The Emilian company will be present at the congress of auteur cuisine with a stand celebrating its 150 years, a meeting point for pizza makers of excellence from all over Italy. Ciro Poppella will close the programme with a brand new dessert, all to be discovered.
Renazzo (FE), 19 February 2025 –
Molini Pivetti announces its first participation in Identità Golose 2025, at stand E7. The renowned international author’s cuisine congress will take place from 22 to 24 February 2025 at the Allianz MiCo in Milan, with the theme Identità Future.
The company from Renazzo, in the province of Ferrara, will have its own stand in the exhibition area, where, during the three days of the congress, excellent pizza chefs from all over Italy will alternate with exclusive tastings and live demonstrations.
Among doughs, tastings and preparation techniques, the Molini Pivetti stand will be the stage for a journey into taste, thanks to great interpreters of the art of pizza, in all its variants: from the traditional and innovative Neapolitan to the classic Italian one, from the thin and crispy Emilian pizza to the high-hydration pizza alla pala, up to the padellino and the gourmet sandwich.
On Saturday 22 February, it will be the turn of Alessandro Cirillo, Gianluca Di Costanzo, Giuseppe D’Anna, Francesco Buono, Davide Costabile and Gennaro Tommasino, ready to enchant the palate with Neapolitan and pizza alla pala, two gastronomic masterpieces with irresistible textures. It will be up to them to transform each dough into an unforgettable experience: from the refined softness of an alveolate Neapolitan pizza to the explosion of flavours of the street food version, to the rich taste of pizza alla pala, a speciality distinguished by its thin and crispy dough.
On 23 February, a group of extraordinary master pizza chefs – Valerio Iessi and Daniele Ferrara, Antonino Cafiero, Riccardo Ammendola, Carmine Prisco, Giuliano Schiuma, Osvaldo Serra and Felice Mellone – will guide us into the heart of the art of pizza, to explore the importance of flour, hydration and technique: whether classic Italian pizza, traditional Neapolitan pizza, pizza alla pala or padellino, each creation is the result of a balance and harmony of elements, which come together to perfection at every taste.
The sensory journey of Molini Pivetti’s gourmet identities will conclude on Monday 24 February with the preparation of pizza in its most innovative versions, as well as in its various regional and local variations thanks to chefs Corrado Bombaci, Pietro Accardo, Nicola Cesarano and Francesco Lettieri; while Gennaro Catapano, with ‘Il pre-pasto che funziona’, will combine technique and passion at the service of a dough of extraordinary lightness, and Stefano Billis will unveil ‘L’eccellenza del panino gourmet’.
In closing, special guest will be the famous pastry chef Ciro Poppella of Pasticceria Poppella, pastry ambassador of Molini Pivetti, known for his iconic snowflake, who will delight the audience with an unprecedented sweet surprise, all to be discovered.
At the congress, the Molini Pivetti stand will be a meeting point to get to know the three lines of flours dedicated to pizza makers: the Professional Pizza Line with the Professional Pizza Azzurra, Pizza Verde, Pizza Rossa, Pizza Blu and Pizza & Pane Tipo 1 references, designed for classic Italian pizza with different rising times; the Special Line, more recent, which offers an innovative range of flours, such as Nafavola 320 and Nafavola 270 for Neapolitan pizza, Maggica, for pizza in teglia and alla pala, Sorbole, for Emilian pizza, thin and particularly crispy, and Incanto, specific for pre-dough and direct dough; the Gran Riserva Line, offering three 100% Emilian flours from the Campi Protetti Pivetti short supply chain, a brand that guarantees a traceable and CSQA-certified product, from selected fields in the provinces of Ferrara, Bologna and Modena, lands dedicated to the production of the best soft wheat.
Molini Pivetti’s participation in the congress falls on its 150th anniversary: the company has chosen to tell its story through a unique photographic series, ‘Farina in Opera’, created by photographer Simone Bramante (aka Brahmino), which explores and illustrates, with particular colours, the process that transforms the grain of wheat into flour.
The exhibition stand contains the most representative photographs, those of the territory, knowledge and transformation. Each shot captures the passage of this vital energy that from a grain of wheat becomes flour, nourishment, renewed energy. A cycle that repeats itself every day, starting from the lands of the Emilian plain and arriving in the hands of the professionals of bakery art.
‘For years Molini Pivetti has been committed to supporting bakery and catering professionals, not only as a supplier of flours, but as a true partner in their growth path. Our aim is to support them in their business through high-level training, helping them to develop an in-depth knowledge of flours and their applications. Furthermore, we respond to their needs with innovative solutions that guarantee workability, optimal yield and consistently excellent results: fragrant, tasty products of consistent quality. Identità Golose represents an extraordinary opportunity for Molini Pivetti to share its commitment, passion and vision of the future with the world of catering and haute cuisine,’ said Giulia Chessa, Marketing Manager of Molini Pivetti.
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