Regenerative agriculture, the next generation of chefs and the culinary trends of tomorrow: this historic mill from Emilia brings the values of the future to Milan in three parts, featuring three special guests and three demonstration areas: pizza & bakery, fresh pasta, and patisserie.
The event will take place at Rho Fiera Milano from 11 to 14 May 2026, at Stand C23, Hall 8
Renazzo (FE), 7 May 2026 –Molini Pivetti returns to TuttoFood to showcase the milling excellence that has set it apart for over 150 years, and above all the value of the future: that of the younger generations, regenerative agriculture and culinary creativity through flour. This is the central theme that will unfold over the three days of the fair, from 11 to 14 May, at the Molini Pivetti stand (stand C23, Hall 8).
On this occasion, in the pizza & bakery area of the stand, Molini Pivetti will debut Pizza Leggera, a company that has recently joined the Pivetti Spa Holding, alongside partner Filippo Panini, and specialises in the production of professional raw doughs and the development of new solutions for the world of pizza. This move further strengthens the Group’s position in the food service sector, expanding the range of products dedicated to pizza professionals, both on the Italian and international markets.
At Rho Fiera Milano, the event kicks off on Monday 11 May with a focus on young people: they are the future.
Regenerative agriculture is the topic for Tuesday 12 May.
At 3 pm, Giulia Castellucci from Yara Italia will be in conversation with Molini Pivetti’s agronomist, Alessandro Zucchi, to outline the prospects for the Campi Protetti Pivetti project: a short, certified supply chain which celebrates its tenth anniversary this year and has profoundly transformed the relationship between the mill and its farmers, not only in terms of quality, traceability and transparency within the supply chain itself, but above all through ongoing, structured collaboration aimed at improving crops whilst respecting and protecting the local environment.
The future of culinary expression takes centre stage on Wednesday 13 May.
Dario Beluffi, a vegan pastry chef of recognised talent, will be the star of the third day; for the occasion, he will present his vegan maritozzo, exploring new market trends and developments in contemporary taste.
At the fair, the Molini Pivetti stand (stand C23, Hall 8) covers 108 square metres and features a large open-plan kitchen divided into three preparation areas: pizza & bakery, fresh pasta and pastries.
A team of top-class professionals runs each station: Federico Perrone specialises in pizza and focaccia using Miscela 45; Antonio Boscia and Jacopo Schifaudo handle peel-baked pizza, Roman-style pizza, focaccia, buns and bruschetta; Christian De Rosa, a specialist in Pizza Leggera, oversees Neapolitan and Emilian-style pizza; Alessio Aldrovandi handles fresh pasta; pastry chefs Danilo Giustizieri and Alessio Varbella from “Il forno Belvedere” oversee the pastry section.
Every preparation is designed to demonstrate the versatility of Molini Pivetti flours in action: from workability and optimal handling times to the most sophisticated applications, guiding professionals towards consistently excellent results.
The stars of the Molini Pivetti flour range are the two new 2026 products: Miscela 45, launched in February, is the high-performance flour requiring just 45 minutes’ proving, for faster and more flexible processing, without ever compromising the quality of the result. Type 1 with Wheat Germ “Naturally versatile” is the new flour in the Professional range, with an intense flavour, a warm, natural colour and a unique aromatic richness, offering professionals a versatile tool to keep pace with modern consumer trends thanks to the wheat germ and a balanced bran content.
Also worth noting is the off-stand event on Monday 11 May, from 12.30 pm to 2.00 pm: Molini Pivetti will take centre stage in Italmopa’s Bakery Area with ‘Bakery World Tour: from Italy to the world’, hosted by Antonio Boscia and Alessio Varbella. A journey that brings Italian baking traditions into dialogue with international trends, using Molini Pivetti flours as a tool for interpretation and creativity.
AllFood, in fact, represents a strategic lever for strengthening Molini Pivetti’s international presence, reinforcing the company’s commitment by focusing on innovation, certified quality and the promotion of the Italian milling tradition.
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