{"id":3669,"date":"2023-05-12T17:02:15","date_gmt":"2023-05-12T15:02:15","guid":{"rendered":"https:\/\/www.molinonaldoni.it\/?p=3669"},"modified":"2026-04-10T17:02:46","modified_gmt":"2026-04-10T15:02:46","slug":"molino-naldoni-with-smorfia-wins-the-better-future-award-2023","status":"publish","type":"post","link":"https:\/\/www.molinonaldoni.it\/en\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\/","title":{"rendered":"Molino Naldoni with Smorfia wins the Better Future Award 2023"},"content":{"rendered":"\n<p>The 2023 edition of TUTTOFOOD in Milan has always been a reference platform for the entire agro-food chain in Italy and Europe and it was also a success for the public and exhibitors, with sustainability being the central theme. In fact, the fair itself has launched a project to measure and contain CO2 emissions emanated by every phase of the event.<\/p>\n\n\n\n<p>However, sustainability is also a winning bet for the Italian flours sector. Indeed, the Better Future Award 2023 competition organised by the exhibition in collaboration with GDOweek and MarkUp, awarded the Italian flours among the products that offer the market the highest quality and naturalness while respecting the principles of environmental and social sustainability.<\/p>\n\n\n\n<p>These are the fundamental reasons of the great consensus that Molino Naldoni received on <a href=\"https:\/\/www.molinonaldoni.it\/en\/flour\/smorfia\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Smorfia<\/strong><\/a> thanks to the <strong>Better Future Award<\/strong>. In the 3 categories, Innovation, Ethics and Sustainability, and Packaging, the company took first place with its Smorfia product.<\/p>\n\n\n\n<p>Created from a blend of the highest quality grains, <a href=\"https:\/\/www.molinonaldoni.it\/en\/flour\/smorfia\/\" target=\"_blank\" rel=\"noreferrer noopener\">Smorfia<\/a> is the unique Molino Naldoni flour on the market. It is 100% natural, 100% from Italian grains dedicated to the professional pizza maker and it guarantees a soft and light dough, with high hydration and a long rising time. Smorfia, with 60\/65% hydration, makes splendid 30-hour leavening doughs at a controlled temperature, ideal to be baked at 400\/450 degrees in 90 seconds. Everything follows carefully the official international specifications signed by AVPN, Associazione Verace Pizza Napoletana.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.molinonaldoni.it\/en\/flour\/smorfia\/\" target=\"_blank\" rel=\"noreferrer noopener\">Smorfia<\/a> is touring the world, receiving unanimous applauses from the most demanding professional pizza chefs, both Italian and international: from Paris to Nuremberg, Dubai and Mumbai, as well as in Naples and throughout Italy from North to South!<\/p>\n\n\n\n<p>Firstly, it was selected as one of the finalists in TuttoFood\u2019s Better Future Award 2023 contest, then on May 9<sup>th<\/sup>\u00a0it was awarded first place in the packaging section. With <a href=\"https:\/\/www.molinonaldoni.it\/en\/flour\/smorfia\/\" target=\"_blank\" rel=\"noreferrer noopener\">Smorfia<\/a>, the Neapolitan pizza becomes \u2018Made In Italy\u2019 from the sowing of the grain to the plate served: the dream of every pizza maker. This is the reason of the reference to the book of dreams beloved by the Neapolitan tradition on a paper pack with product details and QR code for useful customer insights.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The 2023 edition of TUTTOFOOD in Milan has always been a reference platform for the entire agro-food chain in Italy and Europe and it was also a success for the public and exhibitors, with sustainability being the central theme. In fact, the fair itself has launched a project to measure and contain CO2 emissions emanated [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1546,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-3669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Molino Naldoni with Smorfia wins the Better Future Award 2023 - 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=\"Molino Naldoni with Smorfia wins the Better Future Award 2023 - Molino Naldoni\" \/>\n<meta property=\"og:description\" content=\"Articoli e notizie dal mondo Molino Naldoni, produzione farine per privati, panifici e industrie\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.molinonaldoni.it\/en\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\/\" \/>\n<meta property=\"og:site_name\" content=\"Molino Naldoni\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/molinonaldoni\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-12T15:02:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-10T15:02:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.molinonaldoni.it\/wp-content\/uploads\/2023\/05\/alberto-naldoni-sacco-e-stan3-1024x771.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"771\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Valentina Fuzzi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Valentina Fuzzi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\\\/\"},\"author\":{\"name\":\"Valentina Fuzzi\",\"@id\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/#\\\/schema\\\/person\\\/d0d41cf2fe1f0de56a786fde665770e6\"},\"headline\":\"Molino Naldoni with Smorfia wins the Better Future Award 2023\",\"datePublished\":\"2023-05-12T15:02:15+00:00\",\"dateModified\":\"2026-04-10T15:02:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\\\/\"},\"wordCount\":365,\"publisher\":{\"@id\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.molinonaldoni.it\\\/wp-content\\\/uploads\\\/2023\\\/05\\\/alberto-naldoni-sacco-e-stan3.png\",\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\\\/\",\"url\":\"https:\\\/\\\/www.molinonaldoni.it\\\/en\\\/molino-naldoni-with-smorfia-wins-the-better-future-award-2023\\\/\",\"name\":\"Molino Naldoni with Smorfia wins the Better Future Award 2023 - 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