SPECIAL PIZZA The new era of the most iconic Italian dish

2 - 2020 - 2 ITALIANFOOD.NET 94 SPECIAL PIZZA PIZZA SPECIAL -

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phenomenon is particularly true in in true particularly is phenomenon

wide demand for Italian products. This This products. Italian for demand wide 20_000780-RIVISTA_ITALIAN_FOOD_02_20

Jan-Sept. 2019 - Source: Annual Pizza Power Report Report Power Pizza Annual Source: - 2019 Jan-Sept.

”. There is a world- a is There ”. tools advertising

social media media social of adoption growing the

locations locations locations locations

+3.51% +3.51%

-0.47%

and and pizzas gluten-free for preference

41,573 36,151

̆

̄

a rising rising a restaurants, pizza by choices

, expanding topping topping expanding , pizza frozen for

billion dollars dollars billion dollars billion

-1.33% +3.17% increasing demand demand increasing an economies,

18.53 18.53 27.80

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in developed developed in industry pizza online the

trends include the soaring success of of success soaring the include trends

and operational risks. A few notable notable few A risks. operational and Store chains Store Independent pizzerias Independent

fuctuations in the price of ingredients ingredients of price the in fuctuations

the industry will be challenged by by challenged be will industry the

the market. However, the growth of of growth the However, market. the locations. a for turnover, in +3.17% of increase

franchisees are expected to drive drive to expected are franchisees had no variations in the amount of of amount the in variations no had an recorded chains Retail latter. the

food pizza market and rising pizza pizza rising and market pizza food to 18.53 billion dollars (-1.33%) but but (-1.33%) dollars billion 18.53 to than locations more signifcantly

youth population, an accelerated fast fast accelerated an population, youth pizzerias saw their turnover drop drop turnover their saw pizzerias have frst the if even groups, large of

disposable income, an increasing increasing an income, disposable comparison to that, independent independent that, to comparison sales the with up caught not still have

growing urban population, escalating escalating population, urban growing to 36,151 in September 2019. In In 2019. September in 36,151 to pizzerias independent Report, Power

writes in a note: “Factors, such as a a as such “Factors, note: a in writes their premises (+3.51%), amounting amounting (+3.51%), premises their Pizza annual its in Magazine Pizza

company that carried out the study, study, the out carried that company there was a growth in the number of of number the in growth a was there PMQ by analysed and Expert CHD

. Koncept Analytics, the the Analytics, Koncept . 2023 and value of 27.8 billion dollars. Likewise, Likewise, dollars. billion 27.8 of value by released fgures the to According

after year in the period between 2019 2019 between period the in year after

with a growth of +10.2% (CAGR) year year (CAGR) +10.2% of growth a with

market will reach 233.3 billion dollars dollars billion 233.3 reach will market in the United States United the in growing are chains Store

the global pizza pizza global the years three next

Global Pizza Market Report, in the the in Report, Market Pizza Global

9% respectively. According to the the to According respectively. 9%

growth rates amounting to 6.4% and and 6.4% to amounting rates growth

North America will achieve smaller smaller achieve will America North

Asia Pacifc. Western Europe and and Europe Western Pacifc. Asia

in Eastern Europe and + 23.4% in in 23.4% + and Europe Eastern in

in the upcoming three years: +23.5% +23.5% years: three upcoming the in

and forecasts a double-digit growth growth double-digit a forecasts and

delivery, full service and fast food) food) fast and service full delivery,

(including takeaway, takeaway, (including 2019 in trade

of over 150 billion for the total pizza pizza total the for billion 150 over of

International has estimated a turnover turnover a estimated has International

Euromonitor Euromonitor world.” the throughout

the success of the Mediterranean diet diet Mediterranean the of success the

traditional Italian food and a symbol of of symbol a and food Italian traditional

say, “holds its ground as a gem of of gem a as ground its “holds say,

100 billion euro in 2019. “Pizza”, they they “Pizza”, 2019. in euro billion 100

that the global turnover exceeded exceeded turnover global the that

during World Pizza Day confrms confrms Day Pizza World during E

The data released by Coldiretti Coldiretti by released data The

is not just a fowery phrase. phrase. fowery a just not is

veryone loves pizza and this this and pizza loves veryone

Marianna Notti Marianna

chains are growing. Italian and Neapolitan pizza are increasingly popular increasingly are pizza Neapolitan and Italian growing. are chains

The forecasts for the upcoming three years are excellent. In the United States, States, United the In excellent. are years three upcoming the for forecasts The

profitable business profitable Pizza, global a 4 Outlook EN3 SEGN

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the Germans (4.2), the ritish (4), the the (4), ritish the (4.2), Germans the Source: Euromonitor International and CHD CHD and International Euromonitor Source: - food fast and service full delivery, takeaway, *Including Expert

paniards (4.3 kg), the French and and French the kg), (4.3 paniards

20_000780-RIVISTA_ITALIAN_FOOD_02_20

in Europe with .6 kg, followed by the the by followed kg, .6 with Europe in

year, while the Italians lead the list list the lead Italians the while year,

illion illion B illion illion B

capita consumption euals 13 kg per per kg 13 euals consumption capita

596,186 77,724 46.34 $ $ 154.8 154.8 $

According to oldiretti, their per per their oldiretti, to According

the world-wide pizza consumption. consumption. pizza world-wide the

PIZZA MARKET* PIZZA UNIT SALES SALES UNIT PIZZERIAS MARKET° PIZZA

Americans spearhead the rank list of of list rank the spearhead Americans

WORLD WORLD AVERAGE AVERAGE US OF NO. STATES UNITED

USA leads the global list list global the leads USA

Pizza per capita consumption: consumption: capita per Pizza

particularly sticks out here”. out sticks particularly

buffalo mozzarella is an example that that example an is mozzarella buffalo

that are real Italian excellences. The The excellences. Italian real are that

remains an added value for products products for value added an remains

Apple tells us: “Traditional Italian food food Italian “Traditional us: tells Apple

2020 quick facts quick 2020 pizzeria located in the Big Big the in located pizzeria PizzArte the

Bruno Cilio, co-founder of of co-founder Cilio, Bruno as ork, New

Source: Pizza Power Report: Top Pizza Chains in the US the in Chains Pizza Top Report: Power Pizza Source:

Lou Malnati’s Lou 20 Lou Malnati’s Lou Pizza Ledo

Donatos Pizza Pizza Donatos 19 Mountain Mike’s Pizza Mike’s Mountain Malnati’s Lou

Blaze Pizza Blaze 18 Donatos Pizza Donatos Pizza Howie’s Hungry

Monical’s Pizza Monical’s 17 Sbarro Pizza Fired Wood Brizz

Domino’s 16 Godfather’s Pizza Godfather’s Pizzeria Piper Peter

Gatti’s Pizza Pizza Gatti’s 15 Pizza Ranch Pizza Pizzeria LaRosa’s

Ledo Pizza Ledo 14 Blaze Pizza Blaze Inn Pizza

Pizza Ranch Ranch Pizza 13 Cicis PizzaRev

PizzaRev 12 Jet’s Pizza Jet’s Kitchen Italian Villa

Pizza Factory Factory Pizza Pizza Shakey’s 11 Chuck E. Cheese’s E. Chuck

Shakey’s Pizza Pizza Shakey’s Giordano’s 10 MOD Pizza MOD

Dion’s Pizza Dion’s Pizza Fired Wood Brixx 9 Parlor Hungry Howie’s Pizza Howie’s Hungry Parlor

Pizza Ranch Pizza Mushroom Mellow 8 Round Table Pizza Table Round

Domino’s Grimaldi’s 7 Marco’s Pizza Marco’s

Marco’s Pizza Marco’s Pizza Dion’s 6 California Pizza Kitchen Pizza California

Anthony’s Coal Fired Pizza Fired Coal Anthony’s Pizza Fired Coal Anthony’s 5 Papa Murphy’s Pizza Murphy’s Papa

MOD Pizza MOD Bertucci’s 4 Papa John’s John’s Papa

Pieology Pizzeria Pieology Pizzeria LaRosa’s 3 Little Caesars Little

Bertucci’s Bistro Pizza Oregano 2 Pizza Hut Pizza

Papa Gino’s Pizzeria Gino’s Papa Kitchen Pizza California 1 Domino’s

FASTEST GROWING FASTEST VOLUMES HIGHEST TOP TOTAL SALES TOTAL TOP

4

Top 20 chains in the US the in chains 20 Top Outlook EN3 SEGN

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World pizza market Arrows indicate the seven region that contribute to the total world pizza market of $ 154.8 B in 2019 (up 4.6%)

+7.5% EASTERN EUROPE +3.9% +2.4% $ 5.4 B NORTH AMERICA WESTERN EUROPE +7.4% $ 53.8 B $ 59 B ASIA PACIFIC $ 13.4 B +6.9% MIDDLE EAST/AFRICA $ 5.4 B +8.3% +3.7% LATIN AMERICA $ 15.5 B AUSTRALASIA $ 2.2 B

All outlets that specialize in pizza, including fast-food pizza, pizza full service restaurants, pizza 100% home delivery/takeaway. Forecasted annual sales growth through 2023 – Source: Euromonitor International (updated November 2019)

elgians (3.), the Portuguese (3.6) and Pizza is the most instagrammable food the Austrians (3.3). While this wide spread, as reports the association, has favoured the development of A study conducted on 2,000 adults imaginative recipes and the use in the U revealed that 63% of of unusual ingredients, it has also respondents between the ages of married traditional recipes. 22 and 35 (Millennials) indicated Italian food as their favourite one. What’s trending in 2020? ne out of 10 people stated that they Whats Hot ulinary Forecast 2020 is appreciated its photogeneity on social the report of the National Restaurant media, especially on Instagram. And Association that highlights the pizza, with 1% of preferences, was trends for F for the year that has the most appreciated food to be just begun. Pizza Today magazine published online. has highlighted how many of these trends affect the world of pizza. The search for eco-friendly packaging, the interest in plant-based proteins, the The search for eco-friendly packaging, the interest in plant-based possibility of delivery and the search proteins and the search for ‘made from scratch’ products, are all for ‘made from scratch’ products, are elements that distinguish the world of pizzerias all elements that distinguish the world of pizzerias and the strengths that will have to be developed in 2020.

96 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 Outlook

50 TOP PIZZA TOP 10 the winners PIZZERIAS of the 2019 edition in 2019

According to the online guide of According to the online guide Italian and world wide pizzerias, igSeven ravel, here is the which gives a ranking of the best ranking of the best pizzerias in 50 Italian pizzerias every year, the world giving out special prizes to the best companies in the world. Here are 1. Spacca Napoli the winners of the 2019 edition Illinois, USA Best Pizzeria in Africa 2019: Pizza in authentic Massimo’s eapolitan style (Cape own, South Africa) 2. The Antica Pizzeria Best Pizzeria in South da Michele America 2019: aples, Italy Sao Paulo (uenos Aires, Argentina) 3. Emily ew ork, USA Best Pizzeria in Brazil 2019: Bráz Quintal 4. Starita (Sao Paulo) aples, Italy

Best Pizzeria in Oceania 2019: 5. Pizzana 400 Gradi Los Angeles, USA (runswick, Australia) A mix of traditional Italian and Best Pizzeria in Asia 2019: ingredients of local production Kytaly (Hong ong) 6. Baest Copenhagen, Denmark Best Pizzeria in Japan 2019: Produces most of the Pizza Studio Tamaky ingredients itself (okyo) 7. 400 Gradi 50 Top Europe 2019: Essendon, Australia 50 Kalò by Ciro Salvo Italian high uality ingredients Pizzeria London (London, England) 8. Del Popolo San rancisco, USA 50 Top North America 2019: eapolitan-inspired pizza Artisan Pizza Breed (ersey City, USA) 9. La Svolta Best Neapolitan Pizzeria Melbourne, Australia outside Italy 2019: Pizza apoletana 50 Kalò by Ciro Salvo (AP accredited) Pizzeria London (London, England) 10. Rudy’s Pizza Source: https://www.50toppizza.it/ Manchester, England

ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 97

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Specialty).

