Mulino Marino Flour

For most pizza, Tipo 00: it's the mill's strongest 00 (W 320–350), made for medium to long rises and suggested for round and Roman-style pizza. Choose Buratto for a more rustic, stone-ground crust, and PandiSempre for focaccia and pizza alla pala.

Buratto is the one to start with: a strong, stone-ground Tipo 2 (W 280–320) that handles long rises. For more of the whole grain, use Setaccio (semi-whole) or Macina (whole wheat), on their own or blended with Buratto.

Yes. Mulino Marino has milled only certified organic grain since 2001, and every flour we stock from it is organic. The mill is certified by Q Certificazioni (IT BIO 014) under EU organic rules.

Some of it. Buratto, Buratto Pasticceria, Macina, Setaccio, PandiSempre, Enkir and Sfarinato are ground on natural millstones. Tipo 00, Tipo 0, Fresca, Furia Italiana and the durum semola are roller-milled, which makes them finer and whiter.

Tipo 00 is the stronger flour (W 320–350, against 260–320 for Tipo 0), made for pizza, bread and fresh pasta with medium to long rises. Tipo 0 is made for medium to short rises, from cakes and pastries to loaves, rolls, pizza and focaccia.

Buratto is a Tipo 2 flour ground on natural stone and then sifted ("abburattata" in Italian), which gives the whitest flour stone milling can make while keeping the wheat germ and a little fine bran. It's strong (W 280–320) and the mill's all-rounder for bread, pizza, sweets, grissini and fresh pasta. Buratto Pasticceria is a softer version for pastry.

Furia Italiana, the mill's strongest flour (W 360–440, 16% protein), made for panettone, pandoro, colomba, brioche and croissants. It's called a Manitoba-style flour because of its strength, but it's milled from Italian wheat.

For fresh and filled egg pasta, Fresca, a fine Tipo 00 the mill makes only for pasta. For dried and eggless pasta and gnocchi, use Durum Semola, or stone-ground Sfarinato for a more rustic durum flour.

Mulino Marino mills everything at its family mill in Cossano Belbo, in the province of Cuneo in Piedmont, where it has milled since 1956. It uses only Italian grain, from organic farms in Piedmont, Basilicata, Marche, Emilia-Romagna, Lazio, Lombardy and Sicily; its Enkir is grown in Alta Langa.

Enkir is Mulino Marino's name for einkorn (Triticum monococcum), one of the oldest cultivated wheats, grown for the mill in Alta Langa since 1998 and ground on stone. It has a golden color and contains gluten, but weaker gluten than modern wheat, so mix it gently. We also stock a whole-grain Enkir.

Mulino Marino gives its flours a shelf life of about 12 months. Keep the bag sealed in a cool, dry place, away from heat and light. Dates on Italian bags read day/month/year, so 06/05/2027 means May 6, 2027.

Right here. We stock most Mulino Marino flours in 1 kg (2.2 lb) bags, plus 5 kg (11 lb) and 25 kg (55 lb) bags of a few, 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.