Discover the heart of an ancient seed

Originally from Central Asia, buckwheat was brought to Europe by nomadic bloodlines and immediately represented an important source of livelihood for Alpine populations thanks to its adaptability to altitude and cool climates. Present in Valtellina since the 16th century, buckwheat was called by our people " furmentùn, formentone or fraina " as if to underline the diversity of this grain. Its name, in fact, is deceptive because it is not it is a grain, but from a botanical point of view, it is counted among the annual Polygonaceae.
Its adaptability to this territory and its consequent diffusion have made it a fundamental ingredient in the Valtellinese diet, featuring many dishes, many of which still symbol of our gastronomic tradition.
Its nutritional properties, its unmistakable taste and it is being naturally gluten-free making it a healthy, good and suitable food for everyone.
Dedicated to the traditions we have been producing flour and buckwheat products for over three generations.