Sold Out for Molino Naldoni’s “Pizza a Tutto Tondo”, The Art of Crafting Pizza
From Campania to Eastern Europe: a 20-stop professional training tour championing dough science and the culture of Italian wheat.
What began in Campania in October 2025 has become a journey that crossed regions, borders, and expectations. Pizza a Tutto Tondo, Molino Naldoni’s professional training tour, concluded with remarkable success after engaging more than 600 pizza professionals across Italy and beyond. Designed to promote the culture of Italian wheat and provide advanced education on flours, dough development, fermentation, and food cost management, the initiative drew full houses at nearly every stop, from Friuli Venezia Giulia to Sicily and as far as the Czech Republic.
One of the tour’s most significant milestones was reached in Marsala, where attendance surpassed 100 participants, including 80 representatives from small food-service businesses: clear evidence of the growing demand for technical expertise and continuous professional development within the pizza industry.
Organized through a network of distribution partners and led by Master Pizzaiolo Luciano Sorbillo, supported by Carmelo Sciacca, Raffaele Parisi, and Molino Naldoni’s technical team, the masterclass explored the many pizza styles shaping today’s market through a practical, accessible, and highly technical approach. The objective was simple yet ambitious: to transform knowledge into immediate improvements in bakery and pizzeria operations.
“I speak about artisan intelligence because I want to encourage those in my profession to invest in expertise and professionalism,” says Luciano Sorbillo, global ambassador of Neapolitan pizza and Molino Naldoni brand ambassador. “During our training sessions, we delve into concepts such as flour stability and falling number. My family represents more than a century of pizza-making history and three generations of dedication. For us, pizza is a serious matter.”
The format stood out for two highly appreciated moments: the interactive Hands-On Dough Lab and the open Question Time sessions, both preceded by agronomic insights into wheat varieties and flour characteristics. Participants explored a broad range of pizza styles, from Classic and Neapolitan to Padellino, Pala and Ruota di Carro, while also attending a dedicated module on gluten-free pizza, an increasingly important business opportunity in a market segment that now represents 18% of consumers (Source: Eurispes, Italy Report 2025).
“At Molino Naldoni, we work every day to spread the culture of Italian wheat,” explains Cecilia Andreini, Marketing Manager and project leader. “Sharing food around the table is a deeply rooted social value in Italy, and quality ingredients should always be part of that experience. Our Gluten-Free Pizza Mix allows pizzerias to make every guest feel welcome and fully satisfied, without distinction, just as is already common practice in countries such as Spain and across Northern Europe.”
At the end of each stage, participants received a certification of completion, a recognition that was particularly appreciated for acknowledging both their commitment and their forward-looking professional vision.
Pizza a Tutto Tondo was developed as a collaborative network project involving distributors, manufacturing partners, and Moretti Forni, which provided its Moretti Point locations—state-of-the-art training facilities equipped with some of the most advanced ovens available on the market.
Through this initiative, Molino Naldoni intends to affirm the strategic importance of those distributors, producers and professionals who prioritise flour quality and technological innovation.
Molino Naldoni’s Gluten-Free Pizza Mix was created for professional pizzaioli who refuse to compromise, seeking quality and consistency even without gluten. Structure, flavor, and reliable results come together in a dough with a surprisingly familiar aromatic profile, incredibly close to classic pizza. Perfect for expanding your menu with a pizza that truly welcomes everyone, without sacrificing pleasure.
