Our stone milled flour is obtained using exclusively cereals from our fields which, for four generations, has been cultivating these lands. Stone milling, grinding the whole grain at low processing speed, without removing any part of it, preserves the organoleptic and nutritional properties.
Our cultivation methods, which respect the environment and each individual ear, combined with stone milling, allow us to obtain flour which is healthy, genuine and has the authentic taste of the territory and tells the story of our work.
Wheat flour “la tipo 1”
This is the “whitest” and most refined of the flours we get from the stone grinding of our soft wheat. It contains a smaller quantity of bran, which makes it very versatile and suitable for all recipes.
Ideale per la preparazione di pane, pizza, pasta, dolci e altri prodotti da forno. Ottima anche miscelata con le nostre farine di grano tenero integrale e tipo 2, per rendere l’impasto maggiormente grezzo.
Wheat flour “la tipo 2”
Also called “half- wholemeal” flour, it is obtained by grinding our soft wheat, keeping a good portion of bran and wheat germ. It has excellent nutritional characteristics and is rich in protein and fibre.
Ideale per la preparazione di pane e per gli amanti di pizza e pasta più grezza e gustosa. Ottima anche miscelata con le nostre farine di grano tenero integrale e tipo 1.
Wheat flour “l’integrale”
Obtained from the milling of our soft wheat, it is the most rustic of our flours. It contains the whole grain in all its parts, starch, bran and wheat germ and is therefore a complete and very nutritious food.
Ideale per la preparazione di pane e altri prodotto da forno. Ottima anche miscelata con le nostre farine tipo 1 e tipo 2 per rendere l’impasto meno grezzo e più facilmente lavorabile.
Polenta “la rustica”
This is our “rustic” corn flour. It is a wholemeal flour, containing all the grain of the corn and its nutrients. Also known as “polenta bramata“, it requires longer cooking time and needs more liquid than thin-grained flour.
Ideale per la preparazione di ottime polente da accompagnare a carni, formaggi e sughi. Per la sua consistenza può essere utilizzata anche per infarinare ingredienti da friggere o preparare sformati, tortillas, crèpes, pasta, pane e dolci.
Polenta “la fine”
This is our fine ground corn flour. It is a wholemeal flour, containing all the grain of the corn and its nutrients. Also known as “polenta fioretto“, compared to the “bramata” it has a shorter hydration time, therefore it needs less liquids and generates more firm, velvety and creamy doughs.
Ideale per la preparazione di ottime polente da accompagnare a carni, formaggi e sughi, ma anche per pastelle, frolle e impasti morbidi come waffle, pancake e dolci
cremosi.
Buckwheat flour
Buckwheat is much more nutritious than other cereals, thanks to a more complete protein composition and to the presence of many essential amino acids. It is also very digestible.
Ideale per la preparazione di pane e dolci, come torte, crèpes o pancake, in abbinamento alla farina di riso o di frumento, sia per attenuare il gusto deciso sia per rendere l’impasto più elastico e lavorabile. Ingrediente fondamentale per la preparazione dei pizzoccheri e della polenta “taragna”.
Wholewheat flour “la semola”
Durum wheat has more elongated and translucent grains than the soft wheat, with a very hard density. From the grinding of the durum wheat we obtain a flour known as semolina, of a granular consistency and amber-yellow colour. Durum wheat flour contains more protein than soft wheat flour and has a lower glycemic index. It also absorbs more water, so it has more satiating power.
Ideale per la panificazione ma soprattutto per la preparazione di pasta fresca, grazie alla sua estendibilità piuttosto bassa e all’elevata tenacità.
Spelled flour
Spelled is one of the oldest cereals cultivated by man, it can be considered the ancestor of durum wheat: it was the staple food of the Roman diet because it was easy to grow and rich in nutrients. Its name derives from the Latin “far” and from here comes the word flour. With the cultivation of other varieties of cereals such as wheat, corn and rice, the cultivation of spelled has been decreasing over time until it almost disappeared but lately it has been rediscovered, thanks to its excellent dietary properties.
Ideale per la produzione di un ottimo pane, che a parità di fibre di quello di frumento integrale, si avvicina molto al sapore del pane bianco ed è persino più aromatico.
Cheakpeas flour
It is a flour that preserves all the properties of the legume, therefore very nutritious and above all rich in protein, iron and fiber. It is a versatile ingredient that can replace very well wheat flour in many recipes. t has a nutty flavor and a pleasantly toasted aroma, as well as endless health benefits.
Ideale per pane e prodotti da forno, burger, falafel, farinata, panature, pasta fresca e persino per la pizza.
