We love pizza
“We are tradition and innovation. And we want to surprise!” Luciano Sorbillo, master pizza maker and ambassador of Neapolitan pizza in the world, inaugurates the 4th edition of the “deGusto” fair and launches the partnership with Molino Naldoni in Calabria.
Those were intense days at “deGusto” (9-12/11), the fair in Rende (Cosenza) dedicated to food and wine that attracted distributors and industry professionals. For Molino Naldoni, a valuable opportunity to forge new relationships and present to the public the collaboration with Luciano Sorbillo, among the world’s best-known pizza chefs, who is in love with Calabria, which he declares to be his adopted land. Since the age of 8, he has been an up-and-coming pizza chef, known to the general public as Diego Armando Maradona’s pizzaiolo, Luciano is one of 54 Sorbillo cousins who honorably bring pizza to the world. For Luciano, pizza is a family affair (since last century!) and a universal heritage for which he feels a responsibility since he was awarded “Campanian excellence in Italy and the World” by the Campania Region.
Luciano has received several awards in the land of the Bruzi and at deGusto he wanted Molino Naldoni to discover relationships and business opportunities.
“DeGusto was an opportunity to introduce Molino Naldoni to this wonderful land where healthy cooking is a value, good food a gift that nature offers. Today pizza has surpassed pasta sales globally. We Sorbillo are measured by the world’s attention to pizza, and in the last 40 years we have seen enormous changes. I think of the introduction of grains that once seemed impossible to associate with pizza. Even just 10 years ago the flour for was strictly type “00”. Today I like to talk about the importance of blends and therefore of Type1 flour, cereals and ancient grains, which are very important in balanced feeds and give those rich aromas and flavors that discerning palates like.”
About the collaboration, Luciano Sorbillo says, “I greatly appreciate the value of territoriality expressed by Molino Naldoni, a mill that processes over 80 percent Italian and Romagna grains. Together with Molino Naldoni I want to be protagonist of the change, bringing the common vision of quality to a global scale. We are ready to push the boundaries of what pizza can be and offer our customers reliability and unique culinary experiences in step with global trends. We are working together on a new launch that we will present at SIGEP next January. Be sure to visit us at the booth.”
Finally addressing his audience Luciano adds, “I make my profession available on a daily basis by meeting young pizza makers, I like to convey the importance of being able to trust the flour. Molino Naldoni flours are stable and reliable, excellent allies for us pizzaioli.”