Resce

Local Master Millers from the Heart of Casalbore

Deep in the green hills of the Apennines, where the wind has free rein over the grain fields of Campania, lies the cradle of pure craftsmanship: Molino Resce in Casalbore. For generations, this local mill has connected the rich agricultural tradition of the Irpinia region with the daily baking profession. This is flour with a soul, rooted in the ground where the grain itself sprouts.

Made from strictly selected, 100% Italian wheat and guaranteed glyphosate-free, Molino Resce stands for uncompromising quality. Thanks to traditional milling techniques, the flour retains its natural structure and strength, with optimal W-values for both your daily bread and authentic pizza dough.

Double-milled Durum Wheat Semolina (1kg)

2.95 €

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Durum Wheat Semolina (1 kg)

2.95 €

Farina Tipo 00 Italian Wheat Flour (1kg)

2.95 €

Manitoba Wheat Flour, Type “0” (1 kg)

2.95 €

Soft Wheat Flour Type "0" (1kg)

2.95 €

Wholemeal Wheat Flour - Farina Integrale (1kg)

2.95 €

The Power of the Mill: Why Molino Resce Makes the Difference

True quality cannot be rushed; it is the result of patience, terroir, and generations of expertise. Where industrial mills opt for mass production, Molino Resce in historic Casalbore chooses the pure essence of the grain. Each bag of flour carries the character of the Southern Italian sun and the fertile soil of Avellino.

Because the grain is grown, harvested and milled locally, you are assured of a short supply chain and an unprecedentedly pure product. The controlled milling ensures superior water absorption and a stable gluten structure. Whether you choose a slow, complex fermentation with a biga or poolish, or bake in a traditional wood oven; the flour from Molino Resce reacts exactly as a passionate baker desires.

Bring the authentic taste of Casalbore to your kitchen and experience the difference of a true regional mill.