Stone-milled flours
A selection of the most prized ancient varieties of the Italian territory, grown in the mountains between 850 and 1050 metres to naturally reduce the presence of pesticides and increase the quantity of mineral salts.
Milling is done with a stone mill at 60 revolutions per minute (compared to 80-120 for conventional stone mills) or with cylinders operated at a slower speed, both of which preserve the valuable, vitamin-rich wheat germ. Packaging occurs within three days of milling to preserve the aromas of freshly ground wheat and thus produce a superior-quality flour.
Soft wheat flours
The ancient Gentil Rosso variety, grown for centuries primarily in Emilia Romagna, comes in the "0," "2," and whole wheat varieties. Two other ancient grains, Mentana and Verna, are also available in whole wheat.
AmoreTerra supply chain: the ancient grains are grown and stone-ground in the Modena Apennines, the type "0" version is slowly ground using cylinders in Puglia.
Durum wheat semolina
Made from ancient Senatore Cappelli wheat in re-milled and wholemeal versions.
AmoreTerra supply chain: Senatore Cappelli is grown and stone-ground in the Modena Apennines, the re-ground version is slowly milled in a historic mill in the Marche region.
Cereal flours
Made from einkorn wheat, rye and buckwheat.
AmoreTerra supply chain: the grains are grown and stone-ground in the Modena Apennines.
Legume flours
Of chickpeas.
AmoreTerra supply chain: the legumes are grown in Basilicata and stone-ground in the Modena Apennines.
