The Peila family have been running this business for almost a hundred years. Since the 1980s they have specialized in gluten-free products, thus becoming a benchmark for celiacs. They also lead the way when it comes to ingredients, which are all organic, biodynamic and GMO-free. The mill grinds corn (classic, white, pignoletto rosso and pignoletto nero) and legumes (peas, lentils and beans), not to mention quinoa, amaranth, millet, hemp seeds, sorghum and teff (a gluten-free cereal native to Ethiopia and Eritrea). The flagship product is polenta: precooked or traditional, made with yellow, white or pignoletto cornmeal, or buckwheat flour. It also produces special flours with legumes (chickpeas, peas, lentils and cannellini beans) and gluten-free mixes for pizzas, bread, shortcrust pastry and cakes, as well as various types of rice, including wild brown and black varieties, rice flours, and the La Ruà line gluten-free sweet and savory baked goods. As of 2022, the range will be extended to include gluten-free freshly baked cakes, lactose-free biscuits and cakes. Products are on sale online and at the Casa Peila shop, next door to the plant.
