Pasticceria Internazionale - Speaking of innovation with flour producers

Over the past two years, Molino Dallagiovanna has concentrated on research, both in regards to its own representatives (Achille Zoia, a leader in the Milan pastry scene, and Raimondo Mendolia, "extreme chef" of pastas and sauces) as well as with the experts from Cast Alimenti, with whom new synergies and mixtures have been created.
The current projects include notable interest for sustainability, which is realized in two diverse pathways: the first leads to the recycling of milling wastes for the production of biomass, while the second involves the use of "km zero" grains....

(Original page | source: Pasticceria Internazionale, November 2010)