News, events and initiatives

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

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

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

Agugiaro & Figna Molini becomes Strategic Partner of Pollenzo University of Gastronomic Sciences

The first step toward B-Corp: Agugiaro & Figna has become a Benefit Corporation

Agugiaro & Figna for urban art.

Agugiaro & Figna Molini S.p.A. will host Nature Meeting, a call for 6 Urban Art artists to enhance the Valera (PR) facility

Agugiaro & Figna Molini S.p.A. awards the best theses

Agugiaro & Figna Molini S.p.A. in collaboration with CINSA announces a competition to award a master's thesis prize for universities present in Emilia-Romagna, Umbria and Veneto.

World Pizza Championship 2024

Pizza of Change Award 2024

Alberto Figna president Alma

Magistrale on the roof of the world

Emerging Chef and Pizza South Central Selection

SUSTAINABILITY REPORT 2022

Emerging 2024 has begun

A LOT OF CHANGE

Agugiaro & Figna among 100 outstanding enterprises in Italian sustainability

Le Sinfonie will participate in Sigep 2023

Agugiaro & Figna main partner of Bufala Fest.

World Panettone Team Championship

The new Type Zero Superior flour has arrived!

Third Edition Molini A Porte Aperte

World Pizza Championship 2023 coming soon

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

The 5 Seasons will present its latest products at Sirha Lyon

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