Let's enhance the ANCIENT ALPINE GRAINS together
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Sustainable Agriculture
Non-intensive agriculture that respects natural resources, which does not use polluting substances so as not to alter the environmental balance
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100% Susa Valley
Raw material obtained from mountain and foothill crops 100% Val di Susa, between the Cottian and Graian Alps
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100% Piedmont
Raw material obtained from 100% Piedmontese hillside cultivations
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Biodiversity
Recovery of ancient varieties of local wheat and cereals and protection of biodiversity to promote natural resilience during cultivation
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Stone milling
Natural monolithic stone milling. The low speed guarantees the highest quality level of extraction from the bean
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Flours rich in fibre
The flours naturally retain the wheat germ, the living part of the grain, during milling, without subsequent addition. Flours rich in fibre: type 1, 2 and wholemeal
SACRIPANT
Flour coming from the field mixing of ancient wheat varieties,
Available INTEGRAL or TYPE 2.
Characterized by very small bran parts that
they give a light caramel color.
Distinctive taste and aroma.
IDEAL FOR ALL DOUGHTS
OVEN: bread, pizza and focaccia, breadsticks
SWEETS: biscuits, cakes, shortcrust pastries
PASTA: fresh egg and water pasta worked by hand or with a trala
BARBRIAL®
Flour deriving from an ancient mixed cultivation technique of ancient wheat such as Mentana, Apulia, San Pastore, Verna, Gentilrosso, Gamba di ferro, Terminillo, and from rye, semi-wholemeal, TYPE 2 .
Characterized by very small bran parts that give a dark caramel color.
Particular and intense taste and aroma.
IDEAL FOR ALL DOUGHTS
OVEN : typical Barbrial® bread, pizza and focaccia, breadsticks
DESSERTS : biscuits, cakes, shortcrust pastries
PASTA : fresh egg and water pasta made by hand or with a die.