From May 20 to 22, 2024, the Molino Riggi company from Caltanissetta was the protagonist at Tuttopizza, the international pizza fair at the Mostra d’Oltremare in Naples. Each day, in the Molino Riggi corner, together with Luigi Castaldi Group, there were many cooking shows, talks, and demonstrations with exceptional guests led by food and wine journalists Salvo Scaduto, Adalberto Catanzaro, and Renato Rocco.
It was an opportunity to highlight the flagship products of the mill specifically designed for the sector, with a complete range that meets the real needs of the new conception of pizza and pizzerias. The flours played a prominent role, and at the fair it was possible to learn about all the references of the brand, including the “Pizza Maestro” line and the latest innovations from the Caltanissetta mill. Visitors were offered tastings of freshly baked pizzas and products while looking at the innovation in the pizza world.
Among the cooking shows were those of Stefano De Martino from “Capri Blu Ammare,” Mario Ciulla from “Granofino,” Luca Piscopo from “Anema & Pizza,” Giuseppe Pavone from “Magatama,” Carmine Pellone from “Fonderì Pizza Glamour,” Salvatore Capuozzo from “Pizzeria Antonio Sorbillo,” Raffaele Incarnato from the pizzeria “Don Alfondo,” Antonio Minissale from “Il Laboratorio degli Impasti,” Emilio Di Nardo from “Pizza alla Brace,” Salvatore Palmigiano from “Il Grappolo,” and Lella Gallifuoco from the pizzeria “Da Pasqualino 1931.”
“The space at Tuttopizza 2024 – commented Marco Riggi, CEO of Molini Riggi – came at an important moment for Molini Riggi. In Naples, a new communication project for our pizza flour lines, made from stone-ground and 100% Italian grains, has begun. It is an important turning point because in a few months we will also inaugurate the new mill in Assoro, a strategic point for the grain supply chain since ancient Roman times. Sicily has been the granary of Italy and Riggi today aims to preserve this peculiarity. We have always protected ancient Sicilian grains, and for some years my brother Alessandro, technical director of production, has highlighted the ability of our flours to create a product of the highest quality in line with the times, paying close attention to the needs of pizza makers and fermentation masters.”
Molino Riggi di Caltanissetta protagonista a Napoli al Tuttopizza 2024
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