11.30-11.45 Opening ceremony and ribbon cutting with the presence of institutional representatives.

11.45-12.30 Enhancing your menu with Gorgonzola PDO: elegance and character in the kitchen.

Through a live cooking demo, Chef Carmelo Carnevale (President of the Italian Culinary Consortium) will show how to elevate your restaurant menu with a creative dish featuring Gorgonzola PDO, highlighting the versatile and distinctive qualities of this iconic symbol of Made in Italy.

12.45-13.30 Contemporary cuisine: flexibility and creativity

In this masterclass, chef Cristina Bowerman (Glass Hostaria – Rome, 1 Michelin star) will discuss how Italian dining has evolved over the past ten years and how flexibility in the kitchen has become essential to accommodate diners with diverse needs. During the demo, she will prepare a dish with an international touch, demonstrating how creativity and technique can meet variety and inclusivity.

13.45-14.45 Tomato in the spotlight: elevating an icon of Italian cuisine

Through a live cooking demo, Chef Gennaro Esposito (Torre del Saracino – 2 Michelin stars) will explore the central role of tomato in Italian cuisine, showing how this humble ingredient can become a star element in gourmet cooking. A journey of taste, technique and creativity, rooted in tradition yet open to innovation. In collaboration with CIAO Il Pomodoro di Napoli.

15.00-15.30 Creations by the Farmers’ Chefs of the Campagna Amica Foundation

A collection of dishes that reinterpret traditional rural Italian cuisine, highlighting the seasonality and quality of products from the direct agricultural supply chain. The Farmers’ Chefs transform simple, authentic ingredients into preparations that celebrate tradition, territory, and sustainability, offering a gastronomic experience that combines flavor, culture, and the promotion of local excellence.

15.45-16.15 Designing the raviolo: dough, fillings, and presentations

Through this masterclass, Filippo La Gattuta (Executive Chef Big Mamma UK) will demonstrate how to make a two-colored raviolo with a double filling, exploring techniques and tips to enclose two different ingredients in a single pasta format. Not just technique, but also vision: the raviolo as a dish capable of conveying identity and creativity within a menu, transforming a traditional classic into a contemporary gastronomic experience.

16.30-17.00 Award Ceremony for The Best Upcoming Chef of Italian Cuisine in the UK 2025 – Carnevale Award

THE PIZZA STAGE

11.45-12.15 The essence of pizza: enhancing every ingredient.

Through a live demo, Domenico Luongo (Head of Pizza at Pizza Pilgrims) will explore the importance of selecting and enhancing ingredients in pizza making. From the dough to the toppings, a masterclass that shows how each element can make the difference between a good pizza and an unforgettable one.

12.30-13.00 Peppe Cutraro: World Champion of Contemporary Pizza.

From Campania to Paris and onto the international stage, Peppe Cutraro (Owner of Gruppo Peppe, Paris) is one of the most renowned names in contemporary pizza — World Champion and a true reference point for those who want to innovate without losing touch with Italian roots. His masterclass in London is a unique opportunity to discover the vision and journey of a pizzaiolo who has turned talent and passion into global success, inspiring colleagues and professionals across the industry.

13.15-13.45 Campi Flegrei: celebrating local taste through pizza.

Through a live demo, Diego Vitagliano (Master Pizzaiolo at 10 Diego Vitagliano) will guide participants through the flavors and typical ingredients of the Campi Flegrei area, showing how to incorporate them into pizza to highlight its identity and history. A masterclass designed for pizzaioli and foodservice professionals who want to transform local tradition into a unique gastronomic experience.

14.00-14.30 Gluten Free revolution: technique and quality.

Through a live demo, Master Pizzaiolo Davide Civitiello will explore the techniques to create a gluten-free pizza that maintains flavor, texture, and digestibility, without compromising on the quality of ingredients. A masterclass designed for pizzaioli and foodservice professionals interested in offering gluten-free alternatives that enhance the menu and meet the needs of all customers. In collaboration with Mulino Caputo.

