Italian Manitoba Flour Arrives in Canada: Manitaly Makes Its Mark in the Home of Strong Wheat

Manitaly was officially launched in 2014, but its story began at least five years earlier, in the experimental fields of our family farm.

At the time, the idea seemed almost impossible: to produce in Italy a high-protein strong wheat capable of delivering the technical performance traditionally associated with Manitoba flours made from imported wheat.

For years, we grew, studied and selected different varieties of strong wheat, searching for the right balance. The goal was not simply to achieve high technical specifications, but to create a stable, high-performing and versatile flour—one capable of handling long fermentation times, enriched doughs and the demanding management of natural sourdough.

Research Leads to a Manitoba Flour Made with 100% Italian Wheat

Our research showed that certain wheat varieties are particularly well suited to the Marche region, adapting perfectly to its climate and soil conditions while developing outstanding technical characteristics.

But performance is only part of the story. For us, the true soul of Manitaly lies in its aroma and flavour.

The wheat grown in the Marche, just a few kilometres from the sea, gives baked products distinctive aromatic qualities that are rarely found in flours made from wheat grown thousands of kilometres away.

And so Manitaly was born: a truly Italian strong flour, technically high-performing yet deeply rooted in its land of origin.

Even the name embodies this concept: the strength traditionally associated with Manitoba wheat meets a distinctly Italian identity.

Manitaly: More Than a Decade of Research, Territory and Innovation

In 2014, the project was officially presented at an event held at the Rotonda a Mare in Senigallia, marking the beginning of our controlled supply chain.

Selected wheat varieties and strict agronomic guidelines were provided to our farmers, because the quality of the finished flour begins, first and foremost, in the field.

The Manitaly supply chain is also designed to reward farmers for quality. They receive a guaranteed minimum price, together with an additional bonus based on the quality of the wheat they deliver.

Research, local heritage and the economic value of farming are therefore all integral parts of the same project.

The quality of the raw material is complemented by the expertise of the mill. Milling is carried out through a dedicated process that includes more than 48 hours of grain resting after conditioning—a crucial stage for achieving consistency, balance and precision throughout the milling process.

More than ten years after its launch, Manitaly remains one of the projects we are most proud of: research, agricultural supply chain, local heritage, innovation and milling expertise, all brought together in a single flour.

Canada: Manitaly’s First International Market

Perhaps the most significant symbol of this journey is the market that has become Manitaly’s first international customer: Canada.

This achievement is particularly meaningful because Canada has long been recognised as one of the world’s leading producers of the strong wheat traditionally used to make Manitoba-style flours.

To export an Italian strong flour to the very home of Manitoba wheat is, for us, the most tangible proof of how far an ambitious idea born in the fields of the Marche can travel.

What began as a challenge in our experimental fields has crossed the Atlantic—and today, Manitaly is proving that Italian wheat can compete on its own terms, even in the heartland of strong wheat.