In terms of closing the skills gap, pizza education matters more than ever. Master pizzaiolo and consultant at Salvo 1968, Luigi Forte, elaborates on how the business is making a difference.  

With pizza continuing to evolve, two new specialist flours from Eurostar Commodities—Pizza Tipo 1 and Pizza Tipo 2—are set to offer pizza professionals fresh opportunities to explore new flavours, textures and styles of dough.

Getting the right look and feel of a wine list or menu often slips through the net of priorities. But it shouldn’t, says Prestige Food & Wine graphic designer, Jeffrey Harrison.  

The tale of Follador Prosecco dates back to the 18th century. We spoke to Cristina Follador about its remarkable heritage, continued innovation and ambitions for the UK market. 

Far from being just an aperitivo, premium Prosecco deserves a place at the table throughout the meal. Time to trade up to Veneto's finest!

Head of Mulino Caputo, Antimo Caputo, talks exclusively about the long-term fallout from the Covid pandemic and how his business turned it into an opportunity.

Forming part of The London Food & Drink Festival, The National Restaurant, Pub & Bar Show is a must-attend. 

With an exceptional record around sustainability and a milling team dedicated to customer service, Allied Mills combine the traditional with the cutting-edge.

Our exclusive coverage of the European Pizza Show (EPS) continues – from forums to competitions and the finest culinary talent.  

It’s been a time of celebration for Carnevale. Marketing manager, Giuseppe Ganguzza, reflects on a special birthday, the journey so far, while looking ahead to a bright future. 

Having won a hat-trick of PAPA Awards, it’s no surprise to see Village Pizza Kitchen expanding its business model into foodservice. We spoke with founder and MD, Jo Malone.

We exclusively caught up with two Italian wineries looking to make an impact in the UK, offering trail-blazingly authentic regional rose: La Genisia & Cantina Ventiventi.

With sunshine brings a fresh boost to the taste buds – but the flavoursome Rosato is not just for summertime!

From pistachio pesto to artichoke and garlic, the Seggiano product range brings pasta to life.

One Planet Pizza is a truly unique brand, slicing its way through the competition in a cut-throat market. Co-founder Joe Hill elaborates on plans for growth. 

The Compleat Food Group is the home of Julienne Bruno, where a range has been developed to fill key roles in the kitchen.  

The School of Pizza designed exclusively for food professionals is the latest innovation from Eurostar Commodities – and the doors are open!

EPS event director, Sarah Whittaker-Smith, explains why the show is so important for Italian brands wanting to make an impact in the UK.  

Tomato operators must meet the demand for authentic ingredients as consumers expect restaurant-quality meals at home with minimal effort. In foodservice, operators face pressure to balance premium offerings with tighter margins and labor challenges.

A partnership with one of Japan’s leading manufacturers of tomato-based products signifies an important step for Silbury.