Created for the artistry of fresh pasta, this Italian flour collection unites heritage and modern performance in a way that feels natural in the hands of chefs and artisans. It begins with a finely milled soft-wheat flour, ideal for classic fresh ribbons, filled shapes, and pressed pasta—easy to work, beautifully elastic, and loved for keeping pasta naturally golden for days, even when unpasteurized.

Alongside it is a more rustic, semi-wholemeal flour, rich in fibre and minerals, with a deeper aroma and gently coarse texture that gives wholegrain pasta its satisfying bite and helps sauces cling generously. For contemporary kitchens, there is also a flour created specifically for fresh pasta destined for freezing, designed to stay supple and intact without cracking, while preserving its colour and delicately textured surface.

The range continues with a clean, extracted flour perfect for delicate dumplings like gnocchi, appreciated for its fine, even grain and dependable results. Complementing these are durum semolina and remilled semolina, for those who enjoy a firmer, more traditional chew—used alone or blended to strengthen structure and shorten cooking times. Completing the family is a ready-made blend of soft wheat and premium durum, offering the best of both worlds: sunny yellow pasta, pleasing consistency, and graceful cooking.

Together, these flours form a complete toolkit for fresh pasta that is expressive, resilient, and unmistakably Italian.

Shaped by more than a century of Italian milling know-how, this artisan bread-flour collection is a baker’s language: responsive, expressive, and ready for every kind of dough—from simple daily loaves to patient, slow-risen creations. The soft-wheat range begins with lighter, easy-to-handle flours ideal for direct doughs, then progresses to slightly stronger blends for everyday breads and regional favourites like piadina. From there, it moves into more structured flours created for medium-to-long direct methods and quick-rising yeasts.

As the strength increases, the palette opens into flours designed for breads with an open, airy crumb—think ciabatta and baguette-style loaves—followed by high-performance flours made specifically for long leavening. There are options dedicated to biga and extended fermentation: formulas suited to 12–15 hours, then to longer direct methods and biga of 7–13 hours, 10–18 hours, and finally very long ferments of 18–24 hours and beyond, perfect for rich, enriched doughs and delicate festive baking.

Alongside these stand heritage and darker grains: remilled durum semola for rustic Southern-style breads and ciabatta, classic durum semolina for traditional loaves and pasta, and rye flours in light, medium, and wholemeal variations for deeply aromatic, darker breads. A dedicated family of flours milled exclusively from certified Lombardy wheat mirrors this same versatility—supporting direct doughs, medium-long leavening, and extended direct/biga methods—bringing a traceable sense of place to professional performance. Together, these flours form a trustworthy, inspiring foundation for bread that rises with personality, fragrance, and unmistakable Italian soul.

Forged from more than a hundred years of Italian milling expertise, this artisan bread-flour family is a true toolkit for bakers: dependable, nuanced, and ready to support every style of dough—from everyday table bread to long, quietly rising masterpieces. The soft-wheat range starts with lighter, easy-to-shape flours perfect for simple direct doughs, then moves into slightly stronger blends for daily loaves and regional favourites like piadina. Beyond that, more structured flours come into play, crafted for medium-to-long direct methods and swift, yeast-forward fermentations.

As the strength increases, the spectrum opens into flours dedicated to breads with a light, open crumb—ideal for ciabatta and baguette-style loaves—followed by high-performance options created specifically for extended leavening. Within the range are formulations tailored to biga and slow fermentation: flours suited to 12–15 hours, then others designed for longer direct methods and biga of 7–13 hours, 10–18 hours, and finally very long ferments of 18–24 hours and beyond, perfect for rich, enriched doughs and delicate festive baking.

Alongside these stand heritage and characterful grains: remilled durum semola for rustic Southern-style breads and ciabatta, classic durum semolina for traditional loaves and pasta, and rye flours in light, medium, and wholemeal profiles for deeply aromatic, darker breads. A dedicated group of flours milled exclusively from certified Lombardy wheat mirrors this same breadth of use—supporting direct doughs, medium-long leavening, and extended direct/biga processes—offering a clear sense of origin alongside professional reliability. Together, these flours provide a confident, inspiring base for breads that rise with depth, aroma, and a distinctly Italian spirit.

Created for pâtissiers who seek both delicacy and reliability, this pastry-flour collection offers a considered base for every sweet creation—from simple, buttery biscuits to ambitious, long-leavened showpieces. At the gentlest end of the range are soft, low-protein flours that give shortcrust pastry its ideal character: easy to roll and shape, then wonderfully crumbly, crisp, and tender once baked. A touch stronger, finely tuned cake flours create batters that rise evenly, baking into light, soft crumbs with a fine, regular texture.

For laminated doughs, the line includes resilient blends formulated to endure intensive mixing and repeated turns, yielding puff pastry and croissants that rise tall, bake to a delicate shatter, and resist unwanted shrinkage. From there, the range moves into more elastic, high-protein flours designed for modern cold processing and freezing, supporting slow, controlled fermentations while preserving a strong gluten network for dependable volume and flexible production schedules. For enriched doughs, dedicated blends embrace butter, eggs, and sugar with ease, producing brioches and viennoiserie that are pale-gold, airy, and softly indulgent for days.

To honour the grand classics—panettone, colomba, pandoro, babà, and other long-rested doughs—there are exceptionally robust flours, including a refined, fibre-enriched option that encourages rapid, high rise without sacrificing structure, and an ultra-performing choice for medium-to-very-long fermentations (from about 18 up to 72 hours), giving a honeycombed, open crumb and excellent fat absorption. Completing the ensemble is a specially “rested” flour, matured for additional weeks under controlled temperature and humidity, prized for its stability, aroma, and resilience in the most demanding sweet leavenings. Together, these flours turn technique into assurance and imagination into pastries that look as exquisite as they taste.