{"id":12326,"date":"2018-09-21T17:57:51","date_gmt":"2018-09-21T17:57:51","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=12326"},"modified":"2018-09-21T17:57:51","modified_gmt":"2018-09-21T17:57:51","slug":"la-modernita-dei-grani-antichi-intervista-marco-riggi","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/","title":{"rendered":"La modernit\u00e0 dei grani antichi. Intervista a Marco Riggi"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p>La storia del marchio <strong>Riggi<\/strong> si sviluppa attorno ad una grande ambizione: quella di far conoscere nel mondo le antiche farine artigianali siciliane, capaci di dar vita a paste e prodotti da forno di altissima qualit\u00e0 e dal gusto unico.<br \/>\nNegli ultimi 60 anni Riggi ha maturato molte competenze e consolidato i rapporti con i fornitori, che forniscono i migliori grani 100% siciliani e certificati. Materie prime di grande qualit\u00e0 che, in combinazione con i valori forti dell\u2019azienda e la passione che mette in ci\u00f2 che fa, permettono di creare prodotti di alta qualit\u00e0 e dalle ottime propriet\u00e0 nutrizionali.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12339\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5264\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?fit=1476%2C981&amp;ssl=1\" data-orig-size=\"1476,981\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?fit=300%2C199&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12339\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20-300x199.jpeg?resize=500%2C332\" alt=\"\" width=\"500\" height=\"332\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?resize=768%2C510&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-20.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3 style=\"text-align: center;\"><strong>Dell\u2019importanza di questa riscoperta abbiamo parlato con l\u2019attuale Presidente dell\u2019azienda, Marco Riggi.<\/strong><\/h3>\n<p><strong>Come \u00e8 nata la vostra azienda?\u00a0<\/strong><br \/>\n<em>L\u2019azienda nasce nel 1955 ad opera di Calogero Riggi, che da piccolo proprietario terriero inizia a pavimentare l\u2019idea di produrre la farina.<\/em><br \/>\n<em> Siamo agli inizi del dopoguerra. Insieme ad un socio creano il primo impianto riguardante un piccolo mulino per la lavorazione del grano duro che si coltivava in larga misura in Sicilia. Successivamente la societ\u00e0 si scioglie, Calogero acquista le quote del Socio divenendo Unico proprietario e, con l\u2019aiuto della moglie Francesca Lo Monaco, tra molte difficolt\u00e0, inizia la propria attivit\u00e0 imprenditoriale rifornendo i forni di Caltanissetta, rifornendoli di semola rimacinata.<\/em><br \/>\n<em> Dino Riggi, erede di famiglia, nasce nel 1947 e fin dall\u2019et\u00e0 di 7 anni assapora il lavoro del mugnaio, iniziando a stare dietro le macchine ed a trasportare con l\u2019asino i primi sacchi di farina verso i panificatori. Calogero inizia, dunque, a prevedere un futuro per l\u2019attivit\u00e0 di famiglia.<\/em><br \/>\n<em> Negli anni \u201970, l\u2019attivit\u00e0 si trasferisce dalla Via F. Paladini alla Via Borremans 116. Sono gli anni in cui Calogero cessa di lavorare la Piedigrotta, una grande azienda di Caltanissetta che produceva sia la farina che la pasta.<\/em><br \/>\n<em> All\u2019inizio degli anni \u201990 inizia lo sviluppo dell\u2019azienda, con la realizzazione di un impianto di stoccaggio di 50.000 q, la certificazione biologica e l\u2019installazione delle macine a pietra.<\/em><br \/>\n<em> Negli ultimi anni, con la riscoperta dei grani antichi, il mulino, da sempre dedito alle attivit\u00e0 di produzione di semola rimacinata, si \u00e8 dedicato alla molitura a pietra di grani antichi siciliani come Timilia, Russello, Perciasacchi, Maiorca e altri, nonch\u00e9 alla ricerca e sviluppo di nuove miscele.<\/em><\/p>\n<div class=\"tiled-gallery type-square tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2018\\\/09\\\/21\\\/la-modernita-dei-grani-antichi-intervista-marco-riggi\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 160px;\" data-original-width=\"640\" data-original-height=\"160\" > <div class=\"gallery-group\" style=\"width: 160px; height: 160px;\" data-original-width=\"160\" data-original-height=\"160\" > <div class=\"tiled-gallery-item \" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3398\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"156\"> <meta itemprop=\"height\" content=\"156\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"8395\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-332.jpeg\" data-orig-size=\"1363,2048\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-332.jpeg?fit=200%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-332.jpeg?fit=640%2C961&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-332.jpeg?w=156&#038;h=156&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-332.