An audience of baking masters gathered at Molini Pivetti at the Identità Golose congress to create unique specialities and celebrate the precious ingredient: flour and its countless applications.
Renazzo (FE), 27 February 2025 – The three-day Milanese event came to a close for Molini Pivetti, which for the first time took part in Identità Golose, the renowned international conference on auteur cuisine.
150 years after its foundation, the company looks to the future with commitment, vision and innovation.
To celebrate this extraordinary milestone at the congress stand, together with the Pivetti family and staff, great masters of the white art gathered to create unique creations, celebrating the precious kitchen ingredient: flour and its countless applications.
Among the special creations, we highlight those of Valerio Iessi and Daniele Ferrara of I Borboni Pizzeria, who created their speciality: pizza al padellino, from the waterless dough with Incanto flour, from Molini Pivetti’s Special Line, steamed and regenerated in the oven in a revisited provolone and pepper version. From their culinary work emerges the value of territoriality, through the richness of flavours and the revisiting of traditional ingredients in a contemporary key.
Another example is Stefano Billi, who has elevated street food to gourmet level. From the food truck fleet to the Billis Maremma Bona restaurants, Salvatore and his team combine the ‘burger passion’ with the use of the best ingredients for a strictly home-made final product. For Molini Pivetti he created a sandwich with the perfect consistency: soft on the inside and compact on the outside, thanks to the use of Professional Pizza Blu flour.
Among the other professionals who took turns in the show cooking, exploring the taste of pizza, from classic Italian to traditional Neapolitan, to pizza alla pala and pizza pan, were Pietro Accardo (Villa Zuccaro, Taormina), Edoardo and Riccardo Ammendola (Antica Pizzeria Di Matteo, Naples), Francesco Buono (Capri Blu, Castellammare di Stabia), Antonino Cafiero (Karma Pizza e Fritti, Pompei), Nicola Cesarano (Panoramica53, Terzigno), Alessandro Cirillo (Capri Blu, Torre Annunziata), Davide Costabile (Marrecreo Pizzeria, Roncadelle), Giuseppe D’Anna (Terra Mia, Modena), Gianluca and Toni Di Costanzo (Span, Bologna), Francesco Lettieri (Civico 9, Siderno), Felice Mellone (Concetto Partenopeo, Castellammare di Stabia) Giuliano Schiuma (Il Punto Pizza da Giuliano, San Pietro In Casale), Osvaldo Serra (Serra Pane e Cucina, Siderno) and Gennaro Tommasino (Bellini Ristorante Pizzeria, Naples).
Closing on a sweet note was the famous pastry chef Ciro Poppella, who as Molini Pivetti Pastry Ambassador celebrated the company’s 150th anniversary by presenting an absolute novelty: La Perla Nera (The Black Pearl), a meeting between tradition and innovation, symbol of a South that, with strength and determination, has been able to rewrite its own destiny.
The magic of this cake lies in its textures, which intertwine in a perfect game through four processes; four phases capable of involving all the senses and which together tell a story of evolution, research and perfection.
The cocoa shortcrust pastry base, made with ‘Frolla’ flour from Molini Pivetti’s Pastry Line, is the foundation of the identity: solid, decisive, a strong link with the past, with roots that go back to the traditions of the south. Above the shortcrust pastry, a creamy milk heart adds softness and delicacy, in perfect contrast to the crunchiness of the base. At the heart of the Black Pearl is caramel, sweet and enveloping, which slowly reveals itself, merging with the lightness of the milk cream in a symphony of flavours that complement each other. Finally, chocolate is the element that gives a feeling of luxury and refinement, but at the same time never hides the authenticity of its origins.
The Black Pearl is a tribute to Ciro Poppella, whose art has made confectionery a way of expressing the redemption of the south, bringing to the world the flavour of a land that, though often forgotten, has always had the ability to rise again.
Interweaving innovation and know-how without ever losing the deep bond with the territory, with farmers and with the professionals of the white art, Molini Pivetti has proudly chosen to produce the highest quality flours, becoming a point of reference for the food and gastronomic sector, a great entrepreneurial reality that a century and a half after its foundation looks to the future and does so together with great interpreters of Italian cuisine.
After the success of Identità Golose, Molini Pivetti continues its initiatives: from April onwards, Pivetti in Pizzeria Selection, an exclusive course dedicated to the art of pizza, will be launched. But first, on 25 March, for white art professionals there is a training day in Sarno, organised by the prestigious Iannucci Academy, of which Molini Pivetti is a partner. An unmissable training opportunity, enriched by the exceptional testimonials of Ciro Poppella and Edoardo Ammendola.
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