The fifteenth edition of “Wheat, flour and…” brought together more than 250 people from over 20 countries in Cremona. Four days in which different languages, cultures and experiences came together through training, technology, culture, local heritage and shared moments.
Thursday, 17 September, on the eve of the two official event days, guests were welcomed to Scuderie del Fico, in the heart of Cremona, for an informal welcome reception. It was the perfect opportunity to reconnect, renew relationships built over the years and begin another shared experience together.
Friday, 18 September marked the official start of the event at the Cremona Campus of Politecnico di Milano. Following the opening remarks by Stefano Mazzini (Ocrim Commercial, Marketing & Communications Director), Alberto Antolini (Ocrim CEO) invited the audience to reflect on the value of the “small things”. Behind Ocrim’s large-scale plants lies a wealth of specialised processes, experience, precision and technical expertise that the company has chosen to preserve and continue developing in-house. A manufacturing heritage in which every element, even the least visible, contributes to the quality of the final result.
The focus then broadened to the agricultural, economic and geopolitical dimensions of the supply chain with Federico Vecchioni (Executive Chairman of BF S.p.A. and CEO of BF International), who highlighted the value of land, the importance of safeguarding the expertise needed to manage it, and the role of educating new generations in shaping the future of the agro-industrial supply chain. He was followed by the Mayor of Cremona, Andrea Virgilio, who used the symbolic value of bread to explore the relationship between nature, human knowledge and work, while also touching on sustainability and the bond between business and the local community.
The morning continued with the conference “Food and Nutritional Quality: The Contribution of the Milling Industry”, presented and moderated by Eloisa Martino from Ocrim’s Communications and Marketing Department. Sara Boussetta, PhD candidate at the Department of Public Health and Lifestyles at the University of Pavia, explored the scientific foundations of a healthy diet; Ilva Licaj, from the Department of Science and Technology at the University of Sannio, examined the role of cereals and legumes in modern diets; Fabio Bressan, Senior Technician at Sima/Ocrim, focused on the importance of proper raw material storage; while Marco Galli, Director of Ocrim’s Technology Department and the International School of Milling Technology, explored the journey from seed selection through to processing. Different perspectives, brought together by a common thread: the quality and safety of the food we eat are shaped by every stage of the supply chain.
Following the conference, guests visited Ocrim’s workshops in Via Massarotti and Via Riglio before heading to one of the most significant moments of this edition: the official opening of the new Via Milano site. The new facility is the result of the regeneration and transformation of the former Umberto Piacenza factory site. The project has given a new purpose to a place deeply rooted in Cremona’s industrial history, preserving traces of its identity wherever possible and making them part of the area’s new life.
Saturday, 19 September shifted the focus to one of the milling industry’s key challenges: efficiency.
Following the opening remarks by Stefano Mazzini, Francesca Romagnoli, Deputy Mayor and Councillor of the Municipality of Cremona, and Luca Fumagalli, Lecturer in Industrial Plant Management at the “Città di Cremona” Campus of Politecnico di Milano, a day of technical discussion began, exploring the interplay between processes, technology, people and resources.
Moderated by Professor Luca Fumagalli of Politecnico di Milano, the conference brought together Ocrim specialists to explore efficiency from different yet complementary perspectives. Sergio Manfredini, Ocrim Technologist, focused on the evolution of milling machinery through sensors, control systems and software; Simone Pedrini, Ocrim R&D Manager, explored maintenance as a strategic driver of production continuity; Michele Attramini, Ocrim Automation Manager, discussed the role of automation and process control in supporting people; Francesco Gabbio, Ocrim End-of-Line Manager, addressed efficiency beyond production, with a focus on automated palletising; while Fabrizio Baccinelli, Ocrim Sales Director, broadened the perspective to changing market conditions and the need to invest in flexibility, automation, digitalisation and training to successfully navigate increasingly complex scenarios.
The event was brought to a close by Alberto Antolini, who returned the focus to the value of people, teamwork and the ability to turn ideas into reality. This message was reinforced by the screening of the video dedicated to the transformation of the Via Milano site, officially opened the previous day: a story that shows how the future can be built by recognising the value of what came before and turning it into something new. The regeneration of Via Milano thus becomes a tangible expression of a journey that brings memory and innovation, continuity and change into dialogue, breathing new life into a place deeply connected to the city’s industrial heritage.
The day continued with a helicopter flight over Ocrim’s three operational sites and the Milling Hub, before drawing to a close at O|FarmHouse with an evening devoted to good company, regional flavours and music.
Finally, on Sunday, 20 September, before saying goodbye, guests visited the Church of San Girolamo, an important part of Cremona’s cultural heritage whose complete restoration Ocrim has chosen to support. After a walk through the historic city centre, the group returned to Scuderie del Fico, the same place where they had been welcomed just a few days earlier, for a farewell lunch. It was a fitting conclusion that brought the essence of “Wheat, flour and…” back into focus: people, the joy of coming together and relationships built over time.
Four days that brought together knowledge, innovation, culture and relationships to explore the present and future of the milling world. An international experience that, edition after edition, continues to create opportunities for dialogue and shared experiences, both within the industry and beyond.
