Florence  ·  7 - 9 February 2026
UniCredit S.p.A. Partner
Info&Services

Info&Services

Upcoming dates

  • N.19 · 7-9 February 2026

Contacts

Contacts
Italiano
My Pitti
Pitti Connect - Exhibitors 2026 News sections press Mediagallery
Florence  ·  7 - 9 February 2026
There’s flour… and then there’s flour
News
Edition 19
20.11.2025
TASTE invites you on a journey through ancient grains and alternative cereals, sustainable supply chains and milling techniques that enhance flavor, nutrition, and heritage; through lush fields and slow, time-honored gestures that keep both ancient mills and modern businesses alive, generation after generation. Because when it comes to flour and dough, technology steps in gently – always in service of the raw materials – to ensure the highest nutritional value of the foundational food of our civilization.
AGRIMO'

AGRIMO'

PUGLIA
MOLINO AGOSTINI

MOLINO AGOSTINI

PADIGLIONE CENTRALE / H/6
MARCHE
MOLINO ANGELI

MOLINO ANGELI

TOSCANA
MOLINO BONGERMINO

MOLINO BONGERMINO

PADIGLIONE CENTRALE / A/25
PUGLIA
friselline-cerali-det
Agrimo'
Born in the heart of Salento, this family-run farm cultivates local ancient grains with care and responsibility, using sustainable crop rotations and stone milling that preserves all the nutrients of the kernel. The result? Flours rich in fiber, vitamins, and minerals, yet with a low glycemic load and high digestibility, all packaged in recyclable materials
learn more 
PENNE_1
Molino Agostini
From the Marche region, millers for three generations: the mill produces exclusively organic flours thanks to a zero-kilometer supply chain made up of small local farmers who grow native grains in the countryside around Montefiore dell’Aso. Since 2023, the company has also been a Benefit Corporation for its commitment to environmental, social, and territorial sustainability.

discover more 
herobanner_MOLINOANGELI_T18
Molino Angeli
A long-standing family tradition rooted in the Garfagnana region, in the Apuan Alps, with its production center in Pietrasanta. Here, stone milling is the rule for type 1, type 2, and wholemeal flours, all made from Tuscan soft wheat and rich in trace minerals.

discover more 
TIPO11
Molino Bongermino
Founded in 2012 in Laterza, Apulia, this organic, short-supply-chain company combines stone mills with modern equipment. Their product range is extensive: durum wheat semolina, classic flours, specialty organic flours, as well as legumes and soup mixes.

learn more 
MOLINI DEL PONTE

MOLINI DEL PONTE

SICILIA
MOLINI FAGIOLI

MOLINI FAGIOLI

PADIGLIONE CENTRALE / P/37
UMBRIA
MULINO MARINO

MULINO MARINO

PADIGLIONE CENTRALE / H/18
PIEMONTE
PETRA MOLINO QUAGLIA

PETRA MOLINO QUAGLIA

PADIGLIONE CENTRALE / H/10
VENETO
VIVA LA FARINA

VIVA LA FARINA

PADIGLIONE CENTRALE / B/15
PIEMONTE
RUSSELLO-BIO_1
Molini del Ponte
In Castelvetrano, the archaeological heart of Sicily, innovation and memory coexist: modern roller mills work alongside ancient natural stone mills. The Drago family, now in its fourth generation, produces flours made from ancient Sicilian wheats such as organic Tumminia, a whole-grain durum wheat flour with aromatic notes of coffee and toasted hazelnuts. The brand is GRANI D’AUTORE®.

discover more 
Grano-OIRZ-2
Molini Fagioli
The green Umbrian hills hold a milling history dating back to 1947. Here several type 0 flour lines are produced, such as “Mite” (traditional), “Mite Plus” (balanced), and “Versatile.” Among the specialties is “Lieve,” ideal for direct doughs and short leavening times thanks to its fast gluten-network formation. But there is a flour for every need.

discover more 
sacco_1kg_Buratto
Mulino Marino
A family-run company rooted in the Langhe, now managed by the descendants of Felice Marino, who in the 1950s took over a mill equipped with stone wheels. Among their flagship products is “Sapori Antichi,” an organic blend of cereals such as spelt, rye, kamut, and enkir, and “Farina Buratto Pasticceria,” perfect for shortcrust pastries, cookies, and breadsticks.

learn more 
Petra-5078
Petra Molino Quaglia
A historic mill founded in 1914 in Vighizzolo d’Este (Padua), which in 2006 launched the Petra line: a project dedicated to rediscovering stone milling. These flours are created through a process called “Augmented Stone Milling”: the grains are selected, calibrated, and stone-milled, but with modern technologies that ensure stability, safety, and consistent performance. This is why they are so loved by pizza professionals.

discover more 
Viva_segale
Viva la Farina
More than a mill, this brand represents a collective project uniting farmers, millers, and bakers. From Piedmont to Southern Italy, passing through Tuscany, the cereal supply chain of 19 companies is monitored down to the smallest detail: from seed selection to single-pass milling on volcanic stone. Among their “alternative” cereals are rye, pink chickpeas, and saragolla wheat.

discover more