A new recipe having as ingredient the flour coming from our Raboso grape seeds: here it is where the fantasy drove us!

From the grape to the flour, the crowning of the Back to Basic project in which sustainability is the protagonist of the whole supply chain

As final step to conclude the Back to Basic project, based on the circular economy and the sustainability, we decided to produce a flour with the seeds coming from our Raboso grapes. A project having the aim not to produce any scrap and to give a second life to those raw materials that otherwise would have been thrown away.

A flour, that coming from the grape seeds, which is gluten free and can be employed both for cakes and biscuits and for baked products such as bread, breadsticks and pizza. The grape seeds, that represent the 5% of the total grape, are renowned for being rich in “healthy” fatty acids, fibres and proteins.

To celebrate Valentine’s Day, we conceived a new recipe: here you are biscuits of the “Officina del Vino”:


  • 100 g flour type 0
  • 10 g flour coming from the Raboso grape seeds
  • 65 g brown sugar
  • 75 g water
  • 10 g EVO oil
  • 4 g baking powder


  1. First, mix all the powders together.
  2. Emulsify water and EVO oil, add the powders to the emulsion and obtain a homogeneous dough.
  3. Cover the baking tray with parchment paper and create heart-shaped biscuits.
  4. Bake the biscuits at 250°C for 15 minutes.
  5. To make them delicious you can also add chocolate drops.