News and Events
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Flours as the first source of well-being: caffeinadonna.it talks about us
Flours, contrary to what one might think, possess fundamental nutritional characteristics for the correct functioning of our metabolism. With the Linea Benessere,...
Stay in the kitchen between health and taste: urbanpost tells about us
We all have to stay at home, so we pay more attention to our feed in order to turn it into a combination of creativity, taste and health. Today UrbanPost has published...
Flours as a wellness choice: yosalute.it tells about our Linea Benessere
When we talk about healthy cooking, we often tend to exclude the ingredient "flour" from the list of foods that fall into this category. In reality, flours (in...
From 18 to 22 January was held the International Gelato, Pastry, Artisan Bakery and Sigep Coffee event in Rimini, now in its 42nd edition. It will be possible to find us...
On Monday 2 and Tuesday 3 December the final of the fifth edition of the "Pizze Stellate" Championship was held, which saw pizza chefs from all over Italy...
"Le idee non dormono mai" workshop in collaboration with IUSVE
We are happy to contributed to the eighth edition of the Workshop "Le idee non dormono mai" held by IUSVE - Salesian University Institute Venice - Verona. The...
A flour for each recipe: GDO news talks about us
Contrary to what we might think and as other key ingredients of our tradition, flours are not all the same and have variations that define their quality and organoleptic...
Consapevolmente BIO: GreenPlanet, a magazine linked to organic products and ecosustainability, talks about us.
"L’Assaggio", a GreenPlanet column that every week dedicates a review to an organic product and gives it a score on a scale from 0 to 5, featured our...
Nutrigrano Project: Creation of new Nutraceutical foods through the development of Innovative fertilizers and the bio-fortification of wheat flours
The Nutrigrano project aims to develop food products with high added value starting from a raw material, wheat, enriched with bioactive compounds through a new low...