Professionalism, innovation and continuous research form the basis of the superb work carried out by this flour producer, active since 1935 and now on the third generation of family. For 29 years, as a conscious choice, they've been producing only flours with organically-farmed wheats and grains from controlled supply chains. Currently they own two artisan production facilities where they process mainly Italian soft wheat into wholemeal and semi-wholemeal flours, alongside various types of grain (spelt, kamut, rye, barley, oats, millet, teff etc.), buckwheat products and pseudocereal, seeds and legumes. They also produce special flours, like gluten-free versions, processed in a facility situated three kilometers from their main plant so as to avoid any possible cross-contamination. Grinding is carried out by stone at low temperatures so as to maintain the nutritional and organoleptic properties of the wheat intact.
