We select carefully our ingredients respecting the environment and ensuring the best quality for the consumer. The wheat and corn we use are strictly organic and from local farms trying to reduce emissions during production.
Einkorn wheat: we have chosen to mill the species Triticum monococcum as this allows obtaining highly digestible flours, high in fibres and rich of minerals, with a reduced percentage of gluten. For these characteristics, it call also be used by people who are not affected by celiac disease, but still are sensitive to high levels of gluten. Emmer wheat is suitable for different recipes, in particular to make pasta and oven-baked dishes (biscuits; cookies and more).
Common wheat: flour made of whole common wheat from the species Triticum aestivum is high in fibres, calcium, phosphorus, magnesium. This is particularly appropriate for egg pasta and leavened dough such as bread, pizza and cakes.
Corn: corn flour is particularly high in dietary fibres, rich of minerals (magnesium, potassium, sodium, phosphorus, iron, zinc, copper and selenium), vitamins and antioxidants. It does not contain gluten and it is ideal for people who suffer digestive problems, constipation and diets low in gluten. In our region, Marche, corn flour is typically used for preparing polenta, though it may also be employed for making bread, crepes, breading foods and tortillas.