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".



250 g couscous
250 ml water
250 g mozzarella
3 tomatoes
160 g tuna in water
2 fresh onions
Olive oil


Bring the water to the boil with a tablespoon of olive oil and a teaspoon of salt, remove from the heat and pour in the couscous, stirring gently. Leave to swell for 2 mins.

Then add 2 or 3 knobs of butter and cook over a low heat for about 3 minutes, stirring the couscous with a fork.

Mix the couscous with the drained tuna, the diced vegetables and the shredded mozzarella. Dress with olive oil and add chopped basil.