American pizza style

Molini Spigadoro presents:

AMERICAN PIZZA STYLE

dedicate to the most popular food in the USA

Molini Spigadoro American pizza style

DISCOVER MORE AT:

SPIGADORO
MASTER PIZZA

INTERNATIONAL PIZZA EXPO
LAS VEGAS | MARCH 20-22, 2018

Gino Rago, Michael P. LaMarca, Antonino Esposito

AMERICAN PIZZA AMBASSADORS
Gino Rago, Michael P. LaMarca, Antonino Esposito

WE LOVE PIZZA

SPECIAL ROMANA e AMERICAN STYLE

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”.

Antonio Esposito

FEATURED FLOUR


American pizza style

Italian tradition with an American influence, adapted to fit in with American tastes and American ovens.

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Special pizza romana

The latest trend in street food
in New York

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Special pizza napoletana

The queen of all pizzas

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Pizza
viva

Ideal for pizza al taglio

Special pizza napoletana Request info

INTERNATIONAL PIZZA EXPO | MARCH 20-22, 2018

SPIGADORO MASTER PIZZA LAS VEGAS

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.

Flour

American pizza style

Chef Antonino Esposito with chef Gino Rago of the US Pizza Team

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.

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American pizza style
Special Pizza romana
Flour

Special pizza romana

With chef Luca Antonucci and chef Cristiano Garbarino

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. ”

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Special Pizza romana
Flour

Special pizza napoletana

AVPN APPROVED

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.

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Special pizza napoletana

FEATURED PRODUCTS


Gusto e colore

The beauty of natural color

Gusto pink

Contains radish and cherry, with a characteristic flavour and red-bluish colour.

Gusto pink

Gusto yellow

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.

Gusto yellow

Gusto green

Contains Spirulina and Safflower, and contains carthamin, which has a flavour reminiscent of saffron.

Gusto green

Gusto red

Contains beetroot commonly known as red beet. The powder of intense red colour derives from the beet juice extract, properly clarified and concentrated.

Gusto red

Chef in Black

Gusto e Colore

ONLY FROM FRUIT AND VEGETABLES

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.

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Gusto e Colore
Special Pizza romana
Flour

Sigep in Rimini

American pizza makes a flying visit to sigep in Rimini

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.

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Special Pizza romana

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