ABOUT THE PRODUCT
“To develop a completely new and totally Italian flour, having the same characteristics as Manitoba, and thus realizing the full potential of our region”. This is what has driven the Paolo Mariani Mill to create, for the first time, “MANITALY”: a flour with the same quality of the Canadian Manitoba variety, but which is entirely Italian at heart.
MANITALY incorporates the value of local tradition, not only in its name but also in the triple role played by the production chain:
- Development of the territory and enhancement of local producers.
- Avoidance of excessive transportation times at uncontrolled temperatures that cause the development of mycotoxins, which are harmful to human health.
- The product’s origin avoids excess energy consumption caused by sourcing from a distant country such as Canada.
Health, Environment, and Quality.
These are the concepts that have inspired the creation of MANITALY and which represent the commitment, research, and constant attention of the Paolo Mariani Mill.
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.