QUALITY COFFEE TAKES THE STAGE AT SIGEP 2024

BETWEEN SUSTAINABILITY AND NATIONAL CHAMPIONSHIP

THE NEAPOLITAN PIZZA HAS CONQUERED THE WORLD

THE REAL NEAPOLITAN PIZZA NEEDS TO BE COOKED IN WOOD-FIRED OVENS

ITALIAN WINE

LOLLOBRIGIDA: "LEARN FROM WINEMAKERS TO TELL EXCELLENCE

ANTONINO CANNAVACCIUOLO
VILLA CRESPI

RENATO
BOSCO

PIZZERIA SAPORÈ

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.

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SUDFORNI REDEFINES THE RESTAURANT INDUSTRY

WITH THREE NEW PRODUCTS AT HOSTMILANO 2023

GIORGIO LOCATELLI
LOCANDA LOCATELLI

CAPUTO ARIA

CRISPY LIGHTNESS

HOST 2023

HOSTMILANO CONSOLIDATES AS A GLOBAL HUB ABLE TO ANTICIPATE INNOVATION IN HOSPITALITY

HOST 2023

INNOVATION BECOMES COMPETITIONS, SHOW-COOKING AND TRAINING IN 800 EVENTS

IT'S OFFICIAL!

THE REAL NEAPOLITAN PIZZA ASSOCIATION APPROVES WITH A COOK PLATE THAT RISES

DIEGO VITAGLIANO & CERUTTI INOX

TOGETHER TOWARDS QUALITY

WOULD YOU LIKE A PROFESSIONAL PIZZA OVEN FOR YOUR RESTAURANT...

BUT YOU DON'T KNOW WHERE TO START?

SALVATORE CALABRESE
THE MAESTRO

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.

ROBERTO RINALDINI
RINALDINI PASTRY

THE BEST PIZZA IN THE WORLD?

IT'S DIEGO VITAGLIANO'S, BRAND AMBASSADOR MOLINO GRASSI

MATILDE VICENZI AT ANUGA 2023

SAVE THE DATE: 7/10-11/10

DEMETRA SRL

SLICED SAUTÉED PORCINI MUSHROOMS "C'ERA UNA VOLTA"

FIORE DI NAPOLI

ITALIAN EXCELLENCE, PARTENOPEAN HEART

STEFANO BAIOCCO
VILLA FELTRINELLI RESTAURANT

TORNADO ROTATING OVEN

THE FAST AND VERSATILE OVEN, NOT JUST FOR PIZZA COOKING

MOLINO NALDONI

WHAT IS OUR ENVIRONMENTAL IMPACT?

IT'S (ALMOST) AUTUMN!

HOW TO UPDATE THE COCKTAIL MENU AND THE WINE LIST

WHEN PIZZA SPEAKS A NOBLE LANGUAGE

DIEGO VITAGLIANO TELLS NAPOLETANA FLOUR BY MOLINO GRASSI

BLUE CRAB

CONTRASTING PRESENCE AND INDUCING CONSUMPTION

ITALFORNI

CARUSO®: THE FUTURE OF NEAPOLITAN PIZZA

MOLINO GRASSI PASTICCERIA BIO AND CRISTIANO TOMEI

"CUSTOMERS ARE INCREASINGLY ATTENTIVE TO THE ORIGIN OF INGREDIENTS"

ETHNIC, FAST AND GOURMET

THE OLD "TAKEAWAY" GETS A NEW LEASE OF LIFE

NIKO ROMITO
CASADONNA

GABRIELE BONCI
PIZZA CHEF

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.

HOST 2023

HOST 2023 BRINGS SUSTAINABLE INNOVATION TO THE FOREFRONT AT A TIME WHEN GLOBAL MARKETS ARE THRIVING

THE ELECTRIC ROTATING OVEN BY FORNI PAVESI RIMINI

THE POWER OF THE REFRACTORY HOB COMBINED TO THE ELECTRIC COOKING SYSTEM

TO EACH HIS OWN PEEL

A NEW CONCEPT OF PIZZA SHOVEL CONSTRUCTION: RIGIDITY AND LIGHTNESS OVER ALL

DEMETRA FOOD

FREEZE-DRIED TIGER PRAWNS

BECOME A MASTER PIZZA INSTRUCTOR

DISCOVER ACCADEMIA PIZZAIOLI U.S.A.

