We'll be at: SANA Bologna - ANUGA Cologne passage Hall 10/11 stand 28




May is a month of great buzz in the Food sector, not only in Italy, but also all around the world there are many events that have the aim to make the public aware about innovative and high quality products. From 6 to 9 May at Fiera Milano, TuttoFood, the international Food Quality hub, is the best place to create synergies and shorten the distances between the countries of the world. A fair that represents a unique opportunity to dialogue with 32 countries and with important and numerous companies and collectives from Spain, Greece, Portugal, the United Kingdom, China and the USA. An appointment which Molino Dallagiovanna could not miss and in which it participates with a program full of initiatives with the aim to present at best all the flour lines of this historic mill, which has successfully reached the sixth generation. At Molino Dallagiovanna's stand (Hall 3 Stand H5 - K10), there will be show cooking with Maestro Salvatore Polo for pizza, Chef Walter Zanoni for fresh pasta, and Pastry Chef Denis Dianin for pastry.

In addition to showing the technical quality of the flours that will be used, it will be possible to taste their creations to fully savor the quality of the product. The protagonist line of TuttoFood is represented by the new LeDivine brand.

LeDivine is the new line of Italian wheat flour inspired by Italian cinema and the female universe, in three variants of 00 Type - Sofia, Monica and Anna - ideal for all the needs of the professionals.

LeDivine has been cerated from a selection of precious Italian grains grown ad hoc, thanks to direct agreements between Molino Dallagiovanna and the farmers who thus receive an additional economic recognition to produce a prized grain for the professionals of the “Arte Bianca”, which otherwise would have a low income for the agricultural sector. These grains are selected by type and performance and thanks to the slow and cold grinding method, without overheating the grain, flours enhance the aromatic hint of each single ingredient used in the preparations of the professionals of “Arte Bianca”. This is how Sofia, Monica and Anna are born, extraordinary 00 soft wheat flours. Anna is a flour for long leavening products, it is perfect for Yeast Base, pizzas and focaccia, panettone and colombe, brioche and croissant. Monica excels in medium leavening to get the maximum fragrance from bread, pizza, puff pastry and Venetian blinds. Sofia is ideal for short leavening, therefore for crackers, shortcrust pastry, sponge cake, plum cake and puffs. LeDivine is a complete line for professionals that values Italian agriculture and the ability to "make flour" by Molino Dallagiovanna. Next to LeDivine it will be possible to get Nobilgrano line with wheat germ that will be used for fresh and stuffed pasta or the special Tritordeum flour, derived from the cross in the field between durum wheat and wild barley, that has many beneficial properties for health, and the Triplozero far pasta, a line of special mixes for fresh pasta and gnocchi. The Triplozero is very white (under 0.35 of ashes), able to enhance the yellow color of the egg pasta, without turning gray, and allows to maintain optimal hydration during processing, making it ideal in the production of fresh pasta, even stuffed. The dough obtained is in fact soft, elastic and velvety; it does not dry out, guaranteeing perfect joints and at the same time speed and cooking resistance.

At the same time Molino Dallagiovanna will be present for the first time at Bakery China (6-9 May, Shanghai New International Expo Center). After last year's success at the FHC in Shanghai, the Piacenza-based company decided to participate with its importer Fusion at this event, the largest in the Asian area dedicated to the bakery industry with over 230,000 visitors and 2149 exhibitors coming from 30 countries in the world.

For Molino Dallagiovanna there will be the pizza chef technician and freestyle pizza world champion Pino Arletto who will make different pizzas with his acrobatic touch.








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