On Thursday 21 May Molini Pivetti donated about 25 tonnes of flour in 1 Kg packs to the Tempo della Gentilezza [“Time for Kindness”] project. The holding company responded with speed and enthusiasm when invited by the Italian Red Cross to take part in the distribution of basic foodstuffs to the sectors of the population hardest hit by the Covid-19 emergency.
Molini Pivetti donates over 1000 kg of flour to the poorest households and the elderly of its community.
At this time of extraordinary complexity and huge sacrifices affecting the whole population, we are seeing many actions of solidarity to support the community. Eager to play its part, Molini Pivetti has decided to mobilise to tackle the Covid-19 emergency with various projects of solidarity for its local area. Our thanks to the volunteers of the various community associations which have enabled us to bring real help to so many people.
Molini Pivetti attends exhibitions and events both in Italy and abroad. Some of these dates have been postponed due to Covid-19.
The following is the list of events where we will be present with our own stand to present our products, our latest innovations and the new projects in the pipeline.
Molini Pivetti will be launching its sustainable organic flour grown 100% in Italy’s Emilia region on the international stage.
Exhibitions
The quality of the Molini Pivetti “Gran Riserva” line and the masterly touch of pizza chef Federico Perrone on stage in Milan for the third edition of “La Città della pizza”.
At 17:15 hrs on Saturday 26 and 17:30 hrs on Sunday 27, pizza chef and Molini Pivetti expert adviser Federico Perrone will be letting enthusiasts and professionals in on the secrets of making the perfect thick-crust ‘in pala’ pizza: crisp, light and tasty.
On the eve of the company’s 145th common wheat sowing season, on 17 October 2019 the convention on “Common wheat: market, production chain and sustainability” was held at the Molini Pivetti headquarters at Renazzo to discuss the latest crop and future strategies.
Molini Pivetti will be present at Tutto Food, the Milan B2B food & beverage event, to promote its new products for large-scale distribution and its sustainability project. With a stand of over a hundred square metres, it will present its line of professional products and new entries for large-scale distribution, alongside the masterly skills of egg pasta maker Rina Poletti, who will produce hand-made egg pasta every day.
Exhibitions
Molini Pivetti flours star at Città della Pizza in Rome with 2 themed workshops for professionals and enthusiasts: on 13 April with type 1 flours on “Traditional mother yeast pizza” with chef Matteo Aloe and on 14 April with Gran Riserva, the Campi Protetti Pivetti flours grown 100% in the Emilia region, in a workshop entitled “When flour becomes art” with chef Fabio Albanesi.
Molini Pivetti takes part in the third edition of Cibò. So Good! the festival of Italian flavours held at the Palazzo Re Enzo in Bologna
It launches Gran Riserva, the flour 100% from Italy’s Emilia region, made from wheat grown on the finest lands in the Bologna, Modena and Ferrara areas.
Live show cooking and workshops for adults and children