The Cavanna Specialist Bakery was born from an idea of the Cavanna Family. A business was started supplying a quality product and in keeping with the age old tradition concentrating on the processing of cereals which had been cultivated with traditional, ecological methods, through the technique of milling. Slow milling using millstones allows for the preservation of the best properties during the transformation of cereals into flour. This choice was determined by the passion for a time-honored tradition - the miller, ever increasingly using innovative equipment and techniques throughout time. Today more than ever, this plays an important role in the traditional food sector, a sector of the utmost importance as it is related to our health. Right from the start, the Cavanna Specialist Bakery decided to use only guaranteed quality cereals which were grown locally and with environmentally friendly techniques, using small plots of land where it was easier to monitor production. First-rate quality raw material that is composed of white wheat, red wheat, rye, barley and spelt, to which ‘pignolet’, a corn of ancient origin, used to make polenta flour has recently been added. Each cereal has its own millstone to avoid contamination during the processing of the different raw materials.