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Molino Grassi at Cibus 2024: creativity starts with the ingredients

15 May 2024

Our most iconic flours take center stage in the reinterpretations of great Masters: from Miracolo to the Pizza Line, and finally to La Pasticceria Bio

A grand start with chef Cristiano Tomei: three preparations featuring a single flour, Miracolo®. “What makes this product special? It has flavor. Which, for a flour, today, is not trivial,” says the Chef, owner and signature of L’Imbuto in Lucca.

At Cibus he proposed a focaccia from Recco filled with goat feta and crescione; a brisée tart with cuttlefish and spring vegetables, called “Torta 18” because it contains 18 ingredients; an interesting very thin handkerchief of puff pastry filled with spinach. The common denominator is Miracolo®, which has been able to characterize all three creations with total versatility: a flour made from ancient varieties of local wheat, recovered by Molino Grassi in collaboration with farmers from Parma and beyond. Ideal for any baked product, it gives unique flavors and aromas and is particularly versatile, being suitable for breadmaking, pizza, and desserts.

And speaking of pizza, there was also one prepared by Diego Vitagliano, first place winner of 50 Top Pizza 2023 and Molino Grassi brand ambassador. At Cibus, Diego proposed a great classic – the Neapolitan fried pizza – but also a version of his own creation, with the evocative name “Magma Flegreo”. On a crispy base, Neapolitan and incisive ingredients for a truly original pizza on the menu: roasted Piennolo Vesuvio tomato sauce, nduja, light basil pesto, seasoned ricotta. Among the star flours are Napoletana and Romana, the two most recent launches by Molino Grassi on the pizza theme.

The grand finale could only be sweet and high-class pastry. Sandro Ferretti, Maestro AMPI (Academy of Italian Master Pastry Chefs) prepared a creative reinterpretation of the classic maritozzo, made special by a soft heart of whipped cream with coconut and filled with mango and passion fruit. For the dough, the Maestro chose Lievitati flour from La Pasticceria Bio: made from 100% Italian and organic wheat, it is a truly technical flour that guarantees elasticity, extensibility and homogeneity during cooking, with a great capacity to retain liquids and fats, thus ensuring a soft product over time.

Numerous visitors, both from Italy and abroad, had the opportunity to explore Molino Grassi’s products, projects and the entire supply chain up close. A world also made of values and quality, elements exalted by the creations of the renowned Masters who have expertly interpreted the work carried out by the Company.