The historic Emilian company, one of the leading players in the milling sector, is participating in the fair for the first time with a rich live programme dedicated to pizza & focaccia and fresh pasta.
The new ‘Miscela 45’ product will be presented on this occasion, developed specifically for the food service channel, where reliability, speed and consistent performance are key factors.
The appointment is at Stand A09, Hall C1.
Renazzo (FE), 29 January 2026 –Molini Pivetti will make its official debut at Hospitality – Il Salone dell’Accoglienza, scheduled to take place in Riva del Garda from 2 to 5 February 2026, now in its 50th edition.
The historic company from Renazzo, in the province of Ferrara, will participate for the first time in the event dedicated to the world of hospitality and professional catering with a large 36 m² stand – Hall C1, Stand A09 – to showcase the best of its flours for pizza, focaccia and fresh pasta; but above all to provide advanced training and technical advice to Ho.Re.Ca operators and professionals, central elements of Molini Pivetti’s offering, which supports customers as a strategic partner in developing a range consistent with their work dynamics and business growth strategies.
This vision has also given rise to a new product that the company is previewing at the fair: Miscela 45, designed to meet the operational needs of modern catering.
The result of experience gained in developing solutions for structured formats, Miscela 45 is a high-performance product designed to guarantee operating speed, ease of management and consistent quality.
The name encapsulates its main strength: 45 minutes of leavening, a reduced time that allows for more efficient and flexible work management without compromising the quality of the final result. Its versatility also makes it ideal for focaccia and tray-baked pizzas, areas in which reliability and consistent performance are essential requirements, especially in the catering sector.
In addition to the new product, the Molini Pivetti stand will host a packed programme of live cooking shows, designed as opportunities for training, discussion and inspiration for professionals.
In the area dedicated to pizza, entrusted to chef pizzaiolo and professional trainer Federico Perrone, the star of the show is Miscela 45, with the aim of accompanying the public on an application journey that shows the behaviour of the product in the main preparations for the professional channel – from tray-baked focaccia to tray-baked pizza and pan-baked pizza – highlighting the speed of the process, dough control and consistent quality of the result.
The area dedicated to professional fresh pasta, on the other hand, is led by master pasta chef Alessandro Aldrovandi, who highlights the characteristics of Rosa and Dalia flours, two excellent products inspired by the tradition of fresh pasta. Here, raw materials and methods come together through different colours and techniques – from extrusion to lamination and rolling – to show professionals, step by step, how to optimise production times and management, improve flour yield, effectively manage the cooling process and transform technique into a daily working tool. A practical and concrete approach, designed to be replicated every day in the laboratory or kitchen.
Molini Pivetti’s presence at Hospitality is part of a trade fair calendar that continues in the coming weeks, with participation in Intergastra in Stuttgart, from 7 to 11 February, and Horeca Expoforum in Turin, from 15 to 17 March, confirming the company’s desire to strengthen direct dialogue with catering professionals in Italy and abroad through high-performance products and valuable training content.
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