MILLING ART AND FAMILY TRADITION
Molino Quaglia's history dates back to 1914. Angelo Quaglia started a small stone-grinding mill by the river Adige. Then, his son, Annito Quaglia, moved from the river to the dry land. Today, the mill has become an important figure in the Italian milling industry thanks to the three brothers Lucio, Chiara and Andrea Quaglia.
Molino Quaglia is a family business that since 1914 has milled only the finest grain. At the age of 13, Angelo Quaglia, the founder of today's mill, left his family who had been millers since 1856, to start a small stone-grinding mill built on rafts moved by the waters of the river Adige. Then, in 1937, he moved from the river to dry land, at Vighizzolo d d'Este (near Padua), where the mill grew to industrial sizes (1947) under the guidance of his son Annito Quaglia. Petra Molino Quaglia carefully selects the best wheat thanks to long-lasting relationship with trusted farmers. Petra’s Flours are mildly grind-milled, come from organic or conventional wheats mostly grown in Italy and in the surrounding EU countries. Petra flours are milled using the innovative Augmented Stone Milling process. It guarantees the highest food safety achievable today and the perfect calibration of granulometry, while preserving the ancient taste of flour. The result is a line of top-quality and easy-to use flours dedicated to food professionals.
