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Back Issues

It's our 200th edition!

Inside This Issue

It seems as though just a few weeks have passed since Eat Out to Help Out, but now there’s a second ‘lockdown’ for England in the wake of a so-called ‘fire-breaker’ lockdown for Wales, and similar restrictions in Scotland. Much of
hospitality is again under tremendous pressure, even though the takeaway and delivery sector aspect of it can continue.

Inside This Issue

The government’s Eat Out to Help Out scheme proved to be successful for the sector, with calls for its extension and some operators continuing the scheme by supporting it themselves. While Covid, and the unprecedented measures taken to deal with it, have taken centre stage, the government is also turning its attention to tackling the obesity epidemic. This issue also comes up to date with the PAPA Awards 2020 latest.

Inside This Issue

The hospitality sector has been allowed to re-open this month - a reduction in the social distancing from two to one metre, a temporary VAT reduction and Eat Out to Help Out scheme just some of the latest government support measures for food businesses trying to cope with altered consumer behaviour and a damaged economy.

Inside This Issue

In the rapidly changing environment, we now all find ourselves in - where nothing seems quite as straightforward as it was before the coronavirus pandemic all but closed the restaurant world - we have endeavoured in this issue to point you in the direction of help and support, and sources of advice in these unsettling times, as well as provide our customary ‘food for thought’ in terms of product news and industry developments. Looking ahead, we’d also like to remind you about this year’s PAPA Awards.

Inside This Issue

The European Pizza & Pasta Show, 13-15 November 2019, held at Olympia, is not only an established industry trade event but also a unique live cooking show, that provides a stage for world-renowned pizza and pasta chefs with competitions and masterclasses.

Inside This Issue

The PAPA Awards and finals of the Pizza and Pasta Chef of the Year competitions draw close – turn to page 20 to find out more.

In this issue, we report on the recent Nantwich Cheese Festival and a visit to one of Italy’s most well known flour mills – Grandi Molini in Venice. Multi-talented Sicilian chef, Enzo Oliveri, also offers an insight into his career.

Inside This Issue

Have you thought about entering this year’s PAPA Awards? It’s your opportunity to have your achievements recognised, as well as put your business in the spotlight.

Having attended Tuttofood back in May, we give a flavour of this large and comprehensive exhibition in Milan that attracts global interest. Our features include ice cream and delivery driver safety, and Pizza My World profiles Pan’Artisan’s Tina Glen. We also hear about the Italian street food influenced concept – Wolf.

Inside This Issue

This issue marks the official launch of this year’s PAPA Awards – its thirtieth year, no less! - as well as the hotly contested Pizza and Pasta Chef of the Year competitions (all of which can help to raise the profile of your business significantly - turn to page 14 to find out more).

This issue’s features look at cheese, pizza bases and ovens. We also offer some important advice from the Metropolitan Police when it comes to delivery driver safety. Our regular ‘wood fired oven guru’, Jay Emery, also reminds us of the importance of ensuring that such a pizza oven is a DEFRA-approved one if you’re operating in an ultra-low emission zone. 

Inside This Issue

As the countdown to this year’s PAPA awards and Pizza and Pasta Chef of the Year competitions continues (turn to page 16 to find out more), this issue’s tomato feature includes plenty of recipe ideas to help chefs and operators to get creative.

Inside This Issue

This issue marks the official launch of this year’s PAPA Awards, and much anticipated Pizza and Pasta Chef of the Year competitions. We also preview the upcoming Bellavita Italian food expo (17-19 June 2018, Business Design Centre London), and there’s software advice for those seeking to optimise their business operations. Pizza toppings and cheese also feature, and we report on a recent trade delegation focus on food from Calabria (Confartigianato).

Inside This Issue

This issue features plenty of insight from those in the know when it comes to pizza-making skills, including from the multiple PAPA award winning Pizza Chef of the Year, Marco Fuso. PAPA provides a heads-up on its activities, and there’s also a look at what the trends shaping 2018 are likely to be.

Inside This Issue

We look back on the PAPA Awards including the Pizza Chef and Pasta Chef of the Year Competitions. There's a review of the European Pizza & Pasta Show alongside features on desserts and coffees as well as a profile of PAPA Industry Award Winner Carnevale.

Inside This Issue

London’s Olympia will be hosting the second European Pizza and Pasta Show (15 and 16 November 2017), and PAPA (celebrating its 40th anniversary) and Pizza Pasta & Italian Food magazine will be present at Stand 78. Once again, this exhibition coincides with the PAPA Awards and finals of the Pizza and Pasta Chef Competitions, and we look forward to seeing many of you at these events which are continuing to help to put the sector and its success in the spotlight.

Inside This Issue

This year’s PAPA Awards, as well as the Pizza Chef of the Year and Pasta Chef of the Year competitions will soon be upon us. This issue looks at two areas that savvy operators can no longer ignore – the requirement for ‘free from’ products that cater for varying dietary requirements, and the use of digital technology (not least, payment systems)

Inside This Issue

This month, the Casual Dining Show (22-23 February 2017) takes place at the Business Design Centre – turn to page 20 for a preview of what to look out for. This issue’s features cover franchising pizza toppings and some sage advice from those in the know for those about to start out in the food business.

Inside This Issue

In this issue, we provide a comprehensive report on the informative keynote speakers at the EPPS, and offer some festive ingredients and recipe ideas for this indulgent time of year. With all best wishes for Christmas and a successful New Year, we look forward to covering your news and views in 2017!

Inside This Issue

November looks set to be a very busy and exciting month for the UK’s Italian food business, with London’s Olympia hosting the first ever European Pizza and Pasta Show to be held here (9 and 10 November 2016), and PAPA and Pizza Pasta & Italian Food magazine present at stand 1A.

Inside This Issue

The prevailing trend for authenticity and provenance when it comes to Italian food is reflected in this issue with articles about award-winning fine Italian dining at La Locanda and award-winning fresh, Italian-style meat products now being produced by the young brand, Salsicciamo.

Inside This Issue

This month, our new look magazine and PAPA will be in attendance on stand U113 at the Casual Dining Show (24-25 February 2016) and we look forward to catching up with many of you at this well attended event (turn to page 22 for a show preview).

Inside This Issue

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.

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