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Company with ancient roots: in 1955 Calogero Riggi founded the first mill, a reference point for the local community. His son Cataldo learned the ancient art of stone grinding from him, subsequently modernizing the factories with a 500-ton storage facility and an advanced analysis laboratory.

Flours rich in wheat germ and polyphenols to fight free radicals, pasta with a high protein content, a rich taste and better cooking resistance, rich, tasty and good for health such as spelled, rye, barley, millet and oats and oil seeds. Natural stone milling, which does not overheat the grain and preserves all the organoleptic properties of the flour.