Innovation at the service of a centuries-old tradition, which since 1751 has been handing down the noble art of grinding wheat thanks to the close relationship with the Tuscan territory and the farmers with whom there is a strong bond of belonging and shared values. These are the ingredients that make up the strong point of Molino Borgioli, the only historic durum wheat mill in Tuscany, heir to a heritage of knowledge related to milling that dates back three centuries.

The Molino is particularly involved in the processing of durum wheat semolina, also Tuscan and ORGANIC, traceable and certified, with which it supplies high quality professional and artisan pasta makers.

Beside supply through bigbags or directly of bulk in tanks, Molino Borgioli offers in 25-kilo bags a wide range of semolina for professionals and small artisan pasta makers producing fresh and dry pasta. Thanks to the experience and skill of its millers, Molino Borgioli is able to produce ad hoc mixtures from selected grains to meet its customers' production requirements.

Short supply chain and quality, tradition goes hand in hand with modernity and technology, in a union that has a single objective: to constantly develop the 'perfect blends'. Significant in this sense is the collaboration with pasta factories and artisan workshops (fresh and dry) with which Molino has developed special supply chain projects.
The ownership, in keeping with tradition, continues to be family-run: the experience of the previous generation is flanked by the energy and new vision of Caterina, Ludovico and Alessia Borgioli.