Molino Ecotambo

From family fields to a working mill

At Molino Ecotambo, the story behind the bag begins in the family’s own fields in Sádaba, in Zaragoza’s Cinco Villas area. The farm grows grain and transforms it into flour and rice, linking cultivation, milling, and direct sales rather than relying on a catalog assembled from outside suppliers. That farm-to-mill model gives the business a clear identity: the products are tied to a specific place and a family operation.

Rice and stone-milled flour

The online store centers on organic rice and flours, including Nuovo Maratelli rice and varieties made from Aragón 03 wheat and spelt. The selection is intentionally focused rather than broad, giving home cooks and small food businesses a way to choose grains by variety and format. Availability can vary, so the current store is the best guide to what is in stock.

A short route from producer to customer

Ecotambo’s own materials describe its products as grown and made within the family’s farm. That direct connection is the point: shoppers can buy from the producer, while bakers and cooks can follow a specific grain back to its source. For anyone interested in regional food production, the mill offers a concrete look at how a family farm can extend its work from growing crops to preparing ingredients for the kitchen.