Molini Pivetti with the Academy Iannucci to develop bakery professionals

Renazzo (FE), 19 March 2025 –The excellence of Molini Pivetti flours joins the white art signed by Academy Iannucci, with the aim of enhancing and developing the professional figures of pizza maker, pastry chef and baker through high level training courses.
The milling company of Renazzo, in the province of Ferrara, renowned for the quality of its flours, becomes the main sponsor of the prestigious school led by master pizza maker Vincenzo Iannucci, and will support the training with its own flours.
‘The Academy Iannucci – Pizzaioli in Luce wants to be a point of reference for those seeking practical, high-level training. Today’s professionals must know how to innovate, ensuring that food products primarily meet health and nutrition requirements, without neglecting taste and sustainability, while respecting the environment. Hence the idea of developing training that looks at the profession in the round, from the secrets of processing techniques to advice on how to develop one’s own business,’ says Vincenzo Iannucci.
In addition to technical and practical training, there are two outstanding meetings in the rich calendar of events.
The first meeting, entitled ‘Tips for creating a successful brand’, is on Tuesday 25 March, in Striano (Naples), at Cantiere del Gusto, in via Farricella I°, where the presence of more than 70 pizza makers is already confirmed. This is an unmissable training opportunity, enriched by the successful testimonials of Ciro Poppella, master pastry chef famous for his ‘snowflake’, and Edoardo Ammendola of the Antica Pizzeria Di Matteo, in the historic centre of Naples.
Neapolitan pastry chef Ciro Poppella says: ‘I am very proud to have been sent to this important event. It always excites me to tell how Pasticceria Poppella has become a point of reference for Neapolitans and the many tourists who flock to the city of Naples. My pastry making is an art that has allowed me to achieve great satisfaction with my family always by my side’. Edoardo Ammendola emphasises the importance of training for those working in the world of the white art: ‘Our pizzeria is a part of the history of Naples and its gastronomic tradition. For more than eighty-five years, we have witnessed an evolution that has seen many generations pass through here. Neapolitan pizza is an art, and we are the custodians of this art, proud to carry it on with the same spirit and dedication as when it was born. But it is not enough just to prepare it: it is a craft that needs to be mastered across the board, requiring continuous training, but also a deep respect for the tradition and culture behind every single gesture‘.
The partnership between the Iannucci Academy and Molini Pivetti expands the network with the opening of three new locations in Italy, in addition to the headquarters at Molini Pivetti, the Pivetti Lab, in Renazzo. ‘The Academy is above all a meeting place for professionals, where they can create connections in the industry and expand their job opportunities thanks to training and discussions, as well as trade fairs and industry events, which today has more than 80 members,’ says Iannucci.
For years Molini Pivetti has been committed to training and enhancing the bakery professions, both through exclusive partnerships and through the courses of the Pivetti Lab, the beating heart of Molini Pivetti’s commitment to quality, innovation and training, available to professionals.