Project Description
– The story of the Molini Fagioli began in 1947 thanks to its founder Marco Fagioli. In 2003 Molini Fagioli was bought by Agugiaro & Figna Molini S.p.A to integrate its skills and experience.
– Today, Molini Fagioli has increased its commitment to sustainability by focusing on and specialising in sustainable agriculture, quality supply chain contracts, reduction of water consumption.
– The aim is to contribute to the production of healthy foods from clean and responsible sources to improve product quality and support the work done by Italian, and especially Umbrian, farmers, as well as to return open spaces to nature in the agricultural sector, favour biodiversity and reduce the use of chemical substances in order to protect pollinating insects.
A new itinerary came about in October 2020, a project devised entirely by Molini Fagioli, in collaboration with the best local cooperatives and the most competent autonomous farmers in Umbria (some 90 in all), to guarantee a controlled supply chain and the natural Italian character of soft grains. Some samples of flours made by Molini Fagioli:
- protein flour with wide versatility of use ( in pastry is best used in recipes that are rich in fats – brioche, maritozzi, pan brioche, classic croissant);
- flour obtained from a blend of good protein content wheat, suitable for all recipes requiring high percentages of hydration such as Roman style pan pizza;
- whole wheat flour obtained from a grinding process that respects all the organoleptic qualities of the wheat grain.Via della Pace, 2
06063 Magione – 342 7709952 – 0758474401 –
www.molinifagioli.it
p.rebiscini@molinifagioli.it