Farina di Arce conquers the world: Polselli seduces Paris with its quality products

There is a subtle yet powerful link between the Italian culinary tradition and the new horizons of global taste. In Paris, during the international fair Parizza dedicated to pizza and Italian catering, this union found its most authentic expression thanks to Polselli, a historic name that represents excellence in the art of Italian milling.

The history of Parizza

Since 2011, Parizza has not only been a fair: it is a crossroads of flavors, cultures and techniques that tell the story of the evolution of Italian cuisine in the world, with particular attention to two fundamental protagonists of global gastronomy: pizza and bread. In this context of exchange and innovation, Polselli has brought to Parizza not only its products, but also a work philosophy based on research, quality and respect for the raw material. Supporting the Italian white art during the Parisian events was the Polselli Academy, a point of reference for knowledge and experimentation. On the front line, directly from Italy, were Paolo Parravano, head of the Academy, together with Aurelio Alicandri and Master Baker Vincenzo D'Apote, President of the Garganici Pizzaioli Association. The fundamental support of Export Manager Luigi Cinquegrana was certainly not lacking, testifying to Polselli's ongoing commitment to international markets.

A high-level training laboratory

The Polselli stand was the focus of demonstration workshops and elite training sessions for industry professionals. Particular attention was given to the preparation of Pizza in Padellino and Teglia Romana, made with Purograno, the stone-ground flour that represents a perfect balance between rusticity, fragrance and modernity. **”Intense aromas, perfect alveoli, crispy edges and an elegantly textured dough”** were the results obtained thanks to a careful fusion of milling tradition and new techniques. Polselli’s presence in Parizza was more than just an exhibition: it was a clear declaration of intent, aimed at spreading a culture of flour that is a family heritage, but also a modern vision of a global market that is increasingly oriented towards quality.

The centrality of the raw material

In an era in which industrial shortcuts are incessantly sought, Polselli vigorously reaffirms the importance of raw materials, craftsmanship and knowledge. He does so in a highly competitive context like Paris, which today looks to Italy not only as the cradle of pizza, but also as a laboratory of creativity and innovation in the culinary field. Because, after all, **”behind every great pizza, there is always a great flour. And behind every great flour, there is always a great story.”**