Here is Agrimò, the Salento mill and pasta factory where ancient grains become artisanal, stone-ground pasta—slowly, healthy, and authentic.

To obtain excellent semolina from Cappelli durum wheat, it must be stone ground, but that's not enough: stone milling must be done with equipment and methods that respect and enhance the biological properties of Cappelli wheat.

This video, made by suleacquaientu at the Agrimò mill in Ruffano (LE), will illustrate it thanks to our expert miller Gabriele!