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-332.jpeg?zoom=2&amp;resize=156%2C156&amp;ssl=1 312w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-332.jpeg?zoom=3&amp;resize=156%2C156&amp;ssl=1 468w\" width=\"156\" height=\"156\" loading=\"lazy\" data-original-width=\"156\" data-original-height=\"156\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 156px; height: 156px;\" \/> <\/a> <\/div> <\/div> <div class=\"gallery-group\" style=\"width: 160px; height: 160px;\" data-original-width=\"160\" data-original-height=\"160\" > <div class=\"tiled-gallery-item \" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3399\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"156\"> <meta itemprop=\"height\" content=\"156\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"8396\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-333.jpeg\" data-orig-size=\"1363,2048\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-333.jpeg?fit=200%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-333.jpeg?fit=640%2C961&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-333.jpeg?w=156&#038;h=156&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-333.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-333.jpeg?zoom=2&amp;resize=156%2C156&amp;ssl=1 312w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-333.jpeg?zoom=3&amp;resize=156%2C156&amp;ssl=1 468w\" width=\"156\" height=\"156\" loading=\"lazy\" data-original-width=\"156\" data-original-height=\"156\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 156px; height: 156px;\" \/> <\/a> <\/div> <\/div> <div class=\"gallery-group\" style=\"width: 160px; height: 160px;\" data-original-width=\"160\" data-original-height=\"160\" > <div class=\"tiled-gallery-item \" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3400\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"156\"> <meta itemprop=\"height\" content=\"156\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"8397\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-334.jpeg\" data-orig-size=\"1363,2048\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-334.jpeg?fit=200%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-334.jpeg?fit=640%2C961&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-334.jpeg?w=156&#038;h=156&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-334.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-334.jpeg?zoom=2&amp;resize=156%2C156&amp;ssl=1 312w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-334.jpeg?zoom=3&amp;resize=156%2C156&amp;ssl=1 468w\" width=\"156\" height=\"156\" loading=\"lazy\" data-original-width=\"156\" data-original-height=\"156\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 156px; height: 156px;\" \/> <\/a> <\/div> <\/div> <div class=\"gallery-group\" style=\"width: 160px; height: 160px;\" data-original-width=\"160\" data-original-height=\"160\" > <div class=\"tiled-gallery-item \" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3401\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"156\"> <meta itemprop=\"height\" content=\"156\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"8398\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-335.jpeg\" data-orig-size=\"1363,2048\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-335.jpeg?fit=200%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-335.jpeg?fit=640%2C961&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-335.jpeg?w=156&#038;h=156&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-335.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-335.jpeg?zoom=2&amp;resize=156%2C156&amp;ssl=1 312w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-335.jpeg?zoom=3&amp;resize=156%2C156&amp;ssl=1 468w\" width=\"156\" height=\"156\" loading=\"lazy\" data-original-width=\"156\" data-original-height=\"156\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 156px; height: 156px;\" \/> <\/a> <\/div> <\/div> <\/div> <\/div>\n<p><strong>Cosa comprende la Vostra produzione oltre alle farine?<\/strong><br \/>\n<em>La nostra Produzione comprende, oltre alle farine, le Paste esclusivamente Biologiche, di grani autoctoni (Perciasacchi, Russello, Timilia) e, da quest\u2019anno, abbiamo anche il Bid\u00ec o Margherito. <\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12340\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5265\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?fit=1476%2C981&amp;ssl=1\" data-orig-size=\"1476,981\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?fit=300%2C199&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12340\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21-300x199.jpeg?resize=500%2C332\" alt=\"\" width=\"500\" height=\"332\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?resize=768%2C510&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-21.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>Stiamo attivando la nascita di un nuovo progetto che prevede la produzione di pasta fresca attraverso l\u2019apertura di un negozio nella citt\u00e0 di Caltanissetta che preveder\u00e0 da un lato la produzione di pasta fresca a vista e dall\u2019altra la somministrazione di piatti pronti, con l\u2019utilizzo di grani antichi e di sughi pronti. Tutto ci\u00f2 per valorizzare le nostre eccellenti materie prime siciliane.<\/em><br \/>\n<em> Inoltre abbiamo anche una piccola produzione di biscotti, con l\u2019utilizzo delle farine Maiorca e Timilia, e la commercializzazione di birre ideate con la selezione dei nostri grani Perciasacchi, Biancolilla e Russello, cui abbiamo dato il nome di alcune isole siciliane: Salina, Panarea e Stromboli.