Raw materials and the people working on them are the two elements which make a flour great, not the milling techniques; experience, built up in years and years of practice, provides the artisan with a deep understanding of the raw material, and enable him to make an excellent product out of it, at each harvest.

Quality certifications are important, but even of greater importance is the trust-based human relationship between the producer and the consumer, and our century-long history confirms it.

We actively support the territory which we have a deep connection with, through the third party milling activity which makes flour self-production possible for dozens of families, preserving ancient and local seeds.

We want food excellence to be accessible to everyone. For this reason we are making production-chains agreements with small local producers and consumers, so that everybody can purchase high quality flours at fixed prices.

We are against GM products but in favour of scientifical research, which we consider fundamental. We are collaborating with researchers and farmers to develop a protocol that will implement ancient production systems aimed at solving the problem of mycotoxins and eliminating the use of synthetic products from cultivations.

Consumer awareness comes from comprehending the deep bond between the territory and the production system related to it.