The choice of the Troiani Brothers was to favor the Italian wheat territory.

Plains and hills welcome Italian seeds, carefully selected and reproduced by specialized local farmers and they choose, between the two, the most suitable environment for each of them.

The entire supply chain is strictly controlled from sowing to distribution, limiting chemicals and machinery to a minimum and discarding anything that does not correspond to the self-imposed high quality standards.

From the processing of small batches, which allows rigorous quality controls, products are derived that absolutely correspond to the organoleptic characteristics of the starting cereals.

The grinding (by stone or rollers depending on the type of semolina you want to obtain) is carried out trying to preserve the wheat germ as much as possible, in its wealth of nutrients and its antioxidant properties.

The semolina thus obtained is mixed with the sole addition of water, and the result is bronze drawn and slowly dried in static cells at low temperature, to preserve the characteristics of the raw material and to reduce the loss of nutritional values.

And for those who love to "do it themselves" we haven't forgotten about flours either: Type 0, 1, 2 and durum wheat.