(Guaranteed Traditional Traditional (Guaranteed

20_000780-RIVISTA_ITALIAN_FOOD_02_20

Pizza Napoletana GTS GTS Napoletana Pizza

the qualifcation of of qualifcation the sovereign. the of honour in Margherita

Campana), has obtained obtained has Campana), Pizza called was It Naples. visiting

mozzarella di Bufala Bufala di mozzarella was who Savoy of Margherita Queen

Margherita Extra (with (with Extra Margherita UNESCO. of heritage cultural for basil, and mozzarella tomato, with

with Marinara and and Marinara with the of part as recognized been has maker” flag, Italian the of colours the featuring

Pizza Margherita, together together Margherita, Pizza pizza Neapolitan the of art “traditional The pizza a created Esposito Raffaele Chef

2009 2007 1889

the world. world. the comes from the ffcial ournal of the the of ournal ffcial the from comes

Neapolitan Pizza Association around around Association Pizza Neapolitan gentle extension gentle method Stretch The most offcial mark of recognition recognition of mark offcial most The

the pizzerias certifed by the True True the by certifed pizzerias the organization.

60 to 90 seconds 90 to 60 time Bake

real Neapolitan pizza and a map of of map a and pizza Neapolitan real training by representatives from the the from representatives by training

to discover the characteristics of the the of characteristics the discover to Napoletani, which requires direct direct requires which Napoletani,

spread uniformly on the pizza. the on uniformly spread

issue you will fnd some guidelines guidelines some fnd will you issue called the Assoziazione Pizzaiuoli Pizzaiuoli Assoziazione the called

(chopped into strips) have to be be to have strips) into (chopped

to those of the AVPN. In this special special this In AVPN. the of those to style through another organization, organization, another through style

(chopped in slices) or the for di latte latte di for the or slices) in (chopped

they follow a strict set of rules similar similar rules of set strict a follow they certifcation for their mastery of the the of mastery their for certifcation

the buffalo mozzarella mozzarella buffalo the Cheese

(Guaranteed Traditional Specialty) if if Specialty) Traditional (Guaranteed Individual pizza makers can seek seek can makers pizza Individual

their products with the acronym GTS GTS acronym the with products their regulations. of list detailed salted uncooked salted preparation Sauce

Now pizzerias in the EU can identify identify can EU the in pizzerias Now America based on compliance with a a with compliance on based America

tomatoes

Napoletana name protection in 2010. 2010. in protection name Napoletana food pizza, has certifed 96 pizzerias in in pizzerias 96 certifed has pizza, food

whole peeled plump plump peeled whole Tomatoes

European Union, which granted Pizza Pizza granted which Union, European the growing threat of American fast fast American of threat growing the

Napoletana, which formed to counter counter to formed which Napoletana,

430-480 C° 430-480 Temperature

The Associazione Verace Pizza Pizza Verace Associazione The

wood fred oven fred wood Oven defnition.

the past few decades to protect its its protect to decades few past the

only four, salt, water, yeast water, salt, four, only Dough

organizations have formed over over formed have organizations

pizza are tightly controlled. Several Several controlled. tightly are pizza

180-250 g 180-250 weight Dough

The parameters of the real Neapolitan Neapolitan real the of parameters The

world. the in Italianness of icons the and free from burns, 1-2 cm) 1-2 burns, from free and

Neapolitan pizza has become one of of one become has pizza Neapolitan rim (the famous “cornicione” swollen swollen “cornicione” famous (the rim

Margherita di Savoia to Naples in 1886, 1886, in Naples to Savoia di Margherita 35 cm - Thickness: raised raised Thickness: - cm 35 Diameter

honour the visit of the Queen of Italy Italy of Queen the of visit the honour

Born ‘Margherita’, as legend has it, to to it, has legend as ‘Margherita’, Born Specialty) guidelines guidelines Specialty)

of expanding across the borders. borders. the across expanding of

(Guaranteed Traditional Traditional (Guaranteed

increasingly taking on the challenge challenge the on taking increasingly

the signs of Italian pizzerias are are pizzerias Italian of signs the based on GTS GTS on based

T

unstoppable success and and success unstoppable

for Pizza Napoletana Napoletana Pizza for

pizza abroad continues its its continues abroad pizza

he success of Italian Italian of success he The set of standards standards of set The

James Ferguson James

and preparation of ‘real’ pizza ‘real’ of preparation and

There is a precise set of standards for ingredients ingredients for standards of set precise a is There

timeless icon timeless a

4 Pizza, Neapolitan The Educational EN3 SEGN

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Go to page 100 page to Go

, Phoenix-Arizona , Pomo , Tucson-Arizona , Amore Vero Fort Lauderdale-Florida Fort

20_000780-RIVISTA_ITALIAN_FOOD_02_20 , Napoli di Pizza La Bufarella- , Omaha-Nebraska , Dante Salt Lake City-Utah Lake Salt Settebello

, Sheboygan-Wisconsin , Bistro Prohibition , Chicago-Illinois , Napoli Spacca Lexington-Kentucky Lexington-Kentucky

Pavillon), (Hamburg Tomato Smashing , Pittsburgh-Pennsylvania , Primo Pizzaiolo , Henderson-Nevada , Settebello

, Falls Church City-Virginia Church Falls , Orso Pizzeria Seattle-Washington Anne), (Queen Tribunali Via Pieous , Austin-Texas ,

, Cranston-Rhode Island Cranston-Rhode , Basta Grove-Illinois Downers , Parkers' , San Jose-California San , Lupo Bocca Pizza

, Cranston-Rhode Island Cranston-Rhode , Avvio Centreville-Virginia , Osteria Ciao Doppio Zero Doppio , Mountain View-California Mountain ,

, Washington-District of Columbia Columbia of Washington-District , Menomale Joseph-Missouri St. , Lazzarone Il Corona del Mar-California del Corona Pirozzi,

, Oxnard-California , Settebello Lexington-Kentucky Mall), (Fayette Tomato Smashing , Scottsdale-Arizona , Pomo

, Gilbert-Arizona , Pomo Seattle-Washington , Pulcinella Pizzeria , Flagstaff-Arizona , Olives Fat

, Seattle-Washington , Ristorante Picolinos Aiken-South Carolina Aiken-South Napoli, di Apizza Meanwhile in Belfast, Belfast-Maine Belfast, in Meanwhile

(Randolph St.), Chicago-Illinois Chicago-Illinois St.), (Randolph Rosso Forno (Georgetown), Seattle-Washington (Georgetown), Tribunali Via , Fullerton-California , Fuoco

, South Kingstown-Rhode Island Kingstown-Rhode South , Pasquale's Denver-Colorado , Fired Coal Marco’s , Seattle-Washington , 22 Pizzeria

, Solon-Iowa , Vespa Red Bend-Oregon , Flatbread , Seattle-Washington , Cornuto

(Pizzeria Napoletana), Vienna-Virginia Napoletana), (Pizzeria Crust Seattle-Washington (Westlake), Bella Tutta , Mountain View-California Mountain , Pizzeria Napoletana

, Las Vegas-Nevada Las , Settebello Boise-Idaho , Flatbread , Madison-Wisconsin , 15 Naples

, Newport-California , Settebello Carolina, Greenville-South , Pizza Stone , Plymouth-Michigan , Vino e Pizza

, Milwaukee-Wisconsin , Giorgio San Obispo-California Luis San , House Flour Twain Harte-California Twain Prospector, The

, Miami-Florida , Leggenda La Honolulu-Hawaii , Tavern Fire Brick , Tucson-Arizona , Amore Vero

, Goshen-Indiana , Venturi Irvine-California , Angelina's , Salt Lake City-Utah Lake Salt , Settebello

(Crossroads), Bellevue-Washington (Crossroads), Bella Tutta Richmond-Virginia , Pupatella , Chicago-Illinois , Napoli Spacca

, Oakland-California , A16 Evansville-Indiana , Kitchen Pangea , Seattle-Washington , (Westlake) Bella Tutta

, San Francisco-California San , Mozzeria City-Missouri Kansas , Lazzarone , Seattle-Washington , Hill) (Capitol Tribunali Via

, Culver City-California Culver , Ugo Detroit-MichiganIl , PizzaPlex , San Francisco-California San , A16

(Harlem Ave.), Chicago-Illinois Ave.), (Harlem Rosso Forno Boston-Massachussets , Mast' , Seattle-Washington , City) (Columbia Bella Tutta

, Palo Alto-California Palo , Terún Wilmette-Illinois , Napolita , St Paul-Minnesota St , Punch

, New York City York New , Ribalta York New , Napule ‘e Song , Sheboygan-Wisconsin , Ritrovo Il

, San Diego-California San , Calabria Caffè Atlanta-Georgia , Pizza Amalf , Pittsburgh-Pennsylvania , Pizzaiolo Il

, Pasadena-California , Settebello Francisco-California San , Zero Doppio , New York City York New , Ristorante Fresca Pizza La

, Washington-District of Columbia of Washington-District , Canale Il Dallas-Texas , USA Gradi 400 UNITED STATES UNITED

, Nashville, Davidson-Tennessee Nashville, , Via Porta Branford-Connecticut , Strega

NORTH AMERICA NORTH

, Arlington-Virginia , Pupatella Texas Dallas, , Ristorante Partenope

The AVPN certifed Pizzerias in the world the in Pizzerias certifed AVPN The

.

and olive oil. olive and about 205 thousand litres litres thousand 205 about Oil Olive Virgin Extra

milk or for di latte, sea salt, fresh basil basil fresh salt, sea latte, di for or milk

over 1.7 mln of Kg of mln 1.7 over tomatoes Peeled

fresh mozzarella made with buffalo buffalo with made mozzarella fresh

over 2.3 mln kg mln 2.3 over Mozzarella/fordilatte

grown in Italy, fresh cherry tomatoes, tomatoes, cherry fresh Italy, in grown

over 5.5 mln of Kg of mln 5.5 over Flour sauce made of San Marzano tomatoes tomatoes Marzano San of made sauce

for the DC pizza may only include include only may pizza DC the for (AVPN estimates): (AVPN

fresh yeast and water. he toppings toppings he water. and yeast fresh Annual volume of supply chain products used by afliates worldwide worldwide afliates by used products chain supply of volume Annual

ingredients 00 Italian flour, sea salt, salt, sea flour, Italian 00 ingredients

€355 million €355

the dough is made of only four four only of made is dough the

Annual turnover developed by afliates worldwide (AVPN estimates) estimates) (AVPN worldwide afliates by developed turnover Annual

nly wood-fred ovens are permitted permitted are ovens wood-fred nly

200-year-old eapolitan techniue. techniue. eapolitan 200-year-old 506 (Italians and foreigners) foreigners) and (Italians 506 makers pizza Registered

the pizza is made according to the the to according made is pizza the

793 in 48 countries (Italy, USA and Japan are leading) leading) are Japan and USA (Italy, countries 48 in 793 pizzerias Afliated

o obtain the AP certifcation, certifcation, AP the obtain o

Association was founded in 198. 198. in founded was Association

AVPN in numbers in AVPN

he erace Pizza apoletana apoletana Pizza erace he 5

(rue eapolitan Pizza Association) Pizza eapolitan (rue AVPN Napoletana Pizza Verace Associazione Educational

