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PETRA 6384
In 1998, the first Italian flour for
Panettone was born in Molino Quaglia.

Petra Selected Partner

Mattia Cantini - Pizza sulle rive del Lago di Garda

Gambero Rosso

Ascolta i podcast dedicati a 10 esempi di buona pasticceria

Gastronomika

A SPICCHI news su pizza e mondi contigui (mar 24)

ISCRIVITI a Università della Pizza®

Il percorso di formazione più completo nel mondo della pizzeria professionale

Petra Selected Partner

Evi Polliotto - Abissale semplicità

Petra Selected Partner

Emanuele Lanzetta - Pizze con l'accento

Petra Selected Partner

Massimo Quaglia - I Balobini

Frigo 2000

Pane ai multicereali in casa

Università della Pizza

Il Manifesto della Pizza Italiana Contemporanea

PETRA A COLLISIONI 2014

In difesa dell'energia del cibo

PETRA THE FLOUR

The Best Grain in the Best Hands

The Best Grain in the Best Hands
The Best Grain in the Best Hands

A century-old family millers

Storia di Petra La Farina
Where you can taste the best

PETRA SELECTED PARTNERS

Where you can taste the best

Daily news from our Partners

PETRA SOCIAL HUB

Daily news from our Partners

THE PETRA® SYSTEM

A bunch of opportunities around our flour

Petra® is also a cultural project, built around the best Italian wheat flours for taste and performance stability. A project that feeds on the ideas and contributions of a passionate collective, whose work is widely documented online and in the most popular social networks.

 

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

PETRA srl - Vighizzolo d'Este (PD) IT03968430284