Journey through pizza, pasta and desserts to celebrate 150 years of milling excellence. The appointment is at Rho Fiera Milano from 5 to 8 May 2025, at Stand G31, Hall 6.
Renazzo (FE), 29 April 2025 – It is a symbol of Emilian excellence, thanks to an innovative supply chain model, short and CSQA certified, as well as one of the main milling realities in terms of storage capacity, with a flour production that can reach 450 thousand tons per year. Molini Pivetti returns to TuttoFood on its 150th anniversary with a programme that pays tribute to the taste and quality of its products, but above all to the experience.
First and foremost, the sensory experience, because from 5 to 8 May the Molini Pivetti exhibition space (Stand G31, Hall 6) will be transformed into a veritable gourmet laboratory, to celebrate a century and a half of history through the ‘150° TASTE EXPERIENCE’ gastronomic itinerary, with three stations dedicated to pizza, fresh pasta and pastry, respectively.
During the days of the fair, in each station, Molini Pivetti’s technical team will be at work between doughs and cookers, not only to churn out delicacies, but also to show in action all the versatility and quality of the flours: from workability to optimal handling times for each process, up to culinary applications, ensuring excellent and consistent results in sweet and savoury recipes.
The protagonist of the ‘150° pizza experience’ station will be the gourmet pan pizza – ‘The Emilian’ – made with Gran Riserva flours, branded Campi Protetti Pivetti: 100% Emilian flours, obtained by milling selected grains cultivated exclusively in the area between Bologna, Modena and Ferrara, the most renowned for the cultivation of soft wheat, and with the addition of wholemeal flour.
The great classics will not be missing, such as the alveolate and traditional Neapolitan pizza, the surprising high-hydration pizza, and the fragrant regionality of the Emilian pizza: very thin, wide, with a crispy edge and soft heart, like the land from which it comes.
The ‘150° pasta experience’ station, themed ‘Ode to the Fields’, will pay homage to tortelli, filled ravioli and classic tagliatelle of the Emilian tradition, with a touch of colour: the doughs, in fact, will recall the different shades of wheat growth, transforming pasta into a tale of nature.
In the ‘150° pastry experience’ space, sweet creativity will take shape, with proposals of croissants, puff pastries, short pastries and other sweets, but above all with the mill’s celebratory dessert dedicated to the company’s 150th anniversary: ‘The sweet mill’.
The event starts on Monday 5 May with the presence of exceptional Ambassadors: pastry chef Ciro Poppella, with his famous Snowflake and Black Pearl, and master Edoardo Ammendola of the Antica Pizzeria Di Matteo, who will delight with his iconic traditional Neapolitan pizza.
TuttoFood represents an important international showcase for Molini Pivetti and a strategic lever to increase exports, both towards European countries, where the focus on quality, traceability and sustainability of the agri-food supply chain creates fertile ground for expansion, and towards countries in the Asia-Pacific area, which offer new prospects for expansion thanks to an evolving market and an increasing demand for Made in Italy products.
In this scenario, Molini Pivetti strengthens its commitment to international development, focusing on innovation, certified quality and the enhancement of the Italian milling tradition.
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