Molino Spadoni, the historic Ravenna-based company specializing in flours, specialty blends, and derived products, has announced its participation in the upcoming edition of Tuttofood, one of the leading international trade shows for the agri-food sector, scheduled from 11 to 14 May at Rho Fiera Milano.
The company will exhibit in Pavilion 6, Stand A31, within the shared exhibition space of the Consorzio Italia del Gusto, reinforcing a collaborative approach to international growth and the promotion of Italian food excellence.
“This is a very important opportunity to meet all our key stakeholders within the food community,” said Michelangelo Livio Spadoni, Head of Commercial and Marketing and fourth-generation member of the family business. “For this reason, we have chosen not to present ourselves alone but within the exhibition space of the Consorzio Italia del Gusto, with whom we share a common vision of internationalization and the promotion of Made in Italy. Teamwork allows us to pool know-how, contacts, and experience, making us stronger together in an increasingly complex and challenging global scenario.”
At the heart of Molino Spadoni’s showcase will be its latest product innovations launched in recent months, now available across both foodservice and retail channels. These solutions have already received strong feedback from industry professionals as well as professionals and end users.
Among the highlights is “Chella llà,” a flour specifically developed for Neapolitan pizza. Positioned as a compelling example of brand storytelling and local tradition enhancement, the product was initially introduced in 5 kg and 25 kg formats for professionals, followed by a 1 kg version for consumers at the end of 2025. Made from type “0” flour, it delivers a high-performance dough ideal for authentic Neapolitan pizza—soft, aromatic, foldable, and featuring the iconic high, airy crust.
The product has been officially approved by the Associazione Verace Pizza Napoletana (AVPN), with certification displayed on the packaging, further reinforcing its premium positioning. It is also suitable for the traditional “ruota di carro” pizza, known for its oversized diameter extending beyond the plate. The packaging itself stands out on shelves with a bold blue design inspired by Naples, featuring the iconic Pulcinella mask.
Innovation and service content are further embodied in Molino Spadoni’s range of frozen ready-made dough solutions. Designed primarily for the professional channel, these frozen dough balls enable restaurateurs and structured operators to offer artisanal yet standardized pizza, improving food cost control, streamlining processes, and reducing waste. Available in multiple variants to meet diverse preferences, these products are easy to use and do not require highly skilled personnel. Once defrosted, the dough simply needs to be stretched, topped and baked according to instructions, ensuring consistent results. This approach is now also being extended to end consumers. The “Impasto per Gran Pizza alla Napoletana,” made with fresh sourdough, includes two 250-gram frozen dough balls, allowing users to prepare two pizzas with minimal effort. The process remains straightforward: defrost, let the dough rise, stretch, top, and bake—delivering professional-quality pizza at home.