A recognition that speaks of roots, choices, and vision.
Being featured in the pages of Il Sole 24 Ore is much more than a reward for a company like ours.
It’s an opportunity to publicly share a vision: a way of doing business that is rooted in the land and looks ahead, without ever forgetting where it comes from.
In the July 10, 2025 edition, the Aziende & Territorio section of the newspaper dedicated space to us, recognizing the value of a company that, over the years, has been able to combine agricultural tradition, industrial expertise, and environmental awareness.
The article recounts our family origins, the vision of Vincenzo De Vita and his son Michele, and the path taken together with Nicola, now leading the company.
It highlights our identity as farmers, summed up in our payoff: “We are farmers before we are millers.”
It describes the close and continuous relationship we have with pasta producers, and our ability to deliver tailor-made semolina, designed to meet specific process and performance needs.
It also mentions our collaboration with the University of Milan, which scientifically validated the nutritional qualities of our wholemeal semolina, as well as our commitment to sustainability — including energy — thanks to the photovoltaic system installed at our facility.
But there are some things Il Sole 24 Ore didn’t have room to include.
And we are proud to highlight them here.
Today, over 70% of our production is certified organic, confirming our daily commitment to a cleaner, more transparent, and more responsible supply chain.
We are also the first mill in Italy to adopt a narrative traceability system, becoming part of the localtourism.it protocol.
Thanks to this system, through a simple QR code, each product becomes a business card of the territory where it is born, telling its story in detail.
This feature in Il Sole 24 Ore is a meaningful milestone for us.
It tells us that it’s possible to do business in an authentic, rooted, and credible way.
It tells us that our work is seen, appreciated, and recognized.
And it encourages us to continue on this path, bringing “the land into the pasta” every day — with respect, precision, and passion.