Far from being just an aperitivo, premium Prosecco deserves a place at the table throughout the meal. Time to trade up to Veneto's finest!

Head of Mulino Caputo, Antimo Caputo, talks exclusively about the long-term fallout from the Covid pandemic and how his business turned it into an opportunity.

Forming part of The London Food & Drink Festival, The National Restaurant, Pub & Bar Show is a must-attend. 

With an exceptional record around sustainability and a milling team dedicated to customer service, Allied Mills combine the traditional with the cutting-edge.

Our exclusive coverage of the European Pizza Show (EPS) continues – from forums to competitions and the finest culinary talent.  

It’s been a time of celebration for Carnevale. Marketing manager, Giuseppe Ganguzza, reflects on a special birthday, the journey so far, while looking ahead to a bright future. 

Having won a hat-trick of PAPA Awards, it’s no surprise to see Village Pizza Kitchen expanding its business model into foodservice. We spoke with founder and MD, Jo Malone.

We exclusively caught up with two Italian wineries looking to make an impact in the UK, offering trail-blazingly authentic regional rose: La Genisia & Cantina Ventiventi.

With sunshine brings a fresh boost to the taste buds – but the flavoursome Rosato is not just for summertime!

From pistachio pesto to artichoke and garlic, the Seggiano product range brings pasta to life.

One Planet Pizza is a truly unique brand, slicing its way through the competition in a cut-throat market. Co-founder Joe Hill elaborates on plans for growth. 

The Compleat Food Group is the home of Julienne Bruno, where a range has been developed to fill key roles in the kitchen.  

The School of Pizza designed exclusively for food professionals is the latest innovation from Eurostar Commodities – and the doors are open!

EPS event director, Sarah Whittaker-Smith, explains why the show is so important for Italian brands wanting to make an impact in the UK.  

Tomato operators must meet the demand for authentic ingredients as consumers expect restaurant-quality meals at home with minimal effort. In foodservice, operators face pressure to balance premium offerings with tighter margins and labor challenges.

A partnership with one of Japan’s leading manufacturers of tomato-based products signifies an important step for Silbury. 

As global pizza culture continues to evolve, Italian tomatoes remain central in the industry’s shift towards authenticity and provenance. Pizza chefs across the globe are increasingly moving away from heavily processed sauces in favour of simple, high-quality ingredients that allow natural flavour to lead.

Dhiresh Hirani, managing director at Mutti UK, talks the upcoming harvest, company ambitions and facing geopolitical challenges head on. 

Maurizio Bocchi is the award-winning chef patron at Lancashire’s elite restaurant, La Locanda. So, he understands ingredient creativity and quality better than anyone.

Gourmet pasta sauce brand, Saucerer, is all about the flavour – so, we welcome Lemon Marinara to the family