Molino Dallagiovanna

Premium Italian Flour · Crafted Since 1832

Molino Dallagiovanna

Est. 1832 · Gragnano Trebbiense, Italy

The Art of
Italian Milling
Since 1832

Six generations. One uncompromising pursuit of perfection.

Shop Our Flours Our Story
Scroll
AVPN Certified
6 Generations of Mastery
Trusted by Pro Pizzaiolos
Heart of Italy's Food Valley
The Dallagiovanna Family
1832 Est.
A Family Legacy

Six Generations of Passion for Perfect Flour

In 1832, the Dallagiovanna family planted roots in Gragnano Trebbiense, a small village in the heart of Italy's Po Valley — a land that would become known the world over as Italy's Food Valley. What began as a humble grain mill has grown, generation by generation, into one of Italy's most respected artisan flour producers.

Today, six generations on, the same family still oversees every stage of production — from the careful selection of premium wheat varieties to the slow, precise milling that preserves every nuance of flavor. They do not cut corners. They do not compromise. They mill flour the way their great-great-great-grandparents did: with patience, craft, and an obsessive attention to quality.

190+
Years of Milling
6
Generations
100%
Family Owned
Our Collection

The Finest Flours from Italy's Food Valley

Each flour is milled to a specific purpose — engineered for professionals, perfected for the passionate home baker. Choose your craft.

Universale All-Use Flour Best Seller
Tipo 00 · Universale

Universale
All-Use Flour

The everyday workhorse of Italian kitchens. This versatile '00' flour is perfect for every application — pizza, pasta, bread, pastry, and beyond. Finely milled for a silky texture and consistent, reliable results every time.

Select Size
$14.99
2 × 1kg bags
La Napoletana Pizza Flour AVPN Certified
Tipo 00 · Pizza

La Napoletana
Pizza Flour

The pinnacle of Neapolitan pizza flour. The only flour in the world to carry the official AVPN seal of authenticity — granted by the Associazione Verace Pizza Napoletana. High hydration tolerance, exceptional extensibility, and a characteristic open crumb structure that professionals trust.

Select Size
$14.99
2 × 1kg bags
La Triplo Zero Pasta Flour
Tipo 000 · Pasta

La Triplo Zero
Pasta Flour

Three times refined. Softer than 00, La Triplo Zero is milled specifically for fresh egg pasta — tagliatelle, pappardelle, ravioli, and delicate stuffed shapes that demand a dough of extraordinary smoothness and workability.

Select Size
$16.99
2 × 1kg bags
Rossa
Pizza Flour
Pizza · Specialty

Rossa
Pizza Flour

Crafted for the modern pizza artisan. Rossa delivers superior strength and elasticity for longer fermentation times and higher-hydration doughs — yielding a deeply flavored crust with a beautiful, blistered cornicione.

Select Size
$29.99
5kg bag
Lievito
Naturale
Natural Yeast
Natural Yeast · Fermentation

Lievito Naturale
Natural Yeast

The secret weapon of authentic Italian baking. This dried natural sourdough starter activates quickly to deliver complex, tangy character and improved digestibility. Pair it with any Dallagiovanna flour for results that transcend the ordinary.

Select Size
$9.99
500g brick
From Wheat to Flour

Our Process

Exceptional flour begins long before the mill. Dallagiovanna's six-step process — from wheat selection through final grading — preserves the integrity of every grain, delivering consistent quality that professionals can depend on, batch after batch.

Molino Dallagiovanna 6-Step Milling Process
Italy's Food Valley — Emilia-Romagna
Where Great Flour Begins

Born in Italy's Food Valley

Gragnano Trebbiense sits in the Province of Piacenza, in Emilia-Romagna — the region Italians call la Food Valley d'Italia. This is the land of Parmigiano-Reggiano, Prosciutto di Parma, and centuries-old culinary tradition. The soil, the climate, the water — everything here conspires to produce ingredients of extraordinary character.

  • Carefully sourced premium wheat varieties, selected for protein content and milling performance
  • Slow, controlled milling processes that preserve natural starches and flavor compounds
  • Strict quality control at every stage — from grain intake to final packaging
  • Exported to professional pizzerias and artisan bakeries across Europe, North America, and beyond
  • A terroir as important to flour as it is to wine — place matters deeply
Official Recognition

The Gold Standard of
Neapolitan Pizza Flour

The Associazione Verace Pizza Napoletana (AVPN) was founded in Naples in 1984 to protect and promote the authentic art of Neapolitan pizza-making. Their flour certification is among the most rigorous in the world — granted only to mills that meet exacting standards for wheat variety, milling technique, protein structure, and consistency.

Molino Dallagiovanna's La Napoletana is the only flour in our collection — and one of a small number worldwide — to carry the AVPN seal of authenticity. If you make Neapolitan pizza, there is no more credentialed flour on earth.

"The only flour to carry the AVPN seal of authenticity — the choice of the world's finest Neapolitan pizzerias."
Elevate Your Baking

Ready to Bake Like an Italian?

Milled in the heart of Italy's Food Valley since 1832. Trusted by professional pizzaiolos and home bakers worldwide. Now available to bring into your kitchen.

Shop All Flours