GLUTEN FREE FOOD: TRADITION AND INNOVATION

THE EXPERIENCE OF THE PAST IN A FORWARD-LOOKING COMPANY

Molino di Ferro is now as one of the most modern gluten free food company that, using corn of excellent quality, produces gluten free pasta, polenta, sauces and biscuits, all strictly in the sign of gluten free. The gluten free pasta Le Veneziane and Polenta Molino di Ferro and are produced following the expertise of Marconati family that, already in 1926, presented its flour in Montecatini, where even then was recognized for the high quality of products offered.
The history of Marconato family is linked to an old stone mill on the banks of Brentelle, in the countryside of northen Italy, where Giuseppe Marconati (the first of the brothers who took office in Vedelago) were producing a fine flour, using the best corn in the area. His son Luigi decided to make the best of that valuable expertise, creating the right conditions for a great growth of the company.

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TRADITION AND TECHNOLOGY TODAY

Today Molino di Ferro is equipped with advanced machinery and sophisticated gluten free production techniques. While remaining true to the goodness and taste of the old good products. The old mill has been transformed into a cutting-edge facility, where the large-scale production of flour for polenta, white or yellow, ready to be cooked in a few moments for the particular process of precooking, is accompanied by the production of a wide range of gluten free dietary meals, particularly suitable for people with celiac disease and gluten intolerance, and, thanks to the special qualities of lightness and digestibility, appreciated by anyone who wants to follow a healthy and balanced diet.
Even athletes can benefit from the use of gluten free pasta, much more digestible than traditional, which can provide energy ready for use to those who practice sport even at a competitive level.

It has been many years since the old mill in Vedelago began to grind the corn for us; one thing has remained the same, our passion carrying on the family tradition, turning corn kernels into genuine good products, as in the old days.
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