OUR MILL​

Freshmade bread and pasta from Affè di Bacco handcraft mill

Il Mulino dell’Affe combines tradition and innovation in an ancient building that has been carefully renovated.

Here, fresh pasta is prepared by hand, from the wheat ground on site to the finished dish. Each dish celebrates Tuscan tradition, offering a unique culinary experience that engages all the senses. The restaurant is not just a place to eat, but a journey into the gastronomic roots of Florence, where every detail reflects passion and dedication.

The production Phases

1. SELECTION OF DURUM WHEAT

We use high-quality varieties of durum wheat, such as Verna and Gentil Rosso, to guarantee quality and authentic flavors.

2. STONE MILLING

The wheat is ground directly at our restaurant, Mulino di via Rondinella, using a stone mill to preserve its organoleptic properties.

3. ACCURATE SIEVING

We use sieves with three different weights and separate the semolina and flour, ensuring precision processing.

4. WASTE RECOVERY

The bran waste, rich in nutritious fibers, is recovered and reintroduced into our wholemeal flours, reducing waste.

5. PREPARATION OF SEMOLINA AND FLOUR

Semolina and white flour are used in various preparations: with water alone for extruded semolina pasta, with the addition of eggs for fresh egg pasta.

6. DOUGH MIXED WITH AN ELECTRIC MIXER

The ingredients are processed using an electric mixer to achieve a uniform and optimal consistency.

7. BRONZE WIRE DRAWING

The pasta is processed using an electric extruder, giving it a porous texture that helps it retain sauces.

8. CRAFTSMANSHIP

The dough is rolled out and the fillings are prepared strictly by hand, respecting tradition and guaranteeing a unique result.

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