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? 

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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

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

More Safety

MORE HEALTH

2022: TREND TO RESTART