Eterea Wins the New Brands Award

Now in its 26th edition, the prestigious New Brands Award by Gdoweek and Mark Up celebrates the best products on the market—and this year, Eterea by Molino Naldoni has taken the top honor.

“We are immensely proud of this achievement and deeply grateful for the recognition,” said Giovanni. “Eterea was born from the synergy between our Research & Development team and Master Pizzaiolo Luciano Sorbillo, Molino Naldoni Brand Ambassador and a true icon of Neapolitan pizza worldwide. From the very beginning, we wanted a flour that could speak both to innovation and tradition—a bridge between the evolving tastes of today’s pizza lovers and the centuries-old craft of Italian milling. With its toasted wheat germ, Eterea brings a distinctive aroma, flavor, and crispness that resonates with customers the moment they take their first bite.”

Molino Naldoni continues to follow market trends while staying true to the values at the heart of the family’s milling heritage. The company’s latest creations—Smorfia and Eterea—are flours crafted for professional pizza makers, able to meet modern demands without losing sight of the roots of Neapolitan pizza.

In 2025, Smorfia is consolidating its strong international presence built over the last three years, while Eterea, this year’s star, is capturing attention and praise across Italy and Europe.

In the photo, from left: Alberto Naldoni, Vania Chiozzini with the award dedicated to Eterea, Giovanni Ruggiero with a bag of Eterea.

Eterea – TYPE ‘0’

Eterea is a strong flour with toasted wheat germ. Thanks to the toasting process it undergoes, this noble and nutrient-rich part of the grain gives the product an unmatched aroma and ensures longer preservation. Ideal for long leavening times, Eterea allows you to create light and fragrant doughs with high and wellaerated crusts. It is specifically designed for making contemporary Neapolitan pizza.