Agugiaro&Figna

Mills at Open Doors 2025: a shared success in our factories.

Giovanni — Mon, 26 May 2025 08:36:46 +0000

“Molini a Porte Aperte”: great participation and curiosity in Agugiaro & Figna mills

On May 24, on the occasion of the national initiative “Molini a Porte Aperte” promoted by ITALMOPA (Association of Industrial Millers of Italy), Agugiaro & Figna opened the doors of its plants in Curtarolo (PD) and Collecchio (PR), welcoming students, industry professionals and white art enthusiasts.

The event was a valuable opportunity to bring the public closer to the world of quality Italian flour, telling in a direct and transparent way the work that takes place every day in the Group’s modern plants. Through guided tours, moments of discussion and technical insights, participants were able to take a close look at all stages of the supply chain, from the selection of soft wheat to integrated milling®, a patented technology that enhances every part of the grain while respecting milling traditions.

Great interest was also generated by the Quality Control and Research & Development laboratories, the beating heart of Agugiaro & Figna innovation. Visitors were able to discover how professional flours for pizza, pastry and bakery are created – including the Le 5 Stagioni and Le Sinfonie lines – and understand how much study, passion and expertise lie behind each product.

“Molini a Porte Aperte” was also an opportunity to share the values that guide the Group: environmental sustainability, supply chain traceability, 100% energy from renewable sources, certified Italian wheat, social responsibility and educational projects such as the Molino Forest.

A day full of exchanges, emotions and reflections, which strengthened the link between industry and community, promoting a more conscious and transparent food culture. The success of the initiative demonstrates the growing interest in the quality, innovation and origin of food products with a special focus on Made in Italy, which has always been synonymous with products of the highest level.

Agugiaro & Figna sincerely thanks all participants: because flour is not only raw material, but a symbol of identity, evolution and shared future.

L'articolo Mills at Open Doors 2025: a shared success in our factories. proviene da Agugiaro&Figna.

Agugiaro & Figna participates in open mills day 2025

Giovanni — Tue, 06 May 2025 12:30:49 +0000

Saturday, May 24, 2025, sees the return of “Molini a porte aperte” day, the initiative promoted by Italmopa to bring the world of soft and durum wheat processing into quality flours and semolina up close. Now in its fourth edition, the event will involve numerous member mills that will open their doors to the public for a day of transparency, dialogue and milling culture.

We at Agugiaro & Figna Molini will also be taking part in this important event, welcoming visitors, students, families, foodbloggers, customers and institutional representatives to our facilities to tell the miller’s craft up close and personal, between tradition, technology and daily commitment to quality.

A day to learn about the heart of the supply chain

The initiative, launched by Italmopa in 2018, aims to introduce laymen to the complex and fascinating process of wheat processing. It is an opportunity to observe live how a fundamental product of our daily diet is created and to understand the care, expertise and innovation that guide each stage of processing.

We look forward to a special day

We are happy to welcome those who would like to discover how the flours that arrive on Italian tables every day are created, the result of a long milling tradition and constant investment in research, food safety and sustainability.

On Saturday, May 24, we will open the doors of our mills to share with you the passion that has guided us for generations. We look forward to seeing you there!

Learn more and book your visit here

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Agugiaro & Figna at TUTTOFOOD 2025: in Milan with Le 5 Stagioni and Le Sinfonie to tell the future of flour

Giovanni — Fri, 02 May 2025 12:38:53 +0000

From May 5 to 8, 2025, Agugiaro & Figna will be featured at TUTTOFOOD, the benchmark B2B trade fair for the food and beverage industry, which takes place in Milan, the international capital of innovation and taste.

An event that brings together producers, distributors, buyers, chefs and horeca operators from around the world each year, with a focus on emerging trends, evolving consumption and product innovation.

For the occasion, we will bring two of our most representative brands to the fair:

Le 5 Stagioni, the line dedicated to pizza professionals, a symbol of quality and performance for every type of dough and processing method
Le Sinfonie, the range designed for contemporary pastry, ideal for large leavened pastries, shortcrust pastries, puff pastries and baked desserts of the highest level

A global platform for the food supply chain

Our presence at TUTTOFOOD is an opportunity to compare ourselves with the protagonists of the international food community, to tell about our commitment to the selection of the best raw materials and technical research applied to flour, and to present the latest product innovations that accompany the evolution of taste and the needs of professionals.

We look forward to seeing you in Milan, May 5-8, to meet and build together the future of the food supply chain, between milling tradition, innovation and passion for quality.

