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 plain wheat flour manitoba
1/2 cube (approx. 12.5g) of fresh brewer’s yeast or 1 packet (approx. 7 g) of dried brewer’s yeast
125 ml lukewarm milk
1 pouch of vanilla sugar
3 tablespoons of sugar
2 egg yolks
125 g butter at room temperature
approx. 110 g chocolate chips


Dissolve the brewer’s yeast in a little lukewarm water along with 2 tablespoons of flour and a pinch of sugar and leave to rise for approx. 15-20 mins.

Dissolve the sugar and vanilla sugar into the milk. Sieve the flour into a bowl, then add the yeast, the sugar and milk mixture, and finally the egg yolks. Knead until smooth.

Gradually incorporate the butter, blending the mixture well. Finally, add the chocolate chips. Cover with a cloth and leave to stand in a warm room for approx. 30 mins.

Use the mixture to form 8 balls. Place them on a baking sheet lined with baking paper. Cover them and leave to rise until doubled in size.

Bake in a preheated oven at 180°C for approx. 15-20 mins.