Buckwheat is an ancient grain taken from a grass like plant that is part of the rhubarb family. It is completely gluten free and has always been a staple of the Italians in the Northern part of Italy. This buckwheat is grown in Chiavenna north of Milan and close to the Swiss border. The mounainous terrain allows growers to access hydroelectricity making the process of organic, ecologically sound farming possible.
The original mill for this company was built in 1868, but the company now operates from a new modern facility that specializes in milling organic products and making heirloom and gluten free pastas. They are locally certified organic and collect all of the energy needed in production from renewable sources. Hydroelectricity now powers the facilities and they are widely accepted as a safe gluten free enviroment, keeping the milling of corn and buckwheat together in a separate area.
Buckwheat can be used in baking but is most commonly used in these parts to make pasta.