The pleasure of doing things well, in a calm and natural way. Like sharpening the blade of a scythe, carving a piece of wood into a small sculpture with a chisel, or deciding to repair something by hand rather than throwing it away. Ever since its foundation in 1870 in Trentino in the Sugana Valley, Molino Tamanini has always worked in this way: few things, but high quality; few words, but a lot of substance. Its soft wheat flours and various types of cornmeal for polenta, of course, were quietly and gradually joined by buckwheat flours, durum wheat flours and, over time, semi-finished baking mixes for making white bread, 5-grain bread, and wholemeal bread, amongst other products. Since 2000 Molino Tamanini makes part of Molino Merano, and now new chapters of the story are unfolding, with the mountains, meadows, fir trees, deer… playing a key role alongside the flours. The same spirit that has been "working in Trentino since 1870".



350 g Pizzoccheri della Valtellina
2 L water
200 g savoy cabbage, chard or spinach
200 g potatoes
1 small onion
50 ml olive oil
1 garlic clove
150 g grated cheese


Bring a large pot of salted water to the boil, pour in the diced potatoes and finely chopped vegetables.

After 3 minutes, add the pizzoccheri. Cook for 12-15 minutes, then drain with a slotted spoon.

Heat the oil in a pan and fry the chopped onion, then add the pizzoccheri and vegetable mixture and season with garlic, salt and pepper.

Sprinkle with grated cheese and bake at a high heat.