On the occasion of HOST 2025, the international trade fair dedicated to the Ho.Re.Ca. and foodservice industries, AB Mauri Italy SpA, together with Scrocchiarella®, presented three new recipes interpreted by three professionals from the Ho.Re.Ca. sector as part of the format “Le Preferite”.
Through this format, AB MAURI demonstrates how a high-quality base can be transformed into countless interpretations from quick-service restaurants to dining rooms, from bistros to hotels meeting the needs of a market in which practicality, flavour, and craftsmanship must coexist in perfect harmony.
The project was created to highlight the versatility of Scrocchiarella®, the frozen base made with Scrocchiarella® Mix and sourdough according to traditional methods, reimagined with ingredients and flavours typical of various Italian regions and beyond.
Felice Magarelli, Head of Pizza, Doughs, and Fillings at Ristorante Pizzeria Fuorirotta in Bergamo, presented his recipe “ORIGINI in TAVOLA”, created on a 28 × 18 cm Scrocchiarella® Classica base. As the name suggests, it brings together the flavours and traditions of the two places he belongs to: Campania, his homeland, and Bergamo, where he now lives and works.
He stated that he chose Scrocchiarella® because, in his restaurant, it meets multiple needs: from pizza in pala to gourmet pizza to sandwiches.
Bruno Bruzzese, owner of Pizzeria Turi in Marina di Gioiosa Ionica (RC), personally prepares Scrocchiarella® doughs every day. For the “Le Preferite” format, he selected the recipe “FOCU MEU, using simple ingredients from his native region, Calabria, also embracing seasonality. For this reason, he chose a 55 × 25 cm Scrocchiarella® Rustica Multicereali frozen base the same format he offers in his restaurant particularly suited to take-away service.
He chose Scrocchiarella® because he had long been searching for a light, crispy, and easy-to-digest product. With Scrocchiarella®, he finally found it.
Gioia Castaldi and Silvia Lauri, both from LIME Tropical Bistrot in Nettuno (province of Rome), took part in the “Le Preferite” format with a recipe featuring an exotic, international flavor as the proposal they offer in their Cocktail Bar requires. Infact, it evokes a Mediterranean spirit made of land and sea and for this occasion, they used a 25 cm round Scrocchiarella® Riso Venere® base, which inspired the name of the recipe: “FUSION VENERE.”
They chose Scrocchiarella® because it is ideal as finger food across all their offerings from aperitivo to dinner and late night service.
