Paolo Mill was born in 1955 in Palazzolo Acreide, little village near Syracuse, located in a strategic position for durum wheat supply.

The activity, originally focused on re-milled wheat for bread-making, during the first years extended its production to durum wheat flours designated to pasta production.

The fastidious research for the best grains, the important investments in the last 60 years, and the continuous growing of our competencies, today give us the possibility to please our customers. Today, Molino San Paolo is on the marketplace for several customer categories: pasta and bread industrial manufacturers, distributors, wholesalers, retail and zoo technical industries.

The Group

The bond between Gallo family and wheat milling finds it roots in time. This union, since the half of the 18th century, originated from the administration of water mills, owned by rich Sicilian barons. (continua…)

In early 80s Gallo family decided to horizontally extend the activity and founded Molitoria S. Paolo S.p.A. (continua…)