- About us
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OUR PRODUCTS CONTAIN THE VERY SOUL OF THE GRAIN
ABOUT US
Macinazione Lendinara was founded in 1937 in a small town in the Po Valley, between the Adige and the Po. Owned by the Cavallari family for three generations, our company preserves the values of Italian milling tradition while combining them with an innovative drive in line with the contemporary needs of master bakers and businesses in the agri-food sector.
PRODUCTS
The production and storage capacity of our facility, the expertise of our mill technicians, the professionalism and precision of our internal analysis and quality laboratory, and the passion and professionalism of our research and development department enable our company to offer the market excellent wheat flour and blends for baking, pizza, fresh pasta, pastries, and leavened products.
CUSTOMERS
Since 1937, we have been serving master bakers by offering high-quality flours. Over the years, our audience has expanded, and today we are proud to serve the HoReCa channel, with a particular focus on pizzerias, catering, and restaurants. A part of our daily work is dedicated to the best bakery and pastry companies, as well as to the internal production departments of large-scale retail chains.
Year of establishment:
1937
Number of employees:
FROM 20 TO 49 EMPLOYEES
Annual turnover:
over 25 milion Euro
Reference year of turnover:
2023
Export turnover:
0
Activities:
Manufacture of food products
Manufacture of grain mill products, starches and starch products
Manufacture of grain mill products
Wheat milling
Wholesale of other food
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Company:
MACINAZIONE LENDINARA SPA
Web site:
Address:
VIA CADUTI SUL LAVORO 30
City:
LENDINARA (RO)
Zip Code:
45026
E-commerce:
Social media:
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Luna Romana - Roman pizza flour
A complete range of references to find the right balance between tradition, taste and creativity. Pizza is part of our history, but it's also a staple of our present. Tradition goes hand in hand with experimentation, fusion, and the revival of techniques lost over the years.
What do all the flours in our Anima di Pizza line have in common?
Two essential features: extensibility and ease of handling.
Pizza flours need to be "gentle", easy to work with, and extensible.
Whether for direct or indirect doughs, short or long fermentation, or any type of yeast used, one key word remains: extensibility.
Give it a go!
We put our heart and soul into our flours!
What could be more Italian and more delicious than pizza?
Pizza is the most famous Italian dish in the world—so beloved that Neapolitan pizzaiolos have been recognised as a UNESCO Intangible Cultural Heritage. But pizza is not just Neapolitan, as our creativity has managed to invent dozens of variations, all wonderful, all worth trying.
Web site
https://www.macinazionelendinara.it/
Documents
Anima di Pasta - fresh & egg pasta flour
OUR LINE OF SOFT WHEAT FLOURS ANIMA DI PASTA:
- EXTRACTION FROM SELECTED GRAINS
- WITH LOW ASH CONTENT
- SUITABLE PROTEIN CONTENT
- DIFFERENT TYPES OF GRAIN SIZE TO MEET EVERY NEED
Web site
https://www.macinazionelendinara.it/
Documents