Welcome
This is always a special issue, as two major events loom into view: our very own PAPA Industry Awards (Nov 7) and The European Pizza Show (26-27 Nov). Tuck in to our exclusive preview coverage.
Key players in the olive oil sector talk about the benefits of extra virgin, consumer trends looking ahead to 2025 and new products. While our pasta/sauces section addresses the latest EU border legislation, goes behind the scenes with a fresh face making waves and enjoys an outstanding Italian/South American eatery in Newbury.
Finally, I had the pleasure of attending the Pordenone Art&Food Festival in the Friuli Venezia Giulia region. It’s a stunning area of Italy, blessed with a unique topography that lends itself to a vast array of herbs, spices and ingredients – one to watch. Enjoy!
ALEX BELL - EDITOR
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Contents
REGULARS
4-12 - News
24 - The PAPA Industry Awards
63 - New Members
REVIEW
14 - Miller time – S.Pellegrino Young Chef Academy 2024 competition
50 - Jewel in the crown – Pordenone Art&Food Festival
FLOUR FOCUS
16 - High spirits – Mulino Caputo
OLIVE OIL
18 - Down to a vine art – Agrichef Maurizio Bocchi
20 - Liquid of the Gods – Filippo Berio
PROFILE
22 - Tasty innovation – Eatlean Ingredients
EPS PREVIEW
34 - The European Pizza Show
36 - Carnevale
38 - Wright’s Flour
40 - Solania - San Marzano Tomatoes
PASTA / SAUCES
44 - Unsworth
46 - Saucerer
48 - Gourmet Pasta Co.
EQUIPMENT
54 - PAPA Johns
56 - Orchard Ovens
58 - Fortress Technology
62 - British Frozen Food Federation