ITALFORNI

TUNNEL STONE: THE ONLY ONE IN REFRACTORY STONE

MOLINO GRASSI PIZZA LINE AND LISTENING TO THE CUSTOMER

THIS IS HOW YOU MAKE A DIFFERENCE IN A PIZZERIA

EUROPEAN PIZZA CHAMPIONSHIP 2023

NICODEMO ARNONI WINS

THE PROBLEMS OF COUNTERFEIT AND "ITALIAN SOUNDING" FOOD
LAWYER MARCO D'AMICO

BRUNO VANZAN
BARTENDER

THE HARD ANODIZED PIZZA SHOVEL

A GAME-CHANGER FOR PIZZA MAKERS

MASTER PIZZA CHAMPION ARRIVES IN NAPLES

THE TALENT SHOW DEDICATED TO PIZZA MAKERS STARTS IN OCTOBER

RAW MATERIAL AND METHOD

WITH THE NAPOLETANA MOLINO GRASSI UNIQUE TASTE AND AROMA. WORD OF NICOLA ASCANI

ITALFORNI

VISOR: POWER, ACCURACY AND EFFICIENCY ALL IN ONE OVEN

MOLINO NALDONI

WITH SMORFIA, MOLINO NALDONI WINS BETTER FUTURE AWARD 2023, PACKAGING CATEGORY

GLOBO: THE ARTISAN OVEN READY TO USE

THE SIMPLEST SOLUTION TO NOT GIVE UP THE TRADITIONAL OVEN

OPALE

A NEW FRONTIER OF CUTTING-EDGE OVENS. WHEN TRADITION MEETS INNOVATION

DIEGO VITAGLIANO

"WE NEED A PROJECT AROUND THE PRODUCT" THE PERFECT INGREDIENTS? NAPOLETANA AND ROMANA BY MOLINO GRASSI

BELLA ATMOSFERA

THREE REASONS TO DISCOVER THE NEW PRODUCT LINE BY VIANDER

TUTTOFOOD 2023

MEAT ENTERS THE FUTURE THROUGH SUSTAINABILITY AND HEALTHFULNESS

MATILDE VICENZI

ISM IN COLOGNE

DEMETRA

QUALITY INNOVATION

QUEEN LINE OF SUNMIX

THE NEW GENERATION OF SPIRAL MIXER

HEINZ BECK
LA PERGOLA RESTAURANT

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).

CIBUS CONNECT

A SHOWCASE ON THE FUTURE OF CONSUMPTION AND EXPORTS IN ITALIAN AGRI-FOOD INDUSTRY

FIORE DI NAPOLI

ITALIAN EXCELLENCE, PARTENOPEAN HEART

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HOSTMILANO 2023

EVERYONE IS LOOKING FORWARD TO HOSTMILANO, ON A 2023 MARKET FULL OF EXCITEMENT

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IZZO FORNI

GRANITIC AND INDESTRUCTIBLE

Demetra Wiberg

DEMETRA

A STORY OF TASTE, PASSION, QUALITY, INNOVATION AND CERTIFICATIONS

SMORFIA

LA FARINA DI MOLINO NALDONI PER LA PIZZA NAPOLETANA

CELLINO GROUP
A BLUE FACTORY IN A BLUE ZONE

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THE RED WINE GLASSES

SUNMIX

NEW GENERATION MACHINES

BEER&FOOD ATTRACTION 2023

THE PLACE TO BE

THE FIRST CHEF APPOINTED IN UNESCO HISTORY

CHEF MAURO COLAGRECO NAMED UNESCO GOODWILL AMBASSADOR FOR BIODIVERSITY

EXPANDING WITH FRANCHISING

OPPORTUNITY OR TRAP?

THE FUTURE OF ITALIAN ARTISANAL BEER IN RIMINI

SIGNED THE AGREEMENT THAT BINDS IEG AND UNIONBIRRAI FOR 5 EDITIONS

AV BAKING

CATERING 4.0 WITH AV BAKING

DI MARCO

TASTE AND PRACTICALITY WITH DI MARCO'S ORIGINAL PINSA ROMANA BASES

LOMBARDY

A WONDERFUL ITALIAN GATEWAY

SIGEP 2023

THE DOLCE COMMUNITIES BEGIN THE COUNTDOWN

ITALICA BIO

LAUNCHING ROBUSTA STONE-GROUND FLOUR TYPE 1

AN INNOVATIVE LINE

MOLINO GRASSI PRESENTS "LA PASTICCERIA BIO"

MOLINO COLOMBO

FIORE DI NAPOLI MULTICEREALI

MATILDE VICENZI

NEXT DESTINATION: PARIS

FOODSERVICE IN HOTELS

TRENDS IN ITALY

COFFEE TIME!

COFFEE WAS THE STAR OF CREATIVE AND TECHNOLOGICAL CUISINE

TOURISM IN ITALY

ONE OF THE LEADING SECTOR

BEER LOVERS

HOW TO TREAT A GLASS BEFORE SERVING A BEER

COFFEE TIME!

MORE AND MORE COFFEE... AND NOT JUST ANY COFFEE

GELATO & PASTRY

IN THE NAME OF (GREEN) QUALITY

FIORE DI NAPOLI

ITALIAN EXCELLENCE, PARTENOPEAN HEART

MATILDE VICENZI FLIES TO SINGAPORE

FHA - FOOD & BEVERAGE TRADE SHOW

GELATO TREND FOR SUMMER 2022

ENJOYED WITH A COCKTAIL!

HOW IS TECHNOLOGY CHANGING THE KITCHEN?

