COOKING SUGGESTIONS

At the heart of culinary creativity, the flours of Mulino Valsusa are the inspiration for a world of culinary delights.

Each photo tells a story of authentic flavors: the flour becomes a blank canvas on which to paint the colors of your imagination .

Our professionals transform every flour into an opportunity to excel .

Experiment, explore, create : the possibilities are endless to amaze in your kitchen with the quality and tradition of Mulino Valsusa.

Recipes, ideas, curiosities

COURT-LEAF COURTESY WITH JACKAGES

QUADRIFOLIOS WITH TACCOLE AND PECORINO LUCULLIAN Ingredients: 400 g of wholemeal re-milled durum wheat semolina 230 g of warm water Fresh snow peas Vaccine ricotta Grated pecorino romano salt Olive...

COURT-LEAF COURTESY WITH JACKAGES

SQUID INK BANDS

SQUID INK AND COD BANDS BARBRIAL Ingredients: 200 g of Barbrial flour 100 g of water at room temperature Salt to taste For the stuffing: 200 g of cod already...

SQUID INK BANDS

SQUID INK AND COD BANDS BARBRIAL Ingredients: 200 g of Barbrial flour 100 g of water at room temperature Salt to taste For the stuffing: 200 g of cod already...

ROMAN PALA

ROMAN PALA SACRIPANT Recipe by: DOUGH DREAM, Turin Go to the shop

ROMAN PALA

ROMAN PALA SACRIPANT Recipe by: DOUGH DREAM, Turin Go to the shop

PROSPEROUS PIZZAS

PROSPEROUS PIZZAS 100% PROSPEROUS IN GOURMET VERSION Recipe by: FOODLOVE, Turin Go to the shop

PROSPEROUS PIZZAS

PROSPEROUS PIZZAS 100% PROSPEROUS IN GOURMET VERSION Recipe by: FOODLOVE, Turin Go to the shop

ELDERBOARD ANOLINI

ANOLINI WITH ELDERBOARD, NETTLE AND RICOTTA SACRIPANT, OLD Ingredients: 500 g of Sacripante/Vetusto dough 400 g of cow's milk ricotta 20 g of fresh elderflowers 50 g of well washed...

ELDERBOARD ANOLINI

ANOLINI WITH ELDERBOARD, NETTLE AND RICOTTA SACRIPANT, OLD Ingredients: 500 g of Sacripante/Vetusto dough 400 g of cow's milk ricotta 20 g of fresh elderflowers 50 g of well washed...