For sector professionals, this month is now synonymous with Sigep, the International Trade Show of Artisan Gelato, Pastry, Bakery and[...]
To spread without frontiers the quality and traditions of our country, engaging every day with the enthusiasm and strength linked[...]
The art of Molino Piantoni is back across the Alps thanks to a collaboration with Resta-Selection. On 27 January next,[...]
The bakery and baked products compartment is fundamental for a company like Molino Piantoni, whose origins are rooted in the[...]
Molino Piantoni returns to the Gulf of Naples. Over recent months, interest and appreciation for the Molino flours has grown[...]
The last course organised by the Verace Pizza Napoletana Association was held in September, with the constant and precise objective[...]
Molino Piantoni will be waiting for you from 19th to 23rd January at the Sigep 2019, the 40th edition of[...]
Just a few days after the conclusion of SIAL in Paris, Molino Piantoni is once again committed to communicating and[...]
The world of food returns to the Salon International de l’Alimentation (SIAL) Paris 2018, one of the leading international trade[...]
Success jam-packed with taste, flavour, recipes, traditions and professionalism. Molino Piantoni’s experience at Sigep 2019 has recently come to an[...]
The Molino Piantoni flour products arrive in Las Vegas in order to carve a place out for themselves within the[...]
On 9 September, the ‘Anima di Grano’ master class was held in Alife, precisely at the Caseificio Giusti, and featured a[...]
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