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Profilo

The Mulino di Piezza (the Piezza’s Windmill) was founded in 1736 and it has not stopped since, passing it down from generation to generation. Here the flour is a product of the natural stone milling of the kernels and the millstones are moved by the force of the water. This type of milling has many advantages because it allows to produce better, healthier and more nutritional flours, because it is a cold process that does not give a thermal shock to the kernels, thus preserving all their vitamins, minerals, fibers, noble proteins, enzymes and oligo-elements: in addition, the wheat germ, a part of the kernels, remains intact and provides a precious and highly qualitative nutritional supply. The Mill produces chestnut flour, whole wheat flour type “0” and “1”, wheat of the ancient Verna variety, flour from the ancient Senatore Cappelli wheat, Formenton eight files, flour of corn, spelt, chickpeas, and of spelt in grains and dried chestnuts.
Opening hours: Mondays to Fridays, 8:00AM-Noon and 2:00PM-6:30PM.
By appointment only, please contact matteo.piolimp96@gmail.com, +39-3427358584.