A DYNASTY OF MILLERS
Every dynasty is made up of people who believe in the same ideas and pursue the same aims, throughout the passing of time and changes in society. Virginio, Toni, Gino,
Since 1742 a story of passion, commitment and research.
The Bertolo dynasty of millers started at Castello di Godego in mid eighteenth century as a family business serving the area.
In the early twentieth century a young, determined Virginio decided to leave to seek good fortune in the U.S.A. like many others. However, as soon as he made some money he returned home to realise his dream of building a completely new mill of his own.
The ideal place, due to an abundant supply of water, was the Pederobba hamlet of Covolo, on a small canal called Rogia Uliana, right next to the River Piave.
It was here that he set to work with a millstone.
During the two world wars Virginio’s mill, which was located on a natural obstacle – the River Piave – became essential for civilians but also for the soldiers who brought
rye to be ground for black bread and oats to make forage for their horses.
The mill carried on its work thanks to Virginio’s passion, dedication and precision, and at the end of each war normal production resumed.
This is the story of a strong, dedicated family that has reached our times, a past promise to offer a sound future.
Being a miller means seeking to establish contact with Nature and understand its cycles and reasons. Love for the miller’s art is a common denominator of five generations of the Bertolo family, who over the years have acquired deep knowledge and experience from each period and from the territory in which the mill has its roots.
Each generation has enhanced the trade secrets and recipes handed down from father to son with new technology and a vision and will to bring prosperity to what is more a family heritage than a business.
A heritage that is now ready to become once again a sound base for a future that is still able to unite tradition and innovation.
This union is the base for Pietra del Piave®, a family of flours, stone ground as in the past. This ancient method maintains the wheat germ proteins intact. The bread it makes preserves all its fragrance longer and has an intense, almost bitter taste, like the bread our fathers ate.