Molino Mariani Manitaly Integrale - Whole Wheat Manitoba flour from 100% Italian grains (25kg / 55 lbs)

Uncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flour since its inception in 1905.

This flour is the Whole Wheat ("Integrale") counterpart of the popular 'Manitaly' flour, which achieves the incredible goal of obtaining Manitoba-grade flour using exclusively Italian grains, locally sourced from the Marche region, and using a transparent, traceable supply chain (which can be followed using the QR code provided).

What makes this flour stand out is that it behaves more like a strong artisan bread flour than a heavy, rustic whole wheat. Molino Paolo Mariani recommends it for 48–72 hours in the refrigerator, making it especially useful for bread and pizza with extended fermentation. The result is a dough with structure, flavor, and a fuller wheat character from the bran, while still remaining practical to mix and shape.