Molini Pivetti increasingly alongside Horeca professionals. With the birth of the Foodservice Project, the Renazzo (Fe) company created the Special flour line . A research and development work that brought together a group of training and experts, under the guidance of its team of professional technicians, for the creation of 5 new references. Flours ideal for Neapolitan pizza, peel and pan pizza, Emilian pizza and for pre-doughs.
[…]
A company tenaciously anchored to the territory . To such an extent that the connection with the land has become the protagonist of a section of the Molini Pivetti website: in fact, a new web area is online (www.molinipivetti.it/Azienda-agricola/) which tells and explores all of this that the company cultivates in line with its 4 pillars of sustainability : agriculture, territory, responsibility and team. The new section presents the land: 400 hectares of property in total. By browsing the new section of the site, users will be able to discover the cereal crops, the orchard and the vineyard.
Over 350 hectares between Bologna and Ferrara are intended for the cultivation of cereals (soft wheat, corn and soya) using both conventional and organic cultivation techniques. It is in these fields that sustainability finds its maximum expression, part of the cultivation area has long been under the "Campi Protetti Pivetti" brand, to which has also been added, more recently, " Campi Protetti Pivetti Sostenibile " which identifies the supply chain controlled and certified by the international CSQA body , to guarantee the total healthiness of the grains used for the flours.
[…]
Source: Italia a Tavola