Il Molino Secci, for over sixty years, has been producing quality flours from strictly local durum grains, the result of a careful selection of the product and producers of Trexenta and Marmilla. The company has a three-generation history, made up of passion, tradition and innovation. The Senorbì plant was born in 1948 at the behest of Mr. Paolo Secci.
In the 2005 the Mill is equipped with an innovative plant, with an instrumentation that is a high-tech reinterpretation of the ancient mills.
Thus, with a real stone grinding begins the new production process of Molino Secci. Since 2011 the company has also had a small artisan pasta factory that produces dry pasta.
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