The last course organised by the Verace Pizza Napoletana Association was held in September, with the constant and precise objective of training certified pizza chefs in the preparation of Neapolitan pizza, new recruits who will preserve and pass on the tradition in our country and the rest of the world. In fact, the origin of the 14 students varies, from Italy to various European cities.
The course was realised with the use of our Molino’s Flours for Pizza, long recognised by the AVPN as ideal products for preparing the traditional Neapolitan recipe.
Another milestone that, with honour and satisfaction, we have surpassed.
More news from our blog
Trade fairs: Molino Piantoni returns to the Iba of Munich09.13.2018
The bakery and baked products compartment is fundamental for a company like Molino Piantoni, whose origins are rooted in the[...]Read more
In the heart of tradition: Piantoni flour products at the “Pizza di Napoli” fair05.3.2018
Molino Piantoni returns to the Gulf of Naples. Over recent months, interest and appreciation for the Molino flours has grown[...]Read more