Pizza, Pasta & Italian Food - Issue 159 by J & M Group Ltd.

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pizzapasta and Italian food magazine

Issue 159 December 2013 www.papa.org.uk

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Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

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Welcome Our congratulations go to all of this year’s PAPA awards and Pizza Chef of the Year competition winners, and we would also like to thank all the judges and sponsors for their involvement and help with organising these annual events. Early next year, we look forward to having a presence at the inaugural Casual Dining show (26 and 27 February 2014, Business Design Centre, London), where we hope to catch up with many of you. In this issue, we look at drinks options for outlets, including the rise of café culture, and pay homage to the increasing importance of PDO products, of which Italy has many to be proud of. We also outline some of the potential future trends for 2014, courtesy of market analysts, Technomic. We look forward to hearing all your news and views in 2014, and wish you all the best for a prosperous festive season. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

01291 636333 membership@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2012

Contents NEWS

REVIEWS

4 Visitor registration opens for launch event.

54 Blue Sea land – the multi-cultural, sealed expo held in Mazara del Vallo, Sicily.

5 High standards of food and service rewarded and celebrated.

ARTICLES

6 Vapiano name their ‘Vapianisti of the Year’. 8 Salvo’s celebrates over 30 years in the Good Food Guide.

PAPA 11 Pizza Pasta & Italian Food Awards 2013. 26 Pizza Chef of the Year Award 2013 – the final. 34 Pizza Chef of the Year Award 2013 – the South East and South West heats.

FEATURES 38 PDO products – authentic Italian ingredients with provenance. 44 Drinks selection – beverage choices for outlets and associated equipment.

50 2014 Predictions - Technomic peers ahead into the coming year to offer insights to the restaurant business 49 Tackling violence and aggression – advice on coping with the seasonal strain. 52 Variety is the spice of life - Ugo Pasta’s chef Steve Walpole gets creative. 56 Hygiene rating display becomes statutory in Wales – businesses in Wales serving or selling food must display their food hygiene rating.

PROFILES 58 Pizza My World – Paolo Veneroni, Continental Quattro Stagioni.

REGULARS 37 New products. 61 Index of PAPA registered suppliers.

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news Casual Dining launches 2014 Interior Design Awards Diversified Communications UK – organisers of the new Casual Dining trade event at the Business Design Centre in Islington, London – have announced the launch of the 2014 Casual Dining Interior Design Awards. Forming a central part of the show, the awards will celebrate the best designed restaurants and pubs from across the UK. The entries will be judged by a distinguished panel of industry experts, which will be headed up by David Worthington, chairman of Designersblock and H&M Group and one of the leading design commentators in the UK. The casual dining market is the fastest growing sector of the UK’s eating out industry, worth an estimated £16 billion annually. It’s a sector in which the UK is considered world leader and in which design forms an integral part of the brand and dining experience; whether it is a large scale high street multiple or a one off independent pub. Commenting on today’s announcement, Chris Brazier, group event manager of Casual Dining says: “Great brand identity and design is crucial to any successful operator, and these important new awards will showcase the very best designed restaurants and pubs in the country. They present a fantastic opportunity to recognise innovative operators and designers, and to celebrate the continuing success of the UK’s Casual Dining market.” The Casual Dining Awards are divided into the following five categories: • Best Designed Multiple Restaurant 2014 • Best Designed Independent Restaurant 2014 • Best Designed Multiple Branded Pub 2014 • Best Designed Independent Pub 2014 • Best Designed Multiple Unbranded Pub 2014 Entry to the awards is free and open to all establishments, which fall within the broadly defined casual dining category. All shortlisted entries will be then be showcased in a dedicated Awards Gallery at Casual Dining on 26-27 February, with the winners to be announced at a dedicated reception on the afternoon of the opening day. For more details, and to download a ‘call for entries’ form, visit www.casualdiningshow.co.uk or contact Chris Brazier.

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Visitor registration opens for launch event Casual Dining – the highly-anticipated new trade event from lunch! organiser Diversified Communications UK – has kicked off its visitor marketing campaign with a bang having already secured nearly one thousand pre-registrations in just the first few weeks. Launching next year at the Business Design Centre, Islington, in London, on 26-27 February 2014, the event has already garnered industry-wide support from across the UK. And with visitor registration now open a ‘who’s who’ of big name buyers from across the Casual Dining sector have been quick to signal their intention to attend. Among them are representatives from 3663, Amber Taverns, Aramark, Ask Italian, Baxterstorey, Bramwell Pub Company, Browns Restaurants, Bulldog Hotel Group, Carluccio’s, City Centre Restaurants (UK), Compass Group, Elior UK, Enterprise Inns, Fuller Smith & Turner, Gala Leisure, Gather & Gather, Gourmet Burger Kitchen, Greene King, Harvester, Hilton London Metropole, Jamie Oliver Restaurants, JD Wetherspoon, La Tasca Restaurant Group, Marstons, Mitchells & Butlers, Pizza Hut (UK), Punch Taverns, Sodexo, Spirit Pub Company, SSP UK, Star Pubs and Bars, Stonegate Pub Co, T G I Fridays UK, The Real Eating Co, The Restaurant Group, Tragus Group (Café Rouge, Bella Italia and Strada), Whitbread, Yo Sushi UK, and Zizzi. “The launch of Casual Dining is inspired,” agrees Ian Neill, one of the industry’s most successful and respected operators. “Trade

shows are great for finding fresh ideas however they also help create a sense of community, which helps to make us better operators.” It’s not just the buyers that are getting behind the Casual Dining concept. With the launch now just under three months away, the show is already 80% sold out, report the organisers and the latest exhibitors to confirm their presence are Nestle, Department 33 (Wines of Bordeaux), Fresh Direct, Lamb Weston, Purified Air, Rational, Reynolds Catering Services and Taylors of Harrogate. For further information and to register for a free trade ticket, visit www.casualdiningshow.co.uk quoting priority code PR4.

UK round of Pesto Championships held at Italian embassy The UK round of Italy’s Genoa Pesto World Championship took place in London recently at the Italian embassy, with the winner gaining entry to the final to be held Genoa next year. 10 contestants took part (journalists, culinary experts, food writers, performers and photographers) with all required to make pesto in the traditional way using a pestle and mortar (some for the first time in their life!). Shagufta Ahmed, a British photographer who had never prepared pesto before but who usually uses mortar and pestle to crush sugar and lime and prepare delicious mojito, triumphed in the competition. In second place was Agostina Murgia – an Italian competitor living andworking in London as an interpreter. In third place was Manju

Rahim, an English food writer. The jury included Maurizio Fazzari (president of Accademia Italiana della Cucina in London), the well known Italian chef Antonio Carluccio, pesto producer Matteo Pezzana, Serena Garitta (a TV presenter) and Marinella Mantovani (finalist in the 2008 World Pesto Championships), as well as Gareth Jones and Sara Di Paolo for the Association Palatifini. The competition was preceded by a demonstration of pesto in a mortar held by Gareth Jones, an English journalist and expert gastronome, as well as an ‘ambassador’ of the Pesto Championship in London and a member of the jury of the World Championship last year. The event was made possible thanks to Liguria International, Confartigianato Liguria and ICE in London. December 2013

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High standards of food and service rewarded and celebrated At this year’s Pizza, Pasta & Italian Food Industry Awards, a record number of the UK’s leading pizza and pasta restaurants were judged to have achieved gold and platinum standards for their food and service. The Awards, which were presented at a gala dinner at the Lancaster London Hotel in London on Thursday, 14 November, recognised the ‘movers and shakers’ who continue to drive and inspire this multi-billion pound industry. While the increasing quality standards of independent restaurants were acclaimed at the dinner, there was also recognition for some of the country’s leading pizza chefs with the finals of a nationwide competition to find Britain’s ‘Pizza Chef of the Year’ – a competition won by Lyndon Bradford who is based at Bacaro’s

Gennaro Contaldo (left) received the PAPA Industry Award on behalf of Jamie Oliver, with Aldo Zilli taking to the stage to present the awards to the many other winners.

Restaurant in Newport, South Wales. Awards were also given to some of the most innovative and

exciting pizza businesses in the UK with La Favorita (Edinburgh) and Firezza Ltd (London) taking respectively the Pizza Restaurant

GMB calls on Bakkavor to adhere to Working Time Regulations GMB, the union for workers in the food manufacturing industry, has called on senior managers at Bakkavor to intervene so that the Working Time Directive is adhered to for health and safety reasons at its pizza factory in Harrow, North West London which employs 800 workers. This comes after the union claimed that it had uncovered information proving that there had been massive breaches of the Working Time Directive at the Harrow factory, one of the country's largest pizza manufacturing sites where Bakkavor Pizza produce millions of fresh and frozen pizzas for the major supermarkets. At the end of October, the GMB says that it demanded that Bakkavor take immediate action to safeguard members at the Harrow factory after a worker suffered the loss of the top of a finger in an accident with a faulty food processing machine. For this, Bakkavor Pizza was fined the maximum £20,000 and ordered to pay over £12,000 in costs for breaches of the Use of Work Equipment Regulations 1998, say the GMB, who claim to have now established examples of several hundred occasions over a three month period (July, August and September 2013) where workers were not receiving the required 11 hour rest break between shifts as required by the Working Time Directive for safety reasons. When challenged on this, the management team attempted to accept the breaches and then deflect the issue by saying they were aware of the practice and have issued a plan of action to tackle the problem, allege the GMB,

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who add that it is their understanding that the action plan has not been implemented. Tony Warr, GMB senior organiser, said: "When GMB found out about these 647 breaches we were astounded. A company the size of Bakkavor should have the resources in place to ensure our members health, safety and welfare is not compromised. “Bakkavor know that excessive working hours are dangerous. The rail disaster in Clapham Junction in 1988, in which thirty-five people died and five hundred were injured, was caused by a technician who had worked a seven day week for the previous thirteen weeks. “GMB has asked for detailed reasons as to why there have been so many breaches of the Working Time Regulations. All of this coming out just days after Bakkavor Pizza was fined the maximum £20,000 and ordered to pay over £12,000 in costs for breaches of the Use of Work Equipment Regulations 1998.” At the time of going to press, Bakkavor said the following in statement:“Bakkavor Group is aware of an issue, recently highlighted by the GMB union, regarding compliance with the Working Time Directive at its site in Harrow. Bakkavor is continuing to work with employees and GMB union officials to take all appropriate corrective steps to ensure that it complies with the Directive. “Bakkavor remains wholly committed to the health and safety of its employees through compliance with all health and safety legislation and best practice employment policy.”

and Delivery Chain Awards, while ASK Italian won the Italian Restaurant Chain Award and La Locanda (Gisburn) the Italian Restaurant Independent Award. Asda took top spot in the Multiple Chilled Pizza Retailer category and Spar in the Convenience and Discount Store category, while Sainsbury’s won the Frozen Pizza Retailer Category. Tesco won the Pizza Product Award, Indulgent category and in the pasta sector, Waitrose won Pasta Retailer of the Year. The PAPA Industry Award was given this year to Jamie Oliver in recognition for his work in ‘promoting Italian food’. The 24th Pizza Pasta & Italian Food Industry Awards were presented by The Pizza Pasta & Italian Food Association as part of its role in encouraging standards across the industry.

Tragic death of pizza delivery driver on final delivery Thavisha Lakinda Peiris, an IT student at Sheffield Hallam University who had been working as a pizza delivery driver for Domino’s Pizza in Southey, Sheffield, prior to embarking on a career in IT, was found dead by colleagues in his car, having gone to make a takeaway delivery in the area on his final shift for the company. It was after failing to make the delivery that Thavisha’s colleagues were alerted to his disappearance, going out to search for him, only to find him slumped at the wheel of his car. A subsequent post-mortem examination revealed that he had died from a series of stab wounds, having been brutally attacked and murdered in what Yorkshire Police believe to have been a completely unprovoked and motiveless attack that has shocked the immediate community, and the pizza delivery business as a whole. “Everything we have learned from his family, friends and workmates at Domino’s suggests he was a career-minded, hardworking, bright, articulate and friendly young man who was very much planning his future,” said Yorkshire Police’s detective superintendent, Lisa Ray in a statement. Two people (Shamraze Khan, 25, of Southey Crescent, Sheffield, and a 17-yearold, who cannot be named for legal reasons) have now been charged with the murder of a pizza delivery driver in Sheffield, both having appeared at Sheffield Magistrates' Court where they were remanded into custody.

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Papa John’s ‘adds up’ for new Eastleigh franchisee Papa John’s has announced that new franchisee, Serhan Cinar, has opened the company’s latest store in Eastleigh, Hampshire. Serhan Cinar plans to open a further two Papa John’s in the region early next year and has a long-term plan to run between 10 and 20 outlets. “As a former accountant and auditor I knew the sums ‘added up’ for the Papa John’s franchise,” explains Serhan Cinar. “My family have operated in the food industry since the 1960s and I have often helped out in the family business. I knew a desk job wasn’t really for me so over the past five years I have researched various franchises. However, I felt many of the major food franchises had reached

market saturation. Papa John’s on the other hand, is a fresh and exciting concept with plenty of potential for expansion. “I am very much looking forward to introducing the Papa John’s concept of ‘better ingredients, better pizza’ to the local community of Eastleigh. The staff at Papa John’s head office have been really supportive and helpful to get the store up and running. Initially, I will be ‘hands on’ managing the outlet then as I open new stores I will train and bring in managers and good staff from the local area. My ultimate goal is to open up to 20 Papa John’s in carefully selected locations, bringing much employment to the area.”

Papa John’s says that it currently has opportunities for potential franchisees throughout the UK including the key locations of Yorkshire, Manchester, West

Midlands, East Midlands, South West, North East, Wales & Scotland, and incentive deals are also currently available, depending on area, say the company.

Domino’s Pizza re-launch Android app

Vapiano’s CEO, Gregor Gerlach (centre), with two of the company’s Londonbased winners, Alex Fisher (left) and Ermi Benayoun (right).

Vapiano name their ‘Vapianisti of the Year’ Italian fresh casual dining restaurant group Vapiano has named the general manager of one of its UK restaurants as its ‘Vapianisti of the Year 2012/2013’. Alex Fisher, general manager at the Great Portland Street restaurant in central London, won the title after being chosen ahead of 5,000 other members of staff worldwide, by the company’s chief executive officer Gregor Gerlach and senior management. He was awarded the title at the international restaurant group’s annual convention in Vienna. Mr Fisher, 31, who has worked for Vapiano since 2010, was presented with a Rolex watch by Mr Gerlach. “Alex has delivered a very strong culture of sales and standards at his restaurant,” said Gregor Gerlach.“He is a team player who assists his fellow Vapianisti to 6

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develop within the company.” Vapiano UK managing director Phil Sermon, added:“I am immensely proud of Alex. This is a major award within the company and it is wonderful that a manager at one of the two Vapiano restaurants in England has triumphed ahead of strong competition from Vapianisti at our 135 restaurants worldwide.” “I am very proud to have won the award and thank my colleagues for all their skill and hard work in ensuring the Great Portland Street restaurant is so successful,” said Alex Fisher upon receiving his award. Another member of staff at The Great Portland Street restaurant, assistant manager Ermi Benayoun, also won an award, his innovative ciabatta bread recipe winning him ‘idea of the year’ (he was awarded a Vespa).

As part of its on-going digital innovation strategy, Domino's Pizza UK & Ireland has relaunched its Android app with an array of new features and functionality, to ensure ordering for Android users is as quick, easy and user-friendly as possible. It replaces the existing Domino’s Android app, say the company, to ensure that Android users are able to access the new improved mobile ordering that iOS and Windows Domino’s customers have enjoyed over the last year. The design, functionality and user interface of the newlylaunched app acknowledges and celebrates the unique user interface of the Android platform, report Domino’s, and combines the best UI (user interface) experience from other Domino’s mobile platforms with the Android platform and Domino’s brand guidelines, making it very easy for Android users to navigate through the app. Developed by Future Platforms, the new Android app designed for Jelly Bean and above, has been built using Kirin (a bespoke cross-platform development framework, developed in-house by Future Platforms). The same platform was used to build the relaunched Domino's iOS (iPhone

and iPad) and Windows Phone apps, which were introduced earlier this year. The updated app includes the standard Domino’s app features designed to make ordering a pizza quick and easy (use of clean and crisp visual pizza imagery throughout the app, simple use of icons to indicate whether meal deals are suitable for an individual or a family and the ability find the nearest store for delivery or collection). “I’m delighted we can offer customers this major upgrade to our Android ordering app,” commented Paul Francis, head of eCommerce at Domino’s Pizza. “This year we’ve already upgraded our iPhone and iPad apps and launched a new app for Windows Phone fans. “The Android community have been extremely patient but now it’s their turn. This app has been developed from the ground up to take advantage of the latest premium handsets and we’ve done our best to make it backwardly compatible. I encourage customers to leave feedback so we can continue to make our apps the best of their kind.”

December 2013

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Salvo’s celebrates over 30 years in the Good Food Guide The iconic Leeds-based restaurant, Salvo’s, has been celebrating after the arrival of the Good Food Guide 2014, the restaurant having now appeared in the UK’s best-selling restaurant guide regularly since 1984. “To get such an endorsement from an independent, trusted and authoritative guide to UK restaurants is a real thrill and, as an independent, family-run Italian restaurant, we truly appreciate, value and celebrate this,” said John and Gip Dammone, owners of Salvo’s in Headingley. “We first appeared in the Good Food Guide in 1984 and to appear regularly for over 30 years is a real testament to the enduring success of Salvo’s, which was first opened by our father Salvatore Dammone in 1976. We have many loyal customers to thank for our success and hope to be in the Good Food Guide for many years to come.” Salvo’s entry in the 2014 Guide states:“Firmly stamped with the individuality of its owners, this one-off Italian has a loyal band of regulars who praise its atmosphere, service and great food. Many ingredients come direct from Italy, the rest provided by a carefully nurtured network of local

Evviva! John and Gip Dammone celebrating 30 years in the Good Food Guide.

suppliers. Cooking is an expansive mix of big flavours and hearty dishes from across Italy. Try Puglian fishcake (sea bass layered with potatoes and pecorino), followed by agnello con faro (braised lamb shoulder with creamed potatoes and spelt). Pasta is also a sure-fire success and pizzas are among ‘the best you will ever try’ – worth queuing for if you can’t get a reservation.” The Guide also praises Salumeria, Salvo’s nearby sister café and Italian deli, saying it “is also ‘outstanding’”.

Back in 1984, the Good Food Guide said of Salvo’s:“The Dammone family run a boisterous house where pastas and pizzas are the mainstay, but also an adventurous blackboard menu which might feature shark and prawn kebabs with egg-fried oysters, or sole with lime and shrimp butter. Starters are substantial (take two for a cheap meal): haddock, baked with black olives or prawns with champagne sauce. Penne is served with a garlicky tomato and salami sauce; tagliatelle with ham, mushrooms, peas and cream. Chef Graham Spink makes his dough several times a day and bakes in full view. Pizza del millionario, as its name implies, is the most expensive: topped with king prawns and mushrooms in a lobster sauce.” Commenting on the guide entries, Gip Dammone added:“When I look at the food Salvo’s was serving in 1984 I love the fact we were so forward-thinking. We take enormous care and pride in everything we do, sourcing ingredients from Italy and from local Yorkshire farmers and suppliers whenever possible. The provenance of food is extremely important and we have suppliers we have worked with for more than 30 years.”

