La farina per pizza di Molino Piantoni protagonista del nuovo libro di Ciro Salatiello, “Gli ingredienti di una vita“. Molino[...]
One of the latest developments to concern the activities of Molino Piantoni is the important collaboration with the Ospedali Civili[...]
Let’s talk about einkorn: “A small wheat variety with a big future” On 24 October in Cigole (BS), Molino Piantoni[...]
The curtain has fallen on an edition that marks an important step in the evolution of Host: the presence of[...]
Molino Piantoni has recently obtained the IFS and BRC certifications for its products. This important achievement demonstrates the[...]
From 23 to 27 January 2016 you can visit Molino Piantoni at the 37th edition of Sigep in Rimini at[...]
One of the enduring key features of Molino Piantoni’s activities is innovation aimed at continually improving its products, a[...]
Molino Piantoni will supply its flours during the International Pizza Challenge, a competitive event organised by Pizza Italian Academy, the[...]
The health benefits of Einkorn in our daily diet have led various companies in Brescia – an historic area of[...]
From 16 to 20 October Molino Piantoni will be the protagonist of the Regione Lombardia stand at Sial 2016, the[...]
London, cosmopolitan city par excellence, is getting ready for the appointment on 9 and 10 November with the most important[...]
Molino Piantoni and the Masters of “White Art” look forward to seeing you at Sigep 2017, the 38th International Fair[...]