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Emergente 2025: the grand finale in Monza with Agugiaro & Figna among the protagonists

Giovanni — Wed, 30 Apr 2025 12:41:10 +0000

On April 28 and 29, 2025, the elegant Villa Reale in Monza will host the grand finale of Emergente 2025, the event dedicated to the best under-30 talents in Italian catering. This year’s edition is particularly symbolic: it celebrates 20 years of EmergenteChef, 15 years of EmergentePizza and 10 years of EmergenteSala.

Agugiaro & Figna, which has always been committed to the enhancement of young professionals and the promotion of Italian food culture, is proud to be among the partners of this important initiative, which rewards the merit, technique and passion of future food & beverage protagonists.

An event to celebrate the future of catering

During the two days, the finalists-selected from among the best up-and-comers from the North and South Central-will compete in technical and creative tests dedicated to three fundamental areas of catering: cooking, pizza and dining.

The trials will be held in three prestigious locations:
Villa Reale di Monza, for the institutional moments and awards ceremony
Istituto Olivetti, for the cooking and pizza competitions
Hotel de la Ville, for the competition dinner and convivial meetings

As a partner, Agugiaro & Figna will be present with its brands of excellence, Le 5 Stagioni and Le Sinfonie, to support the young pizza and pastry chefs in the competition. The quality of our professional flours will help make the technical performances even more enhanced, offering competitors the ideal tools to express their full potential.

A format that tells the story of Italian talent

Conceived by Luigi Cremona and Lorenza Vitali, Emergente is a project that has been able to anticipate trends and give visibility to figures now established in the haute cuisine scene. At a time when the sector is constantly evolving, events like this represent a privileged observatory on the new generations of Italian food.

We look forward to seeing you on April 28 and 29 to celebrate together the talent, professionalism and innovation that characterize the future of catering.

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The 5 Seasons at Emerging 2025: celebrating the future of pizza and the white art

Giovanni — Tue, 15 Apr 2025 09:22:55 +0000

Monza, April 28-29, 2025 – In an extraordinarily elegant setting such as the Villa Reale in Monza, Agugiaro&Figna takes part in the finals of Emergente 2025, the event that has been telling the story of the new generation of Italian catering for 20 years. A two-day event dedicated to under-30 talent with three parallel competitions – EmergenteChef, EmergentePizza and EmergenteSala – that come together, for the first time, in a single celebration of youthful excellence.

A partner who believes in talent

Agugiaro&Figna is a proud partner of this special edition, alongside a format that over time has helped launch dozens of professionals who are now leading figures in Italian cuisine. With an approach oriented toward training, research and concrete support of the profession, Agugiaro&Figna renews its vocation: that of being not only a supplier, but an active part in the growth path of those who live and grow the world of pizza.

Pizza, dining and cooking: the new generation is here

The event will involve pizza makers, chefs and dining room professionals selected from all over Italy and abroad, engaged in practical and theoretical tests that will culminate on April 29 with the official awards ceremony. Emergente thus confirms itself as a privileged laboratory where the future of catering takes shape under the eyes of technicians, journalists and companies in the sector.

At the heart of the trials, flour also becomes the protagonist: a living ingredient, a material that takes shape in the hands of the competing young pizza makers, a tool through which to express technique, identity and vision.

A commitment that goes beyond the product

For Agugiaro&Figna, supporting Emergente means reaffirming a fundamental principle: the value of a company is also measured in its ability to inspire and accompany. This is the philosophy that has always guided the brand, which continues to invest in training, shared projects, and initiatives capable of generating culture and awareness in the world of white art.

Twenty years of stories, looking forward to tomorrow

The Monza finals are not just an anniversary to celebrate, but a starting point for new trajectories. In an ever-changing world, Agugiaro&Figna chooses to be there-with the product, with ideas, with people. And to do so alongside those who every day, with passion and courage, write the future of Italian pizza.

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Agugiaro & Figna at FoodExp 2025: in Lecce with The 5 Seasons, The Symphonies and special guests

Giovanni — Mon, 14 Apr 2025 12:36:15 +0000

Agugiaro & Figna will be the protagonist of the next edition of FoodExp – International Hospitality and Catering Forum, scheduled in Lecce. An event that every year attracts the best of Italian and international catering, including chefs, pizza makers, pastry chefs, technicians and food experts.

