Guided tours at the Livorno plant | March 2026

The month of March witnessed five educational events held at the Grandi Molini Italiani plant in Livorno: a total of 111 students visited the facility alongside their teachers and chaperones to explore the world of flour and milling.

March 11, 2026
On Wednesday, March 11, students from class 5°C BIS at ITIS Galilei – Biotecnologie Sanitarie in Livorno chose the full “Dalla Terra alla Tavola” program: after baking bread with food technologist Gabriele Marrucci and visiting the analysis lab, they took a guided tour to get a closer look at the mill’s indoor and outdoor areas.

March 12, 2026
The same program was also followed by class 5°B BIS from the same school, which visited the facility the following day.

March 24, 2026
On Tuesday, March 24, we welcomed 32 students from the I.C. Giosuè Carducci middle school in Livorno: during the morning, they kneaded bread under the watchful eye of food technologist Gabriele Marrucci, and together with him, they also explored the characteristics of wheat and flour. After a lunch of freshly baked pizzas and focaccia, the students had the opportunity to tour the Livorno milling plant to follow the journey of the wheat grain from the field to the mill firsthand. The day concluded with the presentation of participation certificates and a complimentary shopping bag containing two packages of flour and the bread they had made that morning.

March 26, 2026
On Thursday, March 26, the final session was held with students from the ITIS Galilei – Biotecnologie Sanitarie in Livorno, who, like their classmates who had visited previously, selected the full “Dalla Terra alla Tavola” program. On this occasion, two private individuals were also present, including a former head miller.

March 31, 2026
The final educational session of the month took place on Tuesday, March 31, with the “XI Maggio” Middle School in Livorno, thus concluding the packed schedule of initiatives aimed at schools and dedicated to the world of milling.