Mulino Terrevive is more than just a mill - it’s a family philosophy dating back to the early 1800s. The company, nestled close to the mountains in the Pedemontana Veneta, is committed to preserving the natural vitality of the land through organic farming, traditional stone milling, and a pasta-making process that honors both nutrition and taste. Using ancient grains cultivated without pesticides or chemicals, the mill’s slow grinding method retains the grain’s richest, most nutritious parts.

What sets Mulino Terrevive apart is its fully integrated operation: from wheat to flour to pasta - all crafted with care, using bronze die extrusion and low-temperature drying to maintain flavor, texture, and health benefits. The result is pasta that is as close to its raw, natural state as possible: alive, fragrant, and nutritious.

Elevating Nutrition without Compromising Tradition

Mulino Terrevive has always pursued a balance between authentic Italian craftsmanship and nutritional excellence. Their goal was to enhance the health benefits of their pasta - increasing fiber, minerals, and overall nutritional value - without compromising taste, texture, or the purity of their organic, stone-milled flours.

The challenge was finding a way to enrich their pasta naturally, in line with their philosophy, while staying true to the culinary expectations of traditional Italian pasta lovers. They sought an ingredient that could deliver added functionality and flavor - without artificial fortification or compromising texture. That’s where Agrain's spent grain flour came in.

A Harmonious Fusion of Ancient and Upcycled Grains

A shared set of values - sustainability, respect for the land, and the pursuit of wholesome, honest food - is what ultimately brought Mulino Terrevive and Agrain together.

Through extensive testing, Mulino Terrevive identified the ideal blend of flours that allowed Agrain’s ingredient to shine - enhancing the dough without overpowering it. The final result is a bronze-died, slow-dried penne pasta using 6% Agrain flour, giving a strong, full-bodied flavour and a compact, resilient texture. Agrain flour complements Mulino Terrevive's durum wheat flour impressively, adding depth while preserving balance and authenticity.

Flavor, Functionality, and Sustainability

The integration of Agrain ingredients yielded not only a delicious new product but also meaningful, measurable improvements across performance, nutrition, and environmental impact, including:

• Increased fiber content in the final product.
• Higher quantity and bioavailability of important minerals (magnesium, zinc, iron, and calcium) compared to pasta without Agrain.
• Full spectrum of 9 essential amino acids.
• Lower environmental footprint by substituting wheat flour with Agrain flour, saving considerably on land use and water use in comparison.

In short, the use of upcycled spent grain flour in Mulino Terrevive's products proves that authenticity and innovation can complement each other successfully, resulting in traditional foods that stand out in flavour and purpose.