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 polenta pronta
4 eggs
300 g champignon mushrooms
70 g butter
1 garlic clove


Slice the mushrooms whilst heating approx. 50 g of butter in a pan.

Add the mushrooms, the garlic clove, then cook for 10 mins. Add the parsley.

Cut the polenta into 1 cm slices and toast on both sides.

In the remaining butter fry the eggs sunny side up, then put some mushrooms and an egg on each slice of polenta.