The heart and soul of Molini del Ponte is certainly our five antique millstones, dating to the 1800’s, which we use to produce our natural stone ground flour.

Our milling follows the ancient practices of millers in time past using La Fertè millstones, formed from stone quarried from La Fertè –sous- Jouarre, France.

Stone and technology, innovation and pioneering, the recovery of ancient Sicilian grains; these create the framework of our grain production, our production of semola and high quality flour, every project we undertake.

With the hand of an artist, Filippo Drago produces whole grain flour from ancient Sicilian grains, organically grown, and thanks to the use of natural stone grinding techniques, not deprived of the wheat germ.

Natural Stone Mills

The milling of our grain follows ancient ar- tisan practices, using the same La Ferte millstones used hundreds of years ago, but also going through a modern selection and cleaning process using Buhler and Ocrim machinery, the most advanced in the indu- stry, producing a flour of distinctive quality.

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