MIXING HISTORY AND INNOVATION
Ermanno
«I started as a boy helping my father at the mill. it all started that way, a little bit for fun, and after a long time, I still enjoy it.»
CREATIVE MIND AND VISIONARY, ERMANNO IS THE HEART OF THE MILL AND THE INVENTOR OF THE WHEAT GERM ROASTING PROCESS.
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THE SELECTION
Alberto
“Choosing the grain is the first step. The challenge is making the same flour from different grains each time.”
ALBERTO HAS THE “MILLER’S EYE”; SINCE CHILDHOOD HE HAS LEARNED TO SELECT THE BEST CROPS.
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CREATING THE BLENDS
Alan
«Producing so many different flours is a lot of work, but it's the future and that's what people like.»
ALAN ALWAYS HAS HIS HANDS COVERED IN FLOUR. HE IS THE ONE WHO EMBODIES THE EXPERIENCE INHERITED BY THE FAMILY, A REAL FORCE OF NATURE WITH A PASSION FOR WHEAT.
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DENTI'S WORLD
Sabrina
«Part of our job is to teach professionals how to use our flours to get the most out of their products.»
SABRINA REPRESENTS THE COMPANY’S COMMITMENT TO TRAINING AND ITS OPENNESS TO NEW INITIATIVES.
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FROM EMILIA AND BEYOND
Fabio
«The demand for Italian flours abroad continues to grow. They look at us with interest, because they know it's our tradition. Then, once they try them, they fall in love.»
FABIO ACTS AS AN AMBASSADOR FOR THE FAMILY’S TRADITION AND EXPERIENCE, BOTH IN ITALY AND ABROAD.
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THE FUTURE
Letizia
«Dealing with food means dealing with people's well-being. We're not just producing flour, we're producing culture.»
LETIZIA HAS SEEN THE COMPANY GROW ALONGSIDE HER AND, WITH A FRESH APPROACH AND LOTS OF ENTHUSIASM, SHE ACCOMPANIES THE BUSINESS TOWARDS THE FUTURE.
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