While not an item for everyone, this is an excellent ingredient for those who like to experiment in the kitchen. Paolo Mariani was started in the early 20th century in Italy's Marche region in the commune of Barbara by Quinto Mariani, who bestowed his love for milling to his children; Urbano, Giuseppe, and Zeno. Though the three eventually split, Urbano stayed to carry on the family business, and his son Paolo runs this now third-generation mill. With Paolo at the helm, this family endeavor has turned into a landmark of the Marche region. With drastic technological advancements in the mill, Paolo Mariani has received international acclaim for some of Italy's most prized flour. Paolo calls this flour Le Flavolose and is the best flour that this mill produces by blending the best wheat from Marche and Romagna regions. This flour is specifically designed to make the ultimate pizza and bake very successful focaccia, flatbread, or bread loaves. The Le Flavolose is what artisan pizza makers in Italy use when they need the best flour available, and speaking from personal experience, I used this flour to make the best pizza I've ever made at home. Combined with one of our sauces, oils, or salts, it is a sensational and surprisingly easy dinner at home using restaurant-quality ingredients. Paolo Mariani's flours are hard to find in the US and are primarily for the production side of food, but we were able to lock down a source some of the only bags and offer this rare ingredient to our valued clients. Any recipe will work for this, whether you have a favorite or one you just looked up, but there is also a recipe on the side of the bag too for convenience.