This is why we have chosen grains such as grano tenero, which guarantees the eco-sustainability of the territory together with the high quality of a flour which is perfect for baking, pasta and desserts. We only select quality raw materials and, guided by experience and with an eye to how digestible the product is, we scrupulously follow artisanal methods at every stage of processing. Thanks to the characteristics of the soil and the climate, the types of flour produced in Marche are appreciated for their quality and the authentic flavour they give to baked goods and culinary dishes. The use of local types of flour helps to enhance the gastronomic traditions of the region and keep Marche agricultural culture alive.
Marche boasts a long agricultural tradition, which also includes the production of different varieties of wheat and flour. The types of flour produced in Marche are obtained from selected wheat varieties and grown in the region itself, helping to preserve the authenticity and quality of the local flour varieties.
| Medium-grained, stone-ground wholemeal corn flour is the soul of polenta |
 | It is the most essential, it preserves all the nutritional value of the grain of wheat and stone grinding enhances its naturalness |
 | It comes from the grinding of a mixture of soft wheat varieties and its subsequent sieving |
