QUALITY STREET

For UK pizza restaurants and Italian food operators, the key role of flour is evolving. As businesses balance rising costs with customer expectations of quality and value, mills and producers have an increasingly important part to play: helping chefs create distinctive dishes, while maintaining consistency and efficiency.

The commercial pressure is clear. Lumina Intelligence reports that the UK restaurant market contracted by 2% to £18.5 billion in 2025. Yet demand remained resilient in premium and quality-focused formats, suggesting that differentiation still offers opportunities. Meanwhile, its 2026 food-to-go forecast predicts growth of 3.4%, identifying pizza among the categories gaining momentum and highlighting demand for levels of taste you would expect in a restaurant.

For flour suppliers, these conditions make continued development essential. Investment in equipment and innovation in blends and applications can lead to a distinctive offering, without adding unnecessary complexity in the kitchen.

READY TO USE

Molino Dallagiovanna’s Blackery (available in two strengths – mild for crumbly doughs and strong for bread, pizza and pasta) is a great example of how familiar Italian staples can be reinterpreted through flour innovation. Introduced at SIGEP 2026, the blend combines carefully selected grains and cocoa to produce a warm, deep black colour, without added colouring. Its development balances flavour, appearance and dough performance, offering endless possibilities for pizza, bread, fresh pasta and desserts.

The opportunity for innovation extends beyond visual impact. A ready-to-use blend gives professionals a consistent starting point, helping them to simplify preparation, speed up working processes and avoid waste. For operators developing seasonal dishes or signature menu items, that combination of creativity and practicality is particularly relevant.

And Molino Dallagiovanna will be showcasing Blackery at EPS, as well as their wider range. This includes Nobilgrano for crispier, Roman-style pizza, alongside Napoletana and Napoletana 2.0 Plus for Neapolitan-style results. Mordiqua frozen bases – available in classic, multicereal and black variants – are another production option.

Professional development remains part of the picture, with the Dalla Giovanna Pizza Bit UK Competition on 18 November at EPS – the new Ambassador will be crowned on the day. 

What’s exciting is that Molino Dallagiovanna – whose products are all available in the UK from Salvo1968 – plans to continue developing its UK presence into 2027. For Italian operators, the broader message is clear: flour innovation can renew established classics, while supporting the practical demands of modern restaurant kitchens.