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Author Topic: 5stagioni flour  (Read 1102 times)

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Offline andreguidon

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5stagioni flour
« on: December 08, 2009, 06:37:08 PM »
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Offline widespreadpizza

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Re: 5stagioni flour
« Reply #1 on: December 08, 2009, 06:51:40 PM »
Andre,  I have heard that is good flour.  Tony g. in San Francisco is using one of them for his sicilian stlye crusts,  but I do not know which one.  -marc
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Offline andreguidon

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  • Age: 33
  • Location: Sao Paulo
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    • www.andreguidon.com
Re: 5stagioni flour
« Reply #2 on: December 09, 2009, 04:22:28 AM »
there is an importer here that will start importing this flour, i emailed Giulio (VPN pizzaiolo) and he told me this is very good flour, he used it before caputo, he used it for 7 years and never had any problems...
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