Milan, 11 October 2018. Catering in all of its many forms. From ovens to stoves, from chopping to the more recent food processing methods, from laundry to the most innovative food preservation systems. The 41st edition of HostMilano (organised by Fiera Milano and set to take place from 18 to 22 October 2019) promises to exceed the numbers achieved at the previous event, with the Foodservice Equipment – Bread, Pizza, Pasta macro-area being the best represented in terms of product offering and number of sector companies present (48% of the 1,189 companies registered to date). Further emphasis should also be placed on the international dimension of the exhibitors attending the event: at present, 44 different countries will be represented (compared to the same period in 2016), with two new entries (Albania and Latvia) joining larger countries such as Germany, Spain, France and the United States.

Scouting activities continue in parallel, thanks in part to the close collaboration with the Italian Trade Agency, resulting in over 1,500 buyers from 80 different countries in attendance at Host 2019, with a turnover rate of almost 80%, and a targeted focus on a number of markets such as the USA, Canada and the Middle East.

Last but not least, there will also be a focus on two new international partnerships, including the agreement reached withRestaurants Canada, the largest eat-out organisation in North America with over 30 thousand members covering the entire supply chain, from bars, restaurants and caterers, to suppliers and institutions. A deal has also been struck with CEDA (Catering Equipment Distributors Association), which comprises close on 100 distributors of products and services for the catering industry in the United Kingdom.

Professional Catering: Italy as the third largest global exporter

The fact that the Professional Catering – Bread, Pizza, Pasta macro-area is enjoying a period of particular prosperity is also demonstrated by data provided by the Host Observatory and derived from the Ulisse system. In fact, in 2017 global trade in Professional Catering Machinery, Equipment and Accessories was worth 52.8 billion euros, with an average annual growth rate of 6.1% in the 2009-2017 period.

The latest ANIMA/Assifoodtec data also bodes well. For 2018, estimations point to increases in production (+2.7%), exports (+2.9%) and investments (+8.2%)

In terms of exports, in particular, currently worth over 3.54 billion euros, Italy is the third largest exporter subsequent only to China and Germany, yet for sales in the Premium-Price cooking segment (stoves and non-electric ovens), the Italian peninsular is giving Germany a real run for its money.

Professional Catering alongside Bread, Pizza and Pasta at HostMilano

If the global golden era for the catering industry has seen the rise of an all-encompassing, comprehensive offering (from full-service restaurants to ‘quick’ alternatives, from bars to takeaways, from street food to vending machines), set only to expand further, then in recent years, the entire Italian food-cooking industry has cemented its status on an international scale according to the Host Observatory.

Outside of Italy, people are no longer content solely with Italian food, but they want to experience a touch of the world-renowned Italian lifestyle as well: from the use of specific ingredients, primarily flours, to the use of equipment and the skills of professionals. The ‘experiential trend’ is however only one of the many fashions being represented at HostMilano, the event that has, not for nothing, seen the Professional Catering and bread, pizza and pasta industries merge, thereby once again highlighting the increasingly close relationship between catering in its many forms and the baking sector.

A trend that, over the years, has become prevalent worldwide, with the arrival of mixed-concept establishments that jointly offer bakery, confectionery, coffeehouse and gourmet food products. All with the aim of immediately connecting with and meeting the needs of everyday customers who are more informed about and attentive to what they eat, as well as being used to having everything in one place there and then.

The demand for innovative and health-conscious products with a short production chain is growing

The dominance of Made in Italy production remains second to none both in Italy and abroad, even in the baking sector. This hasn’t just been confirmed by economic data, but also by the changing behaviour of consumers towards Bread-Pizza-Pasta products.

For instance, bread, according to the latest data, is still being purchased ‘fresh’ on a daily basis and from ‘artisan’ bakeries by 90% of Italians. Why you may ask? The third-millennium consumer is more conscious of their health and eating habits and is curious and always on the lookout for something new: from organic bread to bread made with selected raw materials, from reduced-sodium alternatives to those made with relatively unprocessed flours and 0-km options.

