Our Story · Milled in Italy since 1415
Everything Is Born From a Grain
Two families. Six centuries. One mill that never stopped turning.
Modern Artisans
Centuries of milling wisdom, carried forward by generations.
Agugiaro & Figna Molini was born from the union of two great Italian milling families, each with roots stretching back centuries, each shaped by an uncompromising devotion to the grain, and each bringing a fundamentally different mastery to the partnership. The Agugiaro family acquired a historic Curtarolo mill in 1831; today, the eighth-generation CEO leads the company. With a long tradition in foodservice, they created Le 5 Stagioni, the world's first brand of technical flours dedicated to pizza, developed when the very idea of a flour engineered for the pizzaiolo's craft was entirely new. The Figna family built their Collecchio tradition over more than ten generations, cultivating a different excellence: a precision manufacturing culture that supplies some of the world's most demanding food-industry clients with the consistency and scale that industrial baking and professional production require. Together, they operate three technologically advanced production facilities, in Curtarolo (Padova), Collecchio (Parma), and Magione (Perugia), housing nine mills in total: three stone mills that honor the ancient craft, and six cylinder mills that define its future.
600+
Years of milling history
96
Countries served
9 mills
Across 3 facilities
200+
Product references
100% renewable energy
All three facilities powered entirely by renewable sources; zero fossil-fuel dependency across the full milling operation.
FSC-Certified Packaging
Every bag produced with a plastic-free coating and no intentionally added PFAS; fully responsible packaging from source to shelf.
300K+
Tons of wheat milled annually
3
R&D & innovation labs
5
Protected supply chains
Philosophy
“Quality flour is not made at the mill, it begins in the field, with the choice of grain.”
The Two Families
A union that makes strength
Padua · since 1829
Agugiaro
The Agugiaro family's history became intertwined with a centuries-old Paduan mill in 1829, taking ownership in 1831. That mill, grinding since 1415, is the deepest root of our story, and still turns today at Curtarolo.
Parma · since 1874
Figna
In 1874 the Figna family moved from Lugo di Romagna to Parma to found their mill in Valera. Their success led to a second plant in Collecchio, diversifying durum and soft wheat and automating the full production cycle.
Six Centuries
The timeline of a mill that never stopped
The first grain is milled
A mill begins grinding wheat in the Paduan countryside, the start of more than six centuries of continuous milling.
The Agugiaro family
The Agugiaro family's history joins the historic mill in 1829 and takes ownership in 1831.
The Figna family
The Figna family founds its mill near Parma, later expanding to Collecchio to mill both durum and soft wheat.
The Magione mill
After the Second World War, the Magione plant in Umbria is founded for artisan flours, a craft soul it keeps to this day.
Two families become one
The two historic milling families unite as Agugiaro & Figna Molini, combining generations of knowledge under one name.
Bosco del Molino
The company plants a forest, 18,000 trees to offset the CO₂ produced by its plants, a legacy for the future.
A Benefit Company
Agugiaro & Figna becomes a Società Benefit, writing environmental and social responsibility into its purpose.
From Italy to your kitchen
Italy's #1 pizza flour brand, milling for 96 countries, now direct to bakers and pizzaioli in the United States.
By the Numbers
Scale without compromise. Innovation without abandoning roots.
Agugiaro & Figna grinds 300,000+ tons of wheat every year across nine mills, yet every bag carries the same attention a family miller would give a single sack. That balance is a conscious decision, made across generations, to grow only as fast as quality allows. Sustainability is built into every step: all three facilities run on 100% renewable energy, and packaging is exclusively FSC-certified, including the innovative Qwarzo® coating, a plastic-free, PFAS-free alternative to conventional materials. A certified Benefit Company since 2024 and active B Corp candidate, Agugiaro & Figna holds itself to a standard that goes well beyond the bag. For the U.S. market, that commitment extends to the wheat itself: every flour imported is free from pesticides, because great flour begins with clean grain.
Spotlight
Il Bosco del Molino
The Forest of the Mill
Inaugurated on Italy's National Tree Day, Il Bosco del Molino, the Forest of the Mill, is 18,000 trees planted across 13 hectares at the Collecchio facility, designed to absorb up to 220 tons of CO₂ per year, fully offsetting the combined emissions of all production plants. This is an actual forest, on actual land, right in front of the mill, designed with precision-agriculture techniques and maintained without plastic, open to employees and to local schools for environmental education.
The same hands that mill the flour planted the trees.
Where everything begins
In the heart of the Po Valley, our Collecchio site is the perfect balance of milling tradition and advanced technology, where every process is designed to enhance the character of the grain and deliver flour of reliable, consistent quality, batch after batch.
Three Mills, One Standard
Where we mill
Parma · PR
Collecchio
The hub of our production capacity, historic site, state-of-the-art plant, ISO 22000 certified.
Padua · PD
Curtarolo
Specialized in selected grains and semi-finished products, powered by renewable energy.
Perugia · PG
Magione
An Umbrian mill devoted to artisan craftsmanship and a deep connection to the land.
The Craft
Our Milling Process
Wheat sourcing begins with an in-depth knowledge of soil and climate, cultivation techniques, and the specific characteristics of each variety and harvest. Only grains selected for protein quality, organoleptic properties, and varietal consistency reach the mill. Before milling, every grain passes through an advanced optical sorter that analyzes each kernel individually, removing any that fails to meet the standard for weight, color, shape, or contaminants. The milling itself is gentle and progressive, carried out through precisely calibrated rollers applied to individual wheat cultivars, preserving the native characteristics of each variety rather than blending them away. The result is a flour that carries the full identity of the wheat it came from, with the consistency and technical performance professional kitchens demand.
Our Commitment
A legacy for the future
We believe milling for centuries means milling responsibly. Through the Bosco del Molino and our path to becoming a Benefit Company, we are building a business that gives back to the land that feeds it.
The Craft
Quality you can certify
Six centuries of experience live in every bag. Our flours are milled to exacting rheological specifications and backed by globally recognized certifications for quality and food safety, so a professional in Naples and a home baker in New York can trust the same consistent result.