From organic and regenerative agriculture, on the slopes of Monte Stella in Cilento, our flours are born, stone-grain according to the oldest traditions. Slow processing that does not separate the oily and protein particles from carbohydrates, does not require the addition of animal fat.
From stone grinding, an irregular grain flour is obtained which preserves all the organoleptic heritage and the vital substances of grain grains.

Showing all 5 results