Organic flours, ancient grains, and natural leavening take center stage for a day in the setting of the former industrial complex at Manifattura Tabacchi.
Bottega Biologica (Via delle Cascine 35 – Building B5), a comprehensive organic store, is organizing a special day on Saturday, May 20 to explore the importance and advantages of the “closed cycle” project developed by Mulino Le Pietre, based in Venturina Terme (LI).
Throughout the day, a representative from the company will be present in the store to explain their controlled supply chain project, from field to table.
Visitors will also have the chance to taste free samples of focaccia and other baked goods from the Mulino, which are usually available for purchase at the Bottega.
Customers who spend at least €20 will receive a free 1 kg package of flour or pasta (while supplies last).
“The Mulino operates on a ‘closed cycle’ model,” highlights Filippo Pini, owner of Bottega Biologica.
“They sow their own seeds in their fields, and the grain harvested is processed in the company’s mill to produce flour or pasta, completing the cycle and avoiding contamination. Controlling the entire supply chain ensures higher quality.”
There’s an added benefit:
“The company produces flours from ancient grains, some of which are low in gluten, making them suitable for those with mild gluten intolerance.”
Mulino Le Pietre (www.mulinolepietre.it) was founded by a diverse group of individuals from the Val di Cornia region, including organic farmers, technicians, chefs, and entrepreneurs. Since 2013, through the partnership Progetto Sterpaia, they’ve worked together with a shared vision to rebuild the cereal supply chain in Val di Cornia. Their efforts focus on cultivating traditional high-straw wheat varieties (so-called ancient grains) in collaboration with the University of Florence.
“Our Mulino stands out for its highly controlled process, giving us full knowledge of the products we handle,” explain representatives from their Venturina Terme headquarters.
“Thanks to our partner Giovanni Cerretelli, a bio-agronomist well-versed in agricultural realities across Tuscany, we meticulously monitor every step of the cereals’ journey, knowing in detail the path they take from the field to our mill.”
The cereals are ground using state-of-the-art machinery to achieve artisanal milling. A slow-speed stone mill is used to prevent temperatures from rising above 35°C, which could degrade essential nutrients.
Per informazioni:
Uff. stampa CreaNet Communication di Daniele Marucco
Cell. 329-395.19.59
E-mail: daniele.marucco@gmail.com