Mulino Marino produces some of the finest Italian flour. Founded in southern Piedmont in the mid-1950s by Felice Marino, he became fascinated by traditional milling, bought a small mill and began his flour journey.
Mulino Marino choose the finest organic grains, nuts and pulses, then mill them following traditional techniques. Our range of Italian flours includes 00 pasta flour for making fresh tagliatelle, spaghetti and pappardelle. The extra-fine flour can also be used to make pizza doughs and ciabatta.
Use their ancient einkorn spelt grain to make nutty breads, tarts and savoury galettes.
Explore our full range of flours here.