Something somewhat similar can be said for the pasta segment: if 99% of Italians enjoy eating pasta and 69% eat it regularly, then the data provided by the agri-food CNA (Italian Confederation of Crafts and SMEs) points to the progressive assertion of new types of products, from organic and gluten-free alternatives to premium-quality pastas.

That said, pizza continues to assert its authority and has overtaken bread in terms of eating habits in Italy. A genuine Made in Italy global food icon, produced abroad using Italian flours, in all of its gourmet variations or without added enzymes and gluten, it is having a significant impact on the oven industry, where the demand for advanced technologies is becoming increasingly intensified.

The same goes for the bread-making industry, where the ever-extensive offer has seen demand shift towards a different kind of oven, including medium-sized, traditional and electric rotary and shelf models, in addition to modular alternatives. Without mentioning the sky-rocketing demand for energy savings, to be achieved with alternatively powered ovens, such as those that use pellets.

All the latest sector trends and novelties on display at HostMilano 2019

Hundreds of events, from meetings and opportunities to exchange opinions, to contests and demonstrations. The cooking and Professional Catering industries will take centre stage at Host, where one-off business opportunities will also be joined by futuristic trends, with the participation of top chefs and key sector influencers.

For example,theEuropean Pizza Championship, organised by Pizza e Pasta Italiana and the Italian School of Pizza-Makers is one event not to be missed; the contest, scheduled to take place on the 21 and 22 October 2019, brings together pizza-makers from all over Europe for two days dedicated to Italy’s most globally appreciated, widely consumed and diverse dish, which has recently become experimental territory for some of the world's most renowned chefs.

The series of meetings and seminars organised by the FCSI (Foodservice Consultants Society International), the association that brings together consultants for the designing, management and organisation of services in the hotel sector and professional catering industry, will be extensive as always. The ‘hot’ topics up for discussion will include the use of social media, business opportunities in new markets, the organisation of large events, sustainability and the green economy.

Host 2019 will also be home to a full schedule of show-cooking events featuring high-profile chefs, VIP guests, tastings and debates, all organised by the APCI (Professional Association of Italian Cooks), as ever with the third-millennium chef and cooking profession as the centre of attention. The aim is to delve deeper into all the main topics of interest that involve the entire industry alongside all the professionals in attendance.

Promoted by Host-Fiera Milano in collaboration with and sponsored by the ADI (Italian Association for Industrial Design), SMART Label, the award dedicated to innovation in the professional hospitality industry, will also be returning to the event. An event intended to promote companies - including Professional Caterers - that have successfully put the combination of technology, hospitality and future trends in the limelight. In total, the numbers point to 497 candidacies collected over the past three editions, 156 companies awarded the SMART Label and more than 20 special recognitions with the Innovation SMART Label, awarded to the same number of products marking significant milestones in the sectors represented.

The Catering industry companies already registered to take part in the 2019 edition of HostMilano include:  Alto-Shaam, Fagor, Hobart, Hoshizaki, Meiko, Middleby, True Food International, Vollrath (overseas); Ali Group, Angelo Po, Oscartielle, Sirman, Unox (in Italy). Instead, in the Bread, Pizza, Pasta segment, the following companies have already confirmed their participation:  Atollspeed, Belshaw, Bridor, PizzaMaster, Wiesheu; Bake Off, Imperia & Monferrina, Italforni Pesaro, Italmill, Mondial Forni, Morello Forni, Tagliavini.

All updates are available at:, @HostMilano, #Host2019.


Vancouver, B.C. (October 9, 2018): On Tuesday, October 9, the team behind East Vancouver's Osteria Savio Volpe & Pepino's Spaghetti House open the doors of their third concept, La Tana - Italian for a fox's den.

"What people do with food is an act that reveals how they construe the world" - Marcella Hazan, renowned Italian-born cookbook author.

An old world-inspired establishment, Caffè La Tana is styled after the Italian alimentari: a small, neighbourhood gathering place serving pastries and simple meals; brewing strong, Italian-style espresso; and stocking locally sourced organic produce; fresh house made pasta; and the finest imported Italian meats, cheeses and dry goods.

