Italian Style

The fundamental characteristic of Renato Bosco's work is curiosity, an almost "damned" curiosity that drives him constantly to search for something innovative in the world of pizza and leavened products.

Born in 1967, Renato Bosco entered the restaurant business at the age of just 15, in 1985 he took up the shovel for the first time almost by accident and today he has been a pizza maker for almost forty years. Bringing innovation to the world of pizza is its mission.

If his experience as a pizza maker begins by churning out traditional-style round pizzas in one of the first Salerno pizzerias opened in northern Italy, his proposal evolves by experimenting with products, techniques and cooking methods.

Salvatore Calabrese is one of the world’s most respected bartenders. His career spans more than 40 years in the hospitality business, beginning in Maiori on Italy’s Amalfi Coast.

In 1980 he moved to London and the bar at Duke’s Hotel. While at the Duke’s he developed a reputation for his Martini Cocktail and a niche market for extra-special cognacs.

This was the start of a concept he calls Liquid History, a marketing concept that gained him respect with his peers and grew to a recognition as an expert worldwide.

I’ve loved baking since I was a child; I’ve always been fascinated by the world of bread and yeast.

In 2003, after studying hotel management and working in the restaurant industry, I decided to open Pizzarium.

I began selling deep-dish pan pizza with large air bubbles, made from high-quality ingredients (stone-ground flour, sauce from tomatoes grown by small farmers, mozzarella and other types of cheese from free-range animals) in a city where the traditional pan pizza, the one everyone wanted, had a thin, crisp crust.

Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world.

His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.

Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few).

2021 was a year full of challenges and uncertainties for the entire restaurant industry around the world. To stay in business and offer a safe service to customers, restaurant owners have gone through many changes, often reinventing themselves both in their proposals and in the management of the activity. With the imposed consequences of the pandemic, 2021 proved to be the year of digitisation.

Consumers have also become more demanding, thanks to an approach to home cooking during the pandemic and the growing sensitivity to the environment and health.

But in the face of these aspects, which had already entered the organisation of many places even before the health crisis, we ask ourselves: what will be the new trends that will influence catering in 2022?

I’ve loved baking since I was a child; I’ve always been fascinated by the world of bread and yeast.

In 2003, after studying hotel management and working in the restaurant industry, I decided to open PIZZARIUM.

I began selling deep-dish pan pizza with large air bubbles, made from high-quality ingredients (stone-ground flour, sauce from tomatoes grown by small farmers, mozzarella and other types of cheese from free-range animals) in a city where the traditional pan pizza, the one everyone wanted, had a thin, crisp crust.

In a short time, I was embraced by critics and customers alike, which led me to become famous outside of Italy.

In 2012, I opened my own bakery, focusing on research and experimentation.

Antonio Ziantoni, born in 1986, from Vicovaro, in the countryside between Rome and Abruzzo, trained between the hotel management school and the ALMA institute, where he acquired the foundations of true cuisine.

He traveled the world measuring himself with international cuisines and learning the culture of autonomy – of thought, of choice, of life.

North Africa, China and Australia, then in France at the multi-starred Georges Blanc and in London at Gordon Ramsay, returning to Italy to Anthony Genovese's Pagliaccio.

Passion, traditions, people and simplicity are the word that describe Andrea Tortora.

Andrea has travelled the Beauty from North to South, around the world in the most emblazoned kitchens. He chooses gestures that originate in family traditions, and which have been refined with years of intense study and research.
The philosophy of AT Pâtissier is to find the original of the origins, and to know how to take good ideas around the world.

This great passion today carries the name of AT Pâtissier, Andrea’s personal collection of Great Signature products: Panettone, PandOro, Uovo di Tortora and PandUovo, great stories that express tradition, creativity and Italian taste.

RENATO
BOSCO
PIZZERIA SAPORÈ

SALVATORE CALABRESE
THE MAESTRO

GABRIELE BONCI
PIZZA CHEF

HEINZ BECK
LA PERGOLA RESTAURANT

NEW GENERATION MACHINES

2022: TREND TO RESTART

GABRIELE BONCI
PIZZARIUM

ANTONIO ZIANTONI
ZIA RESTAURANT

FIORE DI NAPOLI ITALIAN EXCELLENCE, PARTENOPEAN HEART

WE ARE MODERN DAY FARMERS WHO LOVE TO KEEP HISTORY ALIVE

THE ELETRIC ROTARY OVEN

ANDREA TORTORA
AT PÂTISSIER

RENATOBOSCOPIZZERIA SAPORÈ

SALVATORE CALABRESETHE MAESTRO

GABRIELE BONCIPIZZA CHEF

HEINZ BECKLA PERGOLA RESTAURANT