CIBUS 2021, for us the fair of the restart.
We are ready to take part in the 20th International Food Exhibition from 31 August to 3 September at the Parma Exhibition Centre.
A calendar of events with many appointments in collaboration with various companies and organisations, such as AgriGeoDron Group, Italian Red Cross, Ristorazione Sostenibile 360, Bioplanet and Perfect Food.
Exhibitions
Molini Pivetti participates in national and international fairs with a full calendar of appointments.
Here is the list of the 2021 fairs where we will be present with our stand to present our products, tell our values, the latest news and the different projects we are carrying out.
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.
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.