SIGEP 2026 Preview
The Tasting Journey. Five masters. The real MVP: Molino Naldoni’s flour.
Molino Naldoni invites the public to this year’s SIGEP edition, in order to discover its curated selection of natural flours, each designed for a different craft. The big preview debut in Rimini? Mix Pizza Gluten Free, created for everyone who wants to enjoy a truly great pizza, without gluten.
This year, visitors are welcomed into a brand-new Tasting Journey: a four-stop itinerary celebrating the very best of our gastronomic tradition.
Mix Pizza Gluten Free
Exclusive preview at SIGEP 2026
The Tasting Journey at SIGEP 2026
Our Tasting Journey is a four-stage sensory voyage through pastry, pizza, fresh pasta, and piadina.
Each stop begins with flour and ends with a finished creation, shaped live by the skill of our Molino Naldoni specialists and brand ambassadors, who will tell you the story of every dough as they work it by hand.
Taking turns at the stand:
Sebastiano Caridi – Master Pastry Chef of the Accademia Maestri Pasticceri d’Italia. Brand Ambassador.
Luciano Sorbillo – Global ambassador of Neapolitan pizza. Brand Ambassador.
Raffaele Parisi – Pizzaiolo and senior technician of the Molino Naldoni team.
Natascia Bartoletti – Romagna-style sfoglina and a long-standing, familiar face at our stand.
Omar Casali – Chef and soul of Maré in Cesenatico, where his cuisine weaves poetry into reimagined Romagna dishes, honoring local ingredients and the rhythm of the seasons.
As we do every year, we will bring to SIGEP the values that have shaped more than three centuries of the Naldoni family’s milling heritage: passion, innovation, and respect.
From refined pastry to the humble flavors of Romagna, passing through the queen of our mill—pizza—each dough becomes a chance to discover our professional flours, created for those who work with care, respect for health, and an eye on the future.
The Star Flours of SIGEP 2026
Eterea – Pizzeria Line Type “0” with toasted wheat germ
For authentic Neapolitan pizza.
Roma – Pastry Line Type “00”
Perfect for rolled doughs and pastry sheets.
Mix Pizza Gluten Free – New for 2026
Elastic, highly hydratable, and designed to meet the growing demand for high-quality gluten-free pizza made directly in the pizzeria.
Fresh Pasta – ITALICA Type “00”
Made from 100% Italian wheat.
SIGEP 2026 Only: Masterclasses & Special Events
Fresh Pasta > Every day from 11:30 to 12:00 (except the last day) with Omar Casali – Maré
Pastry > Saturday and Sunday at 2:00 PM with Sebastiano Caridi
Pizza > Every day at 3:00 PM with Luciano Sorbillo or Raffaele Parisi
Gluten-Free Pizza > Every day at 4:00 PM with Luciano Sorbillo or Raffaele Parisi
Eager to meet you in Rimini!
January 16–20, 2026
Hall D5 – Stand 045
Come discover, taste, and exchange knowledge.