Italian Flour
AGUGIARO E FIGNA
1831, Curtarolo. 1874, Valera. Two mills, two families, one mission. In 2003, Agugiaro & Figna united nearly two centuries of milling expertise to create the group that now supplies Europe's most demanding pizzerias and restaurants.
Complementary skills and traditions, united for the future. When you knead their flour, you feel the difference: perfect elasticity, consistent hydration, predictable results every time.
The mission hasn't changed: exceptional flour worldwide. The values? Those of the founders: uncompromising quality, total respect for raw materials. Every bag carries nearly 200 years of expertise.
Technology, research, innovation: the group invests continuously in specialised flour production. For your dough, this means absolute consistency — from bag to bag, order to order.
MEYERHANS MÜHLEN
Meyerhans Mühlen AG is a family-run Swiss milling company with several modern, regionally rooted production sites and a high level of innovation.
Their high level of innovation is based on great experience in wheat processing, the creativity of employees and the courage to try new things. It is a company that seeks to maximize customer benefits through a unique range of products and services.
A high-performance team with a shared goal: the perfect flour for your needs, every day.
MOLINO PASINI
Four generations, 100 years of history, the art of flour imprinted in its DNA: Molino Pasini is a milling company specialized in the production of high-quality soft wheat flours, dedicated both to the end user (artisans, wholesalers and retailers) and to those involved in their processing, such as the food industry.
Drawing from artistic expressions the values of modernity, maximum technical precision and attention to detail, the company is a perfect expression of the art of Italian know-how, so appreciated abroad and so celebrated at home. Raw materials have always been the focus of attention: the grains used are carefully selected from all over the world.
Once they arrive at the company, they are analysed and identified by the efficient and modern in-house research and development laboratory, which verifies their quality. The new milling plant, a cutting-edge and fully automated project, processes homogeneous grain blends from which flours of high and consistent quality over time are extracted.
PASTIFICIO DI MARTINO
The story of Pastificio Di Martino begins with a boy and a dream. Giuseppe Di Martino, driven by economic hardship, learned the secrets of “white gold” — pasta — as a child.
At age 10, he began working in a pasta factory whose childless owner took him under his wing. Giuseppe soon became “master of short pasta” — the expert in shape and texture.
The owner, recognising his mastery, transferred the company shares to him. Trust became enterprise.
Thus in 1912, Pastificio Di Martino was born: an island of pasta at the village entrance, where pasta is bronze-die extruded and dried in the Gulf of Naples air. Three generations later — the same pasta.
View catalogueItalian Flour for Pizzerias — Swiss Wholesaler
LAPA is a Swiss wholesaler of Italian pizza flour. We supply Caputo, Le 5 Stagioni, Dallagiovanna and Agugiaro & Figna type 00 directly to pizzerias and restaurants in Zurich, Aargau, Basel-Stadt, Basel-Landschaft, Solothurn, Lucerne, Zug, Schwyz, St. Gallen, Thurgau, Schaffhausen, Glarus and Bern, throughout German-speaking Switzerland: 1,200 customers served in total across Switzerland. 25kg bags, order by 05:00, delivered the same day, 6 days a week, no minimum order. Cold chain controlled from our Embrach (ZH) warehouse to your kitchen.