Iba 2000 of Munich - 18^th international Trade Fair for baking represented the beginn of a modern entrepeneurial reality capable to break into the foreign markets of flours for bread making.

Durum Italia had a stand of over 150 s.m., dressed by Giovanni Pesce with technical solution that gave value to the raw materials produced by Durum Italia (two big crystal footboards, filled with fine hard wheat semolina, placed at the entrance of the stand, and durum wheat grains upon the walls).

Inside the stand there was Vincenzo Dambrosio, the baker, who prepared "Altamura bread" and other varieties of bread (focaccia, baguette, ciabatta, wholemeal bread, etc.).

People tasted the products, observed the whole production cycle, and put questions about the use of natural yeast, about the working process of fine hard wheat semolina and its yield in bread making.

The consul general of Munich, Vittorio Tedeschi, the Directress of Ice- italian institut of foreign trade- of Düsseldorf, and many managers of important german industrial groups, visited the stand.

On this occasion the "fine hard wheat semolina", one of the most important agro-alimentary products made in Italy, showed its capacity to break into european markets of flours, thanks to its quality and goodness.