Only fresh and carefully selected ingredients find their way onto plates at Pizzeria Ristorante Molino. Special attention is paid to the origin of the products.
Genuine craft according to Italian tradition and made 100% by hand and onsite
Carefully chosen recipes made with our sourced and in-house products
Combine and enjoy according to your taste and wishes
First class ingredients, paying special attention to the origin and certification
Love and dedication to feed your enjoyment
Responsibility and sustainability are the fundamental ideas, firmly established in the minds of all employees
Our exclusive Panorama – Edizione Speciale Molino wine from Tuscany is a well-balanced red wine that is produced specially for Molino. It is made from Merlot and Cabernet Sauvignon grapes and has a rich bouquet and an overall fascinating freshness.
Panorama d’Oro, our exclusive white wine! This is a mellow, harmonious and elegant white wine that also comes from the Collazzi estate. It’s the perfect counterpart to our red wine, Panorama Edizione Speciale Molino. The complex mineral notes of the Fiano grape are brought into perfect harmony with the fruitiness and delicacy of the Chardonnay.
Panorama Rosé, the newest member of the Famiglia Panorama. A complex aroma of flowers and Mediterranean maquis, with a slight herbiness and a hint of raspberry. The Shiraz and Fiano grape varieties feel well-balanced on the palate.
To ensure a consistently high quality, this trio of wines come only in magnum bottles.
An exclusive blend of Swiss flour and a great deal of passion go into the heavenly pizza bases that are made at each restaurant and then spend 48 hours resting in chilled dough cabinets that are, in some cases, prominently displayed in the pizzerias. This siesta time makes the dough lighter, more airy and, above all, healthier.
Our “Pasta fatta in casa” (homemade pasta) – tortelloni, tagliolini and tagliatelle – is freshly made every day at each restaurant with a great deal of dedication and a pinch of “amore”. It is the epitome of freshness and traditional artisan skills.
Making the pasta fresh every day both reduces food waste and underlines the ethos of Pizzeria Ristorante Molino: traditional Italian restaurants where the highest quality and genuine home cooking are combined with delicious seasonal flavours.
Parmigiano Reggiano is one of the hardest cheeses in the world. During its long ageing period, the cheese develops its strong flavour and typical consistency.
At Molino, we use only Parmigiano Reggiano “Vecchio” DOP, which has been aged for 24 months and is also, incidentally, lactose-free.
In the idyllic San Daniele del Friuli, a world-famous ham is aged for at least 18 months: Prosciutto di San Daniele DOP. This prosciutto is named after its place of origin, San Daniele, north-west of Udine in the Friuli-Venezia region. There, the meeting of dry air from the Alps and warm, moist air from the Adriatic creates a particularly favourable climate for ageing the ham.
Reggello is situated about thirty kilometres from Florence at the foot of the Pratomagno mountain range and surrounded by an idyllic hilly landscape dominated by olive groves. It is home to the oldest oil mill still in operation, belonging to the Gonnelli family, from whom Molino obtains its top-quality, extra-virgin Frantoio olive oil IGP. This family business has been turning the traditional Tuscan olive varieties of Frantoio, Moraiolo and Correggiolo into acclaimed olive oils since 1585.
Year after year, Santa Tea olive oil has been judged one of the absolute best olive oils in the world and it has also been certified organic since 2021. It’s no wonder that olive oil from Reggello enjoys such an outstanding reputation.
For the rest of its pasta, Molino relies on the traditional Italian company Rummo, while also offering all its pasta dishes with gluten-free fusilli from Gragnano. Rummo has been making fine pasta near Naples since 1846: whether it’s spaghetti or penne – always served al dente! In the Lenta Lavorazione® – “slow processing” – method developed by Rummo, the water and durum wheat semolina are kneaded together particularly slowly and the pasta is made into special shapes without applying any heat. This makes the pasta more dense while keeping all the precious wheat proteins intact.
Three essential ingredients for Pizzeria Ristorante Molino are Mozzarella Fior di Latte, Burrata and, last but not least, Mozzarella di Bufala DOP. So what actually distinguishes the three products? The word “mozzarella” is derived from the Italian verb “mozzare”. This describes the technique that is still used by all cheesemakers today of cutting through the stringy dough with the thumb and forefinger to give the mozzarella its characteristic round shape. While mozzarella is made from cow’s milk, Mozzarella di Bufala DOP is made from the milk of the water buffalo, and is a traditional Italian cheese product from Campania. At Pizzeria Ristorante Molino, the 100% buffalo milk product is also available in a lactose-free version.
Incidentally, the designation DOP stands for “Denominazione di origine protetta” (Protected Designation of Origin) and may only be used for quality products that have been produced, processed and prepared in the region of origin.
Burrata was produced entirely by chance. Before people had fridges, Apulian housewives used to conserve butter inside a ball of mozzarella – and the result was this fresh and creamy speciality cheese.
Burrata is made from cow’s milk and its pouch-like shape is similar to a mozzarella, but inside is a mixture of cream and stracciatella (shredded mozzarella).
In Italian, the name means something like “buttered”, which refers to its creamy consistency.
Rice grows exceptionally well in Piedmont. The Cascina Veneria estate is located in the Piedmontese town of Vercelli and is regarded as Europe’s biggest rice trading centre. Cascina Veneria has been focused on quality since 1992 and is known as a leading producer of top-quality Italian rice. Molino buys the company’s “Riso Superfino Extra Carnaroli” which is particularly suitable for risotto.
The Acetaia Malpighi vinegar company uses only the best, specially selected ingredients. Before the grape must is blended with the wine vinegar, it matures for 15 years in wooden casks.
The resulting flavour-packed mixture of grape must and wine vinegar then rests and matures for a further 60 days in the company’s own wooden barrels before the IGP Balsamico is bottled.
All the chicken, veal, beef and pork enjoyed by our guests is produced entirely in Switzerland.
Pizzeria Ristorante Molino imports specialities such as sausage products directly from Italy, from trusted producers.
The beans are gently dark roasted, with a hint of liquorice, nuts and lighter roasted notes, to produce the typical strong flavour of Italian coffee.
The aroma of dark chocolate, combined with a warm woody note, rounds off the flavour profile of Fairtrade-certified and Fairtrade-produced Molino coffee.
For the chance to enter some fantastic competitions and read all the exciting news from the world of Pizzeria Ristorante Molino!
To subscribe to our newsletter, please fill in the details below.
To contact us, please fill in the fields below.
"*" indicates required fields
