Specialty Semi-wholemeal Spelt Monococco Caserecce 500g

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.