Fairs and events 2026

9 February – We Are Facefood Mallorca

On the 9th of February, we took part in the third edition of WAFF Mallorca, the international gastronomic event organised by FaceFoodMag that brings together professionals, premium brands and key opinion leaders from the HORECA sector in Palma. The event was held at Casa Esment, an iconic venue symbolising social innovation, sustainability and inclusion.

Mammafiore presented a carefully selected range of high-quality specialties, including Capitelli salumi, Leoni Isabella porchetta, Alta Mangiuria cheeses and Rootstic preserves , giving visitors the chance to explore the authenticity and versatility of our products for professional catering.

A standout moment was the showcooking with Lolo and Luca from Osteria del Prat alongside our Francesco Emanuele, who impressed guests with a stracciatella, puntarelle, sun-dried tomato and bottarga salad, followed by maltagliati with salsiccia, broccoli and pecorino.

In addition, Santa Chiara Pizzeria crafted pizzas on the spot using our ingredients, showcasing the adaptability of Italian products in creative culinary settings.

WAFF Mallorca 2026 was an inspiring and dynamic day, full of flavours, connections and new ideas, reinforcing its position as one of the most significant professional gastronomic events in the Balearic Islands.

9–11 February – Horeca Baleares: Mallorca

From 9 to 11 February, the 9th edition of Horeca Baleares Mallorca took place at the Palma Arena, bringing together companies, producers and professionals from the HORECA sector over three intense yet incredible days.

The Mammafiore and Vi Enology team were present, taking part in this key meeting point for the island’s gastronomic sector. Our stand welcomed numerous professionals eager to discover and taste a selection of our catalogue specialties, alongside Italian wines carefully curated by Vi Enology.

This successful participation was also made possible thanks to the collaboration of our official partner, Lacteos Palma, whose presence and support enabled us to bring our products even closer to the islands' catering sector.

Participating in Horeca Mallorca is always a valuable opportunity to continue promoting the excellence of Italian products towards the professional sector, while strengthening connections with a hospitality industry that is increasingly demanding and specialised.

16–18 February – HIP Madrid

The 2026 edition of HIP Madrid, one of the most important gatherings for the HORECA sector in Spain, marked our first participation in the fair — a special opportunity to present our vision of Italian products in a context of innovation, creativity and premium gastronomy.

Over the three days of the event, we brought to Madrid what we do best: selecting, interpreting and showcasing Italian products. All of this was supported by Mammafiore Madrid and the brand’s food experts Antonio Delli Franci and Andre Miltenburg, product and protein specialists on a clear mission: to select, understand and bring the finest delicacies to professional kitchens.

At our stand, industry professionals discovered our carefully curated selection: Salumi from Capitelli, Clai, Coati, Palmieri, Leoni Isabella, Rigamonti; Cheeses from Alta Mangiuria, Artigiana, Defendi, Formaggi di Simonetta, Montanari, Orchidea and Pinna; Fish from La Pil Pil Family; Pasta, desserts and flour from Espresso, Fontaneto, Le Creazioni di Giulia, Meesoo, and Rummo; Tomatoes and preserves from Lombardi, Rootstic and Solania; Condiments from Jimmy Tartufi and Olea Pia; Beverages from Acqua Panna, San Pellegrino and Sei Bellissimi; and wines from Vi Enology and their wineries Castello Monaci, Conti D’Arco, Pasqua, Sorso Divino and Hijo de Alberto Guitierrez.

The fair was also a space for creativity and talent, thanks to the presence of chefs interpreting Italian tradition with their own identity. We would like to thank Davide Bonato, chef at Gioia Restaurante, and Ignazio Esposito, chef at Gianna Restaurante, who shared their culinary vision and offered visitors a gastronomic experience full of character and personality.

A highlight of the event was the Kitchen Lab led by Ignazio Esposito alongside Antonio Delli Franci, presenting a dialogue between tradition and innovation through a recipe dedicated to Italian cuisine, recently recognised as a UNESCO heritage. This demonstration emphasised the cultural and gastronomic richness of Italy.

