Pizza Maestro Scirocco and Levante evolve: even more extraordinary performance
In the world of pizza, every detail counts. The
Type 1 Pizza Flour: How to Use It, Measurements, and Common Mistakes
Type 1 pizza flour gives the dough a more intense
The best flour for Neapolitan pizza – Complete Guide 2026
Choosing the best flour for Neapolitan pizza is the most
UnSacco Bakery: the power of ancient grains on health and the environment
Twenty-one varieties of ancient grains, including ten from Sicily, available
A bakery in Alberobello emanates its “Scents from the Bridge” on the town
In Alberobello, Mario Doria Profumi dal Ponte's business was established
The Bakery of Goodness, from family bakery to quality taste laboratory
The Mattavelli family's Forno delle bontà, in Palazzago (Bergamo), is
The beating heart of Sicilian wheat: Molini Riggi, an ode to milling tradition
"The beating heart of Sicilian wheat": an image that encapsulates
CARMINE PELLONE OF FONDERÌ PIZZA GLAMOUR IN NAPLES AND OUR ESTEEMED CONSULTANT, WINS THE “IDENTITY PIZZA” AWARD
Carmine Pellone, 37, a pizzaiolo multi-awarded by the Gambero Rosso
VIDEO INTERVIEW RIGGI – SEE YOU ON 13
https://www.youtube.com/watch?v=Tj4Yn9-XHkI
MOLINI RIGGI PRODUCTS DELIGHT THE STAGE AT AGRIGENTO COOKING SHOW
The fourth edition of theAgrigento Cooking Show, the festival that
COUSCOUS FEST 2024: GRANAMARO HOLDS BIG SURPRISES FOR US
From September 20 to 29, 2024, we were in San
MOLINO RIGGI TECHNICAL PARTNER OF THE ANDREA BOCELLI 30TH THE CELEBRATION
Molino Riggi was a technical partner of theAndrea Bocelli 30th
GRECALE: A STRONG NAME
FOR A STRONG FLOUR
The wind of change which is blowing on the Riggi
FOR A STRONG FLOURemilio2026-06-09T10:45:33+02:00
Etna: the new look
of a volcanic flour
At Riggi's, tradition gets a new look with the recent
of a volcanic flouremilio2024-05-03T10:05:49+02:00
Winds of redesign blow over Riggi with Pizza Maestro! Levant
The quality of always dressed with new freshness: this is
In a standardized world, Riggi stands out with customized products
In a standardized world, Riggi stands out with customized products
Molini Riggi opens up to flour customization: there’s something for everyone
Gone is the era of scales and proportions: now custom,
MOLINI RIGGI AT “TUTTOFOOD” 2021: SICILIAN EXCELLENCE FLIES TO MILAN.
It was with great pleasure this year that we returned
THE TRADITION OF ANCIENT SICILIAN GRAINS MEETS THE FUTURE OF FOOD AT ANUGA.
One of the most important international trade shows in Europe
MOLINI RIGGI FLIES TO BOLOGNA FOR INCREASINGLY HEALTHY FOOD.
From Sept. 9 to 12, Molini Riggi attended the Sana
RIGGI’S ANCIENT SICILIAN GRAINS AMONG C.O.A.P.’S PROFESSIONAL FOODS.
On September 8, Molini Riggi took part in an important
Riggi at Casa Sanremo: taste makes a spectacle.
Constant work, passion for ancient Sicilian traditions and search for
Ancient Pizza
This recipe is made by blending 2 flours obtained by
Pizza in Pan
This recipe is made with the "MONREALE" blend, which is
Pizza fried pizza Maestro!
This recipe is made with our blend "PIZZA MAESTRO! PERCIASACCHI,"
PIEDIGROTTA Pizza
This recipe is made with"PIEDIGROTTA" remilled semolina, obtained from selected
MONREALE Pizza
This recipe is made with 2 blends of our own
Pizza Maestro! RUSSELL
This recipe is made with our "PIZZA MAESTRO! RUSSELL ",
Pizza ETNA
This recipe is made with our"ETNA" type 0 wheat flour,
Pina Maestro
PINSA MASTER BASE Ingredients: 1 kg PINSA
BREAD
Ingredients 1st doughMaestro Timilia flour 4000 gWater 2000 gButter 1000
Chickpea porridge with mushrooms
Ingredients for 4 servings250 grams Cecilia di Sicilia Bio chickpea
PUMPKIN MUFFINS
Ingredients (for 6 people): - 200 g pumpkin pulp -
Professional courses for Pasta Maker
Professional Pasta Maker Courses: learn how to make fresh, dry
Sfincione palermitano
Imagine walking through the streets of Palermo. With the special
TRECCINE MADE FROM MARZAMEMI AND MANITOBA RIGGI FLOUR.
Ingredients: Flour type 0 "Marzamemi" Riggi 750 g Riggi "Manitoba"
BUCKWHEAT AND SPELT COOKIES
Ingredients: Riggi organic buckwheat flour 300 g Riggi organic spelt
ROLLÒ MAIORCA
Ingredients for cookie dough: Sugar 100 g Eggs No. 4
MOLINI RIGGI PARTNER of “THE PIAZZA DEI SAPERI E DEI SAPORI”
Molini Riggi present as a partner in the project "THE
RIGGI MILLS AT NUREMBERG BIOFACH
The international organic trade fair in Nuremberg, Biofach, recently concluded,
RIGGI MILLS AT BOLZANO BIOLIFE
A wonderful experience we had at Biolife 2019, the fair
MOLINI RIGGI FLIES TO MILAN AT GOLOSARIA.
On October 26, Golosaria will open its doors: the food
A “FRESH PASTA WEEKEND” FOR MOLINI RIGGI.
A weekend dedicated to good food and fresh pasta the
