“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.
The idea of recreating the Manitoba variety, also in Italy, a flour with exceptional breadmaking features, also arises from our desire to resolve all those problems associated with logistics and importation. Acquiring Manitoba wheat means using a raw material from Canada, after being transported in container ships for at least 30 days, in temperatures that are difficult to control, and which therefore may cause the development of mycotoxins that are harmful to human health, as well as excess energy consumption. All of these factors and problems are eliminated by taking advantage of our precious land, i.e. producing a wheat grown on our land: this not only gives us the opportunity to have more control over the raw material, but also the possibility for local farmers to be appreciated.