Antico Molino Rosso:
Discover the mill
Dear reader, I'm Gaetano Mirandola, and here I'll tell you the story of an activity, in a sector that represents innovation and the future for the choice of organic.
1935-1992
The Origins of the Mill
In 1935, my grandfather Armando purchased Molino Rosso and 2 other small mills, which were then divided among his children.
Among them was my father, Remo, who—driven by passion—decided to switch to the livestock sector in 1978 by establishing a compound feed production plant.
I learned so much from him—good manners, respect, and a profound sense of honesty and commitment—qualities that are fundamental to any activity in our lives, including our work.
1993
Antico Molino Rosso renews its commitment to organic products.
After reading some books concerning the milling sector, I understood that there were 7 types of grasses, or cereals, and not just soft wheat and durum wheat.
At the same time, through complex research carried out on the chemical treatments that were used in that period in conventional agriculture, I realized that modern agriculture, without the knowledge of all consumers and professionals, used and still uses excessive quantities of pesticides, harmful to health. Almost no one thought about the goodness of the natural products that the earth offered and offers and which since 1997 have been called organic products.
Nel 1993 acquistai il molino così come in foto, completamente fatiscente, liquidando le quote di proprietà della famiglia.
In effetti credevo fortemente in un futuro del settore dell’agricoltura Biologica, avendo percepito che ci sarebbe stato un nuovo mercato in arrivo.
Nell’incertezza, ma con infinito impegno, credetti di poter portare avanti l’attività molitoria dismessa, registrando il marchio ANTICO MOLINO ROSSO e facendo risorgere il Mulino, con l’obiettivo di riuscire un giorno a ricostruire un’azienda che godesse di grande stima.
In that period, I discovered the origins of this ancient mill: it appeared to be a former property of the Bovo family, after whom a place close to the company also took its name. Built by the Venetians around 1531, it had previously been built as Pila da Riso.
Subsequently, in 1858, the Bovo family reactivated a water wheel for the driving force of 2 cereal millstones and transformed the pile into a mill that milled with cylinders for corn and with stone for wheat flours.
Since 1993 I purchased the mill as in the photo, completely dilapidated, liquidating the family's ownership shares. In fact, I strongly believed in a future for the organic farming sector, having perceived that there would be a new market on the way. In uncertainty, but with infinite commitment, I believed I could continue the abandoned milling business, registering the ANTICO MOLINO ROSSO brand and resurrecting the mill, with the aim of one day being able to rebuild a company that enjoyed great esteem.
In that period, I discovered the origins of this ancient mill: it appeared to be a former property of the Bovo family, after whom a place close to the company also took its name. Built by the Venetians around 1531, it had previously been built as Pila da Riso.
Subsequently, in 1858, the Bovo family reactivated a water wheel for the driving force of 2 cereal millstones and transformed the pile into a mill that milled with cylinders for corn and with stone for wheat flours.
1993
The mill restarts and becomes "Biodedicato"
After a year I restarted production, continuing with the Antico Molino Rosso brand. I read books about conscious nutrition, healthy eating, the damage caused by pesticides and the importance of safe foods. This was the trigger that was triggered in me. Through the study and analyzes that I had performed on samples of wheat and flour, I realized that the market offered almost exclusively refined flours, the result of an agricultural system oriented towards large production and increasingly distant from biodiversity.
So I decided to go in the opposite direction and thought: «From today I will start grinding only cereal flours from organic farming, i.e. with zero treatments.»
There were quite a few obstacles.
I had to deal with a market that was still incredulous towards organic, but my goal, as a great dreamer, was to make Antico Molino Rosso a brand known throughout Italy for organic flours. And I can say I succeeded.
I have always believed that food and health are inextricably linked; often, it is the very pursuit of well-being that leads people to discover the value of organic and mindful eating.
1997
The first organic certification in Verona
In 1997 the first organic certification was awarded, AIAB (Italian Association for Organic Agriculture) and from there I began milling all cereals such as wheat, barley, oats, rice, corn, rye and millet.
