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Radio Mercato Centrale


The mill by Mattia Giardini e Alberto Iossetti

Craft, craft, craft flour

In the boutique of Mattia Giardini and Alberto Iossetti at the Mercato Centrale Milano, you find craft-produced, stone-ground flour at its most aromatic.

But Mattia and Alberto’s flour is not just flour: it is the fruit of constant research and experimentation. Ground by millstones, their flours conserve all their nutritional properties as well as all their taste, smell and texture. How can you identify them? You just need to see them up close. The smell of flour that has been ground by stone in a mill is unbelievably intense, and its color tends towards hazel.
The flours in Mattia and Alberto’s boutique come from all over Italy, mainly from the provinces of Cuneo and Turin in Piedmont, but also from the southern regions of Basilicata and Molise. You see, feel and smell the difference, and that’s just before you’ve tasted it.

Here, flour really does have another taste.

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But Mattia and Alberto’s flour is not just flour: it is the fruit of constant research and experimentation. Ground by millstones, their flours conserve all their nutritional properties as well as all their taste, smell and texture. How can you identify them? You just need to see them up close. The smell of flour that has been ground by stone in a mill is unbelievably intense, and its color tends towards hazel.
The flours in Mattia and Alberto’s boutique come from all over Italy, mainly from the provinces of Cuneo and Turin in Piedmont, but also from the southern regions of Basilicata and Molise. You see, feel and smell the difference, and that’s just before you’ve tasted it.

Here, flour really does have another taste.

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