Fuente: L'Escairador
Family project by Maria Costa and Jordi Claramunt that grows local cereals, restores the family's dehusking mill and produces flours and artisan gluten-free pasta.
What they make
- Cereals escairats
- Farines sense gluten
- Pasta artesana sense gluten
Casarecce
Fuente: L'Escairador
Artisan pasta made with dehulled white maize, rice and water, shaped through a bronze die and slowly dried.
300 g
Dehulled Forment roig wheat
Fuente: L'Escairador
Forment roig durum wheat grains, a traditional variety recovered in the Lluçanès, with the outer layers removed by dehulling.
500 g or 1 kg
Dehulled white maize flour
Fuente: L'Escairador
Flour obtained by milling the already dehulled white maize grains a second time.
400 g or 800 g
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Where to find them
Casa Ferrer, s/n, Cal Rosal, 08600 Berga
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Call · +34669857875info@escairador.comWe bring together and cross-check public sources to help you get to know the producer, their work and their place of origin.
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