1 Kilo
This is Mulino Marino's wheat flour, made from locally grown soft wheat and ground to "00" fineness - that's finer than"0". They recommend it for for homemade pasta with eggs, cakes, homemade bread, and it is the preferred wheat flour for making pizza in Italy.
Marino's mill, the so-called organic mill of the Langhe - the enchanting, hilly region around Alba dedicated mainly to viticulture - honors the flour; Flavio, Ferdinando, Federico, Fulvio, Fausto, Filiberto, Francesco, and Felice, the members of the Marino Family are all devoted to the running of the millstones that have been turning since the first millennium AD.
To the question, "why do you favor stone ground products;" Marino's answer was
"because confectioners request it. Up to a few years ago the market trend was to ask for lower and standardized costs. This of course has a negative effect on quality. We have noticed a comeback of the request of natural products among our clients. Therefore we have dusted off the old stones."
