Four generations of wheat and passion
We have been selecting and milling the finest Italian and European wheats for four generations. In the heart of Emilia Romagna, Molino Maioli produces natural, genuine flours, designed for every need. Bread, pizza, pastries, and pasta: our experience is a trusted ally for every recipe. Our work tells stories of family, of the land, and of hands that knead the value of tradition every day — always with an eye towards innovation.
Every bag is instilled with our history
We believe in flour that nourishes and brings people together. Our professional blends enhance the quality of the raw ingredients and help both artisans and families bring the authentic flavour of carefully crafted food to the table. Every sack that leaves our mill carries with it dedication, research, and respect for our roots. That’s why every Molino Maioli product is much more than just flour: it’s a connection to our roots, a daily expression of love for quality.
Molino Maioli
A time-honoured history
As early as the 1600s, on the banks of the S. Eulalia canal in S. Ilario, a mill was already turning wheat into flour — an essential resource for daily life. In 1926, Ottavio Maioli founded the business with his family, overcoming wars and hardships along the way. In 1965, his son Marino built the new premises, preserving the artisan spirit. The commitment remains the same: to offer a product that brings together nourishment and tradition.
Lorem ipsum dolor sit
Lorem ipsum dolor sit
[insert title]
[insert title]
Epochs and generations change, but for us the commitment remains constant so that what we produce makes “daily bread” not only a fundamental food but also a strong link with our deepest roots.