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The AVPN certifed Pizzerias in the world Following from page 99

Basil & Barley, Colorado Springs-Colorado SPAIN CZECH REPUBLIC Brick Fire Tavern, Honolulu-Hawaii Pizzeria Nando, Manresa-Barcellona Ambiente Pizza Nuova, Prague Flatbread, Boise-Idaho Sciantusi, Benidorm MALTA La Pizza Fresca Ristorante NYC -New York Pizzeria Capri, Castellon-Comunidad Valenciana Sciantusi, Sliema Il Pizzaiolo, Pittsburgh- Pennsylvania Madì Alma Napoletana, Malaga IRELAND Pietro's Pizza, Lihue-Hawaii i Don, Valencia Forno 500, Dublin Ca' Momi Osteria, Napa-California SWITZERLAND HUNGARY Napolitana, San Juan-Puerto Rico Luigia, Zurich, Igen, Budapest CANADA Luigia, Geneva ROMANIA Piatto Pizzeria + Enoteca (Saint John's Midtown), Luigia Lausanne, Losanna Le Petit Naples, Satu Mare Saint John's-Newfoundland Napulè, Meilen Zurich LITUANIA Pie'za, Niagara On the Lake-Ontario Luigia Nyon, Nyon Užupio Picerija, Vilnius Pizzeria Libretto (Ossington), Toronto-Ontario POLAND FINLAND Pizzeria Prima Strada (Fort Street), Forni Rossi, Poznan Via Tribunali, Helsinki Victoria-British Columbia, Zielona Górka, Pabianice Pizza e Pazzi, Toronto-Ontario La Fontana, Tychy CENTRAL AND SOUTH AMERICA Pizzeria Prima Strada (Cook Street), Nolio, Cracovia, Poland BRAZIL Victoria-British Columbia UK Napoli Centrale Panamby, San Paulo Nicli Antica Pizzeria, Vancouver-British Columbia Cal's Own, NewCastle Upon Tyne Abbiamo Fatto Pizza Napoletana, Pizzeria Prima Strada (Cobble Hill), 50 Kalò di Ciro Salvo, London Canela Rio Grande do Sul Victoria-British Columbia OakFired, Beccles, Suffolk Ciao Pizzeria Napoletana, Porto Alegre Viva Napoli, Toronto-Ontario A Casa Mia, Herne Bay, Kent 430 Gradi Jundiaí, San Paolo Pizzeria Libretto (Danforth), Toronto-Ontario BELGIUM Napoli Centrale, San Paulo Via Tevere, Vancouver, British Columbia Pizz'Arti, Waregem Baco Pizzaria, Brasilia Piatto Pizzeria + Enoteca (Halifax), Nona, Bruxelles Grazie Napoli, Santo André, San Paulo Halifax-Nova Scotia Bellini, Anversa Artezannale, Juiz de Fora, Minas Gerais Cotto, North Burnaby-British Columbia SWEDEN Leggera Pizza Napoletana, San Paulo Piatto Pizzeria + Enoteca, Charlottetown-Prince Bananas, Stockolm MEXICO Edward Island Pane Fresco, Stockolm Il Castello di Frabo, Ciudad Apodaca Piatto Pizzeria + Enoteca, Moncton-New Brunswick Lilla Napoli, Falkenberg Ardente (Condesa), Mexico City THE NETHERLANDS Ardente (Pedregal), Mexico City EUROPE La Base Pizza, Weesp, Amsterdam Ardente (Santa Fe), Mexico City PORTUGAL Pizza Beppe 4, Amsterdam Napoles, Guadalajara Forno D'Oro, Lisbon GREECE CHILE Muti, Oporto Napolitivo, Athens Mattarello, Santiago Mercantina, Lisbon-Alvalade Na' Verace, Mykonos Brunapoli, Santiago Come Prima, Lisbon AUSTRIA 9 Pizzaioli, Conception M'Arrecreo, Lisbon Riva Favorita, Wien ANGUILLA Mercantina Chiado, Lisbon Pizzeria Italia, Lauterach-Bregenz Artisan Pizza Napoletana, Island Harbour FRANCE SLOVENIA SANTO DOMINGO Motorino, Paris Pop's Place Pizza, Ljubljana Il Caminetto Pizzeria Masaniello, Bordeaux Verace Lubiana, Ljubljana VENEZUELA Le Ferrari, Lyon UKRAINE Portarossa, Pampatar, Isla Margarita Guillaume Grasso-La vera pizza napoletana, Pizzeria Napulè, Kiev COLOMBIA Paris Liberty Diner, Kiev, Ukraine Napule by Vito Iacopelli , Bogotà La Fabbrica di Marco, Toulon RUSSIA ARGENTINA GERMANY Pizzeria Luciano, Moscow Siamo Nel Forno, Buenos Aires Pergola, Kaufbeuren/Allg. Pizzot°, Omsk-Siberia Malafemmena, Berlin DENMARK ASIA Bestia, Hildesheim-Niedersachsen Sticchi's, Aalborg, Nordjylland JAPAN Luigia, Fribourg TURKEY Sakuragumi, Ako Il Forno, Hamburg Nappo, Izmir Amici, Tsukuba

Go to page 101

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The AVPN certifed Pizzerias in the world Following from page 100

Aroma Del Sole, Utsunomiya Maria, Kurashiki -Okayama CHINA La Porta Blu, Nagaoka, Pizzeria Bel Gioco, Hofu-Yamaguchi The Kitchen Salvatore Cuomo Shanghai, Pizzeria Salina, Kanazawa Napoli, Hamamatsu-Shizuoka Shangai - Lujiazui Cervo, Hokkaido Tintarella, Kashiwa-Chiba THAILAND Il Sol Levante, Fukuoka Da Gino, Saga Peppina, Bangkok Magazzino, Kashiba Sul Serio, Tokyo MALAYSIA Pizza Riva, Hiroshima Pizzeria Lucci, apporooaid Pizzeria Dihyang, Kuala Lumpur La Pala,Tokyo Passo Avanti, Chita-Aichi SINGAPORE Alberobello, Isehara Pizzeria Mamma, Okayama Pizzeria L'Operetta La Piccola Tavola, Tokyo Pizzeria Ohsaki, Toda-Saitama PHILIPPINES Cesari, Nagoya Pizzeria e Trattoria da Achiu, iuai La Nostra Pizzeria Napoletana, Cebu City Pizzeria Il Lupone, Tokyo Il Sole Ten-3, Osaka Campanile, Funabashi Pizzeria Cosi Così, itahou OCEANIA Appetito, Okayama Pizzeria Dal Segno II, apporo oaid AUSTRALIA Pitta 00, Urayusu Pizzeria GG, Kamakura Pane e Pizza, adfeld, elbourne Spacca Napoli, Takamatsu Pizzeria Antimo, Kiryu-Gunma Verace Pizzeria, Macquarie Park, Sydney Il Sole Rosso, Osaka Il Ritrovo, Wakayama, Wakayama Tartufo, Brisbane Partenope, Hiroo-Tokyo Ristorante Pizzeria Dal Segno, Little Michael's Pizzeria, Camberwell Partenope, Ebisu-Tokyo, apporooaid Mozzarella Bar, Melbourne Birdland Sakai, Fukui Hokuriku Pizzeria l'Ape, hiuoaai Lucio Pizzeria, Zetland Pizza Verde Matsumoto, Nagano Pizzeria Onda, Urasoe-Okinawa 400 Gradi Essendon, Melbourne Icaro, Nara Pizzeria Eigoro, Iyomishima Anema e Core, Meadowban Amici, Tokyo Pizzeria Beatrice, Akashi -Hyogo Da Mario, Rosebery Felix, Hiroshima Pizzeria 99, Osaka Postcard From Napoli, Oatley-Sydney Echi Ponte Vecchio, Osaka Da Zuzu, Tokyo Gigi Pizzeria, Sydney Pizzeria Piace, Morioka Pizzeria Trattoria La Cotta, Nagano La Svolta, Hampton, Melbourne Padrino Del Shozan, Sendai Pizzeria Geco, annaitaa Etica Pizzeria, Adelaide Pizzeria Pilaw, Miyazaki Trattoria Pizzeria Allegro, Umeda-Osaka Il Pizzaiolo, Thornbury, Melbourne Pizzeria L'Arte, y Trattoria Pizzeria Allegro, Ashiya-Hyogo Aperitivo, Leichhardt-Sydney Pizzeria Da Gaetano, Fukuoka SOUTH KOREA Queen Margherita of Savoy, Cronulla Pizzeria Appetito di Heiwacho, Okayama Panello, Seoul Gradi Crown, Melbourne Pizzeria CA PO LI, Tokyo The Kitchen Salvatore Cuomo, Seoul Double Zero, Broadbeach Pizzeria Chiacchierone, Yokohama, Pizzeria Volare, Seoul Circa 900 Pizzeria Napoletana, Melbourne Pizzeria La Gita, Mimasaka, Okayama Vera Pizza Napoli, Seoul NEW ZEALAND Pizzeria Polipo, Hatsukaichi, Hiroshima Pizzeria Da Ali, Daejeon Black Sand Pizzeria and Bistro, Oakura Pizzeria da Ciruzzo, Fukuoka Pizzeria B 6ix, Gwangju-si, Gyeonggi-do Farina, Ponsonby, Auckland Pizzeria da Masaniello, Takarazuka Piano, Donghae-si, Gangwong-do Pizza Pomodoro, Wellington Pizzeria GG, Kichijyoji Musashino-Tokyo Zione, Daegu, Daegu GUAM Da Hachi, Iwakuni TAIWAN/TAIPEI Crust (Pizzeria e Pasta), East Hagatna Uwoza, Matsue La Pala Hsinchu, Zhubei-Hsinchu Ohsaki 2, Kawaguchi Stella Italian Bistro, Per Te, Chiba Chiayi City -Southwestern Taiwan 'A Fenestella, Nagano Pizzeria Oggi DunNan-Taipei City, ZiZi, oaid Pizzeria Oggi MinQuan-Taipei City, Pizzeria Il Blueno, Tsu, Mie K2 Pizzeria-Taichung City Pizzeria Azzurri, Kobe KUWAIT Trattoria Pizzeria SUGATTiii, Tokushima Doppio, Salhia-Kuwait City Pizzeria Verde Ischia, Tsuruoka Solo Pizza Napulitana, Pizzeria Tonino, Tokyo Kuwait City-Al Asimah Pizzeria Pancia Piena, Osaka UAE Pizzeria Hiro, Itami-Hyogo Luigia Dubai, Dubai Pizzeria 21, Shunan-Yamaguchi Ristorante Cavallino, Abu Dhabi

ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 101

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Caprese pizza: selling top the of Name

32 menu: the on pizzas of Number

4,550 weekly: served pizzas of Number

from 150 to 250 for each branch each for 250 to 150 from settings: place of Number

7 São Paulo, 1 Campinas, 2 Rio de Janeiro de Rio 2 Campinas, 1 Paulo, São 7 Locations:

www.brazpizzaria.com www.brazpizzaria.com PIZZARIA BRÀZ

in Italy. Our customers know and value this at Bráz.” at this value and know customers Our Italy. in

exceptional quality ingredients, and when it comes to pizza some of the best are are best the of some pizza to comes it when and ingredients, quality exceptional

value for our customers. One of Bráz Pizzaria’s pillars is the search for for search the is pillars Pizzaria’s Bráz of One customers. our for value

products certainly represent a gain in the perceived perceived the in gain a represent certainly products

the companies here in Brazil. Traditional Italian food food Italian Traditional Brazil. in here companies the

oil, tomatoes) are imported by representatives of of representatives by imported are tomatoes) oil,

