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| HOME ->HISTORY |
Our milling industry was established around the mid 1950s. When our father heard that a small mill in Cossano Belbo, equipped for stone and cylinder grinding, was on sale. He was fascinated by the idea of becoming a miller and decided to buy it.
Together with the help of our mother and our grandparents on our mother’s side, Mulino Marino’s production of flour began.
In those days most of the work was done by using a cylinder mill, the symbol of " modernity ".
The flour produced proved to be easy to work and fast to cook.
The product was widely distributed, especially to baker’s.
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In recent years, the fast food generation and use of preservatives, thickeners and improvers have, in some cases, caused health problems (obesity, colitis, dislipidemia, hypertension, diabetes, food allergy, etc).
People are gradually steering away from this kind of food, favouring a return to naturalness and wholesomeness.
From this point of view, we feel at ease. In fact, we still have natural French grindstones (which have never ceased to operate),
to transform old-style, organically cultivated cereals. The cereals are milled in pureness and not hybridized or genetically modified.
Mulino Marino has three grindstones. The first one is used for grinding “8 Row” maize, a renowned variety from the Langa area. The second one is used for soft wheat and durum wheat.
The third one is used for milling cereal, also suitable for people suffering of food allergy (spelt, monococco, rye, buckwheat, kamut, chickpeas, old-style seeds, rice, barley, chestnuts).
The delicate hammering procedure is carried out personally by following our father’s know how. With great satisfaction, we can say that our passion is also influencing our sons.
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