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12341\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5266\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-22.jpeg?fit=960%2C502&amp;ssl=1\" data-orig-size=\"960,502\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-22.jpeg?fit=300%2C157&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-22.jpeg?fit=640%2C335&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12341\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-22-300x157.jpeg?resize=500%2C261\" alt=\"\" width=\"500\" height=\"261\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-22.jpeg?resize=300%2C157&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-22.jpeg?resize=768%2C402&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-22.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Parliamo di grani antichi: perch\u00e9 sceglierli rispetto altri grani?<\/strong><br \/>\n<em>Il ritorno alla coltivazione degli antichi ecotipi di frumenti offre opportunit\u00e0 e vantaggi per tutti gli attori della filiera e per il consumatore finale. Sta a tutti loro comprendere che, al di l\u00e0 di quella che appare una \u201cmoda\u201d (e che come tale avrebbe vita breve), c\u2019\u00e8 molto di pi\u00f9.<\/em><br \/>\n<em> Per la loro elevata rusticit\u00e0 e resistenza a molte avversit\u00e0 ambientali, gli antichi frumenti possono essere coltivati anche in aree marginali, non idonee a colture pi\u00f9 esigenti e redditizie, con la possibilit\u00e0 sia di recuperare aree rurali ormai abbandonate sia di fare da volano a piccole economie locali. E proprio questa rusticit\u00e0 li rende, inoltre, adatti alla coltivazione in biologico, che non richiede l\u2019impiego di prodotti di sintesi (diserbanti, fertilizzanti, ecc.), e quindi pi\u00f9 sani e rispettosi degli agro-ecosistemi.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12344\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5269\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?fit=1476%2C981&amp;ssl=1\" data-orig-size=\"1476,981\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?fit=300%2C199&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12344\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25-300x199.jpeg?resize=500%2C332\" alt=\"\" width=\"500\" height=\"332\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?resize=768%2C510&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-25.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Obiettivi strategici per i prossimi mesi?<\/strong><br \/>\n<em>L\u2019obiettivo principale \u00e8 quello di posizionarci come azienda di riferimento nei nostri principali segmenti di interesse:<\/em><br \/>\n<em> nel settore pizzeria grazie alle nuove miscele, frutto di un continuo e costante lavoro di ricerca e appositamente studiate per questo settore avvalendoci della collaborazione di noti mastri pizzaioli e organizzazioni volte alla promozione dei nostri prodotti;<\/em><\/p>\n<figure id=\"attachment_12346\" aria-describedby=\"caption-attachment-12346\" style=\"width: 436px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12346\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5270\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26.jpeg?fit=1080%2C1238&amp;ssl=1\" data-orig-size=\"1080,1238\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26.jpeg?fit=262%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26.jpeg?fit=640%2C734&amp;ssl=1\" class=\"myFoto wp-image-12346\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26-262x300.jpeg?resize=436%2C500\" alt=\"\" width=\"436\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26.jpeg?resize=262%2C300&amp;ssl=1 262w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26.jpeg?resize=768%2C880&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26.jpeg?resize=893%2C1024&amp;ssl=1 893w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-26.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 436px) 100vw, 436px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-12346\" class=\"wp-caption-text\">di Matteo La Spada<\/figcaption><\/figure>\n<p><em>nella ristorazione, segmento di grande interesse per l\u2019azienda sia per la vendita di pasta secca, sia per la sempre maggiore integrazione tra le due figure di chef e pizzaioli, che sta portando alla ribalta la pizza gourmet &#8211; nuova frontiera della ristorazione di livello alto &#8211; e la carta del pane nei ristoranti;<\/em><\/p>\n<figure id=\"attachment_12347\" aria-describedby=\"caption-attachment-12347\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12347\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5271\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?fit=1548%2C1161&amp;ssl=1\" data-orig-size=\"1548,1161\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto wp-image-12347\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?w=1548&amp;ssl=1 1548w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-27.