A thank you to the starred Chef Iside De Cesare of the restaurant La Parolina in Trevinano (VT), and to the Elis laboratories in Rome, for hosting our teacher Duilio Girotto as a trainer during the Isis Formazione course.

Two days when future professional chefs were introduced to the flours of Perteghella mill, the dough techniques and all the secrets to distinguish a real quality flour.

After the creation of breads, pizzas, pinse and focaccias, made with the Strapizza flours of Molino Perteghella, the participants learned how to adapt this type of preparation to different situations, from the restaurant to the gourmet pizzeria, from the catering to the hotel. An absolutely incredible experience!