Description
The Food
Whole fruit, from field to flour.
Our wholemeal flours preserve the richness of the fruit, including bran and germ, so as to more fully express the character of each vintage.
Our Collection
Durum wheat
Golden and rich, with a typical Mediterranean character. Ideal for traditional breads, pies, pasta and country preparations.
Soft wheat
Soft and flexible, with a balanced taste and fine texture. Suitable for everyday bread, pastries and homemade creations.
Barley
With an earthy aroma and special character. Adds depth to breads, nuts and traditional pastries.
Rye
Rich and aromatic, with a strong traditional character. Excellent for sourdough breads and classic recipes.
Oats
Soft and mild in taste, with a pleasant texture. Perfect for breads, cookies and breakfast creations.
Whole wheat (Emmer)
A traditional cereal with rich, earthy taste and pleasant aroma. Ideal for wholemeal breads, crackers and pasta.
Whole wheat (Einkorn)
An ancient wheat with a delicate golden color and a distinctively nutty taste. Stands out in breads, cookies and traditional recipes.
In the Kitchen
Ideal for traditional breads, village doughs and recipes that bring out the authentic character of cereals.
From Field to Cupboard
Every fruit starts its journey from our fields, shaped by climate, the ground, our time and biodynamic practice.
Through careful grinding, the crop becomes a key component of the daily Mediterranean diet.
Bread with Sourdough
Many of our wholemeal flours are ideal for making sourdough bread.
If you want to try traditional sourdough baking, you can add our natural sourdough from the category Basic Materials in your order. If you wish, we can also send you simple instructions on how we take care of it, we maintain it and use it here on the farm.
