From January 23 to 27, 2016, Molini Spigadoro will be present at SIGEP at Rimini Fiera. Visitors, in addition to learning about the wide range of flours and bakery products, will be able to attend a series of events, workshops and cooking shows featuring Master Pastry and Pizza Makers, White Art professionals, up-and-coming pastry chefs, students from Hotelier Institutes and food bloggers.
Come visit us at Hall. D5 Booth 152!
Here is the program:
Saturday, January 23
FIBER AND GERM in the PIZZA
Hours 11:30 a.m. – 12:30 p.m.
Focaccia workshop with NUTRIDEA type 2 flour, rich in fiber and minerals. The use of wheat germ and the benefits of fiber will be discussed. Tricks and ingredients for making a tasty and healthy pizza.
Luca Antonucci – Master Pizza in the Heart
Cream of CRUSH and FERMENTED WHEAT GERM
Hours 12:30 – 1:00 p.m.
A novelty to try for improved aroma, processing and storage.
PROFESSION FOOD BLOGGER
Hours 2:30 p.m. – 3:00 p.m.
Claudia Annie Carone
“In my True Love Kitchen I tell about food, through articles, reviews and recipes that she has learned, made and jotted down during my lifetime, some very old, belonging to Grandma, some learned here and there, and some invented by me, with emphasis on the quality of raw materials and organic, all enhanced by the enchanting magic of True Love.”
TANDEM
MASTER CHEF & FOOD BLOGGER
Andrea Pioppi & Claudia Annie Carone
SACTIC HEMP Flour.
Hours 15:00 – 16:00
Two worlds confront each other in the kitchen, the technical world of professionals and the current world of food bloggers.
Andrea Pioppi_Libero Impastatore®
LACTIC FERMENTS for leavening
Hours 4:30 p.m. – 5:30 p.m.
Yeast cultures for leavening in baked goods–without adding yeast.
Sunday, January 24
FOOD BLOGGER: 1 Day as a Reporter
Claudia Annie Carone
Journalist, culinary arts enthusiast and video maker. She has written for several publishing houses. She will be with us today to capture the highlights of a day of Sweet and Savory events.
Breakfast with VEGETABLE COAL.
Hours 10:00 a.m. – 11:00 a.m.
In PASTRY with Type2 Flour
Hours 11:00 a.m. – 12:00 p.m.
Master Pastry Chef, University of Perugia’s University of Flavors, shows us how to make delicious desserts with Nutridea Type 2 flour. How to combine healthy products with taste.
Silverio Rico
“The dessert has to be good, otherwise what dessert is it.”
MILK FERMENTS for leavening
Hours 16:00 – 17:00
Andrea presents milk enzymes for leavening in baked goods…without adding yeast. Must try.
Andrea Pioppi_Libero Impastatore®
In collaboration with DOLCE SALATO Central Hall
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PASTRY OF THE FUTURE.
Hours 16:00 – 17:00
FUTURE Bakery uses only healthy, natural ingredients and lots and lots of COLOR. Fiber-rich flours, dehydrated flours made from natural extracts. How a simple game can be transformed into a tasty and healthy treat. For children but not only…
It takes place at the Sweet Savory booth, Central Hall.
Monday, January 25
GIULIA CERBONESCHI – “Emerging Pastry Chef 2016”
Hours 11:00 a.m. – 12:00 p.m.
Giulia Cerboneschi
Giulia Cerboneschi, of the Verona-based pastry shop Dolce Locanda, is the “2016 Emerging Pastry Chef,” according to Gambero Rosso’s “Pastry Chef&Pastry Shop Guide 2016.”
Giulia, 25, born in Pisa, arrived at the helm of the new pastry concept of the Group headed by Giancarlo Perbellini, after three years of experience at the confectionery laboratory of Max and Raf Alajmo’s “Le Calandre” restaurant, and after more than a year alongside Perbellini in the kitchen. Hers is therefore an eclectic and comprehensive preparation, between haute cuisine restaurant and confectionery laboratory. The focus of his talk is on flours and dough techniques.
The professionals of Arte Bianca and Italian Cuisine, meet the State Professional Institute for Hotel and Restaurant Services, ALBERGHIERO DI ASSISI.
PASTRY CLASS
GIULIA CERBONESCHI & Hotelier Institutes Students.
Hours 2:30 p.m. – 4:30 p.m.
Giulia shows students from the Assisi Hotelier Institute how to make a dessert that she makes at Dolce Locanda. The students in pairs will prepare the dessert by adding a dash of imagination!
FOOD BLOGGER – 1 Day Reporter
Claudia Annie Carone
Claudia will be with us again today to film how the new generation is doing in pastry.
Tuesday, January 26
Fermented wheat germ
Hours 11:30 a.m. – 12:30 p.m.
Cream of fermented wheat germ and bran, how it improves taste, preservation and workability of bakery.
Luca Antonucci – Master Pizza in the Heart
Color in confectionery
Hours 11:00 a.m. – 12:00 p.m.
Master Pastry Chef, University of Perugia’s University of Flavors, shows us how to make desserts from natural extracts.
Silverio Rico – University of Perugia
Milk enzymes for leavening without yeast
Hours 16:00 – 17:00
Andrea presents milk enzymes for leavening in baked goods…without adding yeast. Must try.
Andrea Pioppi_Libero Impastatore®
NUTRIDEA and CREMOLì
The cream of extra virgin oil in the bakery
Hours 15:00 – 17:00
A vegetable fat in cream, made from extra virgin olive oil, an alternative to using palm oil, dairy butter, margarine, animal fats or fats high in saturated fat.
The three masters in comparison. Realizations with Nutridea Type 2 flour and extra virgin oil-based cream in its applications: bakery, pastry, pizzeria.
Participation in each individual event is free of charge.
