Products

Flour

Flours made from type 1, type 2 and whole grains are richer in nutrients and fiber compared to the more commonly used type 0 and 00 flours. This is because, due to the lower level of refinement during milling, a greater amount of the nutrients contained in the germ and bran is preserved. The less refined the grain, the higher the nutritional quality of the flour. This overall quality has a positive impact on consumers’ health, as less refined flours are higher in fiber and have a better glycemic index.

Durum Wheat Flour (500 g)

Flour obtained from durum wheat grown on our hills and processed on-site. The grain is milled in-house using our stone mill.

Whole Emmer Farro Flour (500 g)

Flour made from emmer farro grown on our hills and processed on-site. The grain is milled in-house using our stone mill.

Einkorn Farro Flour (500 g)

Flour made from einkorn farro grown on our hills and processed on-site. The grain is milled in-house using our stone mill.

Chickpeas flour (500 g)

Flour made from small Tuscan chickpeas grown on our hills and processed on-site.

Rye Flour (500 g)

Flour made from rye grown on our hills and processed on-site. The grain is milled in-house using our stone mill.

Barley Flour

Rich in fiber and with a low glycemic index, it is ideal for fresh pasta and crispy baked goods; also excellent when blended for bread and focaccia.

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