Long before modern industrial mills existed, grain was slowly milled between two large millstones. An ancient method that still represents one of the most authentic symbols of the Italian milling tradition.

Stone milling is a gentle process that generates less heat than high-speed systems. This helps preserve the grain’s natural aroma, its aromatic qualities and the quality of the semolina, enhancing an already exceptional raw ingredient such as ancient Saragolla wheat.

Every stage is carried out slowly and with precision. The millstones break the grain without damaging it, preserving its structure and producing a semolina rich in character, ideal for premium handcrafted pasta.

For ORTE, stone milling is not a nostalgic choice but a commitment to preserving traditional knowledge that continues to prove its value. It is the first step of a journey that continues with bronze drawing and slow drying, creating products that reflect the land and the time needed to do things properly.

Every grain of semolina is the result of patient craftsmanship, where tradition, experience and respect for the raw ingredient become an integral part of the final quality.