It’s increasingly gourmet. And more and more ‘glocal’. Is this the present and the near future of pizza? On the gourmet side, the use of local and seasonal ingredients continues to grow, enhancing the perception of quality through the freshness and uniqueness of the raw materials. Healthier options, such as gluten-free or low-carb and high-protein doughs, for example made with cauliflower flour instead of wheats, are also always going strong. A booming segment is also vegan and vegetarian pizzas, using vegetable substitutes for meat and cheese.

These new features are often made possible, or easier, through innovation in ovens and machinery: we asked how to some of the top players at Host 2025, at fieramilano - Rho from 17 to 21October 2025.

“Technology plays a central role: new remote control and automation systems simplify work and reduce the margin for human error,” explains Michele Pizzeghella, marketing manager at Marana Forni. “And innovation is linked to sustainability. Our system that raises the cooking surface toward the oven dome reduces fuel consumption and ensures perfect cooking even at lower temperatures: you get the heat you need in seconds, optimizing the use of wood and gas.”

There’s space not only for sustainability, but also for creativity: “In addition to energy savings, creativity in the kitchen needs space and easy-to-use means that help create ever-newer gourmet offerings that are fresh and pleasing to the eye as well as to the palate,” adds Stefania Moro, Purchasing Manager of Prismafood. “Our ovens, mixers and dilaminers, all Made in Italy, allow us to create pizzas that guarantee optimal dough and baking.”

Concludes Stefano Salvadori, General Manager of Sigma: “Host 2025 will be an excellent opportunity to present our latest innovations. Among the most interesting, I would like to mention advanced automation, with machinery that allows improving production efficiency by reducing processing time and increasing quality and precision, and IoT, with connected machinery that allows remote monitoring, predictive maintenance and real-time optimization of production processes.”

The world of tomorrow’s pizza, from ingredients to ovens to machines, will be the protagonist of the revamped MIPPP - Milano Pane Pizza Pasta, thanks in part to the partnership with the SIPAN Consortium, which will bring many of the most important Italian producers in the sector.