The event held on Sunday 21 in Rome brought together baking professionals around a theme
“What will be the future of baking?”
Speeches by nutritionist Piergiorgio Pietta and Carlo Meo emphasized the importance of nutritional aspects, the centrality of innovation and research. Conventional advertising no longer works, so better integrated communication between traditional and social channels.
Molini Spigadoro’s talk was coordinated by Andrea Pioppi together with Silverio from Edoardo Pastry Shop in Assisi. They talked about consumer needs, the need to differentiate from the competition by always offering new, good, healthy and tasty things.
Improve to grow, this is the message left for the bakers in attendance.
The new products that Molini Spigadoro displayed and had tasted during the buffet organized at the end of the conference go in this direction: samples of baked goods made with charcoal and hemp sativa flour. As always, the charcoal attracted attention, because of the intense black color of the doughs and the very tasty flavor of the fillings. Also present were Luca Antonucci and representatives from Natural Catering.
