Sabrina Dallagiovanna, sexta generación al frente de un molino italiano con 194 años de historia: “Para una pizza, lo importante es el contenido de proteína de la harina”
Europe1 source1 country🔦 Under-reported22m ago
Sabrina Dallagiovanna represents the sixth generation leading a historic Italian milling company with 194 years of tradition in the production of flour. Discussing the technical aspects of baking, she highlighted that the most critical factor for making a quality pizza is the protein content of the flour.
The milling process transforms cereals, legumes, nuts, and seeds into flour, a fundamental product that has played an essential role in culinary history and food production over nearly two centuries.
Newz