• Pizza, Pasta & Italian Food Magazine 
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It’s time to bid farewell to what’s certainly been an interesting year for the foodservice sector. It was inspiring to see so many of you at last month’s PAPA Industry Awards – check out all the results and pictures, from page 12.

Also this issue, we look at the variety of Italian cheeses on offer and the benefits of menu re-engineering. Wood-fired ovens continue to burn brightly, while the topic of staff retention is also a hot one!

But on a personal note, I just want to thank all magazine contributors over the past 12 months. We’ve undergone a redesign and taken a fresh, vibrant approach to editorial, while invaluable advertising support is the lifeblood that allows us to thrive. Here’s to a happy and healthy 2024!

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