"With La Tana, we're welcoming the neighbourhood further into our kitchens," says Co-owner Paul Grunberg. "We want to share not only the bounty of our pantry, but also the long-term relationships we have developed with suppliers and farmers." 

In addition to groceries and coffee, central to the La Tana kitchen is the exposed Pasta Fresca table where fresh pastas -- hand-cut everyday egg noodles, special seasonal stuffed pasta, and lesser known, harder-to-find shapes like trofie, tajarin, and orecchiette -- will be made on the premises daily and will be available uncooked for purchase as 

well as prepared in-house for lunch. In addition to plates of pasta, small meals such as 'eggs in purgatory', panettone french toast, and bombolini with vanilla cream; veal tonnato, prosciutto & mortadella stuffed gnocco fritto and a porchetta sandwich, will be available throughout the day.

"Eating in Italy is essentially a family art, practiced for and by the family. The finest accomplishments of the home cook are not reserved like the good silver and china for special occasions or for impressing guests, but are offered daily for the pleasure and happiness of the family group" - Marcella Hazan.

With family and home cooking in mind, owners Paul Grunberg, Mark Perrier, and Craig Stanghetta intend to bring the ease and service of Pepino's and Savio Volpe into the homes of its customers. One of Vancouver's premier restaurateurs, Grunberg has opened and run some of the city's top dining experiences, including Chambar, Market by Jean-Georges at the Shangri-La Hotel, and Bao Bei Chinese Brasserie. Perrier is known for his ability to elevate rustic, elemental ingredients and his voracious appetite for knowledge; with La Tana, Perrier extends his fervor for great food to a daytime audience. Combined with Stanghetta's signature penchant for creating spaces that invite and inspire, the trio set their sights on creating an everyday experience that would invite visitors to enjoy a moment of carefree ease, and to give guests a chance to bring that feeling into their own homes.

Bedecked with deep green marble, antique shelving and custom woodwork, classic tiled flooring, and tailor-made, hand-drawn wallpaper, the La Tana space, designed by Stanghetta's studio, Ste. Marie, evokes Italy's elegance as influenced by Stanghetta's trademark eye for the unexpected. 

"We endeavoured for La Tana to be two things: elegant and effortless," says Stanghetta, "a physical manifestation of the Italians' age-old gift of making art out of life. Selfishly, I wanted a place that would bring me back to my favourite memories of travelling in Italy with my family and happening upon a tiny hole in the wall that turns out to be warm, welcoming and special. If we can bring a bit of that to our corner of east Van we'll be happy."

La Tana will be run by General Manager Nathaly Nairn, a hospitality veteran and entrepreneur with ten years experience in the industry. The coffee program will be overseen by Shahnee Zaver (formerly of Dalina, 49th Parallel) who, in concert with local coffee producers, has developed a signature "approachable blend emphasizing richness, with caramel and chocolate notes," explains Zaver.

Looking ahead, La Tana will host evening events centred around Italian wines and cicchetti. Starting October 9, La Tana will be open from 7:00am to 7:00pm and is located at 635 Commercial Drive. For more information, visit

October 9, 2018

Last week was an incredible one for our winery as we picked up a record 5 medals at the Okanagan Wine Festival Awards. Check out the haul our wines brought in.

  • 2016 Syrah won Platinum
  • 2016 Chardonnay won Gold
  • 2016 Cellar Hand Red won Gold
  • 2017 Alibi won Bronze
2017 Rose won Bronze

These are tremendous achievements and we are thrilled to receive this recognition. To share our excitement with you, we are now making each of these wines available for sale in limited supply. We can ship each of these wines from our winery to your home or place of business anywhere in Canada.
Plus, you can “mix and match” your order, any of these wines with the other fine wines in our portfolio and receive FREE SHIPPING for orders of 12 bottles or more. Now that is something to celebrate.


October 5, 2018

The Winners

Last night at the Tenth Anniversary of the Restaurant & Bar Design Awards ceremony, this year's Winners were announced.

Sean Connolly a restaurant in Dubai, UAE designed by Alexander & Co, and Rosina, a bar in Las Vegas, USA designed by Simeone Deary Design Group are the Overall winners of the 2018 - Restaurant & Bar Design Awards.

