{"id":3647,"date":"2026-04-01T11:38:22","date_gmt":"2026-04-01T09:38:22","guid":{"rendered":"https:\/\/www.molinonaldoni.it\/?p=3647"},"modified":"2026-04-01T11:40:27","modified_gmt":"2026-04-01T09:40:27","slug":"sebastiano-caridi-the-secret-of-great-leavened-products-and-the-advent-of-roma-flour","status":"publish","type":"post","link":"https:\/\/www.molinonaldoni.it\/en\/sebastiano-caridi-the-secret-of-great-leavened-products-and-the-advent-of-roma-flour\/","title":{"rendered":"Sebastiano Caridi: the secret of great leavened products and the advent of Roma flour"},"content":{"rendered":"\n

From our Vienna flour for leavened pastries to our newest release, Roma, for laminated doughs; Pastry Chef Sebastiano Caridi shares a vision where precision meets passion.<\/em><\/p>\n\n\n\n

If pastry is an equation made from sugar, butter, eggs, and flour, it is the latter that ultimately defines the success of the dough. These are the words of Sebastiano Caridi<\/strong>, who, in his laboratories across Faenza, Bologna, and Imola, blends his Calabrian roots with a distinctly modern entrepreneurial mindset. \u201cFlour is like a tattoo on my skin,\u201d <\/em>Caridi says. An evocative way of explaining how his partnership with Molino Naldoni<\/strong> was born from the need to combine naturalness, consistency, and replicability in production.<\/p>\n\n\n\n

Beyond the technical specifications of the five recipes that make up the\u00a0Pastry Line<\/a><\/strong>, now highlighted by newly designed packaging, Caridi chooses Molino Naldoni flours for their purity:\u00a0free from enzymes and additives<\/strong>, allowing for highly controlled fermentation processes. This technical advantage is matched by the mill\u2019s supply chain ethos and values. Of the 450 tons of wheat milled daily, 80% is Italian, and a quarter of that comes from the Romagna sub-region the mill resides in. It\u2019s a commitment to sustainability, increasingly important value marker of food safety and well-being.<\/p>\n\n\n\n

Molino Naldoni\u2019s Pastry Line,<\/strong> with its updated look and formats, draws inspiration from the refined elegance of historic European pastry shops in the Art Nouveau era. But the redesign goes beyond aesthetics. The introduction of a 10 kg format and the debut of Roma flour for laminated doughs<\/strong> reflect the mill\u2019s close attention to the practical and technical needs of professionals.<\/p>\n\n\n\n

Vienna<\/a><\/strong>\u00a0flour is at the heart of Caridi\u2019s laboratories, the trusted foundation for\u00a0large leavened products<\/strong>.\u00a0\u201cI\u2019m deeply attached to Vienna for its aromatic balance and reliability. As someone obsessed with precision, it gives me total control over fermentation and sourdough. I can rely on extraordinary strength.\u201d<\/em>\u00a0Alongside this cornerstone, the chef has enthusiastically embraced\u00a0Roma<\/a><\/strong>, the new flour developed specifically for puff pastry and layered doughs.\u00a0\u201cLamination requires control and impermeability. Roma offers a rare balance between strength and sensitivity, enabling clean, defined layers that rise perfectly in the oven. It\u2019s the ideal answer for millefeuille and cannoli.\u201d<\/em><\/p>\n\n\n\n

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This same spirit of enthusiasm and innovation extends to Caridi\u2019s approach to people. Looking to the next generation, he advocates for a more supportive and welcoming culture: \u201cI tell young people to get their hands dirty but as entrepreneurs, we must move beyond the old \u2018culture of sacrifice.\u2019 We need to give tomorrow\u2019s pastry chefs the tools to grow with serenity, so that haute p\u00e2tisserie becomes a path to self-fulfillment, not a sacrifice of personal life.\u201d<\/em> Our partnership between Pastry Chef Sebastiano Caridi<\/strong> and Molino Naldoni redefines the beauty of contemporary pastry art while balancing rigor, a deep respect for local wheat, and an openness to the future.<\/p>\n\n\n\n

In the photo: Sebastiano Caridi presenting Molino Naldoni\u2019s latest release, Roma, specifically for laminated doughs and layered preparations.<\/p>\n<\/div><\/div>\n\n\n\n

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Roma: the 2026 innovation<\/strong>
An outstanding flour designed for laminated and layered doughs, Roma ensures superior workability and consistent oven development. It delivers light, crisp structures with impeccable performance, meeting the technical demands of the HO.RE.CA.Developed in collaboration with Sebastiano Caridi, Roma pays tribute to Italy\u2019s rich gastronomic heritage.<\/p>\n<\/div><\/div>\n\n\n\n

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BIO: Pastry Chef Sebastiano Caridi<\/strong><\/p>\n\n\n\n


Sebastiano Caridi, Italian pastry master of Calabrian origin, rose to fame after winning the TV show\u00a0\u201cIl pi\u00f9 grande pasticcere\u201d<\/em>\u00a0on RAI 2 in 2015. He is widely recognized as one of the most promising figures in Italian pastry, known for blending tradition with a modern, entrepreneurial approach. He runs successful pastry shops in Faenza, Imola, and Bologna, including a prestigious location inside Palazzo Fava. His creations combine Calabrian heritage with technical innovation, with a strong focus on high-quality raw ingredients. His offerings span haute p\u00e2tisserie, chocolate-making, and leavened specialties.<\/p>\n\n\n\n

Awards and Recognition:<\/strong>
In addition to his 2015 title, he won first place at the Italian Junior Championships and, in 2021, the \u201cDivina Colomba\u201daward for best traditional Easter colomba. He is also a brand ambassador for Molino Naldoni.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

From our Vienna flour for leavened pastries to our newest release, Roma, for laminated doughs; Pastry Chef Sebastiano Caridi shares a vision where precision meets passion. If pastry is an equation made from sugar, butter, eggs, and flour, it is the latter that ultimately defines the success of the dough. These are the words of Sebastiano […]<\/p>\n","protected":false},"author":2,"featured_media":3624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[67,68],"class_list":["post-3647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-caridi-en","tag-roma-en"],"yoast_head":"\nSebastiano Caridi: the secret of great leavened products and the advent of Roma flour - Molino Naldoni<\/title>\n<meta name=\"description\" content=\"Articoli e notizie dal mondo Molino Naldoni, produzione farine per privati, panifici e industrie\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sebastiano Caridi: the secret of great leavened products and the advent of Roma flour - Molino Naldoni\" 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