A flour specially designed by the maestro Giuliano Pediconi to provide, in a single solution, a truly professional product for those who want to prepare pizza at home in the most traditional way, or to make genuine and light bread with simple, natural ingredients, and having the great taste from a bygone era.
The use of the best Marche region wheats, which are carefully selected and subjected to light grinding, results is a flour that ensures dough elasticity and considerable rising tolerance, for a crisp and crumbly product.
About the producer
The milling of wheat is one of the oldest professions in the world whose secrets are handed down from father to son. Thus was born the company Mariani, Barbara (Ancona), in the early 900 with the first water-powered stone mill, making art milling his passion. Since then the group Mariani expressed in Molino dedication always alive to the work strongly believes in the added value of the family and the extraordinary potential of grain production quality of their land.