Welcome
We span the generations with our flour special, celebrating an ingredient that’s becoming more versatile by the year. Caputo has set the standards for more than a century, while Marco Fuso has two decades of experience and his own specialist brand. And we catch up with the youthful Francesco Mattana, helping to inspire the social media-savvy generation.
Another exciting development is our new wine section. Melanie Leyshon is our regular columnist, while each issue I will be delving into trends around Italian varieties, regional favourites, imports and seasonal options – we kick off white and sparkling!.
Incredibly, we also serve up an ovens & equipment focus, reviews, previews, a packed news section, spotlight on Jay De Vito at Salvo and plenty more.
Here’s to the sunshine… finally!
ALEX BELL - EDITOR
LinkedIn
Contents
REGULARS
4 News
54 New PAPA members
ADVISORY
14 Further updates from Richard Harrow on packaging EPR
PAPA AWARDS 2026
16 Opportunity knocks for sponsorship of this industry highlight
SPOTLIGHT
20 Salvo 1968’s Jay De Vito on his passion for Italian food
FLOUR
24 Caputo’s goal is quality, aligned with a focus on sustainability
26 Welcome to the new generation of chef: Franceso Mattana
28 With his own UK mill, Renaissance man Marco Fuso is on trend
PREVIEW
32 The International Franchise Show is pizza perfect
OVENS & EQUIPMENT
34 Bushman Ovens expands into the leasing market
38 Cutting edge pasta innovation at Valentine and Cuisinequip
40 Second time around for Orchard Ovens at The River Café
42 Mythos lighting delivers ambience and the wow factor
43 Exclusive events for Lockhart Catering Equipment
WINE
44 Melanie Leyshon takes us on a Falanghina taste trip
46 Two Italian white varieties deliver a premium experience
BUSINESS OPERATIONS
48 Global franchising and a pub project, courtesy of Fat Pizza
50 The Year of Abundance is a celebration, Atlante style!
PASTA
52 Fresh, handmade and delicious, the Via Emilia way
