A deeply rooted vocation
For 40 years we have been searching, experimenting and innovating to offer our clients new fragrances, new processing possibilities, new products and new experiences, with a constant element: quality. Today as yesterday, the knowledge of the grains and the ability to create the most suitable selections allow to realize products that meet the needs of the client, ensuring constant characteristics.
Our flour is the result of a careful selection of raw materials and of constant quality control during all stages of the production chain. Tradition and innovation are the values on which we have based our work so that you may always count on a top quality and consistent product that preserves the flavour and fragrance of our territory.
A vast range of flour for professional uses, especially dedicated to bakeries and baking industries, and of products for baking and fresh pasta are the outcome of our daily relationship with the demands of our customers and of our cooperation with master bread and pizza makers.
June, the wheat is ripe... the wheat is ORO PURO!
It has always been the case in the countryside that in mid-June people start harvesting grain and continue until the end of the month or early July. In the past…
Dough digestibility: some pizza are different!
What makes a pizza more or less digestible? From rising to toppings, our tips for a light, and tasty, pizza. If there is one thing that finds pizza lovers all…
The 2nd edition of the Molino sul Clitunno Pizza Trophy has been postponed to November
The eagerly awaited Pizza Molino sul Clitunno Trophy has been rescheduled for November, to be held in Bastia Umbra at the "Umbria Fiere" exhibition center, during…
Online the next date of the In-training courses
Starting from 3 - 4 October 2022 with the Pastry Laboratory, the season of training courses at the Antico Fienile Academy will restart, important training events…
“In•formazione” Training Courses
Training, a value to share
In our headquarters in Trevi, we have created a Training Academy where we welcome our customers and all companies that wish to discover the characteristics and potential of special Molino sul Clitunno flour. A totally renovated barn has become a classroom-laboratory in which professionals of ‘bakery as an art’ meet masters of pizza, bread and pastry making to share experiences and methods. Sharing this experience with our customers, with experts and with professionals of ‘bakery as an art’ is essential for our growth. Sharing gives us the possibility to offer innovation whilst maintaining the tradition that has made our products so appreciated all over the world.
Quality, first of all
Our products are made using carefully selected wheat. Stringent quality checks performed during each stage of production guarantees total traceability.
Our flour does not contain enzyme-based improvement agents, additives, stabilisers or artificial preservatives.
We are proud to have obtained the BRC (British Retail Consortium) and IFS (International Food Standard) certifications, which attest to the certified quality of each stage of the production chain.
Rediscovering the bond with our roots to thank those who have preserved them and hand them down to the next generations