Molino Quaglia is a family business that from 1914 has milled only the finest grains.
At the age of 13, Angelo Quaglia, the founder of today's mill, left his family who had been millers since 1856, to start a small stone-grinding mill built on rafts moved by the waters of the river Adige. Then, in 1937, he moved from the river to dry land, at Vighizzolo d d'Este (near Padua), where the mill grew to industrial sizes (1947) under the guidance of his son Annito Quaglia.
Since 1989, the company has been run by the three siblings Lucio, Chiara and Andrea Quaglia.
It is currently the only industrial-sized Italian mill to have developed a modern stone-grinding process that uses the most advanced technologies for cleaning the grain of foreign bodies, weeds and mycotoxins, in a production environment that protects the flour from external contamination, all the way from the millstone to the sack.
Meanwhile, Molino Quaglia's new stone grinding wheels see only common wheat grown in Italy with a short supply chain that helps both the environment and the consumer: integrated agriculture techniques, preservation using the cold technique instead of insecticides, thorough cleaning of the silos that store the wheat and flour, and Italy's only state-of-the-art optical sorter to guarantee traceability from field to fork and the maximum food safety achievable today.
Among the unique features of Molino Quaglia is the "fabbrichetta" (little factory) for toasting bran and wheat germ and, since 2013, a plant for the germination and assisted fermentation of cereals and pulses in a mother yeast culture, which boasts a patent that is exclusive in Europe.
However, flour from the mill amounts to nothing if the tradition of how to use it best becomes lost. The old Molino Quaglia building, no longer home to millstones, was given new life in 2002 as a school known as "Il Laboratorio®", which, with its 5 storeys kitted out for production and multimedia teaching, has now become the largest, most complete business school inside an Italian mill, where it is possible to learn the “white art” in the very place where the main ingredient of our diet comes from, and, at the same time, management and sales techniques to make your own company successful. Il Laboratorio® gave birth to the projects Università della Pizza®, Accademia del Pane®, PizzaUp® and Pasticceria Dinamica®.