Our Flours

From the fields to the table

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. 

Farina tipo 1

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. 

Ideal for preparing bread, pizza, pasta, desserts and other baked goods. Excellent also mixed with our wholemeal wheat flour and type 2, to make the dough more rustic in flavour and texture. 

Farina tipo 2

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. 

Ideal for preparing bread, pizza and more rustic and tasty pasta. Excellent also mixed with our whole wheat flour and type 1 flour. 

Farina integrale

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. 

Ideal for preparing bread and other baked goods. Excellent also mixed with our type 1 and type 2 flours to make the dough less rustic and easier to work. 

Polenta rustica

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. 

Ideal for preparing excellent polenta to accompany meats, cheeses and sauces. Due to its consistency it can also be used to flour ingredients to fry or to prepare flans, tortillas, crèpes, pasta, bread and desserts. 

Polenta fine

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. 

Ideal for preparing excellent polenta to accompany meats, cheeses and sauces, but also for soft doughsshortbreadscreamy desserts and batters such as waffles and pancakes.

Farina di grano saraceno

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. 

Ideal for the preparation of bread and cakes, such as cakes, crèpes or pancakes, in combination with rice or wheat flour, both to attenuate the strong taste and to make the dough more elastic and workable. It is the essential ingredient for the preparation of “pizzoccheri” and polenta “taragna“. 

Farina di grano duro

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. 

Ideal for baking but above all for the preparation of fresh pasta, thanks to its low elasticity and high tenacity. 

Farina di farro

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.

Ideal for the production of an excellent bread, which is very close to the taste of white bread, with the same fiber of the whole wheat bread and even more aromatic.

Farina di ceci

Cheakpea 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.

Ideal for bread and baked goods, burger, falafel, porridge, breading, fresh pasta and even pizza.

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