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 farmer’s barley
100 g diced smoked speck
1 onion
1 courgette
1.5 L meat stock or water with a stock cube


Sauté the chopped onion and speck in a little oil, then add the rinsed barley. Stir and cover with approx. 1.5 litres of water. Bring to the boil and cook the soup for approx. 1 hour and a half.

Add the diced courgettes approx. 10 minutes before the end of cooking.

Finally, season with salt and pepper. Serve the soup with some rosemary.

To make cooking quicker you can leave the barley to soak in cold water overnight or for 1-2 hours.