Molino Dallagiovanna, a company founded in 1832 in Gragnano Trebbiense in the province of Piacenza by Mrs. Ernesta, recently made waves at the Fancy Food Show. This annual event brings together culinary experts, industry professionals, and food enthusiasts from around the world to showcase the latest trends and innovations in the food and beverage industry.
The company’s humble beginnings revolved around the marketing of grains collected from local farmers using the traditional barà, an ancient horse-drawn buggy. These grains were then transported to neighboring mills for grinding. However, Molino della Giovanna’s trajectory took a transformative turn in 1870 when they acquired their first stone mill, which was powered by the water from Rio Vescovo, owned by the Visconti di Modrone family. An interesting historical note is that the mill had a mass easement to the curia, which was redeemed in 1926 for 5.64 dollars (10,000 liras).
In 1949, the destiny of Molino della Giovanna took an even more significant shift when Guido, Renzo, and Vittorio Dallagiovanna assumed leadership of the company. Fueled by their strong industrial spirit, they constructed the company’s first cylinder mill, located at the site where the grain silos now stand. This mill was soon followed by a second one in 1953. The Dallagiovanna name still resonates within the company, evident in its current name, Molino Dallagiovanna G.R.V.
Throughout its nearly two centuries of existence, Molino Dallagiovanna has undergone profound transformations while retaining its core strengths. The company’s commitment to meticulous grain selection, resulting in balanced and consistent blends, sets them apart. Additionally, Molino Dallagiovanna stands out as the only major mill in Italy that still performs the essential step of grain washing, ensuring optimal cleanliness. This process, coupled with slow and gentle milling, pays homage to the organoleptic components of the grain, reflecting the company’s dedication to continuous improvement, innovation, and research and development.
Molino Dallagiovanna boasts an impressive range of over 400 flours, catering to various culinary needs. Their offerings include traditional flours for bread, pizza, pasta, and cakes, as well as gluten- and lactose-free lines. Among their recent additions are the highly acclaimed “leDivine” line, featuring flours made from premium Italian wheat. Additionally, the “Uniqua” line offers multi-purpose flours that satisfy both taste and well-being. The “Oltregrano Blends” line aims to provide doughs with ease of use, uniqueness, and excellent baking performance. Finally, their tailor-made flours are meticulously crafted and balanced to meet the specific needs of each customer.
In the realm of pastries, Molino Dallagiovanna is an undisputed leader in Italy. Their “leDolcissime” line comprises seven remarkable references: Frolla 130, Frolla, Sfoglia, Brioche, Brioche Soft, Panettone, and Panettone Z. Notably, the development of Panettone and Brioche Soft received invaluable contributions from Master Pastry Chef and Lievitista Achille Zoia. Complementing the “leDolcissime” line is “Rinfresco del Lievito Madre,” a flour born from a collaboration with renowned Master Pastry Chef Iginio Massari.
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