To spread without frontiers the quality and traditions of our country, engaging every day with the enthusiasm and strength linked to more than a century and a half of history. This is one of the main missions of Molino Piantoni, which in particular during the month of May will be present at various events to highlight its products.
The first event in which our Molino will take part will be overseas: at A tutta pizza fest, a kermesse celebrating the art of pizza that will take place on 13 May at The Hollywood Palladium in Los Angeles, California. Conferences and meetings, guests from all over the globe, cooking shows, workshops and of course pizza, along with much more, await visitors.
Several prominent guests from the contemporary pizza world.
Enzo Coccia, Neapolitan pizza maker ‘with an identity, a brain and a soul’, as he defines himself. As a young boy, he learned his passion from his father Antonio, in the family pizzeria. Years later, he opened his Notizia, an old-fashioned pizzeria for which he selects and uses only the highest quality ingredients from Campania.
Nancy Silverton, a chic chef, has consecrated Italian food to success from the kitchen of her Osteria Mozza, understanding its true roots in quality.
Tony Gemignani, an acrobatic pizza champion in Las Vegas in the 1990s and president of Champions World Pizza, follows a clear motto: respect the craft. Author of The Pizza Bible, he bases the running of his seven pizzerias across the States on the idea that pizza, if well made, is good everywhere.
Zach Pollack, whose curiosity for cooking was born in Florence while studying architecture, has been running Sotto in Los Angeles with Steve Samson since 2011. Subsequently, he opened Alimento and Cosa Buona, projects that exalt the Italian spirit of savoir-faire in the kitchen.
Daniele Uditi, originally from Naples and raised in a land of masserias, then made the choice to export the art of pizza to the United States. A true mission, carried out in his Pizzana, to make people understand the quality and originality of Italian products. With his ‘Neapolitan’ pizza, he combines ingredients from Campania with raw materials from Los Angeles farmers.
In addition to them, Los Angeles Times critic Jonathan Gold, food editor Jenn Harris and producer Phil Rosenthal will be present.
An Italian brand
The event has been conceived in collaboration with the Italian Ministry of Economic Development and Assocamerestero, as part of the project related to The extraordinary Italian Taste: a unique distinguishing mark for Italian agricultural and food productions, a flag born a few years ago to promote our country in the world.
Molino Piantoni will be present with a stand: yet another opportunity, in an important context oriented towards the exaltation of the Italian spirit, in which to let the aroma of our flours breathe.
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