Issue 184 - February 2018

Inside This Issue

This issue features plenty of insight from those in the know when it comes to pizza-making skills, including from the multiple PAPA award winning Pizza Chef of the Year, Marco Fuso. PAPA provides a heads-up on its activities, and there’s also a look at what the trends shaping 2018 are likely to be.


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  • Bellavita attracts new investments.
  • EPPS promises an actionpacked three days
  • Strada and Jamie’s Italian announce closures.
  • Cin Cin brings a taste of Italy to Hove.
  • PAPA Awards – snapshots of some 2017 awards winners.
  • Chairman’s Report PAPA 2018
  • Casual Dining 2018

  • Pizza paces – pizza making skills
  • Recipes for success - opinions and insight into running a successful food business
  • Alternative and artisanal – specialist doughs and breads
  • Trend watch – the food trends we can expect to see in 2018
  • Optimal EPoS – advice for busy operators
  • Right to Work compliance – meeting the legal requirements.
  • Sustainable ready meal production - water optimsiation the key?
  • Pizza My World – Eurostar Commodities’ Davide D’Auria

  • Wood-fi red oven guru column
  • Index of PAPA registered suppliers.