Our ancient grains are grind in a mill closeby here in the Orcia that still stone grinds at a low speed. Thich process reduces an overheating of the flour and therefore allows us to maintain its vitamins. Thanks to this “soft process”, the wheat germ that is on the outside of the grain is also preserved. The wheat germ contains particularly valuable nutrients such as vitamins of group E and group B, mineral salts such as phosphorus, potassium and magnesium, fiber and antioxidants. With an industrial refinement these nutritional benefits get uually lost, so it is said that stone-ground flours guarantee a healthier and more balanced diet apart from having a much more aromatic flavor.