“Created for Fresh Pasta” is made up of three extraction flours, obtained from the milling of carefully selected soft wheat from Emilia, combined with a 100% Italian durum wheat semolina. They are produced to meet the needs of all pasta makers, from artisanal workshops to industrial manufacturers.
Molino Verrini organizes a number of courses in collaboration with “Modena con Gusto”, a cooking school in Modena founded as part of a project by ISCOM Formazione Modena, which offers a wide range of training opportunities for the catering industry.
You will have the opportunity to “put your skills into practice” and see Molino Verrini flour in action, with the guidance of leading experts in the industry of bread, pizza, pasta and pastry making.