We closed our first participation at HIP Madrid with great enthusiasm and very positive results: new connections, partners and clients who trust the quality of our products, and the strength of our producer network, working every day to offer specialties capable of impressing from the very first bite.

2 March – I Love Italian Food: Berlin

On March the 2d, we took part in The Italian Show 2026, organised by I Love Italian Food at the Italian Embassy in Berlin, an event dedicated to celebrating and promoting the excellence of Made in Italy within the international gastronomic scene.

For this occasion, we presented a selection of products that reflect the authenticity of Italian cuisine: buffalo mozzarella from Podere dei Leoni, blue-veined cheeses from Alta Mangiuria, Rootstic preserves, and artisanal products from Le Creazioni di Giulia, accompanied by a carefully curated selection of Italian wines from Vi Enology.

The event offered the perfect opportunity to share flavours, stories and product knowledge with professionals and enthusiasts of Italian cuisine, creating a culinary bridge between Italy and the vibrant gastronomic scene of Berlin.

13 March – We Are Facefood Ibiza

On 13 March, Ibiza became the epicentre of professional haute cuisine with the eighth edition of WAFF Ibiza. The gardens of Agroturismo Atzaró welcomed us for an outdoor day where innovation, sustainability and gastronomic excellence took centre stage.

WAFF Ibiza 2026 brought together Spain’s culinary elite, with cmore than seven Michelin Star chefs in total, one Green Michelin Star and over a dozen Repsol Suns.

Mammafiore took part with a selection of its finest products, this time alongside our partner Jimmy Tartufi, whose sauces, condiments and fresh truffles enriched the culinary offerings.

During the event, CanPizza prepared pizzas live using some of our standout ingredients, including stracciatella from Formaggi di Simonetta, fresh truffle from Jimmy Tartufi and fish from La Pil Pil Family.

It was an intense and vibrant day, where flavours, knowledge and a passion for Italian cuisine came together with the expertise of some of Spain’s finest chefs.

April/May – Il Giro di Grana Padano

For the fourth consecutive edition, Il Giro di Grana Padano returned to Mammafiore, bringing this iconic cheese to customers in the UK and Spain. The initiative aims to deepen knowledge of this unique cheese through a series of proposals developed in collaboration with the consortium.

This edition involved more than thirty customers across London, Manchester and Barcelona. Each participating restaurant created a dish featuring Grana Padano as its main ingredient, showcasing the product's versatility throughout the menu. For participating retail businesses, the Mammafiore team also coordinated on-site tastings, allowing customers to discover Grana Padano directly at their premises.

The initiative also received communication support from well-known content creators, including The Manc Eats, The Gluten Freelancer and Matteo Spinelli from Grupo Tragaluz.

14 April – 72hrs True Italian Berlin

On 14 April, we took part in the press presentation of the 72hrs True Italian Food Berlin initiative, bringing a table full of products that showcased the best of Italy to the German capital.

As official partners of the project, we made sure that media guests had the opportunity to taste and explore the different expressions of Italian gastronomy. Our table featured cheeses from Caseificio Artigiana, the iconic award-winning porchetta from Leoni Isabella, a selection of Clai salumi and various cheeses from Caseificio Defendi.

It was a pleasure to be part of this project and support the initiative as sponsors.

28-31 May – Pizza Village Berlin

Berlin was filled with great pizza during Pizza Village Berlin, an initiative organised by our exclusive partner Mulino Caputo.

The organisers invited Mammafiore to provide all the ingredients for the different pizza creations. To make this possible, we worked with partners such as Artigiana, Coati, Defendi, Jimmy Tartufi and Porchetta Leoni Isabella, ensuring the presence of outstanding ingredients.

All these producers and their products played a key role in the pizzas prepared by the 10 pizzerias taking part in the Village, which cooked for visitors throughout the three-day festival. Mammafiore also had its own small stand, offering visitors more information and visibility for these essential ingredients in the world of pizza.

