Occelli - Borgo di Valcasotto, The Napoleonic Mill iron millwheel creaks and the ancient millstones grind into action to prepare the winter polenta. Here in Valcasotto Beppino Occelli has had the old mill of Pamparato (1804) reassembled and restored. Its giant stones will grind white chestnuts and grains, rye for the bread to accompany the cheeses, the traditional “ottofile” maize from the valley and the buckwheat that remains a staple food in the dalesmen’s diet. The maize flour is not only used to produce the classical yellow polenta, but also a sweet biscuit of exceptional quality from an ancient local recipe that foresees the use of stone-ground maize, because using this method the germ of the maize is not eliminated and the flour produced is of an extraordinary quality. Superior flour, crude alpine butter, an age-old recipe: there are the trademarks of the Valcasotto biscuit.

Il Borgo di Valcasotto
The Napoleonic Mill

Driven by the waters of the natural spring in Borgo Val Casotto, the giant iron millwheel creaks and the ancient millstones grind into action to prepare the winter polenta. Here in Val Casotto Beppino Occelli has had the old mill of Pamparato (1804) reassembled and restored. Its giant stones will grind white chestnuts and grains, rye for the bread to accompany the cheeses, the traditional “ottofile” maize from the valley and the buckwheat that remains a staple food in the dalesmen’s diet. The maize flour is not only used to produce the classical yellow polenta, but also a sweet biscuit of exceptional quality from an ancient local recipe that foresees the use of stone-ground maize, because using this method the germ of the maize is not eliminated and the flour produced is of an extraordinary quality.
Superior flour, crude alpine butter, an age-old recipe: there are the trademarks of the Val Casotto biscuit.

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