For example: the many snapshots of happy faces of pizzaioli, bakers and pastry chefs covering the walls of the stand was the hallmark of Petra Molino Quaglia's participation. Each photo was paired with a QR code linked to a video, a story, a recipe.

‘We wanted to show the faces of our customers and friends who have passed through here at Identità Milano over the years,’ explained Piero Gabrieli, marketing director at Petra Molino Quaglia, whose stand, over the course of the three days, featured laboratory technicians and many professionals at work in cooking demos.

The company has two focuses: Evolutiva, a type 1 organic soft wheat flour made from a mix of varieties, and research into sprouted grains, which gave rise to the HP line. Gabrieli explained: 'The Evolutiva project represents Molino Quaglia's attention to territorial activities. Launched six years ago, the project is now ripe: there is a good group of artisan pizza and pastry chefs who every year adopt a part of the harvest of specific fields, guaranteeing the farmers’ pay. This has attracted other farmers, increasing the number of plots with this very special and organic type of cultivation'.

The other project Petra has focused on is sprouted grains, which, Gabrieli concluded, 'we think is the future because it brings together respect for the environment, the involvement of local agriculture and the nutritional side, concentrating more nutrients in the flour'.

Article by Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=624

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