ABOUT THE PRODUCT
Special gluten-free flour for bread and focaccia.¬†From the collaboration with the best gluten-free professionals, Molino Mariani Paolo has succeeded in developing a flour entirely dedicated to those suffering from food intolerance disorders, following healthy dietary regimes or simply wanting to vary their diet.
Designed and tested directly by master Giuliano Pediconi, the new gluten-free flour is ideal for the production of crispy and tasty bread and pizzas.
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.