Molini Spigadoro presents:
dedicate to the most popular food in the USA
DISCOVER MORE AT:
INTERNATIONAL PIZZA EXPO
LAS VEGAS | MARCH 20-22, 2018
AMERICAN PIZZA AMBASSADORS
Gino Rago, Michael P. LaMarca, Antonino Esposito
Molini Spigadoro has produced quality flour since 1822, choosing the best cereals from around the world, blending above all, Italian and sought-after American cereals. This year we have decided to focus on the Italy-USA front and offer our fellow American pizza makers two new products, developed for them in partnership with the Executive Pizza Chef, Antonino Esposito, together with our friends from the US Pizza Team. “Without taking anything away from the iconic Italian Neapolitan Pizza, so much so that we are also certified by the True Neapolitan Pizza Association. The NEAPOLITAN PIZZA is now firmly established and curiosity for the Romana pizza is growing around the United States thanks to its delicious taste, quality, lightness, and digestibility”.
Italian tradition with an American influence, adapted to fit in with American tastes and American ovens.
The latest trend in street food
in New York
The queen of all pizzas
Ideal for pizza al taglio
The “SPIGADORO MASTER PIZZA” area in Las Vegas becomes a place in which to create, experiment and work flour, colours and special ingredients together. Every day, the pizza chefs take us on a journey through the various types of pizza, armed with experience, primary ingredients and unique flavours.
The AMERICAN PIZZA STYLE blend can be used for a variety of “made in the USA” pizzas. The AMERICAN PIZZA STYLE blend can be used for a variety of “made in the USA” pizzas: New York style, Californian style Deep dish or Chicago style.
This blend stems from the friendship between Antonino Esposito and Gino Rago, which is UNIQUE like the story of their success as professionals and business entrepreneurs.
Pizza Romana, in the pan and paddle versions, crosses the Atlantic and takes America by storm. According to the Wall Street Journal, it is the latest trend in street food in New York. The PIZZA ROMANA blend by Molini Spigadoro contains chosen and selected ingredients. Anyone trying this pizza, falls in love with it and can’t do without it. According to chef Gino Rago of the US Pizza Team: “Americans appreciate the lightness and the fragrance of the pizza crust which is a real novelty for them. ”Request info
Starting with the queen of all pizzas: the Neapolitan pizza, approved and certified by the True Neapolitan Pizza Association. The Farina Pizza Special Neapolitan by Molini Spigadoro is obtained from a selection of common wheat flour from dehusked grain only. A genuine product with high-quality primary ingredients conceived to fully satisfy the needs of professional pizza makers. Farina Pizza Special Napoletana has been approved by the AVPN Association (True Neapolitan Pizza Association), thanks to its excellent characteristics which makes it the perfect flour for preparing true Neapolitan pizza.Request info
The beauty of natural color
Contains radish and cherry, with a characteristic flavour and red-bluish colour.
Contains a powdered pumpkin-based extract with a characteristic flavour which is yellow in colour plus safflower and carthamin, which has a flavour reminiscent of saffron.
Contains Spirulina and Safflower, and contains carthamin, which has a flavour reminiscent of saffron.
Contains beetroot commonly known as red beet. The powder of intense red colour derives from the beet juice extract, properly clarified and concentrated.
The GUSTO&COLORE line, with the brand Chef in Black, comprises for 4 products deriving from a process of extraction only from fruit and vegetables, ingredients which can be used in ALL sweet and savoury products, even in bread, pizza and pastry, with no limitations. These are powders with a distinctive taste to add bright colours and an appetising appearance. The goal is to have natural ingredients which can flavour delicately without altering the finished product and to make it more appetising by adding colour which is still evident even after cooking.Request info
Gino Rago, the Chicago Pizza “prophet”, came to Italy for us directly from Chicago. This is a special type of pizza known as “deep dish pizza” which is very high, slightly crisp and packed with stringy cheese and tomato, served directly in the pan in which it is baked. We had the chance to observe the master pizza maker Gino Rago at work, and get an insight into his secrets. Michael P. LaMarca is a truly special person: he’s courteous, friendly and really good at making pizza, like the one he made in Rimini which was snapped up in no time. It is great to see him at work as he silently kneads, adds toppings and cooks his pizza, and timidly answers questions from hungry visitors.Request info