A 2025 of great commitment
With pride and determination, we face a 2025 full of appointments and challenges. In the
first two months of the year, we have 7 trade fairs on the agenda that we consider strategic
for domestic and foreign markets: Marca in Bologna, Sigep in Rimini, Sirha in Lyon,
Biofach in Nuremberg, Gulfood in Dubai, H&T in Malaga, and HoReCa Baleares in Palma
de Mallorca.
Precisely on the occasion of Sigep, which is particularly popular with food professionals at
an international level, we have organised a packed programme of meetings in which
passion, innovation and tradition, historically our distinctive values, come together. On the
stand the most popular partners of the general public and the pizza technicians of the
large international team now present in 40 countries on 4 continents. As every year, our
stand will also feature Romagna-style piadina and fresh pasta doughs, thanks to the skilful
hands of the sfogline (pasta makers) who will offer the ancient know-how of the culinary art
of our dear land, Romagna.
In Hall D5 stand 45 in our space at Sigep, it will be possible to ‘taste’ the charisma and
talent of:
- Sebastiano Caridi: Young and brilliant Master Pastry Chef with decades of experience.
Molino Naldoni Brand Ambassador for 3 years now, he selects the flours used in his
workshops with great maniacal care. - Luciano Sorbillo: Neapolitan Master of excellence whose fame is associated with Diego
Armando Maradona whose pizza maker he was. He was awarded ‘Ambassador of
Neapolitan pizza in the world’ by the Campania region. He chose Molino Naldoni to experience change in the world of pizza. He will be at the fair together with Roberto Nasti and 12 professionals from his team. - Gaetano Latino: Chef for Molino Naldoni, his is a traditional cuisine revisited, between
seasonality and research. - Frida Vasini: Romagna cuisine and cheerfulness. Griddle Piadina, Cassoni and Tortelli.
Special guest at Sigep, Showcooking on 19/01. - Natascia Bartoletti: Ancient knowledge, passion and commitment for the sfoglina pasta
maker, always part of the staff at Molino Naldoni. - Raffaele Parisi: Senior technician of Molino Naldoni’s team, Raffaele’s pizza is famous in
Italy and worldwide. - Ahmed Morgan from the Arab Emirates: Chef pizzaiolo loved throughout Saudi Arabia.
He brings his Pizza Academy to Molino Naldoni. - Frédéric Sagato from France: Used to winning, Jojo brings his experience to the Molino
Naldoni’s team. - Giorgos Koukis from Greece: among Molino Naldoni technical’s team, Giorgos is the
most popular pizza chef in Europe.
Our big news at Sigep? A new challenge for the pizza market.
Totally natural, from the best grains and without the addition of enzymes and additives, the
new flour branded Molino Naldoni is ETEREA a rich and nutritious product that represents
the ideal combination of excellent professional performance and a healthy and balanced
diet for the health-conscious and taste-loving end consumer.
For Molino Naldoni it is essential to be close to its customers, which is why 2025 will be
even more packed with international and national trade fairs.