On the occasion of the world day dedicated to pizza, which is celebrated on January 17, the Paduan Molino Cosma launches the Pizza Veneta with the “100% Venetian Flour” as the protagonist.
San Antonio Abate, which the Church celebrates on January 17, is not only the protector of animals. He is also the same for bakers and pizza makers; the latter certainly not only a profession, but also an art that, in 2017, UNESCO declared intangible heritage of humanity.
It may also be for this reason that World Pizza Day is celebrated on January 17, which honors one of the most loved dishes in the world and by Italians. In fact, Cna agri-food speaks of 8 million pizzas baked a day throughout the peninsula, for a total of almost 3 billion a year, for a turnover of 15 billion euros; and a total economic movement that exceeds 30. Food so important that, for the true Neapolitan one, it even has the community recognition TSG (traditional specialty guaranteed).
Venetian Pizza
Therefore one of the symbolic dishes of the Mediterranean Diet and of Italian gastronomy so much so that Molino Cosma, based in San Martino di Lupari (PD), four generations of millers, since 1930, on the occasion of this special day, launches the Pizza Veneta starring the its “100% Venetian Flour”, the latest innovation from the Paduan company.
This flour is in fact certified within the Veneto Region according to the ISO 2205 standards for the entire supply chain: from sowing to harvesting, up to grinding. «With the “100% Venetian Flour” line and its certified supply chain, we have paid close attention to the territoriality and quality of the milling production – underlines Marta Cosma, co-owner and commercial director of Molino Cosma – therefore, on the occasion of the World della Pizza, also the creation of a tasty Venetian Pizza capable of enhancing the best expressions of Veneto agri-food. To be prepared with selected ingredients, such as late Treviso radicchio, sweet Asiago cheese, extra virgin olive oil from Garda and the traditional Luganega sausage».
So special flours are used, from Veneto?
«We have launched a line of flour that we have called “Farina veneta”, 100% local from sowing. Look, it’s not a quirk or just marketing. It is a profound concept in which I firmly believe – underlines Marta Cosma. It means enhancing the Veneto agricultural territory. And I believe in natural products, therefore in artisanal bread, made by hand, only flour, water, yeast. What we have created is a line of type ‘0’ flours from grains that come from Veneto farms, differentiated into five types with three different strengths, which serve to meet the needs of bakers, confectioners, or for the general public. The ‘strength’ indicates what use it is intended for, in short, weak for desserts, medium for pizzas, high for leavened products, but in truth the thing is a bit more complex».
What does it mean to be a miller?
“Our job is to select the grains and create suitable flours for the various products. Whether they are for industry, which requires quality and wholesomeness; for the GDO, which wants news for consumers, or Horeca, i.e. bakeries, pastry shops and indeed pizzerias. We are a medium-capacity mill, we process about 200 tons of flour a day, with 18 employees and a turnover of around 18 million euros. We operate throughout Italy and something in Europe, which we look to as our future expansion target.”