Molino Dallagiovanna



Category: Flour 

Founded: 1832
Origin: Piacenza, Italy

Why Molino Dallagiovanna?

  • Choice of Grain: Pierliugi Dallagiovanna travels to the main Italian markets every week to select the various types of grain.
  • Cleaning of wheat: The only mill in Italy to wash their wheat with drinkable water. This process eliminates a greater number of impurities, making for a more uniform level of grain humidity.
  • Milling & Resting Wheat: A slow temperature-controlled milling process. This process allows for the protection of proteins and starch in the flour. Consistency, is one of the most important aspects of MDG.


Pizzas created with Dallagiovanna flours have fragrance, flavour and crispiness. They are also perfect for modern technology and methods such as cold fermentation. Molino Dallagiovanna value quality over quantity: alongside the tradition of cleaning the wheat to improve the reaction of proteins and starch, there is a milling ethic of not heating the grains, in order to maintain their organoleptic properties.

The perfect flour for the authentic Neapolitan pizza chef. Approved by AVPN, the protection consortium for Pizza Napoletana, Molino Dallagiovanna flour is brings out pizza's finest characteristics: the speckled outer crust and soft texture.