Molino Dallagiovanna has stood for nearly 200 years in the hills of the Trebbia Valley in the province of Piacenza. Founded as a grain milling business in 1832, it has always combined the best of each era and is now in its sixth generation. The family of the same name boasts a mill that is contemporary in its respect for tradition, where nature, man and machines live in synergy in search of the perfect blend.
The Production Manager chooses the best grains, all from the EU, USA and Canada, certified and stored at the mill in a totally natural way. The grain is then washed in potable water, a practice that has now disappeared for economic reasons but is essential for a milling process that is homogeneous, gentle and respectful of the organoleptic properties of the grains. We then move on to the computerized, state-of-the-art milling plant, flanked by the professionals of Dallagiovanna's two laboratories: the Analysis and Research laboratory and the White Art laboratory, in collaboration with the best Masters and Chefs in the industry and with Alma and CAST Alimenti, Italy's leading cooking schools.
Heedless of the logic of the market, Molino Dallagiovanna favors quality over quantity and today boasts a name guarantor of excellence in the high-level White Art sector with more than 50 Special Flours, a gluten-free line and a line of professional semi-finished products.
For more information: www.dallagiovanna.it
