In the locality of "Colli", in Cerchiara di Calabria there is the Mulino Drammissino, an ancient mill whose origins date back to the early 800s; restored in 2014 by Leonardo and Gianbattista Drammissino is currently a point of reference for many local companies, producers and families who do not renounce the true taste of tradition. The passion for agriculture and the desire to rediscover the traditions of their land, have excited the young Cerciarese to carry on his project: to enhance the native products returning to the origins and build a new relationship with the agricultural world, developing an approach to more collaborative and less competitive supply chain.
We actively support the territory through its own grinding activities and for third parties, allowing families to self-produce their own flours. In order to encourage the transformation and consumption of local products, we allow small producers and consumers to buy high quality food at low prices and non-standardized flours made from ancient and precious varieties of soft and hard wheat (Carosella del Pollino, Mallorca of Cerchiara, Senatore Cappelli, etc.). Our products, above all, are not additives of any improver and are made through a careful selection of the mill. It is developed on a single large room intended for the engine room and is divided into many small laboratories with glass walls that house the various machines. cleaning and milling.The processing diagram provides a first phase of dry cleaning of the grain by using vacuum cleaners and "braided" rollers during which the dust is sucked, the straw separated, the impurities, the seeds of other cereals present and broken grains used in zootechnical feeding; a second phase of manual cleaning and washing with water follows, after which the hard or soft wheat is deposited manually in a small hold waiting to start a last cleaning phase when, by means of a hopper, the same is conducted in a second wooden cleaner. The grinding takes place thanks to a three-pass rolling mill, whose cylinders, during their rotation, crush the wheat grains; the ground product is transported thanks to a plant of pipes and elevators in a plansichter that classifies the flours subdividing them according to the size of the grains.
We produce flours for zootechnical use ground with natural stone (French). Using 2 sweet stone mills we produce sweet and spicy red pepper c.d. "Pepazz" (condiment widely used by Calabrian families in the production of salami).
