Mulino Marino organic grano Saraceno flour, or buckwheat flour, is a gluten free flour that's used to make traditional pizzoccheri pasta.
Buckwheat and buckwheat flour are especially popular in the Trentino-Alto Adige region of northern Italy that borders Switzerland and Austria, as as wheat doesn't grow as well in the Alpine climate. There, they use grano Saraceno flour in everything from pasta to crepes, gnocchi to cakes. In the valley of Valtellina, it's also mixed with cornmeal, butter and semi-fat cheese to make a rich buckwheat polenta called Polenta Taragna.
Mulino Marino was founded in southern Piedmont in the mid-1950s by Felice Marino. He was fascinated by traditional flour milling, so when a small mill came up for sale – complete with original mill-stones – Felice knew he had to buy it. Together with his wife and her parents, he started to learn the milling business.
Now, over 60 years later, Mulino Marino produces some of the best flour in Italy. They select the finest organic grains, nuts and pulses from all over Italy. The ones destined for their range of flours are milled to the perfect texture using their carefully researched traditional techniques. The mill stones are powered entirely by solar power – so not only are Mulino Marino flours organic, they’re sustainably produced as well.
Ingredients: 100% organic buckwheat flour. Packed in a facility that handles gluten.
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