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Welcome to Grandi Molini Italiani
For six generations, the Costato family has been continuing the great Italian milling tradition, with constant passion and increasing expertise. Based on the belief that the quality of food is an essential part of the quality of life, we manage every single grain and every specific stage of processing, with maximum care to the needs of professionals and to the satisfaction of people. Well-being underlies our every action.
Who we are
We are the first producer of flours in Italy
Grandi Molini Italiani is Italy’s leading milling group and one of the most important in Europe. Our flours are the primary ingredient for more than 4,000 artisan bakers, hundreds of national and international food companies and millions of lovers of home cooking and baking.
Training courses for artisan bakers
Since the beginning we propose ourselves to be the Partner of artisans of bread. From this commitment is born My Academy, our Advanced Training School for the White Art for bakers and cooking enthusiasts
A balanced and healthy diet
with Vitamill® products
An entire line of baking products designed for those who love tasty, healthy eating. The revolutionary blend of whole wheat flour and minerals means VitaMill® products are both tasty and healthy.
News and events
Grandi Molini Italiani is the official sponsor of the Venice Night Trail 2021
On Saturday 28 June, one of the main events organized by the Venice Marathon circuit will take place: the Venice Night Trail. The race, hosted by the wonderful Venetian...
Nutrigrano Project: Creation of new Nutraceutical foods through the development of Innovative fertilizers and the bio-fortification of wheat flours
The Nutrigrano project aims to develop food products with high added value starting from a raw material, wheat, enriched with bioactive compounds through a new low...
Carbohydrates at the basis of well-being: donnaglamour.it tells about our VitaMill® line
Carbohydrates are often considered an enemy of health and are the first food category to be eliminated in many nutritional pathways. This, however, is a misconception....