Agugiaro & Figna Showcases Italian Flour Excellence at Tuttofood

Agugiaro & Figna is spotlighting Italy’s rich baking heritage at Tuttofood (5–8 May 2025, Rho Fiera), unveiling a series of live demonstrations that pair its premium flours with iconic “Made in Italy” brands.

At Hall 2 Stand P05, the Le 5 Stagioni brand—specialist in pizzeria flours—will partner with Demetra Food to host master pizzaioli from Scuola Italiana Pizzaioli. Using professional-grade flours, chefs will craft signature pies, while parallel sessions at the University of Gastronomic Sciences (Hall 14 Stand E31) bring the same expertise to a wider audience.

In the UNISG Bakery area (Hall 14 Stand E31), Agugiaro & Figna joins Ferrero’s “Pane e Nutella®” project to celebrate regional bread traditions. Baker Edoardo Corti will present four classics: Northern Ciabatta (Tipo 1 MIA M flour), Marche’s Casereccio (MIA GRA Tipo 2 & MORA whole‑grain flours), Calabrian Pitta (MIA M flour) and Sardinian Civraxiu (MIA SEI durum‑wheat semolina)—each paired with Nutella® to evoke Italy’s diverse flavours.

Finally, the stand’s hospitality zone debuts AlchiMIA, a coffee‑and‑biscuit experience. Guests will sample a biscotto made with MIA GRA Tipo 2 flour (ancient Italian wheat blend) alongside Lavazza’s sustainable organic La Reserva de ¡Tierra! Cuba.

With these activations, Agugiaro & Figna aims to demonstrate how its flour innovations can elevate artisan baking, drive creativity and reinforce the “Made in Italy” culinary tradition.