European Pizza & Pasta Show 2022.

It’s pizza

time!

There is one place where every year producers and suppliers from across the UK, Europe and beyond get together to showcase innovation in one of the most complex culinary traditions for the most simple of products – pizza.

THREE IN ONE

The European Pizza and Pasta Show will take place on 22 and 23 June 2022 at Olympia London. This year, the event has merged with its two sister events – Bellavita Expo and Iberica Expo - to create a unique and enhanced off er to all visiting trade buyers.

The European Pizza and Pasta Show, member of PAPA (the UK’s Pizza, Pasta and Italian Food Association), is part of the CIBUS and VinItaly family, and is supported by the World Pizza Association, Associazione Pizza Verace Napolitana, Associazione Pizza Romana and the UK Italian Chamber of Commerce.

Looking in from the side lines, this event might well appear like every other industry exhibition to some – companies, brands, competitions, celebrity chefs, retail and food services buyers – the usual and the ordinary. Scratch the surface, however, and open wide the front doors of Olympia in June, and you will fi nd the fairy tale world of culinary creativity and imagination, all brought to you by local, artisanal producers from a range of countries.

From the fragrant fl ours blended by the master fl our makers of Molino Caputo and Molino Vigevano to the tomatoes grown on the hills of Mount Vesuvius, olives from Tuscany, toppings from Emilia Romagna, Campagna, Puglia (presented by Demetra) – all will be united from the north and the south of Italy, and all regions in between.

A WORLD OF PIZZA AND PASTA INDUSTRY INNOVATION

Over 200 exhibitors, 50 chefs, competitors, two stages, industry product presentations, new ingredients, new recipes and new equipment are all set to be part of the show.

Pizza Pasta & Italian Food magazine will attend the show at Stand A39, and we look forward to catching up with readers, subscribers, and advertisers past and present. There will be an opportunity to discuss advertising options within the magazine and the digital platforms (web banner placement, video placement, podcast placement and e-zines). Plus, the features scheduled for the second half of 2022 will be available to view and discuss with us. New subscription will be possible (there are two choices - hard copy via the post, or digitally). The latest issue for June will be available to pick up at the stand, or via a QR code which can be scanned on the day. We look forward to a busy and productive two days at the show and meeting with all interested visitors.

Contact: Andrew Emery (marketing) 01291 636334 www.pizzapastamagazine.co.uk

For the past couple of months, the event’s organisers have been working closely with one of the oldest and most diverse companies in Europe – Givaudan. Generally, this name will be associated with the front pages of a cosmetics industry magazine or as a supplier to large food and beverage producers. However, the company, created in 1768, is also a leading innovator developing new pizza ingredients.

The visitors and guests to the event’s sixth edition will have the opportunity to meet with traditional ingredients producers and equipment manufacturers too, such as Molino Caputo, GI Metal, Moretti Forni, Molino Scoppettuolo, Molino Denti, Morello Forni, Molino Piantoni, Molini Lario, Molino Vigevano, Krea Pizza, Gianni Acunto Forni, Forni Dorigo, AB Mauri and QTS.

Exhibiting alongside them, will be many of the UK’s leading industry importers and distributors too. Namely, Carnevale, Alivini, Italicatessen, Casa Julia, Linda Lewis Kitchens, Fire & Ice, Angel Refrigeration, White’s Foodservice Equipment, as well as companies such as La Tua Pasta, La Spiga, Surgital, Pastificio Favellato and De Matteis who will all be showcasing the latest and the best in pasta products.

Carnevale – the wellknown Italian family-run and UK-based manufacturer, importer and national distributor of the complete range of ambient, fresh and frozen, high-quality, innovative food and drink products – were originally founded in 1966 when two young brothers, Carmine and Giovanni Carnevale, from the Apennine village of Capracotta in Molise, Southern Italy, established the company and began manufacturing and selling mozzarella and ricotta for the first time in central London.

Their extensive range of premium foods and provisions are distributed all over the UK by their own fleet of multi-temp vehicles from six depots to help meet the needs of restaurants, pizzerias, hotels, delicatessens, caterers, food processors and wholesalers across the country.

Across the years, the company has acquired various Italian food and beverage importing and wholesale distribution companies (namely, Windsor Wine & Foods, Pronto Provisions and J&G Italian Food, as well as Valerio’s, an Italian cheese and cured meat manufacturing premises). They also work

EXTRA VIRGIN OLIVE OIL

We all need to reduce our refuse!

So, with our supplier in Campania, South of Naples, we have made a Tetra Pak container of 1ltr Extra Virgin Olive Oil.

