Flour and semolina since 1934
Cultivating the future
Molino Grassi was founded in 1934, transforming common wheat for bread-making purposes. In the 1960s the family began producing semolina, installing one of the first durum wheat transformation lines in northern Italy. In the 1990s the Grassis were among the first to understand the importance of organic production, opening up to new markets and long-term partnerships with international brands.
Molino Grassi has continued to follow this path ever since, making sustainability one of its key cornerstones.
Because it is only by pursuing sensitive environmental policies that we can guarantee ourselves and the future generations a world in which nature and all of its precious biodiversity is able to flourish.
A sustainability project now in its fourth generation which has established Molino Grassi as a household name in the organic sector and consolidated its reputation for experimenting with new varieties of grain and product types. A commitment to innovation which has also redefined its relationship with the agricultural world by means of a new more collaborative and less competitive supply chain approach. The extensive knowledge Molino Grassi has acquired over the years couldn’t fail to translate into quality flour and semolina, guaranteeing genuine sensory experiences rooted in the local tradition.
Today the company boasts a cutting-edge industrial complex developed with the most advanced technologies; every day the production plants grind 400 tonnes of wheat divided in equal parts between durum wheat and common wheat.
Every year Molino Grassi transforms over 140,000 tonnes of grain for the production of dry and fresh pasta, bread, pizza and confectionery products.