Mulino Marino: the Italian flour used by the roman pizza and bread making master Gabriele Bonci has now joined the OIP catalogue! We’re glad to introduce and offer the flour of a craft family run mill still nowadays, which proposes certified stone milled organic flours from 100% certified Italian wheat and cereals, in order to protect biodiversity, quality, farmer knowledge and the respect for the territory. The Mulino Marino leitmotiv is particularly inspiring: “we produce colors, not works of art”, therefore high quality raw materials to allow you to realize at best your work of art as bread, pizza, cackes, biscuits directly at home. One of the Mulino Marino flours true added values is due is due to the handed down art by the Grandfather Felice Marino from 1956, that is to say the manual hammering of the natural stones dedicated to the milling, which is still nowadays hand made. This passage allows the grain to maintain the best oligoelements, fibers and vitamins alive and sketching out the fittest milling according to cereal not standardizing it.

Bread, if cooked following few and good practices of bread-making, is one of the most satisfying food in all its simplicity. It is fundamental for leavening to take the necessary time for being completed (and not creating a sensation of bloating), in this case it is suggested the starter, which makes the bread more easy to digest due to the activation od enzymatic processes that favorite a pre-digestion. The attention should be focused on the choice of the raw materials too, therefore flour first. Our suggestion is using not to refined flours, obtained through stone milling , a process that, differently for the industrial milling made using mechanic steel rolls, maintains the temperature constant preserving the vitamins and mineral salts content. The ancient wheat flours as Tumminia, Maiorca e Perciasacchi made by our trusted Sicilian producers AdamoBio and Azienda Agricola La Fastuchera guarantee the stone milling and they’re ideal for a rustic bread with a great aromatic structure.

The oranges season isn’t over yet, every Monday, directly from Sicily the Ribera Sicilian oranges arrive to our stock. In the photo you can see the Sicilian Ribera Juice Oranges (Arance di Ribera Dop), the smallest oranges but endowed with great juiciness. The taste intensity makes the orange juice pleasantly sweet and fresh, without forgetting the outstanding contribute in terms of vitamins#. The organoleptic properties of the Arance di Ribera D.O.P. of the Azienda Agricola Guarraggi keep perfectly unaltered due to the total lack of chemical treatments, to which the company have omitted renouncing to a perfect skin standard, preferring an higher quality of the final product.

The Melannurca Campana IGP is the last arrival at OIP stock, it is one of the most renowned and fine italian apple varieties, with a crunchy pulp, pleasantly acid and juicy. The color is lively red, the stalk small and soft, its coloration is due to a characteristic process, that is to say the redding on the ground in the so called “melai”, pieces of land covered by soft material (pine needle mostly) organized in order to protect them from the excessive solar irradiation. The production and safeguard area includes 137 Campania cities, where the consortium controls and certifies the authenticity and the the processes established by the IGP disciplinary. On the historical side it was well known since the Romans, indeed it was inserted it in many painting and praised by Plinio il Vecchio in his manuscripts. This kind of apple is not only rich in vitamins, minerals and fibers, regulating the intestine activity, but also in phenol compounds, which, in a research made by the university Federico II of Naples, in the Melannurca have shown to be powerful antioxidants able to halve the oxidative damages in the epithelial gastric cells and act against free radicals.

As Autumn is coming not only leaves fall from the trees, but also Chestnuts"Marroni" land on the ground. Chestnuts are not only a versatile allied in your cuisine recipes, but also an healthy food too as they contain phosphor, iron and potassium. Moreover They're a good source of vitamins too like Vitamin E,C,K and B, which are useful for the metabolism wellness. In Italy the most traditional way to taste chestnut are the "Caldarroste", that is to say roasting them as they acquire an incredibly pleasant smoked taste, which goes perfectly along with the sweetness of this kind of chestnuts.