...Iaquone rooted in the land of work belonging to the Bourbon kingdom and to the border of the kingdom of the Popes, two of the oldest and most important white art traditions (Roman and Neapolitan).
In 1950 the founder Rocco Iaquone began with stone grinding, still used for our five flour , then followed by the natural transformation through cylinder mill. The family and the tradition were and remain the pillars of Molino Iaquone, today as it was in the past.
The old milling culture has been enriched by the Research and Development project (high Quality and Digestibility Italian Pizza) where the great technical work done by master pizza makers belonging to various associations, popular and professional bread, pasta and pastry craftsmen, meets the wise art of selection, processing and mixing of the infinite variety of grains, alternative grains and genuine natural ingredients such as the mother dough. A modern Rheological laboratory and a center for technical and training tests complete the entire complex of Molino IAQUONE, guarantee the constant quality of our products and contribute in a fundamental way to research and development.
Real Neapolitan Pizza, Pizza Slices, Round and Roman Pizza, pliers, peel Pizza, Puglia and Genoese focaccia, fried pizza, spelt pizza, kamut, gluten-free, organic and stone ground flour pizzas, with over IAQUONE 50 professional products (flour, mix, ingredients) offer the ideal solution to the artisan’s needs.
Professional Iaquone products for Pizza, Bread, Pastry, homemade Pasta, Batters, Organic and Gluten-free are distributed by 90 companies specialized in catering in Italy and 40 in the 5 continents.
Three generations, 65 years of experience