Back Issues

As our news pages suggest, there are more positive signs in the sector of re-openings, the launch of new businesses and new concepts. However, the prospect of a mixed employment and staffing situation remains in the wake of ‘lockdown’ and the lingering furlough scheme; many people from overseas having understandably also decided to return home in the intervening months.

Our features and articles cover the increasing importance of having recyclable packaging and being able to deal with food waste. This issue also marks the official launch of the industry’s prestigious PAPA Awards.

April saw the partial re-opening of hospitality with a focus on outdoor eating – one reason why pizza ovens, particularly wood-fired variants, have received greater attention in recent times.
Our features also cover pizza bases and flour, and franchising – the strong demand over the past year for delivered and take-away options now translating even more into rapid expansion for some operators. As ever, we also encourage you to make plans to enter this year’s PAPA Awards.

Take-away and delivery have been a life-saver for many businesses in the Italian food sector, with competition on the rise as other operators from other food sectors re-think their business models accordingly. 

Our congratulations go to all this year’s winners of the Pizza Pasta & Italian Food Awards, as well as the Pizza and Pasta Chef competitions; particularly in what has proved to be a challenging year for many. Our thanks too, to all the sponsors and judges in enabling these events to take place.

It's our 200th edition!

Inside This Issue

It seems as though just a few weeks have passed since Eat Out to Help Out, but now there’s a second ‘lockdown’ for England in the wake of a so-called ‘fire-breaker’ lockdown for Wales, and similar restrictions in Scotland. Much of
hospitality is again under tremendous pressure, even though the takeaway and delivery sector aspect of it can continue.

Inside This Issue

The government’s Eat Out to Help Out scheme proved to be successful for the sector, with calls for its extension and some operators continuing the scheme by supporting it themselves. While Covid, and the unprecedented measures taken to deal with it, have taken centre stage, the government is also turning its attention to tackling the obesity epidemic. This issue also comes up to date with the PAPA Awards 2020 latest.

Inside This Issue

The hospitality sector has been allowed to re-open this month - a reduction in the social distancing from two to one metre, a temporary VAT reduction and Eat Out to Help Out scheme just some of the latest government support measures for food businesses trying to cope with altered consumer behaviour and a damaged economy.

Inside This Issue

In the rapidly changing environment, we now all find ourselves in - where nothing seems quite as straightforward as it was before the coronavirus pandemic all but closed the restaurant world - we have endeavoured in this issue to point you in the direction of help and support, and sources of advice in these unsettling times, as well as provide our customary ‘food for thought’ in terms of product news and industry developments. Looking ahead, we’d also like to remind you about this year’s PAPA Awards.

Inside This Issue

Along with news and features from the industry, this issue looks at The Casual Dining Show (25-26 March 2020) which will once again be taking place at London's ExCel

Inside This Issue

The European Pizza & Pasta Show, 13-15 November 2019, held at Olympia, is not only an established industry trade event but also a unique live cooking show, that provides a stage for world-renowned pizza and pasta chefs with competitions and masterclasses.

Inside This Issue

Along with news and features from the industry, this issue looks at the PAPA Awards as well as the Pizza Chef and Pasta Chef competitions which took place in November.

Inside This Issue

The PAPA Awards and finals of the Pizza and Pasta Chef of the Year competitions draw close – turn to page 20 to find out more.

In this issue, we report on the recent Nantwich Cheese Festival and a visit to one of Italy’s most well known flour mills – Grandi Molini in Venice. Multi-talented Sicilian chef, Enzo Oliveri, also offers an insight into his career.

Inside This Issue

Have you thought about entering this year’s PAPA Awards? It’s your opportunity to have your achievements recognised, as well as put your business in the spotlight.

Having attended Tuttofood back in May, we give a flavour of this large and comprehensive exhibition in Milan that attracts global interest. Our features include ice cream and delivery driver safety, and Pizza My World profiles Pan’Artisan’s Tina Glen. We also hear about the Italian street food influenced concept – Wolf.

Inside This Issue

This issue marks the official launch of this year’s PAPA Awards – its thirtieth year, no less! - as well as the hotly contested Pizza and Pasta Chef of the Year competitions (all of which can help to raise the profile of your business significantly - turn to page 14 to find out more).

This issue’s features look at cheese, pizza bases and ovens. We also offer some important advice from the Metropolitan Police when it comes to delivery driver safety. Our regular ‘wood fired oven guru’, Jay Emery, also reminds us of the importance of ensuring that such a pizza oven is a DEFRA-approved one if you’re operating in an ultra-low emission zone. 

Inside This Issue

The popular Casual Dining Show (27 and 28 February 2019 - www.casualdiningshow.co.uk) will take place at its new, larger venue of ExCel, London, this month (see page 18 for a preview). We also look ahead to IFE.

Inside This Issue

As usual at this time of year, our congratulations go out to the winners of this year’s Pizza, Pasta & Italian Food Awards, and the Pizza and Pasta Chef of the Year competitions.

Inside This Issue

London’s Olympia will be hosting the third European Pizza and Pasta Show (13-15 November 2018), which boasts an extra day this year. PAPA and Pizza Pasta & Italian Food magazine will be in attendance on
Stand 78a.

Inside This Issue

As the countdown to this year’s PAPA awards and Pizza and Pasta Chef of the Year competitions continues (turn to page 16 to find out more), this issue’s tomato feature includes plenty of recipe ideas to help chefs and operators to get creative.

Inside This Issue

Awards abound for some of the sector’s most well-known names in this issue’s news pages. We also encourage you to think about securing your own award by entering this year’s PAPAs (turn to page 16 to find out more).

Inside This Issue

This issue marks the official launch of this year’s PAPA Awards, and much anticipated Pizza and Pasta Chef of the Year competitions. We also preview the upcoming Bellavita Italian food expo (17-19 June 2018, Business Design Centre London), and there’s software advice for those seeking to optimise their business operations. Pizza toppings and cheese also feature, and we report on a recent trade delegation focus on food from Calabria (Confartigianato).