Appointment at Alimentaria
The Special Flours are exporting Dallagiovanna excellence beyond the Alps: to the Alimentaria Fair in Barcelona, at the end of March, Triplozero and Maestro Pasta Chef Raimondo Mendolia will be shining the spotlight on a symphony of typical Spanish flavors, with a series of “extreme” tastings by the Genovese Maestro using the flours of Piacenza.
“License to knead in Spain” will present the icons of the Iberian Peninsula with new twists, integrating perfectly into stuffed pastas: paella becomes the heart of black tortelli and sangria lends its color to ravioli pasta, just as gazpacho colors cappellacci and tempranillo colors tortelli stuffed with soppressada. Followed by typical cheeses and saffron, lemon, peppers and jamon Serrano.
For this taste experimentation, the knowledge of the ingredients, taste combinations and technologies of Maestro Mendolia are absolutely essential, but ductility and special qualities of La Triplozero flour are also key factors, an “Original Dallagiovanna” product: elasticity and extreme white color, exalting the color of the ingredients that make up the pasta; extreme ease of use, both by hand and with professional machinery and rapid, perfectly firm cooking.
The Dallagiovanna family is also preparing to celebrate its 180th year of business at Cibus, with a brand new line of products: a new line of gluten-free mixtures, designed for those who are gluten intolerant, or anyone who wants to eat a light, healthy and diversified diet.
We will be expecting you from March 26 – 29 at the Barcelona Fair - Pavilion A Stand 110/M.