Agugiaro & Figna with pizza flour exports Italian know-how (against Italian sounding)

From five to over 30 types of flours and pizza mixes: the expansion of the Le Cinque Stagioni catalogue, the specialised brand of Agugiaro & Figna Molini, has accompanied the development and evolution of the Italian margherite & Co.

"After the great ferment of the early 2000s, with the entry of so many operators and the awareness of the specific needs of this sector, after the phenomenon of gourmet pizza (now downsized) and the exploit of the pinsa (still in progress), today is the moment of the simple, fragrant and balanced pizza, and of local styles that bear witness to Italian 'biodiversity'," says Riccardo Agugiaro, ceo of the milling group that, with around 155 million euro revenues 2025 and more than 23% of total exports is one of the leading international players in the high quality flour and semi-finished products sector.

In a market that is so global and differentiated (and also so subject to food fads), innovation remains a key lever. "When my father created the Quinta Stagione brand, pizza makers considered flour a commodity and prepared only one type of pizza, whereas today they offer many different types. And behind this variety is the commitment and investment in R&D of the entire sector, from flour producers to machinery companies," emphasises Agugiaro, whose companyhas invested over 120 million euro in new technologies in 25 years.

If Neapolitan pizza has become a global success story (and has been a fantastic export driver for all Italian companies) it now has to contend with the growth of Roman pizza and abroad with 'New York style' pizza or Chicago Deep Dish. But also with adangerous 'Italian sounding', ranging from recipes to the training of pizzaioli.

In the 96 countries in which it is present, the Le 5 Stagioni brand has pioneered a product chain that involves manufacturers of ovens and accessories, tomato and mozzarella, and pizza chef training schools.
"It is this system that has allowed us to take pizza around the world by providing not only products but also assistance, training and advice," Agugiaro emphasises. An approach that has brought results: for the past couple of years, for the company export of pizza flour has exceeded sales in Italy in both value and volume. The company's clientele is made up of both individual pizza chefs, competent and demanding, and large chains, but the core target group remains operators who do not exceed 200 premises, because they focus on quality and need to work in a more structured manner.