Amadeo Grappi

Amadeo Grappi

In the quiet hills of southern Tuscany, Mulino Val d’Orcia stands as a small stone mill and pastificio rooted deeply in family tradition. This is where Amadeo Grappi continues the craft his father began decades ago — turning ancient grains into pasta with true Tuscan character.

The story began in 2006, when Amadeo’s father, Luchino, bought an old stone mill “as an experiment.” But the moment he started milling einkorn and Senatore Cappelli, he realized what stone-milling could restore: flavor, aroma and the natural oils that modern methods often strip away.

Today, Amadeo runs both the mill and pasta workshop with the same patience and care. He stone-grinds the grains and transforms them into pasta in the very same place, ensuring the flour is used immediately and never loses its freshness. Stone-milling is slow and inefficient, but Amadeo embraces it — knowing that good food takes time.

A Family Legacy, a Future Vision

As Mulino Val d’Orcia grows, Amadeo stays true to the values that define the Grappi family: respect for the land, protection of ancient grains and a commitment to honest flavor. His pasta preserves the timeless taste of Tuscany while sharing it with a new generation of people seeking real, meaningful food.

At BABBO, we are proud to partner with artisans like Amadeo, whose work reflects everything we stand for. Through his craft, we’re not just offering pasta — we’re sharing a living piece of Tuscan heritage.