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The Dough House
A place where ancient milling culture harmoniously blends with innovation and a passion for excellence.
The heart of our success lies in our Research and Development project (high-quality and highly digestible Italian pizza), where the technical work of master pizzaioli and artisan professionals joins the expertise in the selection, processing and blending of premium raw materials, such as grains and alternative cereals, and noble natural ingredients, such as sourdough starters.
Our mission is to promote a culture of continuous training, offering courses and demonstrations to share the latest innovations in the world of leavened products, baking, fresh pasta and pastry.
A modern rheological laboratory and a center for technical testing ensure the consistent quality of our products and play a key role in research and development.
We regularly collaborate with bakeries, restaurants and pizzerias that share our same ethical principles, contributing to the pursuit of excellence through attention to detail.
We support our customers throughout the post-sales process, providing advice on processing methods and products suited to their needs.
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Molino Iaquone
Via Borgo Vicalvi 1, 03030 Vicalvi FR
Telefono: (+39) 0776 506275
email: iaquone@molinoiaquone.com
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