MOULIN MAS DE DAUDET
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The Thieuloy's family are peasant from father to son since five generations. Rémy who exploits today a family farm of 111 hectares stretching from the Tour des Abbés, in Fontvieille, to the Montmajour abbey, at the doors of Arles, comes to add a qualifier to his original trade: he is "pastier peasant" (pastier: pasta maker). Note that he produces himself the wheat with which he will make his pasta. Durum wheat that he will transform after harvest in his Tyrolean mill with grinding stone for a pasta for which this burning defender of the local traditions gave the Provençal names: "coquilhage" (shellfish), "creste of gau" (cock's comb) or "dentello" (lace). A range supplemented by semolina of corn (for the polenta), of pea-scanty and the flours (durum wheat and soft wheat). Products available in various shops of region (delicatessen, mills, bakeries, cellars, etc.) and as order via Internet, waiting to be sold soon on the spot.
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