Dell’Ugo launches festive fresh pasta to support the homeless

Double win for Vapiano The Italian fresh casual dining restaurant, Vapiano has won acclaim for the quality and standards of its toilets – in the Loo of the Year Awards 2013. Both of its London restaurants (Bankside and Great Portland Street) have been awarded a platinum rating by inspectors – the highest award possible (the platinum rating is given only to outlets which offer ‘exceptional toilets’). The awards are aimed at highlighting and improving standards of ‘away from home’ toilet provision across the UK. Authorised inspectors make unannounced visits to hundreds of toilets at sites across the UK in order to judge them. Vapiano UK managing director, Phil Sermon, commented:“I am delighted that the excellent toilets at both our restaurants have been recognised by the inspectors with the highest rating possible.” The Loo of the Year Awards 2013 managing director, Mike Bone, added: “Vapiano’s toilets are outstanding, in terms of design and cleanliness. Both restaurants thoroughly deserve their awards.”

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Ugo Foods, a growing UK-based manufacturer of chilled pasta, has launched its Special Edition Turkey, Stuffing and Cranberry Ravioli, which the company believe is the first fresh festive pasta on the market. The latest in their range of Seasonal Pastas, 10 pence from each pack of pasta sold will be contributed towards Crisis, the national charity for single homeless people. (registered charity number 1082947 England and Wales), say Ugo Foods. The new Special Edition Turkey, Stuffing and Cranberry is presented in an eyecatching bright green 250g pack that serves two and is the second in Dell’Ugo’s range of seasonal fresh pastas, with further creations to follow in the coming months. “We’re proud to be supporting Crisis at Christmas with this seasonal celebration pasta which offers a unique combination of flavours,” said head of marketing Helena

Jevons.“During the festive season when so many of us are celebrating with family, we wanted to do something in recognition of those who are single and homeless at Christmas.” This pasta was created by award-winning Steve Walpole (executive head development chef at Ugo Foods Group). Steve Walpole is also a regular judge at several prestigious industry awards and events, including The Annual Awards of Excellence and The Quality Food Awards. Dell’Ugo’s new Special Edition Turkey, Stuffing and Cranberry Ravioli is available from 4 December 2013 to 4 January 2014 at Waitrose and costs £3.99.

Ticco Foods teams up with gourmet Spanish food manufacturer Specialist foodservice group, Ticco Foods Limited (www.ticco.co.uk), has announced an on-going exclusive distribution agreement with Your Tapas Company, a modern Spanish gourmet Tapas manufacturer located in Ribadumia, Galicia, North West Spain. Known as ‘Yatecomere’ in their native Spain, Your Tapas Company specialise in manufacturing innovative products for the food service industry that bring high quality, authentic tapas that provide time saving and

operational efficiencies to their buyers. The deal will see Ticco distribute their authentic Spanish produce to an ever demanding tapas market in the UK, particularly to food service outlets who are looking for a high quality, artisan product to meet the demands of their day to day operations (Ticco Foods distributes to hundreds of wholesalers, independents and national groups in the restaurant, hotel, pub, travel and leisure sectors). December 2013

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Papa John’s Bedford celebrates its slice of opening success

SHORTS Hotelympia’s new dates and new look Registration is now live for Hotelympia 2014, set to be the UK’s most comprehensive event for the hospitality industry, as it returns to London’s ExCeL next year (28 April to 1 May). Unveiling a completely new look, a new four-day format and a new spring date in the diary, the revitalised 2014 event will be situated in one extended, single access hall benefitting from free WiFi, and making the Hotelympia show-floor the UK’s biggest-ever hotbed of hospitality activity, claim the event’s organisers (www.hotelympia.com). Parmigiano Reggiano’s virtual global dinner Last year, Italy saw 25,000 people round a virtual table cooking – and eating – their favourite Parmigiano Reggiano dish. Parmigiano Reggiano ‘Night Two’ took place on 30 November 2013, with participants registering with an App to enable them to have access through the Parmigiano Reggiano web site or Facebook page, choose a recipe or invent their own, as well as invite friends to join in via personalised web invitations. Gluten-free winners announced The Gluten-free Chef of the Year competition has announced its winners. Entrants’ skills were showcased in their ability to cook gluten-free substitutes such as bread, pasta or batter from scratch in the live final. After 90 minutes of high pressured cooking from the finalists, and after much debate and deliberation by the judges, the professional winner was announced as Thomas Fallows, assistant Chef at Hindelini’s Gourmet Café in Ribblesdale Park. Jonathan Farmer from Norwich, Norfolk won in the up and coming category (for catering students aged 23 and under). Recipes can be downloaded from www.coeliac.org.uk/glutenfreechefoftheyearwinners. Action against poor packaging Some of Europe’s leading food and beverage service and convenience packaging manufacturers met EU officials and representatives of national market surveillance organisations in Brussels recently to discuss action against packaging imports from China and elsewhere that don’t meet Europe’s stringent standards (and which may present health and safety risks for European consumers). A November survey of its members carried out by Pack2Go Europe (a material neutral European Association representing the major foodservice packaging manufacturers) showed that 87% of respondents reported experiencing loss in market share in the past that can be directly attributed to cheaper imports which may not be meeting the EU’s demanding standards. Costa to open in Morocco Costa, the second largest coffee shop chain in the world, with over 2,700 stores across 30 countries, including over 1,600 stores in the UK and over 300 in China has entered into a franchise agreement with Fawaz A. Alhokair & Co., with the aim of opening the first Costa Coffee store in Casablanca in early 2014.

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Papa John’s in Bedford welcomed a VIP guest recently with the mayor of Bedford, Dave Hodgson, stopping by to enjoy a slice of pizza and cut the ribbon to declare the store officially open. The outlet hosted its very own pizza party to mark its official opening and to say thank you to both new and existing customers with the Papa John’s team giving away an impressive 200 pizzas to those who visited the store throughout the day in which a number of local residents came through the door. The store is the latest opening in a line of new Papa John’s stores across the country and is responsible for a £200,000 investment and creation of 25 new jobs in the area and is already enjoying significant success in its first few weeks of trading. The store was opened by owner Tony Singh who commented:“Our new store has already proven to be very popular in the weeks we’ve been open, with Bedford residents experiencing first hand our ‘Better Ingredients. Better Pizza’ philosophy, which has made us

famous across the world. “With the store being such a success, we thought it was only right to celebrate with a big pizza giveaway and give those who have yet to enjoy our pizza, taste the reasons they will want to order from us in the future. “It was also an honour to receive the mayor of Bedford, Dave Hodgson, in our store and we really enjoyed celebrating our official opening event with him and our customers, old and new.” Incentive deals are currently available depending on area, say the brand, with further information available at www.papajohns.co.uk/franchise.

Prezzo launches payment app Italian restaurant group, Prezzo has launched an app that enables diners to pay for their meal using their smartphone. The app can be used in the company’s 186 Italian restaurants across the UK, meaning that diners will no longer need to wait for the bill or card machine to pay for their meal. The app puts diners in control by allowing them to view their bill on their smartphone at any time during their meal, and pay when they wish to leave the restaurant. It also allows diners to split the bill with friends and also add a tip. Once the transaction has gone through an email receipt is sent to the smartphone user. In order to use the app, diners select the relevant Prezzo restaurant and are given a four digit code. They then give the code to the waiter with their

order and from then are in control of the payment. Prezzo chief executive Jonathan Kaye said:“We are pleased to be the first UK wide restaurant chain to offer this exciting payment technology to diners in our restaurants through their mobile apps. “We are a forward-thinking company and are always looking at new ways to make our guests’ experience at our restaurants more enjoyable. “This app puts them in control when it comes to paying the bill and I am confident that it will prove both popular and successful.” Payment can be made by debit or credit card and also using PayPal. Payment is powered by MyCheck. The app can be downloaded at www.prezzorestaurants.co.uk/m obile-apps, and also from the apple app store or android store.

December 2013

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The Pizza Pasta & Italian Food

Awards 2013 The evening of Thursday, 14 November 2013, saw the hosting of the twenty fourth Pizza Pasta and Italian Food awards at the London Lancaster Hotel in London. Some 400 people from across the pizza, pasta and Italian food industry gathered at the celebratory dinner with the awards being given by the well-known Italian TV chef and restaurateur, Aldo Zilli (Gennaro Contaldo was also present to accept an award on behalf of Jamie Oliver). This yearâ&#x20AC;&#x2122;s event supported the We Are Macmillan Cancer Support charity, with music provided by the Magic of Motown and dancing until the early hours.

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Pictures from the awards â&#x20AC;&#x201C; the Pizza Chef of the Year heats and finals, as well as the awards dinner - can be found at the PAPA Facebook page at www.facebook.com/papagb

Party Packs Sponsored by:

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papa awards NEW PRODUCT OR INGREDIENT AWARD

Winner Charcuterie Continental (American Style Pulled Meat Range)

Highly commended Leathams (Roquito chilli pepper pearls and Crumbled Sausage Meat) Rondanini (Chianti Pancetta)

Shortlisted Leathams (Spreadable chorizo) Rondanini (Gluten free pizza base)

Pictured from left to right: Gareth Davis (vice president – UK for Papa John’s), Ian Lonsdale (sales director, Charcuterie Continental) and Aldo Zilli.

Sponsored by

ITALIAN FOOD CHAIN RESTAURANT AWARD

Winner ASK Italian

Highly commended Prezzo PizzaExpress

Pictured from left to right: Kelly Bedford (food service controller, Galbani), Steven Holmes (MD, ASK Italian) and Aldo Zilli.

Sponsored by

A cash draw for £300, auction and a raffle which raised £2,098 for the We Are Macmillan Cancer Support charity was held on the night, drawn by Aldo Zilli with help from PAPA director, Jim Winship. Prizes included a magnum of Moet and Chandon (donated by Bel UK), two heese Hampers (donated by Bel UK), Mini iPad (donated by Stateside Foods), a £50 Just-Eat voucher (donated by Just-Eat), a food/drink hamper (donated by Meadow Cheese), two hampers of assorted Italian cheese and charcuterie from Galbani (donated by Lactalis) and one year’s supply of Haagen-Dazs ice cream, as well a boxed selection of Clipper organic teas and six bottles of asorted wine. 12

pizzapasta AND ITALIAN FOOD

December 2013

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papa awards ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS (Independent category)

Platinum award La Locanda (Gisburn)

Gold awards Osteria Pulcinella (Twickenham) Bacaro (Newport) Italian Club (Liverpool) Nonna’s Kitchen (Glasgow) Vittoria on the Bridge (Edinburgh) Also winning gold, but not able to attend on the night Cichetti (London) Sponsored by Milano (Leominster) Giovanni’s (Penhow) Amarone (Edinburgh) Prego (Broadway)

Pictured from left to right: Kelly Bedford (food service controller, Galbani), Roberto Silvagni (Vittoria on the Bridge) and Aldo Zilli.

Pictured from left to right: Kelly Bedford (food service controller, Galbani), Peter Di Ciacca (Nonna’s Kitchen) and Aldo Zilli.

Pictured from left to right: Kelly Bedford (food service controller, Galbani), Maurizio Bocchi (La Locanda) and Aldo Zilli.

Pictured from left to right: Kelly Bedford (food service controller, Galbani), Aldo Zilli, David Pell and Tom Musto (Bacaro).

Pictured from left to right: Kelly Bedford (food service controller, Galbani), Aldo Zilli, and Rosaria Crolla and Gabriella Crolla (Italian Club).

Pictured from left to right: Kelly Bedford (food service controller, Galbani), Pasquale Spaziano (Osteria Pulcinella), Aldo Zilli and Hamid Afsarian (Osteria Pulcinella).

www.papa.org.uk

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papa awards

Pictured from left to right: Alex Karnacz (national account manager – food service professional at General Mills UK Limited), Adam Piersgalski (La Favorita), Tony Crolla (La Favorita) and Aldo Zilli.

PIZZA RESTAURANT PLATINUM AND GOLD AWARDS (Independent category)

Platinum award La Favorita (Edinburgh)

Gold awards La Piazza (Thornbury), Farrell’s (Keynsham), Pizzeria Venezia (Rushden) Sponsored by

Also winning gold, but not able to attend on the night Roberto’s (Southport) El Castello (Odiham)

Pictured from left to right: Alex Karnacz (national account manager – food service professional at General Mills UK Limited), Luan Doku (La Piazza) and Aldo Zilli. 14

pizzapasta AND ITALIAN FOOD

Pictured from left to right: Alex Karnacz (national account manager – food service professional at General Mills UK Limited), Illir Zaganjori and Arlene Moore (Farrell’s), Aldo Zilli and Petrit Ferhati (Farrell’s).

Pictured from left to right: Alex Karnacz (national account manager – food service professional at General Mills UK Limited), Rob Tucker and Cesare Marinaro (Pizzeria Venezia) and Aldo Zilli. December 2013

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papa awards

Pictured from left to right: Aldo Zilli, Beverley Singer and Liz Howard (Dell’Ugo) and Clare Benfield (editor, Pizza Pasta & Italian Food magazine). Pictured from left to right: Michele Rinaldi (Birra Moretti), Jens Hofma (MD, Pizza Hut) and Gareth Hopley (head of communications, Pizza Hut) and Aldo Zilli.

PIZZA RESTAURANT CHAIN AWARD

Retail category

Winner

Dell’Ugo Beetroot and Goats’ Cheese Fiorelli with Pomegranate and Mint.

Pizza Hut PizzaExpress, Prezzo, ASK

Winner Highly commended

Shortlisted Sponsored by: Birra Moretti

Pictured from left to right: Michele Rinaldi (Birra Moretti), Jens Hofma (MD, Pizza Hut) and Gareth Hopley (head of communications, Pizza Hut) and Aldo Zilli.

Pictured from left to right: Aldo Zilli, Edin Basic (Firezza) and Ian Ritchie (Dawn Farms).

PIZZA DELIVERY CHAIN AWARD

Tesco Finest King Prawn and Sicilian Lemon Tortelloni. Francesco Mazzei beef and chianti wine ravioli.

Shortlisted PizzaExpress porcini mushroom ravioli. Spar spinach and ricotta filled tortelloni. Giovanni Rana sunblushed tomato, sliced olives and mozzarella fresh filled pasta. Elena’s Gluten Free Way - Dialsi Taglietelle Senza Glutine Asda chosen by you braised beef and pork ravioli

Pictured from left to right: Aldo Zilli, Luigi Carnevale and Ercole Cappai (Pasta & Pasta) and Clare Benfield (editor, Pizza Pasta & Italian Food magazine).

Foodservice category

Winner

Pasta & Pasta Gluten free tortellone, crab, lobster & prawns.

Firezza Ltd

Highly commended

Shortlisted

La Tua Pasta Tortellini Rocket.

Domino’s Pizza Pizza Hut Papa John’s Sponsored by:

MANUFACTURED PASTA PRODUCT OF THE YEAR AWARD

pizzapasta AND ITALIAN FOOD

Shortlisted The Fresh Pasta Company’s Handmade Butternut

Sponsored by

pizzapasta AND ITALIAN FOOD

December 2013

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The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment. • Pizza ovens • zanolli conveyor ovens • dough mixers • pizza rollers • Refrigerated prep tables • fridges & freezers • chargrills • food prep machines Bake it Better – Use the Best Official Ovens of the 2013 World Pizza Championships As seen at the IFE Exhibition.

Distributed in the UK by Cater-Bake UK Ltd

Tel: 0151 548 5818 Fax: 0151 548 5835

E: info@cater-bake.co.uk W: www.cater-bake.co.uk

The 2014 Ice Cream Expo will be held at the Yorkshire Event Centre, Harrogate on 18th - 20th February 2014. If you're looking for new products, suppliers, inspiration or a new business venture, don't miss out on the only dedicated exhibition for the Ice Cream Industry. Register for FREE tickets here www.ice-cream.org

www.papa.org.uk

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papa awards INDEPENDENT PIZZA DELIVERY OPERATOR AWARD

Platinum award Pizzaface (Brighton)

Gold awards La Favorita Delivered (Edinburgh) Pizza Roma (Dunstable) Red Tomato Pizza (Doncaster) Romeo’s Takeaway (Derry) The Cornish Pizza Company (St Agnes) Village Pizza (London) Also winning gold, but not able to attend on the night Heavenly Pizza (Aberdeen)

Pictured from left to right: Aldo Zilli, Jaspal Gill and Kenny Scott (La Favorita Delivered) and Graham Corfield (MD of Just Eat).

Pictured from left to right: Aldo Zilli, Bertie Van Der Beek (Pizzaface), Mavis Ang (Pizzaface) and Graham Corfield (MD of Just Eat).

Pictured from left to right: Aldo Zilli, Robi Miah (Pizza Roma) and Graham Corfield (MD of Just Eat).

Pictured from left to right: Aldo Zilli, Majid and Joanne Rostami (Romeo’s Takeaway) and Graham Corfield (MD of Just Eat). Pictured from left to right: Aldo Zilli, Comron and Darius Hayati (Red Tomato Pizza) and Graham Corfield (MD of Just Eat).

Pictured from left to right: Aldo Zilli, Katy Habbiban (Village Pizza) and Graham Corfield (MD of Just Eat).

Pictured from left to right: Aldo Zilli, Jonathan Cryws-Williams (the Cornish Pizza Company) and Graham Corfield (MD of Just Eat).

pizzapasta AND ITALIAN FOOD

Sponsored by

December 2013

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papa awards

Pictured from left to right: Aldo Zilli, Olivia Basten and Amrit Rebello (Spar), Nazir Mackmood (Avalon) and Karl Imiruaye (Spar).

PIZZA CONVENIENCE AND DISCOUNT STORE RETAILER AWARD

Winner Spar

Shortlisted

Pictured from left to right: Aldo Zilli, Tony Crolla and Leandro Crolla, and Chris Brazier (Casual Dining).

PAPA MARKETING AWARD

Sponsored by:

The Pizza, Pasta & Italian Food Association Would like to thank all of the sponsors and judges of this year’s Pizza, Pasta & Italian Food Industry Awards for their support, as well as all the venues where the regional heats for this year’s Pizza Chef of the Year competition were held. Our thanks also go to Jestic for the use of their oven in the final.

December 2013

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papa awards

Pizza Chef of the Year

Pictured from left to right: Aldo Zilli, Kim Hartley (2 Sisters Food Group) and Alan Ribakovs (Whitworth Bros).

Pictured from left to right: Aldo Zilli, Lyndon Pictured from left to right: Camilla Deane Bradford (Bacaro) and Jenny Stone (foodservice controller, Bel UK), Ian Richards (Greencore). (Amazing Woodfired Pizza Company) and Aldo Zilli.

Whitworths Bros Vivo Flour Pizza Chef of the Year

Greencore Pizza Topper Pizza Chef of the Year

Category winner: Kim Hartley. Shortlisted: Darren Smith (Battlefield Restaurant, Glasgow), Philip McIntyre, (Amaretto, Bridge of Weir), David Hurst (Portobello Restaurant, Aldridge), Martino Cusumano (The Italian Club, Liverpool Ankita Dargan Pareek (Organica Pizza, London), Tom Mullin, (Pizza Pilgrims, Soho), Illir Zadanjori, (Farrells Restaurant, Keynsham).

Category winner: Lyndon Bradford. Shortlisted: Philip McIntyre (Amaretto, Bridge of Weir), Martino Cusumano (The Italian Club, Liverpool), Barry Dooey (Sandro’s Pizzeria, Johnstone), Pasquale Spaziano (Pizzeria Rustica, Richmond) Toni Allen (The Woodfired Pizza Co, Byfleet), Luan Doku (La Piazza, Thornbury), Andrew Langford, (Portobello, Tamworth).

Pictured from left to right: Simon Shrager (La Fiamma), Aldo Zilli and Simon Shirley (Tulip)

Aldo Zilli, Kim Hartley (2 Sisters Food Group) and Richard Thorpe (The Cheese Warehouse).

