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.