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Who we are

Molino Paolo Mariani is a family story passed down through generations, blending tradition and innovation in the art of milling. In collaboration with skilled farmers who respect nature’s rhythms, we transform Italy’s finest grains into authentic flours, born from passion and dedication.

Small and slow rituals guided
by the memory of the land

OUR MISSION

We aim to become the global benchmark for 100% Italian wheat, combining research, tradition, and innovation. By partnering with farmers and artisans, we ensure the highest quality, sustainability, and traceability throughout the supply chain.

OUR VISION

To bring the artisan
back into deep contact
with the raw material
he uses and the land
that produces it.

Campo di grano coltivato in Italia
Farina Molino Mariani

WHAT MAKES US DIFFERENT

100% Italian wheat

We believe in quality that stems from deep knowledge and respect for raw materials. That’s why we use only Italian wheat, grown within a transparent and controlled supply chain.
We work directly with farmers, carefully selecting wheat varieties that enhance our territory and ensure flours with a unique identity.

100%

WHAT MAKES US DIFFERENT

OUR TERRITORY MARCHE REGION

  • BETWEEN SEA AND MOUNTAINS
  • UNIQUE MICROCLIMATE
  • SOIL RICHNESS
  • SEA BREEZE INFLUENCE

We have our roots in a land suspended between the sea and the mountains, where the gentle Marche hills blend with the sea breeze to create a perfect climate for cultivating Italy’s finest grains.
This symbiosis is the underlying secret behind our excellent production: a unique environment generating authentic products of outstanding quality.

OUR TERRITORY
OUR TERRITORY

WHAT MAKES US DIFFERENT

THE ART OF OUR MILLING

HOW WE PRODUCE

Each wheat variety is carefully milled through a bespoke process that preserves and enhances its intrinsic qualities, ensuring that artisans can fully discern and harness its unique characteristics.

CYLINDER MILL

The stone milling philosophy is part of our history but, to pursue increasingly high-quality goals, we now use the cylinder milling process.
The different parts of the wheat grain are gently milled for a longer period, applying the right pressure during the several phases greatly reduces the risk of damaging the flour’s quality.

THE ART

WHAT MAKES US DIFFERENT

‘TUTTOCORPO’ METHOD

OUR MILLING METHOD

Inspired by the milling culture of Northern Europe, we have developed a new whole wheat flour obtained with our innovative milling method ‘TUTTOCORPO’, conceptualized for the first time in Italy by our family.

‘TUTTOCORPO’

The Paolo Mariani Sustainable Grain Chain

Our path to quality

Learn more
1900
1950
1974
1987
2007
2014
2014
2016
2016
2019
2020
2021
2024
2024
2025
2025

La nostra storia

2000
2025
1900
1950
1974
1987

ESTABLISHMENT

Quinto Mariani purchases a 1792 stone mill.

MODERNISATION WITH CYLINDER MILL

Quinto’s sons, Urbano, Giuseppe and Zeno, replace the old stone mill with the first cylinder mill.

SECOND & THIRD GENERATION

The brothers decide to part ways. Urbano Mariani remains in Barbara to continue the milling business.

THE MARIANI ALSO BECOME FARMERS

Purchase of the first 22-hectare plot of land.

THE LABORATORY

Among the first mills in Italy to establish its own bakery laboratory, dedicated to research and training for customers.

ACTIVE SUPPLY CHAIN

Establishment of the first cereal supply chain in the Marche region.

MANITALY

Introduction of “Manitaly”, the only flour with the strength of Manitoba but made exclusively from 100% Italian wheat.

THE FARM OFFICIALLY BECOMES AN OPEN-AIR LABORATORY

150 hectares of company-owned experimental fields devoted to the research and selection of new wheat varieties and innovative agronomic techniques.

URBANO: WHOLE-BODY MILLING

Introduction of the URBANO range of fiber-rich flours, milled using the “whole-body” technique — a method that retains the flour’s fiber during milling, preserving the grain’s nutritional and organoleptic properties.

MONOCULTIVAR

Flour produced exclusively from a single variety of soft wheat, grown, harvested, and milled in the Marche region.

OMEGA: THE WHEAT BEHIND PANETTONE

The development of Omega Monocultivar flours—Italy’s first panettone flours made exclusively from 100% Italian wheat.

FOURTH GENERATION

The legacy continues with the fourth generation, Paolo Mariani’s son, Danny Mariani. He officially takes leadership of the company, bringing an innovative perspective. His vision remains focused on enhancing the value of 100% Marche-region grains while developing high-quality products.

THE BAKING LAB

The new high-tech laboratory hosts workshops, training courses, and online consultations. Introduction of research days in partnership with leading Italian and international experts.

SPELT AND RYE

The first cylinder mill in Italy to process SPELT and RYE sourced from its controlled supply chain in the Marche region.

GLUTEN FREE

After years of dedicated research, a new range of gluten-free flours is introduced —guaranteeing the highest quality, with a unique and authentic taste.

SUSTAINABILITY THROUGH 5.0 TECHNOLOGY

Currently, the mill has a daily production capacity of 120 tons of wheat. Additionally, the construction of a cutting-edge grain storage facility has been initiated to optimize raw material management, minimize waste, improve production efficiency and grain storage, and reduce environmental impact.
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