THE ANSWER WAS SUPPLIED BY THE CHEFS INVOLVED IN CHEF & COFFEE LAB

DI MARCO'S SPOLVERO BIANCO

WHITE DUSTING FLOUR FOR EASY AND CRUNCY DOUGHS

EUROPEAN PIZZA CHAMPIONSHIP 2022

MAURO ALBA WINS

MOLINO COLOMBO

FIORE DI NAPOLI MULTICEREALS

THE NEW GI.METAL TRAVEL KIT

THE KIT FOR THE TRAVELLING PROFESSIONAL PIZZA MAKER

ITALFORNI

BAKING NEAPOLITAN PIZZA HAS NEVER BEEN EASIER WITH CARUSO OF ITALFORNI

FOODSERVICE IS BACK

2021 IS UP 15.6% ON 2020

UNSTOPPABLE GI.METAL

ITALIAN FACORY SINCE 1986

ZANOLLI FORNI

ZANOLLI TURNS 70 AND IT HAS NEVER GREENER

DEMETRA

A STORY OF TASSTE, PASSION, QUALITY, INNOVATION AND CERTIFICATIONS

HOSTMILANO AND TUTTOFOOD

TOGHETHER TO CONQUER NORTH AMERICA

PUCCIA AND SORRISO

THE NEW VERSIONS OF DI MARCO'S ORIGINAL PINSA ROMANA

MAM FORNI

THE SPECIALIST IN OVENS FOR PIZZA

MOLINO NALDONI

WIDESPREAD CONSULTANCY IN THE ITALIAN AND INTERNATIONAL MARKETS FOR MOLINO NALDONI

2022: TREND TO RESTART

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? 

PIZZA SENZA FRONTIERE WORLD CHAMPIONSHIP

RANKINGS AND WINNERS OF THE FIRST EDITION

CIBUS 2022

CIBUS 2022 OPENED WITH BOTH OPTIMISM AND WORRY

Heinz Beck

HEINZ BECK
LA PERGOLA RESTAURANT

AV Baking

AV BAKING ITALY

PROFESSIONAL EQUIPMENT FOR PIZZERIAS, BAKERIES AND RESTAURANTS

CARLO CRACCO
CRACCO PORTOFINO

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IGINIO MASSARI
PASTICCERIA VENETO

Di Marco

DI MARCO

PRESENTS THE NEW MULTIGRAIN FLOUR FOR THE PROFESSIONAL SECTOR

BRUNO VANZAN
BARTENDER

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2022 Increase Sustainability

INCREASE SUSTAINABILITY

2022: TREND TO RESTART

ICE BRAZIL

FERDINANDO FIORE

MASSIMILIANO ALAJMO
LE CALANDRE RESTAURANT

GABRIELE BONCI
PIZZARIUM

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.

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GI.METAL

TO EACH OWN PIZZA PEEL GI.METAL PROPOSES SOME TIPS TO HELP YOU FIND THE PERFECT PIZZA PEEL!

Demetra Wiberg

DEMETRA

A STORY OF TASTE, PASSION, QUALITY, INNOVATION AND CERTIFICATIONS

LUCA GARDINI
SOMMELIER

ERNST KNAM
KNAM PASTICCERIA

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Vicenzi

MATILDE VICENZI'S TINS

EVERY FESTIVITY HAS ITS OWN GIFT

MATTEO METULLIO & DAVIDE DE PRA
HARRY'S PICCOLO RESTAURANT

PIZZA SENZA FRONTIERE

WORLD PIZZA CHAMPIONSHIP

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ARRIS

FRY TOP GREEN ENERGY BY ARRIS

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NADIA & GIOVANNI SANTINI
DAL PESCATORE RESTAURANT

2022 Increase Comfort

INCREASE COMFORT

2022: TREND TO RESTART

Flli Cellino

F.LLI CELLINO

A NEW DREAM, A NEW CHALLENGE

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SALVATORE CALABRESE
THE MAESTRO

ANTONIO ZIANTONI
ZIA RESTAURANT

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.

GIUSEPPE CUTRARO
PEPPE PARIS

MOLINO COLOMBO

FIORE DI NAPOLI ITALIAN EXCELLENCE, PARTENOPEAN HEART

LUIGI BIASETTO
PASTICCERIA BIASETTO

FRANCESCO PANELLA
RESTAURATEUR AND ENTREPRENEUR

AZIENDA AGRICOLA FERRARA

WE ARE MODERN DAY FARMERS WHO LOVE TO KEEP HISTORY ALIVE

DAVIDE CIVITIELLO
PIZZERIA CONSULTANT

KUMA FORNI

THE ELETRIC ROTARY OVEN

ANDREA TORTORA
AT PÂTISSIER

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.

RAFFAELE DI STASIO
VERACE ASSAJE

ERICA DI GIOVANCARLO
ICE TOKYO DIRECTOR

FRANCESCO MARTUCCI
I MASANIELLI

MASTER PIZZA CHAMPION
TV TALENT

More Safety

MORE HEALTH

2022: TREND TO RESTART