Molino Ariani

MOLINO ARIANI, located in the of Modena district, is in the heart of an area where the best Italian soft wheat is produced. This allows obtaining homogenous quantities of fine wheat that help reach high and stable qualitative levels as regards flour production. This means making baking and pastry products with a rich and fragrant flavor that only the use of high quality flour makes possible.





Our history

Our mill was established on the wave of the industrial revolution which in the mid-19th century transformed a society mostly based on agriculture into a reality where industrial development was strong enough to change economy, society and local culture in a very profound way. 

logo_fdaThe origins of the mill date back to 1879. The founder of this dynasty of millers is Ferdinando Ariani, who became sole owner in 1896. He was succeeded by his son Mario who continued this activity. The historical archives reports that in 1912 , the Ariani property, included the manor house, an establishment for the production of motive power and electricity that supplied the town of San Felice sul Panaro, steam mills, and a facility for the production of pasta and some buildings used as a warehouse.

Despite repeated crises in Italy and the impairment of the economy of the ’20s and ’30s, 1930 marked for our company a year of deep transformation with the acquirement of an industrial dimension and aspect. The beginning of World War II marked another important milestone for Molino. A new and modern grinding plant was built and installed. This was very innovative for the times and considerably increased grinding capacity.

olandeseIn 1970, the second logo was created. Since 1981, a fully computerized system has been operating, constantly updated according to the latest technologies available in the field of wheat milling, and a brand new complete bagging palletizing line has been in operation, both for internal storage and for shipment. Since the mill is located in an area of Emilia where the best national soft wheat is grown, we have always tried to encourage the short-term reception of the cereal. Our goal has always been high product quality. The numerous types of flour produced are a strong point for our mill in order to cater to the needs of customers made up of traditional and industrial bakeries. The company is known throughout the country, especially central and southern Italy, including the islands . The sales network has been expanded abroad supplying some areas of Europe. The mill has reached the fifth generation with Mario Ariani as sole director who is assisted by his daughters. As we all remember, in the days between the 20th and the 29th of May 2012, a devastating earthquake with its epicenter in San Felice sul Panaro caused serious damage to the supporting structures of the mill.


Reconstruction works begun immediately, allowing us to restart after a few months. The disaster, in its tragedy, enabled us, in the current phase of reconstruction, to face new challenges and integrate the latest technologies to enable us to diversify our production, entering niche markets, while not forgetting our roots. The new logo is colored vintage to combine experience, craftsmanship and technology.

Flour quality

Since the mill is located in an area of Emilia where the best Italian soft wheat is grown, we have always tried to encourage the short-term reception of the cereal, constantly increasing both the unloading potential and the storage capacity of wheat, up to the current 150,000 tons. For some years now, the company has also adopted the HACCP quality control system and is expected to obtain certification according to UNI EN ISO 9002 standards.




The wide range of flours produced both for artisanal and industrial users reflects how important is for us to cater to our customers’ needs.




Fresh pasta






Puff Pastry



Production Process


Before being packed, our flours undergo stringent quality controls in our internal laboratory.  They are also regularly analyzed by external, certified laboratories to ensure the best quality possible.


The visual inspection of wheat is the first step. Afterwards, our laboratory inspects the chemical and physical quality of the grains of every supply of cereals.


HACCP procedures are carefully checked, followed and respected by every operator during the whole production process.