Miracolo®

Flour with ancient varieties of local wheat. Ideal for any baked product, it gives unique flavour and aroma. Can be used for bread, pizza, pasta and patisserie.

Miracolo® Integrale

Flour with ancient varieties of local 100% Italian wheat. Ideal for any baked product, gives a unique flavour and aroma. Can be used for bread, pizza, pasta and patisserie.

Miracolo® Tipo 1

Flour with ancient varieties of local 100% Italian wheat. Ideal for any baked product, gives unique flavour and aroma. Can be used for bread, pizza, pasta and patisserie.

LA FARINA BIO

Organic flour suitable for all uses, ideal for making bread, pizza and confectionery

LA SEMOLA BIO

Organic flour suitable for the preparation of all types of dry and fresh pasta; can also be used for bread making

EINKORN

Organic flour with einkorn. To help repurpose land, Molino Grassi grows it in marginal areas of central Italy which would otherwise be abandonded.

KAMUT®

Organic Khorasan KAMUT® wheat flour, offering high values of noble proteins, unsaturated fatty acids, minerals and trace minerals

KRONOS®

Organic durum wheat semolina suited to the preparation of top quality pasta. A unique wheat for toughness, flavour and colour.

FARINA BIOLOGICA TIPO 0

Flour obtained by grinding and sifting soft wheat, has characteristics between 1 and 00.

MONTANA

Canadian organic flour with rye and spelt spelt. A mix that gives a unique taste to baked goods