News

Pizza, pasta and bakery: a dough party with events and masterclasses led by Molino Casillo specialists.

Come discover the qualities of wheat germ flours and the best of Italian culinary art at Sial in Paris, Hall 1 Stand E167.

To make an appointment, fill out the form

The program of events will be:

Oct. 19

12 a.m.; Pizza Time by Andrea Ferri | Contemporary Pizza
2 p.m.; Pizza Time by Antonio Zingaro | Pizza in pala

Oct. 20

12 a.m.; Andrea Ferri's Pizza Time | Aperitivo Time: padellino pizza
1 p.m.; Pata Time by Diego Accettulli | Bronze-drawn pasta with pesto alla genovese
3 p.m.; Pasta Time by Diego Accettulli | Bronze drawn pasta with creamy pesto of grilled cherry tomatoes and burrata cheese

Oct. 21

11 a.m.; Bakery Time by Agatino Arena: bread with Cereal Z
1 p.m.; Pasta Time by Diego Accettulli | Bronze drawn pasta with creamy pesto of grilled cherry tomatoes and burrata cheese
2 p.m.; Alessandro Lo Stocco's Pizza Time | pizza with CEREAL PIZZA multicereals flour with wheat germ
3 p.m.; Pasta Time by Diego Accettulli | Bronze-drawn pasta with pesto alla genovese

Oct. 22

11 a.m.; Bakery Time by Agatino Arena bread with Origine flours type 2 with wheat germ.
12 noon; Pizza Time by Alessandro Lo Stocco | classic pizza with Origine type 1
1 p.m.; Pasta Time by Diego Accettulli | Bronze-drawn pasta with creamy pesto of grilled cherry tomatoes and burrata cheese
3 p.m.; Pizza Time by Alessandro Lo Stocco and Antonio Zingaro pizza with CEREAL PIZZA multicereals flour with wheat germ

Oct. 23

11 a.m.; Pizza Time by Antonio Zingaro and Ciro Della Pia| Contemporary Pizza