From stone grinding an exceptional flour! Flour obtained from a skilful blend of soft and semi-hard wheat varieties of strength 100% Wholemeal: no flour and bran mixture! Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
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