Our flour is the product of long-standing expertise

Our flour is the product of long-standing expertise

We could start thus – there was once an old mill in the heart of Romagna. It was 200 years old. And that mill was taken over by Igino and Elido Naldoni in 1940. Igino and Elido were succeeded by their children, and later by their grandchildren who developed that small company, making it the landmark of excellence it is today. You might remark that it is a lovely story… but this is actually what took place. Which means that, the products offered by our mill today are the result of long-standing experience in the milling art, of expertise on wheat types, on the flour-making culture, and of a deep passion handed down through generations.

This is why our product can precisely meet all the demands of the food industry and of the most expert user, the professional, whether baker, pizza maker, pastry cook, pasta maker or chef.
Doubtless, since those days, the process has been enriched with all the requirements of modern production, namely updated technological solutions, very high standard quality control on both wheat and the finished products, ongoing research, and a diversified proposal of wheat and milling methods.

Besides awareness of the importance of the product’s service contents, over the years, Molino Naldoni has perfected increasingly efficient logistics that are today available at the new facility based in Faenza.