Making flour since 1832.The Dallagiovanna story is linked to the history
of flour since 1832 when, by milling grains, the family began to represent the
forefront of the new industrial spirit which was taking Europe by storm and
uniting science and craftsmanship for the first time. Over the years, this craft
has been continued by the new generations with the same pioneering and
Nowadays, the business is run by the 5th and 6th generations of the
family, offering a very wide and varied range of products which are validated
by the leading quality certifications and processed using the finest technology
of all time with the expertise passed down from one generation to the next.
There are over 300 standard and custom-made flours, a range of
gluten-free and lactose-free mixes specially-made for each sector of baking,
professional blends and specific flours for pizza with all the goodness of the
germ in wheat and various other grains.
Both all-purpose flours and flours which are researched specifically for
the various food sectors – pastry, pizza, pasta and bread – start and end their
journey in the Dallagiovanna laboratories.
In almost two hundred years, Molino Dallagiovanna has become one of the
most productive and forward-thinking milling companies, capable of exporting
the values and excellence of Italian food, demonstrating their intuition and
Sunday 10 May 2015