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Connected to Campanile
our stoneground pastry flour has accomplished exactly that
on each stone provide cutting edges that create a scissoring effect when the mill in motion
and eat fish in America
which gets its musky sweetness from a 24-hour bake
Restoring Heritage Grains whole-grain Connected to CampanileRestoring Heritage Grains The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats By: Eli Rogosa Wheat is one of the world's most widely consumed grains, yet it has been transformed over the course of the past 100 years. Once considered an essential crop for making "our daily bread," today we hear about the ill effects of consuming it, including gluten intolerance or "wheat belly."