Molino Piantoni at Sigep: the spotlight is on the world of baking

For sector professionals, this month is now synonymous with Sigep, the International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World, an event taking place in Rimini from 20^th to 24^th January.

Molino Piantoni, historic manufacturer of different types of flour for professional use for pizza chefs and bakers made with products of the highest quality, will again be present this year, playing an increasingly important role. Professionals from all over the world – on average approximately 160,000 people from forty different countries – will therefore have the opportunity to learn more about Molino’s philosophy, which is focused on respect for tradition together with an understanding of today’s needs in this continuously growing sector.

During the event, the latest products from Molino Piantoni for professionals will be presented, and visitors will be able to participate in initiatives and presentations, displays, showcooking and culinary performances given by great artists from the world of baking.

The guests at the stand fitted out for the occasion (Pavilion B7, stand 37) will be: the Master Franco Pepe, a craftsman with a focus on innovation and experimentation while respecting tradition, on 21^st and 22^nd January; Gianni Mazza, a well-known Master baker, from 20^th to 24^th; the Master Armando Palmieri, a Neapolitan pastry chef who is always on the lookout for new combinations even outside our country, present from 20^th to 23^rd; Alessandro Servidio, master pizza maker from 20^th to 24^th January.

Through these and other occasions, Molino Piantoni will tell the story of five successive generations searching for quality, wholesomeness and technological innovation to make various types of professional flour of excellence, which produce flavorsome, fragrant and genuine products for our tables today.