Molino Mariani Alpha Monocultivar flour ideal for crunchy dough (12.5kg/27.5lbs) nuts W: 170-190

W: 170-190

when Cesare Bardini began selling jams

A wheat that makes team work

and sponge cake

this flour is sensational for feeding pasta madre sourdough

Molino Mariani Alpha Monocultivar flour ideal for crunchy dough (12.5kg/27.5lbs) nuts W: 170-190Uncompromising 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