From January 20 to 24, 2018, we will be present at the SIGEP at Rimini Fiera. Maestro Antonino Esposito will welcome industry professionals, guests and visitors at Booth B7 040.
Old and New Friends
This year we decided to open the doors of the Sigep booth to friends. “Casa Spigadoro” becomes a place to meet to understand where consumers are going. A laboratory house where Maestro Antonino Esposito welcomes the protagonists of the various sectors of White Art to create, experiment and work together with flours, colors and special ingredients. The program of meetings is very interesting and nuanced. Every day the protagonists accompany us on a journey made of experience, raw materials and unique flavors. Tradition being modernized, typicality being colored, taste being characterized… Innovation between past, present and future. Everything can be questioned to improve, but there are some non-negotiable values: the health of the consumer, the beauty and goodness of the product.
The Friends of CASA SPIGADORO
Master ANTONINO ESPOSITO who welcomes our Friends is an authentic “pizza wizard.” His career as a pizza maker, and from there his genuine passion for his craft, began almost by accident in the mid-1980s when an uncle was looking for an assistant and he volunteered. Since then, Antonino has come a long way and nowadays, in addition to being one of Italy’s top-rated pizzaioli, he is also the owner of two restaurants in Sorrento, Acqu’e Sale and Ahum!
The Friends of the RED GAMBER. Molini Spigadoro is a partner of the Gambero Rosso Academy whose major projects and television broadcasts it supports.
At Sigep we are presenting the new book by MAURIZIO SANTIN, executive-chef at the City of Taste in Rome, which draws from the TV show on the Gambero Rosso Channel.
SWEETLY WITH. An important opening to the world of pastry and its highest protagonists. A book of Friends, of meeting and comparing, of presenting realities and pastry chefs, each with their own interpretation of this sweet art. “Sweetly with. is a great achievement, an achievement of which I am personally proud. The pastry chefs featured on the show are longtime friends, people with whom I have shared my work experience or, again, whom I have gotten to know on this occasion.” From the TV set to the print media, where each of Maurizio’s colleagues told their stories through their desserts.
Download the cover of the book SWEETLY WITH.
GIUSEPPE FALANGA: SALTED PASTRY Ideas. An executive chef in the kitchen, he trained at the Etoile Institute, where he was course director. After several outside experiences and recognized consultancies for companies and hotel chains, including Merriot, Hilton and Boscolo, he is now one of the leading consultants in the industry in Italy, an expert in new cooking technology systems. He founded with Gianluca Aresu the Italian Chef Cooking School.
STEFANO BROCCOLI with THE ADVANCES OF VEGETABLE PASTRY. Lecturer of Funny Veg Academy, founded by Simone Salvini, a training center for professionals and individuals who want to approach a natural cuisine that does not include the use of any animal by-product. After training as a vegetarian and vegan chef, he chose to take the path of vegan pastry. He runs the pastry shop “Dolcevita” in Bergamo, which he also owns.
CRISTINA LUNARDINI with LA PIADINA IS DRESSING NEW. From the chair of the Alberghiero to the big screen. For several years now, she has been part of the Alice TV schedule with her cooking programs. She currently presents daily Le mani in pasta, a program dedicated to the art of dough, in all its possible forms, sweet and savory. She has also published 2 books.
GIUSEPPE SPARACELLO with CIOCCOLATO A COLORI, from the “Dolce Tentazione” pastry shop in Palermo, a young pastry and chocolate maker whose great passion has enabled him to reach professional levels.
GIULIA CERBONESCHI with QUANDO LA PASTICCERIA SI SI FA A COLORI. A young pastry chef named the best up-and-coming pastry chef by Gambero Rosso at just 25 years old, she ran Dolce Locanda pastry shop until last year along with star chef Perbellini. Today she has opened her business Creazioni on Lake Garda. She hosted the program on the Gambero Rosso Channel Sweet Giulia.
LUCA ANTONUCCI and CRISTIANO GARBARINO with PIZZA ETRUSCA and PIZZA ROMANA. Masters of the Arte Bianca, expert pizza makers, who do their work with passion and continuous research. Luca Antonucci is a lecturer at Università dei Sapori and Gambero Rosso Academy. He hosted the program “Margherita and Her Sisters” on Gambero Rosso Channel.
GINO RAGO and MICHAEL LA MARCA, of the American School of Pizza, who offer us their spectacular Chicago’s Pizza and New York’s Pizza.
SILVERIO RICO, Master Pastry Chef and lecturer at the University of Flavors.
LUCA FABBRI with his FREE FROM, lecturer at the University of Flavors.
ANNUNZIATA with FINGER FOOD WITH FARRO, author of Macchia’s Mood, a recipe, table setting and party style blog. Annunziata is creative and imaginative, caring, determined and positively ambitious.
FRANCESCO SELLITRI and GENNARO VINGIANO, chefs who offer us the specialties of their origins.
Download the program of Casa Spigadoro
What’s new at CASA SPIGADORO
Many innovations in products and applications. Among the new uses are the TASTE and COLOR which meet chocolate, ice cream and piadina and the flours of Venus Rice e Red Rice that surprise in pastries. Nutridea flours, Type 1 and Type 2, that embrace vegetable baking.
NutriGRANO and NutriRISO, with cream of wheat germ and bran the former, with rice bran the latter. Exclusive products that can give fragrance and taste to baked goods.
Among the absolute novelties are two mixtures for PIZZA, the PIZZA ETRUSCA ideal for TEGLIA with spelt and THE HIGHLY HYDRATED PIZZA NAPOLETANA signed by master Antonino Esposito.
We are waiting for you at our booth with a gift for you!
Molini Spigadoro Magazine – Sigep 2018
