Ristorfoods’ philosophy and well-researched and executed presence were among the key highlights of Rest’Hotel Dijon. “Comme d’habitude,” Ristorfoods brought added value, so much so that even Jérôme Nouger, the owner of Rest’Hotel, the traveling trade show throughout France that brings together all professions related to gastronomy and the preparation, processing, and sale of food products, praised the breath of fresh air brought by Ristorfoods.

On March 8th and 9th, Dijon was a showcase for the Italian spirit of pizza and pasta, and not only that, but also the many other artisanal culinary excellences selected and brought to French companies in the sector by Ristorfoods. Since doing everything well is a corporate habit, and Ristorfoods doesn’t just do well, it tends to do very well, in Dijon they also wanted to add innovation, bringing a truly unique vision in line with Italian ingenuity and creativity. The stand, which attracted numerous visitors, was set up with a beautiful kitchen, prepared by excellent chefs (Federico Lodi, Lucien Gomez, Ugo Berthet, Giulia Sanna, and Giovanni Uva), offering authentic Italian products. A team of chefs, pizza makers, and industry experts showcased the most authentic and delicious Italian products, always in a unique and extraordinary way. Pasta and pizza, made with dough that has risen for 72 hours, were presented in the most exquisite Neapolitan and Roman versions, thus launching a competition between the two culinary styles. Without a little healthy competition, the spice of life is missing. Not only that, Ristorfoods, in collaboration with Rest’Hotel, also organized the first Dijon Pizza Cup in a dedicated area of ​​the show. This was a key moment in the history of Rest’Hotel, the show that has been held in France for 10 years. It was a pizza chef competition with very specific rules and a surprising turnout, even from the public. With the help of Sima Pizza ovens, 10 pizza chefs competed for the first time in pizza-making and wine pairings—another great idea.

Not everyone knows that the French, along with the Americans, are the world’s top pizza consumers, eating much more than Italians, partly because they outnumber them. A panel of judges carefully evaluated the pizzas and combinations prepared by 10 pizza chefs. Each had 15 minutes to create a Margherita pizza base with mozzarella and tomato provided by Ristorfoods, and then devise a topping with local products to give the Margherita base its own unique character. The pizzas were expertly crafted, 29 centimeters in diameter, expertly measured by the judges, and then imaginatively selected ingredients, including escargots, snails, edible flowers, and blueberries, to name just a few.

Watching a pizza come out of the oven is truly a marvel. It always starts with the simplicity of flour and water, the lifeblood of life, and then combines tradition with the creativity of the millions of ideas each pizza chef offers. Ristorfoods’ presence in Dijon was a celebration that brought together highly professional competition. It was impossible not to be captivated by the challenge and beauty of watching truly unique pizzas being churned out, along with—at the stand—equally surprising dishes made with ingredients that, in some cases, like tomatoes, are still carefully selected by the entrepreneur who created Ristorfoods 30 years ago.

The wine pairing proposal also marked a new step in the competition for the world’s most iconic dish, making the Rest’Hotel Dijon experience unique for both visitors and industry professionals. A resounding success. Another touch of sense and sensitivity from Ristorfoods.