2 June – Festa della Repubblica – Embassy of Italy in Tenerife and Madrid

Last June, we had the great honour of taking part in two institutional events celebrating the 80th anniversary of the Italian Republic, organised by the Italian Embassy in Madrid and the Italian Consulate in Tenerife.

This celebration is one of the most important occasions on the national calendar. We were proud to bring Italian gastronomic heritage to the country's official representatives in Spain, with a selection of products designed to make guests feel right at home, just like at Mamma's table.

22-28 June – Pizza Week Spain + 50 Top Pizza European Awards Afterparty

From 22 to 28 June, Spain became one of the main meeting points for European pizza with Pizza Week Spain Edition 2026, an initiative by 50 Top Pizza created in collaboration with Mammafiore. Over seven days, 29 of the country's best independent pizzerias and 10 artisan chains took part in a programme reaching venues across 17 different cities.

Four-hands dinners, meetings between pizzaioli, special menus, tastings, showcookings and exclusive collaborations shaped a week dedicated to celebrating contemporary pizza and everything surrounding it: ingredients, creativity, expertise and connections. An opportunity to bring together professionals, producers and some of the most exciting names in the national and international pizza scene.

The grand finale came on 29 June with the presentation of 50 Top Pizza Europe 2026 in Madrid. The ceremony also confirmed the outstanding position of Spanish pizza, with Spain becoming the country with the highest representation in the guide, featuring 29 pizzerias. Among them, Baldoria stood out in second place, Sartoria Panatieri in fifth and Fratelli Figurato in eleventh.

It was also a particularly special evening for Mammafiore, with the presentation of the One to Watch 2026 – Mammafiore Award to Connie's Pizza, from London. After the awards ceremony, the celebrations continued at Bernabéu Market, the food destination inside Santiago Bernabéu Stadium, where we set up our table for an afterparty filled with tastings, encounters and a shared passion for pizza.

An intense week that allowed us to continue doing what we love most: showcasing Italian products, sharing knowledge and creating connections between those who produce, cook and bring gastronomy to life. Bringing Pizza Week Spain Edition 2026 to a close alongside the 50 Top Pizza community was the perfect way to celebrate a European pizza scene that never stops growing.

22 June – Solania Masterclass in Lyon with Peppe Cutraro and Solania

On 22 June, we travelled to Lyon to host a very special masterclass alongside Solania and Peppe Cutraro. An exclusive training session for chefs and pizzaioli, with one of the essential ingredients of Italian cuisine taking centre stage: San Marzano tomatoes.

The event took place at Peppe Cutraro's restaurant in Lyon, where we explored different tomato preparation techniques and their many applications in pizza-making and professional cooking. Together with Solania, we were also joined by Renato Rocco, director of La Buona Tavola Magazine, who helped us take a closer look at the product, its quality and its gastronomic potential.

A day dedicated to learning, tasting and, above all, sharing knowledge among professionals. For Mammafiore, these events are an opportunity to bring our customers and partners closer to the people who know the products best, creating connections between quality ingredients, technique and talent. The masterclass attracted interest from both existing customers and new foodservice professionals in Lyon.

23-26 July – Pizza Village London

From 23 to 26 July, Pizza Village London held its first edition at Potters Fields Park, on the banks of the Thames with Tower Bridge as its backdrop. Four days dedicated to Neapolitan pizza and Italian culture, featuring some of the best pizzerias, masterclasses, music and activities celebrating one of the world's most beloved dishes.

After enjoying the Berlin edition, Mammafiore once again joined the initiative alongside Mulino Caputo, reconnecting with great friends from the world of pizza, including Davide Civitiello and Errico Porzio.

And, as in any good Italian home, a table full of products was a must. Mammafiore set up its own tasting table, bringing our products closer to the public and giving visitors the chance to discover them first-hand through what we do best: eating, sharing and talking about food. Because we believe that a product is much better understood when people can taste it, learn about its story and discover the people behind it. This approach to turning products into experiences is part of our philosophy as food curators.

