WHO WE ARE

HISTORY - THE FUTURE CULTIVATED WITH CARE
Molino Grassi was born in 1934 as a soft wheat transformer for bread making. In the 1960s, the family started the semolina production by installing one of the first durum wheat processing lines in Northern Italy.


But it is in the 90s that the Fats manage, among the first, to grasp the importance of organic, opening up to new markets and stable collaborations with international brands. Since then, it has researched and used only the best raw materials to offer superior products, both in terms of quality and nutritional values.


Now in its fourth generation, today Molino Grassi is one of the organic leaders, as well as a recognized point of reference for experimenting with new varieties of wheat and types of product. An attitude towards innovation that also involved the relationship with the agricultural world, redefined through a new, more collaborative and less competitive supply chain approach.


From such an important history, excellent flours and semolina could only be born, capable of transforming themselves into real sensorial experiences in the sign of tradition and territory.

 

Today the company has a state-of-the-art industrial complex, developed with the best technologies; the production plants grind 220 tons of durum wheat and 220 tons of soft wheat every day.

 

Every year Molino Grassi transforms over 120,000 tons of cereals: 70,000 of durum wheat for the production of dry and fresh pasta and 50,000 of soft wheat for the production of bread, pizza, confectionery products and fresh pasta.