Buratto Type 2 - stone-ground and very versatile, good for sourdough bread and for baking. It contains an untreated live wheat germ which makes the smell and the taste much better and produces a...
Buratto Type 2 - stone-ground and very versatile, good for sourdough bread and for baking. It contains an untreated live wheat germ which makes the smell and the taste much better and produces a blonde, rather than white, dough.
Il Mulino Mulino Marino is the oldest of the Langhe and performs the milling of the cereals in natural stone. In this way, the Flour Mill Marino is the finest and most genuine of Piedmont.
Felice Marino fell in love with the miller profession around the mid-’50s. He bought an old mill in the Langhe area, at Cossano Belbo, starting the activity. He taught his sons and grandsons to cultivate this beautiful and ancient craft. Devoted to the bio-agriculture, to the wellness of the environment, and following a healthy living philosophy, they produce genuine and sophisticated flours. With the use of first-rate raw materials and a slow grinding process with natural stone, they keep alive the flour with the entire set of fiber, vitamins, and micronutrients that nature inserted in the grain of wheat.
The Mulino delle Langhe consists of three millstones powered by solar energy. This grinding method is a true work of art and, like all the other forms of art, requires a lot of passion and experience. The values, that found the daily work of the Mulino Marino guys, are the taste of the flour, its fragrance, and above all its digestibility.
Ingredients: Type 2 soft wheat, contains gluten
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