HomeFrom Wheat to Flour to Food

From Wheat to Flour to Food

Somewhere between water and grain, there is always a mill. In a country like Italy that boasts a long history of consuming large quantities of cereals and other grains, the art of milling has reached a level nearing perfection. The selection of the best cereals on the shoulders of centuries of experience is still today an Italian prerogative.

Originally, it was the windmill, spread throughout the entire national territory. In the 19th century, the industrial revolution brought modernization to the sector, with powered rolling mills and faster and more abundant flour production. Through this combination of tradition and technology, Italy's milling industry was able to conquer a relevant position at the European and international level for both Durum and common wheat, both in terms of the number of plants and volume of output.

The evolution of the industry is now moving towards sustainability. Italian millers are not only producers, but traders, logistical operators and innovators. Some of them have opened new doors, like Casillo, a group that in recent years started a trading company, invested in increasing maritime traffic and bringing down costs through the use of renewable energy.

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