Tulip Supertops Pizza Chef of the Year

The Cheese Warehouse Gr8 Pizza Chef of the Year

Category winner: Simon Shrager. Shortlisted: Roberto Galici (Nonna’s Kitchen, Glasgow), Martino Cusumano (The Italian Club, Liverpool), Robert Tucker & Cesare Marinaro (Pizzeria Venezia, Rushden), Luan Doku (La Piazza, Thornbury).

Category winner: Kim Hartley Shortlisted: Roberto Galici (Nonna’s Kitchen, Glasgow), David Pitt and Jamie Lacey (Di Mezzo at the Middle Bell, Barton under Needwood), David Gannon (Charcuterie Continental, Glasgow), Robi Miah, (Pizza Roma, Luton), Majid Rostami (Romeo’s, Derry)

pizzapasta AND ITALIAN FOOD

Bel UK Cantafrais Cheese Pizza Chef of the Year Category winner: Ian Richards Shortlisted: Comron and Darius Hayati (Red Tomato Pizza, Doncaster), Antonio Macera (DiVito’s, Hamilton), Abbi Marsh (Pizzaface, Brighton), Alessandro Silva (Pepenero’s, Bristol).

Pictured from left to right: Jenny Stone (Greencore), Lyndon Bradford (Bacaro) and Aldo Zilli.

Pizza Chef of theYear 2013 Winner: Lyndon Bradford (Bacaro, Newport)

PIZZA CHEF of the year 2013

December 2013

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Pizza Chef Final 2013

a z z i P f e h C l a n i F At a hotly-contested finals held in London on 14 November 2013 at the Lancaster London Hotel, twenty nine competitors competed for the Pizza Chef of the Year title with each competitor required to make up their pizza in front of a panel of judges drawn from the industry. After a great display of creativity and innovation from all involved, it was Lyndon Bradford of Bacaro's Restaurant in Newport who eventually triumphed to become the overall winner of Pizza Chef of the Year 2013!

Regional and category finalists Competitors were invited to the final following a series of regional heats where winners were chosen in five categories featuring selected ingredients provided by the competition sponsors (Bel UK, Tulip, Greencore, The Cheese Warehouse and Whitworth Bros). The winners of each regional category then advanced to the London finals where they prepared their pizzas for a panel of judges who then chose a winner in each category, as well as an overall winner. Pizzas were judged on taste, presentation, commercial viability and innovative use of the sponsor’s product, with Lyndon Bradford's BBQ Deluxe with Cheese pizza earning him the title in the Greencore Pizza Topper category and, subsequently, the overall crown. Judging In judging the competition, those involved were looking for pizzas which scored well in terms of: • Innovation – something different from existing products in the market • Commercial viability – the product can be made and sold in a retail or catering environment • Presentation – that it looks appetising • Eats well – ideally has that moreish factor • Innovative use of the sponsors’ products

The judges Alan Ribakovs (Whitworths Bros, who supplied the Vivo flour) Camilla Deane (Bel UK, who supplied the Cantafrais Cheese) Chris Colmer (Bakkavor).

pizzapasta AND ITALIAN FOOD

Maurice Abboudi (Red Hot Restaurants Ltd) Richard Thorpe (The Cheese Warehouse, who supplied the Gr8 Cheese) John Stiff (Tulip, who supplied Super Tops beef and chilli beef).

Jennie Stone and Angela Reeve (Greencore, who supplied the BBQ Pizza Topper and Sweet Pepper Pizza Topper Sauces) Chris Denoven (Domino’s).

It was a requirement of the competition that each of the recipes must use one of the sponsor’s ingredients and thus show the competitor’s ability to be creative within defined limits. PAPA would like to thank Jestic (who provided the pizza ovens for the final of the competition) and in particular Chris Brennan, for his help with organising the contestants on the day! December 2013

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BEL UK Cantafrais Cheese Pizza Chef of the Year Antonio Macera, DiVitos, Hamilton Mare & Monti: Cover base with mozzarella and Cantafrais cheese. Then scatter mixed radicchio, Scottish smoked salmon, black caviar, whole pink peppercorns and dill on the top, finish with lemon slices and Cantafrais cheese. Retail price: Takeaway £12.00

Darius & Comron Hayati, Red Tomato, Doncaster Canapé Pizza: Cut the dough to the required shapes (circle, square or heart shape), no more than about 8mm in diameter or length. Place some Cantafrais cheese on each piece of meat and roll to seal the cheese. With olives stuff it with the Cantafrais cheese and then place in the fridge for 30 minutes or more. Put pizza sauce on each base. Place on Salami, one chorizo, one pepperoni on each base and finish off with a pinch of mozzarella. Place in the oven. For the asparagus and sunkiss tomatoes follow the same method. Retail price: Large Thin £6.95, Large deep Pan £7.95 (delivery or restaurant)

Alessandro Emanuele Silva, Pepenero, Bristol Primavera: Spread two spoons of Cantafrais cheese on the white base (no tomato sauce) and add the mozzarella on top. Put in the oven. Once out slice the pizza in six and garnish with Cantafrais cheese, fresh smoked salmon and avocado. Retail price: Restaurant and delivery £12.95

CATEGORY WINNER

Ian Richards, Amazing Woodfired Pizza Company Ltd, Shrewsbury Mushroom with caramelised onion pizza: pizza base covered with garlic oil, topped with Cantafrais cheese, mushrooms, fresh pesto caramelised onion and balsamic syrup. Retail price: 14” pizza £12.99

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Abbi Marsh, Pizzaface Pizza, Brighton Fungi Pizza: Tomato sauce, mozzarella sautéed mushrooms, shiitake mushrooms and oyster mushrooms topped with garlic, Cantafrais cheese and truffle oil. Retail price: £10.00

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Whitworths Bros Flour Pizza Chef of the Year Darren Smith, Battlefields Restaurant, Glasgow Farmhouse pate and fig pizza: Place the Pate and figs on the pizza serve with port and red currant reduction. Retail price: £8.90

David Hurst, Portobello Restaurant, Walsall Sunday Roast Pizza: Roast Beef, chantenay carrots, peas with parsnip puree, stuffing balls, sage and mini Yorkshire puddings served with a horseradish dressing. Retail price: £9.99 Ankita Dargan Pareek, Organica Pizza Company, London Chocolate and Fruit Surprise Pizza: Make chocolate dough enhance with sprinkles of Vermouth. Top with pistachio cream base topped with various fruits. Retail price: Restaurant and delivery £9.95

CATEGORY WINNER

pizzapasta AND ITALIAN FOOD

Kim Louise Hartley, 2 Sisters Food Group, Dronfield Cheeky Dough Ball Pizza: A savoury dough ball, pull a part pizza designed for two to share or perhaps as a side for friends ready to play the game! Hidden inside every soft, squidgy ball is a different flavour combination. Pull apart and bite the surprise! Retail price: Restaurant £12.00

Philip McIntyre, Amaretto, Bridge of Weir Mini sweet calzones: 2 dough balls. Mix one: add Nutella and Philadelphia to a bowl with handpicked fresh Scottish strawberries and banana. Mix two: caramelised apple and pears. Roll out dough add mix one into the middle fold over and then repeat action with second mix. Cook both for 3-4 mins, place on board, drizzle chocolate sauce over mix one and syrup over mix 2, place cream, strawberry and sprinkle mint over top ready to serve Retail price: Restaurant and takeaway £6.25 Martino Cusumano, The Italian Club, Liverpool Cheese & Tomato pizza: Spread to pizza dough with garlic butter and tomato sauce. After baking time, add a slice of buffalo mozzarella, cherry tomato, basil and pesto, finishing with extra virgin olive oil. Restaurant £8.50. Illir Zadanjori, Farrells Restaurant, Keynsham Oiche Shamhna Pizza: Pizza base made from Vivo flour, topped with tomato sauce, pancetta, chicken cherry tomatoes, olives, mascarpone, mozzarella fresh onions and walnuts. Retail price: Restaurant £12.95 Tom Mullin, Pizza Pilgrims, London Bloody Marynara Pizza: A blend of two classics. The Neapolitan Marinara pizza and the Bloody Mary cocktail! Season the tomatoes and blend for the sauce, along with some garlic, celery salt & oregano. Create the vodka & olive oil dressing with the lemon juice, Tabasco and Worcestershire sauce. Dress the pizza and garnish with some basil, radish & celery flowers. Retail price: Restaurant £8.00

December 2013

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Tulip Supertops Pizza Chef of the Year Martino Cusumano, The Italian Club, Liverpool Cajun Spiced Pizza: flatten out the dough and add one large tablespoon of tomato sauce. Add mozzarella, SuperTops ingredients, spicy salami and Cajun chicken breast. Cook the pizza and when finished top with iceberg lettuce, parmesan shavings and Caesar dressing. Retail price: Restaurant £9.95 Robert Tucker & Cesare Marinaro, Pizzeria Venezia Rushden A taste of Caribbean Pizza: Pizza base with a thin layer of tomato sauce, SuperTops beef mixture and sprinkled with dried chilli cooked then dressed with mango, spinach and red onion salsa. Retail price: Restaurant £8.45, takeaway £7.95

Roberto Galici, Nonna’s Kitchen, Glasgow Spicy Beef Pizza: pizza base topped with mozzarella, Emmental, chopped Super Tops spicy beef, spinach pan fried with garlic, salt and pepper, thinly sliced baby peppers, oven baked and finished with a dressing of Philadelphia and topped with chives. Retail price: restaurant £7.95

CATEGORY WINNER

Simon Shrager, La Fiamma, Tunbridge Wells Americano Pizza: Stretch out the pizza dough to make a 12” base. Top with the homemade sauce. Place the SuperTops pepperoni over the sauce and sprinkle over with Mozzarella grate and garlic. Arrange the ham, chicken and SuperTops chilli beef over the cheese and bake off. Finish with Mozzarella di Bufala, Parmesan, basil olive oil and freshly milled black pepper and serve. Retail price: Restaurant £11.95

Luan Doku, La Piazza, Thornbury Tops Beef Pizza: Evenly spread garlic sauce over the pizza base. Layer with mozzarella and sundried tomatoes and top with Super Tops beef. Retail price: Restaurant £9.95

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Greencore BBQ Pizza Topper & Sweet Pepper Pizza Topper Sauce Pizza Chef of the Year Martino Cusumano, The Italian Club, Liverpool Pulled Pork BBQ Pizza: Prepare the pulled pork with BBQ pizza topper. On the pizza base top with tomato, mozzarella, shredded pulled pork, roast peppers and jalapenos. Once cooked top with BBQ pizza topping sauce. Retail price: Restaurant £9.95

CATEGORY WINNER

Lyndon Bradford, Bacaro Restaurant, Newport BBQ Deluxe with Cheese Pizza: Burger, cheese slice, cornichons (gherkins) tomato sauce and BBQ sauce topping with sesame seeds and mustard dip on the side.

Pasquale Spaziano, Pizzeria Rustica, Richmond Yanki Pizza: Open pizza dough, add mozzarella, cooked marinated baby spare ribs, BBQ sauce, red onion, Roquito pepper and sun dried tomato, place in oven and cook. Retail price: £9.50 NOT ABLE TO ATTEND Barry Dooey, Sandros Pizzeria, Johnstone Pork Ribs: Top white pizza base with mozzarella, evenly spread with pulled pork ribs that have been marinated in BBQ sauce, top with caramelised onion chutney and finish with mixed peppers. Retail price: £9.00

pizzapasta AND ITALIAN FOOD

Philip McIntyre, Amaretto, Bridge of Weir Ripiegato e aperto Pizza: Prep the steak by chargrilling then slice into fine stripes. Coat breast of chicken in breadcrumbs, seasoned and lightly fry for 8-10 min. Grill bacon until crispy (all prepared before pizza is made). Slice buffalo mozzarella into strips. Add the BBQ sauce provided by sponsor mix all in a bowl with fresh mixed salad. Cook half way, takeout pizza add a bit of house dressing to the bowl of ingredient’s and put all at one side of the pizza base. Using balsamic glances put a design on plate and place pizza drizzle of extra virgin olive oil and a bit of parsley. Retail price: Restaurant £11.95 Toni Allen, The Wood Fired Pizza Company, West Byfleet Crispy Lamb Pizza: Spicy slow cooked crispy lamb, on BBQ sauce with sweet peppers and mozzarella. Retail price: Event and festival £9.95

Andrew Langford, Portobello, Tamworth BBQ Pulled Pork Pizza: Pizza base with tomato sauce and sprinkled on shredded mozzarella, top with BBQ sauce pulled pork, red onion and cornichons and bake until golden. Retail price: £8.95

Luan Doku, La Piazza, Thornbury Core Pepper Pizza: Sweet pepper topping, pancetta, chicken, smoked cheese and pan fried sweet corn. Retail price: Restaurant £9.95

December 2013

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www.papa.org.uk

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The Cheese Warehouse GR8 Cheese Pizza Chef of the Year Roberto Galici, Nonna’s Kitchen, Glasgow Gr8 Chicken Pizza: Pizza base topped with a layer of tomato sauce and Gr8 cheese, grilled breast of chicken, grilled asparagus and baby corn, oven baked and topped with a drizzle of sweet chilli sauce. Retail price: Restaurant £8.95

David Pitt, Di Mezzo at the Middle Bell, Barton under Needwood Goats Cheese and Parma Ham Pizza: Bind together the mozzarella, goat’s cheese and red onion and form in to eight equal sized balls, fry for two minutes each side. Open the base and evenly cover with the split pea puree and bake in the oven with the balls. When baked remove and cover the base with rocket and Parma ham, around the edge place eight slices of tomato and place a bonbon on each slice. Retail price: Retail £8.95 Robi Miah, Pizza Roma, Luton The Ranch Pizza: Cover the base with BBQ sauce, spread with Gr8 mozzarella ensuring the BBQ sauce is covered. Sprinkle 300g of grated Monterey Jack cheese over, place mini corn strips and jalapenos evenly over the pizza. Place beef nuggets and onion rings evenly over the whole pizza, bake for six minutes. Retail price: Restaurant and takeaway £11.99 32

pizzapasta AND ITALIAN FOOD

Kim Louise Hartley, 2 Sisters Food Group, CATEGORY Dronfield WINNER A Taste Of The Sea: Mix Biga and leave to rest for 12 hours or overnight. Mix all dough ingredients on a spiral mixer four minutes slow and nine minutes fast. Rest dough in bulk for two hours. For one pizza spread fresh pea and mint puree onto base mix the rich seafood sauce with the fish & seafood, spread on top of pea puree and bake. For the Mozzarella Trawlers Net spread the mozzarella onto a baking sheet and sprinkle with a little parmesan, bake in a hot oven for four minutes, allow to cool cut into thin strips place the cooled strips in a criss-cross pattern onto a baking sheet & put back into the oven for two minutes to set. To finish, take the pizza out of the oven and place the Mozzarella Trawlers Net on top of the pizza and put back in the oven for 30 seconds or so to set the net. Take out of the oven, place on serving plate garnish with pea shoots and fresh lemon. Retail price: Restaurant £15.00 David Gannon, Charcuterie Continental Ltd, Glasgow BBQ Pork Pizza: Shape dough into 10 inch base then add 65g tomato sauce, sprinkle on 25g grated mozzarella evenly spaced, 50g fresh mozzarella topped with 65g BBQ pork, 30g baby corn and 20g roasted potato. Retail price: Retail £4.99 delivery £9.99 Majid Rostami, Romeo’s Restaurant, Derry Pepperoni Pizza: Roll out pizza dough, spread with garlic butter top with pizza sauce, layer with mozzarella cheese, pepperoni and red onion finish with fresh chillies. Retail price: Takeaway £7.00

December 2013

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Pizza Chef of the Year 2013 Each competitor was required to create their pizzas in front of a carefully selected panel of experts who were on the look-out for innovation (something different from existing products in the marketplace), commercial viability (that the product can be made and sold commercially), presentation (it looks pleasing and enticing), is good to eat (ideally with a ‘moreish’ factor) and represents an innovative use of the product. It was also a requirement of the competition that each of the recipes should use one of the sponsor’s ingredients and thus demonstrate the entrant’s ability to be creative within defined limits.

South East heat This took place on Monday October 21st at The Royal Oak, Sevenoaks.

Judging panel Camilla Deane, Bel UK. Jenny Stone Greencore.

pizzapasta AND ITALIAN FOOD

Joint winners Paul Griffin of JustEat congratulates Ankita Dargan Pareek of Organica Pizza Company, Gillespie Road, London N5, on her winning ‘Chocolate and Fruit Surprise’ pizza.

Paul Griffin of Just-Eat congratulates Tom Mullin of Pizza Pilgrims in Soho, London, on his winning ‘Bloody Marynara Pizza.’

John Stiff Tulip. Simon Offord The Cheese Warehouse. Francesca Kirk Just-Eat Paul Griffin Just-Eat

Whitworth Brothers Category

PAPA would like to thank The Royal Oak for kindly allowing us the use of their premises for this heat.

December 2013

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pizza chef of the year The Cheese Warehouse GR8 Category

Bel UK Cantafrais Cheese Category Winner

Joint winners

Camilla Deane of Bel UK congratulates Abbi Marsh of Pizzaface Pizza, Brighton, for his winning ‘Fungi’ pizza.

Simon Offord of The Cheese Warehouse congratulates Robi Miah of Pizza Roma, Luton, for his winning pizza entitled ‘The Ranch.’

Greencore Pizza Topper Sauce Category

Tulip Supertops Toppings Category Winner

Joint winners Jenny Stone of Greencore congratulates Toni Allen of The Wood Fired Pizza Company, West Byfleet, for her ‘Crispy Lamb’ pizza.

John Stiff of Tulip congratulates Simon Shrager of La Fiamma, Tunbridge Wells, for his winning ‘Meat Feast’ pizza.

Jenny Stone of Greencore congratulates Pasquale Spaziano of Pizzaria Rustica, Richmond, on his winning ‘Yanki Pizza’.

www.papa.org.uk

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pizza chef of the year

South West Heat This took place on Monday October 28th at Farrell’s Restaurant, Keynsham, near Bristol. Judging panel Camilla Deane Bel UK

Divya Bijlani Just-Eat

Pam Sainsbury PAPA

John Stiff from Tulip

Robert Kennedy Meadow Cheese / The Cheese Warehouse

Leah Hunt Just-Eat

Whitworth Brothers Category

Bel UK Cantafrais Cheese Category Winner Camilla Deane of Bel UK congratulates Allesandro Emanuele Silva of Pepenaro in Bond Street, Bristol, for his winning ‘Primavera’ pizza.

Winner Leah Hunt of Just-Eat congratulates Illir Zadanjori of Farrell’s Restaurant, Keynsham, for his winning ‘Oiche Shamhna’ pizza.

Greencore Pizza Topper Sauce Category Joint winners

Tulip Supertops Toppings Category Winner John Stiff of Tulip congratulates Luan Doku of La Piazza, Thornbury, for his winning ‘Super Tops Beef’ pizza.

The Cheese Warehouse GR8 Category Winner Robert Kennedy of Meadow Cheese / The Cheese Warehouse congratulates Majid Rostami of Romeo’s Strand Road, Derry in Northern Ireland, for his winning ‘Pepperoni Pizza’.

pizzapasta AND ITALIAN FOOD

Divya Bijlani of Just-Eat congratulates Lyndon Bradford of Bacaro Restaurant, Newport, for his ‘BBQ Deluxe with Cheese’ pizza.

Divya Bijlani of Just-Eat congratulates Luan Doku of La Piazza, Thornbury, for his winning ‘Core Pepper’ pizza.

PAPA would like to thank Farrell’s Restaurant for kindly allowing us the use of their premises for this heat.

