First I am impressed with the level of sophistication which all of you contributors display, relative to the flour composition it's corresponding affect on the finsihed product. I am sure I can learn a lot from all of you. Every time I am in the lab at Caputo w Eugenio Caputo (the mad scientist behind this product) I learn quite a bit, including last week when i was there, however, my first expertise is on the commercial side more than the truly technical side.
To answer the question about flours and my confusing statement, the flour imported to the USA is the same as that sold in italy and other markets. The product performs slightly differently as many who have used both items point out. Keep in mind that Caputo makes a variety of specific use flours, not withstanding some that share very close charateristics with subtle differences. Some however, are vastly different, the 00 pasta fresca and gnocchi flour for example. This item is unlike any other flour they produce due to it's method, not so much it's blend.
keep spreading the good word and thanks to you all for the supoprt and clarification you bring to the market.