In the Venetian foothills, on the slopes of Monte Grappa, the story of a long milling tradition began in the mid-1800s. From there and ever since, Earth and Water have become fundamental to a bond that still exists today: the strong, synergistic link between farmer and miller. Marco Bigolin has inherited a legacy: practicing an ancient craft with love. Today he is a miller who treats the land for what it originally is: living matter. Living means respected, left to its authenticity, never treated chemically. My legacy: knowing how to practice an ancient craft with love. Living, like the care for ingredients, worked with the same ethics applied to the land. The Value of Family and Traditions, combined with the potential of cultivating wheat in the foothill area and technological Innovation, turned Marco’s idea into reality in 2014. An idea born from the will to restore value to the Earth by growing cereals in fields where crop rotation is practiced—a time-honored farming technique based on alternating varieties grown in the same soil. This naturally enriches and prolongs soil fertility without using chemical fertilizers.
A direct relationship between land and food and a supply chain that has finally evolved: complete, short, safe, without compromises. So that every land may be alive, forever.
Mulino Terrevive is now an example of a short supply chain in which grains—selected nationwide, most of them in Veneto—are then stone-milled and turned into pasta. Mill and pasta factory coexist in the same facility. This is the best guarantee of environmental sustainability and the quality of the final products: Flour and Pasta! Humans are bound to the Earth—earth that moves, that changes with the seasons, that nourishes and needs its own time to nourish. Yet the Earth is exploited by intensive agriculture; the Earth begins to rebel against this exploitation but, despite everything, it offers goodness and integrity to those who know how to respect it, like Marco! This is Mulino Terrevive: Stone milling, so as not to overheat the flour and to preserve all the properties of the grain; Low-temperature drying, producing with rigor and patience, in respect of nature’s timing; these result in a unique, organic pasta that brings back long-forgotten flavors to the palate. Mulino Terrevive flours are born from slow, gentle stone milling that prevents the wheat kernel from overheating, keeping its organoleptic properties intact.
Mulino Terrevive Pasta embodies all the Energy, Passion, and Love of those who cultivate the fields, those who work the grains and give life to flour, and those who bring it all together to create a unique product. It brings ancient rediscovered flavors to the plate, delighting the senses of smell and taste. A pasta that tells the story of the wheat from which it is born—an expression of the flavors, values, and history of those who cultivate it.
