OUR STORIES
MONOCULTIVAR ZETA AND OMEGA:FLOURS FROM 100% WHEAT FROM LE MARCHE
At the basis of everything, sourdough. The dough from which everything takes shape, the principle of every creation.
Even the wheat has its own vintage year
Did you know that also wheat has its own vintage year? (and, therefore, also the flour?) Every season is subject to atmospheric phenomena which deeply condition the whole ecosystem
MONOCULTIVAR: A SINGLE WHEAT VARIETY Sown, harvested and milled in purity.
Today, how many artisans really know how to recognize the variety of wheat used in the characteristics of the final product? The only Mill in Italy with 180 hectares of land owned
Manitaly: the first high protein flour from 100% wheat from Le Marche region
To Develop a completely new and 100% Italian flour, with superior characteristics to the manitoba one, and fully enhancing the true potential of our unique Le Marche region. “
America exports manitoba, Molino Paolo Mariani exports MANITALY
In Italy, high protein wheats have always been imported from countries such as Canada, United States or Russia. In the bigger industries, it is regular practise to import the wheat
Four generations of Millers
“La Casa del Fornaio“, Molino Paolo Mariani’s bread-making and research laboratory, is a fundamental link between the Mill and the white art world. It is exactly