Flours, made in Italy tradition, passion, taste and creativity by Molino Piantoni are ready to make a journey of more than 1300 kilometres from Chiari (Brescia) to London. On 22 and 23 June, Molino Piantoni returns to the English capital to showcase the uniqueness of its flours on an international stage, the European Pizza&Pasta Show, Europe’s leading event dedicated to pizza, pasta and bakery.
In this 2022 edition, which will be attended by more than 10 thousand buyers, Molino Piantoni will bring products, show-cooking and demonstrations to present and tell about its new products, their characteristics and potential.
There will be the latest innovations including the La NostraPala blend, dedicated entirely to pizza in pala. The blend was created in Molino’s laboratories in collaboration with master pizza makers and professional friends with the aim of creating a particularly soft, crispy dough with high hydration.
“One word to describe La NostraPala? Irresistible,’ says Antonio Cupo, consultant and technician for Molino Piantoni. ‘We have worked on La NostraPala to have a fragrant, light product that is faithful to tradition because the fragrance and aroma are reminiscent of the grain of yesteryear. Objective achieved: shovel and pan pizzas made with Molino Piantoni’s new blend are a true taste experience.
That experience in the sign of Italian style and excellence that the world loves so much, as shown by recent Euromonitor International data, according to which the pizza market is destined to grow worldwide by about 6.7%, reaching the figure of 141.1 billion dollars in sales in 2022.
The same pizza to which Molino Piantoni succeeds in giving the best in terms of fragrance, taste and pleasure thanks to its flours that have now become a reference point for master pizza makers and professionals.
Molino Piantoni awaits you at the European Pizza and Pasta Show to share this adventure together.
The appointment is for Wednesday 22 and Thursday 23 June at the Olympia London exhibition centre.
Stand: B71
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