Molino Roccati

This mill has been working in Candia for over 60 years. It was opened by Piero Roccati, who opened it with the help of his father Giovanni, who was already working at a mill in Chieri. This time-honoured establishment produces flours and meals exclusively from Piedmontese grains and maize from the Canavese district. It also produces water-based breadsticks, galettes and beer from its maize in a craft brewery in Ivrea. The grains for the vast array of flours and meals come from Vische, the Val Cerrina and the Stupinigi area. The mill also uses heirloom Piedmontese maize varieties mainly from the countryside round nearby Vische. The grinding is done with rollers and two distinct millstones, one for grain and one for maize. The characteristics of the stone-ground flours – which have different degree of refinement, from con 00 to 2, richer in fibre –closely resemble those of wholemeal flours: the weakest are used to make biscuits, the strongest to make yeast raised goods.

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