Antico Molino Rosso presented the Experimental Field of Ancient Organic Grains


On Tuesday 14 June 2016, at the Antico Molino Rosso in Buttapietra (VR), a day of training and updating for our professional customers who, many of them, accepted our invitation by participating in this day of culture on the use of of organic flours derived from the processing of historic and ancient cereals in bread-making, but also for pastry-making, pizzeria and catering activities.

The day began with a seminar entitled "Antico Molino Rosso & BIODIVERSITY" which saw among the speakers, in addition to Gaetano Mirandola (owner of Antico Molino Rosso), Tiziano Quaini (Agronomist and Coordinator A.Ve.Pro.Bi. Associazione Veneta dei Produttori Biologiche) who opened the works talking about organic farming and making known some interesting data regarding the Veneto and Italian territory.

Subsequently the word was passed to Fabio Fracchetti (of Microbion Srl, a spin-off of the University of Verona in the Department of Biotechnology) who scientifically exposed the behavior of yeasts and lactic bacteria in the bakery products chain. , from the field to the kitchen.

The seminar continued with the intervention of Giandomenico Cortiana (President A.Ve.Pro.Bi. Venetian Association of Organic Producers) focused on the presentation of the Organic Short Chain of Ancient Cereals and of the Crescent Brand in which our company also takes part. Finally Domenico Federico (Bakery Technician of Antico Molino Rosso) concluded the interventions of the seminar by talking about what interesting results can be obtained in the baking of bread, pizza and derivatives, and what are the opportunities for the creation of artisan products using flour from grains ancient strictly from organic farming.

Gaetano Mirandola then had the pleasure of accompanying the guests in the experimental field by acting as "Cicerone" and giving a real sensory experience to those present who were able to see and touch the cultivated multivariety and the Monococco field in the lands in organic farming of the company.

The guests at the event were then able to taste some bread and pizza tastings made with wholemeal and semi-wholemeal flours of ancient stone-ground grains.

We thank again all our customers who, by participating, wanted to dedicate a few hours of their precious time to us, and all the staff of Antico Molino Rosso, hoping to have given a day of quality and training on the culture of ancient and historical cereal in organic farming. .


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