farina Petra Molino Quaglia
Il grano di Petra da agricoltura sostenibile cresce tra Veneto ed Emilia RomagnaMolino Quaglia
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Petra la farina di grano tenero 100% italiano macinata a pietra nel Molino Quaglia
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100% Italian Common Wheat Flour

perfectly cleaned and stone ground at Molino Quaglia

a short supply chain and sustainable agriculture

With Petra, Molino Quaglia is bringing to Italians' tables a flour made from common wheat grown entirely in Italy just over half an hour by car from the mill using sustainable agriculture techniques.  

each lot traced from the field of origin

Petra wheat is traced right from the field of origin. And after the reaping, the precious grains rest in an isolated environment at a controlled temperature to avoid the use of dangerous insecticides.  

perfectly cleaned and then stone ground

Before milling the wheat is cleaned of pests and toxins with the greatest care possible today (Molino Quaglia is the only Italian common wheat mill to use a state-of-the-art optical sorter to remove "diseased" grains).  

we select the quality of the wheat and the quality of the farmer

Molino Quaglia has turned to farms, stockers, agronomists and nutritionists to ensure availability of wheat with a first-class profile that is 100% Italian, indispensable to obtain bread, pizza and cakes of uncompromising quality. The farms taking part in the project Petra 100% Italian wheat sow selected varieties of common wheat and work following integrated production regulations (instituted by Emilia Romagna Region). They are assured remuneration plus a production bonus , and they guarantee the mill wheat with high quality protein content. This type of relationship between the various supply chain members guarantees traceability of the flour, strengthens the bond between the farming world and industry and indicates a road to follow to resolve the serious problem of insufficient common wheat production in Italy.

we opt for the concreteness of sustainable, integrated agriculture

Integrated agriculture is a production system with low environmental impact, since it involves the coordinated rational use of all production factors in order to reduce to a minimum the need for technical means that impact the environment or consumers' health.
 Farmers who choose this method keep a "Quaderno di Campagna" electronic notebook, contribute to sustainability and use all agronomic methods against adversity to keep the use of phytosanitary products and fertilizers to a minimum, but also water and energy.

If we consider at the same time, the need for economic/environmental sustainability, and the safeguarding of consumers' health, integrated production is the most highly developed method to create sustainable agriculture given that:

- it optimizes the use of resources and available technical means to achieve a production quantity to satisfy national demand;
- it produces healthy, safe food, conserving and protecting environmental resources;
- it complies with applicable regulations - both domestic and European;
- it transcends the concepts of biological pest control of organic agriculture and animal breeding, since they are still not sufficient to meet the requirements of agriculture for the market;

- it is made following the guidelines set down by the specifications and measuring the progress made using farms' self-diagnosis systems.

Therefore, the aim of integrated production is to obtain quality products that respect the environment and people's health. Along with organic farming, it is a sustainable production method, and it stands out because it educates farmers to use state-of-the-art methods to prevent plant disease and to implement fertilisation plans that optimize the quantities of phytosanitary products and fertilizers, always bearing in mind the weather conditions and the moments when protection products are most efficient, or the periods when fertilizers are most useful and are less likely to be washed away into the environment.
To optimize production in general and, in particular, to avoid phytosanitary problems, as well as to cut down on fertilizers and other inputs, all the remaining complementary agronomic techniques are used (rotation, plant spacing, sowing times, tillage, etc.).

After reaping , the wheat to be used for Petra® rests in special silos never used for conventionally grown wheat, in a temperature-controlled environment that, as much as possible, uses cold instead of insecticides. From there, the lots to be stone milled arrive at the mill bearing an “ID card” as well as traceability data that guarantee their provenance. A short supply chain that helps the environment and the consumer, and that, thanks to Molino Quaglia's up-to-date technology, brings to the table the flavour and nutritional richness of Italian wheat.


The human organism needs energy to enjoy wellbeing. Too little energy weakens the body and mind, too much energy weighs them down, gradually reducing a dynamic relationship with the outside world.

Petra wheat before being reaped on the border marked by the Po River between the provinces of Rovigo and Ferrara.

A complete flour different from all the others

The common wheat used for Petra has a high content of dietary fibre that is naturally present in the wheat grains. Anyone who eats a product made using Petra falls in love with its marked wheat flavour and can appreciate its easy digestibility. The secret lies in the kinds of common wheat selected uncompromisingly for their protein quality and in the milling that preserves the husk, abounding in mineral salts, vitamins and dietary fibre. In the hands of professionals and fans of home cooking alike, Petra opens up horizons that are unimaginable with normal types of refined flour.

the lost flavour of wheat

Back in 2006, when Molino Quaglia organised a convention on the relationship between diet and health none of us imagined that the proposals that came out of a meeting of leading food supply chain players would give rise to a line of flour that would have been one of a kind. From that initiative and the many words spilled, 2 concepts were drilled into our heads: flavour and balance. Hence the idea of translating flavour and balance into a state-of-the-art flour line, already rich in flavours and aromas in the sack, with nutrients on a par with the wheat selected at the beginning. With the aim of giving the end consumer full-flavoured dough without added taste enhancers and with a nutritional balance that exactly duplicates what mother nature gave the grain of wheat. The goal has now been achieved with Petra, select common wheat flour, stone ground in purity.  Purity in the sense of respect for strict hygiene rules and as the result of a process of "breaking up the grain with the stone", which is as artisan as possible to avoid losing any elements of flavour, however, the process is industrial before and after the stone, where the cleaning of the wheat and the storage of the flour take place in uncontaminated environments. And thanks to this perfect balance between technology and tradition, with Petra we rediscover the lost flavour of wheat, that earthy aroma and sweet, round flavour that lingers when we eat bread, pizza and cakes made with our stone-ground flour. Because with Petra the Quaglia family's millers bring the mill's aromas to your tables and bring back the thrill of when flour tasted of wheat.

whole wheat flour for the Mediterranean Diet

The Mediterranean Diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. The Mediterranean Diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, whole grain cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy products and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting beliefs of each community. (source: www.unesco.it). In the food component of the Mediterranean Diet (where "diet" means a particular lifestyle in which food is only a part) carbohydrates are the main source of energy for proper functioning of the human organism. However, during digestion, carbohydrates are transformed too quickly into sugars if the digestibility of the meal as a whole is not regulated by a suitable amount of fibre. This is why the cereals in a correct Mediterranean Diet must be whole grain: because in this way, the fibre in the grain's husk regulates the degree of digestibility and slows down the transformation of carbohydrates into sugar by combining with the fibre in the other foods at the base of the food pyramid (fruit and vegetables). Which is why Petra is the ideal flour for a correct Mediterranean Diet, i.e. that lifestyle where the transformation of the energy from food into energy for the body happens with the lowest dissipation possible, thanks to the fibre that reduces the glycemic load, prolongs the sense of satiety, and regulates intestinal transit based on dietary rules that are consistent with the individual's level of dynamism.


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