Stone-ground flours
Soft and durum wheat flours, spelt, corn and whole grain cereals, all milled with the old stone wheels that keep their organoleptic and nutritional properties intact.
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Producers · Anitrella (FR)
Stone-ground flours and artisan products since 1780 in Anitrella
Eccellenza Italianacertificata 2026–2027ID 3214
Read on
The place
Mulino a Pietra Caldaroni has carried on the art of artisan stone milling since 1780 in Anitrella, a hamlet of Monte San Giovanni Campano in the province of Frosinone. The Caldaroni family keeps a centuries-old tradition alive through the use of stone wheels that preserve the organoleptic and nutritional properties of grain intact. The mill produces soft wheat, spelt, corn and whole grain flours for artisan baking and traditional cooking.
The origins
Since 1780, Mulino a Pietra Caldaroni has carried on the art of artisan stone milling in the heart of Ciociaria.
Why you can trust it
Mulino A Pietra Caldaroni is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Mulino A Pietra Caldaroni is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Mulino a Pietra Caldaroni uses historic stone wheels to process grain. This slow milling method preserves the beneficial properties of the wheat, keeping its nutritional and organoleptic values intact.
Production starts with the selection of soft wheat, durum wheat, spelt, corn and other grains. Each raw material is milled on site, ensuring freshness and complete traceability of the process.
Stone-ground flours become the basis for the artisan production of pasta, bread and baked goods. Every stage respects natural timing and traditional baking techniques.
What is made here
Services and features
Soft and durum wheat flours, spelt, corn and whole grain cereals, all milled with the old stone wheels that keep their organoleptic and nutritional properties intact.
Artisan bread made with stone-ground whole grain flour. The traditional process brings out the quality of the raw material, yielding a product with unique characteristics.
Pasta made with stone-ground durum wheat flour. Artisan milling gives the pasta a distinctive texture and flavour, preserving the grain's beneficial properties.
Artisan baked specialities prepared with the mill's flours, following recipes that showcase the quality of the raw material and the value of handmade work.
The proof
What visitors say
«Flour milled on site with old stone wheels, producing many high-quality preparations. The 100% whole grain bread is the best you can find.»
«The quality of the raw materials makes for baked goods of the highest value.»
«I recommend buying pasta and bread made with stone-ground durum wheat flour, which keeps its beneficial properties intact.»
«The lady is very kind and helpful! Highly recommend!»
Reviews appear in the language each guest wrote them in.