Since our establishment in 1906, we have dealt in cereals and flour, which in this region have always been the most important food source. We are particularly well known for our “Pizzoccheri”, a rustic kind of pasta “tagliatella” made with buckwheat flour. In the early Seventies, our father Luigi patented the production of this typical dried tagliatella, which allows for a long storage time and enables us to send it abroad. Next to our Pizzoccheri we also offer tagliatella dried at low temperature, which have been prepared with local ingredients: porcini mushrooms, blueberries, chestnuts, wild berries, Sforzato di Valtellina wine. Flours are the showpiece of our production, all types are still produced traditionally, leaving the nutritional properties of the cereal and the particular taste intact - eliminated by more modern milling procedures. Cereals and pulses come from selected Italian crops, all production and packaging steps are closely monitored in order to obtain high quality products. Our line of typical products is named for the buckwheat - “grano saraceno” in Italian – which is still used today for the most typical Valtellinese dishes; we always look for and select the best local specialties, which are exclusively produced manually by artisans who protect the food-related traditions of our valley with their work. Mushrooms, fruit, honey and herbs are handled and processed with utmost care, following traditional recipes. Sala Cereali and Saraceno are points of reference to approach gastronomic world of Valtellina and “Taste for Research” is the style that distinguishes our commitment and our passion.