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Riggi

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

Flour rich in wheat germ and polyphenols to fight free radicals.

Pastes with a high protein content, rich taste and better cooking resistance.

Chickpea flour and rich, tasty and good health flours such as spelled, rye, barley, millet and oats and oilseeds. Natural stone milling, which does not overheat the grain and preserves all the organoleptic properties of the flour.