Our Flours

Special
flours.

Our mill has been milling since 1780. It’s a family tradition, part of our nearly two and a half century history.

FOUR DIFFERENT FLOURS,
A UNIQUE HISTORY OF FLAVOUR.

Putting ideas
through the mill.

From this heritage we developed the Farchioni Flours, each one for a particular use: Classic Flour, obtained from selected Umbrian wheats and milled with the traditional method, Pizza Flour, affording long leavening with natural yeast, Flour for cakes, obtained exclusively from Manitoba grain, and Torta al Testo Flour, made with high prestige Umbrian wheats milled with the old method, ie. a long and slow process that doesn’t damage the gluten.

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