PRODUCTIVE STRUCTURE

In order to realize the entire production of the Cooperative, we strengthened and consolidated its various aspects.  These include internal and external structures, the employee structure, and integrated structures.

The storage of all cereal grains takes place within a specialized structure consisting of grain silos exclusively for the use of the Cooperative.  Conservation occurs through pre-cleaning, handling and refrigeration.

Milling takes place with the use of three mills.  The main one is a stone mill run by water turbines that is found about 800 metres from headquarters.  It is an integrated structure meaning that it works exclusively in close collaboration with the Cooperative.

Stone milling guaranties the highest organoleptic quality of the flour.

Our master miller, Sirinaldo Spoletini, gathers his experience from an ultra centenarian family milling tradition whose origins have been lost in the past.

For the pasta making, the Cooperative makes use of three pasta factories in order to offer a gamma of pasta types and shapes.  The principle one is closely integrated with the Cooperative in a collaboration to obtain the highest quality.  (See Pasta Making)

The roasting, packaging and production of the cream soups, take place within the Cooperative’s headquarters along with administrative offices, the warehouse for finished products, and the preparation and delivery of client orders. 

The extension being added to headquarters will enable ulterior activities within the Cooperative.

Oil, wine, pre-cooked spelt, tomato pulp:  These products are prepared in an authorized laboratory at the headquarters of our farming members.

Since the highest quality of beer is obtained in Germany, where there are beerhouses in nearly every town, the Cooperative collaborates with a traditional German beerhouse to produce its beer.