The history of Molino Parri begins as early as the Late Middle Ages when a Ghibelline Parri moved to Rigomagno, a hamlet of Sinalunga, following his exile from Florence. The mill is located in one of the main roads that leads to Valdichiana, once located on the banks of a small gorello (water stream) of the Foenna river. Since then, the business has been handed down from generation to generation, changing only the name, from Folci Ancient Mill to Parri Mill, but remaining under the management of the same family.

Two small stone mills, still used today to work special flours such as ancient and organic grains, testify the great attention paid to tradition; but at the same time the improvement of the products is constant.

Parri flours are famous throughout central Italy for the quality of the product and the care in making them, which has allowed us to select the best blends for baking, making pastry products or making fresh pasta, just to name a few.