From October 17 to 21, 2025, Molino Paolo Mariani will be taking center stage at Host Milano, hosted at the Atosa stand, with an exclusive series of masterclasses presented and led directly by our team.
An unmissable opportunity to discover how the tradition of 100% Italian wheat flour and the innovation of the new \u201cLa Gluten Free\u201d mix can transform bread, pizza, and pastries into true works of art.<\/p>\n\n\n\n
At Host, we will unveil the 100% Italian Panettone project<\/strong>, born from the collaboration between our mill and sourdough artisan Andrea Sortino<\/strong>. Throughout the fair, we will host hands-on masterclasses with renowned guests, exploring baking, pastry, and pizza-making techniques using our 100% Italian wheat flours and new gluten-free mixes.<\/p>\n\n\n\n
A classic panettone, made exclusively with carefully selected Italian ingredients, conceived as a map of flavors and values: from the field to the bakery, with no shortcuts. An authentic journey through the supply chain, in search of what is truly good\u2014something to preserve, to share, and to tell.<\/p>\n\n\n\nMasterclasses with Exceptional Guests<\/h2>\n\n\n\n
Giorno<\/th> Ospite<\/th> Tema<\/th> Orario<\/th><\/tr><\/thead> 17\/10\/25<\/td> Matteo Ghigino<\/td> Pizza stesa e Padellino | Mix \u201cLa Gluten Free\u201d<\/td> 11:30
15:30<\/td><\/tr>18\/10\/25<\/td> Maddalena Manetti<\/td> Viennoiserie moderna | Manitaly & Rinforzata<\/td> 11:30<\/td><\/tr> 18\/10\/25<\/td> Gianmaria Giorgetti<\/td> Padellino e PanBauletto | Maz\u00ec<\/td> 15:30<\/td><\/tr> 19\/10\/25<\/td> Andrea Sortino<\/td> Panettone 100% Italiano | Omega<\/td> 11:30
15:30<\/td><\/tr>20\/10\/25<\/td> Francesco Pompetti<\/td> Viennoiserie salata | Omega
Pizza fritta | Volare Forte<\/td>11:30<\/td><\/tr> 20\/10\/25<\/td> I Vesuviani<\/td> Pizza alla Pala | Volare Forte<\/td> 15:30<\/td><\/tr> 21\/10\/25<\/td> Gianmaria Giorgetti<\/td> Padellino e PanBauletto | Maz\u00ec<\/td> 11:30<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n