Molino Persello
Four generations, one mill.
Location: Colloredo di Monte Albano, Friuli-Venezia Giulia, Italy
Products: Stone-milled and traditionally milled flours, ancient grain flours, polenta (Friulian corn), cereals, baking mixes, and regional grain specialties
About Molino Persello:
Antico Molino F.lli Persello is a historic, family-run mill rooted in the hills of Friuli-Venezia Giulia. The mill’s origins date back to the early 1900s, and today it is carried forward by the fourth generation of the Persello family, who continue to balance tradition with careful innovation.
The identity of the mill is inseparable from the land and the people who work it. For the Persello family, now in its fourth generation, milling is not just a technical process but a continuation of local knowledge and care. Respect for raw materials and close relationships with local farmers ensure that each flour preserves the authentic qualities of the grain and the territory it comes from.
The Persello family places strong emphasis on the selection of raw materials, choosing Italian and Friulian grains—both modern and ancient varieties—grown with respect for the land. Milling is carried out using a combination of traditional methods and modern controls, preserving the natural characteristics of the grain without additives or unnecessary processing.
At Molino Persello, work follows the rhythm of the grain and the seasons. Milling is not just a technical process but a continuation of family knowledge, patience, and care—ensuring that each product reflects both the land it comes from and the people who have milled it for generations.
Products: Stone-milled and traditionally milled flours, ancient grain flours, polenta (Friulian corn), cereals, baking mixes, and regional grain specialties
About Molino Persello:
Antico Molino F.lli Persello is a historic, family-run mill rooted in the hills of Friuli-Venezia Giulia. The mill’s origins date back to the early 1900s, and today it is carried forward by the fourth generation of the Persello family, who continue to balance tradition with careful innovation.
The identity of the mill is inseparable from the land and the people who work it. For the Persello family, now in its fourth generation, milling is not just a technical process but a continuation of local knowledge and care. Respect for raw materials and close relationships with local farmers ensure that each flour preserves the authentic qualities of the grain and the territory it comes from.
The Persello family places strong emphasis on the selection of raw materials, choosing Italian and Friulian grains—both modern and ancient varieties—grown with respect for the land. Milling is carried out using a combination of traditional methods and modern controls, preserving the natural characteristics of the grain without additives or unnecessary processing.
At Molino Persello, work follows the rhythm of the grain and the seasons. Milling is not just a technical process but a continuation of family knowledge, patience, and care—ensuring that each product reflects both the land it comes from and the people who have milled it for generations.
About the Land:
Molino Persello is rooted in Friuli-Venezia Giulia, in the hills of Colloredo di Monte Albano, an area long shaped by cereal cultivation and agricultural tradition. This territory is defined by a temperate climate, clean air, and fertile soils, ideal for growing high-quality grains. Seasonal changes play a key role: cool winters and balanced summers influence the character, aroma, and structure of the cereals milled here.
“Our work begins in the fields. The quality of our flours depends on the land, the seasons, and the care we take in every step — from selecting the grains to milling them with respect for their natural characteristics.”
Molino Persello is rooted in Friuli-Venezia Giulia, in the hills of Colloredo di Monte Albano, an area long shaped by cereal cultivation and agricultural tradition. This territory is defined by a temperate climate, clean air, and fertile soils, ideal for growing high-quality grains. Seasonal changes play a key role: cool winters and balanced summers influence the character, aroma, and structure of the cereals milled here.
“Our work begins in the fields. The quality of our flours depends on the land, the seasons, and the care we take in every step — from selecting the grains to milling them with respect for their natural characteristics.”
