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".



100 g coarse durum wheat semolina
500 ml milk
1 tablespoon of butter
2 egg yolks
50 g grated parmesan


Bring the milk to the boil with the salt and butter, then pour in the semolina, stirring constantly. Cook over a low heat until the semolina thickens. Leave to cool for a few minutes.

Mix the egg yolks with the parmesan cheese and stir into the semolina.

Pour the mixture onto a flat surface and leave to cool completely. Then roll out the dough until it is approx. 1 cm thick and use a glass to cut into discs, then place them in a greased casserole dish.

Cover with some knobs of butter and plenty of grated parmesan. Bake in a preheated oven at 200°C for about 15 minutes until golden brown.

The gnocchi can also be breaded and sautéed in a pan.