MOLINO TAMANINI’S SPIRIT

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".

 
 

INGREDIENTS

500 g fine durum wheat semolina
250 ml water
Salt

PREPARATION

Pour the semolina onto a flat surface and make a well in the centre, then slowly add the water and a pinch of salt.

Mix the dough together until you have a soft and elastic consistency.

Let it rest for approx. 15 minutes, then stretch it out until you have a thin layer. Next, cut the dough into your desired shape and cook it in salted boiling water.