14.45-15.15 The pizza verace napoletana: technique, identity, and passion.

Through a live demo, Lorenzo Floris (Operation Pizzamaker at Rudy’s) will guide participants through the principles and techniques that make the pizza verace napoletana unique. A journey across dough, baking, and genuine ingredients to understand how tradition and precision come together in an iconic product recognized worldwide. In collaboration with Latteria Sorrentina.

15.30-16.00 Pizza dough and its many shapes.

In this masterclass, Roberto Vitale (Pizza Chef at A’Do’RE’ Fritto) will showcase how pizza dough can become a tool for creativity and experimentation. His creation, a fried pizza shaped like a babà, will demonstrate how tradition and technique can be reinterpreted in an original way, opening new possibilities of flavor and presentation for restaurant and pizzeria menus.

16.15-16.45 A Taste of Calabria: experimenting with bergamot in dough.

In this masterclass, Antonino Stillitano (Pizza Chef at Calabrisella, Cardiff) will explore the creative potential of pizza dough infused with bergamot, a signature flavor of Calabria. He will demonstrate techniques and applications that combine innovation with tradition, showing how a flavored dough can become a distinctive element in contemporary pizzeria menus and open new possibilities for professional pizzaioli. In collaboration with ICC.

Moderated by Rosita Dagh, radio host and press of London One Radio

12.30-13.30 Food and wine tourism: new trends from the UK market

A talk exploring the connection between food and travel, with a focus on the UK market. What are the new drivers pushing British travelers to choose Italy? How can we tap into the growing interest in authentic food and wine experiences and turn it into value for local territories? A moment of discussion on opportunities, insights, and strategies to promote Italian tourism through its culinary culture.

The speakers will be: Carmelo Troccoli, Director of the Fondazione Campagna Amica-Coldiretti and the Associazione Terra Nostra; Enrico Soresini, PR Manager of ABTOI (Association of British Travel Organisers to Italy); and Micaela Giacobbe (CEO and Founder of Journeys Global Group)

13.30-14.30 The success of Italian pizza chains in the UK

A talk focused on understanding how and why Italian pizza chains are thriving in the UK market. What are the winning business models? How do they balance authenticity, quality, and scalability? An opportunity to explore strategies, challenges, and growth potential in a competitive and ever-evolving landscape.

The speakers will be: Enrico Pireddu, Manging Director Europe of Big Mamma; Matteo Aloe, co-founder of Berberè; David Tester, Head of Marketing of Franco Manca.

14.30-15.30 Taste and Identity: Food as a Cultural Bridge Between Italy and the UK

Over half of British households eat pasta at least once a week, reflecting a growing interest in authentic, high-quality products. This talk explores how authentic Italian cuisine is becoming a cultural bridge between Italy and the UK, influencing eating habits and fostering appreciation for Italian gastronomic culture. Speakers will share experiences and strategies to promote Italian identity through taste, highlighting the territory and creating tangible connections between the two countries. The speakers will be: Antimo Caputo (CEO of Mulino Caputo), Maurizio Cecco (founder of Salvi’s).

15.30-16.30 Italian hospitality in the UK: identity, evolution, and new challenges

A talk exploring the world of Italian hospitality in the British market. What is the current role of Italian professionals in the UK? How is the Made in Italy approach to hospitality evolving across restaurants, hotels, and new experiential formats? A discussion of visions and pathways to understand how to maintain a strong Italian identity in an international context, while also embracing innovation and cross-cultural influences.

The speakers will be: David Foskett (Hospitality academic and industry leader), Giorgio Locatelli (Celebrity chef and restaurateur), Maurizio Fazzari (Delegate of Accademia Italiana della Cucina, London chapter) Enzo Oliveri (Chef and President of Italian Federation of Chefs in the UK).