Molino Mariani Alpha Monocultivar flour ideal for crunchy dough (12.5kg/27.5lbs) new A careful blending process at

A careful blending process at the mill produces a flour that is tailor made to suit the traditional French bread making process

This flour is obtained from a unique milling method developed for the first time by Mariani's third-generation family owner Urbano

***Best by date is March 2026

Harvested at peak ripeness

Why it’s special:

Molino Mariani Alpha Monocultivar flour ideal for crunchy dough (12.5kg/27.5lbs) new A careful blending process atUncompromising 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