28th October 2021
Futura Foods inside track of the PAPA Awards
Last week the European Pizza and Pasta show was hosted in London. The acclaimed PAPA Awards sees the UK’s top pizza chefs battle it out, not only for their best in class Pizza but also the Pizza Chef of the year.
The outputs from the competition shape the oncoming Pizza market trends, showcase unique recipes, formats, flavours and inspired geographical genres…
The heats have been going on for the last few months. With the new way of the world, the selection of finalists was whittled down via online submissions to a select few. Futura Foods sponsored class finals had 6 remaining chefs! When the Awards opened their doors, this was our opportunity to sample these culinary creations that use our Futura Pro Mozzarella blended cheese.
The PAPA Awards was hosted with slick implementation, making a covid safe environment for all in participation. Before the show doors opened, the ovens had been fired up and the pizza bases had been rolled out for proofing, all before the first expresso had been drunk.
Suppliers of the best Italy has to offer were side by side with the latest vegan products, with shiny new Pizza ovens and even specialist wood suppliers to create that traditional wood fired finished product.
The standard of entries just gets better and better every year. The UK pizza market has progressed significantly in recent years, and we have front row seats to engage with the latest pizza creations and market inspiration.
The award winner for our class, has been based on this year’s new trend of a Detroit style pizza, a fluffy dough, topped with a lightly spiced tomato sauce, crowned cheese edges and with fresh Ricotta swirls piped on after the pizza had been baked, it blew all the judges away.