Triplozero Dallagiovanna: license to knead at Pasta Trend 2010

At the Pasta Trend convention in Bologna, presenting the globalization of foodstuffs according to Dallagiovanna.

The new millennium has opened with the desire to eliminate borders: geographical, human, social and political. The debate is open and sides have been taken, those for globalization or those for protecting individual territorial characteristics.

At Pasta Trend of Bologna, Molino Dallagiovanna and Maestro Pasta Chef Raimondo Mendolia, “extreme chef” of pastas and sauces, demonstrated that it is possible to move beyond ideological divisions, at least when talking about pasta.

In reality, after the initial shockwaves the world of food was adept at self regulation, integrating recipes considered “diverse” with those always considered to be “traditional”.

This capacity for integration is evident at Molino, with its unusual flavors and combinations, where the Emilia Romagna traditional flag of tortelli, tagliatelle and cappelletti proudly flies together with the finest territorial products from every other Italian region.

The results are seen in the cappelletti with wild berries stuffed with speck and formaggio ubriaco in celebration of Trentino, with its forests and dairies; the “Sicilian” cappelletti with orange dough stuffed with eggplants and goat ricotta cheese, and the ravioli with arugula pasta stuffed with quartirolo cheese and salami from Lombardy. Traditional first courses were also not lacking, such as pesto pansoti in layers stuffed with baby green beans, potatoes and ricotta cheese – especially dear to Chef Mendolia, originally from Liguria – nor were unique combinations lacking, such as the surprising tortelloni stuffed with truffle risotto, a salute to the Marche region.

The great star of the flavors presented at the event and the flag bearer of the Far Pasta Dallagiovanna line was La Triplozero, a very pure, bright white flour, capable of exalting the color of eggs, ideal for fresh pasta, also stuffed, thanks to its perfect moisture during kneading.

Success in the public and press has demonstrated that the excellent foods in various regions have not lost their special characteristics once thrown into the melting pot, but instead they have reinforced their cultural identities, ready to be united with other cultures to create new flavor harmonies, adapting to local preferences and products of consumers.


This, for us, is the meaning of globalization.