Flour obtained from the Marche region’s best wheats, whose extraction takes place through intermediate milling stages in which a high fibre, naturally less refined, product is obtained.
Ideal for focaccia, pizza, bread … the great taste of a bygone era!
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.