2015
Photographic glimpses of the Antico Molino Rosso
2000
Continuous organic product innovation
In the year 2000, Antico Molino Rosso introduced some products destined to leave their mark: such as the pizza mix with dried sourdough; Aida Type 1 flour, stone ground, with all the germ; Italian flour made with soft wheat and durum wheat together.
Three highly successful products
2007
The first experimental fields of ancient grains
In 2007, the research and experimentation process on ancient cereals began, destined to become one of the distinctive elements of Antico Molino Rosso. With the creation of the first experimental fields, divided into 11 plots cultivated with different grains, a work of study, observation and valorization of cereal biodiversity begins.
A project born from the desire to rediscover and learn more about ancient cereals, to understand their agronomic and qualitative characteristics and their potential within the organic supply chain. In 2010, the short organic supply chain of ancient cereals was born, with Antico Molino Rosso and A.Ve.Pro.Bi as protagonists. (Venetian Association of Organic Producers). A Venetian supply chain is born, CRESCENT, which is dedicated only to the annual production of historic cereals, which Molino Rosso then transforms into organic flour.
2014
The Gluten-Free project is launched.
The Research and Development team is launching.
Antico Molino Rosso begins an important research and development process dedicated to the world of gluten-free.
For three years, the company explored the celiac market, studied consumer needs, and developed new recipes and production technologies. This work led to the creation of the SpigaBuona project, aimed at producing organic, gluten-free flours—free from chemical thickeners, added sugars, and lactose—designed to offer the most natural and wholesome product possible.
2018
The SPIGABUONA gluten-free facility becomes operational.
After three years of research and experimentation, the new Spigabuona factory entirely dedicated to gluten-free production becomes operational.
The “Organic Gluten Free House” was born as a closed cycle production unit, separated from other processes, where each raw material is analyzed and controlled to guarantee the total absence of gluten. In the same year, the production of SpigaBuona flours began, made exclusively with selected organic ingredients to offer safe, reliable and high-quality products for the world of intolerances.
2021
The Farina e Cucina shop gets a makeover.
The company shop is enriched with an even broader and more complete offering, offering over three hundred organic products for every need. Alongside the mill's flours and cereals, there is space for baked goods, pasta, food specialties and a rich gluten-free selection. The rooms are renovated to welcome customers and visitors in a modern, bright and functional space, where every day it is possible to find fresh bread and organic pastries.
2022
The sustainability of Antico Molino Rosso
The sustainability document was born from the collaboration between our quality and Bio diversity certification
At the same time, a corporate vision based on sustainability, the protection of biodiversity and respect for the earth takes shape. A pioneering choice that still guides every phase of the work today, from the selection of raw materials to the development of organic products designed for people and the environment.
2025
New Bio Academy room: a space for professional training
For nearly twenty years, Antico Molino Rosso has been investing in training, sharing knowledge that goes beyond baking and pastry-making techniques to promote the culture of organic products and Italian flours.
In 2025 this commitment will be strengthened with the birth of the new Bio Academy room, a new area dedicated to professional courses. A modern and technologically advanced environment, designed to welcome pizza chefs, bakers and pastry chefs in a place of discussion, growth and continuous updating.
2026
Spigabuona expands: new gluten-free kitchen and new offices.
The continuous growth of Antico Molino Rosso leads to the creation of new spaces designed to support the development of the company and its projects. In 2026 the new kitchen dedicated to Spigabuona, the company's gluten-free brand, equipped with modern and functional environments for research, development and production. In the same period, the new commercial offices also came to life, designed to encourage collaboration, innovation and hospitality. An investment that looks to the future, creating a work environment that is increasingly efficient, dynamic and in line with the company's values.
The next chapter has already begun!
Every goal achieved represents a new starting point. Between innovation, research, events, training and the continuous development of the offer, Antico Molino Rosso looks to the future with the same passion that has accompanied it for over thirty years,
with an eye to the future…
