Introducing the Oliveto Grain Project

Last year, we got our hands on seeds of three Italian wheat varieties and asked our friendly farmers to grow them out for us in experimental plots.  That put into gear a great adventure for us, which we’ll be sharing with you over the next few weeks and months.

Along the way we found an extraordinary miller, who has created a technique for milling a “true whole-milled” flour that has exceptional texture and flavor.

2 Responses to “Introducing the Oliveto Grain Project”


  1. Merv Werth

    November 28, 2012

    What is the current status of the Oliveto Grain Project?

    Cheers

    Merv

  2. Catherine Meng

Spam protection by WP Captcha-Free