La farina, la pasta, la piada

Flour, pasta and piada bread

The flour we use to make the piada bread, pasta and desserts is organic and comes from Molino Ronci di Pontemessa, in Pennabilli. It is still milled by stone with a water mill.

Our pasta is hand-made, kneaded and rolled by a rolling pin every day by our ‘sfogline’ (pasta makers).