“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.