Us

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We have always ground soft wheat to transform it into flour, many flours, which will become the bread on your table, the good pizza, the surprising dessert, the fresh pasta, a crunchy breadstick, a quick piadina, a crepe to dream about.
From generation to generation, we have grown and evolved, always choosing natural goodness, welcoming innovation and technology but remaining artisans. Above all, we have always put you at the center. Before being a mill, we are a family.
We buy excellent grains to which we do not add enzymes or additives to give you a 100% natural product. We do everything to bring you the original fragrance, simple taste, and genuineness of the flour, working hard to achieve all this with great determination and love.

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\nWe have been doing this since 1905.", "markdown"=>"Da sempre maciniamo grano tenero per trasformarlo in farina, tante farine, che diventeranno il pane sulla tua tavola, la pizza buona, il dolce che stupisce, la pasta fresca, un croccante grissino, una piadina veloce, una crepes per sognare.\r\nDi generazione in generazione siamo cresciuti, ci siamo evoluti scegliendo sempre la naturale bontà, accogliendo l’innovazione e la tecnologia ma rimanendo artigiani, soprattutto, abbiamo sempre messo al centro te. Prima di essere un molino siamo una famiglia.\r\nAcquistiamo ottimi grani a cui non aggiungiamo né enzimi né additivi per darti un prodotto 100% naturale, facciamo di tutto per portare fino a te il profumo originario, il gusto semplice e la genuinità della farina, lavoriamo sodo, per realizzare tutto questo con grande determinazione e amore.\r\n
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\r\n**Lo facciamo dal 1905.**"}

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It all starts here, in Trivignano Udinese, a small village in Friuli Venezia Giulia where the communal mill dating back to 1800 is taken over by Geremia Moras. We are in 1905: the mill runs on water wheels and is the nerve center of the community's life and the territory's economy.
\nDuring the years of the Great War, Giacomo, Geremia's son, devotes himself body and soul to managing the mill, which is active day and night, only stopping at Christmas and Easter. 2 quintals of flour are produced per hour.\n
\nBelieving strongly in what they are doing, in the late 1920s, the Moras family buys the mill. Time soon rewards the considerable efforts that have been made to get this far. Production increases steadily, work requires new heads and arms to carry forward innovative ideas and allow expansion in the territory.
\nIn the post-war period, the entire population experiences a period of difficulty: even the flour market is contracting, but Giacomo Moras and his sons Geremia and Vittorio are not intimidated, they have their eyes on the future: they invest in more modern machinery, employ energies to make themselves known to other bakers, pastry chefs, and pizza makers.
\nIn the 1960s, while many mills in the lower Friulian territory are closing one after the other due to the advent of large companies, Molino Moras resists, and even dares more, investing in technology to produce flours that can be distinguished from those of large retailers for quality and attention to every detail.
\nThe turning point in female management comes in 2010: Nicoletta Moras is the first woman to hold a managerial role in the century-old family business. 10 years later, the company takes another leap forward, with the creation of a new all-female board of directors: Nicoletta is joined by her two daughters Anna and Sara.
\nNot only the management, but also the team is a tangible example of this business vision: 50% of Molino Moras's resources are women employed mainly in the office sector, while the production, logistics, and sales part is composed of men.
\nThe staff of Molino Moras is based on the balance between male and female forces, constantly seeking integration, hospitality, and development among all the components of this team.
\nResisting time, improving constantly, gender equality, multigenerational teams, diversity, and inclusion: today Molino Moras is in its sixth generation and carries forward the values of the milling art of the past with new energy every day.

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We are Molino Moras, and this is our story.

\n", "markdown"=>"It all begins here, in **Trivignano Udinese*, a small village in Friuli Venezia Giulia where the communal mill dating back to **1800** is taken over by **Geremia Moras**. It's **1905**: the mill runs on water wheels and is the nerve center of the community's life and economy.
\r\nDuring the **Great War**, Giacomo, son of Geremia, devotes himself to the management of the mill, active day and night, only stopping for Christmas and Easter. **2 quintals of flour are produced per hour.**
\r\nBelieving strongly in what he is doing, **at the end of the 1920s, the Moras family purchases the mill.** Time soon rewards the considerable efforts that have been made to get this far. Production increases steadily, and new heads and new arms are needed to carry forward innovative ideas and allow expansion in the territory.
\r\nIn the post-war period, the entire population experiences a difficult period: even the flour market is contracting, but **Giacomo Moras and his sons Geremia and Vittorio are not intimidated, they have their eyes fixed on the future**: they invest in more modern machinery, employ energy to make themselves known to other bakers, pastry chefs, and pizza makers.
\r\n**In the 1960s** while many mills in the low Friulian territory are closing one after the other due to the advent of large companies, **Molino Moras resists, indeed, it dares even more**, investing in technology to produce flours that can be distinguished from those of large distribution for quality and attention to every detail.
\r\nThe female management breakthrough comes in **2010: Nicoletta Moras** is the first woman to hold a managerial role in the century-old family business. 10 years later, the company takes another step forward, with the creation of a new all-female board of directors: Nicoletta is joined by her two daughters **Anna and Sara**.
\r\nNot only management, but the team is also a tangible example of this business vision: **50% of Molino Moras' resources are women** employed mainly in the office sector, while production, logistics, and commerce are composed of men.
\r\nThe Molino Moras staff is based on the balance between male and female forces, in constant search of integration, welcome, and development among all the members of this team.
\r\nResisting time, improving always, gender equality, multigenerational teams, diversity, and inclusion: **today Molino Moras is in its sixth generation and carries on the values of traditional milling with a new energy every day.**
\r\n
\r\n\r\n**We are Molino Moras, and this is our story.**"}

We shape nature in a new form: from wheat we give life to flour.
We give constancy and continuity to a product that is alive by nature. There is nothing standardized in our craft. Each grain of wheat is treated as unique and special.
We are millers, our work is ancient and fascinating, and it has always given us consciousness and awareness of what we have in our hands. Between the principles of the past and the opportunities of the future, we did not choose: we kept both, certain that our work would become more fertile and complete. And so it was, and still is today.
Then we season everything with respect, passion, simplicity.
Each of us supports the other, and our work puts us in contact with beautiful people, customers and suppliers, whom we want to make happy with quality products.
The Molino Moras is for us a place of doing but also a place of meeting. We love our work and we are advocates of a true and sincere product that can make a difference, because it is carefully crafted, studied, and improved every day.

To believe that we can change the world and change it, starting from a grain of wheat.