News

European podium for Molino Dallagiovanna

published on 11/16/2010
Bronze medal in bread making for the Italian team, sponsored by Molino

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In Brescia just like in Puglia, with the Special Flours by Dallagiovanna

published on 11/15/2010
Stars of the day at CAST Alimenti, organized by the Richemont Club Italia, focusing on the gastronomic specialties of the region

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Making Pasta with the European Chefs Academy

published on 11/03/2010
Molino Dallagiovanna is sponsoring a schedule of courses on the art of pasta and bread making.

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Pasticceria Gatti: Golosario Award with the dolcissime Dallagiovanna

published on 10/18/2010
The Special Flour for large leavened items is the star of another dessert success story

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AB Tech 2010: two different arts, two maestros and a single passion

published on 10/04/2010
Great Maestros and excellence on display with Molino Dallagiovanna and CAST Alimenti.

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Breakfast pastries and snacks with Dallagiovanna Special Flours

published on 10/04/2010
A great return from the holidays for the Art of Flour Laboratory, with a course given by Maestro Giorelli and an autumn season will a full event schedule.

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PiacenzAssapora il tortello in barrique and the formula for excellence in Piacenza

published on 06/30/2010
Triplozero inaugurates the Piac(eccell)enza project and demonstrates how to create a system which can become the key to better promotion of territorial excellence.

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La Triplozero: license to knead… globally

published on 06/24/2010
Far Pasta Dallagiovanna line and Master Mendolia demonstrate that local and global do not exclude eachother but open themselves for new taste explorations.

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