December 2013

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new products

‘All rounder’ frozen dough product on the rise A versatile style of frozen dough that offers multiple uses has seen a surge in customer demand as it celebrates a year-on -year growth of almost 50%. Kara, the foodservice brand of Fletchers Group of Bakeries, developed their doughball product to transform into a variety of customer favourites including pizza bases, garlic bread and bread rolls. Among other breadbased goods, the dough ball can be made into focaccia, flatbread, tear and share, garlic bread and calzone, enabling restaurants to expand and adapt their menu depending on customer demand. Thanks to their size, doughballs are not only more versatile but much more space efficient than pizza bases,

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Golden accolades for Snowbird team

allowing for more storage room in the freezer – which could potentially mean growth in menu range and the expansion of other ingredients. Kara doughballs are available in sizes 180g, 270g, 340g and 500g (call 0161 351 2399, or visit www.karafs.co.uk).

Hot on the heels of their acquisition of Snowbird foods, the joint managing directors of the company, Albert McGovern (left) and Philip Paul (right) are seen celebrating success along with long serving sales director Roy Anderson (pictured centre). The company has won no less than seven awards, including four golds, in two prestigious BPex competitions.

“A BPex gold is always a hugely important accolade to win because the standards are so high so to collect four golds in one year is a tremendous achievement for the Snowbird team,” said sales director Roy Anderson. This continues a run of success which saw Snowbird collect no less than 14 awards in 2011 and 2012 (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).

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PDO

PDO products Whereas in the past PDO (protected designation of origin) designated products could be viewed as being niche and hard to source, nowadays they are becoming more and more mainstream, increasingly demanded, if not expected, by consumers who have greater experience and knowledge of the true quality and provenance of a whole range of traditional Italian ingredients. Delivering quality Consumer demand for authenticity and traceability has seen a growing demand for protected designation of origin (PDO) products, which through their clear labelling offer assurance around the production process. In analysing this, James Faulkner, ingredients sales director at Leathams feels that it is very importance for operators to respond to these trends. “Consumers have more choice than ever before and knowing where food is coming from is climbing higher and higher up on their list of priorities,” says James Faulkner. “Whilst innovation is always going to be key as it brings new customers into the market, heritage and provenance are central for consumers as now more than ever they are on the lookout for quality assurance marks and products that have genuine credentials. “Whilst it can be argued that the PDO standard has been effective in making heritage of some products tangible, from a commercial point of view it has also been successful in protecting products from imitations produced outside their respective regions.” However, suggesting that in many instances the PDO trend is not often emphasised strongly enough for many consumers to pick up on James Faulkner adds: “At Leathams we have a range of PDO products such as our Grana Padano and our Parmigiano Reggiano and we invest a lot of time around educating our customers about their unique stories so that they can filter this knowledge on to the end consumer. “Whilst the logo is an effective tool to draw attention to the provenance of a product, sometimes that is as far as it goes. The benefits of buying PDO products should be shouted about, particularly as it works so well to protect quality standards, and guarantees that the production, processing and preparation of the product has been certified and represents the highest quality. This is a growing trend that I believe is here to stay and there is a lot of scope for manufacturers and foodservice customers to capitalise on 38

pizzapasta AND ITALIAN FOOD

this and offer the consumer the level of traceability that they require.” “In a market where consumers are increasingly pursuing quality, provenance, and authenticity in their food, offering dishes made with PDO status ingredients can help create a menu that will satisfy these rising demands,” adds Warren MacFarlane, marketing manager for Galbani® (www.lactalisfs.co.uk/galbani). “Galbani® is the number one Italian cheese brand in Italy and has retained the authenticity and tradition of Italian cooking for over 130 years, while innovating to offer an extensive product range that satisfies the modern culinary needs of professional chefs and caterers. Galbani includes a selection of cheeses that hold PDO status, which guarantee their authenticity and traditional Italian taste.”

What does PDO mean? Products recognised as being PDO are traditional products whose qualities and characteristics essentially depend on the area of origin, either based on environmental factors or production methods, as they are the fruit of the knowledge and experience of the people of the area. When a product has PDO status, the entire production process must comply with specific production specifications ensuring the ultimate in quality control and organoleptic characteristics (for more information on the PDO programme, visit: http://ec.europa.eu/agriculture/quality/). PDO cheeses “Galbani® Gorgonzola DOP is a long established Italian blue cheese, made exclusively from the area under the Protection Authority of Gorgonzola. It is an excellent addition to pastas, pizzas and salads due to its strong taste and is one of the four cheeses used in the classic Quattro Formaggi pizza. Its sharp flavour and warming intensity adds a perfect kick to a dish, especially during the colder winter months,” explains Warren MacFarlane. “Galbani® Parmigiano Reggiano DOP is a traditional Italian cheese with PDO status. It is naturally matured for a minimum of 16 months and during this time the cheese is nurtured until it develops a pale golden colour with a slightly granular, flaky texture and nutty flavour. It can be served on its own or grated over a number of hot or baked dishes, from polenta to risotto. “Galbani® Grana Padano DOP has a sharper and saltier flavour than Galbani® Parmigiano Reggiano. It is produced in Northern Italy and is matured for a minimum of 12 months. It is a sweet, yet savoury cheese, and its grainy texture ensures that it is excellent for both grating and cooking – a perfect example is to serve with ripe pears or in a salad. “Galbani® Taleggio DOP is a square-shaped semi-soft Italian cheese that melts in the December 2013

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PDO mouth. It has a rich, buttery and slightly acidic taste, which becomes stronger as it ages. Taleggio’s melting qualities make it ideal for cooking, adding a smooth texture and light caramel colour to dishes.” Dairygold Food Ingredients UK Ltd (DFI), who can also supply a range of famous Italian cheeses, agree that foodservice outlets should ensure they meet consumers’ demands for high quality and authenticity. DFI (www.dairygoldfoodingredients.com), a large and progressive supplier of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, says that it closely monitors consumer trends to ensure its products deliver on flavour, functionality and value for money for operators. The company’s cheeses are fully traceable from farm to fork, and their production sites in Crewe and Leeds retained Grade A accreditation from the British Retail Consortium (BRC) earlier this year. DFI’s Crewe plant has the largest grating line in the UK processing in excess of 600 tonnes of grated/diced cheese per week. The Leeds plant is the largest soft cheese manufacturing site in the UK and FFI’s parent company, Dairygold Co-operative, is Ireland’s second largest dairy processor. “With the economic climate still tough, many consumers are eating out less frequently,” says Svitlana Binns, marketing manager for DFI, which has been producing award-winning cheese since 1932.“As a result, the quality of the dishes they choose when dining out has become more important. Consumers are looking for premium quality, supremely tasty meal options in order to feel like they are ‘treating’ themselves.” One way to reassure customers that they are enjoying quality dishes at your venue is to use PDO cheeses, advise DFI, who supply a wide range of premium Italian PDO cheeses to help operators to create quality cheese-based dishes from the traditional to the luxurious. “Serving dishes which feature PDO cheeses reassures customers that your food is genuinely Italian, as the ingredients are known to have been sourced from specific regions of Italy,” explains Svitlana Binns.“As well as each offering a unique flavour, our PDO cheeses will add authenticity to your dishes which will keep customers coming back for more.” DFI offers several PDO cheeses, making them available in a wide range of formats to suit multiple applications. Pecorino Romano Pecorino is typically the name given to Italian cheeses made from sheep's milk. However, there are different types of Pecorino. Pecorino Romano is a cheese protected by its own consortium and can only be produced in the provinces of Lazio, Tuscany, Sardinia. It is a traditional, hard, drum-shaped chees which matures in eight to twelve months, developing a salty, tangy, robust flavour. This

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cheese is delicious when grated into soup, pasta and salad dishes, suggest DFI (who also supply a vegetarian Pecorino alternative, but that is not PDO). Parmigiano Reggiano PDO This traditional, unpasteurised hard cheese is made from skimmed cows’ milk. Parmigiano Reggiano, also known as Parmesan, has a sweet, fruity aroma and distinctive piquant taste, and is ideal for grating into soup, pasta and salad dishes. The Parmigiano-Reggiano consortium are strict in the production and further processing of Parmigiano-Reggiano; the rules only allow for Parmesan to be crumbed, grated, diced or shaved in its area of production. DFI says that it offers a range of popular formats including shavings and Julienne, grated in various sizes to suit different applications. Grana Padano PDO A hard cheese made from unpasteurised cows' milk, Grana Padano is ripened over 20 months to give a fresh, fruity, sweet taste with a hard rind and grainy, crumbly interior. Ideal for pizza toppings, this hard cheese which is similar in texture to Parmesan can be supplied in block, grated, shaved and crumb formats. Grana Padano production is located in the provinces of Piedmont, Veneto, Trento and some areas of Emilia-Romagna. Gorgonzola Gorgonzola production is located in the provinces of Piedmont and Lombardy. Gorgonzola has a strong flavour, a compact, creamy texture and is white or straw coloured with green flecks and veins. Gorgonzola Piccante is matured in 75 days and is a veined cheese, while Gorgonzola Dolce, matured in 60 days, is a younger, sweeter cheese. As with the other consortiums, Gorgonzola can only be formatted within the area of its production. DFI reports that it has worked with these producers to format a diced Gorgonzola which is ideal as an ingredient for quiches, pizzas and salads, suggest the fim.

Dairygold’s Taleggio and Gorgonzola cheeses.

Taleggio Taleggio is a cheese of ancient origins, perhaps earlier than the 10th century. A buttery, semisoft cheese made from cows' milk, Taleggio has a delicate, sweet taste and aroma making it an excellent dessert cheese. Asiago Asiago is a traditional farmhouse hard cheese from the Vincenza and Trento regions, made from unpasteurised cows' milk. The older cheese is made with skimmed milk which is left to mature for two years to produce a fruity, slightly sharp cheese with a granular, holed interior. “We recommend that Italian food operators make the most of the wide range of PDO Italian cheeses on offer,” adds Svitlana Binns.“This simple move will enable you to deliver high quality dishes which are a cut above the rest.” PDO promotions Parma ham is another of Italy’s finest culinary and PDO designated traditions, and it is the Consorzio del Prosciutto di Parma that protects its quality and authenticity, guaranteeing it by the application of the Ducal Crown certification mark. 2013 marked the 50th anniversary of the Ducal Crown, and continuing its year-long celebrations, during November, the Consorzio partnered with Spaghetti House - another much-loved and long established Italian name to give guests a delicious treat. During November, diners at Spaghetti House located at Westfield London W12, Sicilian Avenue WC1 and Knightsbridge SW1, were offered a complimentary taste of freshly sliced Parma ham. As a Protected Designation of Origin (PDO) product, Parma Ham is 100% natural, having gone through a drying process that creates a ham low in fat, but with many mineral salts, vitamins, anti-oxidants and easily digestible proteins, making it a good food for everyone, young or old. To further tantalise the taste buds, the Spaghetti House chefs came up with a special Parma ham menu priced at £11.95 for two courses and including dishes such as Prosciutto di Parma e Fichi with roasted figs, almonds and wild Italian honey, Prosciutto di Parma with rosemary infused bubble bread, Merluzzo con Prosciutto di Parma e Lenticchie (roast cod wrapped in Parma ham with braised lentils) and Cappelletti Prosciutto di Parma e Panna (pasta hats filled with Parma ham and gratinated cream sauce). A special anniversary slicing machine, offered by the Consorzio during November and displayed at Spaghetti House Westfield was used to freshly slice the Parma ham for each dish prepared, as well as to offer a tasting to diners. “At Spaghetti House we take our food seriously,” says executive chef, Chris O’Neill.“We have always used 100% natural Prosciutto di

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PDO Parma. It’s sweet and bursting with flavour, and during November our guests were able to taste this gorgeous ham and really get to appreciate its taste even more via the dishes we devised.” As part of the promotion, guests dining from the Parma Ham menu at Spaghetti House also had the opportunity of winning a trip to Parma, as guests of the Consorzio, to learn more about that miracle of nature that is Parma Ham (more information about Parma Ham can be found on www.prosciuttodiparma.com). Two other leading Italian food consortiums the Consortium of Prosciutto di San Daniele and Consortium for the Protection of Grana Padano Cheese – have also been celebrating a successful promotion, having been proud to announce the end of a successful three-year partnership which focused on promoting Protected Designation of Origin (PDO) products in the UK. This campaign was originally commissioned in 2010 by the European Union and Italian government to support and integrate the promotional efforts of the Consortium of Prosciutto di San Daniele and the Consortium for the Protection of Grana Padano Cheese, both non-profit organisations dedicated to protecting, promoting, and enhancing their own products. The Consortiums are separate

institutions that work together to promote awareness of the PDO logo; the Consortium of Prosciutto di San Daniele represents 31 prosciutto factories and the Consortium of Grana Padano Cheese represents 146 suppliers and dairies. Both Prosciutto di San Daniele and Grana Padano Cheese carry marks providing information that allow complete traceability: marks on Grana Padano Cheese allow the product to be traced directly to the farmer that produced the milk, while marks on Prosciutto di San Daniele provide information about when and where the pig was born, reared, and slaughtered and where production took place. This means consumers are able to know exactly what they are eating. With a significant marketing budget

supporting advertising, in-store, and public relations initiatives, this integrated campaign sought to educate and raise awareness about the quality, authenticity, and traceability of these PDO products amongst retailers and consumers throughout the UK (the campaign having generated a year-on-year increase in demand for both products in the UK, report the two organisations). Export growth of Prosciutto di San Daniele saw a constant increase between 2010 and 2012. Growth increased on the previous year by 27% in 2010, 28% in 2011 and 29% in 2012, reports the Consortium. The product also made significant inroads in the UK retail market and is now available in Waitrose, Sainsbury’s, Harrods, Harvey Nichols, Whole Foods, Partridges, Fortnum & Mason, Selfridges, Tesco and Marks and Spencer. Growing demand, combined with greater availability in retail, indicate a rising awareness and appreciation for Prosciutto di San Daniele in the UK, it is now felt. It is recommended that Prosciutto di San Daniele is served finely sliced so it “melts in the mouth” and enjoyed on the day it was sliced. Prosciutto di San Daniele is a fine source of protein and vitamins, especially B vitamins, as well as minerals such as phosphorus, zinc and potassium. Its aging process means that the

Grana Padano cheese and Prosciutto di San Daniele FACTS Fact

Grana Padano cheese

Prosciutto di San Daniele

First documented mention

By Benedictine monks (1135)

Iron Age (1st - 5th Century BC)

Origin of raw material

Po Valley, Italy

Ten regions of central Northern Italy

Raw materials

Raw milk partially skimmed by natural surface skimming weighing a minimum of 160 kilograms

Italian traditionally raised pork from a pig

Curing and ageing

9 – 16 months Over 16 months Riserva: Over 20 months

At least 13 months

Final product quality analysis

Hammer and needle

Smelling, analysis of water, protein and salt ratios

Production quantities

(2012) 4.721.234 wheels of cheese

(2012) 2,646,819 million prosciuttos

Production value

(2011) 1.476 million EURO

(2012) 345 million EURO

Recommended serving suggestions

On its own with salad or as a snack. Grated or flaked with risotto, pasta, fish and meat

On its own or with bread or breadsticks

Wine suggestions

Grana Padano: Young, fresh, and light white wines such as Pinot Blanc Grana Padano “over 16 months”: Slightly tannic red wines such as Bardolino or Valpolicella Grana Padano Riserva: “over 20 months” Strong red wines such as Barolo, fortified wine such as Moscato

Pinot Grigio and Friulano, sparkling wines such as Prosecco and Franciacorta, rosé wines and young, very light and soft, low-in-tannin red wines

Nutritional content

388 calories per 100g

136 calories per 50g

Consortium headquarters

Since 1954 – San Martino della Battaglia (Desenzano del Garda)

Since 1961 – San Daniele del Friuli

Number of producers in the Consortium

132 producers (dairies)

31 producers

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December 2013

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From dealing with issues on legislation to providing advice and help to support members, the Pizza Pasta & Italian Food Association is committed to encouraging and promoting excellence across the pizza, pasta and Italian food sector in the UK.

tel: 01291 636333 web: www.papa.org.uk

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PDO

Recipe Ideas BEEF TENDERLOIN ‘ROSA DI PARMA’ 12 servings Ingredients • 1 4 to 5-pound whole beef fillet, trimmed • 6-8 thin slices prosciutto di Parma DOP • 2 cups freshly grated ParmigianoReggiano • 2 tablespoons olive oil • Herb rub • 1 tablespoon salt • 1 1/2 teaspoons freshly ground black pepper • 1 1/2 tablespoons minced garlic • 1 tablespoon finely chopped fresh sage • 1 tablespoon finely chopped fresh rosemary Method 1. If it’s still attached, cut away the side strip of meat from the fillet (save for a stir fry). Trim away most of the external fat and any of the underlying membrane, called the silver skin. 2. Double-butterfly the fillet and use the heel of your hand to press the fillet open into an even thickness (tenderloin is so tender that you won’t need to pound it.) 3. Cover the meat with a layer of prosciutto di Parma DOP slices (it’s okay if the slices overlap). Spread the ParmigianoReggiano over the prosciutto to make an even layer, covering all of it except for a one inch border. Starting from a long side, roll up the meat. Tie the roast at two inch intervals with butcher’s twine. Let it rest at room temperature for 1 hour. 4. Preheat the oven to 450°F. 5. Lightly brush the roast all over with the olive oil. Combine all the herb rub ingredients in a small bowl, then coat the roast all over with the rub. Place the roast

proteins are in easily digestible forms. The campaign also succeeded in generating export growth for Grana Padano cheese in the UK, with 107,000 wheels exported to the UK in 2012 – an equivalent of over four million kilograms of cheese and an increase of 0.54% on the previous year. This moderate increase in growth in comparison with that of Prosciutto di San Daniele reflects a more mature market for Grana Padano in the UK, and recognises Grana Padano as a product that is more established amongst UK consumers, feel the Consortiums (the UK ranks fifth in Grana Padano export markets around the world). “This growth in demand for PDO products acknowledges the importance that UK consumers place on traceability and authenticity of food products, especially in light of the challenges that the food industry has faced in regards to these issues over the past year. Consumers want to know that the products that they are buying are of the highest

pizzapasta AND ITALIAN FOOD

on a rack in a shallow roasting pan and roast for 25 minutes, or until an instantread thermometer inserted in the centre registers 110°F to 115°F for rare, 120°F to 125°F for medium-rare or 130°F to 135°F for medium. Remove from the oven, cover loosely with aluminium foil and let rest for 15 to 20 minutes before slicing. 6. To serve, remove the twine and cut the roast into half-inch thick slices. PENNE A LA VODKA WITH CRISPY PROSCIUTTO Servings: 4 Ingredients • 6 slices prosciutto di Parma DOP • 1 tablespoon olive oil • 2 large shallots, finely chopped • 2 cloves garlic, finely chopped • 1 large (28-ounce) can crushed tomatoes • 2/3 cup vodka • 2/3 cup heavy cream • 1/3 cup Parmesan cheese, grated, plus more for serving • salt • 1 pound penne Method 1. Preheat oven to 375F. 2. Arrange sliced prosciutto on a foil-lined baking sheet, and bake for 15-20 minutes or until dark red and very crispy, then remove from oven and allow to cool completely. 3. In the meantime, heat olive oil over medium heat in a medium saucepan and cook shallots and garlic until softened, about 5 minutes. 4. Add tomatoes and vodka, stir well and simmer for 10 minutes to cook off the alcohol.

quality and from producers that they can trust,” remarked Mario Cichetti, CEO for the Consortium of Prosciutto di San Daniele. Mr Nicola Baldrighi, President of the Consortium for the Protection of Grana Padano Cheese, added:“We are delighted with the results of the PDO ‘Taste of Origin and Tradition’ campaign. The EU invested in the programme with two clear objectives: Firstly, to improve the understanding of the PDO logo and its meaning amongst retail operators, media and consumers and secondly, to stimulate demand for PDO products, aiming to increase exports to the United Kingdom. The initial results of the campaign show that we are well on our way to meeting these objectives.” For more information and suggestions on how to enjoy Prosciutto di San Daniele and Grana Padano Cheese including recipes from the renowned chef, Giancarlo Caldesi, visit www.prosciuttosandaniele.it and www.granapadano.it.