This is made with cold pressed olives that are in tetra pak, protected from sunlight and air. This ensures that the oil is always fresh and tasty.

www.casajulia.co.uk | info@casajulia.co.uk 01376 320 269

in partnership with C&C Wines, Pasta & Pasta, Delicatezza.co.uk online deli and Belloni wine merchants.

Similarly, UK-based Casa Julia can claim a well-established presence in the Italian food sector.

“We have been fortunate that we have always been able to use change in the market for our benefi t,” refl ects Casa Julia’s founder, Enzo Santomauro.

“We started in April 1975. From day one, we used containers, and we had a secure movement of goods. We were the only shipper (apart from Pizza Express) that imported Peroni Nastro Azzuro in bottles. We shipped approximately 800,000 cases per year. By the time SAB Miller brought Peroni, we had started the ‘moda’ of draught Peroni.

“We originated from Salerno in Campania, and we have always favored the suppliers from that area. Extra Virgin Olive Oil from Buccino, peeled tomatoes from Marotta, Solea, La Carmela, Paola all from the Agro Nocerino. Let’s not forget, San Marzano from Solania.

“Today our eff ort has been in creating a brand of pizza fl our, Caputo, where

the sales are expected to reach 600,000 sacks in 2022.

“We were the founder, with Caputo (the show’s honorary president) of the Pizza & Pasta show in London and we shall be at stand D45 for Caputo and stand D50 For Casa Julia. You will be able to taste many specialties, but I will let you in on a little secret - we shall be launching our gin made in Sorrento with a hint of lemon and a beautiful bottle. Any Italian restaurant will be proud to serve it to their customers. There will be many other products to try as well!”

Blue Seal Commercial pizza ovens, who specialise in traditional Italian style, stone base deck ovens, perfect for cooking delicious deep-base or thin based pizzas, will be in attendance. Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results. The Blue Seal pizza electric ovens are a good alternative to wood burner stoves or gas ovens, which are higher maintenance and require more specialist and costly extraction systems to take away smoke and fumes, the fi rm point out. Their ovens can accommodate four 12” pizzas per deck, are compact, versatile and very operator friendly, ideal for restaurants with outdoor seating areas wanting to off er quick but delicious pizzas for alfresco dining to their guests.

“We appreciate that restaurants need uncompromised, consistent quality results from the equipment they use,” says Blue Seal’s national account manager, David Chesshire.

“That is why Blue Seal Pizza ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation and high quality refractory stones which provide excellent heat retention. Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight onto the stone. These ovens compliment the rest of the Blue Seal product range very nicely, maintaining the power /performance and reliability expected from our brand.”

Chimfl ue - a recognised name in the UK pizza sector providing design and manufacture as well as installation and distribution of all kinds of fl ues – will be present, having supported local customers through to overseeing engineering solutions for high profi le installations in central London, Europe and the Middle East,

After 20 years in the sheet metal/fl ue industry, Chris Ford formed Chimfl ue, together with his wife Sue and her brother Brian Elliott, their business having steadily grown into a 30-strong team of experienced engineers, technicians and fi tters providing technical advice and assistance from the early design stages of a project right through to full on site installation.

Also focused on fl ues and extraction systems, Danish-owned company, exodraft, will be present at the show. For over 60 years, this fi rm has been developing, manufacturing and selling chimney fans to control chimney draught, and over the last 10 years they have also developed to become a market leader in products for industrial heat recovery. With sales in more than 40 countries, they have supplied solutions for mechanical chimney draught and heat recovery from fl ue gas/process heat.

BACK TO OUR ROOTS

Alongside traditional pizza ingredients, the professionals will also, for the fi rst time, be able to taste some of the exquisite artisanal produce from Italy and Spain. From edible fl owers to luxury tapas, cheeses, charcuterie, olive oil, vinegar, truffl es, coff ee, ice cream and desserts, beer, cider and wine – all will be on off er at this year’s event.

SHOW DEBUT

Pizza Equipment Ltd will be debuting its intuitive serieX range of pizza ovens from Moretti Forni at the show. The Moretti Forni serieX modular two-deck electric oven is the fi rst to off er Inclusive Technology, say the company - a concept that promises to take baking to the next level, they claim. Not only does serieX choose its own baking cycle it also promises the lowest energy consumption of any pizza oven, off ering perfect, sustainable, and accessible baking to any user, irrespective of skill.

