A bit of history
Molino Sapignoli began grinding soft wheat in 1870 in Poggio Berni, in the province of Rimini, and moved to its current location in Calisese di Cesena in 1934. In those times stone mills worked with water or tractor engines, and the millers delivered the flour with horses and a cart.
From a traditional country mill in the past, of which we still retain the same spirit that can immediately be felt upon entering the shop, to a contemporary, automated factory today that produces signature flours made with Romagna wheat, guaranteeing genuine and quality products for both professionals and those who love cooking at home.
Our strengths are our flours for piadinas and for fresh pasta, the pillars of the gastronomic traditions of our region.
Our flour for fresh pasta is our flagship: thanks to special processing, the flour leads to the creation of a rough sheet of pasta without any lumps, whose colour remains unchanged over time. This flour is excellent for both those making pasta at home and rolling the dough out with a rolling pin, and for professionals in the catering sector and in fresh pasta production workshops.
Our flour for piadinas is another speciality of our mill: obtained from grinding exclusively local wheat, it guarantees customers will obtain a typical Romagna product of the highest quality.
The experience we have gained over the years, combined with the careful choice of wheat, new production technologies and a high quality of service, have allowed Molino Sapignoli to specialise in the production of flour for artisan use with an excellent quality-price ratio. appreciated by an increasingly large clientele, both nationally and internationally.