The history of our flour begins far, far away… but it is still close: among the fields of Emilia, between Reggio Emilia and Parma, the heart of the food Italian excellence. Three generations ago, before becoming millers, we were farmers: we believe that knowing how to work the land and how to cultivate the soil have taught us a lot about how to do well what we do for passion. The knowledge that guides us comes precisely from our contact with the soil. For example, today we still choose the grain by hand as it was once. However today’s technology helps us to raise even more the quality and safety standards of our products: our eyes are helped by sorting machines that analyze the individual grains of wheat automatically, at great speed, discarding those that would not guarantee the best quality of the flours.
We are millers in Borzano of Albinea (RE) and Vicofertile (PR) and with experience, passion and technology, we create high quality flours for business, industry and retail. In fact, our range includes more than 50 types of flours and we have already developed more than 300 different mixtures for our customers.
We offer superior stability and security: the experience and passion of our millers, the technology of modern mills and the accuracy of our laboratories that make checks on 100% of the flours are strong guarantees.
We are also certified according to the UNI EN ISO 22000: 2005 standards for the management of food safety and we follow HACCP protocols.
We are able to respond to every need of supply thanks to the great capacity of our plant of 700 ton / 24h and to the fast delivery service that our logistics structure allows us.