May Upcoming Events
Molino Naldoni Takes Center Stage: From Milan to Naples with the Launch of Manitoba Italica
In the Spotlight: Eterea and the Debut of Manitoba Italica
As the highly successful “Pizza a Tutto Tondo” masterclass series continues its journey across Italy and Europe — spreading the culture of Italian-grown wheat — Molino Naldoni is preparing for two unmissable trade events: Tuttofood in Milan and Tuttopizza in Naples.
Coming This May: Manitoba Italica, Made with 100% Italian Wheat
The exhibition will mark the official launch of one of the company’s most anticipated innovations: the new Manitoba Italica flour. Part of the broader “Italica” project — through which Molino Naldoni now mills over 80% Italian wheat, including 25% sourced from Romagna, the sub-region we are located in — this new product embodies the perfect balance between high technical performance and locally sourced raw materials. Natural and additive-free, Manitoba Italica is Molino Naldoni’s answer to professionals seeking the strength and reliability of Manitoba flour with the guarantee of 100% Italian-grown wheat. “Controlled supply-chain flours are at the heart of our positioning,” says CEO Alberto Naldoni. “For more than twenty years, we have worked to enhance the value of our territory, and today increasingly informed consumers reward our transparency and quality.”
Eterea: The Flour Winning Over the World
Originally developed as the ideal flour for contemporary Neapolitan pizza and the traditional “ruota di carro” style, Eterea has firmly established itself as Molino Naldoni’s most beloved product of 2026. Fresh from its recent success in Singapore, Eterea continues to gain international recognition thanks to its ability to produce light, fragrant doughs with tall, airy crusts and exceptional melt-in-the-mouth texture. Its versatility has now expanded well beyond the pizzeria sector: bakeries and artisanal pasta laboratories are increasingly embracing the flour for its technical qualities and its ability to enhance the natural aromas of wheat.
Inclusivity in the Pizzeria World: The Success of the Gluten-Free Pizza Mix.
Following the excellent feedback received throughout the tour stages, Molino Naldoni’s Gluten-Free Pizza Mix will take center stage during the technical demonstrations. Presented as a practical solution for pizzerias aiming to meet the growing demand for gluten-free dining — now sought after by 18% of consumers according to Eurispes 2025 — the mix guarantees a safe, high-performing product without compromising on flavor.
Guests, Team Sorbillo and the Live Program
The partnership with Luciano Sorbillo continues to grow stronger. The renowned pizza master and his team will not only lead the live demonstrations, but will also play a key role in a dedicated customer care and technical consultancy program designed specifically for distributors.
Tuttofood Milan | May 11–14 | Hall 8 – Stand E04
- Pizza (including Gluten-Free): Daily sessions with Luciano Sorbillo and Antonio Sbreglia, one of the rising young talents in the world of artisanal baking.
- Fresh Pasta: Daily live demonstrations with sfoglina Natascia Bartoletti.
- Fine Pastry: On May 12 and 13, Pastry Chef Sebastiano Caridi — Molino Naldoni Brand Ambassador and an innovative interpreter of haute pâtisserie — will showcase his signature creations.
Tuttopizza Naples | May 26–27| Hall 5 – Box 521
- Neapolitan Pizza: Non-stop sessions featuring “Team Sorbillo,” with Luciano joined by Mario Guarno and Roberto Nasti.
We look forward to welcoming visitors and sharing how the seventh generation of Molino Naldoni continues to champion and promote the culture of Italian wheat around the world.