The Method Agrimò
< 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.
The Agrimò supply chain
From field to table, we follow every step of the supply chain: we sow, stone-mill, knead, and bake using slow, natural methods. This creates authentic and nutritious flours, pastas, and baked goods that showcase our region and bring the values of tradition, health, and sustainability to the table.
1. the field
From seed to ear: Salento agriculture
We grow local ancient grain varieties using organic practices and crop rotations that respect biodiversity. Our land, kissed by the sun and wind of Salento, provides us with grains low in gluten and rich in fiber and minerals. Each grain is the foundation of our quality and the first step towards healthy and authentic food.
Our flours stand out for their low gluten content and high nutritional value.
2. the mill
The stone mill: the power of slowness
In our mill, the stone millstones work slowly and coldly, preserving the grain germ and up to 90% of the natural minerals .
This delicate process preserves the nutritional value and gives our flours authentic aromas and superior digestibility. It's the beating heart of Agrimò: here, tradition meets science, with certified analyses that guarantee purity and quality.
3. the pasta factory
slow drying, to nourish better
We transform our semolina into artisanal bronze-drawn pasta and dry it at low temperatures for 20–50 hours . This method reduces the formation of furosine , preserving proteins and improving digestibility.
From typical Apulian shapes—orecchiette, sagne 'ncannulate—to spaghettoni and paccheri, each pasta is a tribute to slower pace and Salento's gastronomic culture.
4. the oven
Fire for an authentic taste
In our wood-fired oven and traditional oven, we bake bread, taralli, frise, and typical Apulian biscuits. Recipes passed down through generations are brought to life with our flours, resulting in fragrant, nutritious, and distinctive products.
Every bite captures the story of a community and the passion of a family that carries on the art of baking with respect and love for the land.
