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Le 5 Stagioni, Italian leader in products for pizza

  • 1 Le 5 Stagioni
    Italian leader in products for pizza
  • 2 Pizza schools
    Le 5 Stagioni organizes schools for pizza makers all around the world
  • 3 Contest / Competition
    Have a look in the section "Events" and discover the 5 Seasons' contests and projects
  • 4 Products for any need
    Flours for very long rising times, for direct doughs, starting from semi-finished products with different cereals than wheat to gluten-free flours, from brewer's yeast to the very famous Mother Yeast Naturkraft.
  • 5 Genuine and guaranteed products
    In our Research and Development dept. the new technologies and the most sophisticated studies managed in obtaining the flavours, the tastes and the perfumes of the tradition in a very professional way.

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News

Our initiatives

Le 5 Stagioni organizes and sponsors events and initiatives around the world.

 

  • JANUARY 2010 - JANUARY 2012
    Design competition for planning the future of pizzerias

    "Le 5 Stagioni" Design Competition is an initiative open to designers, architects, design firms, contract companies designers, design groups, Italians and foreigners, called to discuss on the design of premises and sites aimed at the preparation and consumption of pizza.

    Go to the official website of the competition.

  • SEPTEMBER 2008
    Grand Prix of Solidarity
    Agugiaro & Figna Molini S.p.A together with the Pilots National Team in support of solidarity.
    The Pilots' World Foundation for Onlus Solidarity is pleased to announce the new partnership
    that will involve Agugiaro & Figna Molini S.p.A. Paduan company in order to join the supportive
    activity of Pilots National Team until the end of the season 2009.

    Download the press release.
    Download the poster.

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  • MULTI-YEAR COOPERATION FOR RESEARCH
    Agugiaro & Figna Molini S.p.A. and the collaboration with the University of Parma

    Agugiaro & Figna is the only Italian milling company which finances university researches on its products and has a long-term collaboration with the Department of Genetics, Biology of Microorganisms, Anthropology and Evolution of University of Parma, especially regarding the behavior of yeasts in dough, in particular Naturkraft dried sourdough (Naturkraft bread, Naturkraft pizza, Naturkraft sweets, Naturkraft bio, and Naturkraft spelt).

    Download the full article in pdf.
    Download the presentation on Naturkraft studies.