A river barely 20 km long from its source to its mouth in the Nalón River. A trout river par excellence, where even some salmon swim. A river that in ancient times lent the power of its waters to almost thirty water mills and that today still turns the millstones of the Molinos de La Veiga.
Old Tradition
It all began when Manuel, Segundo's grandfather, took over the old mill with his wife.
It soon became famous for the care taken in making its flours. Everyone coveted a taste of these flours, but no one knew the secret of their milling.
Time has passed, but the specialty of the Molinos de la Veiga reaches you today with the same quality and expertise that have transformed craftsmanship into a taste of tradition.
