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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. 

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As usual at this time of year, our congratulations go out to the winners of this year’s Pizza, Pasta & Italian Food Awards, and the Pizza and Pasta Chef of the Year competitions.

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London’s Olympia will be hosting the third European Pizza and Pasta Show (13-15 November 2018), which boasts an extra day this year. PAPA and Pizza Pasta & Italian Food magazine will be in attendance on
Stand 78a.

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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.

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Awards abound for some of the sector’s most well-known names in this issue’s news pages. We also encourage you to think about securing your own award by entering this year’s PAPAs (turn to page 16 to find out more).

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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).

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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.

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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.

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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.

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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)

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In this issue, we focus on the importance of speciality ingredients, Italian gelato and catering kit and ingredients for pizza makers, and Jay Emery shares with us some more of his wise words in relation to wood-fired ovens.

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Our features cover cheese, drinks and packaging. We also review the Casual Dining Show and with help from market analysts, the NPD Group, we consider the changing face of home delivery and role of aggregators.

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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.

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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!

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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.

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The deadlines are looming for final entries to this year’s highly regarded PAPA Awards, as well as the Pizza Chef of the Year and Pasta Chef of the Year competitions. We also preview the Takeaway & Restaurant Innovation Expo.

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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.

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Once again, PAPA is looking for talented pizza and pasta chefs to enter its Pizza Chef and Pasta Chef of the Year competitions. It’s also time to get your entries ready for the main PAPA awards too.

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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).

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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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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.

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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).

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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.

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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. 

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