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PETRA THE FLOUR

Petra® is the wheat flour full of emotion, an icon of sensitivity to the goodness of those who produce it and those who consume it, together part of a chain that brings the best to the table.
In a word, essential.

tel: +39 0429 165 6385

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PODCASTS & VIDEOS

BREAD RELIGION®

Annual meeting of those who have adopted a Petra Evolutiva crop.

'Adopt a Harvest' is a supply chain project that connects land, climate, environment and people. Be they farmers, millers, pizza makers, pastry chefs, bakers and consumers. All witnesses to a different way of doing, understanding and pursuing agriculture. All ambassadors of a message nourished by humanity, sensitivity, biodiversity, respect, vision and farsightedness.

'Adopt a Harvest' is the project supported by Petra - Molino Quaglia, in synergy with Simenza, the Sicilian farmers' seed company chaired by farmer-custodian Giuseppe Li Rosi. "In the beginning there were only a few of us, but now there are more and more of us." says Chiara Quaglia, Petra Molino Quaglia's CEO. Proud of an initiative that started last year and has already made numerous proselytes. In Italy and beyond. Among professionals, but also among private enthusiasts. Because it is involving, real, tangible. In fact, 'adopters' can experience first-hand the different development phases of an evolutionary soft wheat population. From sowing to harvesting, to milling and processing into Petra Evolutiva flour. From field to flour bags. From the field to the mill. All the way to the table.


filmed by Petra Molino Quaglia,  2022 - Music Lo Siento by Timothy Infinite

PETRA® SELECTED PARTNERS

A unique community where pizza makers, pastry chefs and bakers, linked by a common sense of craftsmanship, experiment every day with Petra flours and meet to face the future with technical knowledge and passion for good food.

"We imagined a new kind of food artisans: focused on details, constantly searching for excellent ingredients, ready to seize changes and transform them into new recipes, with a contemporary vision of cooking." (Piero Gabrieli, Petra Molino Quaglia's MD). Thus, in 2009, the Petra Selected Partners project was born, reserved for those who learn how to work with Petra flours to get the best for their customers and, at the same time, know how to communicate their value in their halls and on the web. That’s why they are entitled to a 20% discount on Università della Farina® training classes.​

Petra Selected Partners are invited to join culinary events together with the Petra's team, to introduce themselves to a growing audience of gourmets, to present and taste their products and to be key players in the communication that Petra shares on its channels with original videos and photos.


Joe Hurd introduces one of UK Petra Selected Partner




Francesco Capece interviewed by Lodo at Tuttopizza 2022 - Naples

FUORI MAGAZINE

If you want to go beyond reading a newspaper published according to a predefined index, enter Fuori to experience a magazine as it is being written and paged. Fuori Magazine will now be what it was born to be: a browsable newspaper, with columns rich in multimedia content and environmentally friendly, because it does not use paper and what is needed to print it. Now in bimonthly issues, after having been a blog for over two years.

Fuori was born as a declared model of a live webzine, i.e. a digital newspaper that can be read in real time as it is being written, with content and columns forming a growing index, issue after issue. Then, after two months, another issue will open, with even different columns. In short, an unpredictable newspaper, designed to facilitate the reading of texts and the viewing of images and videos, with pages that can become interactive to involve readers in an active role. Readers who, surprisingly, will also be invited to propose their own topics.

Fuori is designed to tell stories about women and men and their creativity, between flashes of the past and ideas in the present, in a sort of intermittent and changing narrative that well represents the current historical moment. The idea of a live webzine matured less than a year ago, when Prof. Massimo Donà (philosopher, musician, professor and director of the Master in Philosophy of Food and Wine at the Vita-Salute San Raffaele University) proposed that I contribute to the first volume of Pantagruel (published by La Nave di Teseo, edited by him and Elisabetta Sgarbi), by writing about a theme to be freely chosen from a list of words. I chose 'Intermittences' (in hindsight, a prophetic word) and tried to recount them in a concrete way, focusing on connections and parallels between personal and work history seen 'from the outside'.


Petra® Flour
clean, fragrant and professional.

Petra® is the wheat flour full of emotion, an icon of sensitivity to the goodness of those who produce it and those who consume it, together part of a chain that brings the best to the table.
In a word, essential.

