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The "Mulino Marello" Mill

The cereal market needs to respond to principles that favor the varieties of high yield, often at the expense of quality and aromatic complexity. When we decided to embark on the adventure of the Grom bakery, we remembered something we learned at mura_mura: the study of antique agricultural practices and the curiosity of the research, usually reward the efforts, in terms of quality and - in our case - of flavor.

To continue the discovery, we began experimenting with different antique varieties of corn, some of which were almost forgotten: Pignoletto, Nostrano dell’Isola, and Ottofile. To insure that during the grinding process the flours do not lose their aromas and that they do not become contaminated with gluten, we decided to collaborate with The mulino_marello Mill, where the grains are milled according to the traditional “stone” grinding process. This type of milling avoids the deterioration of the non-heat-resistant vitamins and grinds even the germ of the grains. This process produces a whole-grain flour, rich in fiber, amino acids, and the essential oils found in the germ.

Rosa and Guido, the owners of the mill, are both farmers and millers: a rare combination which allows them to personally control all phases of production. From the selection of the seeds (some of which are sowed at mura_mura, where the risk of contamination is almost nil) to the cultivation in the field, and from the storage of the corn to the grinding on the stone: a four-month cycle, during which Rosa and Guido get to personally know each grain... Almost by name!