The pretext is noble and courageous: in a period of pandemic, crisis and companies on their knees. Five young Sardinians, between 27 and 38 years old, set up an entrepreneurial activity. Dreams, visions, ideas, projects, commitment, work and now the Molino su Ghimisone is a new reality, one hundred percent Sardinian, in the industrial area of Oliena, in the Nuorese area. It specializes in the production of high quality stone-ground flours and semolina, through a careful selection of durum wheat grown in Sardinia, according to local tradition.
Behind this small entrepreneurial reality there are a chef from Oliena, Federico Lai, a nutrition biologist, his fellow villagers Pasquale Serra, his partner, Riccardo Serra the miller and Rossella Mattu, a graduate in Communication Science and Aurora Fois from Nuoro, a graduate in Marketing. and communication for companies. All in the name of sustainability and the recovery of traditions. A sign of hope and courage to keep young people in Sardinia and also to stimulate other peers, to create a circular economy by enhancing local specialties and gastronomic culture.
"The wheat we will use will be exclusively Sardinian, in addition to wheat we will produce flours of various types of cereals, from the ancient local ones to the so-called" minor "ones such as oats, barley, spelled, to get to the flour of legumes for the most demanding consumers », Explain Lai and Serra, souls of the project. Craftsmanship, quality, restoration and enhancement of a territory rich in art and knowledge, uniqueness and identity, are the distinctive signs.
"Enhancing and contributing to the improvement of the local economy is one of the first objectives we set ourselves, and for us it is only a pride to be able to achieve it in our small way - adds Federico Lai - another goal is to safeguard people's health by proposing only high quality products that fully comply with quality and organoleptic standards. To preserve a good state of health over time there are many factors and nutrition plays a role of primary importance ».
In this regard, introducing bread or pasta that retain all the nutraceutical characteristics into the daily diet becomes the basis: "Our flours and semolina are alive, that is, rich in those components that are usually discarded - explains Federico - first and foremost the germ of wheat and above all the aleuronic layer of the cereal kernel, in so doing we preserve noble proteins, fatty acids and very important vitamins such as tocopherols and B vitamins as well as all mineral salts. The phenomenon of longevity in Sardinia was possible precisely because our grandparents consumed these raw flours rich in nutraceutical properties ».
