The mill, dating back to the Napoleonic period (1802), has been restored and put back into operation with its three millstones still regulated by the original iron and wooden mechanisms.
This is where we grind:
• ancient ottofile corn for cornmeal biscuits (Slow food) and for the classic yellow polenta;
• buckwheat, basis of the homonymous polenta and of numerous local traditional dishes;
• precious white “garessine” chestnuts (of Garessio), from which excellent flour for desserts, crepes and chestnut cakes is obtained.
On request classes, groups and individuals can assist the miller during the milling procedure.
Products ground in the mill can be purchased in our Bottega di Valcasotto.