The heart of Mulin d’Barot is hidden among the woods of Coassolo, in an old mill that perfectly preserves its original grindstones for crushing walnuts to oil and for milling flour, and its original weight, just as it was. Giovanni Barra’s passion, together with that of his wife and children, motivates the continuation of the work of his parents, grandparents, and great-grandparents before them, following the footsteps of an entrepreneurial history that began in 1855.
Today’s productive activities, however, centre on the workshop at the address of Regione Plassa 7, on the road from Lanzo to Coassolo Torinese. Here, all Mulin d´Barot’s products are made, such as its original Torcetti di Lanzo butter biscuits, Paste di Meliga corn flour biscuits, traditional breadsticks, and much more. Bread is still a leading product for the company, especially its large “grosso” loaf, and knotted “miccone” bun, which is naturally leavened, and named after the size and consistency of its crumbs, as well as the fact that it stays good for days. However, Mulin d´Barot’s most famous specialties include its Torcettini di Lanzo butter biscuits, Rubatà and Stiratin breadsticks, and the Paste di Meliga corn flour biscuits. Torcettini, named in the eighteenth century after their twisted shape, were the Savoy family’s favourite biscuits, made from bread dough rolled in sugar.
Today, as in the past, Mulin d’Barot’s Torcetti are made entirely by hand, and conquer the palates with their delicate aroma. Rubatà are also linked to the Royal House of Savoy, as they are thought to have been invented by one of the family’s own bakers. These breadsticks are prepared by hand without lard or malt, but only with salt, water, yeast and flour. Stiratin are an exclusive creation of Giovanni Barra, with the ingredient of extra virgin olive oil making the breadsticks particularly special. Then, there are the Paste di Meliga, typical Piedmontese biscuits recognizable by their rounded shape and the corn flour with which they are made.