Molini Spigadoro for the
Gambero Rosso Academy
Molini Spigadoro products have been chosen by the Gambero Rosso Academy to promote awareness about a healthy diet, safeguarding the appearance and goodness of the ingredients while respecting the environment.
The wide range of products which includes flours from dehusked grain and exclusive ingredients with added value in terms of nutrition, processing and image, satisfies even the most demanding professionals who are on the constant lookout for new, top quality solutions.
Molini Spigadoro helps the chefs of the Gambero Rosso Academy prepare their recipes with Italian products of the highest quality, with the guarantee of healthy, highly nutritious ingredients.
Mimosa Pink
Salvo Leanza, chef instructor at the Gambero Rosso Academy, demonstrates how to prepare “mimosa pink” using Light Cake Flour only from dehusked wheat or Nutridea type 1 flour (for professional use) and the Gusto e Colore range with fruit and vegetable extracts.
Cheesecake Allegro
Salvo Leanza, a chef instructor at the Gambero Rosso Academy, demonstrates how to prepare a “cheesecake allegro” using only dehusked BioMix Organic Cake Flour or Nutridea Type 1 flour (for professional use) and the brand new Gusto e Colore range, with fruit and vegetable extracts.
Focaccia di canapa
Mario Piccioni, resident chef at the Gambero Rosso Academy, demonstrates how to prepare “hemp focaccia” using Flour for Pizza and Focaccia from dehusked wheat or Nutridea Type 1 flour (for professional use), Gusto e Colore Green and hemp (cannabis sativa) flour.
Schiacciata con mousse multicolor
Mario Piccioni, resident chef at the Gambero Rosso Academy, demonstrates how to prepare “crisp flatbread with multicolor mousse” using only BioMix Organic Bread Flour from dehusked wheat or Nutridea Type 1 flour (for professional use) and the brand new Gusto e Colore range, with fruit and vegetable extracts.
Grissini Multicolor
Mario Piccioni, resident chef at the Gambero Rosso Academy, demonstrates how to prepare “multicolor breadsticks” using only Old-fashioned Bread Flour from dehusked wheat or Nutridea Type 2 flour (for professional use) and the brand new Gusto e Colore range, with fruit and vegetable extracts.
Maritozzi all’italiana
Salvo Leanza, a chef instructor at the Gambero Rosso Academy, demonstrates how to prepare a “Maritozzi all’italiana” (Sweet buns with green, white and red cream filling) using the Baking Flour from dehusked grain for or Nutridea Type 2 flour (for professional use) flours and Gusto e Colore Green and Gusto e Colore Pink, only from fruit and vegetables.
Focacce al pesto con fermenti lattici
Mario Piccioni, chef at the Gambero Rosso Academy, demonstrates how to prepare “Pesto focaccia with milk enzymes” using Flour for Pizza and Focaccia from dehusked wheat or Nutridea Type 1 flour (for professional use) and milk enzymes for leavening without yeast.
Tagliatelle Muticolor
Mario Piccioni, a chef at the Gambero Rosso Academy, demonstrates how to prepare “multicolor tagliatelle” using only Flour for Fresh Pasta from dehusked wheat or Type 2 Flour (for professional use) and the brand new Gusto e Colore range, with fruit and vegetable extracts.
Panini Multicolor
Mario Piccioni, resident chef at the Gambero Rosso Academy, demonstrates how to prepare “multicolor bread rolls” using only BioMix Organic Bread Flour from dehusked wheat or Nutridea Type 1 flour (for professional use) and the brand new Gusto e Colore range, with fruit and vegetable extracts.
Focaccia superfibra al rosmarino
Mario Piccioni, resident chef at the Gambero Rosso Academy, demonstrates how to prepare “Super-fibre focaccia with rosemary” using only BioMix Organic Pizza and Focaccia Flour from dehusked wheat or Nutridea Type 1 flour (for professional use), Fermented Wheat Germ and Bran extract.
