• Pizza, Pasta & Italian Food Magazine 
  • 01291 636334    07784 352600

April saw the partial re-opening of hospitality with a focus on outdoor eating – one reason why pizza ovens, particularly wood-fired variants, have received greater attention in recent times.
Our features also cover pizza bases and flour, and franchising – the strong demand over the past year for delivered and take-away options now translating even more into rapid expansion for some operators. As ever, we also encourage you to make plans to enter this year’s PAPA Awards.

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