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Le novità, gli aggiornamenti e i consigli dal mondo delle farine Molino Piantoni.

The flavours, fragrance and excellence of a real Neapolitan pizza will be protagonists for five days at the Velodrome of[...]

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From 23 to 27 October Molino Piantoni will be present with a stand at Host, the most[...]

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La farina per pizza di Molino Piantoni protagonista del nuovo libro di Ciro Salatiello, “Gli ingredienti di una vita“. Molino[...]

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One of the latest developments to concern the activities of Molino Piantoni is the important collaboration with the Ospedali Civili[...]

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Molino Piantoni has recently obtained the IFS and BRC certifications for its products. This important achievement demonstrates the[...]

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Let’s talk about einkorn: “A small wheat variety with a big future” On 24 October in Cigole (BS), Molino Piantoni[...]

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The curtain has fallen on an edition that marks an important step in the evolution of Host: the presence of[...]

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From 23 to 27 January 2016 you can visit Molino Piantoni at the 37th edition of Sigep in Rimini at[...]

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One of the enduring key features of Molino Piantoni’s activities is innovation aimed at continually improving its products, a[...]

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Molino Piantoni will supply its flours during the International Pizza Challenge, a competitive event organised by Pizza Italian Academy, the[...]

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The health benefits of Einkorn in our daily diet have led various companies in Brescia – an historic area of[...]

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From 16 to 20 October Molino Piantoni will be the protagonist of the Regione Lombardia stand at Sial 2016, the[...]

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