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".



300 g spelt flour La Farrina
2 whole eggs
Approx. 350 ml milk


Beat the egg whites until stiff with a pinch of salt.

In a bowl, combine the flour, egg yolks and milk and mix them together with a whisk until you have a very smooth mixture, then add the egg whites. The mixture should then be quite fluid, but not too liquid.

Pour the batter into a non-stick baking tray and bake for approx. 40 minutes at 180°C.

Leave the cake to cool and serve with jam, honey or vegetables and cheese, depending on your preferences.