Sigep 2025: Every pizza starts here
From January 18th to 22nd, Molino Spadoni awaits you at Sigep in Rimini, the ultimate meeting point for food service professionals! We are the Flour Specialists since 1921, a benchmark for pizza lovers in all its forms: from the classic Neapolitan to contemporary gourmet, as well as frozen pizza doughs and bases. Don’t miss the chance to discover our secrets and meet our experts! The perfect pizza? It starts with Molino Spadoni.
We are waiting for you! 👉 Pavilion D5 – Stand 029
PROGRAM:
Saturday 18/01/2025
-
12:00 PM VINCENZO CIMINO: “Dialogue between Neapolitan pizza and contemporary pizza: why choose just one?”
- 2:00 PM VINCENZO CIMINO: “Innovation at the service of professionals: our range of frozen products for the pizza world”
- 3:30 PM MATTEO DEL VESCOVO: “Never again without pizza and pinsa!”
- 4:30 PM NICOLA GRANDE AND ROBERTA TERRIGNO: “Beer and cheese: do you know how to pair them?”
Sunday 19/01/2025
- 10:30 AM VINCENZO CIMINO: “Innovation at the service of professionals: our frozen doughs”
- 12:00 PM GAETANO GAROFALO: “Contemporary pizza according to Molino Spadoni”
- 1:30 PM RENATO BOSCO: “The different shapes of pizza according to Renato Bosco”
- 3:30 PM LUCA DI MASSA: “The true Neapolitan pizza”
Monday 20/01/2025
- 10:30 AM DAVIDE CUPIOLI: “The art of bakers: special breads for breakfast”
- 12:30 PM RENATO BOSCO: “The different shapes of pizza according to Renato Bosco”
- 3:00 PM DAVIDE CUPIOLI: “The art of bakers: special breads and fillings”
- 4:30 PM MATTEO DEL VESCOVO: “Never again without pizza and pinsa!”
Tuesday 21/01/2025
- 11:00 AM MICHELE PICCIALLO: “From Puglia with passion: our Bari-style focaccia”
- 1:00 PM MARIO BERTINO: “A tour of Sicily with our doughs!”
- 2:30 PM MATTEO DEL VESCOVO: “Never again without pizza and pinsa!”
- 4:00 PM FRANCESCO BOLOGNA AND NICOLA GRANDE: “The winning combination that must never be missed? Of course, pizza and beer!”
