WE CAN’T WAIT TO SEE YOU WITH LOTS OF INNOVATIONS
FROM 16 TO 20 JANUARY 2026, COME VISIT US AT SIGEP IN RIMINI!
FROM 16 TO 20 JANUARY 2026, COME VISIT US AT SIGEP IN RIMINI!
EXPLORE OUR PRODUCT LINES
DEDICATED TO PROFESSIONALS LIKE YOU
BAKERY
EXCEPTIONAL BRANDS ENRICHED WITH LIEVITO MADRE NATURAL YEAST FOR FRAGRANT, VERSATILE PRODUCTS.
FERMENTED BRAN
A RANGE OFFERING EXCELLENT ORGANOLEPTIC PROPERTIES AND SUPERIOR VOLUME.
PANETTONE AND LARGE LEAVENED PRODUCTS
EXCELLENCE IN LEAVENED GOODS THAT TRANSFORM TRADITION INTO INNOVATION.
PIZZA & PINSA
THE BEAUTY OF VARIETY: THE SECRET TO UNIQUE FLAVOUR AND OUTSTANDING DIGESTIBILITY.
GLUTEN FREE
OVER 30 YEARS OF EXPERIENCE AND INNOVATION FOR A GLUTEN-FREE WORLD WITHOUT COMPROMISES.
LIVE SHOW WITH FABIO NAZZARI
SATURDAY, JANUARY 17
11:30 a.m.
GLUTEN FREE BUTTER BRIOCHE: CAN IT REALLY BE THAT SOFT?
A gluten free brioche that feels like the real deal – soft, stable, and perfect for a king-size breakfast. Created by Fabio Nazzari.
14:30 a.m.
GLUTEN FREE NEAPOLITAN-STYLE PIZZA: SOUNDS IMPOSSIBLE, BUT IT REALLY WORKS.
A Neapolitan-style gluten free pizza that wins you over from the very first bite – light, elastic, and full of flavor. By Fabio Nazzari.
SUNDAY, JANUARY 18
11:30 a.m.
GLUTEN FREE BREAD: YOU CAN SEE THE STRUCTURE – AND TASTE THE DIFFERENCE.
A gluten free bread with great rise, volume, and texture. Solid results that really convince. By Fabio Nazzari.
14:30 a.m.
GLUTEN FREE PANETTONE: EASY TO MAKE, HARD TO BEAT.
A premium gluten free panettone – refined, reliable, and full of surprises. By Fabio Nazzari.
MONDAY, JANUARY 20
11:30 a.m.
GLUTEN FREE MARITOZZO: LOOK AT IT. TASTE IT. MAKE IT AGAIN.
A true pastry classic made live – a gluten free maritozzo that impresses with its look, flavor, and wow factor. By Fabio Nazzari.
14:30 a.m.
GLUTEN FREE GRISSINI: SMALL DETAILS, BIG CRUNCH.
Crispy, light, and totally addictive gluten-free grissini, made live by Fabio Nazzari.
WHO IS MOLINO MERANO?
THE CEREAL EXPERTS FOR OVER 600 YEARS
Today, like in the past, we reflect our passion for cereals and their traditional processing, combined with future-oriented production.
We are continuously broadening our product range with innovative mixtures and lievito mader natural yeast to ensure the success of your recipes.
FROM 18th TO 22nd JANUARY 2025, COME AND VISIT US AT SIGEP IN RIMINI!
YOU CAN FIND US IN HALL D5, STAND 035.
FROM 18th TO 22nd JANUARY 2025, COME AND VISIT US AT SIGEP IN RIMINI!
NEED MORE INFORMATION?
FILL OUT THIS FORM OR VISIT US AT OUR STAND 034 IN HALL D5.
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ALWAYS UP TO DATE
New ingredients, new recipes, new techniques: the world of cereals and baking, pastry and pizza is constantly evolving. Don’t miss out on the latest news and tips from industry professionals