The ingredients that we buy in larger volumes (flour, (flour, volumes larger in buy we that ingredients The

in Italy. In some cases we deal directly with them. them. with directly deal we cases some In Italy. in

ingredients and producers that we occasionally meet meet occasionally we that producers and ingredients

attention to trends and are constantly looking for new new for looking constantly are and trends to attention

in Tuscany under the Mazzei brand. We pay close close pay We brand. Mazzei the under Tuscany in

to our wines that are exclusively produced for Bràz Bràz for produced exclusively are that wines our to

Gustarosso tomatoes, Cetara anchovies, oil and up up and oil anchovies, Cetara tomatoes, Gustarosso

, “ranging from Caputo flours, flours, Caputo from “ranging , LC and Bráz brands

Rafael Rigotto Cordeiro, coordinator of the the of coordinator Cordeiro, Rigotto Rafael says

the toppings. “The main ingredients are Italian”, Italian”, are ingredients main “The toppings. the

quality ingredients that are professionally used for for used professionally are that ingredients quality

the long natural fermentation and the choice of of choice the and fermentation natural long the

Pizzeria Bràz stands out for its lightness given by by given lightness its for out stands Bràz Pizzeria

Spearheading the 50 Top Pizza rank list in Brazil, Brazil, in list rank Pizza Top 50 the Spearheading

16TH PLACE - WORLD BEST PIZZA 2019 PIZZA BEST WORLD - PLACE 16TH

BEST PIZZERIA IN BRAZIL 2019 - 50 TOP PIZZA TOP 50 - 2019 BRAZIL IN PIZZERIA BEST

Brazil Bràz

Marianna Notti Marianna

ingredients they choose. Being traditionally Italian is an essential requirement essential an is Italian traditionally Being choose. they ingredients

A small journey through the best pizzerias in the world, to discover what pizza they offer and what what and offer they pizza what discover to world, the in pizzerias best the through journey small A

5

Praising excellence Italian Independent pizzerias Independent

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ufala, Margherita ufala, pizza: selling top the of Name

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na weekly: served pizzas of Number

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1 aufbeuren 1 Location:

httpswww.pergola-ristorante.de httpswww.pergola-ristorante.de PERGOLA

of the country, have got used to this uality. this to used got have country, the of

has a higher cost than the local average but my customers, who come from many parts parts many from come who customers, my but average local the than cost higher a has

purchase from a avarian producer who provides me with an excellent product. My pizza pizza My product. excellent an with me provides who producer avarian a from purchase

all of Italian and Campanian origin, imported from trusted suppliers, except for the flour I I flour the for except suppliers, trusted from imported origin, Campanian and Italian of all

a food product that was formerly only considered a fast food. My ingredients are almost almost are ingredients My food. fast a considered only formerly was that product food a

of Italian pizza and I can now see how people are slowly being more knowledgeable about about knowledgeable more being slowly are people how see now can I and pizza Italian of

I consider it my calling, he says, to try to educate the customer on the taste and uality uality and taste the on customer the educate to try to says, he calling, my it consider I

years and has worked in ermany for as many to raise the uality level of the pizza offer. offer. pizza the of level uality the raise to many as for ermany in worked has and years

has been a member of the Associazione erace Pizza apoletana for 19 19 for apoletana Pizza erace Associazione the of member a been has D’Elia Carmine

AVPN ACCREDITED AVPN

ermany Pergola

(orld renown for est Pizza in the orld, 201) orld, the in Pizza est for renown (orld

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Number of pizzas served weekly: weekly: served pizzas of Number ver 1,000 (runswick), over 7,000 group total group 7,000 over (runswick), 1,000 ver

260 (at the runswick branch) runswick the (at 260 settings: place of Number

1 in ahrain, 1 in the United States United the in 1 ahrain, in 1

6 in Australia, 1 in ew ealand 1 in uwait, uwait, in 1 ealand ew in 1 Australia, in 6 Locations:

https00gradi.com.au https00gradi.com.au GRADI 400

travelling in Europe. in travelling

authentic Italian products here in Australia that recall the gained experiences while while experiences gained the recall that Australia in here products Italian authentic

uality. Australians are travellers and appreciate the possibility of having access to to access having of possibility the appreciate and travellers are Australians uality.

ur roup always buys from the same suppliers, who assure us of the highest highest the of us assure who suppliers, same the from buys always roup ur

buy directly from Italy. resh products, on the other hand, are purchased locally. locally. purchased are hand, other the on products, resh Italy. from directly buy

Art, a specialised Australian importer while the United States and Middle East East Middle and States United the while importer Australian specialised a Art,

op 50 Pizza. or Australia and ew ealand we buy our ingredients from ood ood from ingredients our buy we ealand ew and Australia or Pizza. 50 op

to Australia and his runswick venue is the best pizzeria in ceania according to to according ceania in pizzeria best the is venue runswick his and Australia to

brought eapolitan pizza pizza eapolitan brought Francesco Di Johnny founder Its uwait. and ahrain

has several branches in Australia, but also in the United States, ew ealand, ealand, ew States, United the in also but Australia, in branches several has

oil, the tomatoes, the flour, the salami and the cheeses. he 00 radi roup roup radi 00 he cheeses. the and salami the flour, the tomatoes, the oil,

Many ingredients used in this important chain are Italian, ranging from the the from ranging Italian, are chain important this in used ingredients Many

7TH PLACE - WORLD BEST PIZZA 2019 (ESSENDON BRANCH) (ESSENDON 2019 PIZZA BEST WORLD - PLACE 7TH

BEST PIZZERIA IN OCEANIA 2019 - 50 TOP PIZZA (BRUNSWICK BRANCH) (BRUNSWICK PIZZA TOP 50 - 2019 OCEANIA IN PIZZERIA BEST

5

Australia Gradi 400 Independent pizzerias Independent

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ew openings for ROSSOPOMODORO Marianna Notti

CEO Roberto Colombo confrms an extremely positive trend for all traditional Italian food products in the world and particularly for eapolitan pizza. Already present in many countries in Europe and overseas, Rossopomodoro is planning signifcant new openings in Malta and the United States within Eataly. e are eyeing the U market with great interest, where we have an important presence and a local team. Another target country is the erman macro-area where traditional Italian products are highly appreciated. e are also talking to retail operators world-wide. Colombo, who recognises the cornerstones of the brands success in the craftsmanship of the product and in the professionalism of the pizza makers, is convinced that it is crucial to continue to affrm these values At a time when many operators are entering the market, the risk is to trivialise the product. his is why we aim at enhancing these differentiating elements, starting from the core ingredients (tomatoes, mozzarella, flour and oil), which we purchase centrally from Italian suppliers with whom we collaborate directly and that are able to develop tailor-made products for our brand. A systematic list of ingredients and recipes and the presence of adeuately trained pizza chefs round off the picture of uality management.

ROSSOPOMODORO Countries: Italy, U, rance, ermany, Iceland, Denmark, Portugal, Sweden, Malta, USA, razil, Canada Locations: 2 Rossopomodoro, 1 Rossosapore Upcoming openings: Malta, USA (other markets of interest are also the ermany and the U)

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105 2020 - 2 ITALIANFOOD.NET SPECIAL PIZZA PIZZA SPECIAL -

scamorza and speck at the end of cooking) of end the at speck and scamorza

Artichoke (pizza with artichoke cream, mozzarella, mozzarella, cream, artichoke with (pizza Artichoke pizza: selling Best

5 of which 15 are special are 15 which of 5 menu: the on pizzas of Number

around 700 around weekly: served Pizzas

1 Miami each Miami 1 Locations:

96 covers: Place

httpscaprinewstylemiami.com httpscaprinewstylemiami.com STYLE NEW CAPRI

by my focus on uality. on focus my by

Margherita. Even though this is above average (around 11-12 dollars), the cost does not create any problems, as it is ustifed ustifed is it as problems, any create not does cost the dollars), 11-12 (around average above is this though Even Margherita.

of digestibility, taste and lightness. his is the only way my client will be willing to pay 15 dollars (plus tax) I ask for my my for ask I tax) (plus dollars 15 pay to willing be will client my way only the is his lightness. and taste digestibility, of

consists in explaining to the customer what I do, the value of the ingredients and the characteristics of the product in terms terms in product the of characteristics the and ingredients the of value the do, I what customer the to explaining in consists

but has a nice high crust and looks pretty. I have not adapted to the American taste. As a matter of fact, my ob also also ob my fact, of matter a As taste. American the to adapted not have I pretty. looks and crust high nice a has but

with the collaboration of a cheese maker from ari. I propose a pizza with a precise identity that is not exactly eapolitan eapolitan exactly not is that identity precise a with pizza a propose I ari. from maker cheese a of collaboration the with

do not buy directly but through importers. As for mozzarella, I have invested in some machines and produce it internally internally it produce and machines some in invested have I mozzarella, for As importers. through but directly buy not do

Dallagiovanna and Caputo (also for gluten-free dishes) and 100% Italian Mutti tomatoes and use Men for the toppings. I I toppings. the for Men use and tomatoes Mutti Italian 100% and dishes) gluten-free for (also Caputo and Dallagiovanna

States and allipoli, where he has another restaurant, focuses entirely on the Italian spirit. I use Le 5 Stagioni flour, flour, Stagioni 5 Le use I spirit. Italian the on entirely focuses restaurant, another has he where allipoli, and States

opened this pizzeria in Miami each, lorida. Massimiliano, who commutes between the United United the between commutes who Massimiliano, lorida. each, Miami in pizzeria this opened Stamerra Massimiliano

Miami each, lorida USA lorida each, Miami Style New Capri

traditional and gluten-free Margherita gluten-free and traditional pizza: selling top the of Name

15 menu: the on pizzas of Number

1,500-2,000 weekly: served pizzas of Number

70 settings: place of Number

1 (ew ork) (ew 1 Locations:

httppizzarteny.com httppizzarteny.com PIZZARTE

also from non-celiac people. non-celiac from also

our pizza. e also offer a gluten-free version, to meet a growing demand that arises arises that demand growing a meet to version, gluten-free a offer also e pizza. our

consumer appreciates us for the digestibility, lightness and organoleptic uality of of uality organoleptic and lightness digestibility, the for us appreciates consumer

are Italian, but what matters is to put your identity on the plate. he ew ork ork ew he plate. the on identity your put to is matters what but Italian, are

an affordable cost (the Italian one is subect to high duties). he core ingredients ingredients core he duties). high to subect is one Italian (the cost affordable an

have selected a rooklyn-based producer who offers us an excellent product at at product excellent an us offers who producer rooklyn-based a selected have

area, Italian oil and Campanian mozzarella di ufala. As for the mozzarella, we we mozzarella, the for As ufala. di mozzarella Campanian and oil Italian area,

are the key points e use Italian flour, tomatoes from the ocerino-Sarnese ocerino-Sarnese the from tomatoes flour, Italian use e points key the are

the team who then trained local staff and the pursuit of ualit of pursuit the and staff local trained then who team the y in each ingredient ingredient each in y

as an ancient and extraordinary product. Having capable eapolitan pizza chefs on on chefs pizza eapolitan capable Having product. extraordinary and ancient an as

pizza that is not a slice of dough you can put anything on, but must be respected, respected, be must but on, anything put can you dough of slice a not is that pizza

there is much more knowledge about the product and PizzArte offers a eapolitan eapolitan a offers PizzArte and product the about knowledge more much is there

here was no pizza culture that involved eating pizza at a restaurant table. oday oday table. restaurant a at pizza eating involved that culture pizza no was here

to place any type of topping and that you were supposed to consume on the go. go. the on consume to supposed were you that and topping of type any place to

to ten years ago, pizza here was the classic rigid slice, a sort of container on which which on container of sort a slice, rigid classic the was here pizza ago, years ten to

located in the ig Apple together with Dario Cipollaro de lEro, tells us Up Up us tells lEro, de Cipollaro Dario with together Apple ig the in located pizzeria

