Molino Mariani Alpha Monocultivar flour ideal for crunchy dough (12.5kg/27.5lbs) nuts this flour is sensational for

this flour is sensational for feeding pasta madre sourdough

a traditional method that preserves the honey’s natural antioxidants and enzymes

and sponge cake

It is designed for long leavening times of 48–72 hours in the refrigerator and is especially suited to pizza in pala

precise measurements

Molino Mariani Alpha Monocultivar flour ideal for crunchy dough (12.5kg/27.5lbs) nuts this flour is sensational forUncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flours since its inception in 1905. This variety was developed in Italy during the 1950s and almost went extinct as farmers started cultivating higher yield, more resistant varieties. It was then rescued by the Mariani family and cultivated again locally near their family mill. From a visual perspective, this flour appears of a typical ice