The company founded by Valente Pivetti in 1875 is celebrating 150 years. From a steam mill for grinding soft wheat, in Renazzo, in the province of Ferrara , the company has become a large entrepreneurial reality, which today has three production plants, six storage centers, three advanced research laboratories and an annual production capacity of 245,000 tons of flour.
Over these 150 years, Molini Pivetti has transformed the small initial mill into a leading player in the sector , both in the national and international markets, exporting the excellence of its flour to Europe, North and South America, the Middle and Far East.
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The Professional Pizza Line with the Professional Pizza Azzurra, Pizza Verde, Pizza Rossa, Pizza Blu and Pizza & Pane Tipo 1 references, designed for classic Italian pizza with different leavening times. The Special Line , more recent, offers an innovative range of flours, such as Nafavola 320 and Nafavola 270 for Neapolitan pizza, Maggica, for pan and shovel pizza, Sorbole, for Emilian pizza, thin and particularly crunchy, and Incanto, specific for pre-dough and direct dough. The Gran Riserva Line , which offers three 100% Emilian flours from the Campi Protetti Pivetti short supply chain, a brand that guarantees a traceable and CSQA certified product , made with grains from the most qualified local area for the cultivation of soft wheat.
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Source: Italy at the Table