In the first half of the 19th century, a mill was built in the hamlet of Gallenca, in the small town of Valperga in the province of Turin. On July 17th, 1924, Domenico Peila bought the mill and continued his family tradition of producing common wheat flour. During the 60s and 70s, the mill was expanded and developed by Domenico’s sons. By the end of the 80s, the founder’s grandsons had foreseen the potential of the corn milling industry and had converted the mill into a corn mill. In 2010, the company expanded its product range by acquiring a plant for rice milling. In 2016, Molino Peila launched the production of a wide range of flours and mixes, both conventional and organic, including innovative and high-quality products that cater to new market trends, such as flours made from cereals, legumes, and superfoods, which are always gluten and allergen-free. Today, Molino Peila is a major industrial market leader in gluten-free raw materials, capable of meeting the needs of the most important national and international customers.