Dough digestibility: some pizza are different!
What makes a pizza more or less digestible? From rising to toppings, our tips...
How to choose the right flour for making pizza?
THE FIRST PRACTICAL GUIDE DEDICATED TO PIZZA PROFESSIONALS FOR THE OPTIMAL USE OF MOLINO...
MOLINO SUL CLITUNNO INVESTS IN TRAINING
2021 WILL BE UNDER THE SIGN OF "SOCIAL TRAINING" ON WHITE ART, THANKS TO...
Da Pizzaiolo a Imprenditore - Online the 2nd part of the FormAttive video interviews
Almost 700 downloads of the free eBook "The 7 deadly sins of those who...
The 7 Cardinal Sins of Pizzeria Managers
Molino Sul Clitunno presents the e-book “The 7 Cardinal Sins of Pizzeria Managers”, a...
"ORO PURO” LINE, CERTIFIED EMILIAN WHEAT FLOUR
With the aim of giving value to the raw materials of our region, we...
WORK IN PROGRESS, A NEW RAW MATERIAL STORAGE SYSTEM
Within the end of July, our new raw material storage system will be completed....