Molino Sapignoli

Molino Sapignoli began grinding soft wheat in 1870 in Poggio Berni, in the province of Rimini, then moved in 1934 to Calisese di Cesena, in its current location. Those were times when the millstones worked with water or with tractor engines and the millers delivered the flour with horses and carts. Yesterday a traditional country mill, of which we still keep the spirit, which you can touch by hand entering the shop; today a contemporary and automated laboratory that produces signature flours from Romagna wheat, guaranteeing genuine and quality products, both for cooking professionals and for home-made dough enthusiasts. Our pluses Our strengths are the flour for piadina and the flour for fresh pasta, pillars of the gastronomic tradition of our region. Flour for fresh pasta is our flagship: thanks to a special process we obtain a rough sheet, without lumps, which keeps its color unchanged over time. This flour is excellent both for the domestic user who rolls out the dough with a rolling pin and for professional operators, employed in the catering sector and in fresh pasta production laboratories. The flour for piadina is another peculiarity of our mill: obtained by grinding exclusively local grains, it guarantees the customer a typical Romagna product of the highest quality. The experience gained over the years, combined with the careful selection of grains, new production technologies and a high quality of service, have allowed Molino Sapignoli to specialize in the production of flour for artisan use with an excellent quality-price ratio. appreciated by an increasingly large clientele, both nationally and internationally.