Bruno Cilio, co-founder of the PizzArte PizzArte the of co-founder Cilio, Bruno state. embryonic its in still was pizza

PizzArte was founded 9 years ago in ew ork, when the interest in eapolitan eapolitan in interest the when ork, ew in ago years 9 founded was PizzArte

ew ork USA ork ew PizzArte, Independent pizzerias Independent

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Independent pizzerias

Berberé London

Since opening its doors in 2010, it has increased the number of its restaurants to 12 in Italy (the latest one opened in ebruary 2020) and 3 in London. his pizzeria founded by Salvatore and Matteo Aloe continues its advance. he hungry customer will fnd an artisan, seasonal, light, honest pizza that is above all tasty and can be shared. ur success derives from several factors, declares Salvatore Aloe, co-founder of erber, namely the craftsmanship of the product based on live mother yeast, the seasonal organic ingredients, the kind and fast service, the dining space with a simple and welcoming design and the possibility of being delivered. he two entrepreneurs are facing the U market, where the the mozzarella is ior dAgerola, the mozzarella di ufala is brand was turned into Radio Alice, with the same gastronomic Ponte Reale. oday 85% of the ingredients are organic, with a offer as in Italy. It has been faithfully reproduced and allows percentage close to 100% for food. Alce ero, which entered no room for uality compromises. he staff training is central the company in 2015, supplies us with oil, tomato and type 1 It enables you to safeguard the uality of the product in every flour, while we use Mulino Marino for non-wheat doughs. he branch. e have created a structure of 12 people supporting supply of fruit and vegetables is managed locally by the chefs the restaurants. Most of them are dedicated to people, from of the individual pizzerias. recruitment to training and growth of internal resources. erber is not a franchise for which procurement management BERBERÉ - RADIO ALICE is centralised and the suppliers are all the same for all stores, including London. or the key elements we have direct Countries: Italy, London relationships with the breeders, farmers and processors. Locations: 15 (12 in Italy and 3 in London) or example, the capers of Salina are by Salvatore DAmico,

50 Kalò, London

Spearheading the 50 op Pizza Europe simplicity, immediate recognisability of directly buy the ingredients from the ranking and having come in third in flavours and research of raw materials manufacturing companies, cutting the euivalent Italian ranking, Ciro are the restaurants strengths, which out the intermediary. As for flour, I Salvo with 50 Kalò is an illustrious are eually applicable in aples and personally choose the right blend (low- representative of Neapolitan pizza London. eing ambassadors of real protein flours) based on my knowledge in Italy and in the world. radition, eapolitan pizza abroad flls us with and experience. e then use tomatoes pride, says Salvo. As there are no in their various forms but primarily the new openings in sight, the restaurant organic peeled tomatoes from Casa will focus all the more on its uality Marrazzo. ther ingredients are ior offer Constant attention, ualifed di latte di Agerola, the Mozzarella di personnel, in-depth knowledge of bufala and only extra virgin olive oils suppliers and team spirit make it from Campania. I personally know possible that 50 al London perfectly all our suppliers that I select on the mirrors 50 al apoli. his is also basis of essential criteria. I only work due to the fact that the suppliers and with certifed companies that have the raw materials are the same, the dough highest uality products. is only made by me or by two of my very close collaborators. his is how 50 KALÒ we manage to maintain the uality of Countries: Italy, U the offer also abroad. or traceability, uality and control reasons, we Locations: 2

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Independent pizzerias US pizzerias Pupatella target local diners with Italian flavors he owners o the certifed restaurant in Virginia plan more openings in 2020.

Antonella Ciancio

LOCATIONS

PUPATELLA BLUEMONT 510 ilson lvd, Arlington, A 22205 571-312-7230 upatella, one of the few Neapolitan, has built his business certifed Neapolitan pizzerias with his wife. They recently found PUPATELLA SOUTH ARLINGTON Pin irginia and Washington D, new partners to reach out to a larger 1621 S alter Reed Dr, Arlington, A 2220 is looking to open more restaurants audience willing to enjoy authentic 703-67-9076 this year to bring its authentic recipe favors at affordable prices. and neighborhood feel to a fast- growing crowd of travelled American From mom-and-pop to PUPATELLA RICHMOND consumers. First opened in 2010, more locations pupatellarva.com Pupatella has been listed as one of the The company has its roots in irginia, best pizzerias in DC and in the country where it has two restaurants in by the Washington Post, A Today, GLEN ALLEN Arlington and two franchise locations agat, Washingtonian, and other news in Richmond. Algarme and his 10921 road St , len Allen, A 23060 outlets. Enzo Algarme, who named partners are planning to open a frst 80-918-505 the restaurant after his beloved restaurant in Washington D, in the grandmother, whose nickname elegant central Dupont ircle district, was “Pupatella”, or “little doll” in RVA- THE FAN in mid-March. Two more openings will 1 Morris St, Richmond, A 23220 follow in irginia (in Reston, between the end of April and early May, and 80-355-3135 Fairfax, between late summer and Authentic early fall). efore irginia, Pupatellas PUPATELLA, WASHINGTON DC favors at affordable prices history originates from Algarmes Dupont Circle (next opening in March) to reach out a large audience childhood in Naples, in southern Italy. His familys home cooking tradition

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left a mark, and so did his love for THE GUIDE Neapolitan pizza. “My idea was to make the pizza I love TO AUTHENTIC and that I grew up with,” the founder NEAPOLITAN PIZZA told Italianfood.net. Algarme, who came to the nited tates 22 years ago to study medicine, said he decided HOW HOT IS THE OVEN? to venture in the restaurant business when he realized he couldnt fnd any BETWEEN authentic pizza in the Neapolitan-style 800-1,000° F pies available in America back then.

WHAT KIND OF WOOD DO YOU The neighborhood USE? pizzeria concept The idea of a pizza as a cheap meal, Oak that flls your stomach and doesnt break the bank, consumed in a Enzo Algarme, owner of Pupatella HOW MANY PIZZAS COOK “neighborhood” restaurant where owns two of the seven restaurants AT ONE TIME? families and friends gather to simply in D and irginia certifed by the enjoy authenticity and moments Associazione era Pizza Napoletana. 4 together is the philosophy behind The association counts a total of 9 Pupatellas strategy - also in America. members across 32 states. When it HOW LONG DOES “In the , every neighborhood had comes to ingredients, Algarme said he THE PIZZA COOK? its local pizzeria. Everyone has fun tries to fnd authentic products at the memories, like when baseball or right price. The company buys from 1 minute soccer teams hold parties there,” distributors. said Cord Thomas, one of Algarme’s When in 200 he started to make and HOW MANY INGREDIENTS partners. Thomas said the time sell pizza with a food cart, there were ARE IN THE DOUGH? is perfect now for expanding as not many genuine ingredients available American people get a taste of a more in the area, the founder said. “Now we 4 global cuisine and want something can fnd the most organic tomatoes different from old pizzerias. from Italy without any problem.” “eing able to bring Enzos inspired WHAT IS IN THE SAUCE? Algarme fgured out how to replicate pizza taste and profle into local the uality of his pizza, teaching his Tomatoes & salt only neighborhoods is what the customer is staff a process he worked hard to looking for,” he said. master and perfect. WHAT TOMATOES No cutting corners “I put everything I had in the pizzeria, I ARE THE BEST? didnt cut any corners, I did everything Algarme said the authentic Neapolitan right. I studied long hours, I practiced San-Marzano heirloom pizza starts with the four, the tomatoes, long hours,” he said. the mozzarella cheese, to go way down “What I tell my employees is to care WHY BUFFALO MOZZARELLA? to the oven and the mixers. Pupatella about the product and what you do”.

It is creamier, richer & tangier

Pupatella is certified by the Associazione Verace Pizza Napoletana (AVPN). This legal Italian entity defines what true Neapolitan Pizza is, and ensures that each certified pizzeria observes strict traditional Neapolitan pizza making rules.

108 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020

109 2020 - 2 ITALIANFOOD.NET SPECIAL PIZZA PIZZA SPECIAL -

7, rue Neuve, 69001 Lyon 69001 Neuve, rue 7,

perfectly aligned with the Neapolitan style. Neapolitan the with aligned perfectly Opened in February 2020 February in Opened

garnished with premium quality toppings and baked for a few moments at 500°C, 500°C, at moments few a for baked and toppings quality premium with garnished CARMELO

At Pizza Pilgrims you can enjoy a pizza with a double leavened dough, dough, leavened double a with pizza a enjoy can you Pilgrims Pizza At ingredients.

44 rue de Paradis, 75010 Paris 75010 Paradis, de rue 44

and the best producers, who are currently the suppliers of a large part of the used used the of part large a of suppliers the currently are who producers, best the and

Opened in December 2019 December in Opened

understanding the secrets of eapolitan pizza baking, looking for the best pizzerias pizzerias best the for looking baking, pizza eapolitan of secrets the understanding

LIBERTINO

into being after the founders actual pilgrimage to Italy. hey dedicated six weeks to to weeks six dedicated hey Italy. to pilgrimage actual founders the after being into

the London restaurant scene. La pizza dei pellegrini (literally the pilgrims pizza) came came pizza) pilgrims the (literally pellegrini dei pizza La scene. restaurant London the London, Soho London,

grown rapidly ever since, thanks to the increasing demand for better uality pizza in in pizza uality better for demand increasing the to thanks since, ever rapidly grown 40-41 Rathbone Place Fitzrovia - - Fitzrovia Place Rathbone 40-41

he brainchild of the brethren ames and hom Elliot was founded in 2012 and has has and 2012 in founded was Elliot hom and ames brethren the of brainchild he Opened in June 2019 June in Opened

(one of which has very recently opened near uckingham Palace) and one in xford. xford. in one and Palace) uckingham near opened recently very has which of (one POPOLARE CIRCOLO

his U chain of pizzerias offering eapolitan pizza has 11 restaurants in London London in restaurants 11 has pizza eapolitan offering pizzerias of chain U his

Shoreditch

54-56 Great Eastern Street - London, London, - Street Eastern Great 54-56

Opened in February 2019 February in Opened

Pizza Pilgrims, Pilgrims, Pizza a slice of aples in London in aples of slice a

GLORIA

126, rue Esquermoise, 59000 Lille 59000 Esquermoise, rue 126,

Opened in September 2018 September in Opened

frst time in ig Mamma restaurants. Mamma ig in time frst created strong relationships with our our with relationships strong created

BELLEZZA LA

December, offers Roman pizza for the the for pizza Roman offers December, in France and England. We have have We England. and France in

in the French capital and opened last last opened and capital French the in part. We now count 1,200 employees employees 1,200 count now We part. 5 parvis Alan Turing, 75013 Paris 75013 Turing, Alan parvis 5

ibertino that is also located located also is that ibertino pizza. that they are the most beautiful beautiful most the are they that Opened in May 2018 May in Opened

highlights traditional Neapolitan Neapolitan traditional highlights restaurants because we are convinced convinced are we because restaurants FELICITA LA

at Pizzeria Popolare in Paris, which which Paris, in Popolare Pizzeria at and always at the centre of the the of centre the at always and

20 bis rue de Douai, 75009 Paris 75009 Douai, de rue bis 20

our restaurants and particularly so so particularly and restaurants our chefs. ur kitchens are well in sight sight in well are kitchens ur chefs.

