The land around Piacenza is brimming with products, ideas and projects that have made the area an economic leader in many sectors.
The motto "Placentia floret" was often stamped on coins in the sixteenth century to highlight the flourishing agricultural activity that made this city a leader in contemporary food production.
However it was only in the nineteenth century that advanced industrial technologies started to become fundamental to this level of excellence, enabling the more intrepid of its citizens to become businessmen, people who moulded the city’s history.
This was the case with the Dallagiovanna family who, thanks to the determination of its great-great grandfather, made full use of the traditions of a land rich in cereals, mills and water.
Molino Dallagiovanna was founded in 1832, with the purchase of a stone mill, and it continued to develop over the next two centuries thanks to constant modernization, while maintaining its intrinsic respect for traditional milling techniques.
After the installation of a cylinder mill in 1949, a second was added in 1960 and then a third in 1975, and finally in 2001 the ultra-modern Bühler was installed.
This story continues to the present, over almost two hundred years of profound changes, reflected in a steady increase in production, always adhering to the ethic of slow milling to respect the organoleptic qualities of the grains.
Thanks to computerization and the constant help of Pierluigi, Sergio and Andrea and sons, the new generation of pioneering entrepreneurs, the business originally founded by the Dallagiovanna family continues today, under the aegis of contemporaneity, and the perfect balance of tradition, innovation and respect for the environment.
In 2015, Molino Dallagiovanna expanded its facilities with a brand new area: inside of this new space, 25 silos for flour storage and the new Bühler plant, which can mix 23 pure milled flours, guaranteeing higher quality and even more specific varieties for the single sectors of the Art of Flour. The new area also houses all of the flour movement processes, now exclusively through air power, no longer using auger mixers. This method prevents the formation of flour deposits and insect infestations, producing safer products, in particular from a hygiene standpoint.