Another 36 category winners (including Best UK Winners) were revealed at the winner's ceremony, which took place at London’s King’s Cross.

The Awards ceremony was attended by over 600 of the UK and world’s best designers, and their clients responsible for the design of the most innovative food and beverage spaces.

Link to the Winning projects

Link to the Winning project photos

Link to 'The Winners' Press Release

Link to the main 'Press folder'

The Winners

Last night also saw the winners of the Restaurant & Bar Product Design Awards announced, judged by a panel of the most influential food & beverage space designers in the UK and worldwide (last year's Restaurant & Bar Design Awards winners).

This is a globally recognized competition dedicated to rewarding design excellence for products and their innovative use in the design of food and beverage spaces.

Link to the Winning products

Link to the Winning products photos

Link to 'The Winners' Press Release

‘The Great Build’ Set design & build

The theme for this year’s Awards ceremony was 'The Great Build'. Five previous Award-winning designers (B3 Designers, Biasol, Finch Interiors, Keane & Mizzi Studio) teamed up with their preferred fit-out partners and created a huge 3D Tapestry with a theme of 'Celebration' which was revealed during the evening.

Build partners were Embassy, Firecracker Works, Fabrico Interiors, Macroart, Harper Signs, Opus Interior Projects, Technical Arts & PHD Group.

Restaurant & bar operators were ICHIBUNS, No. 29 Power Station West, Kettner's, Near & Far and BEAR.    

Link to 'The Great Build' Set design & build photographs

Link to the main 'Press folder'

Click here to see the 'The Great Build' video

Click here for Photo Wall photos


Falls Church, Va. October 3, 2018

Results of a new six-phase study confirmed that compostable foodservice packaging can be effectively used as a feedstock in commercial composting facilities. The testing, funded by the Foodservice Packaging Institute and the Biodegradable Products Institute, showed that foodservice packaging performed as well as wood and other traditional feedstocks.

“While the compostable packaging industry believed that these items had value to composting operations beyond diversion of food waste, there was little data to support this,” said Rhodes Yepsen, executive director of BPI. “The goal of this study was to determine the impact a large volume of compostable foodservice items would have on the composting process, when compared to traditional compost inputs like yard trimmings, straw, wood shavings and grass.”

The study’s six phases included foodservice selection and analysis; feedstock preparation; pre-process sampling and analysis; active composting and monitoring; post-process sampling and analysis; and reporting and peer review. The Compost Manufacturing Alliance conducted operational field tests at two commercial composting facilities. Each test included two control samples using the facilities’ standard composting mix and two samples using compostable foodservice packaging in place of the facilities’ customary bulking agents and carbon sources.

An independent laboratory tested and analyzed the samples throughout the active composting process using Test Method for the Examination of Composting and Compost procedures, to determine if there was any noticeable effect from the compostable foodservice items. After processing, the finished compost samples were tested for pertinent compost characteristics, including pH, nutrient content, organic matter and moisture content. The report and its findings were then reviewed by industry experts, including CMA members and representatives from the United States Composting Council and BioCycle Magazine.

The results of the analyses performed before, during and after active composting provide evidence that compostable foodservice packaging provided the same benefit as traditional feedstocks, and did not affect the balance of carbon to nitrogen ratios, nutrient levels, moisture content, or porosity to feedstocks or finished compost.

“Compostable foodservice packaging did not add or take away any nutrient value from the finished product,” said Susan Thoman with the Compost Manufacturing Alliance. “Given these findings, compost manufacturers may want to consider compostable foodservice packaging as a viable feedstock, particularly in areas where composters may incur significant costs to source carbon-bearing feedstocks due to seasonally scarce materials.”

“We are encouraged by these results and are pleased to share them with the composting community,” said Lynn Dyer, president of FPI. “Knowing that compostable foodservice packaging not only helps supply desirable food scraps to composters but can also reduce the amount of supplemental feedstocks composters must collect or source is a major benefit.”


Page 10 of 13

<< Start < Prev 4 5 6 7 8 9 10 11 12 13 Next > End >>