ANCIENT GRAINS LINE: QUALITY, BIODIVERSITY, SUSTAINABILITY
DI MARCO'S SPOLVERO BIANCO
WHITE DUSTING FLOUR FOR EASY AND CRUNCY DOUGHS
EUROPEAN PIZZA CHAMPIONSHIP 2022
MAURO ALBA WINS
FIORE DI NAPOLI MULTICEREALS
THE NEW GI.METAL TRAVEL KIT
THE KIT FOR THE TRAVELLING PROFESSIONAL PIZZA MAKER
BAKING NEAPOLITAN PIZZA HAS NEVER BEEN EASIER WITH CARUSO OF ITALFORNI
FOODSERVICE IS BACK
2021 IS UP 15.6% ON 2020
ITALIAN FACORY SINCE 1986
ZANOLLI TURNS 70 AND IT HAS NEVER GREENER
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
THE SPECIALIST IN OVENS FOR PIZZA
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?
PROFESSIONAL EQUIPMENT FOR PIZZERIAS, BAKERIES AND RESTAURANTS
CARLO CRACCO CRACCO PORTOFINO
IGINIO MASSARI PASTICCERIA VENETO
PRESENTS THE NEW MULTIGRAIN FLOUR FOR THE PROFESSIONAL SECTOR
BRUNO VANZAN BARTENDER
2022: TREND TO RESTART
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.
TO EACH OWN PIZZA PEEL GI.METAL PROPOSES SOME TIPS TO HELP YOU FIND THE PERFECT PIZZA PEEL!
A STORY OF TASTE, PASSION, QUALITY, INNOVATION AND CERTIFICATIONS
LUCA GARDINI SOMMELIER
ERNST KNAM KNAM PASTICCERIA
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
FRY TOP GREEN ENERGY BY ARRIS
NADIA & GIOVANNI SANTINI DAL PESCATORE RESTAURANT
2022: TREND TO RESTART
A NEW DREAM, A NEW CHALLENGE
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.
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
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.