Granarium

WHITE, WHOLEMEAL AND SPELT BREAD

In Cantalupo, situated between Bevagna and Cannara, in the fertile plains between these two municipalities in the green region of Umbria, a farming annex built entirely in the style typical of the turn of the twentieth century is home to “GRANARIUM: where grains become bread”. That is exactly right: cereal grains are turned into bread.

The entire transformation process is handled on company premises. The wheat grown on the farm is stored in external fibreglass silos in which the only conservation method is movement and ventilation. It is then brought inside, where it is ground with natural millstones. The flour that is yielded is then made into bread using a starter dough, baked in a wood-burning oven and sold on the premises. Our mission is to offer end consumers top-quality bread that is unique because of the complete transparency of all the production phases.

Making flour from the wheat we grow and using it to bake the bread we sell means a significantly shorter production process, putting consumers in touch with the land: yes, the land, because this is this idea that inspired everything. Together with the enthusiasm of reviving ancient traditions and passing on their charm, there is also the economic opportunity that this short work process can offer farmers.