12 years ago, the Quaglia family felt the need to give a clear identity to its flour, differentiating it from other flours on the market. They selected the best grain, working closely with Italian farmers. They also developed a new milling system, the augmented stone milling, that uses the most advanced cleaning and flour calibration technologies.
The result is Petra, a clean flour that is stable over time and maintains a distinctive and well-rounded wheat flavor. Behind this name there is a complex system of products, workshops, communication, research, events and partners. The search for innovation and an integrated agriculture technique bring together farmers, millers and food artisans, in order to provide a clean, healthy and honest product, with a contemporary take on the traditional Mediterranean diet.  
Petra srl is hosted in "La Scuola del Molino", an interdisciplinary centre where history, technology and social media communication meet. This centre represents a big step forward in the study of flour and bread making techniques. It offers a unique cultural and gastronomic experience.