In this special awards issue we extend our congratulations to all of this year’s PAPA award, Pizza Chef of the Year and Pasta Chef of the Year competition winners whose impressive achievements were celebrated by so many of you at the recent gala dinner held in London.
Now is the time of year when our thanks go to all of 2015’s sponsors, competitors and judges in this year’s PAPA Awards. You'll find the shortlists and the latest from the Pizza Chef of the Year and Pasta Chef of the Year competitions.
It’s the final call for all entries to this year’s Pizza Pasta & Italian Food Awards, Pizza Chef of the Year and Pasta Chef of the Year competitions (turn to pages 18 and 20 to find out more).
Chef Antonio Favuzzi pairs up with Menabrea and Papa John’s strikes cool deal with Planet Ice.
We Are Spectacular’s Mark McCulloch gives us his top social media marketing tips, and we feature a whole host of ovens.
We look forward to seeing many of you at the Casual Dining Show (25 and 26 February, Olympia, London), with the magazine in attendance on stand M243. Turn to page 14 for a show preview.
We bring you the results from Pizza Pasta & Italian Food Awards 2014.
Pizza Pasta & Italian Food Awards 2014.
In this issue, we preview the Welcome Italia and the Speciality & Fine Food events, and our features cover marketing, Italian cheeses and packaging. We also showcase the recent opening of another Italian food concept – Scarpetta.
Welcome Italia adds trade day and Prezzo presents a new menu.
Bespoke wood-fired pizza ovens from Fundi Pizza, we also look at Donatantonio's new retail line.
We give you advice from Linda Lewis on the applications, and equipment requirements, of different types of pizza dough.
Salvo’s celebrates over 30 years in the Good Food Guide.
We discuss the importance of the correct insurance and give you some dessert an ice cream ideas.
ASK Italian open new restaurant in Birmingham and Papa John’s Paul Rayment on 30 years of development in the pizza business.
Domino’s updates its look and logo and we take a closer look at Il Temp - an Italian coffee and wine aperitivo bar in London.
Papa John’s serves up a tempting franchise offer and French hospitality legend, Jacques Borel, is on a mission to cut VAT in the UK.
Tests ordered and products withdrawn after horse and pig DNA found and we give you our pizza topping predictions for 2013.
IFE to host European and world pizza competitions and we take a look at the new Rimini Fiera event to showcase the previous SIA Guest and Sapore expos.
Anywhere, anytime gourmet food ‘to go’ trend identified and we have a look at the requirements for flour.
Milk price unrest amidst claims that UK dairy farmers are losing out and the British Olympic Association’s Dr Marco Cardinale.
VAT loopholes and anomalies to be closed and a snapshot of some of the latest packaging launches.
Prezzo launches new multiple choice menu and whatever your budget or pizza application, there’s a cheese for it.
PizzaExpress introduce new style Leggera pizzas and we take a look at the increasing importance of social media.
Prezzo pass the 150 mark and we take a look at the latest beverage campaigns and launches, and give you some coffee making tips.
We keep tabs on trends in toppings and talk to Rich Shonfeld, Tibard.
Jamie’s Italian set to open in St Albans and we take a better look at good food safety practices.
Take-away food outlets eligible for VAT refund?
PizzaExpress invite public to have their say and Salvo’s John Dammone recalls his first trip to the Pizza Expo in Las Vegas.
Concerns over safety of delivery drivers to be discussed and Peter Williams of the Oxford Funding Company discusses selling up and raising finance.
We speak to Des Hillirt, trading director at ingredients company, Leathams PLC.
