Combining expert hands, research, technology and, above all, a real love for the land, it’s a long process to get the best result. Flour from The Mill is stone-ground using a grinder made from natural igneous stone and consists of grain harvested naturally, respecting the seasons and the soil. As part of a project developed in Cuneo and Turin, with a side project in Basilicata producing Saragallo hard grain, The Mill is collaborating with the Department of Agriculture at the University of Turin aim the goal of moving away from intensive agricultural cultivation to instead follow grain throughout its entire growing process in order to guarantee nutritional and organoleptic qualities. The project is an ambitious one, focusing on a product that grows and develops slowly as part of a circular and sustainable industry, according to integrated farming principles. But the result? Top-quality flour with an undeniably distinct aroma.
Available at the store: Type 1, soft whole-wheat, rye, spelt, maize, Saragallo hard wheat, spelt and bran, Mercato Centrale Torino blend and the blend of the month.