Molino Paolo Mariani Flour

It depends on your dough and how long it rises. For everyday pizza with a short or medium rise, use Pizza and Bread; for long, cold rises and pan pizza, use Manitaly. Pizzerias and keen home bakers can choose Volare for Neapolitan pizza with 24- to 48-hour rises, or Volare Forte and Epsilon for contemporary pizza with 48- to 72-hour rises.

Manitaly is Molino Paolo Mariani's strong Tipo 0 flour: it has the strength of a Manitoba flour (W 340–360, 15.5% protein) but is made only from Italian wheat grown in the Marche. Mariani suggests it for rises of 72 to 96 hours in the fridge, pan pizza, ciabatta and long-proofed bread, and for feeding a sourdough starter. We stock it in 1 kg (2.2 lb), 12.5 kg (27.5 lb) and 25 kg (55 lb) bags.

Not quite. “Manitoba” is the Italian name for a style of very strong flour, named after the Canadian province and traditionally milled from North American wheat. Manitaly has that strength (W 340–360), but Mariani makes it exclusively from Italian wheat from its own supply chain in the Marche.

Zeta. Mariani makes this single-variety Tipo 0 (W 340, 14.5% protein) for refreshing sourdough and making preferments, and we stock it in 12.5 kg (27.5 lb) bags. If you'd rather buy a 1 kg (2.2 lb) bag, Mariani also suggests Manitaly for starter feeding.

Omega, a very strong single-variety flour (W 400, 15.5% protein) that Mariani recommends for panettone, colomba and other large leavened cakes. Mariani says Omega was Italy's first panettone flour made only from Italian wheat. We stock it in 12.5 kg (27.5 lb) bags.

Volare Forte is the stronger of the two, for longer rises. Volare (W 260–280, 13.5% protein) is for traditional round, Neapolitan and Roman-style round pizza with rises of 24 to 48 hours in the fridge. Volare Forte (W 310–330, 14.5% protein) takes 48 to 72 hours in the fridge and suits contemporary pizza, pizza in pala and Roman-style pan pizza.

It means the flour is milled from a single wheat variety, grown, harvested and milled in the Marche, rather than from a blend. Mariani names them with Greek letters: Alpha for thin Roman-style pizza and pastry, Gamma for whole wheat doughs, Delta for bread and pizza, Epsilon for contemporary pizza, Zeta for sourdough and Omega for panettone.

Pasta Fresca, a Tipo 00 that Mariani makes for every kind of fresh pasta and for gnocchi. For durum wheat pasta such as orecchiette or cavatelli, use Semola Rimacinata, finely milled Italian durum semolina. For gluten-free pasta, Mariani makes a Gluten-Free Pasta & Pastry mix.

Molino Paolo Mariani mills in Barbara, in the province of Ancona in Italy's Marche region. It uses only Italian wheat, from the Marche and Emilia-Romagna, grown by about 80 farmers in its own supply chain and on its own experimental fields.

The Mariani flours we stock aren't certified organic. What Mariani certifies is its supply chain: it holds ISO 22005 traceability certification and IFS food-safety certification, and it buys its wheat from a set group of Italian farmers. For certified organic flour, see our organic flour collection.

Mariani's spec sheets give its flours a shelf life of 9 to 12 months from milling, depending on the flour, so check the date on the bag. Keep the bag sealed in a cool, dry place; Mariani suggests 59–64 °F (15–18 °C). Dates on Italian bags read day/month/year, so 06/05/2027 means May 6, 2027.

Right here. We stock Mariani flours in 1 kg (2.2 lb), 12.5 kg (27.5 lb) and 25 kg (55 lb) bags and ship them across the U.S. from our warehouse in Richmond, Virginia. In Canada, you can ask for them through our Request a Product page.