Bread, pasta, pizza and baked goods (sweet and savory) represent the heart of Italian cuisine, and deserve particular attention as regards the origin and production methods of the raw material used: flour.
It is easy to understand how much difference the use of guaranteed, organic flours, produced with respect for the environment and the people who live there, can make.
Concepts such as environmental sustainability, biodiversity or organic agriculture are today necessary principles to guarantee the quality of what we eat, the health of the planet and the future of generations.
For this reason, the production of organic cereals at the base of our flours takes place according to the regulations provided for by current legislation on organic farming and all stages of the production process are tracked and certified by the certification body CCPB.
The organic production and the cereal preservation process using the cold technique also make it possible to have flours free from residues of chemical products.
Stone grinding is optional: thanks to the naturalness of the process, we are able to guarantee the integrity of the nutrients.
Among the lines of our production you can find: soft wheat flour, durum wheat flour, spelt/dinkel flour, Dicoccum/Emmer flour, Cappelli durum wheat flour, Kamut® flour and special flours.