What is our tourism based on? The Italian artistic heritage is the key. Every year, the cultural heritage of the beautiful country moves millions of tourists, eager to see up close the works of art and monuments that they have admired so much in books and guides. Added to this is the Italian cuisine appreciated (and enjoyed) by all. Food and culture are the winning combination that, in the general economy, is certainly the host.

Until a couple of years ago, there were 4,265 museums and similar institutions open, public and private: 3,337 museums, 295 archaeological areas and 633 monuments or monumental complexes. The Italian municipalities that host at least one museum-like structure are almost 2,400. Much appreciated by tourists are also the thousands of places of worship, medieval villages, palaces and residences of historical interest scattered throughout the national territory.

The data analyzed by the Italian national tourism body, Enit, are clear: the forecasts drawn up some time ago on customers in accommodation facilities for the pre-pandemic summer 2022 are coming true. According to what was declared by the Enit Research Department, in fact, bookings in June increased by 324% compared to June 2021, while bookings in July grew by 222%.
Airlines are also recovering, declaring that European air traffic from mid-March to early May has increased steadily. A comforting fact in the face of the numerous controversies that have arisen lately (especially in social networks) regarding the cost of tickets increased disproportionately. However, requests for flights and reservations are showing no sign of decreasing. There is also a growing demand for flights across Europe and for flights from the US to Europe.

The decrease and relaxation of general restrictions on covid are favoring the return of people to the airport. Being able to return to travel and enjoy the much-loved and long-awaited holidays is contributing to the normalization of general life, putting a sector back on track - that of tourism, with all its players - heavily affected by the pandemic and what ensued. As of May 2022, 36 countries have removed all (or nearly all) of the previously imposed travel restrictions related to Covid 19. While the war in Ukraine is causing significant increases in fuel prices, a reason that pushes airlines to raise ticket prices, on the other hand it has had a minimal impact on hotel, b & b and other accommodation bookings. In 90% of cases, all bookings have been confirmed. The major effect of the international conflict is reflected and will be reflected in the increase in energy and gas costs that affect the management of the facility.

Between war and pandemic, it seems that the lack of the great protagonists of Italian tourism, the Russian tycoons and travelers from China, will not ruin the summer for Italian tourism. On the other hand, Americans are present among museums, restaurants and beaches.

There is also a large presence of Italian tourists who, in large majority, prefer the boot for their holidays. If art and culture are driving tourism, followed by the enchanting seaside destinations that Italy offers, it must be said that the mountains are taking revenge. Covid has pushed more and more tourists to spend their time outdoors and what better place than the fantastic Italian mountain ranges? Although there is a gradual return to life, excursions, with reservations in shelters and hotels that are also sold out.


Beer&Food Attraction is the show that brings together the most comprehensive national and international offer of beers, beverages, food and trends for the OUT-OF-HOME sector at a single event.

A hub to track trends and developments in the industry, a source of inspiration that gives value to experience.

It attracts professional operators and key players in the industry over four days.

The event Beer&Food Attraction is held at the same time as BBTech expo, the professional show dedicated to technologies for beer and beverages.

3 good reasons to attend:

1. To generate new contacts 
In 2022, almost 24,000 professionals came to Rimini to discover all the main new developments in the Out-of-Home sector.

2. To expand on international markets 
 Thanks to the partnership with the Italian trade Agency (ITA) and the Ministry of Foreign Affairs and International Cooperation, and with the support of IEG's international network of regional advisors, the show will give you the opportunity to meet profiled buyers from all over the world.

3. To increase your brand’s visibility
Taking part in Beer&Food Attraction will enable you to increase brand awareness and networking opportunities, and not just with the professionals attending the show. With the integration of an innovative digital platform into the in-person event, your brand and products will be visible 365 days a year to buyers from all over the world.

Beer&Food Attraction, as well as being an important showcase for companies in the sector, is also the perfect stage for major national and international events dedicated to the world of 'out-of-home'.

The next edition, scheduled from 19 to 22 February 2023 at the Rimini Exhibition Centre (Italy), will host the "World Pizza Championships - Pizza Senza Frontiere" organized by Ristorazione Italiana Magazine in partnership with Beer&FoodAttraction - Italian Exhibition Group.

Now in its 2nd edition, the event is moving from Rome to Rimini, with a more extensive programme than previously, featuring 16 competing categories with a total of 600 professional pizza makers from all over the world competing for the title within an event area of 800 square metres.

The competing categories are as follows: Pan Pizza, Long pizza, Rome-style Round Pizza, Four-hands Pizza, Pizza surprise - Mystery box, Classic Pizza, Classic Neapolitan Pizza, Contemporary Neapolitan Pizza, Gluten-free Pizza, Pizza Dessert, Metro Pizza, Pizza and Beer, Fried Pizza, Single Freestyle Pizza, Largest Pizza, Fastest Pizzaiolo.

To participate as an exhibitor in the next edition