5. Add heavy cream and parmesan cheese and stir until sauce thickens, add salt to taste, then remove from heat. 6. Cook pasta according to instructions, drain and return to pot. 7. Crumble cooled prosciutto with your hands to create shards. 8. Toss pasta with sauce and divide into four bowls. 9. Garnish with parmesan cheese and crispy prosciutto and serve with crusty Italian bread. HEIRLOOM CAPRESE SALAD WITH MOZZARELLA DI BUFALA CAMPANA DOP Ingredients • 1 large ball (about 8 ounces) fresh Mozzarella di Bufala Campana • 2 to 3 medium heirloom tomatoes, of different colours • 2 tablespoons extra-virgin olive oil (the greenest you can find) • 6 to 8 leaves fresh basil, chiffonaded • coarse sea salt • crusty Italian bread, for serving Method 1. Drain the Mozzarella of any liquid, place on a plate and set aside. Do not refrigerate. 2. Slice each tomato into 6-8 chunks and toss in a medium bowl with the olive oil and basil until well-coated. 3. Spoon tomatoes around the Mozzarella and sprinkle with sea salt. 4. Add an extra drizzle of olive oil if desired, then slice open the Mozzarella with a sharp knife and serve immediately with crusty bread (make sure to serve with a slightly less sharp knife for spreading).

Specialist supply “With over 50 years’ experience in the food service industry, we pride ourselves on providing our customers with the best quality Italian ingredients so that they in turn can create authentic and delicious dishes,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (www.continental-food.co.uk).“We’re a family owned company, making us unique in a world of globalisation and multinationals, very much like our customer base, who tend to be independent caterers with a passion for the industry. We supply our customers with a wide number of DOP products including meats, cheeses, oils and vinegars. “As any chef knows, using a quality olive oil whether as a dressing or as a cooking ingredient is critical when creating authentic Italian dishes. Our Colavita Extra Virgin Olive Oil Molise DOP, for example, is the standard of excellence for olive oil in the Molise region. December 2013

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PDO Located in south-central Italy, Molise has a rich history and tradition of producing olive oil.” Colavita Extra Virgin Olive (EVO) Oil ‘Molise’ DOP is an oil obtained from at least 80% of the following varieties of olive - Aurina, Gentile di Lariano, Oliva nera di Colletorto and Leccino. The remaining 20% consists of other varieties including Paesana Bianca, Sperone di Gallo and Olivastro Rosciola (all of which are from a production area stretching across the whole of the Molise region). The EVO oil is yellow in colour with light green hues and a fruity aroma of medium intensity. On the palate, it delivers a fruity taste with a delicate hint of bitter and spicy, say CQS. EVO oil is best served raw as a drizzling or dipping oil, but can also be used to decorate a whole range of dishes and sauces. “To officially produce Prosciutto di Parma DOP, only legs from the superior quality heavy pigs of the Po valley are used, originating from the DOP protected circuit,” Sandro Bevilacqua continues.“The pigs are slaughtered when they are at least nine months old and weigh between 144 and 176 kg. The fresh thigh is left

to rest 24 hours in a cold cell, after which it undergoes the trimming and the various salting phases, where the ham stops for different periods of time in cells of different humidities and temperatures. “It is then washed and hung from the traditional wood frames called scalere for the pre-curing phase, then the external surface is softened with a pork-fat-based mixture and it is prepared for the ageing stage in cool and less ventilated cellars, where it slowly reaches maturity (12 – 14 months).” Another PDO status Italian ingredient that CQS supply is Buffalo mozzarella or Mozzarella di Bufala in Italian (a mozzarella made from the milk of domestic water buffalo). It has been observed that those cheeses made from buffalo milk are higher in calcium, higher in protein and lower in cholesterol than cow's milk. “Mozzarella di Bufala is manufactured under strict regulations in areas ranging from Rome in Lazio to Paestum in Campania, and at a production area near Foggia, Puglia and it is

Buffalo mozzarella coming from the Campania region which carries the Mozzarella di Bufala Campana trademark and DOC status granted to it in 1993. In 2008, the European Union granted Mozzarella di Bufala Campana a Protected Geographical Status too,” explains Sandro Bevilacqua. “Buffalo mozzarella is a fresh, soft, semielastic textured cheese belonging to the pasta filata family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular. It is coated with a thin edible rind and brined for up to a week when sold in vacuum-sealed packages. “Buffalo mozzarella goes well in antipasti dishes, with salads, pastas, vegetables and various hot and cold dishes. It is also common in popular Italian recipes such as lasagne and baked casserole. When used in cooking, heated mozzarella becomes slightly creamy.”

Sustainability driving innovation Confirming how important authenticity and traceability have become these days is Dawn Farms. This leading supplier of cooked and fermented meat ingredients, sandwich meats and pizza toppings to the international food manufacturing and foodservice industries has put innovation and sustainability at the centre of its business. The Naas, Co. Kildare-based company is one of the original pilot companies in Origin Green, Ireland’s sustainability programme for the food and drink industry. Devised and run by Bord Bia, the Irish Food Board, Origin Green sets out to demonstrate the commitment of Irish food and drink manufacturers to operate sustainably in terms of greenhouse gas emission, energy conservation, water management, biodiversity, community initiatives and health and nutrition. “Enhancing the sustainability of the supply chain is the new bottom line for industry, ensuring we meet the needs of today and that future generations can meet theirs. Making certain that the food suppliers you choose to work with are producing sustainability is no longer a choice, it is a priority,” says Ian Ritchie, Dawn Farms’ UK sales director. “Government and NGO’s are pushing this agenda on the back of rapid population growth and diminishing resources, our customers are fully on board and consumers - particularly the so-called Millennial generation now in their late 20’s early 30’s are increasingly likely to support these type of cause marketing initiatives. “This is very much a journey and not a

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destination and our goal is industry leadership in sustainably produced cooked ingredients. Through the robust framework of the sustainability charter and independent verification from external auditors SGS, we believe that the Origin Green charter provides a roadmap for continued progress on our sustainability journey.” One of the four work programmes in the company’s Origin Green charter is Health and Nutrition and Dawn Farms says that it has been working closely with customers in meeting the demand for healthier meat ingredients. “Science and innovation is one of the essential building blocks of our business,” adds Ian Ritchie.“Our customers, who are leaders in their chosen sectors, have come to expect trend leadership and relevance from us on all the meat proteins, ingredients and toppings we supply.” Two of the key trends the company has identified in the market place are ‘quest for health and wellness’ and ‘sustainable lives’. ‘Quest for health and wellness’ is about consumers seeking to manage or improve their health and wellness through making better choices.‘Sustainable lives’ refers to products that have less of a negative impact on the climate, giving consumers a feel good factor that doesn’t harm their wallets. “As an example of the above, we have identified a genuine desire among our customer base for ingredients which respond to consumer demand for foods with fewer allergens,” explains Ian Ritchie. “We noticed an increase in activity from 2010 onwards in the level of new product

development on ‘gluten-free’ foods. This forecasting allowed us to get ahead of the curve in developing our own meatball with no gluten-containing ingredients, perfect for pizza, sandwich and ready meal applications. More recently, we developed a fry free meatball that has the visual and flavour of being deep fried but none of the extra fat you associate with fried foods. “We have been a nut-free site since 2011 and in addition to an allergen removal programme, targeting lactose and celery initially, we have undertaken an extensive salt reduction programme for our customers. We have already removed over 26t of salt from products sold to the market and we continue to work with customers on an ongoing basis to minimise the presence of salt in their bespoke product ranges.” Another area which the company says that it is working on is the elimination of artificial flavours by targeting and removing MSG from all specifications. All products are free of artificial flavours and we will complete the removal of the last remaining colour by end 2013, and none of the products contain any added hydrogenated fats. In November this year, Dawn Farms received the Sustainable Exporter of the Year award from the Irish Exporters Association in recognition of its work in this area. Dawn Farms produces a weekly trends ezine – the Top 9 for Friday – which offers concise and up-to-date insights on international pizza and sandwich consumer and menu trends internationally (to subscribe, simply click on this link and enter a few simple contact details: http://www.dawnfarms.ie/archives/top-9/).

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beverages

Drinks selection The careful choice of a good drinks selection and its associated equipment can not only help outlets to complement their food menu in a high quality manner and tap in to the current, most popular brands of alcoholic and soft drinks, but also present an opportunity to create a point of difference and appeal to a whole new potential source of customers. A USP? “Publicising a USP (unique selling proposition) is vital to maintain sales and market share in the increasingly competitive Italian dining sector. So to distinguish from the competition, venues certainly need to look at expanding their beverage menu, thus adding an element of surprise to a customer’s visit and challenging stereotypes,” says Guy Cooper, managing director of beverage sector suppler, Mitchell & Cooper. “Much like any other dining option, Italian food can sometimes be viewed as an indulgent treat rather than specifically a healthy option, so introducing nutritious drinks could be one way to appeal to customers. “The Omega Vertical Juicer from Bonzer, for example, means that catering to the health conscious market has never

been simpler. The juicer is a highly efficient piece of equipment that juices ingredients at a low speed, preventing oxidisation and retaining the healthy enzymes that other leading competitors may destroy with higher speeds. The juice can be stored for up to seventy two hours, meaning less wastage as well as the ability to continually mix with a variety of beverages.” On the other hand, acknowledge the firm, retailing high-quality coffee can be particularly advantageous to Italian-themed outlets these days, given the continuing popularity of coffee in the wider market. “Across the UK high street coffee chains appear on every corner, and therefore the beverages they serve are often considered not to be the luxury that they once were. In my opinion, this has meant that a ‘proper cup of coffee’ is what customers now truly desire, and so I would advise that businesses seek to capitalise on this,” adds Guy Cooper. “Investing in the right

coffee-making equipment, of course, will make a significant difference to the quality of the coffee retailers serve, though it doesn’t have to mean spending a lot of money on an expensive coffee machine – it won’t improve the taste any more than an older system. In a restaurant environment where high quality service, food and drinks are favoured alongside a relaxed atmosphere, traditional knock-boxes can really have a knock-on effect – they’re a loud and messy way of preparing drinks and cleaning equipment, and most importantly, aren’t always left pristinely clean for the next service! “The Pro-Fondi from Bonzer , however, will allow retailers, and restaurants in particular, to be able to serve up a quality cup of coffee that high street chains can’t compete with. It works by eliminating the build-up of used coffee grounds almost silently, resulting in the removal of gritty residues from the coffee served as well as retaining a peaceful environment, meaning that customers gain the same high quality from their Italian coffee as they would from their Italian food.” “Restaurant operators should take advantage of, and work with, those coffee companies

The Omega juicer allows outlets to cater to the health-conscious market, and the Pro-Fondi helps with the quiet management of the build-up of coffee grounds. 44

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Frizzenti - sparkling wine on tap.

fully committed to supplying quality products as well as providing extensive and continual training support. Training needs to be focused not only in the ‘espresso experience’, but also on the world of filter coffee and ensuring staff understand the key fundamentals in how to brew, serve and maintain high quality filter coffee,” agrees Grant Lang, the founder of Mozzo Coffee. Mozzo (www.mozzocoffee.com) supplies the hospitality sector with a particular focus on creative institutions, restaurants and bars, four and five star and boutique hotels and directors’ dining, and also supplies a range of coffee machines and ancillary

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coffee/barista items. “To stand a chance of serving a high quality, consistent espresso and filter coffee experience, operators need to be prepared to invest in the right tools (espresso and/or filter machines and grind on demand grinders), as well as a quality coffee product. But once this investment is made, the right staff, with a passion and knowledge of how to serve a great coffee experience, is an investment of equal importance. Look to form partnerships with coffee companies that not only supply quality products, but to on-going training and quality audits so that service levels can be maintained and enhanced on a regular basis, giving a continued return on that

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investment,” adds Grant Lang. “Many consumers have become familiar with espresso based beverages such as cappuccino, latte and flat white, along with filter coffee so operators should be seeking to engage with their customers by introducing new drinks such espresso based piccolos and other such drinks, as well as exploring offering Single Origin Guest Filter coffees alongside high quality, consistent house blends to keep the menu interesting and evolving. “Focus on quality not quantity. The consumer is starting to realise that coffee is about taste not size, especially in the restaurant environment, and operators that are aware of this in the coming year will stand out from the crowd. Keep cup sizes down and use full fat milk to ensure best results in terms of milky drinks (texture, sweetness and visual appeal); keep it simple and do it well! Operators will see the quality and consistency of coffee experiences served by their staff dramatically improved and maintained. “Global demand for roast and ground coffee continues to rise as producing countries such as Brazil, Colombia and India become consumers of coffee. Over the medium to long term prices for quality Arabica coffees will continue to increase, yet history shows that markets and business focused on quality will survive and thrive with consumers prepared to pay for a quality experience. Those that reduce quality to save a fraction of a penny per cup will ultimately see sales decline as consumers choose either not to drink a particular type of coffee and maybe choose other beverages with potentially lower margins.” Back up for bartenders The skill of the bartender is a long recognised aspect of Italian culture, of course, and showing just how important the need to be able to mix and create distinctive drinks has now become here too, is the opening of Monin UK’s state of the art studio in the heart of trendy Shoreditch, London.

Ice and easy Costa franchise partner, Hoosein Dadabhoy, has been using DC ware-washers across many of his Costa sites, so when it came to needing a new ice machine this year for Costa’s latest iced drinks, he was more than happy with the guidance and knowledge from Iain Addison (owner of Ideal Catering Solutions) to invest in DC again. “I am really pleased with how the DCT140-40A Pebble Ice machine has been received not only from Hoosein but his staff as well,” says Iain Addison. ‘‘I have always found DC’s catering equipment to be reliable and perfect for my customers’ needs and this ice machine was ideal for their new iced drinks range.” Iain Addison reports that he has successfully installed the new DC Ice machine into two of Hoosein’s Costa coffee sites, the first one in Corby and now the second one in Wigston, and there are more in the pipeline. Evelyn Graves, manageress of the Costa Coffee in Corby commented: “A lot of time has been saved, just 15-20 seconds in the crusher required instead of over a minute. It’s easier to measure out correct quantities and easier to handle and it also provides a better consistency of smoothie after blitzing. Also, because the ice needs less time in the ice crusher the noise level is reduced allowing us to hear our customers more clearly. We all love it and wouldn’t want to return to the old style ice!” This new self-contained pebble range consists of three machines that utilise a cylindrical evaporator, producing small trapezoidal cubes that bridge the gap between granular and cubed ice, making them perfect for coffees, cocktails, smoothies and iced teas. This new style ice also delivers an improved ice product into beverages and has now been proven to significantly reduce the time it takes to prepare drinks, claim DC Products. Easy-toadminister due to its trapezoidal cubes, it reduces splash and allows for better measure management when preparing drinks. The smallest self-contained pebble machine in the range produces 85kg/24hrs and stores up to 20kg, whilst the largest produces up to 140kg/24hrs and stores up to 50kg. The machine cabinet is made using catering grade stainless steel for strength and hygiene whilst the insulated ice-storage bin is made using anti-bacterial plastic. All materials comply with FDA regulations (Food and Drug Administration) and are IPX3 rated to protect against any liquid ingress. All machines operate from a standard 13Amp plug and require a 3/4” water inlet connection and 24mm waste connection. The maximum ambient operating temperature is +38°C (all their machines come with a three year warranty as standard, point out DC Products www.dcproducts.co.uk).

This new, educational venue will enable bartenders and baristas from across the country to try the entire product range using the very best equipment and ingredients with Olivier Monin (president and owner of the global company), having paid a special visit to the UK to officially open the Studio in early November. Visitors will be

able to make every drink imaginable using Monin’s range of premium syrups, sauces and frappe powders – from cocktails and coffees to smoothies, milkshakes, frappes and more, say the company. Monin itself has been in the business of making authentic, natural syrups at their Bourges headquarters since 1912, having

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beverages racked up several international quality awards accordingly. Distributed in the UK by Bennett Opie (www.b-opie.com), Monin syrups have come to be used throughout the catering industry in coffee houses, hotels, restaurants, bakeries and bars to create cocktails, speciality coffees, hot chocolates and milkshakes (the company currently has a portfolio of over 100 flavours available in more than 100 countries worldwide). Based in buzzing Hoxton Square, the Monin Studio London has been designed with the trade in mind, and so offers high-end finishes and professionally-designed bartender and barista stations, plus a stylish conference area (it is the 54th such facility to open, joining a global network of similar Monin sites in leading cities around the world, report the firm). “The Monin Studio London is the perfect showcase for the flexibility of our product range. Baristas and bartenders are our greatest ambassadors, and I always admire their creativity and passion for our brand. Now they have a dedicated space to experiment and develop their drinks menus in one of the cocktail capitals of the world,” said Olivier Monin at the launch. William Opie, managing director of Bennett Opie Ltd (Monin’s sole UK distributor), added: “As well as a hub of innovation and creativity, the Monin Studio London is intended to be a valuable resource for our customers to use. We’ve already hosted a number of seminars and workshops for various

Olivier Monin (left) toasts the opening of the Monin Studio London with William Opie (right), managing director of Monin’s UK distributor, Bennett Opie Ltd. commercial partners, and we’re looking forward to welcoming even more visitors to the Studio in the future.” The Monin UK team designed the studio with their customers’ specific needs in mind, kitting it out with top-of-the range equipment from companies such as Hamilton Beach, Food Solutions Ltd and Libbey Glasswear, plus a wide range of premium spirits from partners including Stoli Vodka, Pernod Ricard and Speciality Brands, and cocktail garnishes supplied by Bennett Opie Ltd (if you are interested in visiting the new Monin Studio London, contact James Coston, Monin UK’s Brand Ambassador at jcoston@bopie.com). Wine on tap Company of Cooks, an independent caterer which

specialises in the visitor attraction market is now serving Frizzenti sparkling wine thanks to a newly-installed tap at its café bar at London’s Queen Elizabeth Hall Roof Garden. The roof garden, which was created in association with Cornwall’s Eden Project serves Frizzenti Classico neat as well as in delicious cocktails such as the Rossini. “Prosecco’s time is now and the perfect choice for a roof top experience overlooking London’s landmarks,” said Company of Cooks operations manager, Vance McAllister. “The bar can be very busy at peak times and we needed a solution that would ensure not only a quality serve every time, but also a quick serve. The Frizzenti tap was installed recently and is working well behind the bar, and more importantly is proving

extremely popular with visitors.” Frizzenti managing director, George Workman, added: “We are delighted to be working with Company of Cooks and to have the opportunity to enhance the visitor experience.” The Frizzenti tap is suitable for all types of on-trade outlet and is installed and maintained by Frizzenti’s team of experts. Frizzenti Classico is made from Glera grapes and produced in stainless steel vats using the classic Charmat method. It is a young and light sparkling wine with an ABV of 10.5%, has intense primary aromas and tastes fresh and light. Frizzenti Rosato is made from Pinot Nero and Raboso grapes and has an ABV of 10.5%. Beautifully smooth and tangy on the palate, it boasts a fruity bouquet with a raspberry note, note the supplier (more information and seasonal cocktail serves can be found at www.frizzenti.com). It is Frizzenti’s team that takes care of the installation of the system, including the font, and a full technical and sales training package is also available. The 20l kegs have a small carbon footprint and occupy very little space, claim the company, and after-sales service is available to all outlets. Frizzenti say that in addition they can provide a useful range of point-of-sale and merchandising materials to fit an outlet’s needs. Speed Bean to cup coffee machines are selected for a number of reasons related to speed and volume requirements, as well as the coffee making skills of the

Slow Food UK Chef Alliance At the recent Slow Food UK Chef Alliance 100th Member celebrations (November 6th), held at the London Photographer’s Gallery, Slow Food partners Lavazza provided a theatre of interactive coffee experiences for nearly 30 top UK chefs including Richard Corrigan, Anna Hansen, Florence Knight, Chris Galvin and Pascal Aussignac who attended this landmark in the growth of the Alliance. And it was Philip Howard of The Square who won a visit to Italy in Lavazza’s lucky draw amongst the chefs. As part of the trip, he will enjoy a visit to Turin in the north of

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the country, where he will be able to sample fabulous produce and wines prepared by some of the region’s most prestigious chefs. The Lavazza Innovation Experience, staged at the event, included several different and extraordinary ways to explore the taste, texture and smell of the ultimate espresso. Some of the world’s top chefs, including Ferran Adria, have worked with Lavazza over the years to develop experiences, some of which were reproduced for the event. These included Coffee Caviar, the Cookie Cup (an

edible cup/biscuit which can be eaten after the espresso is enjoyed), EspresSOunique Crock Crunch in three extreme creamy and crunchy variations, Cold Brew coffees, and the drinkable ice-cream Cremespresso. “We have an excellent espresso proposition for the fine dining sector with our Lavazza Blue system, and we wanted to show the UK’s top chefs in an enjoyable, hands-on way, that we put as much thought into our coffee as they do into their food,” said Claudia Galetta, trade marketing manager at Lavazza.

