Flour

Molino Dallagiovanna has been producing flour since 1832, when the first millers in the family decided to try their hands at the industrial trend sweeping Europe at the time. Today, the business is run by the 6th generation of the family and produces over 300 types of highly respected flours for pizza, pasta-making and specialty baking. Unique to Molino Dallagiovanna is a slow and gentle milling process, which preserves natural taste and aroma of wheat grains, also it is the only mill in Italy that wash all of their grains before milling. Molino Dallagiovanna flour is a favourite of many professionals, including the chef Massimo Bottura of 3 Michelin Star, Osteria Francescana in Modena.

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