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il Molino

Processing method

we have always used a traditional processing method, with very slow and low temperature milling, linked to the ancient milling art of durum wheat.

High quality

This allows us to obtain very high quality semolina without damaging starches, organoleptic properties and mostly the authenticity of taste.

Milling art

To produce the semolina it’s necessary not only to mill, but also to select the various components of the grain. With our experience we decide which fractions to discard and which to extract, always giving priority to heatlh which for us is a cultural choice rather than a commercial one.

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