About Molino DallaGiovanna
Molino Dalla Giovanna was established in 1832, and has been a family business for six generations. It is located in Piacenza, the heart of Pianura Padana, the only location in Italy where soft wheat is grown.
Nowadays, Molino Dallagiovanna is one of the best producers in Italy of high quality flour for professional use. Joining the highest level of research and production technology, with the passion and expertise for original, Italian food excellence.
Molino Dallagiovanna is the only mill in Italy that wash all of their grains before milling.
Pierluigi Dallagiovanna, is personally responsible for the selection of the grains. Everything about their flour is special. Dallagiovanna’s intuition in choosing the most suitable grains, their methods of analysis and research, and their combination of traditional processes and avant-garde machinery guarantees an outstanding finished product.
Besides the traditional 00 flours, Dallagiovanna have a range of flours for pizza, enriched with wheat germ - The Nobilgrano range, for a crispy, flavourful and digestible pizza. There is also a range of Organic and Gluten Free flours, as well as thee Uniqua type 1 flours. Prefered for more healthy, balanced diet. The ability to mix and blend the different types of flours enables them to adapt their recipes in order to get the best flour for each specific use; pizza, pastries, bread, pasta etc.
Did you know
Their “00” soft wheat pizza flour has been studied and developed by Molibo technical experts, together with the best Neapolitan Pizza Chefs and it has been officially approved and certified by the famous national Verace Pizza Napoletana Association (AVPN).