For the occasion, we will bring with us our two flagship brands: Le 5 Stagioni, the line dedicated to the art of pizza, and Le Sinfonie, designed for professional haute patisserie. But we will not be alone: accompanying us will also be special guests, taste professionals who will share experiences, ideas and live demonstrations, turning our presence into a moment of exchange and inspiration.

A meeting of gastronomic culture and milling innovation

FoodExp is an ideal context for telling the story of the value of our flours and the daily work we do to offer technical, versatile, and high-performance products born from a deep understanding of grain and processing.

During the event, our booth will feature show cooking, master classes and talks dedicated to both the pizza and pastry worlds. Four special guests, including pizza chefs and pastry chefs, will put their hands to the dough to show the full potential of Le 5 Stagioni and Le Sinfonie flours.

Two brands, one passion for quality

With Le 5 Stagioni, we will bring to Lecce the best solutions for every type of dough and processing method: from traditional Neapolitan pizza to shovel and pan pizza, including dedicated high-hydration, long-maturing and gluten-free flours.

With Le Sinfonie, on the other hand, we will explore the world of modern pastry, always under the banner of technical elegance and maximum yield.

We look forward to seeing you in Lecce to experience together an event that celebrates food culture as an experience to be shared. With Le 5 Stagioni and Le Sinfonie, flour meets excellence.

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World Pizza Championship 2025: Agugiaro & Figna Lead the Change with The 5 Seasons

Giovanni — Fri, 11 Apr 2025 12:47:49 +0000

Parma, April 2025-The 2025 edition of the World Pizza Championship closed under the banner of innovation, sustainability and training. Standing out once again was Agugiaro & Figna, a historic company in the Italian milling sector, which participated in the event with its Le 5 Stagioni brand, a leader in pizza flours.

A champion who makes a difference

Triumphing in the Classic Pizza category was Giuseppe Balsomini, a pizzaiolo originally from Mazara del Vallo. But his talent went far beyond technique: Balsomini also received the prestigious award as “Pizzaiolo per il Cambiamento,” an award dedicated to those who adopt an ethical, sustainable and conscious approach to the pizza-making profession. The use of local ingredients, the enhancement of the territory and the balance between taste and ethics made his project exemplary for the entire professional community.

Pizza Agent: the other taste challenge

The Pizza Agent Contest, a competition dedicated to agents and distributors of the Le 5 Stagioni brand, saw Misterchef for Italy and Inkosfood for the Bulgaria team as winners. A jury of excellence composed of Matteo Berti (Director of ALMA) and Massimiliano Careri (Chef and ICIF teacher) awarded the winners with a trip to Pizza Expo 2026 in Las Vegas: a unique opportunity to breathe in new inspirations and cultures of the pizza world.

The 5 Seasons: between tradition, research and sustainability

Agugiaro & Figna’s participation went beyond the role of sponsor, transforming into a living platform for dialogue and education. Master classes with leading master pizza makers-including Ciccio Vitiello, Federica Mignacca, Marco D’Arrigo, Stefano Callegari and Giulia Zanni-attracted hundreds of professionals, creating a true creative workshop on the evolution of pizza.

Le 5 Stagioni is not just a line of flours: it is a cultural project. With more than 35 references designed for specific doughs, an ongoing technical service, and a 100% sustainable production chain, the brand confirms its mission: to offer concrete tools for good, performing and responsible pizza all year round.

A shared vision

“Being present at the Championship means putting people, quality and the ability to innovate with respect for tradition at the center,” – said Riccardo Agugiaro, CEO of Agugiaro & Figna – “The future of pizza is a collective challenge, which we can only win together: pizza makers, distributors, trainers. Everyone is part of the change.”

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Agugiaro & Figna “Italian Panettone: Methods Compared” in Maddaloni for Second Edition of Project

Giovanni — Mon, 07 Apr 2025 12:26:52 +0000

On Tuesday, April 1, at the Dolce&Salato school in Maddaloni (CE), the second national presentation of the “Italian Panettone: methods compared” project was held , following its debut in February at ALMA – International School of Italian Cuisine.

A technically and culturally valuable initiative that sees Agugiaro & Figna working alongside professional pastry che fs and master liqueur makers to analyze and compare methods, techniques and approaches to the production of artisanal Panettone.

Through direct discussion among experts in the field, the project becomes a laboratory of ideas and innovation: an opportunity to share experiences, improve skills and rediscover the extraordinary richness of this great Italian yeast.

The project is now ready for its official launch, with Agugiaro & Figna once again confirming its commitment to technical training, research into dough quality and the promotion of the culture of excellent artisanal pastry making.

