TOMORROW THE VALSUSA MILL OPENS IN BRUZOLO

It is connected to a food supply chain project: farmers in the valley are already involved

It's a date to remember  for the Susa Valley. On Wednesday 30 October the Mulino Valsusa officially opens, in the ancient water mill from 1884 in Bruzolo, which remained active until the early 1980s and is the subject of an important restoration project. AND' the first mill in the valley that is recovered not only for educational purposes but above all its commissioning is connected to an important food supply chain project mainly valsusina. Here, in fact, ancient , traditional and modern grains are and will be processed: many will come from the Susa Valley itself. Massimiliano Spigolon, the man who decided to bring the mill back to life, already has entered into important collaborations with local farmers . Today over a dozen have joined and so have the square meters of land that have been sown with ancient varieties I am 120 thousand. When the project was launched, a year ago, there were just six thousand and it can already be said that the initiative has achieved its goal of reactivating a part of agriculture that had been lost and with it a wealth of quality seeds. Low and High valley together : here, defying the climate, have dedicated important spaces to sowing . All the farmers who joined to the specifications they are certain that the Valsusa Mill he will not leave them alone, on the contrary he will help them in the harvest. For this reason, Spigolon purchased a special plot thresher from Japan capable of working small fields: it can also be used in the mountains. It is therefore ideal for these territories. Then, the flours ground in Bruzolo will end up in bakeries, pasta factories, pastry shops, pizzerias and restaurants in the Valley.

The Mill has named the entire project "For a better future" with the aim of safeguarding and enhancing biodiversity in mind: the aim is to repopulate the lands of the Valley and spread varieties of cereals . At the moment, will sell two flours. The names chosen are particular: la Facondia and la Prosperosa. « They are disused Italian names that we are trying to recover, just like the great ones», explains Spigolon. Both lines have been available in variations (with more or less bran). They are the result of a process that combines tradition and technology, i.e. natural stone millstones (to produce flours of considerable value) and technological tools for better control and automation of the activity.

These are the first flours on the market, but obviously the goal is to create many more. For this reason, various tests have already started with ancient grains , chestnuts and ancient Piedmontese corn to obtain fine flours. At the same time, in recent weeks Mulino Valsusa is also keeping an eye on the fields and sowing which will be strategic for next year.

The project to reactivate the Mill's supply chains has been continued without public contributions and trade associations . There are many collaborations that have been born and will be born, with public and private entities in the area. « We want to be that project that the Susa Valley was missing, capable of generating enthusiasm and reviving collaborations, capable of developing short supply chains and local agricultural production - concludes Spigolon - We met and shared the project with many people who involve the entire supply chain, able to make their own intellectual and practical contribution ."