World pizza championship
Le 5 Stagioni: the constant that enhances pizza talent worldwide
On the occasion of the Campionato Mondiale della Pizza in Parma (Pizza World Championship – April 14–16, 2026), Le 5 Stagioni strengthens its role as a benchmark for the professional pizza sector, presenting not only a wide range of high-performance flours, but a clear vision: to be the solid, reliable foundation on which pizzaiolos can express their talent at the highest level.
Within an international setting that brings together the industry’s top professionals, the Agugiaro & Figna Molini brand—main partner of the event—stands out for a vision that goes far beyond the traditional exhibition approach. The space comes to life as a true content hub: a dynamic environment where technique, research and knowledge-sharing come together in a rich, structured program of meetings, demonstrations and high-value educational sessions.
It is precisely in this context that a new chapter in the brand’s story will be unveiled for the very first time: the new visual identity of Le 5 Stagioni, an evolved expression of its positioning and forward-looking vision.
Photo archive from the 2025 CMP edition
Alongside the Molino’s R&D technicians and leading Italian and international master pizzaiolos, a dynamic narrative takes shape—exploring methods, doughs and contemporary interpretations. From direct and indirect processes to in-depth insights into classic and contemporary pizza, as well as emerging trends, each activity highlights the application of the different references within the Le 5 Stagioni range—including Napoletana Rossa, Superiore, Oro, the “Le Originarie” flours such as Semina and Mora, and the MIA – Macinazione Integrata Autentica —designed to ensure consistency, performance and repeatability across diverse operational contexts.
The brand’s distinctive value clearly emerges: offering targeted solutions developed to meet the real needs of professionals, from managing long fermentations to ensuring workability in more complex conditions. A concrete support system that translates into daily reliability, while also enabling greater creative freedom.
The Championship thus becomes a platform for exchange and growth, where Le 5 Stagioni goes beyond product presentation to build value through technical content, relationships and vision—actively contributing to the evolution of the sector.
In this context, the brand reaffirms its identity: not just a flour producer, but a strategic partner for professionals. A constant presence in a continuously evolving market, capable of supporting pizzaiolos at every stage of their work—transforming technique into expression and consistency into a true competitive advantage.
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