Opened in June 2017 June in Opened

Pizza plays the lead role in many of of many in role lead the plays Pizza is homemade by a team of Italian Italian of team a by homemade is

MAMMA PINK

restaurants.” their craftsmanship. Everything Everything craftsmanship. their

through continuous trainings in our our in trainings continuous through their products and the richness of of richness the and products their 111 rue Réaumur, 75002 Paris 75002 Réaumur, rue 111

teaching the catering profession profession catering the teaching freshness. We highlight our producers, producers, our highlight We freshness. Opened in March 2017 March in Opened

partner schools in Italy and continue continue and Italy in schools partner guarantees us excellent uality and and uality excellent us guarantees POPOLARE PIZZERIA

reuires complex organisation but but organisation complex reuires

30 rue Debelleyme, 75003 Paris 75003 Debelleyme, rue 30 from producers in Italy, which which Italy, in producers from

Opened in November 2016 November in Opened points out, “are purchased directly directly purchased “are out, points

BIGLOVE

“All our ingredients”, the company company the ingredients”, our “All

name, menu and decoration. and menu name,

71 rue des Dames, 75017 Paris 75017 Dames, des rue 71

different universe that sports a uniue uniue a sports that universe different

Opened in September 2016 September in Opened

With each restaurant you delve into a a into delve you restaurant each With

PRIMI MAMMA

trattorias a revisited Italian cuisine. cuisine. Italian revisited a trattorias

75011 Paris 75011 and Tigrane eydoux, offers with its its with offers eydoux, Tigrane and

107, boulevard Richard Lenoir Lenoir Richard boulevard 107,

founded in 2013 by ictor ugger ugger ictor by 2013 in founded

Opened in June 2015 June in Opened

branches in France and England, England, and France in branches

B

MAMMA OBER of Italian restaurants with with restaurants Italian of

bigger. The well-known Group Group well-known The bigger. 75011 Paris 75011

ig Mamma is getting even even getting is Mamma ig 133, rue du Faubourg Saint-Antoine Saint-Antoine Faubourg du rue 133,

Opened in April 2015 April in Opened

MAMMA EAST

Marianna Notti Marianna

the Big Mamma Group Mamma Big the

the Big Mamma Group now counts 11 restaurants 11 counts now Group Mamma Big the

of branches The opening of Carmelo, in rue Neuve in Lyon in February, February, in Lyon in Neuve rue in Carmelo, of opening

Paris, London, Lille, and now Lyon. With the last last the With Lyon. now and Lille, London, Paris,

lead role lead pizza Italian plays the plays

Big Mamma, Mamma, Big where Independent pizzerias Independent

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Categories Flours beyond commodities Italian players are betting on items offering high technical performances. The trendiest? hose assurin hih fber content and specifc or eapolitan pia, in pala and pinsa

Marianna Notti

s an icon of Italian food in the world, pizza has been evolving Key points in the last years. This process A Unique taste is the key word: started in Italy and has been closely i.e. ancient grains from Irpinia followed by many professionals (Campania) such as Risciola internationally. “We have gone from generic fours and fast and rough Type “0” and “00” fours represent processes – says Dario Di Norscia, the core oerin and are diversifed Head of Commercial Marketing and specifc or dierent inds o of Molino Iaquone to fours and dough in terms of hydration, specifc and alternative blends and leavening and maturation times. preparations, which, thanks to a greater technical knowledge, are Experts are increasingly showing now being turned into pizzas that interest in stronger fours that are are increasingly easier to digest, suitable for longer processes. tastier, and with a better nutritional balance. Thus, pizza has been and Flours for Neapolitan pizza are still will continue to climb the ranks of the highly praised. dining industry.” “Abroad underlines Riccardo Agugiaro, Managing Director In pala pizza and pinsa romana they and Head of Foreign Markets of are on the rise: as a consequence, Agugiaro & Figna Molini, whose brand ad-hoc blends and preparations are e 5 tagioni is known all over the becoming increasingly popular. world pizza is considered as a proper The demand for products with higher meal of fne dining. Generally, theres fber contents and mineral salts is a tendency towards products that are rising: Type 1, type 2 and wholegrain easier to digest and made with high- fours eet this trend uality ingredients”.

AGUGIARO & INDUSTRIA MOLITORIA FIGNA MOLINI DI MARCO CORRADO PERTEGHELLA ITALMILL MOLINI PIVETTI

Le 5 Stagioni Oro Pinsa Romana Expert StraPizza BellaNapoli Blu Scrocchiarella Professional Pizza Rossa

Soft wheat type 00 flour, lour mix with grain, soy, Soft wheat type 00 flour lends for easy and uick A very versatile product with high protein content, rice, and dried sourdough. Its for pizzeria and certifed by pizza in pala alla romana. that allows for different suitable for all direct and characteristics and balance Associazione erace Pizza Available in the following types of pizza from the indirect dough, with long make it tasty, easy to digest apoletana. Also available varieties Classica, eapolitan to the crispy leavening time, where high and crispy on the outside and in the Rossa variety, for Integrale, Riso enere, one, romana in pala and elasticity is reuired. It is soft inside, with an ancient longer leavening times, up Rustica, rano Duro e teglia, with medium-long recommended also for all bread aroma. Its a 100% to 2 hours. ostrano. leavening times. the dough with maturation natural, M-free certifed. Sacks 10 and 25 g Sacks 10 and 25 g Sacks 5, 10, 25 g at a controlled temperature. Sacks 25 g

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110 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020

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Ingredients: to each Specialties of the Central Italy dough its four In the last years, “Pizzerias” have been experiencing a very positive trend. “At the same time – says Antonio Pizza romana or pizza in pala has an Scocca Export Manager Selezione elongated shape and is flled and baked Casillo – the demand of high-quality directly on an oven peel. It is characterized by ingredients is rising as well as the a dough with high hydration, long leavening strengthening in skills and product time and temperatures of 280°/300°C. The analysis of the “Maestri Pizzaioli” result is a crunchy pizza on the outside and (don’t call them Pizzaioli anymore!!!). very airy inside. The increasing usage of premium fours, for example, is connected to a Pinsa, instead, is prepared with a mix of flours greater attention to the maturation including soy and rice ones. The preparation time. For this reason, our R&D Dept, requires very little yeast and extremely long recently re-organized with new leavening time. It is flled on the surface only professionals, in addition to the highly with oil and salt and it is served with cured skilled team already based in Corato, meat, cheese, and cooked vegetables. Pinsa is working in our labs to offer to the market new products and mix in order and ancient grain fours, which stand the whole body, so to re-discover to fullfll the increasing demand of out in a competitive market. However, traditional scents and aroma”, premium ingredients”. Type “00” line by Linea Pizza still comments Managing Director Molino Dallagiovanna, for example, represents the best selling products Gianluca Pasini. in addiction to the FarPizza abroad, which is a comprehensive This trend is confrmed by Alberto (“0” and “00” type fours) and product range including fours for Naldoni, Managing Director of Molino Nobilgrano (fours with wheat dough with different leavening times, Naldoni: “If on one side the special germ) product lines for pizza, ranging from 6 to over 24 hours. type “00” fours represent the core of offers laNapoletana line. Perfect The range of professional fours for our offer, we are indeed noticing a fours to enhance the excellence the pizzeria channel by Molino Pasini, greater demand for type 2 four and of a Neapolitan Pizza. In 00 variant besides offering “Farina del mio Sacco” in general for wholegrain or other (laNapoletana) and now also 0 fours, also includes the Primitiva particular ones, such as our 10 Cereali. (laNapoletana 2.0) for tastier dough, line, including a type 1, a type 2, and a Another current trend to highlight is these are real Pizzajuolo fours, wholegrain four, studied to rediscover the request for Italian grain fours that approved by AVPN (Associazione the scent and favour of the past, we can satisfy with our Italian line Verace Pizza Napoletana). “as even abroad there’s a strong 100% Grani Italiani”. For Molino Grassi innovation calls for demand for high quality grains and Molino Bertolo positions itself in particular fours such as wholegrain fours obtained by the grounding of the ‘special’ fours category with Following from page 110 MOLINO MOLINO BERTOLO MOLINO COLOMBO DALLAGIOVANNA MOLINO GRASSI MOLINO IAQUONE

Caryopsis Fiore di Napoli laNapoletana 2.0 Linea Pizza Miscela Per Pizza Romana Pala e Pinsa

Soft whole wheat flour Type “00” flour designed by New type “0” flour ideal for Range of specifc flours Preparation for high obtained from the frst Neapolitan pizza master Neapolitan pizza, launched for pizzeria, suitable for hydration and deep grind of the whole Eduardo Ore. in Sigep 2020. Compared different leavening times, maturation dough, for wheat grain dell’intero. Versatile and easy to work, to the current laNapoletana from 6 to over 24 hours. pizza Romana in teglia, in It is darker and richer it is also characterized by “00”, it allows for tastier Sacks: 5 and 25 Kg pala, pinsa, and tonda, with in fber, vitamins and the slow milling of carefully dough. Both products leavening times ranging mineral salts. Sacks: 5 selected grains. Sacks: 10 are approved by AVPN from 24 to 72 hours. Easily and 5 Kg and 25 Kg (Associazione Verace Pizza workable. Sacks: 10 and Napoletana). Sacks: 25 Kg 25 Kg

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ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 111 Categories

Europe and the USA, the top destinations Casillo, Head of Horeca Division of Italmill – where the brand is well established, with a strong presence in Russia and in countries of the former Germany, UK, France, and the United States are the markets where the tradition Soviet Union, where the franchising for Italian pizza is mostly rooted and still experience remarkably positive trends. In rights were given exclusively to a ‘younger’ markets, there is even greater growth. “Australia stands as an example company that has created a format – Riccardo Agugiaro comments – as it is becoming an ever-increasing mass with several shops. consumer society, while the Central and South America are trying to raise their This trend is also confirmed by Dina quality levels. Also, Asian consumers are increasingly moving towards European Glavcheva, Export Manager of Molini tastes”. “The United States – Dina Glavcheva from Molini Pivetti adds – is Pivetti: “These preparations, which in the most important foreign market where lately we have been noticing greater the past were limited to some regions, attention to quality. It’s an interesting fast-growing market. The Middle and the Far are now becoming a global request. To East, too, are showing remarkable growth. In particular, China is experiencing a this point, at Città della Pizza in Milan, growth in the consumption of flours for pizza, attracting relevant investment”. last October, we held a dedicated workshop, based on Gran Riserva Arancione, a type of flour suitable for Caryopsis® from Farine di Leonardo According to our experience, the high hydrations and long leavening line: soft wheat whole grain four, 100% international market is focussing on times, as required by pizza alla pala”. Italian, from the frst milling of the medium level fours for pizza, and is Customer care is a priority for Molino grain “which – explains Virginia Dal not exhibiting the same drive for new Vigevano 1936, a company of Lo Cin, Marketing and Communications products as in Italy”. Conte Group. This is confirmed by – can be used alone or mixed with Rising trends: pinsa and pala Export Manager Christian Ciccone: other types of four, to enhance its new kinds of Italian pizza “We rely on the support of specialized characteristic scent and aroma. distributors: we provide technical Many experts sieve it on the pizza Together with the Neapolitan pizza, assistance, development of specific edge before the oven to gain a already well-acclaimed abroad, recipes, possibility to request delicious crumble effect. We also there is an increasing interest in organoleptic analysis of each product offer specifc fours for pizza, which preparations from Central Italy, in line, sharing of marketing are Napoli, Viola, and 24H for the particular in Rome, naming “pizza in and communication projects. international market”. pala” and “pinsa”. Itamill, among its Among our flagship products we Piero Gabrieli, Head of Marketing in range of flours and semi-prepared can find Vesuvio flour for Neapolitan Petra Molino Quaglia, confrms the solutions for pizzeria, has developed pizza (to be cooked also in electric growing interest in Italian fours Scrocchiarella, a line of blends oven), Vera Napoli suitable for for specifc use, especially in the dedicated to making pizza in pala in take-away pizza, and Moreschia United States, where he highlights a many different ways. which is the only multi-grain greater price awareness compared “Scrocchiarella has been very flour with whole seeds for a health- to the Italian market: “ successful abroad – explains Tiziano oriented offer”.

