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AT THE BASE: GRAINS

There are many varieties of these grains that Molino Rachello currently uses successfully in flours and mixes for its own bread production, actively contributing to the rediscovery and the protection of this important Italian food and cultural heritage.

This is the "vision" that guides us every day along the path traced by our ancestors, towards the search for carefully selected raw materials and processing methods that can preserve intact all the grain’s nutrients, to create natural flours that are fresh and good for the both palate and your health!

We at Molino Rachello know that a complete, varied, and enjoyable diet makes us stronger day by day, healthier, and even more happy (especially if we adopt this term that invokes the origin of the word "diaita" which in the Greek world meant a true "lifestyle"). For that reason, we develop working relationships with eminent nutritionists and researchers, and we take care of the quality of all our products, so that it is impeccable from both nutritional and sensory point of view.

In the classic version of the food pyramid grains are at the base - at least one serving should be consumed at each meal, in the form of bread, pasta, flour, polenta, couscous, and preferably wholegrain - along with seasonal fruit and vegetables.

DAILY EATING GRAINS AND THEIR DERIVATIVES IS A HEALTHY HABIT OF MEDITERRANEAN PEOPLES: PROPER NUTRITION CAN NOT LEAVE OUT THE CONSUMPTION OF THESE FOODS DUE TO THEIR CONTRIBUTION OF ENERGY, FIBER, AND BASIC NUTRIENTS NECESSARY TO OUR BODY.

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