Our agricultural business is located in Bracciano, on the shores of Lake Trasimene. It was founded by our family about 30 years ago, and since 2016, Andrea and I have taken over the reins and are passionately continuing the cereal farming activity, producing high-quality flours from the wheat grown in our fields and the surrounding area. We have chosen to use a stone mill with the intention of preserving the ancient local heritage of producing minimally refined flours that retain all the nutritional values needed by our great-grandparents in their hard daily work.
THE PRODUCTS
Our company offers flours derived from cereals that we personally grow and carefully process exclusively on the lands of the Lake Bracciano area. The uniqueness of our products lies in their completely artisanal essence and the attention given to the processing stages. Our flours are obtained through grinding with volcanic stone, which preserves the intrinsic properties of the cereals.
SPELT FLOUR.
Spelt is a prized cereal and represents the oldest type of wheat cultivated by man. It is rich in proteins, fibers, vitamins, minerals, and low in fat.
TYPE 0 SOFT WHEAT FLOUR.
Type 0 flour is the classic white flour, ground using artisanal rollers, but it is less refined than Type 00 flour.
TYPE 2 SOFT WHEAT FLOUR.
Also known as “semi-integral,” Type 2 flour, unlike Type 1, is made of coarser granules, making it slightly rougher.
INTEGRAL SOFT WHEAT FLOUR.
Obtained from the first grinding of the stone, integral soft wheat flour has a coarser texture compared to the previous types. Nutritionally, it is the most complete, as it retains all parts of the wheat grain intact.
THE TERRITORY
If you love wandering through Italian towns with medieval stories, then Bracciano is your ideal place. The town center is an uninterrupted succession of picturesque squares and ancient noble buildings, resembling a journey through time, culminating in the majestic Orsini – Odescalchi Castle, from which you can enjoy a spectacular view of Lake Trasimene, a large but tranquil natural resource that makes our fields fertile. The hills surrounding the town are a mosaic of vineyards and olive groves served by ancient, charming farms, while the lower-lying areas, where our company is located, allow for the cultivation of indigenous cereals in fields interspersed with biodiversity-rich oases perfect for nature excursions. Therefore, we recommend you not miss the Bracciano-Martignano Regional Park Nature Reserve, a gem of the territory where you can admire numerous local species of flora and fauna.
PAIRINGS
Our flours offer limitless combinations that depend entirely on the imagination of those who wish to try their hand at cooking recipes. Here are the main uses we suggest:
SPELT.
Among our flours, it is undoubtedly the most versatile, suitable for all preparations, both sweet and savory. It is excellent especially for pastries, but also for baking.
TYPE 0.
Among our flours, it is undoubtedly the most versatile, suitable for all preparations, both sweet and savory.
TYPE 2.
It is the ideal flour for those seeking high nutritional value. Suitable for bread, pizza, pastries, and baked goods in general, with a semi-integral taste.
INTEGRAL.
Suitable for bread, pizza, pastries, and baked goods in general, with a strong integral flavor.
LOCAL CUISINE
A dish that embodies the simplicity and goodness of our Lazio tradition is “Pasta alla Gricia.” For this recipe, we usually use rigatoni or bucatini coated in a creamy, golden sauce. The guanciale, cut into cubes, is cooked to perfection, with crispy edges and a tender center, giving off an enticing aroma that invites the first taste. The pecorino romano cheese, generously grated, melts with the warmth of the pasta, creating a delicious creaminess that envelops every bite. Finally, a sprinkle of freshly ground black pepper adds a touch of spiciness that enhances the flavors without overpowering them. The guanciale, with its rich and salty taste, pairs perfectly with the pecorino romano, creating a sublime balance. The black pepper, with its subtle kick, completes the dish with a touch of elegance.