A short supply chain built on trust
To produce Perciasacchi destined for Miscusi, Molini del Ponte relies on a single organic farm, with whom it has built a relationship based on mutual trust and shared objectives: cultivating with respect for the soil and obtaining a raw material of the highest quality. \r
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The Perciasacchi grain is sown on a three-year cycle, a choice that allows the soil to regenerate naturally but requires large cultivated areas to maintain the necessary production volumes.
Ground the Old-Fashioned Way
Perciasacchi flour is obtained through natural stone grinding, using historic mills dating back to the late 1800s. The milling process takes place through pressure and friction thanks to ancient French natural stone mills, which preserve the intact flavor, nutrients, and characteristics of the grain.
Each grain is carefully selected: pre-cleaning and humidity control (below 10.5%) allow the grain to be stored for up to two years, ensuring constant quality over time. The cleaning system manages to remove 100% of impurities, a crucial step to obtain a clean, healthy, and naturally good flour.
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An ancient grain, a modern choice
Perciasacchi is an ancient grain, and like all the grains we choose for our pasta factory, it is a choice that looks to the future. Not only for its nutritional richness — such as the protein content, which in 2024 reached 18% thanks to a particularly generous year — but also for its digestive and glycemic benefits: unrefined semolina helps reduce the glycemic spike, and the gluten present, while in a good amount, is of low strength, making this flour more digestible even for the most sensitive.
Clean energy, just like our dish.
Molini del Ponte also shares our commitment to the environment: for the production of Perciasacchi no fossil energy is used, but only solar energy. A concrete choice that helps reduce CO₂ emissions and makes every dish even tastier — also for the planet.