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".



500 g pan brioche mixture
Approx. 220 ml lukewarm water
50 ml vegetable oil


Vigorously knead the mixture with the vegetable oil and lukewarm water until you have a smooth and elastic mixture (approx. 8 minutes).

Split the dough into 10 equal pieces and leave to rest for 10 mins.

Stretch and shape into the desired shape, cover with a cloth and leave to rise in a warm room for about 1 hour.

Once doubled in size, brush with egg and bake at 200-210°C for about 15 minutes.