Manitaly is a specialized wheat flour produced by Molino Paolo Mariani, developed as a strong flour that combines the performance of traditional Manitoba-style flour with the use of 100% Italian wheat from the Marche region. It is obtained from a carefully selected blend of strong Italian wheat varieties cultivated in collaboration with local farmers, ensuring traceability and regional sourcing.

The flour is characterized by a high gluten strength, which provides excellent dough stability and elasticity. Because of these properties, it is particularly suitable for doughs that require long fermentation periods of 72 to 96 hours, such as pizza in pala, Roman-style pizza in teglia, ciabatta, and various types of artisan bread.

Manitaly flour has strong gas-retention capacity, allowing the dough to develop structure, volume, and complex aromas during fermentation. The product is part of a broader project by the mill to promote a controlled supply chain from field to flour, emphasizing Italian-grown wheat and offering an alternative to traditional Manitoba flours often made from imported grain.