Molino Antica Macina
Pianopoli (CZ)
Stone-ground flours
Pianopoli is a small village of around 2,500 inhabitants that spans five streets fringed with a few scattered cottages. It’s home to Molino Antica Macina, a mill founded by siblings Pietro and Anna Musio.
Wheat is a "living" product with both positive and negative surprises. For Pietro, his father's experience cultivating wheat and enthusiasm for flour and legumes have been crucial.
The small-scale mill is well thought out, focusing on quality and attention to detail. The grain cleaning machine stands to the left of the entrance, surrounded by large buckets filled with various types of flour, shelves of local legumes, and a small variety of extra-regional products.
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The stones in the hopper turn at 90 to 100 revolutions per minute–a speed that might seem very fast, but it’s actually slow compared to industrial mills, which turn up to 4 times faster.
Stone milling, instead of metal cylinder grinding, prevents the flour from overheating and preserves all the nutrients.
Since they’re not chemically treated, Molino Antica Macina’s flours are always ground in small quantities to ensure total freshness and wholesomeness, allowing them to be preserved for a long time.
