In this episode of the program“I Panini li fa Max” aired on Gambero Rosso Channel, chef Max Mariola explains how to make schiacciata dough using Molini Spigadoro’s Hemp Flour and Spirulina Seaweed. Product used by Max for this recipe Hemp Flour Mix Green

Mario Piccioni, resident chef of the Gambero Rosso Academy, shows how to prepare a“rosemary superfiber focaccia” using Bread and Pizza Flour or Nutride type 1 flour (for professional use), Fermented Cream of Wheat and Bran. Products used in this recipe Organic Pizza Flour

Mario Piccioni, resident chef of Gambero Rosso Academy, shows how to prepare“hemp flatbread” using Pizza Flour only from husked wheat or Nutridea Type 1 (for professional use), Taste and Color, and Hemp Flour. Products used in this recipe Taste and Color Flour Pizza & Focaccia Hemp Sativa Flour (125 g)

Mario Piccioni, chef at the Gambero Rosso Academy, shows how to prepare“pesto focaccias with lactic ferments” using Pizza & Focaccia Flour from husked wheat or Nutridea Type 1 (for professional use) and lactic ferments for yeast-free rising. Products used in this recipe Flour for Pizza Lactic Ferments

Mario Piccioni, resident chef of the Gambero Rosso Academy, shows how to make“multicolored sandwiches” using Hulled Wheat Bread Flour 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 Organic Bread Flour

Salvo Leanza, teaching chef at the Gambero Rosso Academy, shows how to make a“cheerful cheesecake” 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 Organic Sweets Flour

In the third episode of the program “Margherita and Her Sisters” airing on Gambero Rosso Channel, Maestro Luca Antonucci explains how to make spelt pizza dough using Flour for Pizza and Spelt Semolina, both from Molini Spigadoro. Products used in this recipe Flour for Pizza and Focaccia Spelt Flour

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

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

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