Petra TV

The one and only based-in-a-mill Italian Web TV dedicated to the wonderous world of flours and grains.

Petra TV

The one and only based-in-a-mill Italian Web TV dedicated to the wonderous world of flours and grains.

shop online >

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#tellwithpetra
What do you want to tell with Petra?

Each Petra flour is designed to express, through its way of being (recommended type of use, type of cultivation and cereal milling technique), the personality of those who use it. Because Petra is the fruit of the Quaglia family's centuries-old milling knowledge combined with the most advanced soft wheat cleaning, selection and milling technology ever available. Two fundamental elements to respectfully transform the best cereals, climatically selected every year through direct relations with trusted farmers. That's why the choice of your favorite Petra flour starts from what you want to tell about yourself with your products.​

#tellwithpetra
What do you want to tell with Petra?

Each Petra flour is designed to express, through its way of being (recommended type of use, type of cultivation and cereal milling technique), the personality of those who use it. Because Petra is the fruit of the Quaglia family's centuries-old milling knowledge combined with the most advanced soft wheat cleaning, selection and milling technology ever available. Two fundamental elements to respectfully transform the best cereals, climatically selected every year through direct relations with trusted farmers. That's why the choice of your favorite Petra flour starts from what you want to tell about yourself with your products.​

Are you always looking ahead to develop innovative products ?

Tell about your desire for novelty with HP (High Performance Flour) Petra flours, ranging from two milling variants to different types of cereals and sprouted mixes.

Discover Petra HP Flours 

If the tradition of finely sifted flours is your goal

Spread your attention to product aesthetics and turn your technique into masterpieces with Petra's special flours for Pastry, Pizzeria and Haute Cuisine.

Pasticceria    Pizzeria    Alta Cucina

If you aim to improve the digestibility of gluten.

Choose the ground wholemeal types Petra 9, Petra 1119 and Petra 0202 (Majorca) and knead it with live sourdough to communicate your attention to gluten digestibility issues. And if you don't yet have your own sourdough starter, use Genesis, Petra's sourdough starter in suspended animation.

If you want more fibre and a super taste of wheat in your baked goods.

To communicate your sensitivity to nutritional aspects, choose Petra 1, Petra 3, Petra 5, Petra 9 stone-milled with the unique Augmented Stone Milling process. Read more >



If you want to be a main player in a clean and sustainable organic supply chain.

Communicate the value of the organic wheat supply chain with Petra 0201 (Evolutiva) and Petra 0202 (Maiorca) from Sicilian grains, or with Petra 1110,Petra 1111 and Petra 1119 from Veneto grains.

Are you always looking ahead to develop innovative products ?

Tell about your desire for novelty with HP (High Performance Flour) Petra flours, ranging from two milling variants to different types of cereals and sprouted mixes.

Discover Petra HP Flours 

If the tradition of finely sifted flours is your goal

Spread your attention to product aesthetics and turn your technique into masterpieces with Petra's special flours for Pastry, Pizzeria and Haute Cuisine.

Pasticceria    Pizzeria    Alta Cucina

If you aim to improve the digestibility of gluten.

Choose the ground wholemeal types Petra 9, Petra 1119 and Petra 0202 (Majorca) and knead it with live sourdough to communicate your attention to gluten digestibility issues. And if you don't yet have your own sourdough starter, use Genesis, Petra's sourdough starter in suspended animation.

If you want more fibre and a super taste of wheat in your baked goods.

To communicate your sensitivity to nutritional aspects, choose Petra 1, Petra 3, Petra 5, Petra 9 stone-milled with the unique Augmented Stone Milling process. Read more >



If you want to be a main player in a clean and sustainable organic supply chain.

Communicate the value of the organic wheat supply chain with Petra 0201 (Evolutiva) and Petra 0202 (Maiorca) from Sicilian grains, or with Petra 1110,Petra 1111 and Petra 1119 from Veneto grains.

Augmented Stone Milling

Wheat grinding beyond the stones

 
 
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Certificazioni di Qualità clic su ognuna per ingrandire

Petra srl per la commercializzazione.

Molino Quaglia spa per la produzione.

PETRA srl - IT03968430284

PETRA srl - via Roma 49 - 35040 Vighizzolo d'Este (PD) Italia IT03968430284

PETRA srl - Vighizzolo d'Este (PD) IT03968430284