NEWS
The world of pizza is constantly evolving and with it, customer habits are also changing, particularly in the so-called ‘sweet end’. At SIGEP WORLD, 50 Top Pizza explored the theme in a seminar moderated by Barbara Guerra, Luciano Pignataro and Albert Sapere, with the participation of pizza chefs such as Isaac Aliaga, Lollo Vuoturni, Francesco Calò, Massimiliano Prete, Pier Daniele Seu, Salvatore Lioniello, Errico Porzio, Fabrizio Polacco, Francesco Pompilio and Lorenzo Sirabella.
Sweet pizzas, initially seen as a curiosity, are now increasingly popular thanks to specially designed doughs and the use of high quality ingredients. Innovation accelerated in the post-Covid period, pushing pizzerias to diversify their offerings with artisanal products such as panettone and ice cream. This evolution has transformed the new sweet offerings into a truly distinctive brand for many in the sector.
PUBBLICAZIONE
21/01/2025
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