There's a thread that ties Molini Pivetti's over 150-year history to the future of baking. It's the ability to innovate without losing touch with the land, focusing on the quality of the flour, the sustainability of the supply chain, and the development of professionals. A vision that unfolds along three pillars: regenerative agriculture, professional development, and gastronomic creativity expressed through flour.
In terms of regenerative agriculture, Campi Protetti Pivetti is the most advanced agri-food innovation project in the Emilia region. For ten years, it has united farmers around a rigorous set of guidelines that guarantee quality and protection in the selection and cultivation of local grains. It was the first supply chain to be certified by the international body CSQA , and, with the Campi Protetti Pivetti Sostenibile brand, part of it is now recognized and certified as "sustainable." This work has led to the creation of the 100% Emilian Gran Riserva and Sustainable Agriculture flour lines.
The Emilian grain supply chain goes digital
The supply chain is also a model of technological innovation thanks to its partners xFarm Technologies, which ensures digital monitoring and traceability of every agricultural stage, and Yara Italia, which has introduced a customized nutritional plan to improve the yield and quality of soft wheat while respecting the environment. "Campi Protetti Pivetti has changed the relationship between the mill and farmers, transforming it into an ongoing and shared collaboration," explains Alessandro Zucchi, Supply Chain Projects Manager. "Future supply chain activities will be geared towards responding increasingly concretely to developments in European agricultural policy and the new challenges related to the sustainability of the sector."
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Source: Italy at the Table