The organic biodynamic mill of Il Cerreto is located in Tuscany, directly within our farm. The laboratory thus allows us to carry out all processing phases, from harvesting to cleaning and milling, at zero kilometres.
The organic biodynamic mill, recently built, is equipped with a milling system that includes a stone mill, but also a roller mill and a semolina machine, which allow us to mill not only our cereals but also our legumes.
The organic flours of Il Cerreto are stone-ground: the grain is milled by the friction of heavy overlapping stones, a process that avoids the loss of organoleptic properties and achieves excellent nutritional values.
We produce both organic flours from cereals (including ancient grains) and organic legume flours:
The organic biodynamic flours of Il Cerreto lend themselves to countless preparations, especially slow, careful ones made in complete harmony with this product of nature.
Bread certainly cannot be missing, a food that has always been on the table, a symbol of conviviality and simplicity. We make it with a mixture of soft wheat and durum wheat flour and we knead it with our own sourdough, guaranteeing a processing without rush to bring out the goodness of the product. Those who love it find it twice a week in our bioshop, fresh from the oven, while those who are curious and want to try it for the first time can taste it at the organic restaurant, between one dish and another.
From our flours we also obtain organic biodynamic pasta, bronze-drawn and so rough that it pleasantly holds the sauces and condiments with which it is served. The drying of the biodynamic pasta takes place slowly and at low temperatures (between 8 and 24 hours at a maximum of 45°C).
These are the types we prepare in various formats:
