The Italian peninsula is a diverse territory that, up until the time of the American Civil War, was home to various independent kingdoms and countries, each with its own traditional cuisine. The fact that this culinary diversity survives today is one reason why Italian cooking is among the best in the world; another reason is the emphasis on quality raw materials. Baking success depends on following a good recipe and using the right type of flour!

Grain milling has been a Bogetto family activity for generations. Since 1988, the tradition has been managed by Roberto Bogetto, current owner of Il Molino Bogetto, located in the municipality of Castello d’Annone, in the Piedmont Region of Italy.

 

“My role as owner of the company started in 1988, when my father Marino passed on the management of the mill to me. Since then, a lot of water has passed under the bridge and I have been investing to improve working conditions for my collaborators and improve the technology that we use, while keeping the heart of the milling unaltered. In 1996 I decided to invest in technology that would allow us to mill each type of grain according to its specific characteristics, and then to mix the flours to create products that consistently meet the exacting technical characteristics that Italian bakers demand for reproducing traditional and modern recipes. This approach allows us the flexibility to produce a wide range of flours – we are the sole supplier for most of our customers – and to produce them consistently, year in and year out, regardless of seasonal variability in growing conditions.”

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