Farina integra or "whole flour" is the Italian concept of preserving the integrity of the grain during the milling process. Unlike modern milling methods that strip away the bran and germ, which are the most aromatic, flavorful, and nutritious parts of the grain, stone-milling allows these vital elements to be integrated into the flour. With any milled product, time is of the essence in order to maintain the aroma and flavor. We stone-mill our flour right here in Philadelphia and use it to make fresh pasta, pizza, and specialty products in the Italian tradition. At Philly Milled, we believe that integrating quality ingredients from the start produces the best final product—and that begins with sourcing sustainably grown grains and produce from local farms.
Chef-owner Alex Beninato first learned from a line of Italian American matriarchs—his grandmas, mom, and aunts—and worked at Italian red-sauce restaurants before graduating from the Culinary Institute of America. At the renowned restaurant Blue Hill at Stone Barns, he learned the importance of grains and fresh milling. In Philadelphia, he has learned from and worked under some of the best chefs in the city, including Chef Jon Nodler and, for the last five years, Chef Nick Elmi. Chef Alex Beninato is currently chef de cuisine at Laurel in the East Passyunk neighborhood, where he and his wife Alison live.