Nonino Distilleries – Green Spot Technology and ReGeneration Hub Friuli together for a circular economy project: “FARINA NONINO – GREEN SPOT”

We are happy to present “Farina Nonino – Green Spot” a project that has its roots in the tradition of the land of Friuli and faces the future with a visionary spirit and attention to social issues and the environment. This innovative idea that still gives life to grappa was born from the meeting between Ninna Granucci, a researcher of Italian-Brazilian origins operating in France, the Nonino family and Stefano Cercelletta, of the non-profit association ReGeneration Hub Friuli, who connected and coordinated the work of Ninna Granucci, Antonella Nonino and Massimiliano Sabinot.

Ninna Granucci, from the Green Spot startup, in love with Nonino Grappa, has created an innovative gluten-free flour with the family’s pomace thanks to a new fermentation process (5 patents), managing to obtain a flour that maintains the important nutritional properties of pomace while harmonizing the flavor of the Nonino pomace of white and red grapes. The “Farina Nonino – Green Spot” flour is a “food ingredient” and has no limitations in use. The up cycling process has the advantage of obtaining, in addition to a product with high nutritional value, also an increase in yield and a reduction in production and environmental costs with lower energy consumption.

Today, Monday 15 April, at Vinitaly in Verona at the Nonino stand E2 – pavilion 7, for the first time we present bread made with “Nonino-Green Spot” flour, an emblematic example of the use of this flour. The bread, prepared by Massimiliano Sabinot, the Friulian chef of the Vitello d’Oro restaurant in Udine, appreciated for his creativity, has a light scent of grappa and a pleasantly crunchy texture. But the possibilities for using this flour are endless.