A story made of love and passion for the territory, respect for its history and its seasons, choice of the best Sicilian grains to guarantee a flour that is synonymous with goodness and health.
Selected by: itpalazzoloacreide

Only the choice of the best Sicilian grains guarantees a flour that is synonymous with goodness and health. This is how the long history of the Gallo di Palazzolo family and the great success that their products have is enclosed. Molino San Paolo, born in 1955, was mainly involved in the production of regrind semolina for bread making. To then get to the durum wheat semolina intended for pasta making. At the beginning of the Eighties Molitoria S. Paolo SpA was founded, a plant for the grinding of soft wheat, near the port of Syracuse, which soon conquered new markets.

Over the years the plants have been renewed by focusing on the research and development of new products. Today the Molino has a large clientele made up of industrial pasta factories and bakeries and artisans, distributors, wholesalers, large-scale distribution, retail and livestock industries. And it is the only soft wheat mill in Sicily that produces over 40 different references including special flours for bread making, professional mixes for pizza and numerous semi-finished products.