Pasticceria Internazionale - Flakiness, delicateness and full body

The aromas and fragrances of Sigep also included Achille Zoia and the Dallagiovanna Special Flours, Le Dolcissime, with a hearty contribution.

The stand hosted the noted pastry chef together with Raimondo Mendolia and Giancarlo De Rosa – respectively involved in making pasta and bread – illuminating the properties and virtues of the Far Dolci line of flours.

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