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HEALTH AT THE TABLE

There are many varieties of these grains Molino Rachello successfully uses in flours and mixes for its own production bread, 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 the choicest raw materials and processing methods that can preserve intact all the nutrients of cereals, to create natural and fresh flour that is not only good for the palate but good for health!

We at Molino Rachello we know that a complete, varied, and enjoyable diet day by day makes us stronger, healthier, and even happier (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.

Our flours are born as well as careful consideration of the ancient roots of our eating behavior, that goes deep into the tradition that for centuries has been common amongst Mediterranean countries, and keeps a watchful and up-to-date eye on the eating habits of modern society, with its ever-changing needs.

MIXING TRADITION AND INNOVATION IN OUR PRODUCTS WE SELECT FOR YOU THE BEST OF BOTH WORLDS, TO HELP PROMOTE AND BRING TO THE TABLE A REAL CULTURE OF WELL-BEING.

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