Cereals have been the basis of the Mediterranean diet for centuries, and the flour from which bread, pizza and pasta are made are the mainstays of every Italian household’s dining tables. For us at Molino Rachello, producing natural, high quality conventional and organic flours is a deeply-held passion that is in our DNA. But we also feel a great sense of responsibility towards each and every one of our customers. Indeed, we know that a healthy and natural daily diet is essential to ensure our well-being.
For over a century we have been producing 100% Italian-made, certified flours, obtained from carefully selected grains; we focus particularly on the organic products and the rediscovery of heirloom grains local to our homeland, which belong to our food tradition and are therefore more digestible and more suitable for those suffering from food intolerances. We also favour eco-sustainable projects by selecting farms situated in natural or protected areas (which we call "Rachello Oases") and networking with farmers who choose organic and non-GM crops.
We are able to meet the daily requirements of thousands of bakeries, pastry shops, pizzerias and artisan pasta factories located throughout Italy. Numerous food processing companies also choose our flours for their bakery products, both sweet and savoury, and several large-scale national retailers choose Molino Rachello for their in-store bakeries.