Antico Mulino di Cusio – Old Mill in Cusio

Description

Restored to its original splendour by a recent restoration, the Old Mill tells the story not only of the Brembana Valley, but of most of Italy's farming life.

In stone and slate, inside you can admire the wooden gears from the original construction that date back more than 150 years. Today, like then, the power of the water propels the wheel of the mill, that in turn starts the grinding.

You can visit the Old Mill all throughout the year and directly experience the flour processing thanks to the Percorso di mais – The Maize Trail.

Your journey along the maize trail begins in a cultivated field, to find out how to grow corn in the mountains. Then visit a drier where the corn is dried up before arriving at the Mill.

Here, thanks to the strength of the water, you can see it being ground to get the flour.

The Autumn Festival is organised every year inside the Old Mill: you can see how the grinder works, how to prepare the flour and then finish by tasting a nice plate of polenta accompanied by local products such as salami and casoncelli. 


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Restored to its original splendour by a recent restoration, the Old Mill tells the story not only of the Brembana Valley, but of most of Italy's farming life.

In stone and slate, inside you can admire the wooden gears from the original construction that date back more than 150 years. Today, like then, the power of the water propels the wheel of the mill, that in turn starts the grinding.

You can visit the Old Mill all throughout the year and directly experience the flour processing thanks to the Percorso di mais – The Maize Trail.

Your journey along the maize trail begins in a cultivated field, to find out how to grow corn in the mountains. Then visit a drier where the corn is dried up before arriving at the Mill.

Here, thanks to the strength of the water, you can see it being ground to get the flour.

The Autumn Festival is organised every year inside the Old Mill: you can see how the grinder works, how to prepare the flour and then finish by tasting a nice plate of polenta accompanied by local products such as salami and casoncelli.