Welcome
We’re in a celebratory mood at Pizza, Pasta HQ, with our biggest magazine in six years. I think it’s testament to the momentum around Italian food in the UK right now. Everyone I talk to is excited about fusion flavours, global influences, new pizza styles and continued innovation.
In this latest issue, ingredients go under the microscope. The protein content in flour is a fascinating topic, while the Italian flatbread, pinsa, is becoming much more prevalent on menus.
The electric journey of pizza ovens is a hugely important one, while I talk to independent pizza operators continuing to flourish in the face of stiff competition. Just like us, they’re always trying to find ways of improving their offering to maintain a loyal customer base.
Here’s to future success!
ALEX BELL - EDITOR
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Contents
REGULARS
04 News
16 The PAPA Industry Awards
58 New Members
60 Classifieds
EPR ADVISORY
14 Key takeaways – Richard Harrow
INGREDIENTS
22 Eurostar Commodities
26 Salvo 1968
28 Di Marco
34 Leathams
38 Alpa
OVENS & EQUIPMENT
40 Blue Seal
42 Pizza Equipment Ltd.
44 FoodWorks SW
46 PizzaMaster
BUSINESS OPERATIONS
48 Fat Pizza
52 Platter
54 Santa Maria
56 Squares & Circles
