From the grains of Pignoletto Rosso and Pignoletto Giallo, ancient varieties of Piedmontese corn, come this very fine stone-ground flour and sifted slowly, as per tradition. In this balanced and unique blend, where the aromatic intensity of Pignoletto Rosso softens with the natural sweetness of Pignoletto Giallo, we take a leap into the past, when these native varieties were a pillar of the Piedmontese peasant diet. A delicious historical testament, with a round and harmonious taste and distinct nutty scents. Thanks to its impalpable grain, Cuor di Pignolet flour is exceptional in sweet preparations, for dense and aromatic cakes and nostalgic-flavored biscuits, such as cornmeal pastas.
It may contain traces of gluten
The story of La Cascina dei Conti is the story of a farm and an agri-mill where the stubbornness of peasant knowledge prevailed. Refusing the path of empty, homologated and very white modern flours, Claudio Merlo has chosen to cultivate ancient and native varieties, avoiding them from oblivion and grinding them in the least invasive way possible: stone. The old stone mill allows not only to preserve the extraordinary organoleptic qualities of these cereals, but to preserve their proteins, vitamins, enzymes and minerals, precious nutrients cut away in the refining process of commercial flours. The fields cultivated by Claudio, a farmer and miller of few, measured words, are an extraordinary landscape gift, and his expressive and structured flours are an eloquent description of the work and spirit of this silent cereal artist.