Recipe for success

The European Pizza and Pasta Show (EPPS) at London’s Olympia is an unmissable extravaganza of exhibitors, industry movers and shakers, and of course wonderful food.

ONE-STOP SHOP

It’s been called the ultimate pizza and pasta industry event of 2023. And the seventh EPPS, sponsored by Birrificio Angelo Portetti, returns to Olympia London on 21-22 June. This truly unique two-day extravaganza is a fantastic opportunity for networking and trading in a world of culinary creativity and imagination.

Buyers, industry experts and media will join suppliers and manufacturers from the UK, Europe and beyond. Within a fully crafted one-stop shop, an expected 10,000 qualified visitors will take advantage of 500 leading producers and brands, as well as enjoying masterclasses from world-renowned chefs and master pizzaioli, with cooking shows and tastings.

Bellavita Expo has acquired the EPPS, effectively launching the leading event in the UK dedicated to Mediterranean food and beverage. Organised with the support of Cibus and Vinitaly, EPPS is co-located with Bellavita and hosts several Mediterranean country pavilions. Industry meetings

Come and say hello!

Pizza, Pasta & Italian Food Magazine will be at the show – find us at Stand F51. We always look forward to catching up with readers, subscribers and advertisers.

There will be an opportunity to discuss advertising options within the magazine and digital platforms (web banner placement, video placement, podcast placement and e-zines). Plus, the features scheduled for the second half of 2023 will be available to discuss with us.

New subscriptions are possible (there are two choices – hard and panel discussions will provide insight into the latest market trends – a dynamic and innovative environment. copy via the post or digitally). The latest issue for June is available to pick up at the stand, or via a QR code which can be scanned on the day. Also, meet our new editor, Alex Bell, who will be canvassing for story ideas and product innovation.

We look forward to a busy and productive two days at the show and meeting with all interested visitors. Contact: Andrew Emery (sales & marketing) 01291 636334. www.pizzapastamagazine.co.uk

Recommended By Hetas And Ceda

Visit our stand C40 at The European Pizza & Pasta Show

Chimney fan for pizza ovens removes smoke and bad odours

In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles.

The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.

At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.

Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven.

Find out more and watch our case video at: www.exodraft.co.uk/pizza

It explores the very best of quintessentially European hospitality, offered by world-leading suppliers such as Salvo1968, Demetra, Molino Piantoni, La Tua Pasta, Surgital, Alivini, Molino Chiavazza, PeppaCo, Molino Denti, Benoli Wholesale, Purezza, Valerio’s, Marco Fuso Flour, Salsicciamo, Rustichella D’Abruzzo and many more. They are joined by the latest in food trend creators – Mondarella, Le Saffre, Lactalis Professional, Revolution Food, Pinsami, Passione Pizza, Meadow Vale, as well as the latest ice cream craze of Sicilian Pride.

“We’re delighted to be exhibiting at EPPS 2023,” said a spokesperson for Salvo1968.

“As a leading online Italian food wholesaler, we’ll be showcasing the launch of our new website and ordering app available to trade customers. We’ll also be joined by our expert brand ambassadors and supplier representatives, who will be highlighting their range of products and offering tailored advice.”

Restaurant and pizzeria owners will be happy to see the latest in kitchen equipment innovation delivered by leading US manufacturer Quantum Technical Services, our own UK pizza equipment distributors and producers White’s Food Services, Pizza Equipment

& Supplies, Exodraft, Chimflu, Fire & Ice Catering Equipment, as well as the sought after Italian Acunto Forni, Morello Forni and Ceky Forni, with AS Term Pizza Ovens – a newcomer from Bulgaria. EPOS-leading systems of Andromeda and Revel Systems POS will also be in attendance.

Delivering To Those In Need

The EPPS Official Charity is The Felix Project – a food redistribution charity in London fighting food waste and hunger. With 4.7 million adults in the UK struggling to afford to eat every day, two million children are at risk of missing their next meal. Set up in 2016, it rescues good, surplus food from the industry that cannot be sold and would otherwise go to waste. This is high-quality and nutritious, including plenty of fresh fruit and vegetables, baked goods, salads, meat and fish. The Felix Project collects or receives food from over 539 suppliers, including supermarkets, wholesalers, farms, restaurants and delis. This food is sorted and delivered to almost 1,000 front-line charities, primary schools and holiday programmes in London.

