News

An autumn full of news

published on 09/02/2011
Molino Dallagiovanna activities and courses are starting at full speed with their special flour mixtures.

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Dallagiovanna and Co.A.P: a partnership of taste and quality

published on 07/15/2011
A new commercial partnership between Molino Dallagiovanna and Co.A.P.

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Triplozero Gold: simple, ductile and unique

published on 03/25/2011
The new product from Molino Dallagiovanna reflects the excellent quality of the classic version and new features for uses and handling.

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Kebabread flour: tradition and modenity

published on 03/02/2011
It is time of news for Molino Dallagiovanna: after SIGEP, the newborn, the revolutionary kebabread flour, special for panini and pita bread.

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Maestro Mendolia, Ambassador of DOC Italian Cuisine

published on 12/22/2010
Promoting and developing the Italian gastronomic and culinary culture around the world at 360°, from the creation of a true “code”, to training and education, the rediscovery of the infinite regional varieties, to the promotion of the finest professionals in the world of Italian food and wine.

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Little flours grow up

published on 12/22/2010
At Sigep 2011, Molino Dallagiovanna is focusing on the tradition of quality that defines the company, but is also presenting the two new products in the Special Flours line.

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Re Panettone crowns Maestro Zoia and the Dolcissime Dallagiovanna

published on 12/01/2010
From A for Art and Artisan to Z for Zoia: Panettone has become part of the Italian alphabet, recounting history, characteristics and anecdotes from the life of a man who, in a certain sense, invented panettone, at least in its most modern version.

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