Who we are
The story of the Riggi brand revolves around a great ambition: that of making known to the world the ancient Sicilian artisan flours, capable of giving life to pasta and baked goods of the highest quality and unique taste.
It is a story with distant roots. It began in 1955, when Calogero Riggi founded his first mill in Caltanissetta, which, thanks in part to its centrality, became a point of reference for the harvesting of wheat and legumes throughout Sicily.
Over the past 60 years, Riggi has developed many skills and consolidated relationships with suppliers, who procure the best 100% Sicilian and certified grains.
High-quality raw materials that, in combination with the company’s passion and strong values, make it possible to create high-quality products with excellent nutritional properties.
A LOVE SO WHEAT
A GOLDEN-YELLOW SUPPLY CHAIN, REACHING FROM CALTANISSETTA TO THE WORLD
The secret ingredients of our goodness
– Stone milling, which does not overheat the grain and preserves the flour’s organoleptic properties;
– Cylinder milling for remilled semolina, which preserves the nutritional properties of durum wheat thanks to the few breaking steps and the preservation of the germ;
– Flour with wheat germ, an element rich in polyphenols, vitamins E and group B, and “good” fats;
– Constant commitment to the protection of the biological and cultural diversity of the territory;
– Sustainable production through the use of renewable energy and short supply chains;
– Support of small rural economies through the enhancement of local production and the link with the territory.
A story with ancient roots
1945 – Calogero Riggi
Finita la guerra, acquista un terreno nel Nisseno e inizia la sua attività agricola.
1955 – Nascita dell’azienda
Calogero fonda il suo primo mulino a cilindri: nasce ufficialmente la “Molini Riggi”.
1975 – Il mulino diventa un riferimento
Punto saldo per tutta la Sicilia nello stoccaggio del grano.
2000 – Sviluppo dei mulini
Con l’uso di pietre naturali estratte a La Ferté-sous-Jouarre, che preservano i valori nutritivi dei grani.
2017 – Una passione in espansione
La produzione si allarga su un terreno di 20 ettari per la coltivazione del nostro grano di filiera.
2019 – Apertura Pastificio Riggi
Un luogo in cui poter gustare pasta fresca e piatti realizzati con ingredienti genuini e di stagione.
