Mills at Open Doors 2025: a shared success in our factories.

“Molini a Porte Aperte”: great participation and curiosity in Agugiaro & Figna mills

On May 24, on the occasion of the national initiative “Molini a Porte Aperte” promoted by ITALMOPA (Association of Industrial Millers of Italy), Agugiaro & Figna opened the doors of its plants in Curtarolo (PD) and Collecchio (PR), welcoming students, industry professionals and white art enthusiasts.

The event was a valuable opportunity to bring the public closer to the world of quality Italian flour, telling in a direct and transparent way the work that takes place every day in the Group’s modern plants. Through guided tours, moments of discussion and technical insights, participants were able to take a close look at all stages of the supply chain, from the selection of soft wheat to integrated milling®, a patented technology that enhances every part of the grain while respecting milling traditions.

Great interest was also generated by the Quality Control and Research & Development laboratories, the beating heart of Agugiaro & Figna innovation. Visitors were able to discover how professional flours for pizza, pastry and bakery are created – including the Le 5 Stagioni and Le Sinfonie lines – and understand how much study, passion and expertise lie behind each product.

“Molini a Porte Aperte” was also an opportunity to share the values that guide the Group: environmental sustainability, supply chain traceability, 100% energy from renewable sources, certified Italian wheat, social responsibility and educational projects such as the Molino Forest.

A day full of exchanges, emotions and reflections, which strengthened the link between industry and community, promoting a more conscious and transparent food culture. The success of the initiative demonstrates the growing interest in the quality, innovation and origin of food products with a special focus on Made in Italy, which has always been synonymous with products of the highest level.

Agugiaro & Figna sincerely thanks all participants: because flour is not only raw material, but a symbol of identity, evolution and shared future.

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