The Peila mill, which celebrated its centenary in 2024, targets mainly coeliacs and people who suffer from various forms of food allergy and intolerance. Its sourcing of ingredients (chiefly of regional origin) and processing in controlled environments make the mill one of the feathers in the cap of Piedmontese gastronomy. It produces cornmeal for polenta and for baking purposes, while the rice mill produces several varieties, from rice for risottos (arborio, carnaroli, roma, baldo) to brown, from black to those suitable for sushi, and some is also milled into flour. Part of the structure is given over to cereals and legumes (chickpeas, peas, lentils and beans) and their flours. All the mill’s products are gluten- and allergen-free, as are the biscuits, grissini, cakes and beer (brewed in Cuorgnè) that are made from them. All are available online or at the shop next door. The mill also lays on catering services for events such as weddings and birthday parties.
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