In 1933 the Centioni family was awarded the highest agricultural honor by the secretary of agriculture, Giacomo Acerbo, for cultivating the same land in the region Marche since 1129 with passion and expertise. The Centioni family in fact lives, nurtures and takes care of the same lands since 1129 with passion and expertise.

Thanks to this centuries-old experience, today the Centioni family selects the best ancient, modern and organic wheat from the regions of Marche and Umbria that are cultivated in the most natural way possible. In fact, the family wanted to have the collaboration of those last mills that grind flour exclusively with stones that are powered by the pure water of Italian rivers only.

A flour produced according to the rules of nature. A product of insurmountable and unreachable purity: the best in healthiness and wellness, high in fibers and with quality proteins and vitamins.

Centioni Museum

To preserve the historic tradition of the family and of the agriculture of the province of Macerata, in the region Marche, a hall of the museum of Pievebovigliana (MC) has been inaugurated on the 18th of June and it is dedicated to the collection of art and farmer culture collected through the years by Silvio Centioni.

View the embedded image gallery online at:
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In 1933 the Centioni family was awarded the highest agricultural honor by the secretary of agriculture, Giacomo Acerbo, for cultivating the same land in the region Marche since 1129 with passion and expertise. The Centioni family in fact lives, nurtures and takes care of the same lands since 1129 with passion and expertise. To preserve the historic tradition of the family and of the agriculture of the province of Macerata, in the region Marche, a hall of the museum of Pievebovigliana (MC) has been inaugurated on the 18th of June and it is dedicated to the collection of art and farmer culture collected through the years by Silvio Centioni. Thanks to this centuries-old experience, today the Centioni family selects the best ancient, modern and organic wheat from the regions of Tuscany and Umbria that are cultivated in the most natural way possible to preserve the great Italian artisan and culinary heritage.

 

View the embedded image gallery online at:
http://www.centioniflours.com/en/about-us#sigFreeId6d5706bcbb



But this was not enough and so Dr. Edoardo and Dr. Daniele Centioni wanted to have the collaboration of those last mills that grind flour exclusively with stones that are powered by the pure water of Italian rivers only. No electricity but instead stones that slowly and patiently convert wheat into flour without any unnatural heating of the product. Preserving it in its entirety, without depriving it of its fundamental nutritional values.

View the embedded image gallery online at:
http://www.centioniflours.com/en/about-us#sigFreeIdffb3698232




A flour produced according to the rules of nature. A product of insurmountable and unreachable purity: the best in healthiness and wellness, high in fibers and with quality proteins and vitamins, especially thanks to the bran which remains intact and carries out its function of balancing the intestines and reducing the risk of cancer. A difficult quest for the Centioni family, since there are only a few natural mills in the world that still grind wheat with water-powered stones. But a necessary one, to preserve the Italian traditions and guarantee a flour of absolute excellence for those who will have the pleasure to taste it.

 

 

Dott. Edoardo Centioni
Amministratore/CEO

Centioni Museum