News

News
6 May 2025

Agugiaro & Figna participates in open mills day 2025

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2 May 2025

Agugiaro & Figna at TUTTOFOOD 2025: in Milan with Le 5 Stagioni and Le Sinfonie to tell the future of flour

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30 April 2025

Emergente 2025: the grand finale in Monza with Agugiaro & Figna among the protagonists

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15 April 2025

The 5 Seasons at Emerging 2025: celebrating the future of pizza and the white art

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14 April 2025

Agugiaro & Figna at FoodExp 2025: in Lecce with The 5 Seasons, The Symphonies and special guests

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11 April 2025

World Pizza Championship 2025: Agugiaro & Figna Lead the Change with The 5 Seasons

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7 April 2025

Agugiaro & Figna “Italian Panettone: Methods Compared” in Maddaloni for Second Edition of Project

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6 April 2025

Le 5 Stagioni is sponsor of the World Pizza Championship 2025: passion, tradition and innovation meet in Parma

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28 February 2025

EmergingPastry 2025: Agugiaro & Figna alongside young pastry talents

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15 February 2025

Agugiaro & Figna to star at 30th Gulfood Dubai

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13 February 2025

Agugiaro & Figna at Beer & Food Attraction 2025: quality and innovation for the restaurant industry

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12 February 2025

“Italian Panettone” project arrives at ALMA: a new approach to the tradition of the great leavened product

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4 February 2025

EmergingSala 2025 – South Central Selection: the best young talent in the hall

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28 January 2025

Agugiaro & Figna at Sirha 2025 in Lyon: flours for pastry and pizzerias

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23 January 2025

Agugiaro & Figna brings flour excellence to SIGEP 2025 with Le Sinfonie and Antonio Bachour

News
12 December 2024

Alberto Figna president Alma

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11 December 2024

Magistrale on the roof of the world

News
10 December 2024

Emerging Chef and Pizza South Central Selection

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30 November 2024

SUSTAINABILITY REPORT 2022

News
18 December 2023

A LOT OF CHANGE

News
1 July 2023

The new Type Zero Superior flour has arrived!

News
3 April 2023

Agugiaro & Figna selected among Italy’s brightest and most innovative companies in Philip Kotler’s new book

News
18 December 2022

Happy Birthday Forest of the Mill