News
5 March 2025
Italian Pizza and Pasta July – August 2015 by Luca Antonucci INGREDIENTS 1 kg Molini Spigadoro Special Roman Pizza Flour 750 ml Water 50 ml Oil (Extra Virgin Olive Oil) 25 g Salt 15 g Vegetable Charcoal Chef in Black 3 g Fresh brewer’s yeast PROCEDURE: Oxygenate the flour with charcoal for about 4′, add […]
5 March 2025
The Pastry Chef July August 2015 Silverio Rico/University of Tastes, Edoardo Pastry Shop fb edoardo bakery A great Italian pastry classic in a Black version: Panettone in evening dress. MILAN PANETTONE WITH VEGETABLE COAL double dough. RECIPE FOR ABOUT 27 KG. OF BREADS 1ST DOUGH Dolci Talenti flour ideal for Panettone 5,350 g Vegetable Charcoal 80 […]
5 March 2025
The Baker July August 2015 Silverio Rico/University of Tastes fb edoardo bakery WHOLE WHEAT CHARCOAL CROISSANT 1ST DOUGH Nutride flour Type 2 Reinforced 1,000 g Whole brown sugar 120 g Butter 80 g Chef in Black Vegetable Charcoal 12 g Honey 20 g Salt 15 g Eggs 200 g Milk 300 ml (approx.) Brewer’s yeast 30 […]
5 March 2025
Molini Spigadoro among Umbria’s specialties, Sept. 26 and 27 at the Mostra Mercato: HERBAE VOLANT FRUCTUS MANENT at St. Peter’s Abbey in Perugia. Event designed to transport us in an unprecedented step-by-step narrative among the excellence of our region’s food and wine and quality arts and crafts. A weekend of events and tastings to discover the […]
5 March 2025
Pasta, pizza, cookies…hemp! A real craze, a fashion that has ancient, ancient roots. In fact, hemp is one of the most widely cultivated plants in the world, and today, after a long period of production stoppage, it is attracting interest again. After the historical leader of the Italian left, Mario Capanna, publicly stated that he never […]