Press release

Mix of wheat, rye, barley and oats with sunflower, sesame, linseed and soya seeds.Three ranges: for bakers, pizzaioli and patissiers. Solarolo di Goito (Mn), 12 gennaio 2016 – Four cereals plus four varieties of seeds: Cerealotto stems from this formula, an innovative range of flour that Perteghella offers bakeries, pastry shops and pizzerias. Flour skilfully worked and measured with wheat, rye, barley and oats, to which is added sunflower, sesame, linseed and soya seeds, to bring life to top quality nutritional mixes, created in different versions for each specific application. As Attilio Perteghella, General Manager of Industria Molitoria Perteghella explains “Cerealotto, with its valuable contribution of cereals and seeds, was created to meet the growing demand for healthy, light food, which is increasingly more transversal; focus is placed on products with a high nutritional value: whole wheat foods, that improve…
From 23 to 27 January. Pavilion x, Stand y Solarolo di Goito (Mantua), 12 January 2016 – The Industria Molitoria Perteghella will be among the key players at the 37th edition of SIGEP (Rimini, 23-27 January) which, with almost 200 thousand visitors and more than 110 thousand m2 of expo space, is the most important event in the world in the “Pasticceria Arte Bianca” industry.  In particular, Perteghella will present its “StraPizza” range of flour par excellence, specifically designed to meet the varying needs of pizzaioli: soft wheat and special mixes for short, medium and long period leavening with which it is possible to prepare traditional, rustic or crusty pizzas, pizzas with a high edge (Neapolitan tradition), flat pizzas (Roman style), pizza slices and focaccia bread on a baking tray. As Attilio Perteghella, General Manager of Industria Molitoria Perteghella explains,…
Solarolo di Goito (Mantua), 1st February 2016 - “The general public’s reaction at Sigep 2016 to StraPizza was a great success, even more so that our wildest expectations: an indication that we picked the right moment to launch the right product onto the market”. With these words, Attilio Perteghella, Managing Director of Industria Molitoria Perteghella, commented on the incredible interest shown in its range of flour par excellence by industry workers, Italian and foreign clients and specialist media who were in Rimini. A range designed to meet the varying needs of every pizzaioli: soft wheat and special mixes for short, medium and long period leavening with which it is possible to prepare traditional, rustic or crusty pizzas, pizzas with a high edge (Neapolitan tradition), flat pizzas (Roman style), pizza slices and focaccia bread on a baking tray. The meeting in…