On March 28, at 12:30 p.m., at the Student Hotel in Florence, during Fuori di Taste, Stefano Canosci’s art of pizza making was on stage. The irreplaceable instrument of his work was MIA flour, an acronym for Macinazione Integrata® Autentica, a range of flour from Agugiaro & Figna Molini conceived through the use of an innovative milling process that associates a skillful and calibrated cleaning of the wheat with two types of milling: traditional stone milling with modern cylinder milling.
“Pizza&Scarpetta – The New Frontiers of Tradition at Fuori di Taste” was among the most anticipated events on the “Fuori di Taste” bill, and was a valuable moment of sharing that combines the art of working with flour, with the creativity of one of the most nationally known pizza artisans. Canosci, accompanied by chef Antonello Colonna, the event’s special guest, presented his pizza with Roman-style tripe and mint, made precisely in honor of the starred chef, who passed on to Stefano the knowledge of a grade-level peasant cuisine, a synthesis of luxury in simplicity, an original cuisine that is difficult to pigeonhole that of Colonna, but loved by all.
For the occasion, the tasting was enriched with more new items from the menu of Pizzeria Chicco by owner Stefano Canosci, such as the fried pizza with Scarola, Taggiasche olives and Sciacca anchovy fillets and the pizza impestata, with parsley and garlic pesto.
For the preparation of Canosci’s pizzas, it chose MIA, precisely because integrated milling® reconciles the best that tradition and technology have to offer together, to obtain whole grain, or semi-integral, flour with a targeted and precise grain size, hygienically safer, with constant and stable performance in full respect of the native characteristics of the grain. The flavors and aromas are intense, with a high degree of hygiene and wholesomeness not found in traditional processes. MIA releases the flavor of revolutionary flour, not only because of the innovative method by which the milling process is developed, but also and above all because of the aromatic bouquet it encompasses. The References of the MIA Range are MIA S, MIA M, MIA X, type 1 soft wheat flours with different protein content, MIA GRA, type 2 flour from 100% Italian Ancient Grains, and MIA SEI, whole durum wheat semolina.