15 September – 50 Top Pizza World Naples

In September, we returned to Naples to join 50 Top Pizza for one of the most important nights of the year in the world of pizza: 50 Top Pizza World 2026. The ceremony, held at Teatro Mercadante, brought together some of the most outstanding projects and pizzaioli on the international scene, with representatives from 36 countries featured in this year's ranking. For Mammafiore, being present as a partner means continuing to support a community with which we share something essential: the constant pursuit of quality.

The highlight of the evening came with Napoli on the Road, Michele Pascarella's pizzeria, named the best pizzeria in the world for 2026, maintaining its position for the third consecutive year. Una Pizza Napoletana in New York took second place, while Confine in Milan completed the podium. A truly international snapshot of an industry that continues to evolve, cross borders and showcase the many possibilities of contemporary pizza.

The ceremony also featured a particularly special moment for us: the presentation of the Best Marketing 2026 – Mammafiore Award to Baldoria, from Madrid, which also reached eighth place in the world ranking this year. An award recognising something we deeply believe in: behind every great food project there is more than just quality ingredients and technique. There is also an identity, a story and a unique way of sharing them with the world.

Being part of 50 Top Pizza World 2026 gave us the opportunity to reconnect with friends, professionals and projects that are transforming the world of pizza across all five continents.

23 September – Solania Masterclass Marseille

On 23 September, we stopped in Marseille to host a new masterclass together with Solania and Peppe Cutraro, this time at Trattoria Da Matteo. An exclusive training session for foodservice professionals dedicated to one of the key ingredients of Italian cuisine and great pizza: San Marzano tomatoes.

Led by Peppe Cutraro, two-time world champion of contemporary Neapolitan pizza, participants had the opportunity to explore the role of San Marzano tomatoes in pizza-making and discover different techniques for working with the product and getting the very best out of it. An opportunity to go beyond the recipe and understand how ingredient knowledge can make all the difference in the final result.

And, as always with our masterclasses, theory had to be put into practice. The professionals attending were able to taste different pizzas and Mammafiore products, turning the day into an opportunity to explore, ask questions and share experiences around the table. Because we believe that a product is truly understood when it is handled, tasted and explained by those who know it best.

This second event organised by Mammafiore and Solania in France, following our Lyon masterclass, allowed us to continue bringing quality products, technical expertise and knowledge closer to foodservice professionals. A big thank you to Peppe Cutraro, Solania, the team at Trattoria Da Matteo and everyone who joined us in Marseille.

12-17 October – Pizza Week Paris

From 12 to 17 October, Paris once again became the heart of the pizza scene with the second edition of Pizza Week Paris, organised by 50 Top Pizza in collaboration with Mammafiore. Over six days, 19 venues took part in a programme dedicated to quality pizza, featuring special dinners, collaborations between chefs and pizzaioli, limited-edition creations and events bringing together talent from Italy, France and other parts of the world.

A week dedicated to discovering different interpretations of pizza and exploring how tradition, ingredients and creativity can come together around the same table. From Big Mamma Group alongside Michele Pascarella and Jacopo Mercuro, to events hosted by Gruppo Peppe, La Manifattura, IMperfetto, Eataly and many other names from the Parisian food scene, the city became a true meeting point for pizza culture.

To bring the week to a fitting close, we organised An Italian Affair together with 50 Top Pizza and Il Carpaccio, a gastronomic journey between Italy and France held on 17 October at Le Royal Monceau. Chefs Oliver Piras and Alessandra Del Favero, from Il Carpaccio, brought together Italian excellence and the savoir-faire of French fine dining, alongside a special creation by IMperfetto. An exclusive event designed to bring together pizzaioli, chefs, industry professionals and friends of Mammafiore and 50 Top Pizza around what we do best: sharing great food and creating new connections.

n Italian Affair was the perfect finale to a week that once again demonstrated how far pizza can go when quality ingredients, expertise, creativity and people come together. From a popular dish to a gastronomic expression capable of telling the story of a territory and the people behind it, we celebrated the evolution of pizza and a community that continues to grow. A big thank you to 50 Top Pizza, Il Carpaccio , IMperfetto and everyone who joined us during Pizza Week Paris 2026.