From 22nd to 26th October Milan will host HOSTMilano, the leading trade fair for the Ho.re.ca sector. At an important event like this 42nd edition of HOST, we have chosen to present ourselves not with one, but with many three new features: three new flours created to obtain the best in different pizza shapes.
La Pala, La Teglia And La Tonda they are in fact the new mixes, developed by our laboratories, to obtain crunchy, light and digestible bases, perfect for adapting to classic and innovative formats.
THE PALA, THE PAN AND THE ROUND: THE NEW FLOURS DEDICATED TO THE ROMAN TRADITION
The new flour mix La Tonda adds wholemeal spelt for a typical aroma and flavour of ancient leavened products.
Instead the ingredient that characterizes the mixture La Teglia it is the rice flour for exceptional crunchiness even when the slices are reheated for counter-top consumption.
Finally the new mix La Pala It has a well-balanced blend of flours that allows it to achieve a particular extensibility to adapt to its original elongated and narrow shape, perfect for accommodating classic and creative condiments.
All three flours are characterised by the use of a double dried rice and wheat sourdough, together with soy, rice and wheat flours, for an exceptional yield destined to become a point of no return in the creation of pizza dough.
MEETING POINT AT HOSTMILANO TO DISCOVER THE WORLD OF DI MARCO
HOSTMilan, the biennial fair dedicated to catering and hospitality, offers the ideal context to promote a product dedicated to pizzerias, both for the high level of specialization of the show and for the attention it dedicates to raw materials, semi-finished products, machinery and equipment with a particular focus on trends, technologies and innovation.
At HOST, specialized operators and the trade press will have the opportunity to learn about the new Di Marco mixes and to directly verify the quality and organoleptic characteristics of the new flours through guided tastings. pizza chef Marco Montuori, our partner with Pinsa School, the academy where generations of pizza chefs learn the secrets of the perfect dough.
Take note and save the date: we are waiting for you at Host Milano from October 22nd to 26th at Pavilion 5, stand A11/B12!
