Manitoba Flour type 0

Manitoba Flour type 0


Price per 1kg pack

“To develop a completely new and totally Italian flour, having the same characteristics as Manitoba, and thus realising the full potential of our region”. This is what has driven the Paolo Mariani Mill to create, for the first time, “MANITALY”: a flour with the same quality of the Canadian Manitoba variety, but which is entirely Italian at heart. MANITALY incorporates the value of local tradition, not only in its name, but also in the triple role played by the production chain:

Development of the territory and enhancement of local producers. Avoidance of excessive transportation times at uncontrolled temperatures that cause the development of mycotoxins, which are harmful to human health. The product’s origin avoids excess energy consumption caused by sourcing from a distant country such as Canada. Health, Environment and Quality.

These are the concepts which have inspired the creation of MANITALY and which represent the commitment, research and constant attention of the Paolo Mariani Mill.


Ingredients: 300g flour (ideal for making Homemade Bread), 150g water, 10g yeast, 3g salt, 50g green olives.

Preparation: melt the yeast with the water in a bowl and add the flour. Mix the ingredients with a spoon and move to a flour covered worktop. Knead well by hand to obtain soft elastic dough. Add the chopped olives and the salt. Knead the dough again, gather it into a ball shape and cover with a cloth. Leave to rise for 15 minutes. Divide the dough into 2 parts and leave to rise for another 20 minutes on the flour covered worktop. Take the dough by its ends and stretch it until it doubles in length. Move it to an oven paper coated tray and bake at 250° for 30 minutes. For a crunchy crust place a small pot of water at the bottom of the oven.

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