30 September 2026
Molino Naldoni celebrates the great success of “Golden Hour at the Mill”: more than 150 guests discover the journey of the grain
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News
10 June 2026
Sold Out for Molino Naldoni’s “Pizza a Tutto Tondo”, The Art of Crafting Pizza
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03 June 2026
Good Flour for Your Customers, Good for the Planet: Molino Naldoni’s 2024 ESG Results
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13 May 2026
May Upcoming Events
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01 April 2026
Sebastiano Caridi: the secret of great leavened products and the advent of Roma flour
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14 January 2026
SIGEP 2026 Preview
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12 January 2026
We’ve renewed our Pastry Line
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27 November 2025
We’re moving in the right direction
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24 September 2025
Luciano Sorbillo “Pizza Conquers the World”
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12 August 2025
Eterea Wins the New Brands Award
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25 June 2025
Italians favor the wholesome craft of fine artisanal bread
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04 April 2025
New Horizons and Success Stories
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27 January 2025
Starts in Naples, arrives all over the world
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15 January 2025
A 2025 of great commitment
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28 October 2024
President Antonio Pace talks about the Verace
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26 June 2024
Molino Naldoni in Chicago wins 2 Bellavita stars with Smorfia
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02 January 2024
We love pizza
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13 September 2023
The importance of Food Cost for a Pizzeria:towards a culinary sustainability
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12 May 2023
Molino Naldoni with Smorfia wins the Better Future Award 2023
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21 April 2023
A slice of Romagna with us in Milan
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22 December 2022
Molino Naldoni launches Smorfia, a flour dedicated to the Neapolitan Pizza
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