Also on their way - bread and pasta for everyone...

Finally we have completed image publication for our flour lines.

And here are the late-comers!

  • making bread (far pane)

    It is the most widespread flours, if talking about typology or grinding variety or for the quantity and quality of blended grains.
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    farpane
  • making pasta (far pasta)

    Pasta flours are regrouped in three categories. However, all have some common characteristics and one common goal.
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    farpasta
  • making flour (far farina)

    For years the Mills' analysis laboratory has studied the best blends for any occasion, as well as packaging personalised recipes for outer recipients.
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    farfarina
  • making bio (far bio)

    With a line dedicated to the production of flours made for biological agriculture, the Dallagiovanna Mill establishes itself as a continuous reality, thoughtful to territorial needs, flavour and marketing evolutions.
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    farbio