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: this mixture of grains selected from small local farms guarantees excellent breadmaking quality. Our sifted common wheat flour is processed through stone milling and results from a reduced separation of the bran. This makes this flour easy to process while preserving all organoleptic characteristics of unsifted flour: high fibers, minerals, vitamins and antioxidants.This is particularly appropriate for egg pasta and leavened dough such as bread, pizza and cakes.
Corn: “Quarantino corn” is the most ancient corn from le Marche which has been reintroduced thanks to small local farms. Its use is traditionally linked to the preparation of polenta, through it may also be used for making bread, cakes or tortillas.