produttori — Anitrella · Lazio
In the Ciociaria region, climbing toward the Monti Ernici, in Anitrella, a hamlet of Monte San Giovanni Campano, a mill has been working without interruption since 1780. The Caldaroni family carries on a milling art that few businesses in Italy can claim with equal continuity.
Soft wheat, durum wheat, spelt, corn and wholegrain cereals all arrive at the mill: raw materials that the stone mills — the same ones adopted by the Caldaroni family since the eighteenth century — turn into flours that retain intact the nutritional and organoleptic properties of the grain. An ancient, precise gesture, repeated for almost two and a half centuries.
Stone grinding is not a technical detail: it is the reason these flours behave differently on the work surface. The 100% wholewheat bread made with Caldaroni flours is recognised by those who buy it as a product difficult to replicate with industrial methods. The hands working the dough feel the difference.
On the shelves of the Anitrella premises, in Largo Sant'Anna, you'll find flours of different types — soft wheat, spelt, corn — artisanal durum wheat pasta and bread: all available for purchase directly at the mill. Maria Donata Caldaroni welcomes visitors, with the genuine warmth of someone who knows every product because she watched it come to life.
From the mill's page you can access the full range, with flour varieties, pasta formats and details for direct purchase.
