Take a step back, get into the future. Last 27 and 28 May, Antico Molino Rosso hosted two important events for bakers and catering professionals. Antico Molino Rosso is a historic company founded by Gaetano Mirandola in Buttapietra (province of Verona) producing organic flours from ancient varieties of wheat. These two days of meetings were organized to let people taste a new product, a semi whole grain bread with high nutritional properties, as well as to discuss the choice of organic food as a great innovative opportunity for all food professionals of different sectors, highlighting the ease of transition from a standard to a certified organic growing.
The morning of Monday 27 May was dedicated to professional restaurant operators. President Gaetano Mirandola presented a new product, the new stone-ground flour called Aida 2.6, which was used to make some bread that the attendees had the chance to taste. After a brief introduction of the company’s milling activity, already committed to biodiversity for 27 years and top-class brand since 1935, the guests had the chance to visit the experimental field close to Antico Molino, where different species of ancient wheat are grown. After that, it was the moment of professional pizza makers who attended to a dedicated tasting of a special gourmet pizza dough, made with a stone ground white flour, called CAPRI 2.5. It followed a round table involving President Gaetano Mirando – la, the professional pizza makers and the bakery teachers, Daniele Ierardi and Davide Castagnaro, with the support of the agrifood technologist, Petro Moretto. On 28 May, professional bakers had the opportunity to taste the qualities of some bread made with the new Aida 2.6 – the organic, stone-ground and semi whole grain flour.
Take a step back, get into the future. Last 27 and 28 May, Antico Molino Rosso hosted two important events for bakers and catering professionals. Antico Molino Rosso is a historic company founded by Gaetano Mirandola in Buttapietra (province of Verona) producing organic flours from ancient varieties of wheat. These two days of meetings were organized to let people taste a new product, a semi whole grain bread with high nutritional properties, as well as to discuss the choice of organic food as a great innovative opportunity for all food professionals of different sectors, highlighting the ease of transition from a standard to a certified organic growing. The morning of Monday 27 May was dedicated to professional restaurant operators. The President Gaetano Mirandola presented a new product, the new stone-ground flour called Aida 2.6, which was used to make some bread that the attendees had the chance to taste. After a brief introduction of the company’s milling activity, already committed to biodiversity for 27 years and top-class brand since 1935, the guests had the chance to visit the experimental field close to Antico Molino, where different species of ancient wheat are grown. After that, it was the moment of professional pizza makers who attended to a dedicated tasting of a special gourmet pizza dough, made with a stone ground white flour, called CAPRI 2.5. It followed a round table involving President Gaetano Mirando – la, the professional pizza makers and the bakery teachers, Daniele Ierardi and Davide Castagnaro, with the support of the agrifood technologist, Petro Moretto.
On 28 May, professional bakers had the opportunity to taste the qualities of some bread made with the new Aida 2.6 – the organic, stone-ground and semi whole grain flour. www.molinorosso.com