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 fine buckwheat flour
250 g butter
6 eggs
250 g sugar
250 g ground almonds
1 pouch of vanilla sugar
Cranberry jam


Mix the butter, egg yolks and sugar until creamy.

Add the ground almonds, buckwheat flour, firmly beaten egg whites and vanilla sugar. Mix everything together.

Grease a round cake tin with butter and pour in the mixture. Bake at 170°C for approx. 1 hour.

Let the cake cool down and then cut it in half horizontally. Spread cranberry jam on one half. Put the two halves together and dust the surface with powdered sugar. Serve with a little whipped cream.