OUR SUSTAINABLE PRODUCTION FLOURS
Grape marc flour "Ribolla Gialla di Oslavia"
Apple Flour "Ancient Friulian Apple"
Beer Wholemeal Flour "from the production of beer"
The "Ribolla Gialla di Oslavia" marc flour:
From this project come the Macino® flours, which combine selected grains produced in Friuli Venezia Giulia with the marc fibre of Ribolla Gialla, an autochthonous grape variety of Collio. The pomace, unique and rich, is obtained from a long maceration of the skins of Ribolla Gialla di Oslavia, from ancient vineyards that sink into the ponca, and cared for by the producers of Oslavia. "We have taken care of the sustainable and beneficial aspect for man, thanks to the use of high quality blends and a completely manual processing. In full respect for the tradition of the best Italian pasta makers.
Apple Flour "Mela Antica Friulana": New ideas for lovers of the Mela Antica Friulana
From the Ancient Friulian Apple we have obtained a flour from the pulp of the fruit normally thrown as waste. These flours are suitable for baking and the creation of new products. This has created interest among employers: flours not derived from wheat are in high demand from a growing segment of the market who are increasingly aware of the health benefits.
The Wholemeal Beer Flour obtained from the production of beer (an all-Macino® philosophy):
A flour that comes from the recovery of the thresher: after the marc and physiological state, this new product is a new wholemeal flour with a high-fibre content, ideal for baking and the production of our pasta. It has very special organoleptic characteristics, giving the product a great versatility, able to be used both in sweet and salty baking preparations.