Molino Campo was created in 1928 in the heart of the Erice landscape. This company has handed down the ancient art of milling Sicilian durum wheat cultivated in the most fertile soil in western Sicily, from father to son. Today, Dorotea Campo’s desire for innovation and her love of tradition have led her to continue the family business, which gave life in 2009 to a craft enterprise that combines milling with the ancient culinary art from Trapani. This is how Pastificio Artigianale Campo came to be. Its mission is to employ skilful processing to enhance Sicilian durum wheat flour milled by Molino Campo.

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