We love working for every level of expertise, whether it’s the star chefs we work with or the food companies we supply or the passionate cook at home.

We have a precise aspiration: to make sure that everyone can count on the perfect flour.

Perfect for your precise needs. Perfect on a nutritional level. Perfect in performance during processing. Each of our flour is unique, dedicated to specific recipients.

Our roots keep alive in us Perteghella the deep sense of the production of traditional flours; above those same roots, the branches of the new generations of the family also push towards flours designed for the new expectations of the public.

The long milling expertise is thus continuously updated, applied to healthy cooking styles as well as to leavening and pizzeria, excellent catering, pastry art.

The solidity of our flours and the authority that is recognized by those who work them was designed in our laboratory.

There we conduct the chemical, physical and bacteriological analysis behind each of our products. There we build the respect of the international quality standards that are then certified by IFS International Food Standard, by ICEA for Organic products and by Kosher for the suitability to the Jewish food rules.

It all started back then.

What was then developed over the decades is the result of extensions and evolutions from those foundations. Since 1939 everything changed except two things: the surname of those who run our company and the love for what we do.

Today, as in 1939, everything is managed by the family.

A core of women and men Perteghella, more and less young, each with their own precise functions and skills are dedicated to the present and the future of the company, making use of the collaboration of a few dozen people between workers and drivers, employees and technicians.

Being a family-owned company means for the members of the Perteghella family to have the responsibility of a tradition of reliability and goodness that has been renewed for over 80 years.

It means the pride of being among the five generations that passed on knowledge and shared values with each other. So we grew and improved; only in this way can we continue to grow and improve again.

Today the family and the company can count on a production facility that grinds more than 300 tons of soft wheat every day

Numbers that make it necessary a packaging capacity of 100 package per minute, of warehouses located along the peninsula for a total area of over 5000 square meters and a fleet of 9 tracks.

Our milling plant is one of the most modern currently active in Italy in the milling sector.

It is a production facility open in 2009 after a complete refurbishing of the previous plants and further enhanced in 2012 with other silos with the implementation of specific tools and optical sorters to further improve efficiency in the cleaning and grain selection phases.

From the arrival of the grain to the departure of the packaged product, every single step of the production process – batch management, quality management, total traceability – is widely digitized.

Those who choose Perteghella flours are mainly Italian companies.

They account for large-scale distribution, artisan ovens, food industries, catering.
However, a good 20% of production is sold outside national borders to reach Europe and North America, up to the commercial hubs of the United Arab Emirates and South America.

Whether in Italy or in distant countries, we prefer to manage every aspect of logistics independently in order to guarantee full respect of the product.