Mulin 'dla Sareja

In the hamlet of Cerea di Netro, the Mulino 'dla Sareja preserves intact the gears from 1886 and the hydraulic works that convey water from the Ingagna stream to the gora. Rosanna, who grew up here, carries on the tradition with passion: every day she grinds two ancient Piedmontese varieties-the "nostrano dell'isola" and the "pignoletto"-following handed-down methods and using the original large stone millstone. The mill is also a meeting place: snacks on the farmyard, guided tours and activities for school groups tell of a world where everything has remained authentic. The flour produced is recognized for its quality and is distributed both in organic stores and online, reaching fans all over the world. A corner of living history, where time flows slowly to the rhythm of the corn that becomes flour and the stories that are passed down from generation to generation.

This company is part of the Slow Food Travel Biellese Mountains community .