Molini Pivetti celebrates 150 years since its foundation in 1875 by Valente Pivetti, who created a small steam mill for grinding soft wheat in Renazzo (Fe). Since then, the company has transformed into a large entrepreneurial reality, which today has three production plants, six storage centers, three advanced research laboratories and a maximum annual production capacity of over 450,000 tons of flour. In a century and a half of activity, the small mill has transformed into a protagonist in the milling sector, establishing itself on the international market, exporting the excellence of its flour to Europe, North and South America, the Middle and Far East.
To celebrate this important milestone, a commemorative logo and the photographic series “Farina in Opera” by photographer Simone Bramante were designed. When asked by Molini d'Italia, the official organ of Italmopa – to which Molini Pivetti is associated – to ask some questions related to this celebration and otherwise, Gabriele Maggiali , sales director of the Ferrara-based company, responded.
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How has the company evolved in terms of references?
«Molini Pivetti flours are designed to meet the needs of three distinct sales channels : industry , food service and retail , with specific lines for pizzerias, bakeries, pasta and pastries. Thanks to a responsible business model, firmly rooted in ethical principles and oriented towards quality and respect for the environment, the company has evolved by developing innovative skills, to guarantee increasingly efficient and reliable solutions. With this approach, Molini Pivetti has created a proprietary supply chain, the first to be certified by the international body CSQA , and launched product development projects, becoming a strategic partner for the food industries and, increasingly, for professionals. This is how the 1111.11~11110… lines were born, of flours such as Gran Riserva, 100% Emilian, or the one from Sustainable Agriculture , up to the most recent, dedicated to pizza chefs, the Special Line, which is inspired by the different pizza traditions with an innovative range of flours in 5 references that offer easy workability and maximum product yield, as professionals require».
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Source: Molini d'Italia