Our Molino Paolo Mariani was founded in the early 1900s, and today, we are really proud to say that our mill is a fourth-generation business which continues to dedicate itself, with more experience and with deep respect, to this antique vocation that has always elevated the human being towards the huge responsibility to feed humanity.

We must say that our roots are our history, but it is the passion, the research and the study that are the true "heart" of our Molino because it is in this way that we can fully respect the beauty of our raw material: 
the biodiversity of wheat.

This is the reason why, we study every single wheat variety from:

-The agronomic point of view: for example, we study the variety's right time of heading, the exact soil where to cultivate it, 
the grain's hardness level and color, and the height of the wheat;

-The milling point of view: we study a "tailored" milling process according to the peculiarities of the grain of a specific variety, in a way that we can valorize and highlight the variety's unique inner peculiarities;

-The baking point of view: in our research laboratory LA CASA DEL FORNAIO, we study and research in which type of flour the special and distinctive characteristics of a specific wheat variety can be recognized and enhanced. 

We would like to say that all of this is possible thanks to the participation of the protagonists of our active supply chain, who personally do their utmost by implementing their technical knowledge in order to meet the specific needs of each harvest year. They are the true custodians of our quality journey.