Ancient Grains Soft wheat flour from ancient varieties type 2

Mulino Terrevive

Ancient Grains Soft wheat flour from ancient varieties type 2

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€3,60

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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

Pedemontana Veneta is a charming and hospitable landscape area located between the provinces of Treviso and Vicenza, in Veneto. This area combines territory, culture and development prospects in a unique context.

The Pedemontana Veneta is crossed by a new Superstrada, an important infrastructure that connects 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas.

The territory of the Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the Superstrada. These villas are part of the 1,769 present in the pedemontana area and of the 3,828 scattered throughout the regional territory.

The region is also famous for its food and wine richness, with 153 typical areas within a 5 km radius of the Superstrada. Among these, 9 DOP products, 5 IGP, 4 DOCG wines, 8 DOC, 4 IGT, 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, Morlacco and Imbriago cheeses, Grappa and fruit distillates, Sopressa DOP, stone-ground flours from ancient cereals (Mulino Terrevive), Extra Virgin Olive Oil, Prosecco DOCG from Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported throughout the world, in recent years, native vines that had been forgotten have been re-evaluated, among which the Recantina and the Rabbiosa dei colli Asolani (Pat del Colmel) stand out.

In short, the Pedemontana Veneta is a must-see tourist destination for lovers of culture, architecture and food and wine. Thanks to the Superstrada, visitors can easily move between the beauties of this region, discover the Venetian Villas and taste the many local delicacies.
The typical products of the Pedemontana Veneta, which includes hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.

The local gastronomy offers a continuous discovery of flavours and traditions. The highly prized Grappa Black Truffle (Bruno Ceccato) in the black scorzone, uncinato and black prized varieties, in the summer and winter versions. Other legumes grown in the area include the Borlotto Nano di Levada, the Posina Bean and the Borso del Grappa Peas.

Prosecco area; Asolani and Valdobbiadene hills - Pedemontana Veneta

The Pedemontana Vicentina boasts an excellent production of fruit and vegetables, including the DOP white asparagus of Bassano del Grappa, the IGP cherry of Marostica, the Durona of Chiampo, and the Torcolato of Breganze (Firmino Miotti), one of the longest-lived Italian passito wines.

In the heart of the Dolomites, the Miele delle Dolomiti Bellunesi DOP is produced in the Province of Belluno, easily accessible from the Superstrada Pedemontana Veneta. Thanks to the richness of the woods and pastures, the honey of the Belluno area has unique characteristics deriving from the typical flora of mountain environments.

The area on the slopes of Monte Grappa obtained the DOP mark in 2001 as "Olio Veneto del Grappa". Appreciated for its sweet and delicate taste and very low percentage of acidity, its organoleptic characteristics derive above all from the composition of the land, but also from the climate, usually without fog and stagnant humidity.

The municipality of Pove boasts the denomination "Conca degli Ulivi", the Extra Virgin Olive Oil produced here (Oro de Poè) in small but very precious quantities, boasts prizes and awards in prestigious international competitions. In the Asolo hills another native species called Asolo is grown, recognized in 2017 with the sub-zone DOP Asolo Olio Extra Vergine di Oliva della Pedemontana del Grappa.
The slopes of Monte Grappa are also famous for the Marroni del Monfenera PGI.

Chestnut cultivation is recovering in the Pedemontana del Grappa and Montello thanks to numerous events, such as the Monfenera Chestnut Market Exhibition.

Finally, in the Bassano area, the Bassano White Asparagus is grown, which obtained the DOP in 2007.

It has a characteristic bittersweet taste that distinguishes it from all other species of asparagus. It is tender and not woody, with a fresh appearance and smell. Harvested every day at dawn to ensure the highest quality of the product, after harvesting the asparagus are washed, cleaned and selected strictly by hand. They are then tied with a willow sucker called “Stroppa”.

This is an unmistakable characteristic of the Bassano White Asparagus.
And these are just a few examples of the food and wine excellences of the Pedemontana Veneta.

Let yourself be won over by the quality and tradition of the artisan producers we have selected for you, producers who best express the authenticity and richness of this wonderful territory.

In the Pedemontana Veneta, close to the slopes of Monte Grappa, in the mid-1800s the story of a long milling tradition begins. From here and since then, Earth and Water will become fundamental for a bond that still exists today.

The strong and synergic bond between farmer and miller. Marco Bigolin has inherited a legacy: the ability to do 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.

Alive like the care for the ingredients, processed with the same ethics applied to the land. The Value of Family and Traditions, combined with the potential of the cultivation of Wheat from the Pedemontana area combined with technological Innovation made Marco's idea a reality in 2014.

An idea born from the desire to restore value to the Earth, growing cereals in fields where crop rotation is present, a wise farming technique based on the alternation of varieties of products grown in the same soil. This naturally enriches the fertility of the soil for a longer time without the use of chemical fertilizers.

A direct land/food relationship and a finally evolved supply chain: complete, short, safe, without compromises. Because every land is alive, forever.

The Terrevive Mill is today an example of a short supply chain, in which the grains, selected in the national territory, most of which in Veneto, are then stone-ground and made into pasta.

Mill and pasta factory coexist in the same plant. This is the best guarantee of environmental sustainability and quality of the final products: Flour and Pasta! Man is linked to the Earth, land that moves, land that changes according to the seasons, land that feeds itself, land that needs its time to nourish. Land that is exploited by intensive agriculture, Land that is starting to rebel against this exploitation but that, despite everything, gives goodness and integrity to those who know how to respect it, like Marco!

This is Mulino Terrevive: Stone grinding, to avoid overheating the flours and to preserve all the properties of the wheat; Low temperature drying, to produce with rigor and patience, respecting the times of nature; they translate into the production of a unique and organic pasta, which restores to the palate flavors now forgotten. Mulino Terrevive Flours are born from a slow and light stone grinding, which allows not to overheat the grain of wheat, keeping its organoleptic properties intact.

Mulino Terrevive Pasta contains all the Energy, Passion and Love of those who cultivate the fields, of those who work the cereals and give life to 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 flavors, values and history of those who cultivate it

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

The return of products is possible up to 14 days after receiving the goods. More information on the methods on the Right of Withdrawal page

Respect for the environment has always been a fundamental point for us at Vaigustando.

We know how important it is to protect our planet, which is why we work every day to minimize our ecological impact .

We have taken concrete measures to limit waste at every stage of our process:

- Our packaging is eco-friendly and made from recycled and recyclable materials, thus reducing the use of plastic and other non-biodegradable materials.

- Each package is designed to be as efficient as possible, while ensuring maximum protection of the products during transport.

We are aware that transport can be a major source of polluting emissions.

For this reason, since the first delivery we have decided to neutralize all emissions deriving from the transport of our goods.

We work with reforestation projects and other carbon offsetting initiatives to ensure that every shipment is carbon neutral.

Our mission is to offer you quality products without compromising the future of our planet. Every purchase you make on our site is a step towards a more sustainable world.

Thank you for supporting our commitment to a cleaner environment and a greener future.