Perteghella at TuttoFood 2023: the new identity of the company passion for flour.
Al TuttoFood Milano 2023 abbiamo portato tutta la nostra passione una materia prima fondamentale per tutta la cultura del food in Italia
The Flour of the MotoGP champions is signed Perteghella
In the first races of the 2019 World Championship, StraPizza was among the Forward Racing Partners.
Perteghella and Iside Formazione
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.
Albanian Chef Academy chooses Perteghella for its training
“Pizza is not only a food, but also a job, a passion, through which pizza makers express their personality”
More than 300 after the crisis
Attilio Perteghella, Strategy Manager, was one of the voices heard in the context of “Più 300”, an event organized by Gazzetta di Mantova and Confindustria Mantova to celebrate the 300 best performing companies in the province, but also to reflect on the future of the post-crisis.
Pizza social club
On the YouTube channel of Horeca Channel Italy an unmissable appointment for all pizza lovers in the world: a new episode of Pizza Social Club, the new streaming club dedicated and reserved for pizza professionals.
Grand Prix, Grand Pizzas
We are really proud that, together with Events Hospitality Solutions, our master pizza maker Duilio Girotto made with the Strapizza flours of Industria Molitoria Perteghella pizzas with a unique taste for him and all these great sportsmen!
STRAPIZZA at Mugello with the Moto GP
What do our special flours for pizza have in common and the World Motorcycle Championship that fascinates millions of spectators around the world? The ambition to be the number one in the world.
Perteghella is the main sponsor of Mastro Panettone 2020
With the line of flours for pastry Dolci Tentazioni, renewed in the assortment and packaging, Perteghella is a partner of Goloasi.it that organizes the fourth edition of the Mastro Panettone competition.
PIZZA CRITICA
On Wednesday, October 26 at the Accademia Chef in Pisa, Maestro Pizzaiolo Duilio Girotto will show the participants the critical issues that can be encountered, and the solutions to be adopted, in the preparation of pizzas and pinse in the Roman-style.
