News and events
When the Masters of Italian Pastry Meet Molino Grassi
21 April 2026
What happens when Italy’s finest pastry chefs gather in the heart of the Food Valley? They don’t just talk recipes—they design the future.
On April 20th, the Molino Grassi headquarters in Fraore (Parma) became the epicenter of national high pastry. We had the distinct honor of hosting members of the AMPI (Accademia Maestri Pasticceri Italiani)—the true “gotha” of the Italian confectionery arts—for a day dedicated to the synergy between exceptional raw materials and avant-garde technique.
The morning kicked off with a focus on technical research. Maestro Luigi Biasetto—former Pastry World Champion and brand ambassador for Molino Grassi’s pastry line—led a demonstrative masterclass titled: “Functional Use of Flour and New Research Frontiers.”
This wasn’t just a demonstration; it was a deep dive into the anatomy of the grain. Biasetto illustrated how choosing a flour isn’t merely about “strength” but about functionality: understanding how the ingredient reacts structurally allows professionals to push the boundaries of innovation further than ever before.
In the afternoon, the AMPI masters stepped out of the lab and into the “engine room” of our company. A guided tour of our production and storage facilities—among the largest in Italy—offered a firsthand look at the complexity and care we dedicate to every single grain.
From the rigorous selection of organic crops to the enhancement of our local supply chain, these professionals witnessed how our family history, now in its fourth generation, blends seamlessly with cutting-edge milling technology.
“Direct dialogue with master pastry chefs is an integral part of our R&D process. Listening to those who work with the raw material every day allows us to refine and design increasingly high-performance flours.”
It was a privilege to welcome masters from all over the peninsula, from Cortina to Florence, and Padua to Loreto. This meeting was a true melting pot of generations and visions, featuring:
This day was more than just an event; it was the consolidation of a deep-rooted partnership between Molino Grassi and AMPI. It is a collaboration built to concretely support the growth of Italian pastry excellence.
For us, flour is not an end point, but the beginning of a contemporary reflection that balances aesthetics, technique, and tradition. Because to create the high pastry of tomorrow, one must have a profound understanding of the land today.
