Obtained from the stone milling of the ancient varieties of wheat such as durum wheat Senatore Cappelli, soft wheat Verna, spelled in the varieties Monococco, Dicocco and Spelta, rye and a mixture of antique soft grains (for example Sieve, Andriolo, Gentile Rosso). Semi-wholemeal flours are suitable for baking, for desserts and for the preparation of fresh pasta. The corn is also ground that gives origin to a mixed flour Bramata Fioretto.
