From 6th to 10th November, Molino Casillo will take part in Agro.Ge.Pa.Ciok in Lecce, the Italian trade fair dedicated to ice cream, pastry, chocolate, coffee and artisan food. Our company will be present in the pizzeria, pastry and bread-making areas, and we will partner Cippone & Di Bitetto and Isolp.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
From 6th to 10th November, Molino Casillo will take part in Agro.Ge.Pa.Ciok in Lecce, the Italian trade fair dedicated to ice cream, pastry, chocolate, coffee and artisan food. Our company will be present in the pizzeria, pastry and bread-making areas, and we will partner Cippone & Di Bitetto and Isolp.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
Salvatore Vullo
Salvatore Vullo is a Sicilian bakery chef who has travelled the world and studied countless bakery products and traditions. A great connoisseur of liquid culture yeast, he is a member of numerous associations, including the Richemont Club Italia.
Salvatore Vullo is a Sicilian bakery chef who has travelled the world and studied countless bakery products and traditions. A great connoisseur of liquid culture yeast, he is a member of numerous associations, including the Richemont Club Italia.
Alessandro Lo Stocco
Between Alessandro Lo Stocco and pizza, it was love at first sight. Then came endless study and research. Today he is a specialist in supercrust focaccia, has written cookbooks and his motto is: “Details are not details, they are the plan!”.
Between Alessandro Lo Stocco and pizza, it was love at first sight. Then came endless study and research. Today he is a specialist in supercrust focaccia, has written cookbooks and his motto is: “Details are not details, they are the plan!”.
6-10 november
Piazza Palio, Lecce 73100
MOLINO CASILLO AT AGRO.GE.PA.CIOK 2021
il programma
- Presentation of the "Origine" product line for professionals.
- Panettone Lab.
- Bread, pastry and pizza showcooking.
- Presentation of the "Origine" product line for professionals.
- Panettone Lab.
- Bread, pastry and pizza showcooking.
dove e quando
// vai alla mappa6-10 november 2021
6-10 november 2021
PER PRENOTARSI E ISCRIVERSI
Scarica l’app e registrati per accedere alla sezione professional, dedicata ai professionisti dell’arte bianca. Quindi visita la sezione Eventi e Corsi e iscriviti.
6-10 november
Piazza Palio, Lecce 73100
MOLINO CASILLO AT AGRO.GE.PA.CIOK 2021
From 6th to 10th November, Molino Casillo will take part in Agro.Ge.Pa.Ciok in Lecce, the Italian trade fair dedicated to ice cream, pastry, chocolate, coffee and artisan food. Our company will be present in the pizzeria, pastry and bread-making areas, and we will partner Cippone & Di Bitetto and Isolp.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
From 6th to 10th November, Molino Casillo will take part in Agro.Ge.Pa.Ciok in Lecce, the Italian trade fair dedicated to ice cream, pastry, chocolate, coffee and artisan food. Our company will be present in the pizzeria, pastry and bread-making areas, and we will partner Cippone & Di Bitetto and Isolp.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
In particular, at the Cippone booth we will present the Origine product line with wheat germ, our premium range dedicated principally to professional bakers, which contains the very heart of every grain of wheat. As for pastry and bread-making, we will be present at the Isolp booth, while we will also be the technical sponsor of the “Panettone Lab”, the area dedicated to large leavened products. Molino Casillo will also be represented by our specialists and product specialists. In particular, the Cippone booth will be attended by: Alessandro Lo Stocco, Michele Franco, Federico Troysi, Angelo Manigrasso, Tiziana Cappiello. Salvatore Vullo, Paolo Sanguedolce and Matteo Cavuoto will be on hand at the Isolp booth.
il programma
- Presentation of the "Origine" product line for professionals.
- Panettone Lab.
- Bread, pastry and pizza showcooking.
- Presentation of the "Origine" product line for professionals.
- Panettone Lab.
- Bread, pastry and pizza showcooking.
dove e quando
// vai alla mappa6-10 november 2021
6-10 november 2021
Salvatore Vullo
Salvatore Vullo is a Sicilian bakery chef who has travelled the world and studied countless bakery products and traditions. A great connoisseur of liquid culture yeast, he is a member of numerous associations, including the Richemont Club Italia.
Salvatore Vullo is a Sicilian bakery chef who has travelled the world and studied countless bakery products and traditions. A great connoisseur of liquid culture yeast, he is a member of numerous associations, including the Richemont Club Italia.
Alessandro Lo Stocco
Between Alessandro Lo Stocco and pizza, it was love at first sight. Then came endless study and research. Today he is a specialist in supercrust focaccia, has written cookbooks and his motto is: “Details are not details, they are the plan!”.
Between Alessandro Lo Stocco and pizza, it was love at first sight. Then came endless study and research. Today he is a specialist in supercrust focaccia, has written cookbooks and his motto is: “Details are not details, they are the plan!”.
PER PRENOTARSI E ISCRIVERSI
Scarica l’app e registrati per accedere alla sezione professional, dedicata ai professionisti dell’arte bianca. Quindi visita la sezione Eventi e Corsi e iscriviti.
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