The family of "Mulino Bianco” exists, she speaks Emilian dialect and is animated by good feelings and a lot of industriousness, even if she lives in a modern house and uses steel millstones. She is there Pivetti family of Renazzo, a locality near Cento, between Bologna and Ferrara, a dynasty of millers for over 140 years. Now in its fifth generation, the Pivettis now manage a company with factories in Renazzo, San Giovanni in Persiceto and San Felice sul Panaro, where flour is produced under the Molini Pivetti brand. Since Valente, in 1875, became the town's miller, much grain has passed under the bridge; in 2019, in fact, the company is a reality with a turnover of 75 million, 64 employees, 240.000 tons of flour and semi-finished products and a storage capacity of 120.000 tons of wheat. Among his clients stand out Barilla e Plasmon, while the latest product of excellence is called Gran Riserva, it is 100% made in Emilia, from wheat to flour, and after a running-in period it is arriving on the shelves of large-scale retailers these days.
“It is an idea developed by our production for 'baby food' - explains Gianluca Pivetti, general manager of the company - the baby food in fact they have to comply with very restrictive rules. We have become aware of this need since the 80s working with Plasmon and since then we have begun to pay attention not only to the flour, but also to the chemical products used for the cultivation and production of the wheat. Over time we have therefore identified fields in areas far from traffic or other sources of pollution and signed agreements with farmers for compliance with stringent protocols. As far as we are concerned, we have also decided to store the grain only in the cold, thus avoiding the addition of dangerous preservatives or insecticides. It was a difficult and expensive choice, but one of great satisfaction”. The name "Protected Fields" therefore defines areas in the provinces of Modena, Bologna and Ferrara, ideal for the production of very high quality soft wheat, where agreements are signed with farmers for the respect of the production chain and the implementation of a disciplinary. Gran Riserva flours are therefore guaranteed and distinguished by certification from the international body CSQA extension.
“There are 4 flours that we market with this seal: wholemeal, type 0, type 1 and Emilian manitoba, an absolute novelty for the market. In fact, manitoba is a Canadian flour particularly rich in protein and more resistant to leavening, suitable for long processes such as panettone or pizza, which need many hours to develop better digestibility. However, we did not turn to Canadians to obtain the right seed. Instead, we have selected some local grains with characteristics similar to those of the American continent and we have used them for this local product of ours”. The good name of these flours has already begun to go around the world and many of the Italian restaurants abroad, which select raw materials with care, turn to Pivetti to guarantee a made in Italy of excellence. From this type of demand comes the share of company exports, around 5% of turnover.
For now the Grand Reserve selection is limited to 7% of production "but within a few years we would like to go up to 30% - concludes the last scion of this dynasty of millers - because our work has gone hand in hand with industrialization and has benefited from technological progress , improving hygiene and safety. But today we want to go one step further, introducing another travel companion, namely the science of nutrition, with respect for the stomach and the environment”.
