Petra Molino Quaglia rethinks the wheat supply chain between biodiversity, training and certified sustainability
There is a mill in the Padua area, in Vighizzolo d’Este, which has been processing wheat in a different way for four generations. Petra Molino Quaglia it doesn’t just produce flour. Over the years he has built a system that connects the field to the laboratory, the farmer to the pastry chef, the cereal tradition to agronomic research. A path that today translates into three concrete projects, each with its own identity but all oriented in the same direction: an idea of a more aware, more transparent, more sustainable supply chain.
When pastry making becomes strategy
The 2026 edition of Pastry Bestthe technical symposium on Italian pastry making born over ten years ago. A place for discussion between professionals in the sector, designed for those who work every day behind a counter and an oven.
This year’s edition has chosen a specific theme: «Strategic Pastry Making». The title says a lot. The focus shifts from pure technique to the ability to make informed decisions: what to produce, how to select raw materials, how to manage costs, how to communicate your work. Contemporary pastry making, from the Pastry Best perspective, can no longer afford to proceed automatically. It must become a designed system, in which product, organization and identity dialogue with each other.
At the center of this vision are the Healthy Flour Petranatural flours without additives, obtained without resorting to artificial correctives. Evolved viennoiserie, modern biscuits and pastry products become, in this context, three axes to convey a new idea of taste and coherence.
Neogranìa, the wheat that adapts
Neogrania is Petra Molino Quaglia’s agricultural and cultural project which aims to create new native wheat varieties. The mechanism is that of evolutionary populations: seeds of different varieties are sown together in specific territories, letting natural selection take its course. Wheat progressively adapts to the climate and soil, strengthening cereal biodiversity over time.
The project was born within the Petra Evolutiva path and has a long-term objective: build a community of farmers and baking professionals who adopt their own crops, propagate evolutionary agricultural techniques and contribute to the emergence of forgotten or never existed cereal varieties. It’s not just agriculture. It is a different way of thinking about the relationship between land, seed and finished product.
The first Equiplanet certification in Italy
On the sustainability front, Petra Molino Quaglia has achieved a national record. It is the first company in Italy to have received Equiplanet certificationa standard developed by Santa Chiara Next together with Valoritalia to evaluate sustainability management in agri-food companies.
The certification verifies the alignment with the Sustainable Development Goals of the UN 2030 Agenda, with the ESG criteria and with the main international references on the subject. It is not a cosmetic sticker, but a fundamental measurement tool that requires the company to report its choices in a verifiable and coherent way.
