Molini Pivetti at Tuttopizza 2025

Renazzo (FE), 16 may 2025 –From 19 to 21 May, Molini Pivetti will be at TuttoPizza 2025, the international trade fair dedicated to all Ho.Re.Ca. operators specialising in the pizzeria branch, held at the Mostra d’Oltremare in Naples.
At Stand 308-313, Hall 3B, numerous professionals from different Italian regions will give life to three days of tastings and practical demonstrations, focusing on flours, for pizzerias and pastry shops, and the most effective techniques to obtain perfect doughs.
“In its 150th anniversary year, Molini Pivetti returns to TuttoPizza bringing pastry as a novelty. With this participation, in fact, we want to strengthen our commitment in foodservice, networking with pizza makers and pastry chefs.” – declares Giulia Chessa, Marketing Manager of Molini Pivetti – “The collaboration with the professionals of the baker’s art involves the company not only through the production of flours that meet their specific needs, but also through consultancy services aimed at supporting them in their work and business, with particular attention to training and professional development”.
For years, Molini Pivetti has supported white art professionals. In 2024 it promoted the twinning between the municipalities of Pompei and Ferrara to foster a new training model, as well as the opening of 4 locations in Italy (including the Pivetti Lab) of the Iannucci Academy, of which the company is the main sponsor. It promotes the best pizzerias through the Pivetti in Pizzeria Selection format, in collaboration with Garage Pizza and Dissapore, and welcomes to its exhibition stands numerous professionals from all over Italy, ambassadors in Molini Pivetti’s foodservice projects for pizzerias and pastry shops, starting with the two author signatures that were the first to join: Edoardo Ammendola (Antica Pizzeria Di Matteo, Naples) and pastry chef Ciro Poppella, creator of the iconic ‘Snowflake’. To the world of pizza, Molini Pivetti offers the innovative Special Line, designed for professionals who need high quality raw materials, easy workability and room for customisation, as it allows them to make different types of pizza based on the various traditions: ‘Nafavola 320’ and ‘Nafavola 270’ for Neapolitan pizza, ‘Sorbole’ for Emilian pizza, “Maggica” for pizza on a peel or in a baking tin, and ‘Incanto’, which is specific for pre-blended and direct doughs.
Composed of four type 00 flours and one type 1, characterised by different strengths, the historic Professional Pizza Line responds to the various processing and dough management needs, guaranteeing optimal leavening times and a constant yield.
Also noteworthy is the Gran Riserva Line of the Pivetti Protected Fields chain, the result of careful cultivation because it is produced with 100% Emilian grains, within a supply chain controlled for quality and traceability, and certified by the international CSQA body.
In the confectionery sector, the Pastry Line includes 4 specific references, designed to meet the needs of artisan and industrial pastry laboratories. In particular, the “Leavened” flour is ideal for long-rising cakes, thanks to its high protein content and high “W” strength; the “Brioche-Croissant” reference ensures soft and fragrant doughs, perfect for croissants and breakfast pastries. ‘Sfoglia’ is a well-balanced flour that stands out for its excellent ratio between toughness and extensibility during long processing; while the ‘Frolla’ reference maintains the right consistency of compactness and crumbliness, preventing the final product from crumbling.
During the exhibition, more than 80 pizza makers from different regions of Italy will take turns at the Molini Pivetti stand to celebrate the Neapolitan pizza, with the aim of proposing different points of view and new interpretations, showing the skills, technique and competence that underpin their pizza.
‘With Molini Pivetti and Academy Iannucci we are collaborating to enhance the figure of the professional of the white art,’ says – declares Vincenzo Iannucci, pizza chef and Academy Director – “We are activating training and solidarity projects for operators in the sector with the aim of giving due recognition to this profession. Today, in fact, pizza cooking has profoundly evolved: although rooted in a tradition of simplicity, it has become highly innovative and creative. There is a need to train young people in the knowledge of raw materials, from flours to dairy products and all those ingredients that make pizza a healthy and good food. At TuttoPizza, we will showcase the best of the pizza art!”.