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-12347\" class=\"wp-caption-text\">di Andrea Becattini<\/figcaption><\/figure>\n<p><em>importante anche il segmento dei pastifici, in forte espansione, per il quale abbiamo realizzato farine dedicate sia alla preparazione di pasta fresca che alla preparazione della pasta secca e con l\u2019ausilio di un pastificio recentemente entrato nella nostra struttura aziendale;<\/em><\/p>\n<p><em>altro segmento su cui puntiamo molto \u00e8 quello dei panificatori di fascia alta, ai quali si rivolgono i grani antichi e alcuni specifici nuovi prodotti quali Spontanea, Pan Cecilia ed altri;<\/em><\/p>\n<div class=\"tiled-gallery type-square tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2018\\\/09\\\/21\\\/la-modernita-dei-grani-antichi-intervista-marco-riggi\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 320px;\" data-original-width=\"640\" data-original-height=\"320\" > <div class=\"gallery-group\" style=\"width: 320px; height: 320px;\" data-original-width=\"320\" data-original-height=\"320\" > <div class=\"tiled-gallery-item \" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5272\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"316\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"12348\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-28.jpeg\" data-orig-size=\"1254,1096\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-28.jpeg?fit=300%2C262&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-28.jpeg?fit=640%2C559&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-28.jpeg?w=316&#038;h=316&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-28.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-28.jpeg?zoom=2&amp;resize=316%2C316&amp;ssl=1 632w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-28.jpeg?zoom=3&amp;resize=316%2C316&amp;ssl=1 948w\" width=\"316\" height=\"316\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"316\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"di Vincenzo De Pascale\" style=\"width: 316px; height: 316px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> di Vincenzo De Pascale <\/div> <\/div> <\/div> <div class=\"gallery-group\" style=\"width: 320px; height: 320px;\" data-original-width=\"320\" data-original-height=\"320\" > <div class=\"tiled-gallery-item \" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5273\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"316\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"12349\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-29.jpeg\" data-orig-size=\"960,724\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-29.jpeg?fit=300%2C226&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-29.jpeg?fit=640%2C483&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-29.jpeg?w=316&#038;h=316&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-29.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-29.jpeg?zoom=2&amp;resize=316%2C316&amp;ssl=1 632w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-29.jpeg?zoom=3&amp;resize=316%2C316&amp;ssl=1 948w\" width=\"316\" height=\"316\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"316\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"di Matteo Marzo\" style=\"width: 316px; height: 316px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> di Matteo Marzo <\/div> <\/div> <\/div> <\/div> <\/div>\n<p><em>abbiamo implementato la nostra produzione di farine di legumi con nuovi prodotti, una scelta doverosa dato l\u2019interesse in un mondo sempre pi\u00f9 attento alla valenza salutistica degli alimenti e alla ricerca di novit\u00e0;<\/em><br \/>\n<em> tutto questo senza trascurare l\u2019innovazione, come ad esempio la creazione di una filiera del grano tenero nazionale in grado di incontrare le esigenze del mercato nazionale e estero.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12343\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5268\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?fit=1476%2C981&amp;ssl=1\" data-orig-size=\"1476,981\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?fit=300%2C199&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12343\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24-300x199.jpeg?resize=500%2C332\" alt=\"\" width=\"500\" height=\"332\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?resize=768%2C510&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-24.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Sono previste iniziative particolari per il 2019?<\/strong><br \/>\n<em>Certamente. In primis, la nascita di punti vendita a marchio Riggi, partendo dal progetto della pasta fresca, accennato prima, e dall\u2019azienda agricola di 20 ettari acquistata per le nostre esigenze aziendali. L\u2019obiettivo \u00e8 quello di dare della Riggi un\u2019immagine integrata a valle, di un\u2019azienda che non si occupi solo della materia prima ma anche di elevare la qualit\u00e0 dei piatti finali. Per esempio, abbiamo iniziato di recente dei test per la produzione di panini per attivit\u00e0 gourmet quali paninoteche, birrerie e ristoranti. L\u2019attivit\u00e0 si svolge anche e soprattutto nella produzione di farine per pizza customizzate per pizzerie che vogliano avere farine con una ricettazione sviluppata ad hoc per loro. Altro obiettivo importante \u00e8 rafforzare la nostra presenza anche nella grande distribuzione, grazie a pacchi da 250 e 500 g e da 1 kg, e grazie ad una linea di frutta secca da banco.<\/em><\/p>\n<p><strong>La vostra azienda a chi intende rivolgersi?