Collection: IAQUONE MILL FLOUR

Traditionalists of Innovation. The ancient milling culture has been further enriched by the Research and Development project (High Quality and Digestible Italian Pizza), in which the extensive technical work carried out by various associations, including master pizza makers and artisan professionals in the world of bread-making, fresh pasta, and pastry making, meets the expert art of selecting, processing, and blending the infinite varieties of grains, alternative cereals, and noble natural ingredients such as sourdough starters. A modern rheological laboratory and a center for technical testing and training complete the IAQUONE Milling facility, ensuring the consistent quality of our products and contributing significantly to research and development.