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OPINION The influence of café culture

“Customers expect to see an array of beverages on foodservice menus, and Italian establishments are no exception. Whether it’s in one of the popular Italian restaurant chains, or a traditional independent outlet, operators cannot afford to miss out on changing consumer trends and should mirror high street patterns for premium and innovative drinks,” says Steph Goldie, brand manager for DaVinci Gourmet (www.davincigourmet.com). “As a supplier of beverage solutions, DaVinci Gourmet products can be used to create an appealing and profitable beverage menu. With flavoured syrups, sauces and smoothies, the range is inspired to capture the imagination of caterers who create the beverages, while also meeting the personal preferences of every customer. “The UK café culture is defying expectations and has captured the interest of many British consumers, and speciality coffees are no longer confined to artisan coffee shops or high street chains. Research by NPD 2013 has shown that 1.4 billion servings of speciality coffee were sold last year in the UK, and consumers now expect to be

outlet concerned and many of the latest models come with intuitive, touch screen technology to help make a barista’s life even easier. In an industry where speed is invariably of the essence, Jura (www.jurauk.com), has made a name for itself as a significant innovator in luxury Swiss made bean-to-cup technology, and claims that it can provide twice the performance and a range of various heating and fluid systems that deliver higher hot water output to make multiple cups of coffee. Jura’s Giga and Impressa XJ are its professional lines. The

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Recipe suggestions Chocolate Mint Mocha

able to pick up their favourite flavoured beverages from any outlet. “As a result of the demand for speciality coffees, there has been considerable growth of flavoured syrups. DaVinci Gourmet syrups can be used to add flavour to drinks ranging from lattes and cappuccinos to hot chocolates with current sales figures showing that the most popular flavoured syrups in the UK are Chocolate, Butterscotch, Gingerbread and Chocolate Mint. Other flavours such as English Toffee Nut, Spiced Chai and Hazelnut can also be used to revitalise menus. “Italian restaurants should incorporate after-dinner coffees in menus, as more than 27% of consumers opt for a coffee rather than dessert when dining out. For example, a beverage like a Mint Chocolate Mocha. This may appeal to a customer who does not want a dessert, but still seeks something sweet after a meal. “Soft drinks are increasingly popular as a means to diversify a menu in a simple and cost effective way. Last year, Technomic’s Menu-Monitior reported that fruit smoothies took up 64% of the entire UK’s chilled and frozen out-of-home market, showing that they are

an essential beverage to offer customers. “Smoothies offer a refreshing alternative to existing standard soft drinks, providing healthier options for a drinks menu. DaVinci Gourmet smoothie mix provides less wastage than when using fresh fruit; the smoothie is simply blended with ice to serve and can be combined with other flavours and syrups to create unique beverages. The smoothie range

Giga line can create up to 30 litres an hour and even produce two speciality coffees simultaneously in as little as 26 seconds, making it well suited to busier environments. The Giga range includes the Giga X7 Professional, which is suited to offices with several employees, say the firm. The machine has two thermo-blocks and pumps allowing for coffee and milk to flow at the same time, whilst the dual coffee and milk spouts mean two coffees can be perfectly prepared at the touch of a button. A 3.5” TFT colour display helps to make the Giga X7 Professional easy to

operate and maintain. It also prepares 20 different specialities, including a TFT display for maximum speed and efficiency, with another possible 12 programmable recipes. The Giga X7c Professional also has a professional permanent water connection, ideal for everyday use, and can prepare ristretto, espresso, espresso macchiato, café crème, caffè latte and latte macchiato two at a time. Both the Giga X9c Professional and Giga X9 Professional have the power of three thermoblocks, say Jura, and also include multiple

Ingredients: DaVinci Gourmet Chocolate sauce, DaVinci Gourmet Mint syrup, 260ml milk, two shots espresso.

Method: Add sauce and syrup in cup and mix well with half cup of textured milk. Add espresso and mix. Top up with hot textured milk.

Peach Sunset Smoothie Ingredients: DaVinci Gourmet Peach smoothie, DaVinci Gourmet Grenadine syrup, ice. Method: Fill cup with ice. Pour Peach smoothie over ice and blend until smooth. Drizzle with Grenadine syrup. is available in several fruity flavours including Mango, Peach and Strawberry Banana. Garnish smoothies with fresh fruit and invest in interesting glasses to give further appeal. “With the majority of DaVinci Gourmet recipes costing less than 70p per 12oz drink to make, operators can be happy in the knowledge they are providing quality beverages to consumers, while enjoying generous overall profit margins of up to 80%.”

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heating and fluid systems to deliver higher hot water output (up to 30 litres an hour). A larger water tank and coffee grounds container allow for flexible and mobile use of the Giga X9 Professional. Developed in the style of a bistro machine, the Impressa XJ9 Professional and Impressa XJ5 Professional are ideal for studios, exhibition rooms, galleries, boutiques, and catering spaces, advise Jura, the wide range of coffees they can produce with maximum ease and minimal attention making it the perfect addition to such places. 47

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beverages The Impressa XJ9 Professional also features a 3.5” TFT colour display, enabling clear user guidance, and the 500g bean container with 4L water tank offers a high capacity without the constant need for refills. Its fine foam technology delivers firm milk foam, and the 10 programmable specialities offer different styles of coffee to suit varied tastes. The Impressa XJ9 Professional specialises in vessels from small cups to 150mm tall glasses with the press of just one button, again enhancing its appeal to a huge range of coffee-drinkers. Christmas campaign Coca-Cola has announced its latest Christmas campaign to help kick-start the festive period. This year, the seasonal favourite ‘Holidays are Coming’ TVC (television commercial) is kick-starting the integrated Christmas marketing campaign, followed by a new TVC. The brand’s famous ‘Holidays are Coming’ TVC broke during a recent X Factor, marking for many the official countdown to Christmas. Coca-Cola say that they will also introduce a new TVC entitled 'Shooting Star', which focuses on a central theme of delivering good deeds during the Christmas season by showing people carrying out simple acts of kindness for the ones they love, to share what they have, when they can. ‘Shooting Star’ is set to a heartwarming soundtrack by Elvis Presley, which further inspires the warm feelings associated with the festive period. Coca-Cola says that it will also be building on the success of previous Christmas campaigns by bringing back the Coca-Cola Christmas Truck Tour. The Christmas Trucks themselves will be touring around the kindest hotspots and cities across the country, which were identified through research carried out by CocaCola. A dedicated hub will also be set up on CokeZone, highlighting where the truck will be during the tour. In true Coca-Cola Christmas tradition, the famous

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Celebrating the end of Prohibition!

Christmas would not be Christmas without Coca-Cola’s trademark promotional campaign. Sundblom-designed Santa will be adding a festive presence to packaging across both CocaCola and Diet Coke 2L bottles, 330ml cans and multi-packs, encouraging consumers to “Share a Coke with Santa”. Merging two of the brand’s most successful campaigns to date, Christmas and Share a Coke, consumers will also be able to digitally customise a special ribbon-designed bottle to send to friends and loved ones via the Coca-Cola Facebook page. The worldfamous Piccadilly sign in London will also spread further festive magic, as it plays the ‘Holidays are Coming’ TVC to Christmas shoppers as they pass through this very busy area. Nick Canney, VP sales and marketing, Coca-Cola Enterprises, commented: “Coca-

5 December 2013 marked 80 years exactly since the end of Prohibition, when there was a ban on the sale of alcohol in the US. This 12-year ban on the production, sale and transportation of alcohol in America, which was intended to preserve grain during the war, led to gangsters such as Al Capone and Bugs Moran claiming their fame as they spearheaded the birth of ‘underground’ alcohol consumption in hundreds of thousands of speakeasy clubs… But you can raise a glass today and have your own taste of Prohibition with premium white grain spirit, Bootlegger (www.bootleggerspirit.com). Inspired by the raw liquor ‘Bootleggers’ moved around the US during Prohibition, this new spirit is designed to be consumed un-aged, and is described by its creators as having a “raw sophisticated taste with aromas of peat, oak and vanilla with a smooth finish and has been created for sipping neat over ice as well as in cocktails”. The spirit is celebrating with a new range of cocktails reminiscent of the drinks consumed in the thousands of underground speakeasies.

Cola has become synonymous with spreading festive cheer and our Christmas campaigns, old and new, mark the unofficial countdown to Christmas. Shooting Star's central creative remains true to the brand's core values of spreading happiness around the world. We’d advise retailers to stock up now to capitalise on the increased consumer awareness of the Coca-Cola range we typically experience around the festive period.” Coca-Cola Enterprises, Inc. (CCE) is the world's third-largest independent Coca-Cola bottler and the sole licensed bottler for products of The Coca-Cola Company (TCCC) in Belgium, continental France, Great

The Capone Ingredients

er 50 ml of Bootlegg nier ar M d 30ml Gran p ru sy 15ml sugar 2 dashes of bitters juice 15ml fresh lemon e gn pa Splash of Cham

Place Bootlegger, Grand Marnier, bitters, lemon juice and sugar syrup in a cocktail shaker. Shake the mixture vigorously to combine, and then strain into a glass. Add the Champagne to float, and then garnish the drink with a raspberry (40% alc vol, in a 70cl bottle, Bootlegger is available from premium retailers).

Britain, Luxembourg, Monaco, the Netherlands, Norway, and Sweden. In Great Britain (GB) Coca-Cola Enterprises Ltd (CCE) employs around 4,400 people across England, Scotland and Wales at manufacturing sites, offices and depots. CCE points out that it is committed to minimising the environmental impact of its products and operations, with a particular focus on sustainable packaging, water stewardship, and energy and climate protection. The company says that it also has on-going brand and product innovation to meet and exceed customers’ and shoppers’ demands, pointing out that Coca-Cola is the UK’s number-one selling soft drink.

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health & safety

Tackling violence and aggression The festive season is a time for partying, but it is also a time when finances can be under strain, alcohol flows, tempers flare and queues in stores get longer. And often bearing the brunt of this ‘festive aggravation’ are the nation's customer-facing employees, warn Upskill People (a specialist online learning provider operating primarily within retail and hospitality). Coping with the seasonal strain One in five people at work are attacked or abused every year, just for doing their jobs, and more than three million working days are lost due to violent incidents at work from both customers and colleagues, report Upskill People (www.upskillpeople.com). At a time of year when the retail and hospitality industries tends to increase the number of temporary staff, the potential for escalation due to inexperience also rises. Employers have a duty of care to help prevent aggression at work, to train their people to respond effectively and to be able to calm potentially violent situations. Via its online presence, Upskill People helps organisations to do this, having recently launched a new online course called Violence and Aggression at Work. This course provides examples of incidents that might happen at work, from the point of view of stressed and disgruntled colleagues, and what to do when confronted by drunk, irate or violent customers. It also provides practical role play examples and quizzes to ensure that participants have understood the training, and gets them to think about the best way to react in confrontational situations. Available 24/7, online training courses offer a highly engaging and interactive so that learners are then in a position to put their new skills immediately into practice. And combined with the availability of smart reporting, managers and supervisors can then see instantly the progress made by members of their team, demonstrate compliance, and provide additional support if required. A legal Health and Safety requirement According to the Health and Safety Executive, violence can lead to poor morale and a poor image for the organisation making it difficult to recruit and keep staff. It can also mean extra cost, with absenteeism, higher insurance premiums and compensation payments.

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It is worth keeping in mind that by law, employers are required to carry out a Workplace Risk Assessment, which includes assessing the risk of violence. But while identification is good, prevention is far better, advise Upskill who say that their People Violence and Aggression at Work course enables employees to practice how they respond to potential situations in a safe and secure virtual environment so they will be prepared should a situation arise. "Many aggressive situations can be diffused with the right calming techniques, although sometimes these techniques fail and the motives of the individual are intentionally hostile,” says Pete Fullard of Upskill People. “It can be very frightening when faced with this situation and is a matter for police intervention. However, employees will need the skills to be able to handle the situation until the police arrive, and also hopefully be able to remember some crucial details that will help in any investigation." Upskill People’s recommendations on staying safe in a potentially violent situation 1. Stay calm, be passive and submissive. 2. Breathe slowly and calmly which will help to keep your voice calm, confident and controlled. 3. Avoid conversation unless completely necessary. 4. Rather than telling the perpetrator you are calling the police, ensure colleagues are trained to recognise a difficult situation and alert the police for you.

5. Keep a relaxed stance, keep hands visible and avoid sudden movements. 6. Keep a reasonable distance between yourself and the aggressor, face them and avoid direct eye contact. Don't turn your back. 7. Once you have removed yourself from the situation, record the incident immediately. If a pen and paper is not available, record on your phone or ring home and leave details on voicemail. Important details to remember include time of incident, appearance of perpetrator, number of people involved, distinguishing features, and clothing worn. Note where fingerprints may have been left, description of any weapon used and any accomplices or getaway vehicle used.

Background Upskill People is a specialist online learning provider operating primarily within retail and hospitality. With a catalogue of more than 120 courses, the company's portfolio aims to offer all the essential skills and knowledge for both frontline and management staff by providing training on compliance of health and safety regulations, licensing laws, finance, recruitment and employment law. ]In addition, Upskill People provides a wide range of management and leadership development courses online. As the training courses are completed, head office can track an individual's progress, compare training uptake with other stores, document compliance and integrate with payroll, to ensure leavers and starters are always up to date. Their clients include Best-One, De Vere, JD Wetherspoon, Las Iguanas, Malmaison/Hotel du Vin, Moto, Nandos, ScotMid, the Southern Cooperative, Travelodge and WHSmith.

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trends

2014 predictions US-based researchers, Technomic (www.technomic.com), provide their clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. Its services include numerous publications and digital products, as well as proprietary studies and on-going research on all aspects of the food industry. The researchers have recently announced their ‘top ten’, US-influenced restaurant trends for 2014, as well as their expected top five UK trends for 2014. An interesting year ahead From proteins to politics, Technomic has looked ahead into the coming year to offer insights to the future of the restaurant business, saying “keep it real and keep it local”. Topping the list was customers’ desire to know more about what they’re eating, part of a continuing trend of increasing consumer sophistication about food in general. Pickled, fermented and sour foods are tickling tummies, snacking-andsharing may be on the rise, and some restaurateurs in the US at least, are throwing caution to the wind and spouting off about politics, never mind the possible backlash from the other side of the partisan fence. Technomic’s consultants and editors, who made site visits, conducted interviews with experts, surveyed operators, consumers and chefs, and evaluated the restaurant scene in cities around the U.S. Here are their top ten findings. Convince me it's real Consumers want assurances that what they're eating is real—in every sense of the word. Today's menus describe items far more thoroughly, listing not only the ingredients but also where they came from and how they were prepared. Local sourcing is more important than ever, but beyond that is the idea of being true to place; if the restaurant positions itself as authentically Italian, for instance, it must use ingredients sourced from Italy and/or prepared using authentic Italian methods. 50

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Pushing the parameters of proteins Rising commodity costs for beef mean (of course) that chicken will be big again in 2014. However, the latest protein star is pork— appearing in regional barbecue items, in Hispanic and other ethnic fare, in charcuterie and as pulled-pork sandwiches. Also getting time in the spotlight are lamb and game meats, from duck to bison. Beyond meat, look for creative center-of-the-plate egg dishes as well as vegetarian alternatives, from mushrooms to beans to soy-based products like Gardein and Chipotle's Sofritas.

Pucker up Forays into less-familiar ethnic cuisines, from Korean to Scandinavian, are partly responsible for growing interest in pickled, fermented and sour foods. Korean kimchi as well as pickled onion, jalapeño, ginger, radish and more are showing up everywhere from ethnic eateries to burger joints. On the beverage menu, the trend is seen in sour cocktails as well as new flavour combinations with sour notes—a reaction to last year's candy-sweet drinks.

Return of the carbs Starches are staging a comeback—from ramen to buckwheat noodles to pasta made with unusual ingredients. Rice bowls (and jasmine rice, basmati rice, brown rice) will be big, in part because of continued fascination with Asian fare and in part because of an association with healthfulness. Look for more in the way of flatbreads, wraps and all kinds of artisan breads, including healthy whole-grain varieties. Waffles as a base or side make traditional savory items like chicken seem edgy.

Day for night Consumers are less likely to eat according to a three-squaremeals schedule; they nosh, skip meals, eat breakfast for dinner and vice versa. More restaurants are introducing innovative breakfast items—like chicken, turkey or steak breakfast sandwiches or super-spicy wraps with chipotle or Sriracha—often available all day. And while breakfast-and-lunchonly concepts are building a niche, other operators are promoting late-night breakfast menus, often in conjunction with 24-hour drive-thru service.

Creamy, cheesy, high-fat goodness The demand for healthier eating is real, but so is the backlash. We'll see even more cheese melts, pasta with creamy sauces, fried appetizers and sides, and oddities like doughnut-based sandwiches. Don't take super-indulgent items too seriously, though; outrageous LTOs like Wendy's nine-patty burger are crafted more for social-media buzz than for eating.

