MODERN BREAKFAST WITH SANDRO FERRETTI

Sandro Ferretti held a training day at Casella Food, revealing the secrets of the modern breakfast and making some of his creations live with the flours of the la pasticceria bio line. “from the classic italian-style croissant to the two-tone croissant, up to our innovative ‘cubic’ croissant,” Ferretti explained. “a unique experience that demonstrated the potential of these flours.” Sandro Ferretti, Ampi Master and soul of Ferretti Dessert, has chosen Molino Grassi for his productions. a non-trivial step, but one that proved to be a winning choice. “changing flour is never easy, but I immediately felt good with Molino Grassi,” says Ferretti. “the flours of the la pasticceria bio line offer excellent results in processing and cooking, without requiring complex adaptations.”

Ferretti also explained to the many professionals who attended the demo, how his collaboration with Molino Grassi made it possible to combine large production volumes with excellent quality. this is just one of the many events that Molino Grassi has organized in the coming months to demonstrate how the passion for pastry and the search for quality ingredients can lead to extraordinary results.