Agugiaro & Figna
Le 5 Stagioni — Italy's No. 1 Pizza Flour, Milling Tradition Since 1415
9 mills • 280,000 tonnes/year • 200+ references • Benefit Corporation
Over 600 Years of Milling Excellence
The quality of a pizza starts before the dough is made — it starts with the flour. Agugiaro & Figna has been a reference for professional bakers and pizzaiolos for over six centuries, combining deep milling heritage with cutting-edge research.
Founded in 2003 through the merger of Molini Agugiaro (with roots in Padua dating back to 1415, formally established in 1831) and Molini Figna (Collecchio, Parma, 1874), the company today operates 9 mills, 3 production sites and grinds 280,000 tonnes of wheat annually.
With 3 dedicated R&D centres and over 200 product references, Agugiaro & Figna engineers flour solutions for every pizza style, every hydration level, every oven type. Since 2024, it holds official Benefit Corporation status. In 2021, 18,000 trees were planted in the “Bosco del Molino.” Academic partnerships with ALMA and the University of Gastronomic Sciences of Pollenzo reflect a genuine commitment to food culture.
Key Figures
First mill in Padua
Founding of Molini Agugiaro
Founding of Molini Figna
Merger into Agugiaro & Figna
3 stone, 6 roller
Production capacity
In the catalogue
Full traceability
Agugiaro & Figna Brands
Le 5 Stagioni
The world's most comprehensive flour range for pizzerias. Over 35 references for every style: Neapolitan, Roman, al taglio, in teglia. AVPN-certified.
Le Sinfonie
Premium brand for professional pastry. Selected flours for cakes, puff pastry and fine leavened goods.
Faridea & MIA®
Faridea: ready-to-use blends for artisan baking. MIA® (Macinazione Integrata Autentica): patented process combining stone and roller milling in a single flour.
What You Can Order from LAPA
LAPA sources Le 5 Stagioni flours directly from the producer — no middlemen, guaranteed freshness. Our catalogue covers over 2,000 products. Le 5 Stagioni is among our highest-demand references.
The benchmark for Neapolitan dough: ideal gluten network, raised crust, suitable for wood-fired and electric ovens. Best Seller
Double-milled semolina for fresh pasta, specialty doughs and dusting. Ordered in high volumes on a weekly basis. High Volume
More fibre, more flavour, better digestibility. The right choice for rustic and gourmet pizzas that stand out on the menu. Stone-Ground
High hydration, superior crispness, remarkable lightness. For technically demanding doughs that impress. Specialty
Professional dusting flour for smooth dough stretching: no sticking, maximum workability. Accessory
Professional semi-finished mix: just add water and yeast for consistent artisan-quality bread. Reliable and repeatable. Bakery
Why LAPA Partners with Agugiaro & Figna
Switzerland has no shortage of flour suppliers. But when our customers ask which flour performs best, the answer is consistent: Le 5 Stagioni. Italy's best-selling pizza flour, AVPN-certified for authentic Neapolitan pizza, produced using the patented MIA® process and monitored by three dedicated R&D laboratories.
LAPA operates with direct sourcing from the manufacturer. That translates into fresh product, reliable availability, and competitive pricing — delivered together. With over 2,000 references in our range, we are your single-source partner for professional food service.
For orders or volume inquiries: +41 76 361 70 21
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