Visit thefelixproject.org.

Competition And Speakers

Always a great watch is the annual European Pizza Championship on 21 June – in cooperation with Pizza Senza Frontiere and sponsored by Galbani Professionale. More than 20 master pizza chefs are competing for the highly acclaimed title of Best European Pizzaiolo. Last year’s winner was Mauro Alba, with Carmine Mastrocinque and Aldo Brancato the runners-up.

A group of expert judges are there to make the ultimate decision:

● Mike Arvblom – This World Pizza Champion is one of Sweden’s pizza connoisseurs, with his family owned and operated pizza shop a tourist destination in Falsterbo.

● Thierry Graffagnino – Three-time World Pizza Champion is a culinary innovator, consultant and executive chef at Pazzi.

● Giorgio Riggio – The Crazy Pizza, Britain’s Got Talent auditionee is a returning judge, who excels at Alto rooftop venue, Selfridges.

● Massimo Costanzo – A pizzaiolo since the age of 19, Costanzo is an instructor at Accademia Pizzaioli.

An inspirational event programme features the highly anticipated Empowering Women in Pizza Industry on 22 June [11:00-12:00]. On stage will

IT’S BITE TIME

be Modernist Cuisine publisher and editorial director, Stephanie Swayne. She develops and leads new publishing projects and partnership opportunities, with over 25 years in the sector.

Alongside her will be Grace Surman, who co-owns Gracey’s Pizza with her partner in St Albans. They made pizza as a mobile pop-up before investing in a bricks and mortar operation. The pair produce signature thin and crispy pizzas.

Lara King worked in the beauty industry for 13 years, eventually moving on to making pizza in her back garden. This led to the foundation of Killa Carbs in a local cricket club. Having trained under Marco Fuso, she has moved onto pop-ups, outdoor events and festivals.

On day one, Pizza – The Food, The Myth, The Legend – A Presentation by Chef

Francisco Migoya [12:00-12:45]. The vastly experienced head chef at Modernist Cuisine shares his knowledge.

Also on 21 June, Adapting to the New World Order [16:00-16:45] has speakers including James Faulkner, sales and marketing director, Ingredients Division, Leathams; Katherine Prowse, senior insight manager, Luminar Intelligence; and Sunny Chhina, founder of The Fat Pizza (see page 46).

Pepper brand, PEPPADEW, is excited to be joining the EPPS, showcasing its Sweet Piquanté Peppers and introducing its latest innovation, new PEPPADEW® Bites. With authenticity at the heart of the ingredient brand, PEPPADEW® will be giving visitors to stand D30 the opportunity to taste their exceptional flavours, discover the versatility of its products and learn about the endless possibilities for menus.

The Sweet Piquanté Peppers have a distinct and tangy taste – a go-to ingredient for pizza and pasta enthusiasts everywhere. Discover how they can elevate culinary creations, from classic Italian dishes to innovative fusion recipes.

Lukasz Lubasinski, commercial director at PEPPACO Ltd, said: “We’re excited to be coming to Olympia this June and sharing the great taste of PEPPADEW®! Our Whole Sweet Piquanté Peppers are a revolutionary addition for professional kitchens, helping operators to bring new interest, without the need for a complete menu overhaul.

“Just as importantly, they will maintain the authenticity consumers have come expect from pizza and pasta offerings. Each pepper is selected and deseeded by hand, then infused through our bespoke pickling process. The result is a signature flavour that’s undeniably tasty and will enhance any dish.”

Also on show are PEPPADEW® Bites – a combination of the signature sweet whole Piquanté Pepper and a creamy West Country Soft Cheese filling, encased in a crisp, panko-style crumb. Ready to serve in minutes, they offer a convenient and delicious option for a variety of dining occasions, from starters and small plates to premium bar snacks and sharing platters.

PEPPADEW® will be on stand D30.