Canadian Pizza Magazine

ICCO offers Toronto master class on flour types

By Canadian Pizza   

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Toronto – The Italian Chamber of Commerce of Ontario invites pizza chefs and bakers to a master class on flour types and their use, featuring the products of Molino Bruno SpA, a company from the Calabria region of Italy.

Molino Bruno began in 1902 in Rose, Cosenza, with a stone mill powered by water that produced a few quintals of flour daily. Today, the company in Montalto Uffugo (CS) produces 250 tons of flour per day.

Highlights of the masterclass:

  • in-depth insights into Molino Bruno’s flour varieties
  • hands-on demonstrations by seasoned chefs
  • tasting sessions showcasing the versatility of Italian flour
  • networking opportunities with industry professionals

The class is set for Nov. 16 from 12 p.m. to 1:30 p.m. at Chef House, George Brown College 215 King Street East, Toronto, ON M5A 1J9.


Attendance is free but space is limited. To attend, contact the ICCO.

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