mulino autorizzato
Our Products....
15 December 18
... how we work:
All our flour is milled in pureness and contains no additional additives (milk and its derivatives, vitamins, preservatives, malt and its derivatives, etc). Natural stone is used for grinding cereals, according to the characteristics of each single cereal. The cereals are left unrefined o sieved, thus maintaining unaltered their nutritive principles. Being a family-run business, and thanks to the expertise gained during the periodic hammering of the stones, as well as constantly following all the different phases of transformation, allows us to choose the best to obtain the best. Only one procedure is necessary to obtain flour by means of stone milling, and consequently without heating it, allowing the germ to be present in the flour.
The flour produced has a more intense aroma and is more nourishing and more easily digestible. We grind soft wheat, with both the cylinder and stone mill, to obtain 0 e 00 flour. Our mill is equipped with a laboratory in order to carry out rheologic tests and N.I.R machinery to evaluate the quality of the cereals before purchasing them, enabling us to select only the best. We take great care in what we do from when samples are tested before unloading to when the final products are checked. Cereals are cleaned, stocked and preserved with cold air once they arrive at the mill. Prior to grinding, they undergo accurate cleaning to eliminate all impurities. For several years we have been producing flour, which is milled separately to maintain pureness, for people suffering of food allergy. (wheat meal, milk, polyphosphates, etc) , At the moment, we do not produce flour for coeliacs.
All our products, both grain and flour, are organically grown.
Soft Wheat:
Unrefined, milled soft wheat flour. Ideal for tarts and pies.

Wholemeal soft wheat flour.
Ideal for wholemeal bread and bread sticks.

Soft wheat flour type 1.
Ideal for bread, pizzas, cakes, biscuits, fresh pasta, etc.

"Sfarinato di grano duro"
Durum wheat flour. Ideal for pasta made without eggs and "Pugliese" bread.

"7 effe" Flour
A combination of: durum wheat flour, soft wheat flour, spelt, rye, rice, buckwheat and maize. Ideal for pasta (to fully appreciate the taste, best served with light sauces or vegetable sauces.)
"Langa's 8 row" maize
This variety of "Meliga" is grown by trusted farmers in the Langhe hill of the Piedmont. It produces only one cob per plant, which has eight rows of seeds – hence its name (modern varieties generally produce two or three cobs per plant wich may have up to twenty rows of seeds). As a result, polenta made with this maize is sweeter and fuller flavoured compared with other varieties. It is also known as "The King’s Maize" as, according to history, the King of Italy Vittorio Emanuele Secondo was the first to grow it at Pollenza (Province of Cuneo), where he had his shooting lodge. The "Eight Row" maize is cultivated on organic principles and is then ground in our stone mill to produce a wholemeal flour that retains all its natural flavour and aroma. We produce four types of maize flour; two types made from "Eight Row" one coarsely milled, the other fine, Taragna a mixture of maize and buckwheat flour and White Pearl Maize.
Large grain, wholemeal maize flour. Used for making "polenta", cook for 120 minutes.

Fine grain, wholemeal maize flour.
Used for making "polenta", cook for 90 minutes.
Ideal for breadcrumbing as well as for cakes.
(Corn biscuits, Sbrisolona cake)

Wholemeal maize flour and buckwheat flour; obtained by combining "Langa’s 8 row" maize flour together with buckwheat flour. Used for making "polenta", cook for 2 hours. Excellent fried or served with cheese.

White maize
Used for making "polenta", cook for 90 minutes.
Flour milled in purness for those
who suffer of food allergy
The production of alternatives to wheat flours has come about due to the growing intolerance to cereals containing gluten. We now produce flours from spelt, kamut, enkir and rye. They are all ground using a separate mill to avoid cross contamination with other cereals. The grain we use are all from traditional varieties. They are highly nutritious in that they contain more protein and are rich in anti-oxidants. In addition we supply the following flours and grains barley, Italian chickpea, chestnut, hazel nuts, lentils (from Umbria) and Basmati rice.
White Splet flour
Ideal for bread, cakes, fresh pasta and pizzas.

Wholemeal Spelt flour
Ideal for biscuits, cake and wholemeal bread.

Ideal for bread, pasta and cakes.

White Rye flour
Ideal for bread, pasta and biscuits.

Wholemeal Rye flour
Ideal for biscuits, cake and wholemeal bread.

Ideal for Farinata and Panissa.


Buckwheat flour
Ideal for pasta (Pizzoccheri) and "polenta".


Used for powdering, breadcrumbing and cakes.

Enkir flour
Ideal for bread, pasta, biscuits and cake .

"Sapori antichi" flour
we produce a type of flour which proves to be extremely versatile and ideal for every use ( bread , pasta , pizzas etc.) obtained by combining the flour of old-style cereals such as: Spelt , Kamut, Enkir and Rye. This flour is milled in pureness without any trace of wheat.

Chestnut flour
Ideal for cakes (Castagnaccio).

Barley flour
Ideal for bread and cakes.

Our traditional soft wheath flour,
cylinder milled in pureness

The concept we employ with our cylinder milling procedures is similar to that used for the stone mill. We rarely grind our cereals a second time and aim to reduce the milling processes to a minimum – thus avoiding overheating of the flour.

Type 00 e 0
Ideal for homemade pasta, cakes, homemade bread, etc.

Manitoba type
Used for pastries and puff pastry.



Tel. +39 0141 88129 - info@mulinomarino.it

Marino Felice SNC di Marino Ferdinando e Flavio
Via caduti per la patria, 41 - 12054 Cossano Belbo (CN)
Partita iva e codice fiscale : 00608690046