New Horizons and Success Stories

Eterea’s winning international debut, Ammirati rises to the podium at Expocook, Ammirata does too at Navigando con Gusto.

Molino Naldoni starts 2025 with great success. In March, two talented pizzaioli from Maestro Luciano Sorbillo’s team shone on an international stage, winning prestigious titles and elevating the reputation of the company and its new pizza-dedicated flour, Eterea.

Salvatore Ammirati, originally from Naples, returned to Marcianise after winning first place in the Padellino category at the Pizza World Competition held at Expocook. This achievement crowns his already recognized brilliance, previously honored at the Festival Artisti del Gusto – Arcimboldo d’Oro, where he won the coveted Tre Pennelli d’Oro award.

Just a few days later, Carlo Ammirata from Rende impressed the jury at the international competition Navigando con Gusto 2025, organized by MSC and Luciano Sorbillo, thanks to his skill and creative interpretation. Hosted aboard the MSC Fantasia, the competition is part of an innovative project bringing the art of pizza across the Mediterranean. Molino Naldoni was the initiative’s partner, and it showcased its new flour Eterea – Type ‘0’ with toasted wheat germ, W320 – ideal for contemporary pizza, offering participants intense flavor and exceptional performance.

Molino Naldoni’s spring is far from over: the journey continues with stops in Las Vegas, Madrid, Milan, Riyadh and Amsterdam. In the United States, the focus is on consolidating a market that has grown steadily in recent years. In Spain, the company will be hosted by Apoza at Salón Gourmets, a premier showcase for European specialties. From May 5th–8th, all eyes will be on Tuttofood Milano, the most important B2B event in the industry, featuring a special appearance by Maestro Luciano Sorbillo, global ambassador of Neapolitan pizza, who will join the booth for demos centered on Eterea and tastings aligned with the latest market trends.

The trade fair tour continues from May 12th–14th in Saudi Arabia for The Saudi Food Show, and wraps up at the PLMA in Amsterdam, where Molino Naldoni will spotlight Farinaria, its organic mill that works exclusively with Italian wheat, much of it from Romagna, without enzymes or additives—a natural, locally produced flour line crafted to perfection, designed mainly for professionals in baking, food service, and commercial catering.