Red Prawn's Videorecipes
Video recipes include those in collaboration with Gambero Rosso Academy.
For the occasion, Molini Spigadoro ‘s products were chosen to promote healthy and conscious eating, which safeguards the beauty and goodness of ingredients while respecting the environment.
Gambero Rosso Academy chefs in preparing recipes using the highest quality Italian products, with the guarantee of healthy ingredients with high nutritional value.
1 December 2017
In the second episode of the program “Margherita and Her Sisters” aired on Gambero Rosso Channel, Maestro Luca Antonucci explains how to make 7-grain pizza dough using Molini Spigadoro’s Flour for Bread made only from husked wheat. Products used in this recipe 7 Cereal Flour
1 December 2017
In the first episode of the program “Margherita and Her Sisters” airing on Gambero Rosso Channel, Sky channel 412, Maestro Luca Antonucci explains how to make the dough for the classic margherita pizza using Molini Spigadoro’s Flour for Pizza and Focaccia with type 1 flour. Products used in this recipe Flour for Pizza
1 December 2017
Mario Piccioni, resident chef at Gambero Rosso Academy, shows how to make “multicolored breadsticks ” using Bread Flour only from husked wheat or Nutridea Type 2 (for professional use) and the new Taste and Color with fruit and vegetable extracts. Products used in this recipe Taste and Color Ancient Bread Flour
1 December 2017
Salvo Leanza, teaching chef at the Gambero Rosso Academy, shows how to make “Italian-style maritozzi” using Flour for Desserts from hulled wheat or Nutridea Type 2 (for professional use), Gusto e Colore Green and Gusto e Colore Pink only from fruits and vegetables. Products used in this recipe Taste and Color Flour Confectionery
1 December 2017
Salvo Leanza, teaching chef at the Gambero Rosso Academy, shows how to prepare “mimosa pink” using Flour for Desserts only from husked wheat or Nutridea Type 1 (for professional use) and Gusto e Colore Pink with fruit and vegetable extracts. Products used in this recipe Taste and Color Flour for Soft Cake
1 December 2017
Mario Piccioni, resident chef of Gambero Rosso Academy, shows how to prepare a “Schiacciata with multicolor mousse” using Organic Flour only from husked wheat or Nutridea Type 1 (for professional use) and the new Taste and Color with fruit and vegetable extracts. Products used in this recipe Taste and Color Flour for Organic Bread
1 December 2017
Mario Piccioni, chef at Gambero Rosso Academy, shows how to prepare “multicolored noodles” using Fresh Pasta Flour only from husked wheat or Flour Type 2 (for professional use) and the new Gusto e Colore with fruit and vegetable extracts. Products used in this recipe Taste and Color Flour for Fresh Pasta
29 September 2016
Recipe by Stefano Cavada Ingredients: 170g butter 170g sugar 115g cake flour 1 teaspoon baking powder 2 ½ teaspoons Molini Spigadoro charcoal powder (optional) a pinch of salt 55g bitter cocoa powder 3 eggs 400ml whipping cream Strawberries and mixed berries Preparation: Mix the sugar and softened butter in a bowl and beat with electric […]
29 September 2016
Recipe by Stefano Cavada Ingredients for about 50 35cm breadsticks (half white and half black) Preparation: Prepare the two doughs separately. For the white one, put the flour, baking powder, sugar and salt in a bowl. After making a small pit in the center, add the water, oil and knead. The dough should be soft and […]
29 September 2016
Recipe by Stefano Cavada Ingredients for 100 Crackers: Preparation: Put spelt flour and type 1 flour in a bowl, add baking powder for savory, hemp seed flour and mix the ingredients with a ladle. Make a small pit in the center and pour in the water, oil, flax, chia and poppy seeds and salt. Stir with […]