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Le 5 Stagioni is sponsor of the World Pizza Championship 2025: passion, tradition and innovation meet in Parma

Giovanni — Sun, 06 Apr 2025 12:23:19 +0000

Once again this year, Le 5 Stagioni is proud to be an official sponsor of the World Pizza Championship, the international event celebrating pizza in all its forms. In Parma, from April 8 to 10 , more than 770 master pizza makers from all over the world will compete in a competition that combines passion, creativity and tradition.

A global event for an Italian symbol

The World Pizza Championship is much more than a competition: it is the benchmark for all pizza professionals who want to test themselves and share experiences with colleagues from every continent. From Neapolitan pizza to pan pizza, via gluten-free, gourmet, special dough or organic ingredient versions, each participant brings his or her own idea of pizza to the counter.

The 5 Seasons: the flour of choice for professionals

For Le 5 Stagioni, being a partner in this event means continuing to support those who, every day, work with passion and expertise to innovate one of the world’s most beloved dishes. Our professional pizza flours are designed to guarantee excellent results in every context: from direct to indirect dough, from cooking in wood-fired, electric or gas ovens to the most creative and technical doughs.

With lines designed to meet every need-such as flours for Neapolitan STG pizza, high hydration, long maturation or Roman pan-we accompany pizza makers of all levels, in Italy and around the world.

Tender Agents: pizza excellence also comes through the sales force

Among the most original competitions of the World Pizza Championship, the Agent Race represents a moment of great involvement for the entire sales network. Aimed at industry agents and representatives, this challenge tests not only sales skills, but also passion and product knowledge. It is the perfect opportunity to show how much the culture of pizza and high-quality professional flours, such as those of Le 5 Stagioni, can be enhanced by those who promote it every day with enthusiasm and expertise. Because behind every great pizza maker there is also a consultant capable of guiding him or her in choosing the best ingredients.

An appointment not to be missed

Being present at the World Pizza Championship means being part of a global community, where local traditions, personal stories and innovative visions meet. Le 5 Stagioni will be alongside pizza makers and enthusiasts with a dedicated space within the event, where it will be possible to discover the latest news about our flours, participate in exclusive masterclasses and meet our technicians.

If pizza is your passion, Parma is the place you need to be. We are waiting for you to experience together this extraordinary adventure made of taste, emotion and sharing.

Find out the full program and join us on the official website of the World Pizza Championship.

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EmergingPastry 2025: Agugiaro & Figna alongside young pastry talents

Giovanni — Fri, 28 Feb 2025 14:21:28 +0000

February 27, 2025, Capac – Polytechnic of Commerce and Tourism in Milan hosted the EmergentePastry 2025 Final, an event that celebrated creativity, technique and innovation in the world of professional pastry.

The event represented a unique opportunity for the best young pastry chefs under 30, giving them the chance to test themselves in front of an exceptional jury and compare themselves with the big names in the industry.

A competition for the future of haute patisserie

Eight finalists, selected in the Central-South and North stages, demonstrated their talents by presenting:

Plated desserts
Sweet and savory finger foods
Lievitati, made during the first day in collaboration with Le Sinfonie di Agugiaro & Figna Molini

This trial once again confirmed the central role of flour quality in making perfect doughs, highlighting how essential it is to the success of excellent products.

The winners of EmergentePastry 2025

After an intense competition, the jury crowned Nicoletta Nocerino of the Torre del Saracino restaurant(Vico Equense, Campania) as the winner of the EmergentePastry 2025 Award.

Special Awards

Best Leavened Dessert – Michele Di Leva(Un Piano nel Cielo, Casa Angelina, Praiano)
Best Baked Dessert Plate – Matilde Morandi(Arnolfo, Colle Val D’Elsa)
Best Chocolate Dessert Plate – Alessandro Franchi(Hotel Splendide Royal, Lugano)

These awards represent an important milestone for young pastry chefs, rewarding their passion, expertise and dedication.

Agugiaro & Figna: a concrete commitment to the pastry of tomorrow

Participating in EmergentePastry 2025 means for Agugiaro & Figna to reaffirm its role in supporting the education and growth of future professionals.

Through the Le Sinfonie line, we provide pastry chefs with the highest quality flours designed to ensure:

Stability in slurries
Optimal elasticity and workability
Flawless performance for all types of processing

We continue to invest in research and innovation because we believe that excellent pastry is born from the combination of talent, passion and perfect ingredients.

Congratulations to all the finalists and winners! The future of haute patisserie is in your hands.

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