Last year, we got our hands on seeds of three Italian wheat varieties and asked our friendly farmers to grow them out for us in experimental plots. This most basic, and simplest of acts, planting a seed, has put into motion a much greater adventure for us, which we will be sharing with you over the next few weeks, months, and years.

Most exciting, we found an extraordinary miller who has created a technique for milling a true whole-milled flour that has exceptional texture and flavor, and has the Oliveto kitchen re-evaluating how they make pasta and pizza doughs.

2017-09-12T15:48:56+00:00September 2nd, 2009|Farmers, Oliveto Grain Project|0 Comments

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  1. Merv Werth November 28, 2012 at 7:41 pm - Reply

    November 28, 2012

    What is the current status of the Oliveto Grain Project?



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