The flour I spotted while in Italy...

[jfmorris]

I feel I have seen this flour discussed before, but somehow, these bags on the counter in a restaurant in Rome, near a pizza oven, caught my eye...

I did not have pizza, but rather, a nice lunch consisting of antipasto and pasta at this particular place.

Look for it....



There it is!



The restaurant itself was quite interesting. It was almost entirely below street level, in what seemed to be an ancient Roman style building. It was all arches and vaulted bricks that looked pretty ancient...

[Richard Chrz]

I use that exact semola a lot, I make almost all of my pasta with it, I purchase packs of 2.2 lb bags on Amazon, best prices I’ve seen for it.

Semola is a bit different than say semolina, semola is generally milled twice I believe, but it is finer, works well in pizza, but love it for pasta, I just don’t think I notice a real difference when I blend it in for pizza, but that could be maybe I don’t ferment it correctly,

[Uncle Bob]

The names semola and semolina are used interchangeably, semola being more common in Italy. The variations in grind size are common to them as compared to flour which is the finest range of grind. Why they distinguish fineness with grades like 0 or 00 for flour but not semola/semolina I can't tell you.

[hoovarmin]

I use their pizza flour and like it a ton

[jfmorris]

So you just use their pizza flour straight up, or do you blend it with other flours?

[hoovarmin]

jfmorris I use it straight up. Caputo blue bag 00.

[fzxdoc]

Sounds like you and Yvonne had a wonderful time on your dream trip. I'm so happy for you both.

I hope Yvonne convinced you that you didn't need to add a bag of flour to your luggage, though.

Kathryn

[jfmorris]

Oh no! I would not have done that. I already got in enough trouble (with the customs agent) arriving back in the US with random vacuum sealed bags of bulk spices from Turkey....

[lemayp]

They make the best gluten free flour I’ve found so far. Wouldn’t have expected it but Italy has a lot of celiac safe restaurants.

[barelfly]

Like lemayp, I use the Caputo Gluten Free flour and really like it as well! I know that’s not the same as what you are showing, but for those needing a high qualify GF flour, Caputo is it!

And there’s a YouTube personality that is a pizza guy, forget his name, but is a character and a great teacher. Caputo is what he uses as well.

[SheilaAnn]

I see this brand around here….