Welcome
You’d never guess it from my profile pic but I’ve been in the media industry for nearly 29 years! I’ve overseen relaunches, newsletter concepts, e-bulletins, supplements, specials, Michael Jackson audio tribute packages…the lot. But whether I was involved with newspapers, radio, digital, TV or major events, the one publishing arm I love more than any other is magazines – and I still believe they have a vital role to play in 2026.
Now fortunately, our mostly unseen production manger, Gareth Symonds, has a touch of genius about him – and an exceptional work ethic. So, while the redesign of our first issue of the year may be subtle in some areas, it’s still incredibly detailed, offering a whole new look and feel. Clean and crisp, with the text delightfully crystallised on the glossy pages, alongside gorgeous imagery that only Italian food lends itself to. Well done, sir.
As for content, it’s absolutely stacked. Whether it’s cheese & dairy innovations around denser protein opportunities, award-winning classics and product development, to ‘Masters at Work’ – a new feature celebrating the cream of Italian cuisine. And pepperoni is still numero uno toppings wise… but the direction of travel is changing. Plus, so much more.
Please enjoy!
ALEX BELL - EDITOR
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Contents
REGULARS
04 News
52 Classifieds
PAPA AWARDS 2026
12 Our next edition in November is taking shape – get involved
TOPPINGS
14 Pepperoni still rules – and Danish Crown is an expert in its craft
16 Dawn Farms takes us through capturing the latest Gen Z trends
20 New products and exciting plans at Qualitops
22 Swicy is the word, it’s got meaning! And Leathams is on trend
24 Take a walk down quality street, with east PIZZAS
FOOD, DRINK & HOSPITALITY WEEK PREVIEW
26 Six industry-leading trade events under one roof
28 Eurostar’s offering balances convenience with craftsmanship
30 A fully refreshed brand reveal on show from Action Foods
PASTA
32 Female-founded Sunny & Luna is rewriting the rulebook
CHEESE & DAIRY
34 From the past to the present, Carnevale’s journey is a unique one
36 Chef Andrea Ruszel, a star on the rise
38 High in protein and taste, Eatlean is enjoying cut-through
40 Anticipating evolving trends with Clawson Farms
MASTERS AT WORK
42 Theo Randall’s new podcast is a ‘Recipe’ for success
44 Brit-Italian-style Sunday roast fusion? Welcome to LAVO
46 Andrea Asciuti’s passion and knowledge are unmistakeable
MERCHANDISING
48 Pizza pencils? A new world in sustainability messaging
ADVISORY
