Paolo Mariani Flour incorporates the value of local tradition, not only in its name, but also in its manufacturing. This wonderful flour is made from a mix of high quality soft wheats with high protein content. The quality of these grains has allowed the attainment of a flour of great strength and stability that is perfect for the production of bread, pizza, focaccia and pastries with long rising times.

Learn more about Paolo Mariani in our Materia Prima (Raw Material) series on Youtube and learn why it is not mandatory in Italy to fortify flour. Fortifying flour means adding vitamins and minerals to it in order to boost the flour’s nutrition. In this series you will learn why Paolo Mariani does not fortify its flour. 

If you wish to re-create Terroni, Sud Forno and Spaccio at home; add this fantastic Paolo Mariani flour to your recipes and bring a good, healthy and wholesome product to your dining table.