Petra’s Flours are the state-of-the-art expression of a family of millers who have gradually combined,like no one else,the quality of craftsmanship with avanguarde technology to transfer the pure energy of wheat grains to the table. Petra Molino Quaglia's are the state-of-the-art wheat flours the contemporary artisans use to make classic and gourmet bakery, pastry and pizza products. Inside Petra’s Mill there’s a unique school of flour where classes on how to make pizza, pastry, bread and pasta are held all through the year. The school hosts Petra’s R&D Department and it is used to spread knowledge about flour, yeast activity, dough preparation, but also the production, promotion and sale of artisanal bakery products. For over ten years, the academy has been organizing different courses, like Università della Pizza where the most famous contemporary Italian pizzaioli have been “graduated”.