The milling company founded by Valente Pivetti in 1875 has a busy calendar of trade fairs in January to share the commitment and passion of its 150 years. For the occasion, a special logo and a photo series entitled ‘’Flour in Opera‘’ have been created.
Renazzo (FE), 8 January 2025 – Molini Pivetti celebrates 150 years since its foundation by Valente Pivetti, who set up a small steam-powered wheat mill in Renazzo, in the province of Ferrara, in 1875. Since then, the company has grown into a large enterprise, which today has three production plants, six storage centres, three advanced research laboratories and an annual production capacity of 245,000 tons of flour. In these 150 years, Molini Pivetti has transformed the small initial mill into a major player in the sector, both in the domestic and international markets, exporting the excellence of its flour to Europe, North and South America, the Middle and Far East.
For this important milestone, the company chose to create a special logo and to tell its story through a unique photographic series, ‘Flour in Opera’, created by photographer Simone Bramante (aka Brahmino). These images depict territory, knowledge and transformation, capturing, with special colour effects, the vital energy that from the grain becomes flour.
Transforming a grain of wheat into flour is what Molini Pivetti has been doing for 150 years, thanks to a close alliance with farmers, collaboration with experts and an ability to innovate that has continued for five generations.
The renewal of the corporate image and the creativity of ‘Flour in Opera’ testify to how Molini Pivetti is able to evolve by making quality an indispensable value, to meet the needs of a diversified clientele and face the challenges of sustainability, looking to the future and the welfare of generations.
For this reason, 2025 opens in January with a busy calendar of trade fair appointments for Molini Pivetti, which will meet with bakery professionals to support them as a strategic partner, targeting industries, distributors, restaurateurs, small and large craft workshops, and consumers.
On 15 and 16 January, Molini Pivetti will be at Marca by BolognaFiere. At stand B123-C122, Hall 25, the company will present its entire range of flours aimed at consumers, such as the Bio line, from organic farming, and Everyday, a line of flours perfect for creating traditional products in the kitchen. There will also be the Gran Riserva and Sustainable Agriculture lines, from the controlled supply chain with the Campi Protetti Pivetti brand, the first supply chain to be certified by the international CSQA body.
At SIGEP, scheduled to take place at the Rimini Exhibition Centre from 18 to 22 January 2025, the company will welcome visitors at stand 147 – Hall D5, offering its expertise and experience, enriched by exclusive moments of interviews and in-depth discussions with renowned pastry experts. It will be an opportunity to discover the Molini Pivetti Pastry line, a range composed of 4 references that give shape to different specialities: from ‘Short Crust’ to ‘Leavened’, passing through the reference ‘Sfoglia’ and ‘Brioche-Croissant’.
From 23 to 27 January, Molini Pivetti will be in Lyon to participate in Sirha, one of the reference trade fair events for the international horeca channel. At stand 4B104 – Hall 4, the company will be presenting a selection of its most popular products, including Nafavola 320 from the Special Line, a flour for long-rising doughs that gives an authentic Neapolitan pizza; the Professional Pizza Azzurra, Pizza Verde and Pizza Rossa flours, each designed for different types of pizza, from the crispiest to the softest; while for stronger doughs and the bakery world, the Professional Azzurra Manitoba Type reference ensures maximum versatility and resistance. Two specialities for the world of pasta will be presented: Rosa flour, designed to be processed both by hand and by machine, is perfect for the production of traditional fresh, filled and egg pasta; while Remilled durum wheat semolina provides excellent processing for egg and dry pasta, as per Italian tradition, and is also versatile in the preparation of pizza, bread and focaccia.
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