Located in the fertile plains between Bevagna and Cannara in the green region of Umbria, a farming estate built in the style reminiscent of the 18th and 19th century is home to Granarium — 'where grains become bread'. Created by the Lucarelli family in 2012, they have been growing wheat for three generations, handed down from grandfather Giovanni to Gian Piero and Patrizia Lucarelli in 2009. This was the first project in Umbria where a farmer with a very modest farm produced and sold bread made with his own grain. The wheat grown on their estate is ground with natural millstones into various grades of flour and stored in silos behind the mill. As the grain is needed, natural yeast is added to the flour, then the loaves are formed and baked in beechwood fired ovens. Finally, the fresh warm bread is sold to the public in the tiny store in the front, straight from the oven. "And it goes like hot cakes, along with other house specialties, such as cheese cakes, pizzas, focaccias, desserts. There are those who come from Città di Castello, from Magione, from Giano, and some even from Rome to stock up on sacks of their stone ground artisan flour". The entire farm, mill and bakery are open for guided visits twice a week. The day we visited, we ran into Gian Piero Lucarelli as we were buying some fresh bread, dried farro and ceci, when he insisted that we sample some of his homemade dolci as a sweet momento of our visit to Granarium.
Fresh biscotti, mostaccioli, vinaccioli, fave dei morti, rocciate, torte pasquali dolci e salate, crostate, tozzetti and other dolci are sold in the small shop
Organically grown farrro that we bought from Granarium
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