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
Molini Pivetti takes part in the third edition of “Cibò. So Good!” and uses the opportunity for the final consumer and wholesale market launch of the new Gran Riserva line, common wheat flours 100% from Italy’s Emilia region, grown on strictly selected land in the provinces of Bologna, Modena and Ferrara.
The “100% made in Emilia” Gran Riserva line
The Gran Riserva line reflects the determination to guarantee safety and transparency, is the only line to bear the Campi Protetti Pivetti quality mark, and is produced on the basis of strict regulations, adopted by the local farmers of the fields in the three Emilia region provinces. Campi Protetti Pivetti manages the entire production chain, from choice of land through to milling. The fields selected must be well away from busy roads and pollution sources. All flours are produced by milling wheat 100% from the Emilia region, stored in specific silos and conserved using cold storage systems with low environmental impact. The Molini Pivetti Gran Riserva line comprises 4 flours: Integrale (wholegrain), Tipo 0, Tipo 1 and Manitoba Emiliano.
During the three days of “Cibò. So Good!”, the chefs will use the Molini Pivetti flours to prepare pasta dishes featured on the gourmet menu of the Palazzo Re Enzo catering area. What’s more, the Bologna bakers’ association will also use the Molini Pivetti flours to make bread and other bakery products presented during the event.
Saturday 23 and Sunday 24 March, Story Cooking – live show about flours and workshops for adults and children
The Story Cooking event with Molini Pivetti flours will take place at 16:30 hrs on Saturday 23 March in the Salone del Podestà at Palazzo Re Enzo. Led by food blogger Giulia Golino, it will star the recipe “Un pizzico di Piacenza: la torta Spisigona De.Co” [“A Pinch of Piacenza: Spisigona De.Co cake”]. “Spisigar” means “pinch” in Piacenza dialect, and the dough for this cake is made from just a few simple ingredients, in the country tradition: flour, butter, sugar and hard-boiled eggs. The cake comes from the Val Tidone and was granted the De.Co quality mark by the Municipality of Gragnano Trebbiense in 2015. In an event part live show, part workshop and part storytelling, Giulia Golino will entertain onlookers with curious facts and anecdotes while creating the recipe. There will be a sampling session at the end.
There will be five courses, all with Molini Pivetti flour, at Palazzo Re Enzo on Saturday and Sunday.
Two courses with Molini Pivetti flours for children from 6 to 11 years of age in the morning, and three afternoon courses for adults.