News

Thursday, 30 March 2023

Molino Casillo live in Paris!

Molino Casillo will be the protagonist in Paris at Parizza, Sandwich and Snack Show on April 12th and 13th at Stand 7.18 - H37.

With Molino Casillo live in Paris we are going to enhance Made in Italy abroad, promoting the culture of high-quality pizza
We will take part with our exceptional specialists who will be the main characters of our Master classes.

Alessandro Lo stocco, our brand ambassador, together with Gennaro Nasti National specialist in France, will lead the team. They will take part also Carmine Della Pia and his brother Ciro, Antonio Aniello, Andrea Ferri and Paolo Di Pietro.

Visit us at stand 7.1 - H37
Molino Casillo will be the protagonist in Paris at Parizza, Sandwich and Snack Show on April 12th and 13th at Stand 7.18 - H37.

With Molino Casillo live in Paris we are going to enhance Made in Italy abroad, promoting the culture of high-quality pizza
We will take part with our exceptional specialists who will be the main characters of our Master classes.

Alessandro Lo stocco, our brand ambassador, together with Gennaro Nasti National specialist in France, will lead the team. They will take part also Carmine Della Pia and his brother Ciro, Antonio Aniello, Andrea Ferri and Paolo Di Pietro.

Visit us at stand 7.1 - H37
The program of these two Parisian days:

12th April

11:30 – 12:10
Specialist: Antonio Aniello
“Verace Napolitain Pizza according to AVPN standards”
Flour: Zero Unica
Napolitain pizza

13:00 – 13:40
National Specialist: Gennaro Nasti
“Napolitain tradition: Pizza ruota di carro”
Flour: Origine
Napolitain pizza

14:30 – 15:10
Specialist: Paolo Di Pietro
“Scents and flavours of Sicily”
Flour: La 8 – Aroma
Sicilian round pizza

16:00 – 16:40
National Specialist: Andrea Ferri
“French revisitation of contemporary pizza”
La 8 – Origine Tipo 1 Media
Pizza tonda

13th April

11:30 – 12:10
National Specialist: Andrea Ferri
“Classic Pizza revisitation ”
La 8 – Origine Tipo 1 Media
Pizza tonda

13:00 – 13:40
National Specialist: Gennaro Nasti
“Contemporary Pizza of Nasti”
Farina: Origine
Round Pizza

14:30- 15:10
Specialist: Antonio Aniello
“Verace napolitain pizza according to AVPN standards”
Farina: Zero Unica
Napolitaine pizza

16:00 – 16:40
Specialist: Paolo Di Pietro
“Scents and flavours of Sicily”
Farina : La 8 – Aroma
Round sicilian pizza
The program of these two Parisian days:

12th April

11:30 – 12:10
Specialist: Antonio Aniello
“Verace Napolitain Pizza according to AVPN standards”
Flour: Zero Unica
Napolitain pizza

13:00 – 13:40
National Specialist: Gennaro Nasti
“Napolitain tradition: Pizza ruota di carro”
Flour: Origine
Napolitain pizza

14:30 – 15:10
Specialist: Paolo Di Pietro
“Scents and flavours of Sicily”
Flour: La 8 – Aroma
Sicilian round pizza

16:00 – 16:40
National Specialist: Andrea Ferri
“French revisitation of contemporary pizza”
La 8 – Origine Tipo 1 Media
Pizza tonda

13th April

11:30 – 12:10
National Specialist: Andrea Ferri
“Classic Pizza revisitation ”
La 8 – Origine Tipo 1 Media
Pizza tonda

13:00 – 13:40
National Specialist: Gennaro Nasti
“Contemporary Pizza of Nasti”
Farina: Origine
Round Pizza

14:30- 15:10
Specialist: Antonio Aniello
“Verace napolitain pizza according to AVPN standards”
Farina: Zero Unica
Napolitaine pizza

16:00 – 16:40
Specialist: Paolo Di Pietro
“Scents and flavours of Sicily”
Farina : La 8 – Aroma
Round sicilian pizza
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