Every daypart is a snack daypart As the snacking lifestyle goes mainstream, diners are paradoxically less interested in snack menus per se. Millennials see dollar and dollar-plus menus as the snack menu. LSRs are paying more attention to snack-size handhelds and carfriendly packaging; they're also stepping up their game with grab-and-go or market-style

offerings. As FSR customers move away from meat-andpotatoes meals, operators are catering to the snacking-andsharing ethos with pairings, trios and flights from all parts of the menu—from soup trios to beer samplers to retro popsicle-flight desserts. On tap Tap technology is revolutionising the beverage world: barrel-stored coldbrewed coffee that can be sent through repurposed beer taps, facilitating a new kind of coffee bar; soda-water taps that allow chefs to create their own fruity soft drinks; wine-on-tap tasting stations in high-end supermarkets; keg-wine bar concepts and retrofits; RFIDcard-controlled self-serve beertap walls at high-tech pubs. For fast service, bring your own device The fast-casual service model has hit a hiccup: customers specifying every ingredient in their burrito or sandwich make for a slow service line. Operators in every segment are finding new ways to use technology for faster, more accurate ordering. iPad orders placed tableside will be a point of differentiation for a few tech leaders, but we'll primarily see a bring-your-owndevice system of advance and inside-the-restaurant ordering— as well as more customer feedback and interactive conversations. In the back of the house, increased use of iPad communication will make new menu items easier to roll out. December 2013

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trends Everything is political Deliberately or inadvertently, restaurant operators got caught up in political controversy as never before in 2013. Some suffered customer backlash after expressing views related to Obamacare, "family values" or other topics, but others saw increased traffic. Consumers are increasingly aware that the personal is politicalâ&#x20AC;&#x201D;that their choices and those of the restaurants they patronise regarding food, treatment of employees and suppliers, sustainability and the environment have real consequences. Consciously or unconsciously, they will gravitate to concepts that share their worldview, and some restaurants will promote this cultural identification. And in the UK? The UK foodservice scene continues evolving in unique and interesting ways, feel Technomic who, looking forward to next year, have identified five key trends that they expect to play major roles in British restaurants. Catering to the Millennial customer As the influence and collective spending power of UK's Millennial generation grows, expect to see restaurant operators amplify efforts to target these consumers via foods and brands that appeal more directly to a Millennial demographic. Also watch for new mobile apps and digital tools that integrate seamlessly into Millennials' lifestyle, as well as shifts in restaurants' service formats, menus, atmosphere and overall dining experience to align with the key values, preferences and expectations of Millennials. The evolution of pubs Classic British pubs will push even harder in 2014 to transform and grab market share from conventional restaurants by focusing more attention on creating upscale, premium food and drink (particularly speciality coffee and American craft beer), launching repositioned outlets in non-traditional sites, introducing web-enabled ordering systems that emphasise convenience and

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speed of service for guests and promoting low-price-oriented menus and new loyalty programmes designed to spur customer traffic and strengthen the value perception. Honest chicken Thanks in part to the recent crop of "better chicken" concepts opening in London, emerging chicken-focused concepts will flourish in 2014, a trend closely tied to growing consumer interest in sourcing, preparation and menu transparency. Expect to see chicken increasingly described as "free-range," "locally sourced" and "hand-battered." We'll also see more American influences in the form of barbecue chicken and buttermilk fried chicken, as well as simpler cooking techniques that let the quality of the chicken speak for itself. Migration of street food Fuelled by younger consumers' demand for authentic and unique offerings, chefs are looking to global street foods for menu inspiration for their brickand-mortar restaurants. Trendy street-inspired dishes starring on menus include Venezuelan arepas, Chinese jian bing and bao, Taiwanese hirata buns and Italian arancini. Ethnic beverages like Mexican aguas frescas and horchata will carve out a wider niche on the menu. Also watch for dynamic flavour mashups from different cuisines and the continued growth of food trucks serving ethnic and fusion street foods. Telling the sourcing story Transparency is now top-of-mind for operators who want to keep customers confident in their brand. Use of eco-friendly food packaging, such as recycled or reusable cups or stemware, is increasing along with a growing commitment to ethical food sourcing. 2014 will bring a surge in brand campaigns communicating quality and traceability. Watch for package logos denoting animal welfare standards, in-restaurant signs documenting supplier sourcing, and marketing initiatives focusing on the use of British and Irish products.

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equipment

Variety is the

spice of life They say that variety is the spice of life and that stands true for head development chef at PAPA-award winning Ugo Pasta and key demonstrator for the Craft Guild of Chefs, Steve Walpole. Passionate about food in general and pasta in particular, Steve Walpole has made his love of experimenting with food into a career. Now head of development at pasta aficionados the Ugo Food Group, Steve Walpole is on a mission to reduce the gap between the retailer and the restaurant. Experimentation “Having been involved in the restaurant business since the tender age of 15, I am used to being in a commercial kitchen,” says Steve Walpole who has, amongst other things, been a chef in the House of Commons, lecturer at Westminster Kingsway College, development chef at Gate Gourmet and course coordinator for part of Jamie Oliver’s Fifteen Foundation.

He has also been a finalist and medal winner in countless competitions, including UK Parade de Chefs Olympia, Toque d’Or, Roux brothers’ scholarship, Nestle Grand Prix Master class and has become the highest award achiever in the awards of excellence for the Academy of Culinary Arts. He says that he endeavours to help spread the importance of cooking and food in schools and teaches his

passion in schools up and down the country through Adopt a School - a charity founded by the Academy of Culinary Arts. He promotes healthy eating through the media and workshops and is the patron of HOPE - inspiring children and adults into a healthy eating scheme and well-balanced diet. “Making the move to development chef has opened my eyes to the challenge that

retailers face, keeping in tune with current trends and responding accordingly. At present, I am working in the Ugo kitchens on developmental dessert pastas, some new sweet and savoury concepts and savoury street foods,” Steve Walpole explains. Although loving to experiment with ingredients, he admits to preferring a less adventurous path with his

Steve Walpole’s Beef jerky coated mozzarella with bitter leaves and a chive pesto recipe – serves 2 Ingredients for the mozzarella • 1 x large buffalo mozzarella ball (Laverstoke Park) • 50g x beef jerky (Laverstoke Park) • 50g x breadcrumbs 50g x flour plain • 3 eggs • Oil for frying Ingredients for the pesto • 1 x bunch of chives • 2 x handfuls of baby spinach • 50g x pine nuts • 50g x Parmesan cheese (or vegetarian hard cheese) • 1 clove of garlic • 100ml olive oil Method for the mozzarella 1. Using the Vita-Prep3, blend the jerky pieces until they become a fine crumb. This should only take a few seconds. Use the dial to start slowly, then increase speed until the jerky resembles fine bread crumbs.

pizzapasta AND ITALIAN FOOD

2. In a mixing bowl, combine the jerky and the breadcrumbs to form a speckled crumb mixture. 3. Drain the mozzarella and then slice into four to six slices, depending on its size. 4. Whisk the eggs in a bowl and place the flour onto a tray. Dip the mozzarella pieces into the flour and then dust off. Dip the mozzarella pieces into the egg, making sure the pieces are completely coated, then dip into and coat in the jerky crumb mixture. Pat the crumbcovered pieces of mozzarella lightly and then leave on a clean tray to settle. 5. Once settled, heat a non-stick frying pan to a medium heat. Add a small amount of oil and then fry the mozzarella on both sides until a lovely golden-brown colour is achieved. Place back onto a tray and keep warm. Method for the pesto 1. On an oven tray, roast the pine nuts until lightly coloured. This should take about

five to six minutes at 180oC. 2. Warm a saucepan with a tbsp of the oil and then wilt the spinach and the chives. Do not fry or boil as they just need to be softened and cooked slightly, this will only take a minute, so as to ensure that the ingredients’ vibrant green colours are kept. Remove and cool slightly. 3. Now place the cooled chives and spinach into the Vita-Prep 3 blender and pulse for two short bursts to break down the greens. Add the garlic oil, cheese and pine nuts and then (ensuring the lid is firmly on) pulse 8 – 10 times with the machine on high speed. 4. Remove the mixture and chill. To serve Take some salad leaves and toss with some rapeseed oil and a touch of lemon juice. Then place these onto a plate. Lay a few slices of the mozzarella on top of the leaves and drizzle these with the pesto mixture.

December 2013

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kitchen equipment. “I have a fantastic Vitamix VitaPrep® 3 that I use in the development kitchen at UGO Pasta and also take out on the road when I do cooking

www.papa.org.uk

demonstrations,” he reports. “It is so simple to use. It has a couple of buttons and a dial that can be adjusted for speed and power and, best of all, it doesn’t need any programming, letting me

concentrate on what I am good at … cooking!” One area that the blender has recently come in useful for, says Steve Walpole, is in the preparation of ingredients for some of his filled pasta recipes. Sourcing fully traceable seedless chilli flakes was proving difficult, so he solved the problem by blending dried chillies in the Vitamix blender and thanks to the machine’s versatility and power, says that he was able to grind the chillies to a powder in a matter of seconds. "Products like our beetroot and Goats cheese Fiorelli which won the PAPA 2013 award for best manufactured pasta product of the year have all stemmed from the enhanced resource of our NPD kitchen, and needless to say the Vita-Prep 3 is currently being used for up and coming product development,” explains Steve Walpole. As well as grinding dry ingredients, Steve Walpole also uses the Vitamix (www.vitamixcommercial.co.uk) to make a wide range of sauces and dressings.

“I particularly like the Vita-Prep 3’s high-speed button. This has allowed me to prepare anything from an emulsion dressing to the perfect smoothie. The Vitamix makes my life easier. In fact, I have to keep an eye on it as the production team keep ‘borrowing’ it to do the volume recipe preparations,” he adds. “The team at Ugo and I have been playing around quite a lot with a variety of blend settings and recipes recently and turned out some amazing pestos.” As well as spending time creating new recipes for Ugo Pasta, Steve likes to take to the road with his trusty Vita-Prep 3 ‘on tour’. From the Speciality Fine Food Fair Show to the Chocolate Festival and Real Food Festival, Steve is busy demonstrating to consumers the potential for simple ingredients to become something special. He concludes: “Food is something to love and respect. In my view, less is more, so keep it simple. When I am demonstrating, I encourage people to try things out. After all, some of the best results come from making mistakes.”

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review

Blue Sea Land The island of Sicily, and in particular the seafaring city of Mazara del Vallo, played host to the recent Blue Sea Land event and expo (www.bluesealand.it, 11 to 13 October 2013) that was attended by many international delegations, including one from the UK that featured several companies interested in firming up their business contacts and investigating supplier connections with this important home to many highly-regarded food products. Regional participation A prestigious and internationally-attended event, the expo brought together and showcased not only the cultural and ethnic influences of the area itself and nearby Africa and many Middle Eastern countries, but, in a series of presentations, focused on putting forward a more politicallydriven and viable programme of ideas for future economic productivity and co-operation between the various agro-food clusters. There is a move afoot there to focus on bringing about a new method of economic growth that is more anthropological and has greater responsibility for the environment – a sort of ‘blue-led growth, but in a green way’ - in order to lead to future sustainable development for all, enhancing investment opportunities and creating jobs in the process (the ‘old’ approach now widely been seen by many as being too expensive and unsustainable). In many ways, the event as a whole seemed to recognise and suggest that the south of Europe, if not the whole of Europe itself, now faces some very important change and progression, and it was transparent that Mazara del Vallo in particular, led by the EU, is seeking to place itself at the forefront of demonstrating how to embrace these developments when it comes to the challenges and opportunities presented by an increasingly migrant-led population coming in from the countries of Africa and the Middle East. This aim was made all the more poignant given the recent tragedy near Lampedusa, in which some 300 people had lost their lives at sea in attempting to migrate and make new futures for themselves. This, it was argued, was a very real symbol of the whole issue and problem increasingly faced in this particular region, with integration and economic cooperation the way forward. The Sicilian Region, together with the Fisheries Production District in particular (an industry which Mazaro del Vallo is synonymous with) organised and promoted the event, hosting it in the historical centre of the city, the aim being to join the various agro-food and industrial fisheries districts of Italy, Sicily, the Mediterranean countries, Africa and the broader Middle East. The three-day event sought to consolidate

pizzapasta AND ITALIAN FOOD

the relationships of co-operation among the participating countries by promoting the necessary economic, social, institutional and cultural co-operation among people of different ethnic groups. The main purpose of the event was not only to promote typical food and wine from the participating countries, but also to encourage and facilitate dialogue and intercultural relations. The countries that, through their embassies in Italy, took part included Morocco, Algeria, Tunisia, Libya, Egypt, Malta, Lebanon, Palestine, Iraq, Kurdistan, Turkey, Syria, Greece, Cyprus, Albania, Mauritania, Congo, Gabon, Equatorial Guinea, Senegal, Ivory Coast, Angola, Mozambique, Maldives, Qatar, Yemen, United Arab Emirates, Oman, Jordan. Representatives of the European Union and the United Nations Special Agencies such as UNIDO, UNDP, UNESCO and UNIFIL were also in attendance. The ‘heart’ of the Blue Sea Land event itself was a stage made up of men and women, young boys and girls with different cultures playing together in order to give life to a unique show, and the backdrop to this was the old historical centre of the town of Mazara del Vallo called the Kasbah - a place which, for generations, has preserved the colours, shapes and scents of the ancient civilisations that have made it a land of conquest, especially the Arab-Muslim civilisation that has left a clear mark in the social make-up of this Mediterranean town. Workshops and interaction Blue Sea Land was also a multicultural exhibition where visitors had the opportunity to interact, learn, and enjoy the products on display from various parts of the world, as well as participate in workshops, and the various debates promoted by the participating organisations and institutions of the agro-food and fisheries sector. It acted as a cultural and scientific ‘laboratory’ where issues aimed at identifying possible solutions to the common challenges of agriculture, nutrition, well-being and sustainable development were discussed by some of the highest regional, national, European and international institutions, including a specific workshop of the Agriculture and Industry Commissions of the State-Regions Conference,

attended by some of the highest national and European institutions’ representatives. There was also a special section for the Marine Strategy (Directive 2008/56/EC - MSFD) on socio-economic facts, with the presence of the members of the Committee, the European Commission and the institutional, scientific, diplomatic representatives coming from the countries of the Mediterranean southern shore. A special plenary session of the Mediterranean Observatory for Fisheries dedicated to the project ‘New routes towards the Blue Economy’ took place, with the participation of the most notable scientific and institutional representatives of the European Union, FAO, GFCM etc. The ‘Blue’ Economy The whole initiative followed the basic model and premise of a ‘Blue Economy’. Namely, an economy ensuring the possibility of ecosystem evolution paths, so that everyone can enjoy the eternal flow of creativity, adaptation and abundance of nature. The Blue Economy is the economy of the individual and collective responsibility, starting from the sea, from Sicily, but that does not involve only the sea, it was proposed. Representing something of an experiment in its approach, this development model therefore concerned not only fishing, but all of the production sectors from the agro-food companies, to manufacturing, from crafts of value, to tourism aimed at the natural resources preservation and the sustainable development in respect of environment and marine and land eco-systems. Thus, in this sense, Blue Sea Land was also a big container for a range of activities with themes of both the sea and the land. Blue food This aspect showcased food and wine workshops, as well as street kitchens promoting the culinary specialities of Sicilian, Mediterranean, African and Middle Easter agro-food-fish sector. Experts in scientific research, through practical examples, informed visitors about the nature of the various species of fish, crustaceans and molluscs in the Mediterranean in order to help December 2013

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review

A model with a wider application?

enhance their gastronomic and culinary use (there were also video-projections of films on the sea, on sustainable and responsible fishing systems and eco-friendly farming systems). Blue workshop This aspect centred about technical, scientific, media, political and cultural conferences and workshops, including a meeting with the participation of the Ministers of Agriculture and Fisheries of the Mediterranean Basin, the Arab world, Africa and the Greater Middle Eastern area. Blue young This included the active participation in the activities, organised by the expo, of young students from different cultures and ethnic groups in order to meet up and exchange ideas and experiences on the issues related to the Blue Economy. Blue business (B2B) Meetings were held between domestic and international buyers within the agro-food and fisheries sector, as well as on-board equipment, plant engineering systems and allied businesses, and entrepreneurs within the production and supply chains. Blue technology Practical demonstrations of some examples of new technologies to be found in the Blue Economy. Blue art A series of photographic exhibitions, including ‘Meals on board: Reflections upon at Food on board in the past’ that was organised by the Italian Navy, as well as sea and food book reviews. Blue security Exhibition stands of the Italian and foreign military forces were present, promoting, through practical demonstrations and brochures, the legal, educational and technical co-operation that is required to preserve the security of all resources. Olive oil & blue wine art A large space was devoted to the tasting of wine and olive oil, through art exhibitions (Blue Art) and music (Blue Jazz).

www.papa.org.uk

There was an official welcome for all participating countries, led by MP Nicola Cristaldi, mayor of Mazara del Vallo, followed by a series of informative discussions to mark what the mayor described aptly as being “the re-launch of the catalyst for the blue economy” (a process that had originally begun some six years ago in Mazara del Vallo). Mazara del Vallo, the Blue Sea Land event and Sicily in particular had, in fact, now become the centre of dialogue, a sort of ‘Mediterranean Chernobyl’, metaphorically-speaking - the eventual aim being to export this unified model of a cultural and economically-driven approach there to where there are similar clusters of organisations and districts elsewhere in Europe, it was revealed. Activities within this model were based on small-sized enterprises, it was explained, and very similar to the economies of African countries in that respect, and therefore a role model and template in market terms for other countries and regions in similar positions of needing to utilise and optimise their resources economically so as to provide employment and future development potential in the process. If opportunities could be created and then exploited, it could only lead to a better future, particularly given the numbers of people migrating at the present time. The mayor went on to add that Mazaro del Vallo was proud to host such an initiative, particularly when dialogue internationally was difficult, pointing out that given Mazara del Vallo’s declared commitment to multi-ethnicity and multiculturalism since the 1970s, where else would such an event be held? In promoting tolerance, people were able to live together there as opposed to being in segregated groups, he observed, and showing that Mazara del Vallo was a symbol and hope for

the future. Other speakers spoke about the need for other regions to adopt a similar, welcoming attitude to migrants, as well as the need to re-establish the role of being a ‘core’, just as Europe does on the international stage, but this can only be achieved by co-operation and is the only way to start achieving better conditions for workers. Food in particular in terms of the food business and it being shared across cultures, it was felt, was a good way to do this, and could help boost the industrial sector at the same time. Some universities, it was pointed out, were already studying Mazara del Vallo, and in particular the Kasbah, as a case in point, looking at how parts of it had been neglected, but are now, and have already been, re-generated. The bringing of water, electricity and other utilities to this migrant area had been responsible for an increase in trust, for example, and now there was increased discussion to rectify the rest of the city. Mazara del Vallo has some 60,000 inhabitants, and the people there have come to feel that they are the owners of the public spaces, an attitude which could be launched like a flow into the Mediterranean Sea to elsewhere, it was suggested, in a ‘no war, no war ships, only dialogue’ approach, the aim being for Mazara del Vallo itself to eventually become a UNESCO world heritage area. The population of the countries bordering the southern Mediterranean is predicted to increase to 360,000,000 in 30 years (there having been an increase of 42,000,000 people in the last 30 years). Soon, there will be 500,000,000 million people, a population larger than Europe as a whole. There will be an interface point of populations in the sub-Saharan Africa area, it was suggested, driving the need for a focus on the future of co-operation.

