Tradition you can taste. Quality you can see.
A story with the aroma of wheat
Since 1882, Molino Colombo has been grinding passion even before grinding flour. We were the first mill in Italy powered by electricity and, since 1920, the Colombo family has preserved this heritage with the same respect and dedication as in the past.
Every day, we combine the traditional art of milling with innovation, with one clear goal: to offer reliable, high-performance flours capable of bringing out the best in every dough.
Because behind every great pizza, there is always great flour.
The value of time
At Molino Colombo, there has never been any room for haste.
We slowly mill our grains with care, preserving their:
- natural aromas
- protein structure
- technological quality
Slow milling keeps damaged starch levels low and protects the protein chains, resulting in more stable doughs and more controlled leavening.
The result is simple: consistent performance and quality you can taste from the very first bite.
Always by the side of those who make dough
For generations, we have worked alongside artisans, bakers, pizza makers and pastry chefs.
But our commitment goes beyond the professional world: we strongly believe in anyone who approaches pizza with passion, curiosity and respect for the raw material.
It is with this spirit that our Accademia della Farina was created: a modern and welcoming space where our Flour Masters guide both industry professionals and enthusiasts.
Because every great journey begins with someone who truly knows how to guide you.
Lines designed for every need
Our range is the result of constantly listening to those who work with dough every day.
Our product lines:
- Le Classiche — for everyday baking
- Le Rustiche — enriched with wheat germ and full of flavour
- Le Pizzaiole — dedicated to the world of pizza
- Le Pasticcere — developed together with Master Pastry Chefs
- Le Biologiche
- Le Eccellenze — where the art of milling meets the expertise of Master professionals
- Le Miscele
Le Eccellenze, created with Master Professionals
Our collaboration with leading professionals in the art of baking has resulted in flours with outstanding technical characteristics.
These include:
- Fiore di Napoli and Fiore di Napoli Multicereali, developed together with Master Pizzaiuolo Eduardo Ore and ideal for authentic Neapolitan pizza
- La Madonnina, a type “00” flour for large leavened products, created together with Master Maurizio Bonanomi as a tribute to the traditional Milanese panettone
Professional quality, also at home
In 2020, we chose to get even closer to home baking enthusiasts by introducing our 2 kg range, featuring innovative packaging designed for extended shelf life.
Nutritionally rich flours, high in fibre and wheat germ, designed to deliver professional results even in home kitchens.
Our collaboration with Master Salvatore De Riso has also led to the creation of new flours within the Le Eccellenze range, dedicated to high-quality pastry making.
Always looking ahead
Our evolution continues with three new product families:
- LE RUSTICHE — type 1 flour, rich in fibre and highly digestible
- LE ANTICHE — an ancient-grain blend designed for high-hydration doughs
- LE BIOLOGICHE — certified organic flours
Fiore di Napoli
Italian excellence with a true Neapolitan spirit: from the vision of Master Pizzaiolo Eduardo Ore comes Fiore di Napoli, the perfect flour for Neapolitan pizza, both baked and fried. A unique product made from a careful selection of the finest grains to ensure outstanding performance and exceptional dough.
Thanks to the expertise of Flour Master Eduardo Ore, every component has been carefully studied and balanced, resulting in a truly unparalleled flour. The secret lies in Molino Colombo’s exclusive milling process, featuring a 24-step milling diagram that allows for gentle, gradual processing while preserving starches and proteins. This ensures perfect elasticity, excellent dough strength and a distinctive aromatic profile.
Fiore di Napoli is a versatile, high-performance flour offering the ideal balance of elasticity, strength, extensibility and resistance. The dough is as soft as silk, easy to work with and characterized by an ideal structure for a light, fragrant and highly digestible pizza. The authentic aroma of tradition accompanies every stage of the process, from mixing to baking.
Its carefully calibrated enzymatic activity enables optimal maturation both at room temperature (25°C for 14–28 hours) and using cold fermentation (5°C for 24–48 hours). Perfectly suited to high-temperature baking (up to 480°C), it delivers an even golden finish and a satisfying texture that enhances the overall tasting experience.
Fiore di Napoli is more than just a flour: it is a tribute to tradition and innovation. Ideal for STG doughs (Regulation No. 97/2010) as well as modern preparation methods, it is the perfect choice for anyone looking to bring the authentic taste of Neapolitan pizza to the table.