Following from page 111

MOLINO VIGEVANO SELEZIONE MOLINO NALDONI MOLINO PASINI MOLINO QUAGLIA (GRUPPO LO CONTE) CASILLO 1 E 2

Sofa 100% Italica Verde Pizzeria Farina Petra 5063 Vesuvio - Linea selezioni Pizza Napoli and Pizza Sorrento del Mio Sacco speciali (Special Flours line)

Soft wheat type “00” flour for Wheat flour type 00 Soft wheat type “0” flour, Type “0” soft wheat flour It is ideal for direct pizza dough with pizza, from 100% Italica flour for pizza, approved obtained by the cylinder obtained from germinated medium length leavening time (6/8 line, obtained by the milling by AVPN. Ideal for milling of Italian and European wheat and wheat germ. The hours) or with maturation in the of only Italian grains. It is a medium leavening. certifed grains. Suitable for result is a perfect Neapolitan refrigerator for 24 -36 hours. Pizza medium-strength flour (260 Dough to be prepared all types of pizza, in teglia, pizza even in an electric oven. Sorrento is ideal for direct dough W) recommended for the in the morning for the and focaccia with medium It is ideal for medium and with long leavening time (12/18 traditional pizza and in teglia. evening or for the day leavening times. long leavening from 10 to 12 hours). Vacuum seal packaging Sacks: paper - 5, 15 and 25 kg after. Sacks: 12,5 Kg hours at room temperature. saves the product from moisture. 10/25 kg bags Available in 25 kg bags Sacks: 1, 12,5 and 25 Kg

112 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020

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Categories The evolution of a key ingredient Local food excellencies and plenty of convenience: improved shelf life, as well as different cuts, sies, orats and feible distribution odels he strenths o the talian oarella

Marianna Notti

long with four and tomato, mozzarella is the key ingredient Aof pizza: a uick and complete dish that, in line with the latest trends, can be easily consumed away from home. The mozzarella used to make pizza in restaurants and pizzerias has less water and fat, as one of the main problems with standard mozzarella is that it releases too much water when cooked. “The most important foreign markets are those in the Far East, and not only for their size and fgures,” says to Italianfood.net Marco Capezzuto, Sales Director of Amodio Group (Formalactis) which owns the Latteria Sorrentina brand, “our challenge is to get into faraway markets with products that are very similar, if not identical, to those that we distribute in neighboring countries”. Through its Galbani Professionale brand, Gruppo Lactalis is launching

FATTORIE Key points BRIMI GAROFALO GRANAROLO GRUPPO CASTELLI

Pre-cut versions, i.e. cubes and Brimi Latte Fieno PDO Buffalo IQF Granarolo Castelli Best Pizza julienne, are much appreciated Fiordilatte Mozzarella from Mozzarella Campania A growing market for buffalo mozzarella, as well as for burrata (oarella flled with stracciatella) and stracciatella (stretched and shredded mozzarella mixed with fresh cream)

100% South Currently, the best ull range of Italian A range (chunks, The frmness of the products (both yrol S hay selling product mozzarella made with cubes and ulienne) during and after cooking) is a key milk, produced in pizzerias. It IQ technology. Long of high-temperature element, therefore companies are from traditionally is a technical shelf life (12 months), performing products foddered cows, product, designed no defrosting reuired soft texture, long currently developing products that with fresh grass, exclusively for and less waste. curd-stretching and can withstand even a long cooking hay and cereals, pizzerias that can Available in various rich flavor. ormats without silage and work with the sizes and cuts 1 kg or 00 g chunks, More IQF (Individually Quick Frozen) genetically included smoke point of ulienne, cubes, slices, 2 g tray (cubes, feed. ith mega-3 bakery products. cherries and beads, in ulienne and -cheese products, a technique that ensures acids and linoleic Heat-sealed bags 1 or 2 g bags. cubes) and 100 g a longer shelf life, as well as quality acids. ormats 200 by 125250 g and doypack and ease of use g, x 200 g. 500 g buckets.

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Processo Facciata Segnatura Componente Lineatura Data produzione Tiff FOOD_ITALIANFOOD_WEB_VECTOR Front 5 INTERNO -- venerd 27 dicembre 2019 Categories on the European market Mozzarella ulienne 100% Fior di atte, Exports, the most promising countries which is made only with 100% Italian milk: “ur target, says Paolo Guzzardi, Director of BU Food Service, “is he distribution model of all chains that could be called craft obviously Italian pizzerias. ur aim is mozzarella producers is flexible and companies, as their ingredients and to export the Italian know-how in the therefore it can be easily adapted craftsmanship are an important preparation of pizza”. to the needs of each market. added value ig Mamma in rance Gruppo Castelli, for example, has and Pilgrims in the U, says Marco Pre-cut formats are its own subsidiaries, as well as Capezzuto. he distribution model the most favourite comprehensive distribution and varies but it is always adapted to the According to Paolo Guzzardi from logistics. ur core markets are needs of the customers, as well as to actalis, “ulienne and diced Galbani rance, the U, ermany, Poland their geographical location and local Professionale mozzarella are at the and the ordic countries, where, forefront of this growing trend. Their aside from having direct business logistics. A single model would not convenience and ease of use are much relationships with our customers, we provide the flexibility needed in some appreciated, even in countries where already provide tailor-made ranges. cases, therefore, we prefer a mix of there is little pizza-making tradition”. Galbani Professionale is considered direct deliveries and importers. Also Granarolo is now offering a wide the reference brand by restaurateurs. Fattorie Garofalo, through specialized range of different shapes and sizes of ur distribution network, explains importers, caters to both the mozzarella (from whole chunks to pre- uzzardi, allows us to market a full producers of frozen pizza and packed juliennes and cubes), moreover, range of cheese and meat products pizzerias. ur range includes chucks its pizzeria channel is currently in every country. he Lactalis model generating about 30% of the companys of buffalo mozzarella and standard allows us to choose the best solution mozzarella exports by volume. size frozen buffalo mozzarella, for each country. or example, we ast but defnitely not least, Gruppo says Raffaele arofalo, President of have our own direct sales channel in astelli, whose range of products attorie arofalo. uffalo mozzarella rance, Spain, Switzerland, elgium, for the pizzeria channel is just as is still the biggest seller, however, the USA and Canada, while we rely on complete: from standard mozzarella there is a growing demand for burrata European or local intermediaries for (made with cows milk) to light, and stracciatella. ourmet pizza is organic and lactose-free versions, as our exports to the UAE and Asia. becoming more and more popular well as TG mozzarella (Traditional Amodio Group is a successful also abroad pizzerias with new and pecialties Guaranteed) and fnally supplier of both independent and PD uffalo Mozzarella from chain pizzerias I would like to modern styles that resemble top ampania region. make two European examples of restaurants. “All these products,” explains Stefano

Following from page 114

FORMALACTIS GRUPPO LACTALIS (AMODIO GROUP) SORÌ ITALIA

Julienne Fiordilatte Galbani Fiordilatte di Napoli Latteria Filone di Fiordilatte Professionale Sorrentina (Frozen)

iordilatte mozzarella (from Cheese made from stretched he freezing process in cows milk) in ulienne format, curd, using traditional liuid does not affect the made with 100% Italian milk. methods, only with cows milk organoleptic properties of Excellent curd-stretching and from the Campania region. mozzarella, which keeps its stays white during cooking. Used mainly on pizza. hanks natural genuineness up to 18 Expected launch date March to its high uality, this product months. It is ready for use 2020. Heat-sealed tray by release very little water during once defrosted. 2.5 kg the baking. ormat 1 g Loaf ormats 800 g and 1 g

ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 115

2 - 2020 - 2 ITALIANFOOD.NET 116 SPECIAL PIZZA PIZZA SPECIAL -

Source: Agrifood Monitor on Istat data Istat on Monitor Agrifood Source:

33,440,341 UE Other 12.43 1,982,287 10,025,804 Extra-UE Other - 7,356,596

5,052,504 Poland 5.25 139,297 731,146 Taiwan 4.62 1,093,914

Denmark Denmark 3.77 161,713 608,934 Thailand 4.56 1,972,813 9,003,873

7.25 115,748 839,530 Kong Hong 5.93 1,772,338 10,504,744 Netherlands

5.64 274,971 1,551,388 China 5.25 2,067,037 10,848,805 Sweden

5.84 332,725 1,944,119 UAE 4.82 2,980,450 14,354,257 Austria

6.13 417,678 2,559,243 Australia 4.73 5,353,327 25,331,234 Spain

5.22 1,069,910 5,580,591 Korea South 4.89 6,296,063 30,765,166 Belgium

8.22 689,303 5,668,248 USA 5.34 9,137,475 48,769,372 Germany

12,417,594 58,026,533 Kingdom United 5.63 3,007,876 16,935,244 Japan 4.67

28,193,910 139,430,143 France 4.73 5,062,043 23,956,332 Switzerland 4.95

(€/kg) (€/kg)

(€) (€) (kg)

(kg)

price price price

Countries Countries

Exports

Exports Exports Exports

Average Average

EU COUNTRIES EU EXTRA-EU COUNTRIES EXTRA-EU

Fresh mozzarella: exports by destination countries destination by exports mozzarella: Fresh

exported products exported defrost and use the product”. the use and defrost

end-user, among other things, how to to how things, other among end-user,

mozzarella is among the most most the among is mozzarella

a training system that teaches the the teaches that system training a

Buffalo

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Categories Tomato, more tailor made solutions Consistent growth in all markets for the Italian suppliers. Peeled tomatoes are the most popular

Marianna Notti

n terms of tomato based products, the pizzeria channel is showing Iconsistent growth in all countries, even outside Europe. Most players have recorded increases in the exports to outh America, Australia and Asia. As Riccardo Ferri, Export Sales of Steriltom, explains, “There are two main areas of growth. n the one hand, small traditional Italian pizzerias, businesses that choose their raw materials very carefully on the other hand, there are now more pizzeria chains (also with 23 outlets), which, despite using more standardized solutions, still favor 100% Italian products. We support both our customers and their sales teams, as a Key points matter of fact, we also sponsor cooking schools and international events. The Peeled tomatoes are the most aim is to educate the public about popular, however, also tomato pulps the added value of our tomato puree, are selling well which is a key product for pizzerias”. Rodolf operates in this segment with Convenience: more products that the Ardita brand: “We work with major require no further processing or international chains,” says Export preparation after opening Manager Riccardo Conforti, “especially through importers, some of which More demand for products with have become actual business partners. added value, such as pizza sauces The most popular products abroad are and tailor-made solutions

COMPAGNIA MERCANTILE CALISPA D’OLTREMARE COPPOLA FOODS LIMITED DAVIA

Whole peeled plum tomatoes Long peeled tomato Ciao Pomodoro San Marzano dell’Agro Pronto Pizza Sarnese Nocerino DOP

Calispa has got two industrial brands egetable preserve made by adding Seasonally grown and. packed in the area Ultrafne tomato pulp, ideal Calispa and obile. he range is a partially evaporated organic tomato uice around the cities of aples, Salerno and for pizza makers selection of high uality products going to peeled tomatoes. ast processing Avellino. hey are grown vertically and ormats 2.5 and .5 kg can from conventional to organic tomatoes within 8 hours from harvesting. hand-picked only when fully ripe. (net weight) and legums, passing through premiums ith a basil leaf in the 3 kg format ery sweet, uicy, with low acidity like Marzanino peeled tomatoes and (for the US market) 2.5 kg version and a rich taste. ormats San Marzano PD. for the rest of the world. Cans by 0., 0.8 and 2.5 kg.

