From Punk Gigs to UK Cinemas: The Story Behind Casadei Foods

On the surface, punk gigs and Italian cheese might not seem like they have much in common. But for Carla Casadei, founder and executive chef of Casadei Foods, the connection is simple: creativity, rebellion, and refusing to accept things as they are.

Before building a plant-based food company in the UK, Carla was organising punk shows in her hometown of Rio de Janeiro. That same DIY spirit now drives Casadei Foods, a London-based brand creating premium vegan Italian-style cheeses designed specifically for chefs.

Today, that journey has reached an exciting milestone.

Casadei Foods’ plant-based Stracciatella is now being served at Everyman Cinemas locations across the UK.

The cheese features on the plant-based Pesto & Sundried Tomato Pizza on the cinema’s menu. Designed to perform beautifully under heat, the vegan Stracciatella delivers:

• Spoonable, creamy curds

• A clean melt without splitting or pooling

• A delicate, slightly tangy flavour

Like all Casadei Foods products, it was developed specifically for chefs who want authentic Italian flavours without compromising on quality.

Founded in 2023, Casadei Foods has grown rapidly as restaurants increasingly expand their plant-based offerings. With more diners embracing vegan and flexitarian lifestyles, demand for high-quality alternatives continues to grow.

The company’s portfolio also includes its plant-based mozzarella, currently used at restaurants such as Purezza, the well-known vegan pizza brand with locations across the UK.

Behind the brand is a husband-and-wife team combining culinary craftsmanship with real hospitality experience.

Carla is Brazilian and previously studied journalism, worked in television, and built a following as a vegan food creator online. Her partner Marco Casadei is British-Italian, bringing his own passion for authentic Italian food to the business.

Together, they have spent years in the hospitality industry — experiences that shaped the creation of Casadei Foods.

Before launching the food brand, the Casadeis ran several vegan food ventures in London.

They opened Young Vegans, London’s first fully vegan pie and mash shop, in Camden Market. Carla later created Death By Pizza, a cult-favorite vegan pizza takeaway operating from a wooden shack with a wood-fired oven.
But there was one problem.

The plant-based mozzarella available at the time simply didn’t meet the standards needed for great pizza.

So Carla decided to create her own.

While perfecting the mozzarella, she also refined the couple’s signature pizza dough combining the airy, double-fermented crusts of Naples with the bold flavors of New York-style pizza.

Their next step was a sit-down restaurant in Bethnal Green called Pizza Shop. Despite receiving rave reviews, the restaurant was forced to close during lockdown.

The experience ultimately pushed the founders to focus on what happens behind the scenes in kitchens: ingredients.

Today, Casadei Foods focuses on supplying restaurants with chef-quality plant-based ingredients.

“Our experience running vegan restaurants gave us a unique understanding of what chefs and customers actually need,” says Carla.

“We started Casadei Foods because we believed plant-based cheese could be exciting, indulgent and uncompromising.”

Seeing the Stracciatella featured at Everyman Cinemas across the UK is a major moment for the company.

“It shows that plant-based options can be just as decadent and satisfying as traditional ones, whether you’re at a restaurant, enjoying a film, or making pizza at home.”

The listing also marks a meaningful milestone for the brand name itself. Casadei is Marco’s family name, rooted in the Emilia-Romagna region of Italy.

Casadei Foods continues to expand its presence in the UK foodservice sector, partnering with hospitality groups that are embracing innovative and sustainable plant-based ingredients.

Recents listings include:

• Drake & Morgan

• Fatto a Mano

• Biga Mamma Group

• Everyman Cinemas

Looking ahead, the company plans further expansion across UK hospitality in 2026, alongside growth in its direct-to-consumer channel.