Guided tours at the Venice plant | May 2026

The month of May marks the end of the school year and the arrival of the final groups of students who have chosen our Venice facility to take part in an educational experience focused on discovering the world of flour and milling.

May 5, 2026
On Tuesday, May 5, we hosted 47 students from the Lycée polyvalent Raymond Mondon, a vocational school specializing in the hospitality and restaurant industry.

The students, who were visiting several local companies during those days, arrived at our plant aboard a bus that departed from Jesolo. Accompanying the students, in addition to six teachers, was an interpreter who provided simultaneous translation from Italian to French throughout the day.

During the morning, the students kneaded bread with the assistance of Technologist Antonio Crepaldi; afterward, they explored the characteristics of wheat and flour thanks to an in-depth presentation by Chiara Baù from the R&D department.

Following a lunch of pizza and focaccia, the group was divided into two smaller groups and taken on a tour of the Venice plant, passing through the mill, the packaging area, and the quality control lab.

The experience concluded with the presentation of certificates of participation, the bread baked that morning, and a complimentary shopping bag containing two packages of flour.

May 13, 2026
On Wednesday, May 13, students from the ITS Agroalimentare Veneto chose the comprehensive “Dalla Terra alla Tavola” program: after baking bread with Antonio Crepaldi and visiting the analysis lab, they took a guided tour to get a closer look at the indoor and outdoor areas of the milling plant.

This visit concludes the packed schedule of educational activities that characterized the 2025–2026 school year: we hope that interest in our industry and our work will continue to bring new schools to discover flour and milling!