AnyChef technology enables the oven to autonomously set the perfect baking cycle for any kind of product, and the intuitive interface means everyone can become a baking master of pizza, bread, and pastry simply by choosing recipe parameters from the type of fl our and size to the degree of hydration and texture. serieX will automatically set the temperature and baking time and will even select the best area to place the product, freeing up staff for other tasks.

Companies like I’insalata Dell’Orto, Passeri Tartuffi, Patrizi Proscuitti, Plas Sas Natura Dolce, Sergio Pittico, Campi Valerio, Agrocetus, Italia Olivicola, Dogliotti 1870, Cassiba, Bedongi Egidio, Cantina Lucci Zuddas, Industria Dolciaria Fraccar to name just a few.

Luxury tapas will be delivered to London from Castilla La Mancha (Andalusia) by La Abuela Candida. The company dates back to 1922 and offers exclusive ranges of tapas, appetisers, slow-cooked semi finished products developed from traditional Andalusian recipes and now customised for the European market.

The artisanal product taking centre stage includes extra virgin olive oil from Hacienda Guzman, and regarded as representing some of the best of olive oil production in the world by many. Based 20 minutes from Sevilla, the hacienda has been producing over 150 varieties of olive oil from 340 hectares of land for the past 500 years, and for the connoisseurs out there, this name represents the beginning and the future of fine food ingredients.

Alongside Hacienda Guzman, visitors can meet with the Hualdo Farm, a name famous with its olive oil production on an industrial scale, but not here! At this year’s event, the Hualdo Farm will in fact showcase Quesos de Hualdo - exceptional artisanal cheeses produced by the farm from their 2,000 Manchega sheep herd.

SOMETHING NEW TO TRY FROM SPAIN

Although controversial - and for some pure born and bred Italians pizza and pasta should really be served only with Italian cider, beer or/and wines – visitors will have the opportunity to sample some wines, beers and ciders from Spain.

Asturias, for example, has always been a by-word for cider. There is no Asturias without cider or cider without Asturias, and Trabanco is a cider brand synonymous with the best quality available. The family breweries opened in 1925 and even today cider is produced combining traditional techniques with the latest innovations.

Bornos Bodegas & Viñedos brings together rare wineries, wine brands, vineyards and wine varieties. Maintaining their own history, personality and positioning, they build upon years of tradition and common philosophy, the group growing and adapting its produce to new market trends, tastes and customer needs. Bornos Bodegas & Viñedos brings together six wine regions of Spain - Rueda, Navarra, Ribera del Duero, Rioja, Toro and La Lombana, and seven wineries (Palacio de Bornos, Señorío de Sarría, Bodegas Lleiroso, Dominio de Bornos, Martínez Corta, Orot and Guelbenzu).

Local and artisanal, Café Saula was started by Lluis Saula Pons in the Sant Antoni neighbourhood of Barcelona. Together with his wife and his family from a small shop the business grew to become Spain’s leader in coffee to rival the best of companies offering 100% Arabica blend.

Italian coffee will be represented by Caffe Trinca and To.da.caffe, and visitors will no doubt also notice the presence of the potential pizza-accompanying Carlsberg beer, who will be sponsoring the Bellavita stage.

THE SEARCH FOR THE BEST PIZZA MAKER IN EUROPE

The European Pizza Championship, organised by Ristorazione Italiana, under the patronage of “PIZZA SENZA FRONTIERE”, will take place during the show.

Over the two days, the European Pizza Championship will see 50 pizzaioli competing for the prestigious title of European Pizza Champion.

The winner of the competition will be announced during the onsite Awards Ceremony at the end of day two of the event.

Chefs competing in 2022 will represent the best of pizza tradition in Spain, France, Portugal, Italy, Denmark, Egypt, Czech Republic, UK and USA. Restaurants such as Fatto A Mano, L’Atelier de Julien, Pizzeria Luca, Retrogusto84, Le Cinque Corone, Pizzeria MaMeMi , La Tribeca, Muti, Spacca Napoli, Chez Simon, Noi Due, Saint Pizzeria La Rosetta N16, Crust Bros, Zia Lucia and the legendary L’Antica Pizzeria da Michele will be present supporting their pizzaioli in the championship.

At the judges table will be Georgio Riggio, Marco Fuso, Massimo Constanzo and Mike Arvblom.

How to visit

Join the best pizza and pasta event of 2022 by pre-registering to get your free trade pass at https://bellavita-2022-visitor.reg.buzz/epps.

Alternatively, just visit Olympia National Hall, Hammersmith Road, W14 8UX in Central London. Doors will open at 10 am on 22 June 2022.