At the end of the 1960s production stopped completely and the secrets of the making of farina bóna were lost along with the last millers. When the mill in Loco was restored in 1991, talk was revived of farina bóna. However, it was only in 2001, when a teacher returned to the valley after many years away, that farina bóna milling was restarted. He had found out about the craft and the production process by talking to older inhabitants. Today farina bóna is sold under the "slow food" label and added to dishes and desserts to enhance their flavour. The miller and his wife produce over eight tonnes of this "poor man's gold" annually. The history of the stone houses tells of laborious manual labour, of survival, and of a traditional product whose existence continues to provide pleasure.