Uncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flour since its inception in 1905.
This fabulous flour blends the best white wheat varieties from the Marche and Emilia-Romagna regions. The carefully selected wheat varieties create a well-balanced flour with high stability and superior aroma. This flour is ideal for both bread and pizza, with short and medium rising times. It is a great option for piadina as well.
I only used it for bread a few times. The bread is amazing the day of but I put it away in a paper bag over night and when I cut it for breakfast, the bread slices just crumble (every time I’ve made it) I Haven’t tried it for pizza because the recipe on the package said to add instant potatoes and I don’t want to do that. There are better options on here.
E
Enrique
Terrible purchase, the whole bag arrived torn and I had to throw away the flour as a precaution against it being contaminated.
J
JC
Great flour
This is a versatile flour. We use it for all of our recipes. When making pasta, we add a quarter part of semolina, this makes the dough super elastic, perfect for our pasta machine.
C
Cynthia Messina
Great quality flour
I made the most amazing bagels just yesterday
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