Ancient Grains Soft wheat flour from ancient varieties type 2

In stock

$6.00

Taxes included. Shipping calculated at checkout.

The Product in Brief:

✓ Mix of ancient soft grains type 2 from Italian Agriculture

✓ Slow and light stone grinding

✓ 100% Italian

✓ Recommended for low-gluten pizzas

✓ Keep in a cool, dry place

Flour made from a mix of soft ancient rural grains type 2, from Italian agriculture, stone ground.
Ideal for low-gluten pizza, all types of Apulian-style bread, hard bread and breadsticks.

Storage: Keep the product in a cool, dry place away from sunlight.
Once opened, the product deteriorates rapidly. Please refer to the instructions on the label.

Cultivation Area:Rovigo/Ferrara/Friuli VG

Nutritional information per 100g

Energy 342 kcal-1448 kj Fats 1.8g of which saturated fatty acids 0.1g Carbohydrates 68.5g of which sugars 1.9g Proteins 10.5g Fibers 6.0g Salt 0.005g

The Pedemontana Veneta is a charming and welcoming landscape located between the provinces of Treviso and Vicenza, in the Veneto region. This area combines landscape, culture, and development prospects in a unique setting. A new highway runs through the Pedemontana Veneta, a major infrastructure linking 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas. The Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the highway.

These villas are among the 1,769 in the foothills and 3,828 scattered throughout the region. The region is also renowned for its rich food and wine heritage, with 153 specialty products within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP products, 4 DOCG wines, 8 DOC, 4 IGT wines, 119 traditional agri-food products, and 4 Slow Food Presidia stand out. The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats, and delicacies, including, to name a few, Asiago DOP cheese, grappa and fruit distillates, Sopressa DOP, extra virgin olive oil, and Prosecco DOCG di Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported worldwide, in recent years, native grape varieties that had been forgotten have been re-evaluated, including Recantina and Rabbiosa dei Colli Asolani (Pat del Colmel). In short, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture, and food and wine. Thanks to the highway, visitors can easily explore the region's beauties, discover the Venetian Villas, and savor the many local delicacies. The typical products of the Pedemontana Veneta, which encompasses hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.

In the Veneto foothills, near the slopes of Monte Grappa, a long milling tradition began in the mid-19th century. From then on, Earth and Water became fundamental to a bond that still exists today: the strong and synergistic bond between farmer and miller. Marco Bigolin inherited a legacy: the love and skill of an ancient craft. Today, he is a miller who treats the land for what it originally is: a living material. Living means respected, left in its authenticity, never chemically treated. Living means the care for the ingredients, processed with the same ethics applied to the land. The value of family and tradition, combined with the potential of wheat cultivation in the foothills, and technological innovation, made Marco's idea a reality in 2014.

An idea born from the desire to restore value to the Earth, growing grains in fields where crop rotation is practiced, a wise farming technique based on alternating crop varieties grown in the same soil. This naturally enriches the soil's fertility for longer, without the use of chemical fertilizers. A direct land/food relationship and a finally evolved supply chain: complete, short, safe, uncompromising. So that every land may be alive, forever. The Terrevive Mill is today an example of a short supply chain, in which the grains, selected throughout Italy, mostly in Veneto, are then stone-ground and made into pasta. The 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! Mankind is connected to the Earth, an earth that moves, an earth that changes with the seasons, an earth that nourishes itself, an earth that needs its time to nourish.

A land that is being exploited by intensive agriculture, a land that is beginning to rebel against this exploitation, yet, despite everything, offers goodness and integrity to those who respect it, like Marco! This is Mulino Terrevive: stone grinding, to avoid overheating the flour and preserve all the grain's properties; low-temperature drying, to produce with rigor and patience, respecting nature's rhythms; these translate into the production of a unique, organic pasta that restores long-forgotten flavors to the palate. Mulino Terrevive flours are created through slow, gentle stone grinding, which prevents overheating the wheat grain, preserving its organoleptic properties. Mulino Terrevive pasta embodies all the energy, passion, and love of those who cultivate the fields, of those who process the grains and create the flour, and of those who combine all this to create a unique product. It brings ancient, rediscovered flavors to the plate, satisfying 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 grow it.