Pasticceria Internazionale - The anti-conformist of yeast

Over the years, courses, demonstrations and consults by Achille Zoia have allowed many artisans to bake products that symbolize typical Italian cuisine.

How could your ideas help your colleagues?

I developed the idea and the flour gave me the opportunity to make it concrete. Molino Dallagiovanna has had faith in me and has created a line of flours based on my ideas, which were the fruit of my observations of the systems used in the past.

(Original page | source: Pasticceria Internazionale, January 2011)