Farine da Grani Antichi macinate a Pietra
Farine da Grani Antichi macinate a Pietra

Farine da Grani Antichi macinate a Pietra

In this section you will find ideal products to accompany everyday dinners or important events with style and elegance.

Not everyone must know the meaning of the nomenclature "Flours from ancient stone-ground grains".

The advantage of stone mills is that the flour is 'truly wholemeal' because whole grains are ground and in this way the germ and the external coating (bran) blend with the flour, obtaining a superior flavor, aroma and nutritional properties. compared to traditional grinding with cylinders.

This flour is rich in fiber, minerals, B vitamins, tocopherols (vitamin E), proteins and polyunsaturated and monounsaturated fats present in the bran and in the germ.

In the face of the best nutritional characteristics, however, there is a lower shelf life, due to the presence of the fatty acids of the germ, and a certain resistance to leavening due to the presence of the bran.

'Conventional' grinding with cylinders alternating with sieves that crush the grain and transform it into ever finer and more impalpable flour is done starting from the 'naked' grains, or previously peeled from the outermost part (the bran and the germ). For this reason, wholemeal flour obtained from traditional cylinder systems can only be formed by mixing the bran and possibly the germ with the white flour.

In our selection, on the other hand, you can find products from the hive, with an excellent quality-price ratio, each product describes the tasting notes, the combinations, up to "why we like it", a very personal analysis, which explains our choice.

So forget the worry of running from one shop to another, but get used to saving time for the really important things and, living a sensory experience.

Then scroll through the list of our products without delay!!!

The Seven Senses

There are 17 products.

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Brand: Antico Molino Borrelli

Farina di Risciola

Risciola is an "ancient" soft wheat, cultivated since 1500 in the hills of Molise, Campania and Basilicata, where ventilation is always present. Its cultivation had been abandoned because it was not very productive. Its seeds have not been crossed or genetically modified while maintaining the typical characteristics and nutritional properties of the cereal.

Price €3.85
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Brand: Terra Nobile

Farina di Farro Macinata a Pietra

Spe farus is in all respects a kind of wheat, because it belongs to the same genus as the grain, which is Triticum. The botanical characteristics, therefore, are much more similar between spelt and wheat than, for example, between spelt and barley, and this makes us understand how the two foods are not so different from each other.

Price €3.56
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Brand: Terra Nobile

Semolato di Saragolla "REGINA SARA"

Saragolla "Khorasan" hard wheat granulater Ideal for making doughs for pizza, focaccia, flatbreads, biscuits. Among the desserts of the Abruzzese tradition was often used for the pastry of the cheese fiadoni, for the nevole orthonese with cooked must, and to make the ferratelle more crispy.

Price €4.33
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Brand: Antico Molino Borrelli

Farina di Segale

The cultivation of rye dates back to 2000 years ago and, in the Bronze Age, it was already part of human nutrition. Being a mountain cereal, it adapts and resists cold climates, grows in difficult soils and ripens quickly. It is a robust plant that lends itself to natural cultivation, without the use of chemicals. Until the nineteenth century it was...

Price €4.33
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Brand: Antico Molino Borrelli

Farina Andrmappa 500g

Andrmappa flour The recipe for this special preparation is the result of the memories of people a few years older, who have a memory of the authentic flavors of the past. It is a poor dish of the Molise peasant tradition based on bran, risciola and senatore cappelli.

Price €3.37
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