Entrepreneur of
Molino Bertolo
Since 1742, Molino Bertolo has combined tradition and technology to offer high-quality flours, respecting both the environment and market demands.
Can you tell us about the origins of Molino Bertolo and how your family tradition has influenced the company’s evolution?
Molino Bertolo was founded in 1742 in Castello di Godego. In the early 1900s, Virginio Bertolo, after an experience in the United States, returned to Italy to build a modern mill in Pederobba, near the Piave River.
For five generations, the family has passionately carried on the milling tradition.
What are the core values that guide your production?
Our philosophy is based on respect for tradition and nature. We create authentic flours by selecting the best grains and maintaining direct relationships with farmers to ensure quality and sustainability.
How do you ensure the quality of your flours?
Every stage of production undergoes strict controls, from raw material selection to milling and packaging. We use advanced technologies such as metal detectors, traceability systems, and laboratory analyses. Additionally, our energy comes from renewable sources.
What are your goals for expanding the Molino Bertolo brand?
We invest in research and innovation to continuously improve our products. The “Agricultural Line,” developed in collaboration with local farmers, focuses on natural and sustainable flours, ideal for pizzerias and bakers.
What message would you like to convey to retailers and distributors?
Quality is our commitment. We select grains from Italy, Austria, Germany, and the United States to guarantee certified flours suitable for various market needs.
How do you see the evolution of the high-quality flour market?
The industry is growing rapidly, with increasing demand for niche and sustainable products. Molino Bertolo aims to be a leader in this sector, offering top-quality flours that meet evolving consumer needs.
