Welcome
I think it’s fair to say that Prosecco is up there as one of the most famous global drink brands – and its perception today is undeniably changing. We delve deeper into the modern perception of this Italian sparkling wine, to see how its versatility is driving demand and changing expectations.
Variety is certainly the spice of this issue, with our continued feature previews of the European Pizza Show and London Food & Drink Festival. We also catch up with the award-winning experts at Village Pizza Kitchen, who elaborate on the popularity of different regional Italian styles for pizza bases.
A pizza schools special, Carnevale celebration, catch-up with Allied Mills and comprehensive news section should guarantee something for everyone. I hope you enjoy.
Ciao!
ALEX BELL - EDITOR
Contents
REGULARS
4 News
PAPA AWARDS 2026
12 It’s just a few months away… and preparations are in full swing
GLOBAL TRENDS
20 Insight from Mulino Caputo on how Covid changed the game
PREVIEWS
22 The list of speakers and exhibitors is growing for the European Pizza Show
36 Five shows, one floor – the London Food & Drink Festival is a must-attend
CELEBRATION
24 Sixty years is a remarkable achievement, so congratulations Carnevale!
PIZZA SCHOOLS
28 New products and plenty of knowledge at Eurostar Commodities
30 Salvo looks to bridge the gap between skills and foodservice
INSIGHT
32 Allied Mills combine sustainability with cutting-edge techniques
BASES & DOUGH BALLS
38 We get the ingredients lowdown from Village Pizza Kitchen
WINE
42 Prosecco is evolving and the masses are ready, says Mel Leyshon
44 The tale of Follador is a remarkable one… and the journey continues
46 Jeff Harrison from Prestige Food & Wine talks menu design