GENERAL CATALOG

A FAMILY COMPANY

Molino Dallagiovanna was founded in 1832 by Ernesta as a wheat collection point before evolving with the family's first stone mill. In 1949, the transition to a roller mill spurred rapid growth, establishing the company in the Italian market.
By 2000, it had a research lab and in-house bakery, ensuring product quality. The 2010 launch of a marketing office marked its expansion into international markets.Today, led by the 5th and 6th Dallagiovanna generations, it stands as a leading Italian mill, exporting to over 60 countries worldwide.

THE ITALIAN FOOD VALLEY

Gragnano Trebbiense is an OLD but GOLD Town. Even the name Gragnano would therefore originate from “grano” (wheat) and granaries.It’s territory, like the neighboring towns of the entire province of Piacenza, is rich in soft wheat fields which, as if protected by a blessing, provided abundant and excellent quality productions wich made it necessary to build more capacious granaries every year to store the harvest

Since 1832, we’ve taken care of the milling process from top to toe.

We have a unique 6 step process that starts with our crops and ends on the table.

Why are we the only ones who still wash our wheat?

Wheat can be prone to flaws and impurities, which is why most mills will clean their wheat prior to grinding it. What few know is that there are different methods to clean it.

SUPERIOR WHEAT FLOURS, WASHED WHEAT FLOURS

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Choosing the best wheat

Testing and quality control of the wheat

Washing impurities with LAVAGRANO and optimal hydration

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Rested and packed

The flour is testedby technicians

Slow and cold process to preserve color and aroma

SUPERIOR WHEAT FLOURS, WASHED WHEAT FLOURS

Choosing the best wheat

Testing and quality control of the wheat

Washing impurities with LAVAGRANO and optimal hydration

Slow and cold process to preserve color and aroma

The flour is testedby technicians

Rested and packed

PRODUCT CATEGORIES

PIZZA

PASTA

PASTRY

RETAIL

ALL USE

PIZZA

The flours from Molino Dallagiovanna are highly regarded for making pizza due to their quality, careful selection of raw materials, and innovative milling processes. They offer a wide range of flours suitable for different types of dough, from long fermentation to Neapolitan pizza and lighter, more digestible versions.

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PASTA

The flours from Molino Dallagiovanna are ideal for making fresh and dry pasta, thanks to their superior quality, meticoulous selection of raw materials, and innovative milling techniques. They ensure perfect elasticity, excellent cooking resistance, and a rich flavor, making them suitable for a wide variety of pasta types.

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PASTRY

Molino Dallagiovanna flours are perfect for baking and pastry, thanks to their exceptional quality, meticulously selected ingredients, and advanced milling techniques. They ensure flawless consistency, excellent rise, and a refined taste, making them ideal for everything from classic cakes to delicate pastries and leavened specialties.