Flour made from ancient native varieties of soft wheats where taste, aromas and nutritional properties are clearly superior to those of commercial flours. Its blend of wheats is ground at slow rotation in the ancient natural stone mill and, as by tradition, sieved, which allows to preserve part of the germ, thus giving good strength and a full taste to the flour. Expressive flour giving your dough sweet and deep notes with natural toasted and almond aroma. For fresh pasta, pizza and bread, cakes and biscuits with a nostalgic and satisfying flavor and a balanced and complete nutritional contribution.
Ingredients: soft wheat
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 decided to grow ancient and native varieties, saving them from oblivion and grinding them in the least invasive way possible: using stone. The old stone mill allows not only to preserve the extraordinary organoleptic qualities of the cereals, but to preserve their proteins, vitamins, enzymes and minerals, precious nutrients which are usually 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 significant description of the work and spirit of this silent cereal artist.