Blue shows A range of leisure and entertainment activities aimed at the 40,000 visitors to the event. 55

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Hygiene rating display becomes statutory in Wales From this month, a new law introduced by the Welsh government that is putting Wales at the forefront of promoting the standards of food hygiene, will mean that businesses in Wales that serve or sell food will be required to display their food hygiene rating at their premises. A statutory requirement When people buy their food, they want to be sure that the place they’re buying from follows good food hygiene practices. After all, those businesses that aren’t hygienic put consumers’ health at risk, from minor cases of food poisoning to more serious, even fatal, illness. For example, the 2005 E.coli outbreak in Wales – the second biggest ever in the UK – tragically resulted in the death of Mason Jones and included 150 other cases including 31 hospital admissions and longterm health consequences for several children. It is estimated that there are around a million cases of foodborne illness in the UK each year, resulting in 20,000 hospital admissions and 500 deaths. As well as the 56

pizzapasta AND ITALIAN FOOD

obvious public health impact, it is estimated that the cost to the UK is about £1.9 billion. The now statutory scheme will cover places where people eat out, including restaurants, takeaways, mobile caterers, cafés, hotels and pubs; places where people shop for food, such as supermarkets, bakeries and delicatessens; and establishments such as schools, hospitals, children’s nurseries and residential care homes. The statutory scheme introduced by the legislation is based on the current voluntary Food Hygiene Rating Scheme, operated by local authorities in partnership with the Food Standards Agency (FSA) Food outlets will be rated from 0-5 on criteria such as how the food is prepared, cooked and stored and the condition of the premises and how food safety within the

business is managed. A ‘5’ rating means hygiene standards are very good and 0 means urgent improvement is necessary. While a 0, 1 or 2 rating requires businesses to make improvements, there may not be an imminent risk to health. If a business receives a low rating, local authorities undertake follow up action with the operator and can use a range of enforcement tools to ensure that the necessary improvements are made. Immediate action is taken when an imminent risk of injury to health is identified. Mutual benefits Good food hygiene is important to consumers and food businesses too, and the new scheme will benefit both consumers and food businesses. December 2013

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law For consumers, the rating will mean they are able to make informed decisions about where they choose to eat or shop for food. For businesses, good food hygiene means a good hygiene rating. This could increase trade, as well as meeting food law requirements and protecting their customers from foodborne illness. Every business is capable of achieving a rating of 5 and food businesses that comply with food hygiene requirements have nothing to fear from the new law. This will be the first statutory scheme in the UK – however, other countries, states and cities have similar compulsory schemes in operation, including Denmark, New York, Los Angeles County and Auckland. In Los Angeles, there has been a 20% decrease in foodrelated hospitalisations since a scheme was introduced in 1998. Research into the Danish scheme has shown that 88% of food business operators in Denmark think the scheme is a good idea. It has helped consumers make more informed choices, with 67% saying they would turn down a restaurant with a poor rating, and 59% having chosen another restaurant because of a bad score. The FSA has said that it will be reviewing the operation of the scheme one year after its implementation. More than 23,000 food businesses in Wales have already received a rating under the

“

voluntary scheme, and many have improved their rating following advice from their local authority food safety officer. Under the current voluntary scheme, however, businesses do not have to display their rating sticker if they do not wish to do so, meaning the information is not always readily available for the consumer as they enter the business. However, the new law in Wales will now mean that food businesses will have to display their rating in a prominent place – such as the front door or window – and at every entrance. The business operator and relevant staff will also have to provide the information verbally, if asked, either in a face to face situation as well as over the phone. Enforcement The date the statutory scheme came into effect was 28 November, and local authority officers will enforce the statutory scheme in their area and ensure ratings are correctly displayed (they can be contacted by businesses needing advice on the display of stickers and how the legislation will apply to them). Local authorities will issue new stickers from the end of November and businesses will be required to display these. As well as being displayed at businesses’ premises, ratings will also continue to be available on the FSA web site at food.gov.uk/ratings. As in the current voluntary scheme, the

frequency of inspections under the statutory scheme will be based on an assessment of risk to the consumer, such as the type of food business, the nature of the food handling which takes place, and the size of the business. If a business feels that their rating is unjust, they can lodge an appeal and will also have the right to comment upon it. Any comments made in this “right to reply” may be displayed on the FSA web site. And if they have undertaken improvements since their last inspection, they can also request a reinspection to see if the rating should be changed. From November 2014, the scheme will be extended to include food manufacturers, wholesalers and transporters that supply to places where people eat and buy food.

If I was looking to open a high street

retail pizza business today and needing

sound advice and information, PAPA would be my first point of contact Maurice Abboudi RED HOT RESTAURANTS LIMITED

”

tel: 01291 636333 web: www.papa.org.uk www.papa.org.uk

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pizza my world

A Pizza My World Paolo Veneroni, director of sales for CQS in Scotland, first started in food service in his late teens in Italy, working alongside his father for the spirit and liquor manufacturer FernetBranca and cake manufacturers Alemagna before moving to, and settling in, Scotland 24 years ago. He has worked for CQS and its parent company Continental Wine & Food Ltd (a specialist, Italian influenced supplier to independent caterers) since 1994 as a sales executive first, rising through the ranks to the position he holds today. ontinental Quattro Stagioni (CQS) is a specialist importer, agent and distributor of Italian and continental food and wine and is a division of Continental Wine and Food Limited (CWF). From its centres in Huddersfield, Edinburgh, Glasgow and Newcastle, CQS supplies a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers. CQS represents Italian wineries such as Cantina di Soave and Rocca delle Macie and has exclusive distribution agreements with La Molisana pasta, Montana meats and Roccheta waters.

pizzapasta AND ITALIAN FOOD

✁

7.00am

7.00am I let my wife get up slightly earlier to give her space, as she’s not a ‘morning type’ of person! I give her a wide berth until she’s had breakfast. Then I take my daughter to the train station in Linlithgow where we live to catch the 7.30am to Glasgow where she goes to Art College. Then I drive the 10 miles or so to our depot in Kirkliston near the Forth Road Bridge, north of Edinburgh. It’s a great location, not only because is very near my home, but more importantly for our vehicles as it is next to all major routes. CQS delivers throughout Scotland with its fleet of 7.5 to 22 tons trucks, six days a week. The day has started much earlier for some of my

colleagues though. By 4am chilled and frozen goods start to be loaded onto our multitemperature vehicles and by 6am our drivers have left for another day of deliveries. Dry goods are picked and loaded the night before and orders from emails, faxes and voicemails added on. We also run a late service for clients opening after 4pm, and a Saturday morning run into Edinburgh and Fife. With two Cash & Carry operations in both Edinburgh and Glasgow, open to clients willing to

collect and pay, we pride ourselves in giving the best possible service in Scotland. These have been a very successful addition to our traditional delivered side of the business for over a decade now.

8.15am

8.15am I usually spend most of the morning at my office following up on emails and other correspondence, meeting with warehouse and office staff to iron out any problems, unless I

am travelling to parts of Scotland for my calls. Although a director of the company, I still have my clients to look after, just as any other of my 10 strong field sales team. Many have been with the company a long time and I consider this an endorsement for our organisation as an excellent employer to work for. CQS is the food service division of Continental Wine & Food ltd, founded by our chairman, Marino Bevilacqua, and based in Huddersfield since 1961, where our Head December 2013

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pizza my world Office is. Our heritage and experience in the field of distribution of specialist food and wine products is second to none, and working for a familyowned company makes us unique in a world of globalisation and multinationals, very much like our customer base, who tend to be independent caterers with a passion for the industry.

11.00am

11.00am I leave the office to go and see clients. We get most of our orders through our Tele Sales office where five operators are kept busy by calling on average 400 clients a day, but there’s nothing better than seeing people face to face and getting a feel for what’s happening out there with competitors, new products, trends and fashions. TV has done us a great service in recent times in making the public aware of the wonderful produce of Italy, but I must mention the work carried out over the last 100 years of

Italian immigration in Scotland by my fellow countrymen and women who have worked tirelessly promoting Italian cuisine. Names such as Valvona & Crolla in Edinburgh, Nardini’s in Largs to name but two, are some of the pioneers of our industry, and still our clients to this day.

1.00pm

1.00pm Lunch! Or more often just a sandwich, depending on circumstances. I try and eat at one of our client’s places, as I believe in supporting our loyal customer base first whenever I can. I am very lucky in living in Scotland - a beautiful land with outstanding natural resources and local produce, of which our clients take full advantage of, incorporating locally sourced fresh products in Italian and Mediterranean inspired recipes. We have recently run our first Christmas Trade Show at the historical Merchants House in George Square, Glasgow, and we are

very busy following up on a successful event to which over 300 clients were invited to sample and enjoy special deals on the day. It went so well we are planning to repeat the event next year in England this time. In the afternoon most problems arising from today’s deliveries have popped up and need to be taken care of. We carry in excess of 1600 lines in our product portfolio and it is a mammoth task to have everything in stock, but I can rely on my colleagues in Purchasing and Transport to do their best to chase up suppliers and goods. We are fortunate in having in total five depots nationally, so most of the time we can get products despatched to us very quickly. I hate letting clients down as I know how frustrating it is when ordered goods don’t show up in time, and on many occasions we have criss-crossed the country to put things right. Our rate of success, which we measure comparing what was ordered

by clients to what was actually delivered, is near 99% so I can’t complain too much.

3.00pm

3.00pm I am back at my office to oversee the state of sales for the day after and to tie things over with sales personnel and colleagues in general and keep up with what’s going on. In this age of technology life is much easier for communication and speed of response to our clients’ needs, but can also be detrimental to our personal space as we are never really ‘off the hook’. I try and be home by 6.30pm, as my wife works late at the school where she’s head teacher and needs her dinner ready when she comes home, or I have to suffer the consequences! I often cook her something I have seen made by clients and use her as guinea pig. Both my daughter and son are back by now, that’s when I can finally relax maybe with a glass of wine and watch some TV.

SUBSCRIPTION ORDER FORM Please provide the following information: Name of applicant: ..................................................................... Position: .......................................................................................

✁

Business/Company Name: .........................................................

Type of business (please tick as appropriate) Pizza Restaurant

Caterer

Pizza Delivery/

Supplier

Pasta Restaurant

Take-away

Manufacturer

Italian Restaurant

Agency/PR

Retail Buyer

Other (please state)

Would you like to receive information on full membership of the Pizza,

Address: .......................................................................................

Pasta & Italian Food Association? YES/NO

... ..................................................................................................

I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

..................................................................................................... ......................................................Post Code:..............................

Card No: ________________________ Valid From _______ /_______

Tel No:.......................................................................................... Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____

Fax No:......................................................................................... email............................................................................................

Name on Card:__________________ Post Code_________________ House No. _______________ (for security purposes only)

Subscribe on line at www.papa.org.uk

P&PDec13_p60-64_Layout 1 13/12/2013 10:26 Page 60

health and safety

Driver safety in the pizza business A quick look at www.youtube.com will bring up a host of pizza delivery accidents, both in cars and on bikes, observes Craig Kitchen (an ACII chartered insurance broker with ICB Group UK). In many of these clips, the identity of the brand can clearly be made out, which is not a good advert for your business. The public perception of pizza delivery is often one of irresponsible moped riders driving around unsafely with a 30 minute time window to beat. In practice So, how does the truth differ from this? In practice, many deliveries are not carried out by moped at all, but by car. The car is rarely branded and is often owned by the driver. And the days of 30 minutes or your pizza is free are a thing of the past… In practice, the main safety factors for pizza delivery drivers can be summed up into two areas, the journey to and from the customer and the exposure to the driver whilst delivering. The main risk of the journey is an accident, likely to be more serious if a moped is involved and once stopped, the risk moves to that of some harm coming to the driver, either by robbery of cash or goods, assault or perhaps horseplay. A sensible risk management programme is not too difficult to put into place to help protect drivers and the business and drivers are likely to feel more valued, if they feel they are being looked out for. Pizza delivery drivers in their own cars should have their driving licences checked on a regular basis for authorised groups and any convictions, say six monthly. If in doubt, the findings should be checked with the insurance company or broker. Additionally, business (pizza delivery) insurance, MOT and road fund licence should be checked for validity. Any accident or police stop will highlight any shortcomings and this will come straight back to the employer as well as the driver. Other considerations Mopeds are usually supplied by the business and must be regularly maintained and kept in good order and again, licences should be checked for anomalies. The vehicle may be mechanically checked by the authorities following an accident and any shortcomings would point straight back to the 60

pizzapasta AND ITALIAN FOOD

employer. Additionally, protective clothing in the form of an approved helmet would need to be supplied along with any suitable clothing for two wheeled delivery. Specific items such as armoured jackets and hi-vis may not be legal requirements, but would be a valuable addition to the delivery rider. It also provides advertising for the business, if branded as well. Journeys themselves should be planned to be the most efficient and should not require that the employee has to break the speed limit or drive dangerously to make the delivery. Additionally, drivers should be trained and encouraged to learn basic defensive driver techniques such as not driving too close to the car in front and not slamming on the brakes in the middle of a busy road when they realise they have just passed their drop point. Many delivery journeys will be at night, so the axiom “be safe, be seen, be able to see”, should be incorporated into delivery procedure, as should certain types of adverse weather conditions such as using mopeds in the snow. The delivery itself can be overlooked but staff can be exposed to a wealth of new risks which may be fuelled by drugs or alcohol, when the employee is at their most exposed ie. carrying goods, cash, alone and in unfamiliar territory, perhaps late at night or in the early hours. Restriction of cash being carried via dropbox on return to base, a set procedure for delivery to include callbacks and possibly lone worker devices with “trigger” words, may help to protect the employee and the delivery, not to mention future custom. Health and safety Health and safety is a much quoted and much ridiculed phrase these days, but nevertheless, is a legal requirement for all employers and employees.

Properly used, its role is essentially to protect employees from harm and take action against those employers (or employees) that don’t abide by the law. A written risk assessment and safe delivery method will be required to be developed and incorporated into your policies and procedures. This must also be communicated to affected employees. An auditable trail would also be expected to be in existence to demonstrate that employees are aware. It needn’t be many pages, which, frankly, may not get read by the affected employees. Instead, it should cover off the main risks of delivery, such as those mentioned above plus any other significant ones and provide information as to how the business plans to control those risks. For example, in the event of bad weather affecting delivery by moped, only car drivers will be used until the weather improves. Perhaps when delivering to a suspect area, or when the driver is unhappy at something unusual, a further call back is carried out to verify the customer and any lone worker device is checked to be active and working. Sometimes, despite the best of planning, something does go wrong and it is important to ensure that a proper procedure is in place to deal with things. If a road accident occurs, someone should take charge of the collation of information and liaising with the authorities such as the police or ambulance. The employee may have sustained injuries, particularly more likely if it is a moped rider and somebody will need to liaise with the family/parents. Factual information should be collated by a responsible person and the appropriate report made to the insurance company concerned. This will likely need a claim form, a copy of the driver’s licence and full

details of all the parties involved, along with details of police officers numbers etc and any hospitals where someone has been taken to. The more information that can be obtained quickly, the better. Similar issues will arise if the employee is injured as a result of a robbery or suchlike when delivering. However, additionally, the local authority Environmental Health Officer may become involved as the employee has been injured in a workplace accident rather than a road traffic accident. This would likely lead to scrutinisation of your employee safety arrangements and a further visit to your premises. Accidents should be followed up by management and an investigation carried out to establish the root cause. From this, revised measures can be considered to prevent it happening again, or with the consequences reduced. Even an incident where there is no damage results in some sort of downtime and this all has a cost impact to the business. To conclude, a basic system of checks should be part of the day to day running of the business, along with proper training for employees and a system of at least self-audit and improvement for major risk areas. Employees should be consulted as to their perception of the risks they face and controls put into place to help them, and the business, manage those risks. ICB Group arrange insurance for businesses carrying out food delivery using delivery cars/vans, mopeds and owner drivers. In addition they also provide clients with advice and assistance regarding risk management and driver safety (further information can be obtained from Craig Kitchen at ICB Group on 0208 568 2021, craig.kitchen@icbgroupuk.com). December 2013

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index registered suppliers C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774

The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk

www.papa.org.uk

Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com Doughball Pizza Ltd. 353 Manchester Road, Haslingden, Rossendale, Lancashire BB4 6PT Contact: Giovanni Pillitteri Tel: 01706 831159 doughballpizza@hotmail.co.uk

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk Craig Kitchen ACII c/o Isleworth Office, 650 London Road, Isleworth, London TW7 4ES Contact: Craig Kitchen Tel: 0208 326 1046 Fax: 0208 560 7044 craig.kitchen@icbgroupuk.com www.icbgroupuk.com

Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 / Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie

General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk Giovanni Rana (UK) Ltd United House, 39-41 North Road, London N7 9DP Contact: Nigel Wilcock Tel: 0207 700 2413 nwilcock@giovannirana.co.uk www.giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 Fax: 01606 48680 Greencore Grocery Barlby Road, Selby, North Yorkshire YO8 5BJ Contact: Jennie Stone Tel: 01757 269000 / Fax: 01757 701916 jennie.stone@greencore.com www.greencore.com Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 Fax: 01706 869749 nazir@kirenfoods.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Lands’ End Corporate & Teamwear Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 neel.raura@landsend.co.uk www.landsend-teamwear.co.uk Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

Martin Mathew & Co 140 High Street, Cheshunt Herts EN8 0AW Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

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index registered suppliers PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk Minster Fine Foods Ltd. Park View House, 16 South Street, Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Pizza Trading Co Ltd Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: John Mullen Tel: 01257 423376 Fax: 01257 472086 john@pizzatrading.co.uk Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone pnoone@technomic.com Tel: (01) 205 991 1234/ Fax: (01) 205 980 3770 www.technomic.com The Cardinal Group The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk

The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 / Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com TICCO Foods Ltd. Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com

The Cheese Warehouse Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Robert Kennedy Tel: 01531 631300 robert.kennedy@meadowcheese.co.uk www.thecheesewarehouse.co.uk

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

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December 2013

P&PDec13_p60-64_Layout 1 13/12/2013 10:26 Page 63

index of products BEVERAGES Alcoholic Drinks Heineken UK Beer Carnevale Ltd. Heineken UK Coffee Carnevale Ltd. Italian Beer Heineken UK Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

BREAD, CAKES & DESSERTS Bread Rolls & Wraps TICCO Foods Ltd. Cakes & Confectionery TICCO Foods Ltd. Desserts TICCO Foods Ltd. Ice Cream General Mills UK Ltd.

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. The Cheese Warehouse Parmesan Eurilait Ltd.

CLOTHING AND WORKWEAR Lands’ End Corporate & Teamwear

COMPUTING SOLUTIONS Computer Delivery Management SystemsInteger Computers Computers/Software Integer Computers

www.papa.org.uk

Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) PD Catering Internatonal Pizza Accessories Pizza Plus Foodservice Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. W&H Marriage & Sons Sorrento Express Ltd. The Fresh Pasta Company Ltd. W&H Marriage & Sons Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes) Allied Mills

FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd. TICCO Foods Ltd.

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. The Fresh Olive Company Olives Donatantonio Ltd. Leathams PLC The Fresh Olive Company

INSURANCE Craig Kitchen ACII

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Servicing & Spares Whitco Catering & Bakery Equipment Ltd. Serving Pasta King (UK) Ltd.

MEAT Bacon Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Stateside Foods Ltd. TICCO Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Minster Fine Foods Ltd. TICCO Foods Ltd.

Pancetta Carnevale Ltd. Minster Fine Foods Ltd. Pepperoni Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Salami Carnevale Ltd. Minster Fine Foods Ltd.

OILS & VINEGARS Olive Oil Donatantonio Ltd. Leathams PLC

PASTA, POLENTA, GNOCCHI & RICE Gnocchi The Fresh Pasta Company Ltd Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Minster Fine Foods Ltd. Pasta (Fresh) Giovanni Rana (UK) Ltd. La Tua Pasta Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Foods Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Pizza Bases & Crusts Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.

PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd. Stateside Foods Ltd.

READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Greencore Grocery Garlic Spreads & Mixes Stateside Foods Ltd. Mayonnaise & Other Dressings Greencore Grocery

Pasta Sauces Greencore Grocery Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Greencore Grocery Pizza Sauces Greencore Grocery Leathams PLC Pizza Trading Company Ltd. Stocks Greencore Grocery

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc Training Publications The Cardinal Group

TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: Geoff Parsons Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese* Camilla Deane Bel UK

Andrew Gallagher Papa John’s*

Mark Edmonds Whitworth Bros Ltd

Stephen Hull Giovanni Rana

James Woodman Heineken

Ian Kent Stateside Foods*

Graham Corfield Just Eat

Alan Ribakovs Whitworth Bros Ltd

(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

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