As global pizza culture continues to evolve, Italian tomatoes remain central in the industry’s shift towards authenticity and provenance. Pizza chefs across the globe are increasingly moving away from heavily processed sauces in favour of simple, high-quality ingredients that allow natural flavour to lead.

Dhiresh Hirani, managing director at Mutti UK, talks the upcoming harvest, company ambitions and facing geopolitical challenges head on. 

Maurizio Bocchi is the award-winning chef patron at Lancashire’s elite restaurant, La Locanda. So, he understands ingredient creativity and quality better than anyone.

Gourmet pasta sauce brand, Saucerer, is all about the flavour – so, we welcome Lemon Marinara to the family

The latest Brakes Authentic Italian range is a signpost to the explosion of interest in quality ingredients and flavours. We caught up with their senior sales specialist, Thomas Pighi. 

Registration is now open for the London Food & Drink Festival, which includes lunch!, The National Restaurant Pub & Bar Show, Natural & Organic Food Show and Artisan Food & Drink Show.

Food & beverage supplier Mammafiore works with the most prestigious and quality Italian brands. Here’s their take on the market’s course of travel.

Crisp, fruity Falanghina is always a refreshing choice. This native Italian grape dates back to antiquity and comes into its own in warmer months.

Fresh, handmade and delicious, Italian pasta is generating real market momentum – and London restaurant Via Emilia is at the heart of the buzz.

Soil To Slice Conference 2026 to spotlight regenerative agriculture across the entire supply chain.

Different types of flour are bringing versatility and excitement to Italian kitchens. Chef, teacher and author, Francesco Mattana, guides us on his approach. 

In the heart of London this spring, a career-defining opportunity arrives for anyone who’s ever imagined owning a business. 

From scarcity to strategy: what Italy’s Year of Abundance means for the food sector.

With a UK mill, Marco Fuso’s products are easily accessible – and his new restaurant has an ambience all its own. 

With over 3000 variations of bespoke Bushman Ovens, it’s a unique brand, offering personalised customer care – and a new rental programme could be a game-changer. 

The Italian white market is incredibly saturated but two wineries refuse to compromise their authentic values: Andreola & Tenuta Stella.

The most sustainable flour mill in Europe, set to open in Ripalimosani next year, is the centrepiece of Caputo’s drive towards the most innovative and environmentally friendly production processes. 

Whether franchising, incorporating the latest AI technology or growing internationally, The Fat Pizza continues to thrive. 

Pepperoni still rules the pizza menu in 2026 – and the Danish Crown team tells us how attention to detail guarantees the finest flavour.

Clawson Farms elaborates on future trends and how looking closer to home can deliver versatility and exciting menu opportunities.