Making its debut at Artisan Bakery Expo East on October 1-2 at the Atlantic City Convention Center, the Italian Milling Industry Association (ITALMOPA) will shine a light on the Pure Flour from Europe initiative, underscoring the preeminence of Italian and European organic flour and semolina on the global stage.
At ITALMOPA’s booth (#1128), attendees can interact with representatives from Molino Casillo, Molino De Vita and Molino Grassi, three prominent mills that have successfully married tradition with the latest agrotechnology. Attendees can gain insights from these industry leaders, learn about new advancements and explore potential collaborations.
Additionally, Chef Francesco Allegro will hold live cooking demonstrations, allowing attendees to sample organic flours and semolina in traditional Italian recipes. His menu includes Torta Paradiso and Focaccia Barese, as well as the artful creation of handmade ravioli, cavatelli and orecchiette, three pasta shapes emblematic of Italy’s rich culinary heritage.
“It’s more than just flour; it’s a testament to Europe’s deep-rooted baking traditions. Italian flours use a grading system like '00' or '0' based on the amount of mineral salts and proteins in the flours. This grading allows users, particularly bakers, to choose precisely the right texture for their purpose,” says ITALMOPA president Andrea Valente. “Through our Pure Flour from Europe initiative and Chef Francesco’s culinary demonstrations, we aim to provide a quality ingredient and inspire a global community of culinary professionals and home enthusiasts.”