Molino Sima
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  • Molino Sima - Italian organic flours
  • Professional and household flours | Molino Sima
    • Soft wheat
    • The spelt Spelt/Dinkel and Dicoccum/Emmer
    • Ancient Grains
    • Ancient Grains 100 % Italian origin
    • The Durum Wheat 100% Italian Origin
    • Our Stone-milled Flours
    • Special Flours
  • Molino Sima
  • The Cooperative
  • How we produce
  • Le Centenarie
    • BIO Flours
    • Gluten Free Organic Flours
  • Leading manufacturer and distributor of organic wheat flours
  • Our Certifications
  • recipes
    • Savory tart with escarole
    • Homemade noodles
    • Ginger cookies
    • Special apple pie
    • The focaccia
    • Pizza
    • Muffins with chickpea flour and hazelnuts
    • Pumpkin pie
  • News
    • Molino Sima participates in Biofach 2023
    • Spelt flour: origins and characteristics
    • Stone grinding: advantages and characteristics
    • Bread in Italy
    • Kamut flour
    • Cappelli durum wheat: origins, characteristics and strengths
    • The strength of flour
    • How to store flour: tips and tricks
    • Manitoba flour: origins, characteristics and uses
    • Molino Sima with Italian Trade Agency in Vienna
    • Molino Sima participates in Cibus Connect 2023
    • Molino Sima at Natural & Organic Products Europe
    • Molino Sima participates in TuttoFood 2023
    • Molino Sima at SANA 2023 in Bologna, Italy
    • Molino Sima participates in Anuga 2023
    • Molino Sima in Japan with Emilia-Romagna food valley companies
    • Molino Sima participates in Marca 2024
    • Molino Sima participates in Biofach 2024
    • Foodex 2024: a gateway to eastern markets
    • The Le Centenarie line has two new additions.
    • Cibus: agrifood supply chains from Italy to the world
  • contacts
  • Sitemap
Molino Sima

Via Circonvallazione, 2
44011 Argenta FE

+39 0532 804524

info@molinosima.it

exportsales@molinosima.it

Cooperativa Giulio Bellini

Via Garusola, 1
44011 Filo FE

+39 0532 806092

info@coopgiuliobellini.it

coopgiuliobellinipec@mailsicura.info

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