<\/strong><br \/>\n<em>La nostra azienda si rivolge a diversi target di clienti. In primis ai professionisti che, come menzionato prima, sono sempre pi\u00f9 attenti alla qualit\u00e0 e alla ricerca di prodotti esclusivi e customizzati. In questa categoria possiamo annoverare i panificatori, oggi trasformatisi da semplici utilizzatori di farina a sperimentatori curiosi in cerca di materie prime di qualit\u00e0, e i pizzaioli, soprattutto quelli di realt\u00e0 sofisticate come ad esempio il locale \u201cSardasalata\u201d di Licata, promotore del made in Sicily. <\/em><\/p>\n<figure id=\"attachment_12350\" aria-describedby=\"caption-attachment-12350\" style=\"width: 375px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12350\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5274\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-30.jpeg?fit=720%2C960&amp;ssl=1\" data-orig-size=\"720,960\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-30.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-30.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto wp-image-12350\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-30-225x300.jpeg?resize=375%2C500\" alt=\"\" width=\"375\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-30.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-30.jpeg?w=720&amp;ssl=1 720w\" sizes=\"(max-width: 375px) 100vw, 375px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-12350\" class=\"wp-caption-text\">di &#8220;Sardasalata&#8221;<\/figcaption><\/figure>\n<p><em>Ma Riggi si rivolge anche al cliente finale \u201cprivato\u201d, come la casalinga o il single che hanno riscoperto il sapore del pane e della pizza fatta in casa La casalinga o il single che hanno riscoperto il sapore del pane e della pizza fatta in casa, che possono ora acquistare i prodotti in formato da 1 kg e degustare le nostre paste direttamente nei nostri punti vendita di prossima apertura.<\/em><\/p>\n<p><strong>Perch\u00e9 i professionisti e gli appassionati dovrebbero scegliere i vostri prodotti?<\/strong><br \/>\n<em>Perch\u00e9 stiamo creando una filiera controllata dalla produzione del grano alla trasformazione del prodotto, attraverso metodi tradizionali che preservano le sostanze nutritive di ogni singolo chicco di grano abilmente inserito nel mulino, selezionato attraverso selezionatrice ottica e macinato dolcemente a pietra La Fert\u00e8. <\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12342\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/image-5267\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?fit=1476%2C982&amp;ssl=1\" data-orig-size=\"1476,982\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12342\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-23.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>Tutto ci\u00f2 fa s\u00ec che il prodotto venga lavorato a temperature basse, mantenendo tutte le sostanze nutritive del grano. Le farine vengono poi abilmente miscelate per creare un prodotto unico ed esclusivo.<\/em><br \/>\n<em> L\u2019importanza di avere una filiera controllata risiede principalmente nella rintracciabilit\u00e0 del prodotto finale, nostro punto di forza assieme a una filosofia gestionale che fa da leitmotiv a tutte le nostre produzioni, comprese paste e birre.<\/em><\/p>\n<p><a href=\"http:\/\/www.moliniriggi.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8162\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/riggi\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/riggi-e1518689674264.jpg?fit=220%2C116&amp;ssl=1\" data-orig-size=\"220,116\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"riggi\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/riggi-e1518689674264.jpg?fit=300%2C158&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/riggi-e1518689674264.jpg?fit=220%2C116&amp;ssl=1\" class=\"aligncenter wp-image-8162 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/riggi-e1518689674264.jpg?resize=220%2C116\" alt=\"\" width=\"220\" height=\"116\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.moliniriggi.it\/\"><strong>Visita il sito <\/strong><\/a><\/span><\/p>\n<p style=\"text-align: center;\">Via Borremans n. 116<br \/>\nCaltanissetta<\/p>\n<p style=\"text-align: center;\">Tel. 0934555070<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000080;\"><a style=\"color: #000080;\" href=\"mailto:ordininord@moliniriggi.it\">ordininord@moliniriggi.it<\/a><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #000080;\"><a style=\"color: #000080;\" href=\"mailto:ordini@moliniriggi.it\">ordini@moliniriggi.it<\/a><\/span><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/moliniriggi.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.instagram.com\/moliniriggi1955\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>La storia del marchio Riggi si sviluppa attorno ad una grande ambizione: quella di far conoscere nel mondo le antiche farine artigianali siciliane, capaci di dar vita a paste e [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":12339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[53],"tags":[380],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La modernit\u00e0 dei grani antichi. Intervista a Marco Riggi - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/21\/la-modernita-dei-grani-antichi-intervista-marco-riggi\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La modernit\u00e0 dei grani antichi. 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