Fine dining and artisanal baking meet in an unprecedented culinary event. On Wednesday, July 29, 2026, Tortuga Pizzeria in Catanzaro is hosting a special dinner that combines the technical expertise of white art with the avant-garde vision of star-studded cuisine. Organized in partnership with the main sponsor Molino Casillo, the event was created to explore the potential of top-quality flours applied to various types of doughs, enriched with seasonal signature toppings.
An unmissable opportunity for lovers of great gastronomic traditions, where attention to raw materials and the healthiness of the final product take center stage throughout the evening.
Event Info & Details
- Date: Wednesday, July 29, 2026
- Start Time: 8:30 PM
- Location: Tortuga Pizzeria, Catanzaro (Italy)
- Main Sponsor & Visual Concept: Molino Casillo
- Attendees: Exclusive event limited to approximately 100 guests
- Beverage: Wine and beverage pairing curated entirely by the event management
The Protagonists: Salvatore Mirante and Floriano Pellegrino
The core of the Molino Casillo Experience is the technical collaboration between two prominent figures on the gastronomic scene.
On one side is Salvatore Mirante, master baker and host, who leads the Tortuga project through deep research into dough fermentation and hydration. On the other side is Floriano Pellegrino, international culinary star and the driving force behind the chef-driven restaurant Bros’.
Pellegrino participates in the event as a special guest, bringing his energy and rigorous culinary philosophy to Catanzaro. The gastronomic direction of the event features a strong connection to the local region and the exclusive use of seasonal ingredients. The shared goal of the two professionals is to deliver clean, crisp, and balanced flavors, completely avoiding heavy or excessively greasy toppings in favor of a tasting experience dedicated to lightness.
The Menu: 5 Courses
The culinary journey spans five courses designed to showcase Molino Casillo blends in various textures and cooking styles, paired with the creativity of Chef Floriano Pellegrino.
| Course | Type | Molino Casillo Flour / Dough | Preparation and Topping |
|---|---|---|---|
| 1. Appetizer | Savory Puff Pastry | Molino Casillo Premium Selection | Made entirely by Salvatore Mirante |
| 2. Contemporary Pizza | Round Pizza (Pizza al Piatto) | Tipo 1 + Tipo 0 Blend | Base: S. Mirante – Topping: F. Pellegrino |
| 3. Roman Pizza | Crispy Style (Scrocchiarella) | Alto Grano Line | Base: S. Mirante – Topping: F. Pellegrino |
| 4. Pan Pizza (Pizza al Padellino) | High-Hydration Slice | 100% Semolina | Base: S. Mirante – Topping: F. Pellegrino |
| 5. Dessert | Signature Dessert | – | Signature dessert by Floriano Pellegrino |
FAQ
How can I attend the dinner event at Tortuga Pizzeria?
The event is closed-door with limited seating for approximately 100 guests. Advance reservation is mandatory by contacting Tortuga Pizzeria in Catanzaro directly, subject to availability.
Which Molino Casillo flours will be used in the menu?
Master Salvatore Mirante will use a specific selection of Molino Casillo references to differentiate the bases: a blend of Tipo 1 and Tipo 0 for the contemporary pizza, the Alto Grano reference to achieve the typical crispiness of Roman pizza, and 100% Semolina flour for the open-crumb structure of the pan pizza.
Will there be options for food intolerances?
As this is a fixed-course tasting menu centered on wheat derivatives, guests are advised to communicate any allergies directly when booking to check whether the kitchen can accommodate potential variations.
What kind of toppings will I find on the pizzas?
The guideline set by Chef Floriano Pellegrino calls for healthy toppings with clean flavors strongly tied to seasonality and the local territory. There will be no overly elaborate, heavy, or high-fat condiments.
Will the event be covered on social media?
Yes, the entire evening will be documented. Full coverage is planned via Instagram Stories showcasing behind-the-scenes moments, dough preparation, the joint work of Mirante and Pellegrino, and final plating, followed by the publication of an official Reel summarizing the experience.