The Method Agrimò

In the heart of Salento, we grow ancient grains and transform them entirely, honoring the land and tradition.

With our Agrimò circular processing method, we recover every part of the grain, preserving nutrients and aromas, and revitalizing waste. The result is rich, digestible, and sustainable flour and pasta.

1. Regenerative Cultivation

We grow without fertilizers or chemical fertilizers : only crop rotation and natural green manure to nourish the soil. Every year is different, and we respect the earth's rhythms, without forcing it: we produce up to 70% less than intensive farming, but obtain richer, healthier grains.

2. Natural Conservation

We remove straw, foreign seeds, dust, and metals with gentle mechanical cleaning . We then store the grains without pesticides: only cold storage, bay leaves, walnuts, garlic, and diatoms. These ancient farming techniques , certified by chemical analysis , naturally protect the grain and preserve its nutritional qualities.

3. Stone grinding

We lightly hull the grain and grind it slowly below 45°C. This preserves the germ, fiber, vitamins, and natural aromas of the grain, resulting in more vibrant and nutritious flours .

4. Artisanal transformation

We knead the dough using bronze dies and dry it slowly at below 40°C. For bread and baking, we use our wood-fired oven. It's slow work, but it produces more digestible, fragrant, and characterful products .

5. Sustainable packaging

We maximize the use of recyclable materials throughout the supply chain.

6. Solar Energy

The mill and laboratory are powered by our photovoltaic system . This is our approach to respectfully transforming our operations and significantly reducing our environmental impact .

7. Reuse of Residues in Fertilizers & Feed

Bran, byproducts, and waste are not wasted: they return to the earth as natural fertilizers or become animal feed. This way, our supply chain remains truly circular .

Let's help our planet

Benefit

Value for the consumer

Value for the environment

More protein and fiber

Flours with 13-15% protein and 8-12% fiber provide satiety and essential nutrients

Reducing carbohydrate content and using ancient grains supports a more sustainable diet.

More digestible gluten

Low furosine and slow processing make gluten less aggressive, aiding digestion and a low glycemic index

Natural fermentations reduce the need for additives and improvers

Zero waste

Every part of the grain is transformed into food or reused in fertilizers and feed

The use of by-products in animal feed is an example of a circular economy that maximizes land use.

renewable energy

By choosing Agrimò you support a solar-powered supply chain, with a lower environmental impact.

Solar energy reduces emissions and allows the panels to recover their energy in 3–4 years

Visit the Shop

Discover the full range of Agrimò flours, semolina, and pasta and join a project that combines taste, well-being, and circular sustainability .

< 10mg/100g of Furosine , minimum thermal stress index - 13-15% Protein , high natural protein content - 8-12% Fiber , rich in dietary fiber - 95% Digestibility , high digestibility coefficient - < 45 °C grinding temperature , to preserve the wheat germ, vitamins and up to 90% of mineral salts. - < 10mg/100g of Furosine , minimum thermal stress index - 13-15% Protein , high natural protein content - 8-12% Fiber , rich in dietary fiber - 95% Digestibility , high digestibility coefficient - < 45 °C grinding temperature , to preserve the wheat germ, vitamins and up to 90% of mineral salts.

Brands that have chosen the Agrimò Method

Over the years, our Agrimò Method has won over restaurants, gourmet boutiques, quality retailers, and international brands seeking authenticity, craftsmanship, and a truly integrated supply chain.

For many of them we create exclusive private label lines , bringing the taste of Salento to kitchens and shelves throughout Europe.

I Contadini represent one of the most iconic realities of Southern Italy: a family that transforms the Salento sun into preserves, dried vegetables, and artisanal specialties recognized throughout the world.

Ugento (LE)
Italy

We share the same values— short supply chains, respect for the land, slow processing —and that's why we're proud to work alongside them in producing biscuits and milling their grains. This collaboration stems from the same vision of quality: bringing authentic, clean products deeply rooted in our land to our tables.

Brunitta is a story of family, land, and wheat that spans generations. Their production is limited, carefully guarded, and entirely tied to the family's land, because for Brunitta, quality can't be bought: it's cultivated. This is the value that unites us.

Minervino di Lecce (LE)
Italy

For them, we make pasta and biscuits following the same philosophy: stone-ground, slow processing, and no shortcuts. Every shape and dough is created to respect their identity— artisanal, sustainable, and deeply rooted in Salento . A collaboration that celebrates authenticity and the true agricultural supply chain, bringing to the table a product that speaks of love for the land, tradition, and purity.

Hyde Farm is one of those rare neighborhood spots where sustainability, seasonality, and genuine hospitality truly come together. In their café and deli in Balham, Ivan and Alicja have created a space for those who love authentic food: select coffees and teas, freshly prepared dishes, artisanal products, and a curated selection of Italian specialties.

London
United Kingdom

We're proud to be part of this story by producing private-label pasta and biscuits for them, made entirely within our integrated supply chain in Salento: from the wheat grown in our fields to the stone milling, from the slow-dried pasta to the artisanal biscuits. A collaboration built on shared values: authenticity, attention to the environment, and profound respect for the land. In short, the Agrimò Method.

Because Ci Credo is much more than a food project: it's a declaration of love for the land, simplicity, and food made the way it once was. A company that chooses clean ingredients, transparent processes, and a supply chain that preserves the original value of the raw materials.

Lecce (LE)
Italy

That's why we're particularly proud to partner with them, producing their own flour, pasta, and biscuits. Through the Agrimò Method, each product is created with the same care that guides the Perché Ci Credo philosophy: authenticity, respect for nature, uncompromising quality . A collaboration that unites two similar worlds, both dedicated to the authenticity of ingredients and the value of workmanship.

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