Go to page 120

118 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 COMPANY PROFILE ALL THE GOOD ABOUT CAMPANIA TOMATOES COMMITMENT, PASSION, INVESTMENT AND GREAT VARIETY OF PRODUCTS CONTACTS ARE THE KEY STRENGTHS BEHIND THE CALISPA BRAND NOBILE CALISPA Via Riccardo Ciancio, 12 84083 - Castel San Giorgio (SA) Calispa, the company from Castel The strenght of the company CAMPANIA - Italy San Giorgio in the Salerno province is the variety of its products: +39 081 951065 specializing in canned tomatoes, www.calispa.it has a productive capacity over 100 SKUs including www.nobileonline.com of 1.000,000 quintals of processed peeled tomatoes, diced tomato and a surface of 70,000 tomatoes, datterini and Export contact [email protected] square meters. marzanini tomatoes What is its key strength, though? Without any doubt, the variety of its products. labels from Italian and international the legume-based products), From 2013 until 2019, the company’s retailers,” the company said. has spread across Italy and SKUs have increased from 29 to “Finally, we also have legumes especially abroad. over 100, including conventional to expand our range. All SKUs are The company’s success is mostly products such as peeled tomatoes, available for both the retail and the the result of the commitment diced tomatoes and puree as well as foodservice channels. We export them of its founders, now in their third high-end products such as datterini all over the world: Japan and South family generation, that involves tomatoes, extra fine tomato pulp, Korea, Australia and New Zealand, all the workers, as well as a deep peeled datterini, marzanini tomatoes, United States and Canada, Germany, passion for agricultural goods that over the one and only the United Kingdom, the years has prompted the company San Marzano PDO Belgium, the Netherlands to improve products and processing and legumes, all and Switzerland. in order to offer final consumers high produced according Exports generate 50% quality goods. to local traditions. of our turnover,” Also important are the recent “In addition to basic the company said. investments into new advanced products, today we Calispa’s core business machines, new internal spaces produce an organic comes from private dedicated to artisanal production range and a series labels. However, in recent and the acquisition in 2018 of a new of specialty years the presence of its factory: the move allowed to increase products that meet brands, especially Nobile the processing of tomatoes and start growing demand (which includes all the a new production line of conventional of premium tomato specialties and and organic legumes.

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Company Details Certifications Brands Nobile, Calispa • ISO 9001 • FDA Year established 1966 • ISO 14001 • SA 8000 Employees 376 • ISO 22000 • UNI 11233 (staff + seasonal in 2019) • ISO 22005 • DTP 108 Salerno Ownership Family Business • BRC Food • Vegan OK Campania Annual Revenues 38.4 million euros (2019) • IFS Food • Organic • Kosher

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pizza sauces with high added value, which are a guarantee of high uality. PDO San Marzano, We are able to offer our customers tailor-made solutions, which are a growing niche thanks to gourmet pizzerias designed to meet the specifc needs of each market, chiefy customized recipes and formats.” he best-selling pizzeria products at and tasty toppings, however, they According to Cosimo D’Ambrosio, Coppola Foods are PD San Marzano also like to see a good presentation, Sales Manager of Davia, “the most tomatoes, peeled tomatoes and fne an element that must not be popular product is defnitely peeled tomato pulp. e have seen a much- underestimated in modern society. tomatoes, however, also the tomato appreciated increase in the demand for Also, Giuseppe Mirra, Sales Director at pure and the pulp are selling well. Finally, there is also consistent San Marzano tomatoes, added CEO Palo Food confrms the positive trend of demand for PD an Marzano Ernesto Coppola, which mostly came San Marzano tomatoes ur top seller tomatoes, however, this is still a very from the growing popularity of gourmet is peeled tomatoes, both the PD San niche product. “We are developing and traditional pizzas. Authenticity and Marzano and the more classic Roma special recipes for pizzerias, at the transparent labels, especially in terms variety. e have recently added another same time, we are working closely of nutritional values, have both become product to our range, Il esuviano, a top- with the four producers. ur top a must for pizza consumers simple uality product that is similar to its San market is the A, where we serve recipes with healthier ingredients. Marzano cousin but that comes with a chains such as Frank Pepe (New Consumers look for innovative, premium more affordable price tag. Haven, onnecticut), barro and Amici (New ork) and Anthonys (New ersey).” an Marzano tomatoes and tomato niche, most consumers around the pulp for Authentica Pizza. “Peeled world are beginning to discover it. For tomatoes and tomato pulps are the over ten years now we have worked Long peeled tomatoes, most popular products as they meet hard on creating a pizza culture, one a trending specialty in the US the needs of pizza makers thanks to that all industry operators of the The best sellers of iao Il Pomodoro their taste, freshness and fragrance” world recognize and implement. We di Napoli, under the MD brand explains Lino Cutolo, CEO of CMDO. are partners with the largest industry (ompagnia Mercantile dltremare), “At the moment, the market is going event, the Napoli Pizza illage. are long peeled tomatoes - in the toward more uality, launching more The last two editions were held in American market, sold with a basil genuine products, which, in turn, are New ork, where we founded Pizza leaf inside the glazed cans - as well made with top uality raw materials. Academy. The aim is to promote our as organic peeled tomatoes, PD Gourmet pizza is no longer a real food culture”.

Following from page 118

MENÙ PALO FOOD RISPOLI LUIGI STERILTOM RODOLFI

Mini-Red Semi-dried PDO San Marzano Pelapolpa Il Pizzaiolo Pizza Sauce Aromatizzata peeled Pizzutello tomatoes Ardita

Pizzutello is a tomato PD peeled San rganic tomato pulp from iner and thicker pulp, lavored Ardita variety from Campania, with Marzano tomatoes long peeled tomatoes with added salt. hanks Aromatizzata Pizza Sauce a round shape and a tasty comply with the in bag in box 10 kg. It to their thickness, they are allows the company to and sweet pulp. Pizzutello specifcations of the offers professionals of easier to use as they do not work with different types tomatoes are 100% italian, Consortium, as both the horeca sector the release water. he smooth of pizzerias, from chains harvested and processed their growing and freshness and sweet taste texture and thickness make to American style pizzerias at the peak of the season, processing are carried of peeled tomatoes with them ideal as a topping on and even ethnic shops. while fresh, carefully peeled, out within a predefned the versatility and ease pizza, moreover, they do 10-12 rix, strong red color, slightly dried and seasoned geographical area. of use of the pulp without not need any processing or a natural taste, with added with spices, aromatic ormats Cans by 0.5, 1 peels and seeds. Ideal preparation before use. oregano, basil and other plants and oil. and 3 kg. products for restaurants ormats .1 kg can spices. ormats 5 kg can, ormats in 800 g nt. wt. and pizzerias. and 5 kg box. 10 kg bag.

120 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 COMPANY PROFILE THE CONSUMER AND

THE ENVIRONMENT FIRST CONTACTS VALLE DEL CILENTO DEVELOPES A NEW LINE FOR PROFESSIONAL USES, RISPOLI LUIGI &C SRL LIKE PELAPOLPA: 100% ITALIAN ORGANIC PULP FROM LONG TOMATOES Via Mazzini, 3 84045 – Borgo Carillia Altavilla Silentina (SA) CAMPANIA - Italy Established in 1969 as a family +39.0828.987038 business, Conserve Rispoli is Certified Quality www.valledelcilento.com specialized in processing high quality The Valle del Cilento brand guarantees 100% Italian organic tomatoes. maximum respect for the quality of organic Export contact Its production plant is located products and for workers. To do this, the Natale Rispoli, Ceo in Valle del Cilento in Borgo Carillia, company has adopted the requirements of Phone +39.346.6171907 an area of Altavilla Silentina in the SA8000:2014 standard. The quality Mail [email protected] Campania.The company has a great of Valle del Cilento tomatoes also experience in the production of received the ‘Special Award the Horeca sector the organic tomatoes products. Each Sustainability’ freshness and sweet reference is obtained exclusively from at the Italian Food Awards taste of peeled tomatoes, natural ingredients, without the use 2018 and ‘New Product with the versatility and of preservatives that could alter its 2019’ at PLMA Amsterdam. ease of use of the pulp healthy properties. without peels and seeds. Only organic Italian Pelapolpa is 100% Italian FRESHNESS AND TASTE tomatoes from a certifed FOR PROFESSIONAL USE supply chain. The screw cap organic pulp from long The continuous research in the feld allows the product to be used and tomatoes. A product created of innovation and the desire to ofer stored for up to fve days, guaranteeing to offer all the freshness the consumer a high quality product led freshness and quality ready for use. of peeled tomatoes the Rispoli Luigi & C company to develop The range is completed by the organic Pelapolpa: 100% Italian organic tomato paste and the tomato pulp from long tomatoes in bag in passata in bag in box, available in box 10 kg. A product four sizes: 5 kg, 10 kg, 15 kg 20 kg. created to ofer These referencese are ideal products for professionals of restaurants and pizzerias.

Visit us at PLMA Amsterdam

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Company Details Certifications Brands Valle del Cilento • BRC food (gsfs) • NOP Year established 1969 • FDA • SA 8000:2008 Employees 120 (seasonal employees) • FSC • USDA Ownership Family Business • HACCP • JAS Salerno • IFS Food • KRAV Campania Products Details • ISO 9001:2008 • Boureau Veritas Price positioning Premium • Kosher • IDB

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EN5 SEGN Source: Agrifood Monitor Istat data Istat Monitor Agrifood Source:

20_000780-RIVISTA_ITALIAN_FOOD_02_20

- 97,238,000 66,752,286 - 75,489,800 52,069,761 EU Other Other Extra-UE Other

0.64 9,919,700 6,336,931 Zealand New 0.64 11,709,600 7,453,239 Romania

0.66 10,813,000 7,106,195 Africa South 0.72 18,408,400 13,297.576 Denmark

0.65 12,153,400 7,943,560 Fed. Russian 0.77 17,760,100 13,606,960 Austria

0.63 14,719,900 9,335,982 Brazil 0.66 22,338,700 14,685,920 Poland

0.59 31,673,000 18,781,755 Belgium 0.68 18,013,700 12,186,574 Arabia Saudi

0.79 17,925,000 14,195,035 Switzerland 0.84 27,677,600 23,344,883 Sweden

45,805,300 28,855,071 Netherlands 0.73 22,034,600 15,981,933 Canada 0.63

82,162,500 60,592,185 France 0.70 50,675,300 35,291,336 Australia 0.74

192,325,700 121,958,032 Germany 0.74 78,130,000 57,833,705 Japan 0.63

224,818,300 156,870,719 0.71 103,622,800 74,027,023 States United 0.70 United Kingdom United

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