Agugiaro & Figna Molini Collecchio – Italian Flour, Tradition and Innovation

Agugiaro & Figna Molini S.p.A. Società Benefit is one of Italy's leading milling companies, with an important production facility located in Collecchio, near Parma.

The company produces flours, mixes, yeasts and ingredients for pizza makers, bakeries, pastry professionals, restaurants and the food industry, combining generations of milling experience with modern technology, research and innovation.

Centuries of Milling Tradition

Agugiaro & Figna brings together the experience of two historic Italian milling families.

The mill associated with the Agugiaro family has extremely ancient origins. Grain has been milled at the Padua site since 1415, while the Agugiaro family became connected with the business during the nineteenth century.

The Figna family's history in the Parma area began in 1874, when the family moved from Lugo di Romagna to Parma and established its milling activities in Valera.

As the business developed, a second production site was established in Collecchio, allowing the company to increase production and introduce increasingly advanced milling technologies.

In 2003, the experience of the two families was brought together with the establishment of Agugiaro & Figna Molini S.p.A.

The Collecchio Mill

The Collecchio production facility is an important part of the group's industrial organization.

Here, traditional knowledge of wheat milling is combined with modern equipment and quality-control systems designed to produce consistent flours for professional and industrial applications.

The Collecchio facility also holds ISO 22000 food-safety certification, in addition to other quality certifications adopted by the group.

Flour for Pizza, Bread, Pastry and Restaurants

Agugiaro & Figna produces a wide range of professional products.

Its main product areas include:

• pizza flours;

• bread-making flours;

• pastry flours;

• flours for professional kitchens;

• products for the food industry;

• professional flour mixes;

• yeasts;

• customized ingredients and semi-finished products.

Wheat selection is an essential part of the production process, with raw materials evaluated according to variety, protein characteristics, quality and harvest conditions.

Le 5 Stagioni and Professional Brands

One of the group's best-known brands is Le 5 Stagioni, a range developed specifically for professional pizza making and now used by pizza makers in Italy and many international markets.

Other specialized brands include:

Le Sinfonie, dedicated to professional pastry;

Faridea, offering versatile mixes for sweet and savoury preparations;

A&F Alta Cucina & Farina, created for chefs and professional restaurants;

I Molini di Agugiaro & Figna, dedicated to bread making;

and MIA – Macinazione Integrata Autentica, based on an innovative patented milling process.

MIA – Authentic Integrated Milling

One of the company's most interesting innovations is MIA – Macinazione Integrata Autentica®.

This patented process combines traditional stone milling with modern roller milling while carefully controlling temperatures throughout production.

The system has been developed to combine the characteristics of two different milling methods and preserve the qualities of selected wheat varieties.

Research and Development

Research plays an important role in the company's strategy.

Agugiaro & Figna operates three research and development centres, where specialists work on new products, ingredients and processing solutions for professional and industrial customers.

Technical support and training are also important parts of the company's activities, helping pizza makers, bakers, pastry chefs and food businesses better understand and use different types of flour.

Agugiaro & Figna Today

Today the group operates three production facilities and nine mills, including three stone mills and six roller mills.

Its catalogue contains more than 200 products, while annual production reaches approximately 280,000 tonnes of milled wheat.

The company also manages five protected supply chains.

These figures illustrate how generations of family milling experience have developed into a modern company serving professional and industrial customers.

Sustainability and Bosco del Molino

Environmental responsibility has become an increasingly important part of the group's strategy.

In 2021, Agugiaro & Figna inaugurated the Bosco del Molino, an environmental project involving 18,000 trees designed to contribute to offsetting CO₂ generated by the group's production facilities.

In 2024, Agugiaro & Figna became a Benefit Corporation, formally integrating environmental and social objectives into its corporate mission.

Agugiaro & Figna in the Parma Food Valley

The Collecchio mill represents an interesting connection between Italy's milling tradition and Parma's internationally renowned food industry.

Located in the heart of the Parma Food Valley, Agugiaro & Figna produces ingredients that become the starting point for pizza, bread, pastries and many other Italian food specialties.

The company represents another side of Parma's food excellence: not only famous finished products, but also the ingredients, expertise, research and technology that support professional food production.

Agugiaro & Figna Molini – Company Details

Company name: Agugiaro & Figna Molini S.p.A. Società Benefit

Collecchio facility: Strada dei Notari, 25/27 – 43044 Collecchio (PR), Italy

Telephone: +39 0521 301701

E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Business sector: flour, mixes, yeast and food ingredient production

Website: agugiarofigna.com