MOLINO PAOLO MARIANI AT TUTTOFOOD 2026
From May 11 to 14, 2026, Tuttofood Milano once again stands out as a key observatory for the global agri-food industry. In this context, Molino Paolo Mariani arrives at the fair with something that goes beyond a simple product range it brings a philosophy and a method: a supply chain that starts in the field and reaches the workshop, restoring central importance to raw materials and to those who work with them every day.
Hall 8 – Stand F38 becomes a true working space, where flour is no longer treated as a neutral ingredient but reclaims its role as a language expressed through aromas, reactions, and behavior in the dough.
Not a showcase, but a workbench
Meeting the mill is conceived as a hands-on opportunity for exchange: discussing performance, process management, and the increasingly relevant possibility of simplifying without standardizing. A vision shaped by years of agronomic and milling research, and by an ongoing dialogue with artisans.
Masterclasses: technique, material, interpretation
Throughout the fair, the stand will host practical sessions focused on real production processes—opportunities to closely observe how flour reacts, evolves, and ultimately delivers results.
These sessions will be led by professionals with distinct approaches, including:
- Mattia Casabianca – pastry, balancing structure and lightness
- Pizzeria Sancho – pan pizza, where crispness meets proper rise and development
Save the date
May 11–14, 2026
Hall 8 – Stand F38
An invitation to discover a company from the Marche region that sees 100% Italian wheat as a value to be shared and enhanced.
Day after day. Dough after dough.
